Thursday, December 31, 2009

Bread Dip

  • 2 cups shredded Monterey Jack Cheese
  • 2 cups shredded Parmesan Cheese
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 package frozen chopped spinach ( 10 oz), thawed, drained and patted dry
  • 1-2 cans quartered artichoke hearts, drained and rinsed
  • 5-6 cloves minced garlic

Mix together and bake at 350 for 20-30 minutes. It usually gets a little golden and slightly bubbly. Server with baguettes, french or sourdough bread or even tortilla chips.

I got this delicious dip recipe from someone I used to work with. It is one of my favorites and is always a hit!

* You can use light mayo and sour cream and it turns out fine. I also usually only use a bag of Parmesan cheese and it is 1 1/2 cups and it still turns out the same.

Wednesday, December 23, 2009

Easy Layered Taco Bake

Ok, I know this isn't a Christmas candy post, but I wanted to share this because its SOOO good. Then if I ever loose my copy, I'll know its on the blog.

What You Need!
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

Make It!
HEAT oven to 400ºF.
PREPARE Dinner as directed on package. Cook meat with taco seasoning.
LAYER seasoned meat, Dinner and salsa in 8-inch square baking dish.
BAKE 20 min.

The Recipe came from Kraftfoods.com - Hope you like it! :)

Monday, December 21, 2009

Fruit Pizza

To make the crust mix together :
  • 1/4 cup butter
  • 1/4 cup Crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 1/3 cup flour
  • 1/2 tsp salt
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda

Cream butter, Crisco and sugar. Then add remaining ingredients. Press dough for crust into pizza pan and bake at 375 degrees for 8 to 10 minutes. Allow crust to cool completely.

For the topping mix together:

  • 8 oz cream cheese
  • 4 oz Cool Whip
  • 1/4 cup powdered sugar

When crust has completely cooled spread mixture on top. Then add fruits of your choice, some examples are :

  • apples
  • bananas
  • kiwis
  • strawberries
  • blueberries
  • raspberries
  • peaches
  • pears
  • Mandarin oranges
  • pineapple

Then brush glaze on top of fruit with a pastry brush

Glaze:

  • 3/4 cup water
  • 1/2 cup orange juice
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp corn starch
  • 1/2 cup sugar
  • Dash of salt

Mix well, cook and bring to a boil. Cook for 2 minutes until thick. Let cool and spread on fruit.

Carmel Bars

My sister Jaime wanted me to post this yummy recipe.

Cream together:
1 cup softened butter
1/2 C plus 2 TBS Sugar
2 C Flour
Press into cookie sheet and bake for 10 minutes or until light brown at 350 degrees.

Carmel layer:
1 C Butter
3/4 C Sugar
1 can Sweetened Condensed Milk
4 TBS Karo Syrup
Cook above ingredients on stove top until light brown - soft ball stage (240). Stir constantly or mixture will burn on the bottom of the pan.

Pour carmel over crust. Spread carefully. Sprinkle milk chocolate chips (about 1 Cup) over top of carmel. Let melt and then spread carefully over carmel. Let chocolate harden on the top before cutting. (I always stick mine outside or in the refrigerator to speed up the process.) Enjoy!

Thursday, December 17, 2009

English Toffee

2 sticks butter
5 tbls. water
1 cup sugar
1 tsp. vanilla
Chocolate

Melt butter in large pan- add water and sugar. When it boils, wipe down the sides and cover for 1 minute. Then continuously stir in the same direction until it becomes the color of a brown paper bag. Pour onto a buttered cookie sheet. Top with choocolate chips or grated chocolate. Before totally cooled, remove from cookie sheet and place on wax paper. Break in pieces to eat. Yummy.

Creamiest Fudge

3 cups sugar
1 pint cream
2 cubes butter
3 large Symphony bars ( you can also use the ones with toffee- yum!)

Put the sugar and cream in a large sauce pan on medium heat. Stir while cooking to a boil. Once at a boil- DO NOT STIR and let boil for 7 minutes. Then remove from heat and add the butter cut up in chunks. DO NOT STIR- wait until the butter melts. Meanwhile break up the Symphony bars into chunks in a large bowl and butter a 8 1/2 x 11 pan. Once butter has melted, pour mixture over the Symphony bars and beat for 7 minutes. Refrigerate. This tends to be a softer fudge, so for best results, I store it in the fridge and then just remove when we want to eat it! Super creamy and easy!

Bacon Quiche Biscuit Cups


recipe from Pillsbury
5slices bacon
1package (8 oz) cream cheese, softened
2tablespoons milk
2Eggland's Best eggs
1/2cup shredded Swiss cheese (2 oz)
2tablespoons chopped green onions (2 medium)
1can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits


DIRECTIONS
1.Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2.Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
3.Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
4.Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.

---this was a fun theme for me because I didn't have very many recipes for it, so I had to try a a new one. I found a very yummy one! The kids ate them up so fast!!

Tuesday, December 15, 2009

Orange Rolls







8 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup orange juice concentrate, thawed
1 tablespoon sugar
3 tablespoons brown sugar
pinch ground cloves
pinch cinnamon
orange zest, if desired

Glaze:
1 tablespoon orange juice concentrate, thawed
3 tablespoons powdered sugar

Instructions

Combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Combine brown sugar, cloves and cinnamon. Sprinkle over rolls. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan onto cooling rack. Combine glaze ingredients and brush over warm rolls. Garnish with orange zest if desired

Monday, December 14, 2009

Eggs for Dinner Casserole

I found this Recipe in a book by Penny Stone. It is simple and yummy!!
EGGS FOR DINNER CASSEROLE:
8 eggs, beaten
1 cup milk
1 tsp. salt
1/2 tsp.pepper
1 1/2 C. diced Canadian Bacon
2 TBS chives *if I don't have these I make it without them
1 TBS minced onion
2 C. grated Cheddar Cheese
1 TBS butter
3 C. grated potatoes
Melt butter in skillet and saute minced onion and chives. Stir in Canadian bacon and cook for about 5 minutes. In a bowl, combine eggs with milk, salt, pepper, potatoes and 1 cup cheese. Add the canadian bacon mixture and stir well. Pour into a 9x13 pan and bake at 350 for 30 minutes. Sprinkle remaining cheese on the top and bake 10 minutes longer or until casserole has cooked through and is firmed. Cut into squares and serve with toast or english muffins.

Wednesday, December 9, 2009

Homemade BIG HUNK

1 larger bottle Planters Dry Roasted Peanuts (lightly salted)
3 smaller jars Kraft Marshmallow Cream
2 1/4 cups light corn syrup
2 1/4 cups sugar
1 1/2 tsp vanilla
6 Tbsp butter, melted
1/4 tsp salt

Butter a large cookie sheet. Scatter peanuts equally on cookie sheet. Place marshmallow cream in a LARGE bowl, set aside. In a large saucepan, combine corn syrup and sugar. Place over high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. Remove from heat and let stand 2 minutes undisturbed. Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated.

Pour into prepared pan and spread evenly across peanuts. Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.

Monday, December 7, 2009

Good and Easy Fudge

  • 2 cups (12 oz) chocolate chips
  • 1 1/4 cup (4 oz) sweetened condensed milk
  • 1 cup nuts, chopped (optional)
  • 1 tsp vanilla
1. Combine milk and choc. chips in heavy sauce pan.
2. Warm over lowest possible heat, stirring until smooth
3. Remove from heat, stir in nut and vanilla
4. Spread evenly in foil lined 8" or 9" square pan.
5. Chill for 2 hours or until firm
6. Lift from pan
7. Remove from foil, cut into squares.
8. Store in fridge
This is the only candy I have ever been successful at making. I can't remember where I got the recipe but I think it came off the back of a can of sweetened condensed milk, I've had it since I was 16 so it is tried and true!

Wednesday, December 2, 2009

Apple Dumplings


Ingredients
  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-½ cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Saw this on Pioneer Woman Cooks, tried it and it is SOOO yummy!

Monday, November 23, 2009

Pumpkin Cream Cheese Muffins

I got this recipe from the mykitchencafe blog. And they are tasty! I used Luke's pre-school class as the testers and all 12 kids and 4 adults raved about them. As far as muffins go they are a little more time consuming but oh so yummy...more like a cupcake. If you want to see pictures here is the link http://mykitchencafe.blogspot.com/2009/11/pumpkin-cream-cheese-muffins.html

For the muffins:

  • 3 cups flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 1 Tbsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 2 cups pumpkin puree

For the filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar

For the streusel topping:

  • 1/2 cup sugar
  • 1/4 cup flour
  • 4 Tbsp cold butter, cubed
  • 1 1/2 teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log tightly and freeze until slightly hardened, 1-2 hours. ( I had mine in the freezer about 2 hours, but it could have gone a little longer)

To make the muffin, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freeze and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/2 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

Friday, November 20, 2009

Pumpkin Chocolate Chip Cookies

These are so good and actually good for you!

