Delicious Dixie

Parmesan Chicken Bake

2012-01-29T19:01:00.000-08:00

I have tried a bunch of Chicken Parmesan recipes, but have not found one that I like because my the breading on my chicken always gets soggy and gross with the marinara sauce and cheese on top. So when I saw this recipe on pinterest I thought, 'Ingenious! Just don't bread your chicken and bake it instead with croutons on top!' The result was amazing! The croutons were crispy on top and softer on the bottom and it was delicious! And bonus, it was so easy to make.

Ingredients:

2 tbsp olive oil

2 cloves garlic

crushed hot red pepper flakes, to taste (I did not use very much)

6 boneless skinless chicken breasts (I used 12 chicken tenderloins and it worked great)

2 cups marinara sauce

1/4 cup chopped basil

8 oz. mozzarella, shredded

4 oz. Parmesan, grated

1 (5-oz) package garlic croutons

Put the olive oil, garlic and red pepper flakes in the bottom of a 9x13 pan. Layer chicken on the top. Pour the marinara sauce on top and spread around. Sprinkle with the basil. Layer half of the mozzerella cheese and parmesan cheese on top of the marinara. Layer the croutons on top of the cheese. Finish off with the rest of the mozzerella and parmesan cheese on the top. Cook uncovered at 350 degrees for 35 minutes (if you use larger chicken breasts, you may need to do a little bit longer.)

Here is the link to the original recipe, he has a video if you want to watch him make it. I followed it pretty much exactly. YUM YUM! http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html

Apricot Glazed Pork Chops

2012-01-13T16:53:00.000-08:00

I love food!
I especially love good food.
This one hit the spot with it's sweet sauce.

Here's what you'll need:
4 7-ounce boneless pork chops (I cut three of Costco's chops in half lengthwise and had plenty for our family)
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil (I used olive)
1/2 cup apricot nectar (I didn't have any so I put my jarred apricots (drained well) in a blender - I know, it's not the same thing, but it was perfect)
1/4 cup soy sauce
1 clove garlic, minced (I used two)
1/3 cup apricot preserves

Sprinkle both sides of pork with salt and pepper. Heat oil in a large skillet over med-high heat. Add pork to skillet. Cook until browned, about 4-5 minutes per side. Combine nectar, soy sauce, garlic and preserves in a small bowl; mix well. Pour over pork, reduce heat and simmer, covered, until pork is cooked, about 15-20 minutes. Serve hot over mashed potatoes or rice.

Note: There was so much yummy sauce left over, so I reduced it over high heat for 5-10 minutes to thicken it up a bit. It was delicious poured over our potatoes.

Cranberry Salsa

2011-12-18T11:01:00.000-08:00

1 bag fresh cranberries

1/2 medium red bell pepper

1/2 medium red onion

3 tablespoons jarred jalapenos

1 medium granny smith apple, cored
3 tablespoons cilantro

Place above ingredients in a food processor, blend until finely chopped. (I don't own a food processor, so I just used my chopper.) Place in a bowl and add the following:

3/4 cup sugar

2 teaspoons lime juice

1/3 cup apple juice

Stir it all up, cover and refrigerate for 24 hours before serving.

Once you try this it'll become a Christmas tradition.

It's even great on turkey enchiladas.

Chocolate with a hint of Caramel Cream Pie

2011-11-20T08:55:00.000-08:00

1 9 inch pie crust, baked according to the directions on the package
5 large marshmallows
4 (1.55 ounce) Hershey's Air Delights Candy Bars
2 (1.6 ounce) Caramelo's Candy Bars
1 cup heavy whipping cream
1/2 tsp vanilla
1 can aerosol whipped topping

1. In a microwavable bowl, combine marshmallows, chocolate bars and 1/3 cup cream. Microwave on high, stirring occasionally, until everything is melted and smooth.

2. In a medium bowl, whip remaining cream & vanilla until it is light and fluffy. Fold into chocolate mixture. Spread entire mixture into pie crust; cover and refrigerate for 3-4 hours, or overnight. Spray whip cream on top when serving. Its a little rich but so yummy!!!

Chicken Enchilada Soup

2011-11-04T16:26:00.000-07:00

Hooray for cold weather so we can enjoy delicious soups! And let me tell ya, this is one delicious soup! And it is so easy! I got this recipe from my good friend Launi over on her food blog - www.notafoodsnob.blogspot.com. I had leftovers of this soup for breakfast it is that good! (And I have wierd pregnancy cravings.)

2-3 chicken breasts (leftover rotisserie chicken works great!)
2 cups chicken broth
1 can red enchilada sauce (mild, medium or hot depending on how spicy you want it. I always use mild & it's perfect for us!)
1 tsp. chili powder
1 tsp. taco seasoning
1 small can diced green chilies
1 tbls. dried onion or 1/4 to 1/2 chopped onion
1 cup cheddar or jack cheese
1 cup sour cream
1 can corn, drained
1 can black beans, drained and rinsed
Tortilla chips or strips

-Cook chicken in medium saucepan & shred. Add broth, enchilada sauce, onions, chilies & spices. Let simmer for 10-15 minutes until the onion rehydrates. Stir in cheese & sour cream until melted & incorporated. Add corn & beans & warm through. Serve with tortilla chips or strips.

I usually like to eat this with tortilla chips & scoop up the soup like a spoon with them. But then I discovered these multi-colored tortilla strips at the store & they are divine on top! Perfect cold weather meal!

Pumpkin Coffee Cake

2011-10-18T20:37:00.000-07:00

I've been so excited for the cooler temperatures so that I can pull out all the pumpkin recipes I've been dying to try. This is one I've seen all over Pinterest. The original recipe comes from a cookbook called, Make Ahead Meals for Busy Moms. It is fantastic!

Serves 12ish

For the cake:
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pure pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Streusel topping:
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted
2/3 cup walnuts, chopped (I used pecans)

Preheat oven to 350. Spray two 8-inch round cake pans with cooking spray, set aside. In a large mixing bowl, beat the butter and sugar until well blended. Add the pumpkin and eggs, mix thoroughly. In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix until combined. Divide the batter between the two prepared pans.
Prepare the topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and your nut of choice. Sprinkle over your batter in both pans. Bake for 35-45 minutes or until toothpick inserted comes out clean. Let cool for 15 minutes or so before serving. Feel free to make a glaze for the top. It's not really necessary, but it sure does look prettier that way.

So good!

Chocolate Peanut Butter Cake

2011-09-30T08:28:00.000-07:00

A little slice of Heaven! The cake is super moist, frosting is perfectly creamy, and ganache is out of this world. A perfect cake to celebrate Hayden's eight birthday. HAPPY BIRTHDAY HAYD!Recipe from SmittenKitchen
It makes a 3 layer cake, but I made one layer special for Tyler with no peanut butter frosting.

For the cake:
2 cups flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla
2 eggs

Preheat oven to 350. Lightly grease the bottom and sides of three 8-inch round cake pans, set aside. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Add in the oil and sour cream and whisk well. Slowly whisk in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. You will have some strong arms.....
Divide batter into the three prepared pans and bake for 30-35 minutes or until toothpick inserted comes out clean. Let them cool completely. These cakes are super moist and soft. I froze them for 30 minutes or so before I frosted them.

Peanut Butter Frosting:
10 ounces cream cheese, at room temp.
1 stick of real butter, at room temp.
5 cups confectioners' sugar
2/3 cup creamy peanut butter

With an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, one cup at a time. Continue to beat on medium speed until light and fluffy, about 4 minutes. Add in the peanut butter and beat until thoroughly blended.

To frost the cake, place about 2/3 cup of frosting between each layer and then spread the remaining frosting on the top and sides. I did a really thin coat first, froze it for 10 minutes then did a second layer with the remaining frosting. Place it in the refrigerator while you make the ganache.

Chocolate Peanut Butter Ganache:
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream

Stir together the chocolate chips, peanut butter and syrup. Microwave the cream just until bubbly, about 1 1/2 minutes. Quickly pour it over the chocolate chips and immediately cover tightly with plastic wrap. Let sit for 5 minutes. Stir vigorously to combine. Pour over your chilled cake. Let drip over the sides of the cake. My drips turned out kinda ugly, so I ended up spreading it evenly around the cake. Refrigerate until ready to serve.

Royal Raspberry Cake

2011-09-24T15:08:00.000-07:00

Thanks to eat8020.com I came across this DELICIOUS Raspberry Cake recipe!

It's easy to make and SO YUMMY!!!

Serves 8-10

INGREDIENTS
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup sugar
1/3 cup butter, softened
1 egg
1 tsp pure vanilla extract
1 cup milk
3 cups fresh raspberries

GLAZE
1/2 cup powdered sugar
2 Tbsp milk
1/2 tsp pure vanilla extract

Preheat oven to 350 degrees. In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl add flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.

Spray a cheesecake pan (a round pan with removable sides- a 13x9" cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.

Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.

While cake is baking, whisk together GLAZE ingredients. When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!

Zucchini-Feta Pancakes Topped With Sour Cream

2011-09-19T10:17:00.000-07:00

You know, there are some foods that I just can't make when my husband is home. And seeing that these are called pancakes and yet are nothing like the traditional pancake, I knew there would be no way he'd be interested in eating them. So, Genevieve and I made them for lunch. Just the two of us. She made sure to let me know that we needed to save some for the boys, but half way through eating her first one, she stated that the boys didn't need any. She loved them and so did I. We halved the recipe and ate them all. Delicious!

Recipe from Williams-Sonoma's Cooking from the Farmer's Market

Here's what you'll need:

4 cups grated zucchini

salt and pepper

2/3 cup all-purpose flour

1 tsp. baking powder

1 cup crumbled feta cheese

4 large eggs, separated

1/2 cup thinly sliced green onions

2 Tablespoon chopped flat leaf parsley or 2 teaspoons dried parsley

1 Tablespoon chopped fresh mint (I omitted this)

olive oil for frying

Sour cream for serving

Put the zucchini in a strainer set over a bowl. Sprinkle with 2 tsp. salt and let stand for 15 minutes. Squeeze out any excess liquid. In a bowl, stir together the flour, baking powder, 1/4 tsp pepper and 1 tsp salt. In another bowl, stir together the zucchini, feta, egg yolks, green onions, parsley, and mint. Stir in the flour mixture. In a clean bowl, beat the egg whites to soft peaks. Fold into the zucchini mixture.

In a frying pan over medium heat, warm the olive oil. Drop 4 spoonfuls of batter into the pan and fry the pancakes until crisp, about 2 minutes per side. Keep warm while cooking remaining pancakes. Serve topped with sour cream. The melted feta really makes them delicious. Enjoy!

Remy's Ratatoulle

2011-08-03T13:49:00.000-07:00

Have you ever watched Disney's Ratatouilee and really wanted to eat the Ratatouille he makes in the end? Well I don't know if I am wierd or not but it just looks so good to me! So a while back when I got an eggplant in my Bountiful Basket, I tried it & I loved it!! I googled the recipe, found the one I liked the best, added a few of my own elements & went to town. So here is my modified version. (The original version is from www.smittenkitchen.com)

1/2 small onion, finely chopped

1 cup tomato puree

1 small eggplant

1 smallish yellow zucchini squash

1 smallish zucchini

1 longish red bell pepper

1/2 tsp. Thyme

1/2 tsp. Basil

2 garlic cloved, very thinly sliced or minced (I like mine minced)

2 tbls. olive oil, divided

1/2 tsp. Italian seasoning

Italian blend cheese

-Preheat oven to 375 degrees. Pour tomato puree into bottom of an oval baking dish. (I don't see why this wouldn't work with a square or rectangular dish if you don't have an oval one.) Stir in garlic, onion, one tbls. olive oil and seasonings. Salt and pepper to taste.

Slice all vegetables into thin slices and arrange concentrically on top of tomato mixture. (For really big pieces, most of the eggplant, I cut them in half so they would fit better.)

Drizzle remaining olve oil over vegetables and season with salt and pepper. Add a bit of cheese on top and a few sprinkles of thyme.

Cover dish with a piece of parchment paper cut to fit inside.

Bake approx. 30 to 35 minutes to where the veggies are cooked but not totally limp. The tomato sauce should be bubbling up around the veggies. I like to put a little more cheese on the top of mine after I serve it, because I LOVE cheese!!