1 spice cake mix
1 small can of pumpkin
1/2 bag of semi sweet chocolate chips

Mix the first 2 things together till well blended. Add the chips and fold them
in. Drop by spoonful on a greased cookie sheet. Bake at 350 for 8-10 minutes
and enjoy!

Thursday, November 19, 2009

Pumpkin Dinner Rolls

1 cup sugar
1/2 cup warm water
2 cup warm milk
¼ cup butter, softened or melted
2 cup mashed cooked pumpkin (I usually use one can of pumpkin.)
2 teaspoons salt
1/2 cup wheat germ (can omit and use flour instead)
10-12 cup all-purpose flour (I usually use a mixture of whole-wheat and white flours. I'd recommend going about 1/3 whole-wheat to 2/3 white flour.)
7 teaspoons dry yeast

In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour). Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 degrees for 15-18 minutes, until tops are golden. Brush with melted butter as soon as they come out of the oven. (Note: These rolls usually look somewhat dry when first coming out of the oven. Wait about 15 minutes and they will look and taste beautifully. Don't ask me why, but that's how it always works for me!)

Yield: 4 dozen rolls (If you're not expecting a large crowd for Thanksgiving, I'd recommend halving the recipe. I often do this for smaller groups and it works great!)

recipe from Money Saving Mom and is DELICIOUS....but it makes ALOT even halved.

Tuesday, November 3, 2009

Cheesy Chicken and Rice Bake

This is one of our family's favorites!
I especially love it because not only is it good,
but it is SO quick and easy!
*It is a Campbell's recipe, but I modified it slightly because I thought the rice was a little too soupy when I followed the recipe exactly. My modifications are in parentheses.
5-6 boneless skinless chicken tenders, or 3 breasts cut into strips
1 can (10.5 oz) Cream of Chicken soup
1 1/3 cup water (I use 1 1/4)
3/4 cup uncooked rice (I use 1 cup)
1 cup Mozzarella cheese
pepper
onion powder
Italian seasoning
In a casserole dish, mix soup and water. Add the rice and seasonings to taste. Top with chicken and sprinkle with more seasonings. Top with cheese. Bake at 375* for 45 minutes or until chicken is cooked through. Serves 4-5.

Saturday, October 31, 2009

Dinner in a Pumpkin

This is a Halloween meal and it is sooooo good. I love it. It has always been a tradition at my house to have this for halloween!

1 small to medium pumpkin
1 onion, chopped
2 TBSP vegetable oil
2 lbs ground beef
2 TBSP soy sauce
2 TBSP brown sugar
1 can (4 oz) sliced mushrooms, drained
1 can cream of chicken soup
1 1/2 c. cooked rice
1 can sliced water chestnuts, drained -optional

Cut off top of pumpkin, and thoroughly clean out the seeds and pulp. Preheat oven to 350*. In large skillet saute onions in oil until tender. Add meat and brown. Drain drippings. Add soy sauce, brown sugar ,mushrooms, and soup. Simmer 10 minutes stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the pumpkin. Replace lid and put on baking sheet. Bake 1 hr or until inside meat of pumpkin is tender.

Tuesday, October 27, 2009

Creamy Chicken Noodle Soup


2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 teaspoon celery salt
1 onion, chopped
2 qt. water
½ teaspoon poultry seasoning
2 large carrots, sliced
1 teaspoon onion salt
2 celery stalks, sliced
2 teaspoons salt

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and cut into 1 inch pieces and set aside. If the liquid has reduced too much you can add some more water at this point. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.

Cream Sauce
¾ cup butter
1 cup flour
4 cups milk

Melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.

Note: Once you cream sauce has thickened, do not allow to boil as it may separate.Also, if cream sauce has a strong white sauce flavor, add ½ to 1 tsp. lemon juice.

***I got this recipe from Real Mom Kitchen and it is sooo yummy!

Wednesday, October 21, 2009

Copycat Cinnabuns

  • 1/4 cup butter, melted
  • 1/4 cup water
  • 1/2 package (3.4 oz) instant vanilla pudding mix
  • 1 cup plus 1 1/2 tsp milk
  • 1 egg, beaten
  • 1 Tbsp granulated sugar
  • 1/2 tsp salt
  • 4 cups bread flour
  • 2 1/2 tsp yeast
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/4 cup walnuts, chopped (optional)
  • 1/4 cup raisins (optional)
  • 4 oz cream cheese, softened
  • 1 1/2 cup confectioners sugar
  • 1/2 tsp vanilla extract
1. For the rolls, place melted butter, water, instant pudding, 1 cup milk, egg, granulated sugar, salt, flour and yeast in bread machine following manufacturer's instructions. Set for dough cycle.
2. After completion of dough cycle, remove from machine and roll out to an approximate 17x10-inch rectangle
3. For the filling, mix together brown sugar and cinnamon mixture over top.
4. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2 inch slices, or larger if a larger bun is preferred.
5. Place into greased cake pans or a cookie sheet. If using cake pans, use three 9-inch pans. Let rise until doubled. Bake at 350 degrees F for 15-20 minutes, until golden. Do not over bake.
6. For the frosting, combine cream cheese, 1/4 cup softened butter, confectioners sugar 1 1/2 tsp milk and vanilla extract. Spread on very warm rolls.
I'm not a bread maker at all and these were fast and EASY and delicious!

Baked Potato Soup

4 large baking potatoes (about 2 3/4 pounds)
2/3 cup butter or margarine
2/3 cup all purpose flour
3/4 tsp salt
1/4 tsp pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
OR
1 cup of ham, cubed
1 cup (4 oz) shredded cheese, add more or less to taste

Bake potatoes at 350 for 65-75 minutes or until tender. Cool completely. Peel and cube potatoes. In a stock pot, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Simmer, stirring constantly until thick. Remove from heat. Whisk in sour cream. Add potatoes and green onions. Garnish with bacon/ham and cheese. Heat till hot, do not boil. If too thick, add more milk

Tuesday, October 20, 2009

Olive Garden's Breadsticks

We has these at our super Saturday and they were delish. We are having these tonight with the Tomato Bisque soup, great for dipping!

1 1/3 C. H20
4 tsp. soft butter
4 C. Flour
2 TBS sugar
2 tsp salt
2 tsp yeast
Garlic powder

Mix everything together
roll into log cut into 16 pieces
roll into bread sticks
Cover and raise for 45 min
brush butter and sprinkle with salt
bake @ 400 for 15 min
Brush twice with butter and sprinkle with salt and garlic powder

Thanks Brittnee!!

Tomato Bisque Soup

We also had this soup at Super Saturday. If you like regular tomato soup, you will love this! The cream cheese give it such a good creamy flavor, plus it's fast and easy!

- 1 10oz can of Tomato soup
- 1 tomato soup can of water
- 3 oz Cream cheese

Soften cream cheese and blend so it dissolves easily and doesn't clump. Bring to boil and serve!

Monday, October 19, 2009

{ mmm good homemade chicken noodle soup }

This is for sure my families favorite soup. But I want to give a little background. I grew up cooking by taste, sight, and smell and so most of my recipes are "very flexible" or not a concrete recipe. This is very much one of those recipes. Don't let that scare you in fact I hope it empowers you to try it and change it as you will.

I can my own chicken stock by mixing chicken parts with water, onion, celery etc. then straining and pressure cooking. You can use any chicken broth homemade or store bought to accomplish this.

I feel a large stew pot, half full with chicken broth then I add some garlic, salt and pepper, a little sage, and more onion. If I have carrots I dice and get them boiling with the broth.

Meanwhile, I make the homemade noodles:
(This recipe is plenty for my family of seven in parenthesis is the original recipe)

6 cups of flour (1 1/2 for every batch)
4 eggs (1 egg)
4 egg yolks (1 egg yolk)
1 tsp. salt (1/4 tsp. salt)
Enough water to make a moderately stiff dough

Mix all the above ingredients in a mixing bowl ( HINT: water last) mix for 10 min after you get the water where you want it. After you mix roll dough out till thin ( HINT: your choice how thin you want to go but it seems to double after it is cooked) roll like a cinnamon roll or pumpkin roll and cut into strips ( HINT: I usually cut them 1/4 inch but if you like thin noodles go smaller)
Toss with plenty of flour and then fill your stew pot back up to half way get to boiling again and then put your noodles in (HINT: adding the flour with your noodles makes your soup "CREAMY" so if you don't like that add less flour and more water to your pot.)
Boil for 10 min and ENJOY!

Sunday, October 18, 2009

Taco Soup

I got this yummy recipe from a good friend of mine and it's SO simple and fast that I have to share it. It also freezes really well.