I was going to be all fancy & make my own garlic bread, but got lazy & just threw some frozen stuff in the oven. We had this last night with some breaded chicken strips & it was so very yummy!!!

Peanut Candy Bar Treats

2011-06-25T12:50:00.000-07:00

One of my favorite candy bars are paydays. I love the sweet and salty combo. I think that's why I love these treats so much, they taste a lot like a payday.

I have always made them with peanuts and peanut butter chips, but I've also made a batch with cashews and butterscotch chips for Tyler who can't have peanuts. They were so good! I'm not sure I can pick a favorite. I guess you'll just have to try them both ways.

1 box of yellow cake mix
1/3 cup plus 1/4 cup melted butter or margarine, divided
1 egg
3 cups mini marshmallows
1 cup light corn syrup
1 1/2 cups peanut butter chips or butterscotch chips
3 teaspoons vanilla
3 cups rice crispy cereal
3 cups salted peanuts or salted cashews

Preheat oven to 350. Beat cake mix, 1/3 cup melted butter and egg in a medium bowl. Press mixture into an ungreased 9x12 glass baking dish. Bake until lightly browned, about 12 minutes. Sprinkle on your marshmallows and bake for another 10 minutes or until marshmallows are all puffy. Let cool.

Combine corn syrup, remaining butter and peanut butter chips in a large saucepan. Cook over medium heat, stirring frequently, until chips are melted, about 5 minutes. Stir in your vanilla. Add the cereal and peanuts, mix well. Spread over slightly cooled marshmallows. Cool completely before cutting into bars. Store in an airtight container.

Delicious!

Surprise Cookies

2011-06-21T09:18:00.000-07:00

Surprise Cookies

Ingredients

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies (I used store bought frosting)

Directions

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

(From marthastewart.com)

Broccoli Slaw Salad

2011-06-16T10:07:00.000-07:00

Yum.

If your looking for an easy, light salad for a summer get together, this is it! It is one of our favorites!

1 pkg. Broccoli slaw (found by the bagged salad in the produce section)

2 or 3 stalks of green onions, chopped

sunflower seeds

sliced almonds

2 pkgs. chicken flavored Ramen noodles (it has to be the chicken, I tried the beef flavored once & it was awful!)

crasins

Dressing

2 chicken seasoning packets from the Ramen noodles

1/3 cup vinegar

1/2 cup sugar

1/2 cup vegetable oil

*Smash the Ramen Noodles, them mix with the broccoli slaw. Sprinkle the green onions, sunflower seeds, almonds & crasins onto the Broccoli slaw & mix together. Now I know there are no exact measurements for those last three ingredients, it's because some people like their salad stuffed (me) while others would prefer the taste of the Broccoli slaw to be the main thing (my hubby). So add the ingredients slowly until you find your perfect combination. Set aside.

*In a separate bowl, mix the chicken seasoning, vinegar, sugar & oil together. Pour the dressing mixture slowly over the noodle mixture. BE CAREFUL not to dump the entire dressing mixture on all at once, I don't like my salad drenched so I add it slowly while mixing just until it's coated. Most of the time I don't use all of the dressing. Mix well & serve immediately.

DELIGHTFUL!!

Double-Decker Fudge

2011-06-10T17:09:00.000-07:00

Double-Decker Fudge

1 cup REESE'S® Peanut Butter Chips

1 cup Semi-Sweet Chocolate Chips or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate

2 1/4 cups sugar

1 jar (7 ounces) marshmallow creme

3/4 cup evaporated milk

1/4 cup (1/2 stick) butter or margarine

1 teaspoon vanilla extract

Line 8-inch square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir 1/2 of hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining 1/2 of hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool; refrigerate 1 1/2 hours or until firm. Remove from pan; place on cutting board. Peel off foil; cut into 1-inch squares. Store tightly covered in refrigerator.

Makes about 5 dozen pieces or about 2 pounds candy

Peanut Butter Fudge: Omit chocolate chips; place 1 2/3 cups (10-ounce package) Reese's® Peanut Butter Chips in large bowl. Cook fudge mixture as directed above; add to chips, stirring until chips are completely melted. Pour into prepared pan; cool to room temperature.

cherry brown butter bars

2011-06-09T14:06:00.000-07:00

It's cherry season!

We went to my Mom's house and picked baskets of cherries. When I came home I immediately hopped online to see what I could make with these delicious fellas. I found this recipe on SmittenKitchen and loved it so much that I made it twice. The second time I changed it up a bit. You see, I love cherries and almonds together. So I substituted half of the vanilla extract with almond extract and ground up some almonds to use in place of half the flour. So so so amazing! One more thing I changed the second time around, I thought it needed more cherries, so I covered the crust with them. It really just depends on you.

Here's what you'll need for the crust:

7 tablespoons unsalted butter, melted

1/3 cup sugar

1/4 teaspoon vanilla extract (or 1/8 vanilla and 1/8 almond)

1 cup plus 1 tablespoon flour (or 1/2 cup finely ground almonds and 1/2 cup + 1 tablespoon all-purpose flour)

pinch of salt

And for the filling you will need:

1/2 cup sugar

2 large eggs

pinch of salt

1/4 cup all-purpose flour

1 teaspoon vanilla (or 1/2 vanilla and 1/2 almond)

1/2 cup (1 stick) unsalted butter, diced

2-3 cups of sliced, pitted cherries

First you need to make the crust. Preheat the oven to 350. Line a 8x8 pan with foil, set aside. In a medium bowl mix together your melted butter, sugar and vanilla. Add the flour and salt and stir well. Press mixture into the bottom of your prepared pan. Bake for 17 minutes or until golden brown. Let cool a bit on a wire rack.

While your crust is baking you need to brown your butter. By the way, brown butter is sooooo good! It tastes a little nutty. I love it! So, to brown it you'll need to cook your butter in a small saucepan. A lighter colored one is best so you can see the color of the butter change. Cook it over medium heat stirring often and watching it closely. It'll take about 6 minutes to brown. Once brown, immediately pour it into a glass measuring cup to cool slightly.

Now you need to whisk your eggs, sugar and salt in a medium bowl to blend. Add flour and vanilla and whisk until smooth. Slowly whisk in your browned butter into your egg mixture. Whisk until smooth. It should look something like this....

Did you notice the cherries in the photo above? Not enough for me, I added another cup to that. Arrange your cherries on your slightly cooled crust. Carefully pour on your browned butter mixture over your cherries. Bake for about 35-40 minutes or until toothpick comes out clean. Cool your bars before removing from pan and cutting into squares. They should look something like this (but with more cherries)....
Check out that shortbread crust and speckles of browned butter. Heaven.

Whole Wheat Apple Muffins

2011-05-31T10:21:00.000-07:00

Breakfast, it's the best!

And it's even better with these....

They are so full of apples and cinnamon-y goodness.
recipe from smittenkitchen.com

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temp.
1/2 cup granulated sugar
3/4 cup packed brown sugar, divided
1 egg
1 cup buttermilk or plain yogurt
3 apples, peeled, cored, and chopped small

Preheat oven to 450. Grease 18 muffin cups and set aside. Mix together flours, baking powder, baking soda, salt and cinnamon and set aside. In a mixing bowl, cream the butter. Add sugar and 1/4 cup of the brown sugar. Beat until fluffy scraping down the sides of the bowl as needed. Add the egg and mix well. Mix in the buttermilk gently so it doesn't start to curdle. Stir in your dry ingredients and fold in your apples.
Pour it all into your muffin cups. Sprinkle on the remaining 1/2 cup brown sugar. Bake at 450 for 10 minutes, turn down the heat to 400 and bake for another 5-8 minutes or until toothpick comes out clean. Cool them a little before serving, those apples get super hot!

Pumpkin Roll

2011-05-23T21:44:00.000-07:00

This recipe comes from my Grandma Lucy's cookbook. She put this cookbook together for her kids years ago with all of her recipes from over the years (she was the best cook/chef/baker I have ever known). That's what my grandma did, worked as a cook/chef & also owned her own bakery. My mom made all of her kids a copy & it is one of my most treasured possessions. I remember Grandma Lucy making these pumpkin rolls when I was little & it was my first time trying it. It turned out perfect! Just like I remembered! (Sorry for the trip down memory lane!)

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp. lemon juice

3/4 cup all purpose flour

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. ginger

1/2 tsp. salt

Beat eggs for 5 minutes, gradually beat in sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, nutmeg, ginger and salt together. Fold into pumpkin mixture. Spread onto a greased and floured cookie sheet. (I sprayed mine with the non-stick spray that has flour in it & it worked great). Bake in preheated 375 degree oven for 15 minutes. Do not overcook!

This is what mine looked like after I pulled it out of the oven.

Filling:

2 cups powdered sugar

8 oz. cream cheese

1/4 cup butter softened

1 tsp vanilla extract

Beat filling ingredients together (I did this while my pumpkin roll was in the oven).

DELICIOUS!

Sprinkle a dish towel with some powdered sugar. When cake is removed from oven, turn it out onto the towel and sprinkle with more of the powdered sugar. (Make sure you sprinkle the towel well so that your roll doesn't stick.) Roll in towel and cool in freezer for 10 to 15 minutes.

Unroll cake and spread with filling. Re-roll and wrap in wax paper. (If your roll does stick to the towel, let it sit for a minute & warm to room temperature. Then add a little flour to the roll before putting it in the wax paper.) Store in refrigerator. Serves 8-10.

You just cut thick slices off of the roll. It is so delicious! Even my husband who is not a fan of cream cheese frosting loved it! YUMMY!

Snickers Bars

2011-05-20T14:43:00.000-07:00

It looks like a stuffed brownie and tastes like a really amazing stuffed brownie. That's what confuses me. How is it that when you take a chocolate cake mix and add butter and sweetened condensed milk does it somehow transform into a brownie and no longer a cake? But it is still a cake that tastes like a brownie. Have I confused you yet?

My Wayne loves snicker bars! So when I came across this recipe I immediately thought of him. Of course, they don't really taste like a snickers bar. They just have the same goodies inside. You know, like the caramel and peanuts and chocolate..... Heaven!

1 box chocolate cake mix

3/4 cup melted butter

1 can sweetened condensed milk

1 (14 oz) package of caramels found in the candy isle

1 cup peanuts

1 cup milk chocolate chips

Mix the chocolate cake mix with melted butter and 1/3 cup of the sweetened condensed milk. It will be super thick. Spread 2/3's of this mixture into the bottom of an ungreased 9x13 pan. Bake at 350 for 7 minutes.

Meanwhile, unwrap the caramels and put in a microwave safe bowl. Add 1/3 cup of the sweetened condensed milk and microwave for 1 minute. Stir. Microwave for 45 seconds. Stir. Microwave for 30 second or so until the caramel mixture is super smooth.

Sprinkle the chocolate chips on the hot cooked cake mixture as soon as it comes out of the oven. Pour on the caramel sauce as evenly as you can. Next comes the peanuts. Make it pretty. The last layer, drop on the remaining cake mixture. Oh wait! Remember how we only used 2/3 cup of the sweetened condensed milk? Well, I'm not a fan of wasting. So I tossed the rest of the can into the remaining cake mix mixture. It made it a little thinner for the top layer. Then I made sure to lick that can clean as well as the spoon. I LOVE SWEETENED CONDENSED MILK!

Okay, now bake it for another 16-18 minutes.

MAKE SURE YOU LET IT COOL BEFORE CUTTING! The caramel needs time to harden a little. So just be patient and drool over it for about 2 hours.

Enjoy your brownie-like-deliciousness!

Pastel Easter Candies

2011-04-27T11:45:00.000-07:00

1/4 cup granulated sugar
Food coloring of choice
1/4 cup butter, softened
4 ounces regular cream cheese, softened
1 teaspoon flavor extract of choice*
4 cups powdered sugar (1 pound)
2 1/2 cups shredded sweetened coconut (7 ounces)

Place 1-2 Tbsp granulated sugar in a small bowl, add a small drop of food color and stir to thoroughly mix and color the sugar. If color is too dark, add additional sugar. If color is too light, add more food coloring. *For fun, create a variety of colored sugars to match the extract flavoring used (yellow for lemon, orange for orange flavor, etc) Can also use Almond extract.

Soften butter and cream cheese, add flavor extract of choice* and powdered sugar; stir to blend. Add coconut and mix well (using clean hands or cookie dough attachment on a stand mixer).

Roll candy into small egg shapes then roll in colored sugar; place candy on a cookie sheet to set up. This is fun for the kids to help make! I will add a picture very soon!

Sugar Cookies

2011-04-15T13:48:00.000-07:00

You know how some sugar cookies need frosting because they taste pretty much like flour? Well, these cookies stand alone. No frosting needed at all.

They are perfect!

This recipe came from my Great Grandma Genevieve Gilder that my little Genevieve was named after.

1 cup vegetable oil

1 cup butter, at room temperature

1 cup granulated sugar

1 cup powdered sugar

2 teaspoons vanilla

1 teaspoon cream of tartar

1 teaspoon baking soda

2 eggs

4 1/2 cups flour

With a mixer beat oil, butter, sugars, vanilla, cream of tartar, baking soda, and eggs until fluffy. Add flour. Refrigerate for at least an hour. Form dough into 1-inch balls, roll in sugar and place on ungreased cookie sheet. Press balls down slightly with a glass cup dipped in sugar. Bake at 350 for 8 minutes or so. The tops will not brown at all, but my bottoms did when I left them in too long, so watch them carefully. Cool on a flat surface.

And then I got creative...

This black raspberry ice cream from Dreyers is amazingly refreshing!

You know what else would be cuter? If I added a little sprinkles on the chocolate before it hardened. Or better yet, just use colored chocolate like yellow or pink or light blue. How Easter-ish would that look?!

Have fun. Get creative.

Triple Chocolate Oreo Bars

2011-04-13T15:12:00.001-07:00

I found this on the blog: cookies and cups, this is a great blog for dessert/treat ideas!!! I made this at bunko for our dessert and it is super yummy!!!

1 16.6 oz pkg of Oreo cookies

1 stick (1/2 cup) butter, melted
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup mini chocolate chips
1 cup white chocolate chips, melted

Preheat the oven to 325°

Line a 9 x 13 pan with foil (shiny side down) and spray with non-stick spray.
Set aside 8 Oreo cookies.

Crush the remaining Oreos with either your food processor or in a ziplock bag with a rolling pin. (I did the ziplock method)

When the Oreos are crushed transfer them into a medium bowl and add your salt and melted butter, stirring to combine.
Press your Oreo mixture into your prepared pan.
Chop your remaining 8 Oreos into coarse pieces and set aside.

In a double boiler (a bowl fitted over a pan of boiling water) add your sweetened condensed milk, the semi-sweet chips, the milk chips and the vanilla. Stir until all melty.

(OR you could do this in the microwave, stirring every 30 seconds until melted, I did it this way!)
Remove from heat

Pour your melted chocolate mixture over the Oreo crust.
Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling.

Press down gently into the chocolate topping.

Bake for 20-22 minutes in preheated oven.

Cool pan on a wire rack for approx 1 hour.

Melt the white chocolate chips.

Drizzle the white chocolate over the top of the bars.
Chill in refrigerator until completely cooled, an hour or two.

Make sure they are completely cooled, otherwise they are a bit mushy...still delicious, but hard to cut.

When ready to serve, using the foil remove from the pan and cut into squares.
Enjoy the rich chocolatey taste!!! mmmmmmmm!

Grapefruit Cake

2011-04-06T20:29:00.000-07:00

I cringed as soon as I saw my Bountiful Basket a few weeks ago. Two grapefruits? Really? Who really likes grapefruit anyway? I can't imagine any reason to eat one....until now.

This cake reminds me of a cake my mom makes for my brother, Brian. She uses orange juice in it then pokes the top after it's baked to pour on this amazing citrus glaze. Oh man...delicious!

The best part about this cake? It tastes nothing like a grapefruit. It just tastes citrus-y. It's quite refreshing.

Cake:

2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 2/3 cups sugar

2 eggs

1 cup milk, not skim - you need that fat in there!

3/4 cup vegetable oil

1 tablespoon grapefruit zest

1 teaspoon vanilla

Grapefruit Syrup - Oh yum!:

1 cup strained fresh grapefruit juice

2/3 cup sugar

Grapefruit Icing:

3/4 cup powdered sugar

1 tablespoon or so fresh grapefruit juice

Preheat oven to 350. Spray a 10x4 inch loaf pan with cooking spray.

Combine the flour, baking powder, and salt in a small bowl; set aside.

In a mixing bowl, combine sugar and eggs with an electric mixer. Mix for about 3 minutes. Be patient....you won't regret it! Add the milk, oil, zest and vanilla. Mix well. Slowly add in the dry ingredients. Pour it all into your prepped pan. Bake for an hour and ten minutes or until toothpick comes out clean.

While it's baking make the syrup. Combine the juice and sugar in a small saucepan. Cook over medium-high heat until all the sugar has dissolved. Let cool a little.

As soon as the cake comes out of the oven take a skewer and poke lots of holes about an inch deep into the top of the cake. Pour on your syrup.

Now, you have got to let it cool before removing or slicing ! or else you will have a cake that looks a lot like this....

Not pretty at all, but oh my goodness, it tastes amazing!

One last thing, make your icing. Just stir together your powdered sugar and juice. Add more juice if needed and pour it all over the top. My mouth is salivating.

So, now I will no longer make a face when I spot those huge grapefruits in my basket. I'll actually smile because they'll give me an excuse to make this cake again.

Peanut Butter Truffle Brownies

2011-03-22T16:44:00.001-07:00

These should be made with a warning, because they are fattening, unhealthy, so rich & soooo delicious! A lady in our ward brought us a plate of them & I had to get the recipe! Hers were so much prettier than mine (all of her layers were smooth & even), but I guess that comes with practice!

Brownie Base

1 box Betty Crocker Original Supreme brownie mix (this is the kind I used, but I think any boxed chewy brownie mix would work just fine).

water, vegetable oil and eggs called for on brownie mix

Filling

1/2 cup butter (yes it says a half cup of butter just for the filling)

1/2 cup creammy peanut butter

2 cups powdered sugar

2 teaspoons milk

Topping

1/4 cup semisweet chocolate chips (I used milk chocolate chips because we are not semisweet at our house. Whatever floats your boat!)

1/4 cup butter (why yes that does say another one-fourth a cup butter just for the topping! Go big or go home!)

Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (I lined my pan with aluminum foil & sprayed the bottom of it. It made it easier at the end to cut the brownies because I just lifted them right out of the pan and I didn't have to wash the pan!)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. (Or just follow the directions on the back of the box which pretty much said the same thing.) Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave chocolate chips and butter uncovered on high for 30 to 45 seconds; stir until smooth. Spread over filling. Refrigerate about 30 minutes or until set. Cut into small squares. The original recipe says to cover & store in refrigerator, but I like mine softer so I take a couple out of the fridge to warm up before I devour them.

I can only have one of them at a time (with a big glass of milk) because they are so sweet. This is definitely a treat to be shared with your neighbors!

Fiesta Chicken

2011-03-06T20:55:00.001-08:00

I got this recipe off of a Reynolds Oven Bag Cooking Guide insert. It is one of our family's favorites!

1 Reynolds Oven Bag - Large Size

2 tablespoons flour

1 can (10 oz.) diced tomatoes with green chilies

2 tsp. chopped canned or fresh jalapeno pepper (optional)

6 chicken pieces

Seasoned salt

1 can (15 oz.) black beans, rinsed and drained

1 medium yellow or red bell pepper, cut in large chunks

Hot cooked rice

Preheat oven to 350 degrees. Shake flour in Oven Bag. Place bag in 13x9x2-inch baking pan with opening towards west side of pan. (Oddly specific, right?)

Add tomatoes and jalapeno, if desired, to oven bag; squeeze bag to blend in flour. Sprinkle chicken with seasoned salt; add to bag in an even layer. Arrange beans and yellow or red pepper around chicken.

Close oven bag with nylon tie. Cut six 1/2-inch slits in top of bag; tuck ends of bag in pan.

Bake 45 to 50 minutes until meat thermometer reaches 180 degrees. Serve over hot rice if desired.

The picture on the oven bag insert showed that they used bone in chicken legs and thighs. I always just use chicken breast tenderloins. Then I cut the cooking time to 35-40 minutes. When we don't have jalapenos, I just sprinkle a little bit of chili powder in to give it a little bit of heat. I also prefer red pepper over yellow pepper, but both are good. This recipe is definitely a keeper!

chocolate macadamia-nut tart

2011-03-04T11:43:00.000-08:00

Martha Stewart is amazing and so are her recipes. Someday I want to be just like her.....well, sort of.

My Tyler had a birthday this week and he decided that a birthday cake was too boring for his ten year old self. So, I brought down some of my favorite recipe books and this is what he picked. It's from a cookbook that my brothers bought me when I was like 15. I have always been fascinated by her food. This tart did not disappoint us. However, we did wish we had some vanilla ice cream to go with it. Next time.
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First you have to make a Pate Sucree - which is a Martha word for pie crust.

ingredients:

1 1/4 cups all-purpose flour

1 1/2 tablespoons sugar

1/2 cup unsalted butter, chilled and cut into small pieces

1 large egg yolk

In a bowl, combine flour and sugar. Cut butter in with a pastry cutter until mixture resembles coarse meal.

In a small bowl, lightly beat egg yolk with 1/4 cup ice water. Add to butter/flour mixture and stir it up. To test, squeeze a small amount of dough together. If it is crumbly, add more ice water, 1 tablespoon at a time.

Make the dough into a ball. Flatten dough into a disk and wrap with plastic wrap. Refrigerate for at least an hour.

Now lets make the filling.

ingredients:

2 large eggs

1 cup sugar

1/2 tablespoon vanilla

1/2 cup flour

1/4 teaspoon salt

3/4 cup unsalted butter, melted and cooled

6 ounces semi-sweet chocolate, chopped

2 1/2 cups (10 1/2 ounces) unsalted whole macadamia nuts

On a lightly floured surface, roll the dough into a 14-inch circle. Fit dough into an 11-inch tart pan with removable bottom. Trim dough evenly along edge of pan; use the remaining trimmings to patch any thin spots. Chill for 30 minutes.

Preheat oven to 400 degrees. In a large bowl, whisk together eggs, sugar, and vanilla. Add flour and salt, then the butter. Stir in the chocolate. Pour into the chilled tart shell.

Make sure you lick the spoon when done....it taste so much like cookies and cream ice cream!

Cover the top with nuts, pressing them halfway into the filling.

Bake for 10 minutes. Reduce temperature to 350 degrees; continue baking until crust and nuts brown, about 30-35 minutes. Transfer to a wire rack to cool. Serve at room temperature. This recipe is better baked several hours in advance.

Happy birthday Tyler!

Grilled Cheese with Apples

2011-02-26T12:28:00.000-08:00

This is more of an idea than a recipe.....

I was making our favorite grilled cheese with apples sandwich for lunch today and got to wondering, does anybody else love these? It crossed my mind that maybe you all have never even heard of such a thing. So, I thought I would share. You should really try it!

Make sure to slice your unpeeled apples super thin and place cheese on both sides of them. The sweet juiciness of the apples and the buttery bread and salty cheese.

DELICIOUS!

Chocolate Peanut Butter Cheesecake

2011-02-20T14:00:00.001-08:00

Did you all watch Studio 5 a week or so ago? They made this cheesecake and I just had to try it! I'm so glad I did. It's amazing and very rich. You should definitely serve it in small slices.
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1 1/2 cups crushed Oreo cookies
4 (8oz) pkgs cream cheese, at room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla
2 cups (12 ounces) chocolate chips, semi-sweet or milk chocolate, divided
1/2 cup creamy peanut butter (I thought that couldn't possibly be enough so I made it 2/3 cup, delicious!)
2/3 cup heavy whipping cream
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Preheat oven to 350.
Press Oreo's into the bottom of a 10-inch spring-form pan. Bake for 7 minutes. Cool on wire rack while preparing cake.
Reduce oven to 300 degrees.
Beat cream cheese, sugar, and vanilla until smooth, scraping down sides of the bowl as needed. Add eggs one at a time beating well after each addition. Divide batter equally between two bowls.
Melt 1 cup chocolate chips; stir into 1/2 of the cheesecake batter and pour batter into prepared crust. Microwave peanut butter until soft, about 45-60 seconds, and add to remaining batter and pour/spread on top of your chocolate layer.
Bake for 60-65 minutes or until center is almost set.
Cool on wire rack for an hour or so. Carefully run a knife around the sides of the pan and remove from pan. Place remaining chocolate chips in a bowl; bring cream to a boil in the microwave and pour over chocolate chips. Cover with plastic wrap and set aside for 5 minutes. Stir chips until completely smooth. Let sit to thicken a little then pour over cake. Use the back of a spoon to help it drip over the edges. Refrigerate overnight.
Delicious!!!