Taco Soup:

1 lb. ground beef
2 (15 oz) cans kidney beans - drained
1 (15 oz) can black beans - drained
1 qt. tomato juice
1 (4-7 oz) can chopped green chilis
1 pkg. taco seasoning
1 can sweet corn - drained
1 med. onion - chopped
1 c. pace picante or any chunky salsa (We use our homemade fresh salsa and it's delicious!)

Brown beef, drain. Combine all ingredients in large pot and bring to simmer for 5-10 minutes, just to heat through. Serve with tortilla chips, sour cream and cheese! You can also put all ingredients in a crockpot on low heat until heated when you have guests.

Enjoy!!

Wednesday, October 14, 2009

Parmesan Pork Tenderloin

This was sooo yummy! I didn't do the zucchini or summer sqush side, I did cheesy mashed potatoes.

1 lb pork tenderloin, I used porkchops with no bone
3 TB fine dry bread crumbs
1 TB grated parmesan cheese
1 tsp Salt
1/8 pepper
2 tsp veggie oil---I used olive oil
1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash thinly sliced

Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surgace and flatten with heel of hand to 1/2 inch thickness. Mix bread crubms, parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove andkeep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.

This recipe came from a magazine, but it says you can find more recipes at the otherwhitemeat.com/porkrecipes

Tuesday, October 13, 2009

Pizza Pot pie




1 pound lean ground beef or Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (8 ounces) pizza sauce
1 can (4 ounces) sliced fresh mushrooms
1 cup shredded mozzarella cheese (4 ounces)
1 cup Original Bisquick® mix
1/4 cup very hot water


1. Heat oven to 375ºF. Grease four 10- to 12-ounce casseroles.
2. Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.
3. Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

Monday, October 12, 2009

Soft Sugar Cookies

This is my grandma's recipe. She always makes them at Christmas and Valentine's Day
(and my grandpa helps her frost them because he says she doesn't put enough frosting on!)
Anyway, they are my FAVORITE so I have taken up the tradition as well, except I also make them at Halloween and Easter and any other time I can justify it! :) Oh, and I usually half the recipe and still get 12-15 big cookies.
Soft Sugar Cookies:
Cream:
1 1/2 C. sugar
1 C. shortening
Add:
2 eggs
Alternately add
3 C. flour with:
1 teas. baking soda
2 teas. baking powder
added to the flour
Add:
1 C. Buttermilk (I used 1 C. milk w/ 1 TBS lemon juice added to it)
and 1 teas. Vanilla
Add 3 more C. flour.
Roll and cut out in shapes. Bake at 400* for 7-10 minutes until BARELY browning at the edges. Frost with colored frosting and add sprinkles if you like. YUM!

Wednesday, October 7, 2009

Spider Cookies



Trix or Treat Spider Cookies

1 package Betty Crocker Double Chocolate Chunk Cookie Mix
1 can of chocolate ready-made frosting
1 can of vanilla ready-made frosting
24-48 Trix orange and green sweetened corn puffs
Toothpicks
Re-sealable plastic bags

* Preheat oven to 350 degrees.
* Mix ingredients for cookies as directed on the package.
* Use a small ice cream scoop to get similar sized cookies or just use a spoon and vary the amount for different size cookies.
* Place cookie dough on a parchment covered baking sheet.
* Bake for about 7-8 minutes.
* Cool completely on a wire rack.
* Makes about two dozen cookies.

To decorate:

* Spread chocolate frosting on the top of each cookie.
* Fill a re-sealable plastic bag with a couple of heaping spoonfuls of frosting and snip a tiny hole out of the bottom of one corner.
* Pipe on three circles of white frosting for each cookie. Start in the middle with the smallest circle and work your way out.
* Take a toothpick and beginning in the center, drag it lightly through each circle. Repeat all the way around the cookie.
* Take remaining frosting and separate it into two bowls. Tint one frosting with orange icing color and the other with green.
* Fill two re-sealable bags with the orange and green frosting and snip off the corner of each.
* Pipe eight small legs with each color and place a matching orange or green Trix Cereal puff on the top of each pair of legs. Add one or several spiders on each cookie.

Tuesday, October 6, 2009

All-American Mini Apple Pies

I was going to post this recipe anyway but I think it fits perfectly with the Halloween Treats theme, these would be great after a chilly night of trick-or-treating!

  • 2 medium tart baking apples (we just used green apples from our tree)
  • 1/4 cup sugar
  • 2 tsp all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1 sheet refrigerated pie crust (1/2 box)

Preheat oven to 425. Peel core and chop apples into 1/4 inch pieces. In medium bowl, combine apples, sugar, flour and cinnamon, tossing gently. Set aside.

Open and unroll pie crust flat onto work surface. Using 4 inch wide bowl or cup cut out five circles, reserving scraps. Press each circle inside 5 spaces of muffin tin.

Evenly divide apple mixture into each prepared muffin cup. Cut reserved dough scraps into 1/4 inch wide. Top each pie with strips. Fill remaining empty muffin cup 1/4 way with water.

Bake until bubbling, about 18 min. Let pies cool in muffin tin, then remove.

I doubled the recipe because I only have a 12 place muffin tin. The pre-made pie crust made these so easy to make, but there is no reason you couldn't use homemade pie crust. The recipe came from Family Favorites Made Easy (those cards you get in the mail trying to get you to sign up for things ) It says you can serve them 3 ways: hot from the oven, room temperature or cold from the fridge. They were tasty and cute (sorry no picture) and I'm glad I found something to do with all our bitter apples!

2 Cheese Stuffed Chicken

  • 2 Tbsp olive oil
  • 1/2 cup onion
  • 1 cup diced tomatoes, peeled
  • 1 tsp minced garlic
  • 2 cups baby spinach
  • 1 cup shredded Mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 4 boneless, skinless chicken breasts
  • 2 tsp Italian seasoning
  • 1/2 cup chicken broth

Preheat oven to 375. Heat oil over medium heat in a non-stick skillet. Add onion and cook, stirring until onions are tender (5 min). Stir in tomatoes and garlic. Add spinach, cover and cook for about 3 minutes until spinach is soft. Remove from heat.

Let mixture cool slightly; stir in cheeses.

Make slit in each chicken breast; beginning in center of thicker end of chicken breast and down to thinner part. Or you can make a deep 1 inch pocket, if preferred. Pack 1/4 of cheese and spinach mixture into pocket.

Place the chicken in 9x13 baking dish, pour chicken broth over top. Sprinkle with Italian seasoning. Cover with foil and bake for 40 min.

I don't know where I got this recipe but it is great! And it is an easy one to adapt the filling to your own taste, more garlic, more tomatoes, less cheese...whatever! Also I rarely peel my tomatoes for it either. And serve with rice

Monday, October 5, 2009

Bugs in a Blanket


1 can (11 oz) Pillsbury® refrigerated breadsticks
24 cocktail-size smoked link sausages (from 14-oz package)
3/4 cup shoestring potatoes (from 1 3/4-oz can)
Ketchup, barbecue sauce or mustard
DIRECTIONS
1. Heat oven to 375°F. Unroll dough; separate at perforations into 12 breadsticks. With knife or kitchen scissors, cut each breadstick in half crosswise, making 24 pieces.
2. Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and 1/2 inch apart on ungreased large cookie sheet.
3. Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool 2 minutes.
4. Insert shoestring potatoes into baked dough to resemble legs and antennae. Decorate "bugs" with dots or stripes of ketchup.
This recipe is straigt from the Pilsbury website, but we had this for lunch last year on Halloween and it was super fun. I didn't use the shoestring potatoes, I used Chow mein noodles instead.

French Apple Pie

Filling:
3 C sliced and peeled apples
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 C Original Bisquick mix
1/2 C granulated sugar
1/2 C milk
1 TBL butter or margarine, softened
2 eggs

Streusel:
1/2 C Original Bisquick mix
1/4 C nuts (optional)
1/4 C packed brown sugar
2 TBL melted butter or margarine

Heat oven to 325*. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg. Place in pie plate.

In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

Sunday, October 4, 2009

Corn Bread


WOw! I don't know about you guys but I have been in a long search for the right cornbread. I have tried many that have turned out hard and crumbly. Let me tell you, my search has ended because I have found the one. I got this recipe off of Tasty Kitchens (http://thepioneerwoman.com/tasty-kitchen/recipes/breads/cornbread-and-fluffy-honey-butter/comment-page-4/#comment-8511)
This cornbread is so moist and delicious and a perfect pair for chili or soup. I didn't have the marshmallow fluff to try the honey butter spread but I definitely want to try it, it sounds good:)
We had some homemade chili with this. I don't know if you guys have every made a chili base but it is so nice to have. I use Mrs. Wages pouches and all you have to do it puree tomatoes and mix the spices with it, cook for 20 min and then process in a water bath. I know you can get these packages at Wal-Mart. The nice thing about having this on hand is you can brown hambuger, add the sauce and some kidney beans and it tastes like you have had it stewing in a crockpot all day. Anyway, give it a try you wont be dissapointed. (http://www.mrswages.com/Page/Chili_Seasoning_Sauce.aspx?nt=435)

Corn Bread
  • ½ cups Cornmeal
  • 1-½ cup Flour
  • ⅔ cups Sugar
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • ⅓ cups Oil
  • 3 Tablespoons Butter, Melted
  • 2 whole Eggs Beaten
  • 1-¼ cup Milk
  • FOR HONEY BUTTER:
  • 2 sticks Butter, Softened
  • ½ cups Honey
  • ½ cups Marshmallow Fluff

Mix dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny, but don’t be alarmed!). Bake in an 8″ square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9×13-inch pan.

To make honey butter, whip honey butter ingredients together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Friday, October 2, 2009

German Pancakes

1 C flour
6 eggs
1 C milk
1/2 tsp salt
1 C butter

Beat eggs. Add flour, milk and salt. Melt Butter and pour into batter. Mix lightly. Pour into a sprayed 10x15 pan. Bake 400* for 20 minutes. Serve with syrup and/or powdered sugar.

Thursday, October 1, 2009

Orange Chicken

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1/2 tablespoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

The Directions.
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.Plop the chicken pieces into your slow cooker.

In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

3 bean Chicken Chili

  • 1 medium zucchini, chopped
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can black beans, drained and rinsed
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can corn, drained
  • 2 cups (16 oz) thick and chunky mild salsa
  • 3 cups cooked shredded chicken
  • 1 1/2- 2 Tbsp chili powder
  • 2 14 oz cans chicken broth
  • 8 oz tomato sauce
  • 1 garlic pressed
  • 1 tsp ground cumin

Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 min. Top with chips, cheese, sour cream, avocado and other desired toppings

This makes a BIG pot of soup.

Wednesday, September 30, 2009

Awesome Sloppy Joes

This is my first time contributing to this blog, but I couldn't pass this one up. We decided to make Sloppy Joes for dinner, but without a can of Manwich, I was at a loss. (I know, it's sad really... but I'm learning!!!) So I googled "Sloppy Joe Recipes" and came across one that had salsa in the ingredient list and knew that that's the one! (We just finished making a batch of fresh homemade salsa) It's delish!!

Ruby Drive Sloppy Joes (AllRecipes.com)

1 lb. ground burger (we used buffalo, but I'm sure what ever you prefer is great!)
1 1/2 c. ketchup
1 c. chunky salsa (I used our homemade salsa)
2 T. brown sugar
1 T. Worcestershire sauce
2 T. white vinegar
2 T. Dijon (or spicy) mustard
1 T. hot sauce (we left this out for the kids sake and just added it to the adults sandwiches)
Buns!

**(I also added one large green bell pepper and it was SO good)

Season and brown your burger, drain. Add remaining ingredients and bring to a simmer. Let simmer for about 20-30 minutes to let the liquid thicken up and serve! Enjoy!!!

Lemonade

This is really really good.

1 Quart water
1 Cup Sugar
1 Cup FRESH lemon juice
Sparkling water (non tonic)

Mix first 3 together, fill glass 3/4 with lemon mixture, then fill with Sparkling water. Enjoy

You can also puree some fruit (raspberries, strawberries etc.) with a little powdered sugar. Put in the glass BEFORE you add the lemonade and water.

Easy Homemade Chicken Noodle Soup

A FAMILY FAVORITE ANY TIME OF YEAR Now bear with me, this is a recipe like most of the recipes I have consist of a little of this and a little of that "Old Family Favorites". That is how I learned to cook by sight, taste and smell. But I will try, here goes..

First this fall I canned some chicken I got on sale and with the ends I wouldn't eat I canned broth, so I am starting with that..... You can start with store bought broth or make your own.

Large Stew Pot fill about half way with broth add onion, carrots, celery, a little sage, garlic, salt and pepper, whatever your family likes.

Add canned chicken or poached chicken pieces.

Bring to a full rolling boil. Let boil whille you get your noodles ready. (this way the chicken gets really tender hopefully falling apart and all the seasoning has a chance to cure)

Homemade Egg Noodles: (for each batch)(Hint: my family of 7 we 4x)

1 1/2 Cups of Flour
1 egg
1 egg yolk
1/8 tsp salt
Enough water to make a moderately stiff dough. (Hint: If it is too soft it will disinigrate in the boiling water so error on the side of stiff)

Mix all ingredients well in a mixer and knead for 5-10 min. You will see the dough become very elastic. Roll the dough with plenty of flour. When you have them as thin as you want (Hint: they will almost double in the water) roll up like a cinnamon roll. Cut into strips all the way down the roll. Toss with flour and then put into the broth. Make sure that you have your broth back up to 1/2 way up the pot. Cook for 10 min. (Hint: The flour thickens the broth and turns it "Creamy" if you don't like this use a bigger pot, more broth and a little less flour, if you don't use enough flour they will stick together) GOOD LUCK and if you have questions, leave a comment and I will try to help you out.

Tuesday, September 22, 2009

Freezer Meatloaf Mix

I got this recipe from a USU Extension pack that has a bunch of freezer meals and mixes. It makes a easy dinner on the nights you just don't want to cook. And you can use the mix for other things too!

Meatloaf Mix
  • 2 eggs beaten
  • 1 8oz can tomato sauce
  • 2 Tbsp dried chopped onion
  • 1 tsp salt
  • 1 Tbsp Worcestershire sauce
  • 1/4 tsp ground sage
  • 1/4 tsp ground oregano
  • 1/4 tsp ground marjoram
  • 1/4 tsp celery salt
  • 2 lbs lean ground beef (it has to be fresh since you will freeze it raw)
  • 1/2 cup bread crumbs
  • 1/2 cup regular oatmeal
  • 1/2 cup cooked rice

In a large bowl, combine eggs, tomato sauce, onion, salt, and Worcestershire sauce, sage, oregano, marjoram, and celery salt. Stir in ground beef and bread crumbs. Spoon evenly into three 2-cup freezer containers with tight-fitting lids. Attach lids. Label containers with date and contents. Store in freezer. Use within 3 months. Makes 3 packages or 6 cups of Meatloaf Mix. (I usually make 4 smaller packages)

These are the recipes you can make with the mix:

Mini Meat Loaves

  • 1 pkg Meatloaf Mix
  • 2 tsp tomato sauce
  • 1 tsp brown sugar

Preheat oven to 375 degrees. Shape meat mix into two mini-meat loaves. Place in shallow baking pan. Top with tomato sauce mixed with brown sugar, if desired. Bake 30 min or until done.

Porcupine Meatballs
1 pkg Meatloaf Mix
Form into balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees for about 45 minutes. Makes 6 to 8, 2 large meatballs each.

Sauce:

  • 1/2 cup brown sugar
  • 1/2 cup barbecue sauce
  • 1/2 cup ketchup
  • 1 can tomato sauce
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp seasoning salt
  • 1/2 tsp chili powder
  • 1 tsp dry onion flakes

Combine all ingredients and blend thoroughly. Heat and pour over meatballs.

Stuffed Peppers

  • 1 pkg meatloaf mix
  • 2 green peppers, halved, seeded
  • 1/2 cup tomato sauce
  • 1/8 tsp garlic salt
  • 1/2 cup cooked rice

Cook green pepper halves in boiling water for 2 minutes. Drain well. Combine tomato sauce and res of ingredients with meat mixture. Fill each pepper half. Place in glass baking dish. Top each pepper with 1 Tbsp Tomato Sauce. Bake uncovered at 375 for 45 minutes or until done.

Casserole Pizza

  • 1 pkg Meatloaf Mix
  • 1/2 cup tomato sauce
  • 1/4 tsp oregano leaves, crushed
  • 1/8 tsp dried basil leaves, crushed
  • 1 (4-oz) can sliced mushrooms
  • 6 green pepper rings
  • 1 cup shredded mozzarella cheese
  • 1 Tbsp grated Romano cheese
  • sliced black ripe olives for garnish
  • 2 parsley sprigs for garnish

In medium bowl, combine tomato sauce, oregano, basil and mushrooms; set aside. Preheat over 375 degrees. Divide Meat Loaf Mix evenly into two 4 inch pie pans, or individual casserole dishes. Spoon tomato sauce mixture evenly over mix. Bake 15 minutes in preheated oven. Remove from oven and top each with 3 green pepper rings. Sprinkle evenly with mozzarella cheese and Romano cheese. Bake 10 minutes longer. Garnish with black olives and parsley sprigs.

Shredded Wheat Chicken

You can make this into nuggets, strips or do whole breasts. It is a hit at our house!