Strawberry Cheesecake Ice Cream

2011-02-16T15:58:00.000-08:00

Well here is my first post! I hope it doesn't disappoint! My husband and I have been trying to do the whole diet thing, but I am a sugarholic & can't live without it! So when I found this low-fat, low calorie recipe, I had to try it!

3 cups sliced fresh strawberries

6 ounces reduced-fat cream cheese

2 cans (12 oz. each) fat-free evaporated milk

1 can (14 oz.) fat-free sweetended condensed milk

1 teaspoon vanilla extract

1 cup reduced-fat whipped topping

1. Place the strawberries in a blender or food processor; cover and process until smooth. In a large mixing bowl, beat cream cheese until smooth. Add evaporated milk and condensed milk, vanilla and pureed strawberries; mix well. Fold in whipped topping.

2. The original recipe says to fill your ice cream maker two thirds full & refrigerate remaining mixture until ready to freeze. But all of my mixture fit in my maker with a lot of room to spare so I just did it all at once. Freeze according to your ice cream maker's directions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2-4 hours before serving.

I did not use fat-free sweetened condensed milk because I couldn't find any (does it really exist?). So my version has a few more calories than the original which was 234 calories for 3/4 cup. I poured my ice cream into a large tupperware container & freezed it in my freezer. I tried it before I stuck it in the freezer, it tasted like a really thick smoothie. It was really yummy, but it was even better frozen! It reminded me a little bit of frozen yogurt. My boys gobbled it up & begged for more. I didn't even feel guilty giving them an extra scoop, and I didn't feel too guilty taking one myself!

Pulled Pork Sandwiches

2011-02-07T00:39:00.000-08:00

2-3 lb pork roast (thawed)
Small bottle of BBQ Sauce (Sweet Baby Ray's or KC Masterpiece Original)
1/4-1/2 cup honey
1/4-1/2 cup brown sugar
2 Tbsp water
Slices of smoked provolone cheese
French bread or french rolls (tougher bread doesnt get soggy as fast)

Put the water in a crock pot. Put thawed roast in the crock pot. Pour BBQ Sauce all over the roast. Pour honey on the roast. Sprinkle brown sugar on the roast. Cook on low for 4 hours. Turn the roast over. Spoon some of the sauce on top. You can put some more honey and brown sugar on top if you want (I do). Cook on low for 4 more hours. Shred pork when done. Put on bread or a roll with 1-2 slices of cheese on the meat, it melts a little and is so yummy!!! This is just as good as or better than Cafe Rio's sweet pork!!!

Homemade Thin Mint Cookies

2011-02-04T14:55:00.000-08:00

I just made these for our Girls Night tonight.

I can't wait to share them!!!

They're perfectly crisp in the middle just like the

REAL THING!

Original recipe taken from Bakingbites.com

However, I did change it up a bit.

makes about 4 dozen

Ingredients:

2 1/4 cups flour

1/4 cup cornstarch

6 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

1 cup sugar

1/2 cup butter, at room temperature

1/3 cup milk

1/2 teaspoon vanilla extract

1 teaspoon peppermint extract

1/2 a block of chocolate almond bark

In a medium bowl, whisk together the flour, cornstarch, cocoa and salt. Set aside.

In a mixing bowl, cream butter and sugar. Add milk and extracts. Mixture will look curdled. Slowly add in the flour mixture until fully incorporated.

Shape dough into two logs about 2 inches in diameter, wrap in plastic wrap and freeze for 1-2 hours, until dough is firm.

Preheat oven to 375. Slice dough into 1/4 inch slices or less and place on a parchment lined baking sheet. You can place them pretty close together because they don't spread while baking.

Bake for 13 minutes. Cool completely on a wire rack before dipping in chocolate.

Chop up your almond bark and place it in a mug. Heat in the microwave for 60 seconds, stir and continue cooking for another 30 seconds. Stir it up again. Dip your cookies into the chocolate and use a fork to remove. Let excess chocolate drip off. Place on foil or parchment paper to cool and harden.

Personally, I love to eat my thin mints frozen.

They are delicious!

Spiced Coffee Cake

2011-01-09T15:27:00.000-08:00

I'm not sure where you draw the line between breakfast and dessert, but this is worth making for both.

Adapted from Better Homes and Garden
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2 1/2 cups flour

1 1/2 cups packed brown sugar

1/2 teaspoon salt

2/3 cup butter, margarine, or shortening

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 eggs

1 1/3 cups buttermilk (or substitute sour milk)

1/2 cup chopped nuts (I used pecans)

Grease bottom and sides of a 13x9-inch baking pan.

In a large bowl combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup. Stir in baking powder, baking soda, cinnamon and nutmeg into remaining crumb mixture. Add eggs and buttermilk. Pour into prepared pan. Combine reserved crumb mixture and nuts; sprinkle over batter.

Bake at 350 degrees for 35 minutes or until toothpick comes out clean. Serve warm.

Upside-Down Apple Pie

2011-01-02T22:47:00.000-08:00

Let me preface this by saying: This is the best apple pie recipe - my new favorite! Basically, you make a praline layer on the bottom of the pie plate, lay out pie crust on top, add apples, top with pie crust. Then after baking, flip it over onto a serving dish and let all that caramelly goodness run onto and seep into the pie! MMMMmmm! As we speak, I am eating a piece leftover from yesterday and I think it might even be better today than it was yesterday! Next time you buy a bag of apples that sit in the refrigerator not getting eaten... peel em, chop em, and make this delicious apple pie!

Excuse the messy pictures... but my kids (and my husband) kept sneaking their forks (and fingers) into the pie to get one more bite. It was sure tasty!

Ingredients:

Double Pie Crusts (I cheated and bought)

6 tablespoons butter, melted, divided

1/2 cup packed brown sugar

1/2 cup chopped pecans

1 cup sugar

1/3 cup all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 cups thinly sliced peeled tart apple (about 1/8 inch thick)

Directions

Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.

In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently.

Roll out one pie crust and place pastry over nut mixture, pressing firmly against mixture and sides of plate. Fill with apple mixture.

Roll out remaining pastry to fit top of pie; place over filling. Trim pie crusts to 1/4 in. beyond plate edge. Seal and flute edges. Cut four 1-in. slits in top pastry.

Bake at 375° for 50 minutes or until apples are tender and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil.

Lifesaver Candy Canes

2010-12-19T20:38:00.000-08:00

A great project for kids

How to Make

1. Preheat oven to 325°F.

2. Arrange the eight lifesavers into the shape of a candy cane, alternating between the two colors.

3. Bake for 3 to 6 minutes, until candies are melted.

4. Remove from oven.

5. (if desired) Make a hole in the "top most" candy by pressing the drinking straw piece into the ornament, leaving it there until the candy has cooled.

6. After the candy is completely cool, gently remove the straw and thread the ribbon or yarn through the hole to hang the ornament.

Puff Paint

2010-12-19T20:15:00.000-08:00

Kids activity...

This is really cool and super quick/easy. Combine the following in a little bowl:

1 tablespoon **self-raising flour
a few little drops of food coloring
1 tablespoon salt

Then add some water to make a nice smooth paste.
Paint away (if you don't have enough paint brushes use cotton buds - they work really well).
Microwave the design on high for 10 - 30 seconds until the paint puffs and it's all nice and dry. We did ours for 15 seconds.

**Making your own 'self-raising' flour:

Using a dry measure, measure the desired amount of flour into a separate container.
For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Mix to combine.

Peanut Butter Pie

2010-12-19T18:33:00.000-08:00

This recipe is a family favorite & if you like peanut butter you'll love this pie. It isn't to rich but it's is like & sweet but in a peanut better way. I believe this is the kind of food they serve in heaven, it’s that good.

½ cup crunchy peanut butter

1 ½ cup powdered sugar

8 oz. cream cheese

8 oz. cool whip

Graham Cracker crust

Blend Peanut butter, powdered sugar & cream cheese together.

Add cool whip & mix ingredients together. (Careful not to over due it, to much mixing of the cool whip will make it flat.)

Pour into graham cracker crust. Total time on this pie is about 5 minutes, it's so simple.

Chill in fridge for 30 minutes before serving.

I haven’t tried this yet but I think an Oreo crust would put this over the top, which could prove to be dangerous.

Chili (with cocoa)

2010-12-17T10:45:00.000-08:00

My kids call this chocolate chili but it doesn't taste like chocolate at all but it is delicious!
If you have never added cocoa to your chili then you should, it will change your life in a way chili never has.

1 large onion, chopped (1 cup)

2 cloves garlic, crushed

1 tablespoon chili powder

1/2 teaspoon ground cumin

1 teaspoon dried oregano leaves

1 1/2 teaspoons of cocoa

1 can (16 ounces) whole tomatoes, undrained

2 cans (15-16 ounces) kidney beans

2 cans (15-16 ounces) red beans

Combine all ingredients and simmer for one hour.

This chili is delicious by it’s self but one of my favorite meals is to add chips, cheese, tomatoes & spinach over the top of the chili.Think taco salad but not really.

Cranberry Pie

2010-12-09T12:03:00.000-08:00

This pie is unbelievably good! The recipe came from Suzanne Reynolds who claims that she doesn't cook, however, THIS is something she CAN make. So, with that said....it's so easy even Suzanne can make it.

Love ya, Suzanne!

This recipe makes 2 delicious pies.

Topping:

1 pkg. (3 oz.) raspberry jell-o

1/3 cup sugar

1 1/4 cup cranberry juice

1 can (8 oz.) cranberry sauce (jellied)

In a bowl combine jell-o with sugar and set aside. In a saucepan (or in the microwave) boil the cranberry juice. Pour over jell-o mixture, stir to dissolve. Whisk in cranberry sauce until cranberries are nearly dissolved. Chill to thicken (about an hour or so.)

Filling:

6 oz. cream cheese, softened

1/2 cup sugar

2 teaspoons vanilla

1 cup cool whip, thawed

2 Graham cracker pie crusts

Beat cream cheese, sugar, and vanilla then fold in cool whip. Spread into pie crusts. Beat jell-o until foamy, pour over filling and chill overnight.

Almost Snow Cream

2010-11-21T13:46:00.000-08:00

Such a simple recipe

for an amazing drink that's not overly sweet.

Recipe from Southern Living Kids Cookbook

4 cups milk

1/3 cup sugar

1/8 teaspoon salt

2 teaspoons vanilla extract

Combine all ingredients in a 1-quart microwave-safe bowl, stirring gently until sugar dissolves. Microwave for 5 minutes on high or until hot, stirring once. Pour into mugs and top with marshmallows or whipped cream. Makes 4 servings.

Pork Potato Dinner

2010-11-11T09:49:00.000-08:00

Ok. Sorry for no pictures... But they ate it up before I could snap. I mean, seriously, how many times do you have NO leftovers on a crockpot meal?!?! Usually, we have tons of leftovers. Not last night. I LOVE crockpot cooking and this recipe made the family happy!

Pork-Potato Dinner

Pork Tenderloin
Potatoes
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted (or whatever you have on hand - I used cream of chicken)
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Season tenderlon and put in crockpot. Cut potatoes in halves and put in crockpot. Combine cream soup, milk, sour cream and seasonings. Pour on top of tenderloin and potatoes. Cool for about 5 hours on low and viola!

Enjoy!

Pumpkin Chocolate Chip Cookies!

2010-10-29T16:08:00.000-07:00

Okay, I bet a lot of people already know about these cookies, but they are SO easy to make and SO yummy. I got this from Shanell who got it from Weight Watchers.

1 Spice Cake mix

1 15 oz can pumpkin

1 C chocolate chips

Preheat oven to 375*. Mix ingredients together and drop by teaspoonfulls onto ungreased cookie sheet. Bake 8-10 minutes. WAH-LA!