  • 2 cups shredded wheat cereal, crushed to 1 cup
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp seasoned salt
  • 1/4 tsp paprika
  • 1/8-1/4 tsp garlic powder
  • 1/2 cup mayonnaise
  • 1 Tbsp honey
  • 2 tsp prepared mustard
  • 3 boneless skinless chicken breasts, cut to desired size

Preheat oven to 400. Crush cereal in heavy bag, add cheese, seasoned salt, paprika, and garlic powder. Combine mayonnaise, honey and mustard in bowl. Roll chicken in mayonnaise mixture, then place in bag and shake to coat chicken evenly. Place on lightly sprayed cookie sheet. Bake 12-15 minutes for strips and nuggets and 20-25 minutes for larger pieces or until chicken is no longer pink in the center.

Sunday, September 20, 2009

PW's Oatmeal Crispies modified by Jaime


If you have never checked out Pioneer Woman, you need too...now! It is such a great food, photography, everything site. Check it out and you will not be dissapointed. Anywho, this is her original recipe.
http://http//thepioneerwoman.com/cooking/2007/09/marlboro_mans_favorite_cookies_oatmeal_crispies/
I have modified it a little bit below.

- 1 C. Shortening
- 1 C. Brown Sugar
- 1 C. sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 C. Flour
- 1 tsp. salt
- 1 tsp. baking soda
- 3 C. quick oats
- 1/2 finely chopped walnuts ( or pecans, w/e you want)
- 1/2 bag chocolate chips
- 1/2 bag toffee bits

Cream sugars, shortening, eggs and vanilla. Add rest of ingredients. You know the drill:)

Friday, September 18, 2009

Orange Julius

This is mine and Bryan's favorite orange julius recipe.

1 cup sugar
1 cup milk
1 cup water
half a can of frozen orange juice
1 tsp. vanilla
8-10 ice cubes

Poor all ingredients into a blender, leaving the icecubes for last, and blend.

Wednesday, September 16, 2009

Decadent Triple Layer Mud Pie

I have had this little recipe on a card that has been floating around my house and driving me nuts so I wanted to finally get it down so I can throw it away already! Kristen my friend made this for her husband last year for Valentines and gave me some. It was so delicious and very addicting. Make it and you will love it! I will make it soon and post a picture when I do!

- 1 Graham cracker crust
(Filling)
- 2 squares semi-sweet baking chocolate melted
- 1/4 C. sweetened condensed milk
- 3/4 C chopped pecans toasted
- 2 C. Cold milk
- 2 pck. chocolate pudding
- 1 tub frozen non-dairy whipped topping (cool whip)

*Pour chocolate and sweetened con. milk into bowl. Stir until smooth. Pour into crust. Press pecans evenly onto chocolate in crust. Refrigerate 10 min.
*Pour milk into large bowl, add pudding mixes and beat with a wire whisk for 2 min or until smooth. ( mixture will be thick)
*Spread 1 1/2 C. of the pudding over chocolate in crust.
*Stir 1/2 whipped topping into remaining pudding in bowl, then spread over the last pudding layer.
*Top with remaining whipped topping
*Refrigerate for 3 hours.

*Toast Pecans by putting them on cookie sheet at 375* for 3-5 min.*

Friday, September 11, 2009

Reese's® Puffs® Sticky Balls



1/4 cup margarine1 bag

(10 oz) regular marshmallows

1 box (14.25 oz) Reese's® Puffs® cereal

1/4 cup chocolate chips

1 tsp. shortening


In saucepan, melt butter and marshmallows over low heat, stirring frequently, until smooth. Stir in cereal. Spread cereal mixture on waxed paper. Cool 5 minutes. Lightly spray hands with cooking spray and shape mixture into balls.


In a small microwaveable dish, microwave chocolate chips and shortening on high 1- 2 minutes, stirring until smooth. Drizzle chocolate over cereal balls. Let stand 30 minutes until chocolate is set.

Thursday, September 3, 2009

Honey Crystal Almonds

Ingredients:
2 cups whole natural almonds
1/4 cup honey
2 T butter
1 cup turbinado sugar

Directions: Spread almonds in a shallow pan. Place in a cold oven; turn oven to 350 F and roast 12-20 minutes, stirring occasionally, until well roasted. Over medium heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium low, simmer 2 minutes stirring occasionally. Add almonds; simmer and stir for another 2 minutes. Using a slotted spoon, transfer the almonds to a baking sheet lined with parchment paper(I used wax paper) or sprayed with non-stick cooking spray. Spread the almonds in a single layer and cool slightly. To coat, toss almonds with sugar in a medium plastic food storage bag.

Friday, August 21, 2009

Oatmeal drop cookies

I wanted to make some cookies that had oatmeal in them and try a new recipe. Now if your husband is anything like my husband, whenever he hears the word oatmeal cookies, he gets a disgusted look on his face:) I knew these would be perfect because they have chocolate in them which help Steve overlook the oatmeal part. They turned out really good and is a great cookie to dip in milk:) This is from All Recipes.


  • 1 cup flour
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped ( I used chocolate chips)
Mix butter,sugars,pb,egg and vanilla together. Add rest of ingredients.
Cook at 375 for 10-12 min.

Tuesday, August 18, 2009

Zucchini Casserole

This is for you Jaims! I usually half this because I only have a family of 3.

6 cups chopped Zucchini
1/2 chopped onion
1 Cup grated Carrots
Cook in boiling water for 10 min. (Water should be barely passed the Veggies)

1 Can Cream of Chicken soup
1 Cup of sour cream
1 cup of grated cheese

Drain Veggies well, then mix with cream mix.

1 Package of Stove top
1/2 Cup of melted butter

In a frying pan, drizzle butter on stove top until cotted.

Then in a 9 X 13 (spray with Pam) alternate Veggie/Cream mix and Stove top. Starting with veggie and ending with stove top. Should only be 4 layers.
Bake 350 for 50 min to and Hour.

Thursday, August 13, 2009

Cajun Chicken Pasta

I got this recipe from http://sistersstuff.blogspot.com/ pretty much word for word.... Anyway, I tried it and LOVED IT.


1/2 pound penne pasta
1 jar Alfredo sauce
5 chicken tenders
1 tomato
Cajun Seasoning

Cook pasta according to package directions. While pasta is cooking, sprinkle chicken tenders on both sides with seasoning and grill them. I grill mine on my George Foreman Grill. Drain pasta and put it back into pot with the jar of Alfredo sauce and I sprinkle a little of the Cajun seasoning to give it a little kick. After in is heated, place pasta on plate top with chicken cut into strips and diced tomatoes. Enjoy!

Saturday, August 1, 2009

Freezer Corn

Best freezer corn ever!

For one batch of corn you use the following amounts:

8 C. corn
1/2 C. butter or margarine (one stick, cube, w/e you call it:)
1 C. Water
1 T. sugar
1 tsp. salt

On stove top add butter, water, sugar and salt. When the butter melts add corn. Bring to a boil and boil for five minutes. After five minutes put it in a container where it can cool. Once it is cool enough, put it in freezer baggies. (double bag them)

This is my parents recipe that they use and I have not found a better one. It freezes really well and tastes really good even after being in the freezer for a year. When we do this we usually quadruple the recipe.

Wednesday, July 1, 2009

Blueberry Peach Crisp

Ingredients:
2 cups fresh, rinsed blueberries
4 peaches peeled and chopped (~2 1/2 cups)
1 1/2 T cornstarch
1/3 cup sugar
zest and juice of one lemon

For Topping:
1/2 cup flour
1/2 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 sugar
1/4 t ground cinnamon
1/4 t ground nutmeg
3/4 cup chopped walnuts
1/2 stick room temp butter

Directions:
Mix the blueberries, peaches, cornstarch, sugar, lemon zest and juice together in a 1 1/2 qt. baking dish. Mix topping ingredients together until crumbly and pour it onto the blueberry and peach mixture, make sure you cover all of the fruit. Bake at 375 for 40 minutes. Serve ice cream or cool whip.

Tuesday, June 30, 2009

{ Best for you Brownies }

My husbands family has a history of cholesterol problems and my husband isn't any different. He has to avoid partially Hydrogenated oils. Unfortunately you can find that in lots of things like twizzlers and pre done cake and brownie mixes. We are always trying to make a recipe better for you and this is our favorite.
This recipe makes a thick 13x9 pan and they are not "cakey" brownies they are scrumpious.

1/2 cup butter
1/2 cup black bean puree' (blend canned black beans until a thick paste)
2 cups sugar
1 tsp.vanilla
4 eggs
3/4 cup cocoa
1/2 cup white flour
1/2 cup wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1-2 cups chocolate chips
1 cup chopped walnuts (if desired)

Heat oven to 350*. Grease 13x9 inch pan.
Melt butter in a large microwave safe bowl.
Stir in sugar and vanilla.
Add in eggs one at a time stirring well after each egg.
Add cocoa and mix well.\
Add flour, baking powder, and salt beat well.
Stir in chocolate chips and nuts.
Bake 30-35. Cool

Wednesday, June 3, 2009

Ham and Swis Casserole

1 8 oz wide egg noodles, cooked and drained
2 C ham, cubed
2 C swiss cheese, shredded
1 C cream of mushroom soup
1 C sour cream

In a 9x13 pan, layer noodles, ham and cheese. mix lightly. in a seperate bowl, mix the soup and sour cream together. pour soup mix over the other ingredients in the pan. ***If freezing slightly undercook the noodles. If not freezing, bake at 350* for 45 minutes. cover for the first half of baking.

Salsa Chicken

4 boneless, skinless chicken breasts
1 24 ox jar salsa
1 8 oz pkg cream cheese
1 pkg. tortillas

Cook chicke and salsa in a slow cooker on high for 3 hours. Shred chicken and add cream cheese. cook until cream cheese is melted. ***Freeze in freezer bag. Otherwise, spray a frying pan with cooking spray and fry tortillas until browned. put mixture on tortilla and roll up.

Chicken Macaroni Bake

I wanted to post a few more freezer meals recipes so I know where they are...

2 Cups chicken, cooked and cubed
1 1/2 C uncooked elbow macaroni
2 C shreeded cheddar cheese
1 C Cream of chicken soup
1 C milk
1 C mushrooms, optional, drained
1/4 tsp pepper

In a large bowl, combine chekcne, macaroni, cheese, soup, milk,mushrooms and pepper. Pour into a greased 9x13 pan. Cover and bake at least 350* for 60-65 minutes or until macaroni is tender. ***May freeze in a freezer bag before cooking.

Sunday, May 31, 2009

Deer Taco's

In my family growing up hunting was always a big part of my dad's and brothers lives. I even went with them a couple of times and enjoyed it. Last fall I went with my dad deer hunting and ended up getting one. You really don't get a lot of meat off of a deer but I do have many baggies in my freezer that I would like to eat up before we go again this fall. Steve my husband is not a big fan of deer meat until he tried it this way that I did last night. We have agreed that it is the best, if not only:), way of eating deer meat. Thanks Mark and Angie for the recipe!

Deer Taco's

- deer meat
- HERDEZ hot sauce ( this is the key ingredient here so you have to get it,I got it at my local Cooks in the Mexican aisle, there are also a couple of different varieties and we used the salsa ranchera, seriously, I love this new found sauce and will use it with all of my mexican dishes.)
- corn tortillas
- limes
- cilantro
- cheese
- any other taco toppings you want

*Cut up your deer meat into the tiniest sized peices you can, at least smaller than bites size, and cook in skillet until juices run dry.
* (depending upon your taste, we used a half of can) Add hot sauce to meat and cook until it dries up.
* Cook your corn tortillas in skillet, add deer meat, cilantro, cheese and squeeze some lime juice on top and you are done.
* If you have any deer meat you really need try this!

Wednesday, May 20, 2009

Butterscotch Pie

I'm not sure what the theme is this week, but I saw Paula Deen make this and I just had to try it. The only difference is you need to let it boil so that it will thicken. I had to add a little more flour and corn starch for it to thicken, but try boiling it first before you add more flour. Anyway, it is DELICIOUS!!

Butterscotch Pie


Ingredients:
1 1/2 cups brown sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups milk
2 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 (9-inch) pre-baked pie shell
1/4 cup butterscotch morsels, plus more for topping
Whipped cream, recipe follows
Directions
In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.

In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.

Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.

Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.

Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
Using a hand mixer, whip together the heavy cream and sugar until light and fluffy.

Cook Time 10 min
Level Easy

Tuesday, May 19, 2009

Key Lime Pie Fruit Dip

1 Key lime pie yogurt
1 7 oz container marshmallow cream
1 8oz. Whipped cream cheese
Zest of one lime (Optional)

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired.

Serve with apples, strawberries, bananas, pineapple, grapes, etc.

** This recipe was found on Real Mom Kitchen blogspot. It is SOOOOO yummy!!

Monday, May 18, 2009

Steak and Potato Kabobs

  • 1 pound boneless beef top sirloin steak, cut 1 inch thick
  • 1 pound all-purpose potatoes
  • 2 medium yellow or zucchini squash
    Sauce:
  • 3/4 cup steak sauce
  • 2 large cloves garlic, minced


Instructions
1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
2. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
3. Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes

That is the true recipe, I did do a couple thing differently (or will being doing them differently next time). I did about twice the meat and veggies, I did not double the sauce and still had plenty. I peeled the potatoes and next time I will microwave them a little less, they were too soft and ended up falling off the skewers. I also used yellow squash and zucchini and it was great! And I used bamboo skewers and just soaked them in water while I was preparing the rest of the stuff and they worked just fine...no fires to report :)

Sunday, May 17, 2009

Chicken with Tarragon Cream Sauce

I got this recipe off the food network. It is really good and different from the norm, it is also under their category of eating well so I assume it's somewhat healthy:) Just a word of caution: if you don't like the tang of lemon this is not for you, also I know your going to want to put a ton of sauce on your chicken but a little bit goes a long way.

*Juice of 1 lemon
* 1/2 C. heavy cream
* 1/2 tsp. salt divided
* 1 tsp + 1/2 C. Flour
*1 tsp + 1 TBS. butter
* 3 large chicken breasts
* 1/4 tsp pepper
* 1 tsp canola oil
* 1 C. chicken broth
* 1/2 C. peas

Combine lemon juice and cream in a bowl, season with 1/2 tsp salt.
In separate bowl mash 1 tsp flour and 1 tsp butter until paste forms set aside

Heat 1 tsp butter and oil in a skillet over medium high heat, add the chicken. Cook turning once until nicely browned on both sides.
Add 1/2 C broth, reduce the heat and cover. Simmer until chicken is cook through.
Transfer chicken to cutting board, cover with tin foil to keep warm.

Add remaining 1/2 C broth to the pan and bring to a boil, cook until reduced to about 1/4 C. (2-4 min) Reduce heat to medium, add the reserved lemon cream and bring to simmer. Gradually whisk in reserved butter-flour paste until the sauce coats the spoon. Stir in peas.

Reduce the heat to low and return the chicken to the pan, Turn to coat with sauce. Slice chicken and serve with sauce. We also put rice under our chicken.

Thursday, May 14, 2009

Strawberry Almond Muffins

RECIPE INGREDIENTS:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup whole milk
1 1/2 tsp. almond extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tbsp. baking powder
1/4 tsp. salt
2 cups strawberries, sliced
3/4 cup sliced almonds

1. Preheat the oven to 375 degrees and line a 12-cup muffin tin with paper liners. In the bowl of an electric mixer, cream the butter and sugar. Add the eggs, one at a time, and blend until fluffy. Mix in the milk and the almond extract.
2. In a separate bowl, sift together the flours, baking powder and salt. Add the dry ingredients to the milk mixture and blend until just combined. Fold in the strawberries and almonds. Fill the muffin cups to the top and bake for 30 minutes. Makes 12 muffins.

Friday, May 8, 2009

{ Homemade Bisquick }

Sorry Amber I know this isn't for Lamb. That is a great Theme I have never eaten Lamb so I just might have to try it out sometime. I needed to post this recipe so I didn't loose it.

Homemade Bisquick

2 3/4 cup flour
3 tsp. baking powder
1 tsp. salt
2/3 tsp. cream of tartar
1/3 tsp. baking soda
1/2 cup powdered milk
1/2 vegetable shortening

Mix all ingredients until it resembles course crumbs and store in a air tight container. Use as you would Bisquick.

Tuesday, May 5, 2009

Lamb Gyros

Since lamb really reminds me of the Greeks and truthfully the only thing I have ever eaten lamb in and truly enjoyed is a gyro I thought it was only fitting to post that recipe! Hope the rest of you enjoy!

Lamb Gyros
Total preparation and cooking time: 30 minutes

  • Cucumber Yogurt Sauce (see recipe below)
  • 1 pound lean ground lamb
  • 2 cloves garlic
  • 1 1/2 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1 large tomato, sliced
  • 1 small onion, thinly sliced
  • Whole wheat pita pockets, warmed

In a large bowl, combine lamb, garlic, oregano leaves, onion powder salt and pepper; mix lightly but thoroughly. Shape lamb into 1/2 inch patties. Place patties on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 8 to 10 minutes or until no longer pink, turning once. Slice each patty into thin slices. Place equal amounts of lamb, tomato and onion in each pita half; serve with Cucumber Yogurt Sauce.

Cucumber Yogurt Sauce

  • 8 oz carton plain low-fat yogurt
  • 1/3 cup seeded chopped cucumber
  • 2 Tbsp finely chopped onion
  • 1 clove garlic crushed
  • 1 tsp sugar

In medium bowl, combine all ingredients; mix well.