2010-10-25T19:49:00.000-07:00

Southwestern Turkey Soup

This is probably my all-time favorite soup. I found the recipe a year or two ago in a Taste of Home magazine. The picture doesn't do it justice--yeah, I'm not a photographer. I'll give you the original recipe and also write the alterations I make. It's really versatile, so you can do whatever you want with it.

1 medium onion, chopped
1 T. olive oil
1 can (14 1/2 oz) chicken broth (I use water and chicken bouillion)
2-3 T. diced jalapeno pepper (I omit this since I have small kids and I don't do spicy very well)
3 tsp. ground cumin (LOVE this spice!)
1 1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. cayenne pepper (I just do a dash or two)
3 cups cubed cooked turkey
1 can (15 oz.) black beans, rinsed and drained (I also add an extra can of beans, usually pinto or kidney)
1 can (10 oz.) diced tomatoes and green chilies, undrained (I just use a can of diced tomatoes and a can of chilies and tonight I chopped up a fresh tomato and threw it in)
1 1/2 cups frozen corn

Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional--it's good with or without this stuff

*I also add about half a bell pepper and some garlic and fry it up with the onion*

In a large saucepan, saute onion (and peppers and garlic, if desired) in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. I have to add a bit of extra water since I put extra beans in. Just make sure you add a little extra salt, too.

Bring to a boil. Reduce heat and simmer for 20-30 minutes or until heated through. Garnish with sour cream, tortilla chips, cheese and olives if desired. Yield: 7 servings. Enjoy!

Butternut Squash Soup with Ravioli

2010-10-16T08:40:00.000-07:00

I've had this recipe bookmarked for awhile now. It was super easy and yummy. The soup itself is pretty sweet with a little kick from the cayenne. The cheese ravioli totally balances out the sweetness perfectly. I loved it!
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2 lbs butternut squash

2 14-ounce cans vegetable broth (I used chicken broth)

1/8 teaspoon Cayenne pepper

1 tablespoon butter or margarine

1 24-ounce package of cheese-filled ravioli

1 tablespoon molasses

Peel squash. Cut it lengthwise and remove seeds. Cut squash into 1-inch pieces.

In a large pot combine squash, broth and pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

Transfer to a blender or food processor and blend until smooth. You may have to do this in batches. Return to the pot and simmer for 5 minutes. Add your butter.

Meanwhile, prepare the ravioli according to the package directions; drain. Add to soup and serve with a little molasses drizzled over the top.

I have a hard time peeling squash and I was in a hurry so.....I cut it in half, removed seeds and slime then put the squash in a casserole pan with 1/4 inch of water. I then microwaved it for 8-12 minutes, let it cool, then scooped out the squash with a spoon. I only had to boil it for 5 minutes before putting it into the blender. So much easier!

Homemade Hamburger Buns

2010-10-14T21:02:00.000-07:00

My second post ever and it even has pictures! Are you impressed? Don't mind the deformities. My kids like to help shape the dough and I'm lazy when it comes to making my food look pretty. So, you probably think I'm weird for making my own buns, but they really are fast and easy. I don't always make them, but it's worth it. Use whole wheat flour and they are much healthier than the lifeless things you purchase in the store. They taste so good, too! Don't be intimidated, they are easy even for a novice bread maker. Here's the recipe (it makes a ton, so I cut it in half and I get about 1 1/2 dozen):

3 1/2 cups warm water

6 T. yeast

1 c. oil

3/4 c. sugar or 1/2 c. honey (I use honey and add extra cuz I like it sweet)

1 T. salt

3 eggs (I use 2 in the 1/2 recipe and it's just fine)

10 1/2 c. whole-wheat or white flour, or combination of both (I usually add a cup or so of white flour at the end)

Mix and set aside for 15 minutes the water, yeast, oil and sugar or honey. Then add the remaining ingredients and mix well. The recipe says to shape the dough right away, butI like to let it rise awhile in the bowl. I think they turn out better that way. Shape dough into rolls, cinnamon rolls or hamburger buns. I make a ball with the dough and pat it down a bit on the pan for the buns. One cookie sheet holds about a dozen buns. Let rise about 10 minutes. Bake 9-10 minutes at 425 degrees. You can use less yeast, but you'll have to let it rise longer. Freeze and leftover buns for next time.

There you have it. Hope you enjoy!

Stuffed Artichokes

2010-10-12T15:55:00.000-07:00

Okay so I forgot to take a picture, but they looked and tasted so YUMMY! and they are super easy, really!

3 artichokes (we used 4 and just doubled the recipe and had plenty of stuffing, so if you want to just make one or 2 that is fine!)
1/2 onion, diced
1/4 c celery, diced
2 cloves garlic, minced
1/2 c seasoned bread crumbs
1/3 c shredded cheddar cheese
1/4 c butter (we used more...)
1/2 c chopped mushrooms

To prepare the artichokes: Remove coarse lower leaves. Trim off the tops of the artichokes 1 inch. Cut stems off so artichokes will sit. Boil artichokes in a large sauce pan for 30 mins, or until tender. Remove center and dig out fuzz with spoon.

In butter, saute onions, celery, galic, crumbs, mushrooms. Remove from heat and add cheese. Mix and stuff the three artichokes. (Stuff the middle by the heart, and in between the leaves.) After stuffing, sprinkle lightly with parmesan cheese. Bake on a metal or glass pan at 350 degrees until hot. ENJOY!

Chicken 'N Dumplings (Crockpot)

2010-10-10T14:51:00.000-07:00

3-4 chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
2 can's water
4 TB all-purpose flour
2 cubes of chicken bouillon
1/4 tsp black pepper
1 can refrigerated buttermilk biscuits (cut in cubes)

Combine all ingredients in CROCKPOT. Add cubed buttermilk biscuits, make sure they are covered in liquid. Cover and cook on low for 3 hours or until chicken is cooked and ENJOY!!!

Made this for Sunday dinner tonight. The picture doesn't do this meal justice, the green goop on the side is green bean casserole. This is super yummy!!!

Rainbow Jell-O!

2010-10-07T14:36:00.000-07:00

I made this fun Jell-O for book club this week.
The girls from my book club wanted the recipe for the Jell-O,
so I decided to make a little picture tutorial.

You'll need FIVE 6oz boxes of Jell-O.
I used 5 different colors.

TWO boxes of Knox Gelatin

One can sweetened condensed milk

Step One
Mix 3 packages of Knox gelatin in 1 1/2 cups boiling water.
Mix until dissolved.
Add sweetened condensed milk to Knox gelatin mixture.
Set aside.

Step 2
Mix 3 packages of Knox gelatin with 1 1/4 cups boiling water.
Mix until dissolved.
Set aside.

Step Three
Dissolve 1 box of Jell-O in 1 cup boiling water.
I started with blue because I wanted it on the bottom.
You can start with whatever color you'd like :)

Step Four
Add 1/4 cup of the Knox gelatin mixture to the Jell-O.
Pour into a 9x13 glass dish.

Step Five
Now the waiting begins!
Let set in the refrigerator for 20-30 minutes.
I did 20 minutes and my layers were perfectly set.

Step Six
Pour 3/4 cup sweetened condensed milk mixture over the Jell-O layer.

Step 7
Let sweetened condensed milk layer set up in refrigerator.
I let mine set 10 minutes and it was golden.
While I waited, I repeated Step 3 with the next color.
That way I was ready to add the next Jell-O
when the milk layer was set.

Repeat Steps 3-7 with the remaining four flavors.
Do not try to be speedy and use the freezer :)
My layer order was: blue, milk, green, milk, yellow, milk, orange, milk, redAnd VOILA!
You now have a beautiful rainbow Jell-O
to wow your friends and children :)

It can sit out of the refrigerator for up to three hours.
You can dig in with one big bite.

Or you can pull it apart and eat the layers separately like my Boy :)

Enjoy!

ETA: Because the process takes a couple hours to complete,
your milk mixture and your Knox gelatin mixture
might solidify during the process.
Don't panic!
You can just pop them in the microwave for 15-20 seconds
and VOILA! back to liquid form.

Homemade BBQ sauce

2010-10-01T10:44:00.000-07:00

Easy and Yummy

1/2 c ketchup
1/2 c brown sugar, packed
1 tbsp mustard
1 tbsp worcestershire sauce
1 tbsp apple cider vinegar
1/4 c water

In a saucepan combine ketchup, brown sugar, mustard, worcestershire sauce, vinegar and water. Boil until sauce is thick. Pour over chicken and make BBQ chicken sandwhiches or use for BBQ chicken pizza.

[This sauce is tangy, but not hot. For those of you who like your BBQ sauce super spicy, you can experiment. My husband added crushed red peppers to his.]

Curry Scented Butternut Squash Soup

2010-09-22T08:57:00.000-07:00

1 butternut squash, 2 1/2 lbs (6 cups cubed)
2 large sweet apples (fuji or honeycrisp)
3 medium onions
2 tbsp butter
1/4 cup packed dark brown sugar
1 1/2 tbsp curry powder
6 cups chicken or vegetable stock
1 8 oz container mascarpone cheese
2 tsp salt
sour cream and snipped fresh chives (optional)

*Peel squash and apples. cut into 1 inch cubes and dice onions.
*Melt butter in large pot over medium low heat. Add onions. Cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
*Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into a large bowl. Repeat two times with remaining squash mixture.
*Return soup to pot and whisk in mascarpone and salt, until mascarpone is completely dissolved. Return to simmer over medium heat and remove from heat. garnish each serving with sour cream and chives if desired.

Peach Coffee Cake

2010-09-16T07:49:00.000-07:00

We've made this with an apple filling as well as peach. I love it because it's not overly sweet for breakfast. And the topping has just the right amount of crunch. So yummy!

recipe from the Better Homes and Garden cook book
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filling:

2 cups sliced, peeled peaches - fresh or frozen

1/4 cup water - a little less if using frozen

1/4 cup sugar

2 tablespoons cornstarch

cake:

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup butter or margarine

1 egg

1/2 cup buttermilk*

1/2 teaspoon vanilla

topping:

1/4 cup flour

1/4 cup sugar

2 tablespoons butter or margarine

For filling, combine peaches and water in a small saucepan. Bring to a boil and simmer covered for about 5 minutes. Combine the sugar and cornstarch in a little bowl, add to fruit. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 minutes more; set aside to cool.

In a medium bowl, combine flour, sugar, baking powder, and baking soda. Cut in the 1/4 cup butter until the mixture is crumbly. Set aside. In another bowl combine the egg, milk, and vanilla. Add egg mixture to the flour mixture. Stir just until moistened. Spread 1/2 the batter into a greased 8x8 baking pan. Spread on the filling. Drop remaining batter in small mounds onto filling.

Now, onto the topping. In a small bowl stir together your flour and sugar. Cut in the butter until crumbly. Sprinkle over coffee cake. Bake at 350 for 40 minutes or until golden brown. Serve warm.

*If you don't have buttermilk on hand, substitute sour milk. Pour 1/2 tablespoon of lemon juice in a glass measuring cup. Add enough milk to make 1/2 cup and let sit for 5 minutes before using.

Mango Strawberry Crush

2010-09-13T14:06:00.000-07:00

Totally Kid Friendly! And the best part? They think it's dessert! You'll be the coolest mom on the block when you let them eat it for breakfast!

2 large, ripe mangoes, peeled, seeded and chunked

10 strawberries, hauled

1 tablespoon lemon juice

3 tablespoons sugar

Put all your ingredients in a blender and blend it up until think and smooth. Pour into 2 ice cube trays. Freeze until hard. Place fruit back into the blender. Blend, stopping to scrape down the sides of the blender, until crushed. Spoon into bowls and serve. 4 servings

You can pretty much do this with 4 cups of any juicy fruit.

Peach Butter

2010-09-08T11:57:00.000-07:00

I saw this recipe on Zupas.com and figured I should be able to substitute peaches for the apricots. I did and it turned out perfectly.

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This makes 3 pints or 6 8-ounce jars
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10-14 peaches - peeled, halved, and pitted
1/2 cup water
3 cups sugar
2 tablespoons lemon juice
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Put the peaches and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes.

Pour peaches and juice into a blender and puree it using the pulse button....do not liquefy it. Measure out 6 cups of puree and pour it into a clean pot. Add sugar and lemon juice. Stir to dissolve the sugar. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until mixture thickens. This could take anywhere from 30 to 60 minutes. You can test it by placing a glass plate in the freezer for a few minutes then drop some peach butter on the plate. If it spreads then it's not quite done. You want it to hold it's shape.