If you happen to be in the Salt Lake City area you can get these at Crown burger, Apollo burger, or Astro burger...MM MM good :)

Monday, May 4, 2009

Grilled Rosemary Lamb Chops

The theme this week is going to be Lamb recipes. I have a whole bunch of lamb in my freezer and have no idea what to do with it. This is the only recipe I have found that sounds somewhat good. Hopefully I can get some good recipes so I can use it up!

4 lamb chops, 2 oz each
3 cloves crushed garlic
4 tsp olive oil
1/4 cup fresh lemon juice
1 TBSP fresh rosemary leaves
kosher salt and ground pepper to taste

Combine olive oil, lemon juice, garlic and rosemary. Season the lamb with salt and pepper and cover with garlic mixture. Marinate at least 1 hour, overnight if possible. Grill over medium high heat to desired liking.

Friday, May 1, 2009

Potstickers - Chinese Dumplings

  • 1 lb ground pork (you can also use ground chicken, turkey or beef)
  • 1-2 cups chopped cabbage
  • 1 bunch green onions, finely chopped
  • 2-3 cloves garlic, minced
  • 1/2-1 tsp fresh ginger, shredded (or 1/4-1/2 tsp ground ginger)
  • 2 eggs, beaten
  • 2-3 Tbsp soy sauce
  • Pepper
  • Garlic powder
  • Onion powder
  • 1 package won ton skins or pot sticker wrappers

Cook meat in frying pan until cooked through, drain if necessary. Then add cabbage, onions, garlic and ginger. Add small amounts of pepper, garlic powder, onion powder if you want a stronger flavor. Cook until cabbage is just wilted but not cooked. Put mixture in a bowl and let slightly cool, add beaten eggs and soy sauce. Mix well and place small spoonfuls of mixture into center of skins; lightly wet edges using your finger. Fold skin over and pinch edges together until sealed (I use a fork to do this). There are 2 different ways to cook them. You can boil them in water or broth for about 15 minutes. OR you can fry in them in a couple Tablespoons of oil and a little bit of water (about 1/4 cup). Make sure it is a single layer of potstickers in the pan. You need cook them covered for about 8 minutes on a medium high heat. Take the lid off after the 8 minutes and let the rest of the moisture evaporate. It is also something you can play with until you find your preferred cooking method :) Some recipes I've seen say to fry them in the oil for a couple minutes first and then add water (be very careful when you do that it spits back at you). Once they are cooked you can dip them in soy sauce, hoisin sauce or any other asian dipping sauce you enjoy! (They also sell these in the frozen section at the grocery store, the Ling Ling brand is good if you want the food without as much work)

Tuesday, April 28, 2009

Chinese Honey Chicken


INGREDIENTS:
1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
(or you can use 'popcorn' chicken from the freezer section and just fry that up)

Batter-
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white

Sauce-
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)
Cooking Instructions:
Step 1: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.
Step 2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
Step 3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
Step 4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice
Recipe found on blogchef.net and was really enjoyed at our house!!

Monday, April 27, 2009

Sticky Chicken- Weight Watchers

1 can Diet Coke
1 cup ketchup
4-6 chicken breasts

Brown the chicken. Add the Diet Coke and ketchup on medium heat until boils, then simmer on low for 30-45 minutes until the sauce is thick. Serve over rice. You can also use Regular Coke to un-Weight Watcher the recipe.

Wednesday, April 8, 2009

Quick cream puff dessert

Make cream puff dough by melting:
1/2 C butter or margarine in 1 C boiling water. Add 1 C four and 1/4 teaspoon salt at once and stir vigorously with a wooden spoon. Allow to cool at least 10 minutes. Use 4 Large eggs at room temperature. Beat each egg into the cooled dough, one at a time...do not whip. Spread dough on greased jelly roll pan with spatula. Bake in preheated oven at 450* for 15 minutes. Reduce heat to 350* and bake an additional 15-20 minutes. There will be peaks and valleys in the dough. Let cool.

Mix large package of instant pudding according to package direction. (My favorite is to use vanilla.) Can use any flavor though. When pudding is set, beat together with 8 ounces of cream cheese. Spread on top of cooled puff dough. Next spread a layer of Cool Whip. Use one large container. Drizzle with chocolate flavored syrup. Draw a knife through syrup to make a pretty design if desired. I usually put fresh or frozen raspberries or strawberries on top. If I used banana pudding, I add cut up bananas soaked in pineapple juice to prevent browning!

ENJOY!!

{ Food Storage }

This is for all of you that are interested in food storage (It should be all of you) I felt a greater push to do this after General Conference. I found this website that is great and thought that I would share. They say that if you follow there easy steps you can have your food storage long and short term, 72 hour kits and water in one year. Thought you all might like a push. Check it out. http://www.foodstoragemadeeasy.net

Tuesday, April 7, 2009

No-bake Peach Cheesecake

  • 2 cups honey graham cracker crumbs
  • 6 Tbsp margarine, melted
  • 1 cup sugar divided
  • 4 pkgs (8 oz each) 1/3 less fat cream cheese, softened
  • 1 pkg (3 oz) Jell-o peach flavored gelatin
  • 1 (8 oz) tub cool whip (lite or regular), thawed
  • 1 can (15 oz) sliced peaches, drained and chopped

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
* I made this a couple weeks ago and next time I make it I might add more Jell-O for even more peach flavor, there wasn't quite enough for my taste, but I LOVE peach. I might add more peaches too. You can also substitute 2 fresh peaches instead of the canned peaches.

Chocolate-Peanut Butter Candy Dessert

  • 12 Oreo cookies, crushed
  • 2 Tbsp butter, melted
  • 1/2 cup peanut butter
  • 2 cups cold milk
  • 2 pkgs ( 4 serving size) Chocolate flavor instant pudding
  • 2 cups thawed cool whip
  • 2 Tbsp hot fudge ice cream topping (optional)
  • candy coated peanut butter pieces (Reece's Pieces)

Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan

Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until blended. ( It will be thick) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.

Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Refrigerate any leftovers.

Sunday, April 5, 2009

Easter Rolls aka "Ressurection Rolls"

So my friend was telling me about this cool idea for an Easter treat that her family has always done. My mother in law came down this weekend and we tried it out and it was pretty fun, super easy and she is going to use it for an object lesson for her primary class. I think this would also make a fun FHE on Easter. I know there are a couple of ways to do this. You can either search the internet and use your own dough or you can be like me and use Rhoades Rolls:)

- Package of large marshmallows
- Package of Rhoades Rolls ( we used white texas rhoades rolls)

Thaw out rolls, take a marshmallow and wrap the roll around it so it is completely covered. Cook rolls according to directions on bag. Let cool and eat.

So what happens is the marshmallow melts during the baking process thus resulting in a hollow roll (empty tomb) It is pretty cool and lots of fun, let me know if you try it. I think they taste best warm but they are easier to cut when cooled.

Wednesday, April 1, 2009

French Breakfast Puffs


3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Tuesday, March 31, 2009

{ Rice Crispy Nest }

This is a must tradition in our house EVERY year! But not just for Easter through out the entire Spring!

Step 1: You make your Rice Crispy Treats as usual but place them in lightly greased muffin tins to form the nest. (we like to use the Chocolate Rice Crispies) Make sure to push the Rice Crispie/Marshmallow mixture down into the cups fairly good or they won't hold their shape.
Step 2: Color some coconut green with food dye in a Ziploc bag to make the grass. Sprinkle on top of the nests.
Step 3: Top with some Jelly Beans for the eggs.

Great recipe to do with the kids they'll love it!
ENJOY! Happy Easter everyone!!

Jenine's Jell-O Salad

This is not just an Easter Food, but is made for every holiday or family gather that Jeremy's family has, yummy and fun!

  • 3 packages of small Raspberry Jell-o (or 1 large and 1 small)
  • 3 cups boiling water

Mix those together pour into a 9x13 glass dish let it set up for about 10-15 minutes and then add: (and you can do these in either order depending on personal preference)

  • 1-1 1/2 cups mini marshmallows
  • 3-4 large bananas sliced (or really however many or few you want)

Let that set completely. Then make topping

Topping:

  • 2 Tbsp Butter

Melt butter in small saucepan and then add:

  • 1 cup sugar
  • 4 Tbsp flour
  • 1 cup pineapple juice
  • 1 beaten egg

Cook until thick. Let this cool completely and then fold in

  • 1 cup whipped cream

Add topping to cooled Jell-O and ENJOY!!!

Monday, March 30, 2009

Frozen Lemon Dessert

1 3 oz lemon jello
3/4 C sugar
1 16 oz evaporated milk chilled
2 C Vanill wafers crushed...about one box

--Chill mixer, bowl, beaters and milk.
--Desolve jello and 1 1/2 C water. Let set until syrupy in refridgerator or freezer.
--Spread vanilla wafers in buttered pan.
--Once jello is syrupy and chilled-pour into bowl and whip adding sugar and milk while whipping.
--Beat on high until fluffy and stiff. Appr. 5 Minutes
--Spread over vanilla wafers.
--Freeze overnight or at least 4 hours.

My grandmother used to make this all the time! You can do it with a different flavor of jello too, we just like the lemon.

Elegant Easter E'clairs

1 cup water
1/2 cup butter
1 cup flour
4 eggs
1 recipe Cream Filling (see below)
1 recipe of your favorite chocolate frosting

In medium saucepan bring water and butter to boil; remove pan from heat. Immediately add flour all at once and stir vigorously with wooden spoon until mixture leave pan and forms a ball (about 1-2 minutes). Add eggs, one at a time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased cookie sheet, allowing room for expansion. Shape with a spatula into "egg" shape. Bake 400* for about 30 minutes or until puffed and golden brown. Remove and cool on wire rack while preparing filling.

To fill, but horizontally with sharp knife, removing lid. Scoop out andy soft dough. Fill shells generously with cream filling. Replace lids. Frost the lids with frosting of your choice. Decorate as you wish. Shells and filling can be made a day ahead and refridgerated. Fill the shells the day of serving. Makes 8-10.

Cream Filling:
1 (6 oz) package vanilla instant pudding
2 cups milk
1/2 pint whipping cream

Prepare pudding as directed on package but using 2 cups milk. Refridgerate for at least 30 minutes. Whip Cream. Gently blend pudding with whipped cream. Makes enough filling for 1 recipe e'clairs.

Saturday, March 28, 2009

Raisin Bran Bread

This recipe doesn't go along with the theme, but I tried it out the other day and I thought it was really yummy!

2 cups raisin bran cereal, divided
1 1/4 cups skim milk
1/4 cup margarine, divided
1 egg
3/4 cup sugar (I used honey)
2 cups flour (I used 1 cup white and 1 cup whole wheat)
1 TBSP Baking Powder
1/2 tsp cinnamon
1 TBSP sugar

Preheat oven to 350*. Mix 1 1/2 cups of the cereal, the milk and 2 Tbsp of the margarine. Let stand 1 minute. Add egg and the 3/4 cup sugar (or honey), mix well. Stir in the flour, baking powder, and cinnamon until well blended. Spread into a 9x5 loaf pan sprayed with cooking spray. Mix remaining 1/2 cup of cereal, remaining margarine, and 1 Tbsp sugar (I left the sugar out) until well blended; sprinkle over batter. Gently press cereal mixture into batter. Bake 50 minutes or until toothpick comes out clean.

Thursday, March 26, 2009

Whole Wheat Orange Spice Muffins

Here is the original website where this recipe is from. They are really good and healthy for you, Lucas also likes them a lot. I recommend that you read through her instructions before you bake them.

http://pinchmysalt.com/2008/01/25/whole-wheat-orange-spice-muffin-recipe/


Whole Wheat Orange Spice Muffins

2 1/2 cups whole wheat flour
1/2 cup flax seed meal (ground flax seeds) ( I didn't have this so I added 1/3 C. more flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon pumpkin pie spice
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 cup freshly squeezed orange juice
2 tablespoons fresh orange zest
1/3 cup neutral flavored oil such as canola, vegetable or grapeseed
3/4 cup lightly packed brown sugar
1 t. vanilla extract
3/4 cup chopped walnuts

1. Preheat oven to 375 degrees; grease 12 muffin cups or line with paper baking cups. Zest and juice 2 or 3 medium oranges, measure out juice and zest; set aside. Chop and measure walnuts; set aside.

2. In a large mixing bowl, combine flour, flax seed meal, baking powder, baking soda, salt, and pumpkin pie spice. Using a wire whisk, blend ingredients together very well. This is your dry mixture. Set it aside.

3. In a separate bowl, combine beaten eggs, buttermilk, orange juice and zest, oil, brown sugar, and vanilla. Whisk together well. This is your wet mixture.

4. Pour the wet mixture into the dry mixture and stir with a wooden spoon just until all the flour has been incorporated. Make sure to scrape up all the flour from the bottom of the bowl as you are mixing. Once you no longer see any pockets of flour remaining, gently fold in the walnuts.

5. Using a large spoon or an ice cream scoop, fill each muffin cup almost to the top. Divide any remaining batter between the cups so that they are somewhat equal. Put the muffins in a preheated 375 degree oven and bake for 20 minutes. Check to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done. If not, let the muffins bake an additional 2 minutes and check again. When muffins are done, let cool on a wire rack for five minutes then remove muffins from pan and let cool completely on the wire rack.

recipe notes: I suggest using King Arthur White Whole Wheat flour if you can find it. For best zesting results, use a microplane grater. I used two oranges to get the correct amount of juice and zest but you may use more or less depending on the type of oranges. If you don’t have pumpkin pie spice on hand, you can make your own: 1 t. cinnamon, 1/2 t. ground ginger, 1/4 t. ground nutmeg and 1/4 t. ground cloves. Mix it together then scoop out one heaping teaspoon to use in the recipe. Mandarins, tangerines, or other sweet citrus may be used in place of standard oranges. Melted butter may be used in place of oil if desired.

French Bread

This is my friend Kristen's recipe. This makes four loaves so if you want you can freeze half or just half the recipe if you don't need as much.

* 5 C. hot tap water
* 4 T. Yeast
* 8 T. Sugar of 1/2 C. honey
* 4 tsp. salt
* 1/4 C. oil
* 12 C. flour

1. Mix ingredients, make dough stiff and let raise
2. Roll out 1/2 of dough like a jelly roll.
3. Cut rolled out section in half to make two loaves.
- repeat with other half of the dough
4. Place on greased pan dusted with cornmeal.
5. Make diagonal slits in the top of the loaves about 2 1/2 in. apart
6. Brush loaves with cold water and sprinkle with sesame seeds (optional)
7. Bake @ 400* for 10 min, turn down oven to 350* and bake for 20 min more.
- To make crisp crust, half way through baking time, brush bread with cold water again.

Pizza Roll- Ups

* 1 loaf frozen french bread, Italian bread dough or all purpose dough ( I used the homemade french bread recipe I just put on here and it was sooooo good, I definitely recommend using that if you have the time)
* 1 package of pepperoni
* 1/4- 1/2 C. of spaghetti sauce
* 2 C. grated mozzarella cheese
( I didn't add these since I thought there would be enough spices but you are welcome to try it)
* 1 T. fresh parsley
* 1 tsp. Italian herb seasoning

1. Thaw dough if frozen and roll out into a rectangle about 1/4 inch thick.
2. Spread spaghetti sauce over dough
3. Put pepperoni, mozzarella cheese and seasonings on top.
4. Roll dough length wise like a jelly roll and cut into 1 inch sections
5. Cook on cookie sheets sprayed with nonstick spray
6. Bake for 20-25 min @ 400*
7. If freezing allow to cool and place in zip lock bags

CHIPS AHOY!® Banana Muffins

20 CHIPS AHOY! Cookies, coarsely crushed, divided
2 medium ripe bananas
1 egg
1/2 cup milk
3 Tbsp. oil
1-1/4 cups flour
1/3 cup firmly packed light brown sugar
1 Tbsp. Baking Powder

PREHEAT oven to 400°F. Remove 1/2 cup of the crushed cookies; set aside for the topping. Mash bananas with fork in large bowl. Add egg, milk and oil; mix well. Stir in combined flour, sugar and baking powder just until moistened. Stir in remaining crushed cookies.

SPOON evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle with reserved crushed cookies.

BAKE 20 min. or until toothpick inserted in centers come out clean. Serve warm or cooled.

Peach Muffins

  • 1 1/2 cups flour
  • 1 cup sugar
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/8 tsp ground cinnamon
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1 (15 oz) can sliced peaches, drained and chopped


DIRECTIONS
In a bowl, combine the dry ingredients. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in peaches.
Fill muffin cups two-thirds full. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Monday, March 23, 2009

This week: MUFFINS!

This is a recipe my mom used to make all of the time when I
was little, and now I make it for my kids and they LOVE it!
Cinnamon Muffins
In a bowl, stir together:
1 1/2 Cups Flour
1/2 Cup Sugar
1 1/2 tsp. Baking Powder
1/4 tsp. Nutmeg
1/8 tsp. Salt
In another bowl, mix:
1 beaten egg
1/2 cup milk
1/3 cup melted margarine or butter
Combine the two together and mix well. Pour into a muffin pan with paper liners and bake at 350* for 20-25 minutes. After they are out of the oven, immediately remove from the pan and dip the top of each muffin in melted margarine and then roll in a mixture of 1/2 tsp cinnamon and 1/4 cup sugar.