Prepare your canner, jars and lids. Ladle hot butter into jars, leaving 1/4 inch head space. Wipe rim and place on lids. Place jars in canner. Bring to a boil and process for 10 minutes. Remove jars, let cool and store.

Banana Peanut Butter Chip Bread

2010-09-08T02:38:00.000-07:00

So last week Larry had me buy him some bananas for his lunches, so I bought a bunch of six. This week guess how many brown bananas were on my counter? Four! Good thing it was cooler today since I had to turn on my oven. Here is the recipe I used (I had an idea to add the peanut butter chips because I love peanut butter and banana sandwiches even if I can't eat them right now).

Ingredients:

1-1/2 cups granulated sugar
1/2 cup unsalted butter, softened**
2 eggs, room temperature
4 medium ripe bananas, mashed
1/2 cup milk
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces peanut butter chips, divided

Directions:

Preheat oven to 350 degrees placing rack on the next to the lowest position. Grease and flour the bottoms only of one 9-inch loaf pan or 2 8-inch loaf pans or 4 mini loaf pans; set aside.

In a large bowl cream together the sugar and butter. Add one egg at a time until well incorporated. Add the milk, vanilla and bananas and beat well.

In a smaller bowl sift together the flour, salt and baking soda. Add in small increments to the banana mixture. Make sure you do not over mix as the dough will become chewy. Once well incorporated hand fold 8 ounces of the peanut butter chips into the batter.

Divide dough depending on the pans you are using. Sprinkle the top of the pan(s) of dough with the remaining chips. Bake 9-inch loaf for approximately 1-1/4 hours, 8-inch loaves for about 1 hour and the 4 mini loaves for around 45 minutes. Cool 5 minutes then loosen the sides and remove from pan(s). Cool completely before slicing or storing.

Quick and Easy Chicken Pot Pie

2010-08-28T06:12:00.000-07:00

3 large chicken breast, cubed and cooked
1 (10 oz) pkg. frozen peas and carrots
1/2 cup chopped onion
1 Tbsp. butter
1/2 tsp. salt
1/2 tsp. ground sage
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 cup butter
1/4 cup flour
1/2 cup whipping cream
1 can chicken broth
Ready made pie pastry (I like a double crust)
1 egg, beaten

Preheat oven to 450 degrees. Place one of the pie shells in a 9-inch pie plate making sure to crimp well over the edge other wise it will shrink into the plate; cook per package directions, set aside.

In a saucepan melt the 1 Tbsp. of butter and add onion, salt, pepper, garlic powder and sage; cook until tender. Add the 1/4 cup butter and melt; add the flour and cook for 1 minute. Add chicken broth and stir until thickened. Stir in cream. Add chicken and vegetables to the sauce.

Place chicken mixture in cooked pie shell and top with raw pie dough. Make a couple of slits in the top, crimp the edges around the pie plate, brush with egg wash and bake for 12-15 minutes or until the pastry is golden brown.

Sloppy Joes

2010-08-28T05:53:00.000-07:00

1 lb. ground beef
1 Tbsp. oil
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 (8 oz) can seasoned tomato sauce
1 can tomato soup
1 tsp. salt
1/4 tsp. chili powder

Brown meat in oil. Add onion and celery. Cook until tender but not brown. Drain off grease. Add tomato sauce, soup and seasoning. Simmer uncovered about 20 minutes. Serve on toasted hamburger buns or on top of cornbread.

Easiest Beef Brisket Ever!

2010-08-28T05:45:00.000-07:00

4-5 lb. beef brisket
salt
pepper
garlic powder
2 bottles Catalina dressing

Season brisket on all sides liberally with salt, pepper and garlic powder. Place brisket in roasting pan. Cover brisket with dressing, cover pan with foil and cook in oven at 325 degrees until tender, about 2-1/2 to 3 hours. You can slice on the diagonal for slices or you can shred it for shredded beef sandwiches. Super easy!!

Grandma Pearce's Classic Chicken Divan

2010-08-28T05:37:00.000-07:00

This recipe has been in our family for as long as I can remember (at least 40 years) and is a family favorite.

2 (10 oz) pkgs. frozen broccoli spears (you can also use the new microwaveable bags just make sure it equals at least 20 oz)
2 cups chicken broth or 1 can broth
1/2 whipping cream
6 chicken breasts, boiled and cut in large pieces (you can also use non-breaded chicken tenders)
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1 cup grated Parmesan cheese, divided
cooked egg noodles, follow directions on package

Cook broccoli as package directions indicate, drain. In a sauce pan melt butter, blend in flour, cook for 1 minute. Add chicken broth and stir until mixture becomes thick. Stir in cream, 1/2 cup of cheese, salt and dash of pepper.

In a 9 x 13 pan pour 1/2 cup of sauce and spread in bottom of dish. Place all of the broccoli on top of the sauce then pour half of the sauce on top. The next layer is the cooked chicken, top with remaining sauce. Sprinkle with the Parmesan cheese. Bake at 350 degrees for 20 minutes, then broil until the sauce is golden around the edges and on top. Serve on top of egg noodles.

*Hint: We usually double the sauce recipe so that we have enough for the egg noodles and just in case someone doesn't like the broccoli they still have something to eat!

Texas Strawhats

2010-08-28T05:23:00.000-07:00

This recipe is similar to chili but definitely a different flavor, but oh so yummy! The spices is what makes this so good. I serve it with tortilla strips, cheese and onion. It is also pretty quick.

1 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped green pepper
3 Tbsp. oil
2 lbs. ground beef
2-3 tsp. chili powder
2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
2 (6 oz) can tomato paste
1/2 cup ketchup
2 cups water
2 tsp. Worcestershire sauce
dash of hot sauce
tortilla strips
shredded cheddar cheese

In an extra large skillet, cook onion, celery, and green pepper in hot oil until tender but not brown. Add ground beef. Brown lightly, drain off grease. Add remaining ingredients except chips and cheese. Simmer uncovered 45 minutes stirring occasionally. Serve in a bowl and top with the chips and cheddar

Homestyle Chili

2010-08-28T05:10:00.000-07:00

I make this recipe sometimes with just all ground beef for those that have a more frugal budget and it tastes just as amazing but I am posting it the way I make it most of the time.

To Start:
1 large onion, chopped
1 bell pepper, chopped
4 Tbsp. butter
2 Tbsp. EVOO
2 lbs. ground beef
2 lbs. mild Italian sausage
2 lbs. chuck roast, cut into cubes

In a large stock pot add butter and EVOO and melt over a medium-high heat. Add the chuck roast cubes, salt and pepper liberally. Brown meat until nice and caramelized, about 8-10 minutes. Turn heat down to medium and add the onion, bell pepper, ground beef (salt and pepper) then and sausage. Brown meat until ground beef and sausage are cooked through and onions and bell pepper are tender.

Add:
4 cans (14-16 oz) stewed tomatoes, do not drain
1 cup hot water
2-4 packages of Chili-O mix, depending on your taste preferences
3 cans dark red kidney beans
3 cans pinto beans

Mix well to combine all the flavors, turn heat to low and cover. Let it go, stirring occasionally until the chuck roast is tender, about 2 hours. Right before serving add a bag of frozen corn (or not). Serve with sour cream, shredded cheddar and chopped onion. Yum!!!!!

*If you want a quicker chili leave out the chuck roast and this can be on your dinner table in 45 minutes.

Flip-floppin' homemade ice cream

2010-08-25T12:16:00.000-07:00

Who needs an ice cream maker when you can do this with just a few Ziploc bags? You're hands may be frozen, but it's a fun activity to do with your kids.
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We double this recipe for our family of 5 and then take turns flipping the two bags. The boys think it's funny to wear snow gloves while they flip. It's actually a very smart idea!

3/4 cup powdered sugar

1/2 cup half and half

1/2 cup grape juice (we've made it with grape, but this time we used peach nectar - yum!)

1/3 cup whipping cream

1 teaspoon lemon juice

3/4 cup rock salt

5 cups crushed ice

2 1-quart zipper bags

1 gallon zipper bag

Combine first 5 ingredients in a medium bowl, stirring until sugar dissolves. Pour creamy grape mixture into a 1-quart zipper bag; carefully seal bag. (The first time we made this we only used one bag and our ice cream tasted salty....so, now we use two 1-quart baggies. I'd definitely recommend it.)

Place about half of the rock salt , about 2 cups of crushed ice, and the sealed 1-quart bag in a 1-gallon zipper bag. Seal it up tight!

Place the bag on a flat surface. Gently flip bag, end over end, for 5 minutes. Open the 1-gallon bag over a sink, and drain water. Add remaining rock salt and another 3 cups of crushed ice. Reseal. Continue flipping the bag, end over end, for 15 more minutes.

Drain the water again. Wipe the 1-quart bag filled with soft serve ice cream dry. Snip the corner and squeeze into individual bowls. Makes 1 1/2 cups of ice cream.

If you prefer a little firmer ice cream, like we do, then freeze the bag for 2-4 hours before serving.

Home-Baked Pizza Made Easy

2010-08-20T21:03:00.000-07:00

I love this pizza dough because it is sooo stinkin easy and really good at the same time! (plus who doesn't like pizza?)

2 ½ to 3 c all-purpose flour
1 pkg active dry yeast
½ tsp salt
1 c warm water (120 to 130 degrees)
2 tbsp cooking oil or olive oil

In a large mixing bowl combine 1 ¼ c of the flour, the yeast, and salt; add warm water and oil. Beat with an electric mixer on low for 30 seconds, scraping the bowl. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. Divide dough in half. Cover and let rest for 10 mins.

Make two 12 inch thin crust pizzas, put on greased pans. We let them sit out for 30-45 mins before putting them in the oven. This isn't necessary but really makes the dough better in the end.

Bake crust on greased pans @ 425 F for ten minutes. Then take out and add sauce and toppings (this one has our favorite BBQ sauce with chicken and 3 kinds of cheese! yum!) Put into oven for 10 more minutes. You can also make mini pizzas @ 425 F, and for not as long as the bigger pizzas (8 minutes, then 5 minutes)..

You can freeze the dough as well. Thaw in fridge overnight. (This dough is actually better when it has been frozen and then thawed!!)

zucchini soup

2010-08-20T20:52:00.000-07:00

Ok this is super easy

2 or 3 large zucchini's slice them up and cook then down till very soft in a frying pan, drain the water you wont need it.

1 cube butter

throw all of it in a blender or food processor and puree it!

THAT'S IT!!! super easy and you could throw some bacon in it or cheese or tomatoes or whatever your little heart desires!!!

BBQ Garlic Mushroom Swiss Burgers

2010-08-20T20:32:00.000-07:00

1 lbs hamburger

2 Tbsp fresh garlic

garlic salt

soy sauce

pepper

1 onion sauted

1 cup chopped mushrooms

4 slices swiss cheese

4 oroweat sandwich thins

( honest they are delicious) buns

luttuce

tomato, and all the fixin's ya like.

Mix first 5 ingredients and we judge it by smell( since you can't taste raw meat) and make 4 patties, throw them on the BBQ and cook for 5 min. or so on each side.

Saute onions and mushrooms when burgers are just about done put 1/4 the onions and mushrooms on patty and put a slice of swiss cheese on top to melt. Toast the buns (if ya like) and fix to your liking. Don't get mad at yourself if they don't turn out like Adam's garlic burgers. He has been trying to perfect them for a while now. Enjoy cuz we did!!

2010-08-20T20:05:00.000-07:00

Seasoned Chicken Burrito

Hello! I have never done this before and so here I go.

This is DIET food so don't be alarmed it's good.

4 large chicken breasts

salt and pepper, to taste

1/2 cup canned black beans

4 wheat tortillas

1 cup brown rice or uncle ben's country inn mexican fiesta rice, cooked

1 cup shredded mexican cheese

1 cup shredded iceberg lettuce

1/2 cup chopped onions

1/4 cup chopped cilantro

1 jalapenio chopped (optional)

1/2 cup chopped tomatoes

1 avocado, diced

optional sides are 1/2 cup salsa

4 Tbsp. sour cream

preheat oven to 400*. Season the chicken with salt and pepper and place in the oven for 20-25 minutes or until done. Remove chicken and dice.

Heat beans, warm tortillias in a pan or in microwave. Divide the cooked rice and add it to the center of each tortilla; top with the chicken, lettuce, beans, onions, cilantro, tomato, and avocado. Fold up the bottom part of the tortilla, then roll each side over. I put the sour cream in also! Adam couldn't believe it was diet food!!

French Toast Sticks

2010-07-26T08:51:00.000-07:00

Holy Cow....you will hate yourself for eating these. They are soooo not good for you, but totally worth it!

What you'll need:

2 eggs

2 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

2 cups milk

1 cup flour

2 1/2 teaspoons baking powder

12 slices Texas style toast, cut into thirds

3/4 cup sugar mixed with 4 teaspoons cinnamon

In a large skillet, heat 1/4" of vegetable oil over medium heat (you may need to add more after a few batches). In a shallow bowl, whisk together the eggs, sugar, salt, vanilla, milk, flour and baking powder. Test oil heat by flicking some water into the pan. If it pops, reduce heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.

Working quickly, dip each bread stick into the batter and shake off excess batter before placing in hot oil. Cook until puffed and golden brown, about 3 minutes per side. Remove from oil and drain on a paper towel. Then roll into cinnamon sugar mixture. Place in a 200 degree oven to keep them warm while cookin' up the rest. Serve with syrup to dip them in. You won't be disappointed. They taste just like a donut. Delicious!

Morning Glory Muffins

2010-07-21T14:49:00.000-07:00

We've made these muffins many times using the original recipe (found on zupas.com), but seeing as how we have plenty of zucchini, I substituted one for the apple. It made for a great muffin!
-

-
2 cups flour
1 1/4 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup raisins (sometimes we substitute chocolate chips)
2 cups shredded carrots
1/2 cup chopped walnuts or pecans
1/2 cup coconut (optional for Amber!)
1 apple, peeled and shredded (or 1 medium zucchini, shredded)
3 eggs
1 cup vegetable oil
2 teaspoons vanilla
-

Preheat oven to 350. Grease muffins pans (it makes about 24 muffins). In a large bowl mix flour, sugar, soda, salt and cinnamon. Add carrots, raisins, coconut, walnuts and apple.

In a separate bowl, beat together eggs, oil and vanilla. Add to carrot/flour mixture, just until moistened. Scoop into muffin cups and sprinkle on a little sugar to add a little crunch. Bake for 20 minutes. Enjoy!

"Potato Chips"

2010-07-19T17:45:00.000-07:00

These are not really potatoe chips, its just they end up looking like them. They are baked potatoes that taste like a mix between curly fries and potato wedges if you do them right. These are SUPER SIMPLE to make and that's why I love them.

about 4 medium russet potatoes

2 tbsp butter/margarine - melted

2 tbsp olive oil

1 tsp seasoned salt

Preheat oven to 450 degrees and grease a baking sheet.

Cut unpeeled potatoes into 1/4-inch slices, but don't cut all the way through. Place potatoes on prepared baking sheet cut-side up. Spread slices apart without breaking.

In a small bowl, mix butter and oil together, then lightly brush mixture over potato skins and in between slices (ok I admit it, I just pour the butter and oil all over the potatoes!). Sprinkle with salt. Bake for 40 mins, or until potatoes are tender and edges are brown (best when edges are crispy).

When they come out of the oven, the bottoms are kinda hard so I just cut all the little circle (chips) off and then we dip them in ranch. (But you can do whatever you like with them!)

Lime Ice

2010-07-18T13:42:00.000-07:00

A really refreshing summertime treat!

-

2 1/2 cups sugar

5 cups water

1/4 teaspoon salt

1 cup fresh lime juice (about 5-6 limes)*

1 tablespoon grated lime peel

Combine sugar, water and salt in a large saucepan. Cook, stirring continually, over medium-low heat until the sugar dissolves. Increase heat to medium-high. Bring to a boil and cover. Boil for 5 minutes, do not stir.

Remove from heat. Stir in lime juice and grated peel. Pour into a 9x13 glass pan. Cool at room temperature for 10-20 minutes before putting it in the freezer. Freeze, covered with plastic wrap, until frozen, about 3-4 hours. Break it up and put it into a chilled mixing bowl. Beat it with an electric mixer until slushy, but do not allow mixture to melt. Pour back into glass pan and spread evenly. Freeze lime ice for another hour, stirring every 10-15 minutes. Spoon into chilled dessert dishes and serve.

*The original recipe calls for lemon's, but since my bountiful basket was loaded with limes, I decided to change it up. I'm thinking of trying this out with watermelon juice...yeah, that's gotta be good!

Shaved Zucchini Salad

2010-07-16T13:07:00.000-07:00

I saw this recipe on www.tasteandtellblog.com It was a great way to use up some of the veggies from our garden.
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-
2 tablespoons grated onion
1 tablespoon lemon juice
1 tablespoon Dijon mustard
3 to 4 tablespoons extra virgin olive oil
2 zucchini, shaved with a vegetable peeler into ribbons
1/2 pint grape tomatoes, halved (or whatever you have in your garden)
1 small bunch scallions, thinly sliced
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Whisk together the onion, lemon juice and mustard. Add the olive oil and season to taste with salt and pepper. Add in the shaved zucchini, tomatoes and green onions. Stir to coat and serve.
-

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This girl of mine was all over the salad!
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I feel the need to explain her look....we were outside playing in the sprinklers. Otherwise, she would be dressed with her hair combed. There, I feel better.

Golden-Crusted Brussels Sprouts

2010-07-12T21:07:00.000-07:00

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Strawberry pie

2010-07-11T22:11:00.000-07:00

I asked Amber to take some pictures of this pie, because goodness knows she's much better at that stuff than I am!
I will issue a warning about this pie: Be prepared for the whole thing to disappear in one sitting! Okay, here goes:

Pastry shell:
1 1/4 cups flour
1/3 cup shortening
1/2 teaspoon salt
4-5 Tablespoons ice water

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture. Gently toss with a fork. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. You don't want it stick, just wet enough to make a crumbly ball. On a lightly-floured surface, roll dough from the center to the edges into a circle about 12 inches in diameter. Generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake 5-6 minutes more, until golden. Cool on a wire rack.

Filling:
8 cups medium strawberries
2/3 cups sugar
2 Tablespoons cornstarch

Remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.
For glaze, in a blender/food processor, combine 1 cup of the strawberries and 2/3 cup water. Cover and blend until smooth. Add enough additional water to the mixture to equal 1 1/2 cups. In a medium saucepan, combine sugar and cornstarch; stir in blended berry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Cool for 10 minutes, off the burner, without stirring.
Spread about 1/4 cup of the glaze over bottom and sides of baked pastry shell. Arrange half of the remaining strawberries, stem end down, in the pastry shell. Carefully spoon half of the remaining glaze over fruit, thoroughly covering each piece of fruit. Arrange remaining fruit over first layer. Spoon remaining glaze over fruit, covering each piece. Chill for 1 to 2 hours. Great with whipped cream!

Green Beans with Prosciutto and Gouda

2010-07-01T12:13:00.000-07:00

I found this recipe on www.tasteandtellblog.com after receiving way too many green beans from my bountiful basket. It was pretty amazing, but had a little too much olive oil for me. So, I'm going to cut it down a little for the following recipe.

serves 8

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3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 tablespoons minced white onion
5 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. fresh green beans, ends trimmed
1/4 lb prosciutto, thinly sliced
1/4 lb Gouda cheese, cut into sticks
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Whisk together the lemon juice, vinegar, onion, 4 tablespoons olive oil, salt and pepper in a small bowl. Add additional salt and pepper if needed. Set aside.
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Bring a large pot of salted water to a boil. Add the green beans and boil for about 3 minutes or until bright green and a little tender. Drain and rinse with cold water. Drain well.
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Toss the green beans and dressing together and let marinate for 10 minutes at room temperature.
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Heat remaining olive oil in a medium saute pan over med-high heat. Add the prosciutto to the hot oil and cook for just about 2 minutes. Add the prosciutto and Gouda to the green beans and serve at room temperature. It's also good cold the next day.

Grilled Summer Sandwich with Garlic-Herb Mayonnaise

2010-06-30T13:55:00.000-07:00

This sandwich may not look like anything special, but it is worth it's weight in gold! Who knew that zucchini would be so yummy in a BBQ chicken sandwich. And....oh, man.....the mayo has to be the best thing about it all! I really am not a fan of mayo, but when you add garlic, lemon juice and all kinds of herbs....yeah, I'm sold!

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recipe from my favorite grilling cookbook, Modern Grilling

serves 4-6 depending on the breast size

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4 chicken breasts, pounded flat
1/4 cup of your favorite barbecue sauce
4-6 of your favorite sandwich rolls
olive oil
1 zucchini cut in thin slices lengthwise
4-6 slices of Havarti cheese (about 1/4-1/2 pound)
Garlic-Herb Mayo (recipe below)
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Preheat grill to medium
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Barbecue your chicken for about 4 minutes per side, make sure you coat it well with barbecue sauce. When cooked through, remove from grill and set aside.
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Brush a little olive oil on the cut side of each of your rolls and brown on the grill (oiled side down). Grill zucchini at the same time (without olive oil).
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Now put your sandwich together. Layer on your chicken, zucchini and then the Havarti. Place back on the grill to melt the cheese. Watch it closely! Remove from heat and spread on your Garlic-Herb Mayo and enjoy!
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Garlic-Herb Mayonnaise
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3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon dried parsley
2 tablespoons chopped fresh chives
1-2 cloves of crushed garlic (I love garlic so 2 was perfect for us.)
3-4 drops of Tabasco sauce (optional, we didn't use it)
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Whisk all the ingredients together and serve immediately or cover and refrigerate for up to 2 days. DELICIOUS!

Ham Steak with Peach-Mustard Glaze

2010-06-20T14:19:00.000-07:00

Ham steaks....I've never heard of ham steaks and had no idea where to find them at wal-mart, but my friend, Suzanne, knew exactly where they were. In the middle refrigerated section between the cheese and cereal. Huh, I had no idea I was walking by them for so many years. I've really been missing out! These were awesome!
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ingredients:
(serves 4...we doubled it and had some leftovers)
3 tablespoons peach preserves
1 1/2 teaspoons dry mustard
1 1/2 teaspoons canola oil (I used vegetable oil)
A good pinch of ground dried ginger
1 ham steak (1-1 1/2 pounds)
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Preheat barbecue to medium-high. In a small bowl, combine preserves, mustard powder, oil, and ginger; stir to blend. Pat ham steak dry with paper towels. Make small cuts at 1" intervals around the edges of ham; this prevents curling during cooking.
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Place ham on the BBQ; cook for about 4 minutes- don't close the grill. Turn ham and brush on half of the preserve mixture. Cook for about 4 minutes. Turn ham and brush with remaining preserve mixture. Cook for about 3 minutes, then turn and cook for about 3 more minutes, or until ham is heated through and nicely glazed.
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We grilled some fresh zucchini from our garden to go with our meal. We just sprayed them down with vegetable oil and seasoned with lemon pepper. They stayed on the grill the whole time the ham was cooking. They were so yummy!

Asparagus Pizza

2010-06-10T21:30:00.000-07:00

There are very few things that I miss from living in Stockton. One is the Asparagus Pizza that Dante's serves every spring. Oh, how I miss their crust.....but this is as close as I can get to having that pizza.
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What you'll need:

Your favorite pizza dough (I like to use Rhodes frozen dough)

A little olive oil

1 Tbs. cornmeal

A package of McCormick's hollandaise sauce (prepared according to the package)

8-12 oz shredded mozzarella cheese

6 oz. Canadian style bacon

5-8 spears of asparagus, sliced into 1 inch pieces (microwave for 2 min. before adding to the pizza)

1 tomato, slice it, remove seeds and pat it dry with a paper towel (I only get to put tomatoes on half of my pizza...silly Wayne isn't such a huge fan.)

Preheat oven to 375 degrees. Prepare pan by brushing with a little olive oil and sprinkle with cornmeal. Roll or stretch dough to fit your pizza pan. Brush on the hollandaise sauce (I only used half of the sauce. You can save the rest to make this amazingly delicious breakfast pizza http://deliciousdixie.blogspot.com/2010/05/breakfast-pizza.html). Sprinkle on half of your cheese then top with Canadian bacon, asparagus and the remaining cheese.

Bake for 10 minutes, add the tomato slices, bake for another 10 minutes or until cooked through. I like to take the pizza off the pan for the last 5-10 minutes to add a little crunch to my crust. And there you have it....a pizza that brings back all kinds of happy thoughts for me.

Black Bottom Banana Bars

2010-06-08T21:14:00.000-07:00

So this is my first blog post EVER! So if it doesn't look right, you'll know why! Karen I'm afraid you'll have to do without a picture and just be grateful I'm finally posting something. I could go take a picture of the last one in the pan (since I'm so kindly saving it for my hubby), but it's late, I had the urge to post something, and I don't want that urge to go away. But trust me, if you like banana bread or anything of the sort, you'll love these! Here's the recipe:

1/2 c. butter, softened
1 c. sugar (I usually reduce by about 1/4 c., especially if the bananas are extra ripe)
1 egg
1 tsp. vanilla
1 1/2 c. mashed ripe bananas (about 3 medium)
1 1/2 c. all-purpose flour (I did 1 c. white and 1/2 c. wheat flour and didn't notice a difference at all; leave it to me to try and healthify any recipe)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half and mix well. Spread cocoa mixture into a greased 13x9x2 baking pan. Spoon remaining batter on top and swirl with a knife until it looks marbly. Bake at 350 for 25 minutes or until the bars test done. Cool (or just eat right when they come out of the oven--I mean, who really waits for things to cool anyway?).

My kids enjoy smashing the bananas and stirring up the dry ingredients in recipes like this.

So there you go. I did it!

Bok Choy Cabbage Salad

2010-06-05T23:20:00.000-07:00

5 c. bok choy cabbage, chopped into 1" - 1 1/2" pieces
1 bunch green onions, chopped, green & all

DRESSING:

1/2 c. oil
1/4 c. cider vinegar
1/2 tsp. salt
2 tbsp. soy sauce
1/2 c. sugar

Shake well in a bottle before adding to cabbage. Mix cabbage and dressing and refrigerate before serving. Add noodle mixture.

NOODLE MIXTURE: Lightly brown 1/4 cup butter; add 3/4 cup slivered almonds, 2 packages Ramen noodles and sunflower seeds. Mix well and cool. Later add to cabbage.

Chicken with Bok Choy

2010-06-05T23:03:00.000-07:00

8 oz. chicken thighs

3/4 tbsp. soy sauce

3/4 tbsp. cornstarch
1 lb. Bok Choy
1/2 c. water
1/4 tsp. salt
1 slice ginger root
4 slices garlic

1 tbsp. oyster sauce (or soy saucer)

1 tbsp. soy sauce
1 tsp. sugar
1 tsp. cornstarch
1/4 c. water

Slice the chicken and place in a medium mixing bowl or large zilpoc bag; add the soy sauce and cornstarch and mix; set aside for later use.

Heat the wok (or pan) then add 4 tablespoons oil; stir fry Bok Choy with 1/4 teaspoon salt, 1/2 cup water until it becomes limp, remove from heat and set aside.

Heat the wok (or pan) then add 4 tablespoons oil, stir fry the ginger root and garlic until fragrant, stir fry the chicken slices until cooked. Add the remaining indgredients, turn heat to high and stir quickly to mix. Remove and place on top of the Bok Choy (or mix with Bok Choy).

Chocolate Cups

2010-05-24T14:59:00.000-07:00

I can't believe I have never posted this on here.

It's like my signature treat!

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ingredients:
1 bag of Wilton's candy melts
You could use almond bark, but then you have to chop it up so that it melts evenly. It's more work, but it's less expensive. You choose.
8 oz package of full fat cream cheese, softened
7 oz container of marshmallow cream
1 teaspoon of vanilla
strawberries or raspberries or blueberries or a little of each
about 36 mini cupcake wrappers
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Melt your chocolate in the microwave according to package directions. Take the mini cupcake wrappers and pour in a small amount of the melted chocolate. Use the back of the spoon to spread the chocolate evenly. Make sure you coat it well. Place them on a tray and set in the freezer while you make the cream filling.
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In a mixing bowl, blend the cream cheese, marshmallow cream and vanilla until light and fluffy. Put it into a frosting bag or a Ziploc bag with the tip cut off.
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Remove chocolate cups from the freezer and gently tear off the paper wrappers. You may crack a few until you get the hang of it. Then pipe in the cream and top with your berries. In a small baggie, melt a little more chocolate and snip off the tip. Drizzle a little chocolate on top of the berries. And there you have it....a fancy treat that's really not that fancy.

Grilled Sweet Potato Salad

2010-05-18T21:40:00.000-07:00

I had planned on making this last night, but couldn't find the recipe that I quickly wrote down on a napkin while sitting at Barnes and Noble. So, I had to run back there today to write it down again. However, this time I came prepared with an actual sheet of paper and a pen. I found it in the Emeril at the Grill cook book. I would have bought it, but there were really only 2 or so recipes that I loved. This is one of them. The other one I wrote down on the back of a receipt and know exactly where it is.

Anyway, this was a hit in our home. Even Wayne enjoyed it and he doesn't even like sweet potatoes. I think the lime juice and cilantro bring out a whole different flavor. It's pretty yummy!

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2 lbs. sweet potatoes (about 3-4), peeled and cut into 1/2" rounds

1/4 cup + 3 tablespoons olive oil

1 tsp. salt

1/2 tsp. pepper

1 1/2 tablespoons lime juice

1 1/2 tablespoons chopped fresh cilantro

1/4 cup very thinly sliced red onions

2 tablespoons feta cheese

Preheat grill to medium-high and oven to 350 degrees.

Place sweet potatoes in a bowl and add 3 tablespoons olive oil, salt and pepper. Toss well. Place on hot grill until nice grill marks develop, 2-3 minutes per side. Transfer the potatoes to a baking sheet (I set a cooling rack on the baking sheet so that the potatoes wouldn't get all soggy while baking), place it in preheated oven and bake until tender - about 20 minutes. Set aside to cool to room temperature. (I was a little impatient and served it warm...delicious)-

Arrange potato slices on a platter and drizzle the remaining olive oil (I used way less than the 1/4 cup it says to use) then drizzle on the lime juice. Add a little more if needed. Then sprinkle on the cilantro, red onion and feta. Serves 4-6.

Cowboy Cookies

2010-05-17T19:51:00.000-07:00

Oh my word! This recipe is to. die. for! It's so delicious, it doesn't need a picture. I bet you can't eat just 10!!!

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

1 1/2 cups butter or margarine, softened

1 1/2 cups sugar

1 1/2 cups packed brown sugar

1 tablespoon vanilla

3 eggs

3 cups chocolate chips

3 cups oats

2 cups flaked coconut

2 cups chopped pecans (optional, but you REALLY REALLY want to add them!)

In a bowl, mix flour, baking soda, baking powder, cinnamon, and salt; set aside. In a large bowl, beat butter until smooth and creamy. Gradually beat in sugars and vanilla. Add eggs and beat well. Add flour mixture and stir just until combined. Add chocolate chips, oats, coconut, and pecans. If you haven't already eaten all of the cookie dough, form 2" balls and place onto a greased baking sheet (or sheet with parchment paper...easier clean-up!). Bake at 350 degrees for 12 minutes. It should make about 6 dozen cookies. Now hurry and get them out of the house, because trust me--you WILL eat them all if given the opportunity!

BBQ Corn on the Cob

2010-05-13T18:16:00.000-07:00

Ingredients

1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

Directions

Preheat grill for medium-high heat.
In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

2010-05-12T20:43:00.000-07:00

Spice Cookies with Nutmeg Cream Cheese Frosting

Cookies:

1 box Spice Cake Mix

2 eggs, room temperature

3/4 cup Shortening (I use butter-flavored)

1 tsp. vanilla extract

1 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. cloves

Preheat oven to 350 degrees. Take out the butter and cream cheese for the frosting and place on counter to soften while you make the cookies. In a large bowl, combine eggs, shortening, vanilla and spices; mix well. Pour in cake mix and mix well with a wooden spoon. Dough will be very stiff. Using a small cookie scooper (approx. 1-3/8" stainless steel scoop), form dough into balls and place on a lightly greased cookie sheet. Bake for 9-10 minutes (you do not want the edges to be crispy). Let cookies cool for 2 minutes on cookie sheet then transfer to a cooling rack.

Frosting:

1-8 ounce brick of cream cheese, softened

1/2 cup butter, softened

1 pound powdered sugar

2 tsp. vanilla

1 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. cloves

Combine all ingredients together until smooth. Place frosting in a piping bag with a flower tip and starting at the center of each cookie make a spiral of frosting in the center. Sprinkle each cookie with nutmeg and let frosting set (approx 1 hour).

Makes approx. 48 cookies

Breakfast Pizza

2010-05-10T11:46:00.000-07:00

Can you tell that I got a new cookbook?

Now I'm obsessed with trying out all these amazing recipes.

This one seemed a little odd....scrambled eggs on pizza and pizza for breakfast and you cook it on the barbecue? I am so glad we tried it out! It was a close your eyes and savor every bite kind of good. I even had to call my sister to come over quick so she could ooh and ahh over it too.

Seriously, you've gotta try this one!

What you'll need:

Your favorite pizza dough (I used a frozen dough)

Olive oil, for brushing dough

4 eggs

2 tablespoons heavy cream

salt

pepper

2 tablespoons butter

12 oz. shredded mozzarella cheese

6 oz. sliced Canadian-style bacon

1 tablespoon coarse cornmeal

2 tablespoons chopped fresh chives

Hollandaise sauce (I used the packaged stuff)

Preheat barbecue to medium. Divide dough into 4 individual balls, then stretch each one to about an 8" thin circle. Brush all circles with olive oil and grill oil side down first, until golden brown, about 4 minutes on each side. Keep a close eye on them! Remove from grill and set aside.

Whip the eggs with the heavy cream in a mixing bowl, then season with salt and pepper. Melt the butter in a skillet over medium heat, add eggs, and scramble. Be careful to not over cook them as they will continue to cook on the pizza.

Top grilled dough with some Hollandaise sauce then mozzarella, Canadian bacon, eggs and more cheese. Dust a pan with cornmeal. Place pizzas on the pan and grill for 5-7 minutes to let the cheese melt. Watch it carefully to make sure they don't burn. Sprinkle with chives and serve with extra Hollandaise sauce on the side for dipping. Your taste buds will love you! And so will your family. Just a thought.....I think I'm going to add a little grilled asparagus on top next time.

Spicy Honey Chicken Salad with a Honey-Citrus Vinaigrette

2010-05-08T19:34:00.000-07:00

Remember the chicken from yesterday's post? Well, you NEED to save a breast or two to make this salad. The dressing is amazing and super easy!

For the salad you will need:

2 spicy honey chicken breasts, sliced

2 mangoes, cut into small cubes

2 avocados, cut into small cubes

Romaine Lettuce

1/2 red onion, thinly sliced

Honey-Citrus Vinaigrette:

1 clove of garlic, minced

1/2 tablespoon grated onion

1/3 cup fresh orange juice, I got enough from one large orange

3 tablespoons fresh lime juice, I used bottled lime juice

2 tablespoons honey

3/4 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup vegetable oil

Mix all ingredients in a jar with a tight lid and get to shaking. Or you can put it in a small blender for just a few seconds. Store in the fridge and shake well before each use. Enough for 4 dinner salads or 6 side salads.

Spicy Honey Chicken

2010-05-07T17:54:00.000-07:00

Oh man, this may be the best chicken I have ever rubbed my hands all over! And those who know me really well know that I don't touch raw meat---especially Chicken! But...

I did it and

it was totally worth it!!!

I may even do it again.

5-6 chicken breasts

2 Tablespoons vegetable oil

Rub:

2 teaspoons garlic powder

2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon coriander

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon chipotle chili powder

Glaze:

1/2 cup honey

1 tablespoon apple cider vinegar

Preheat barbecue to medium. Combine the rub in a bowl. Rinse and pat dry all chicken breasts. Rub them down with vegetable oil then the mixed rub. Make sure they are well coated. Toss on to the grill for about 3-5 minutes per side. While the chicken is cooking, warm the honey in the microwave to loosen it up a bit. Add the vinegar and combine well. Reserve 2 tablespoons of the honey glaze for later. Take the rest and brush on the chicken (both sides) in the final moments of grilling. Add the last 2 tablespoons of honey/vinegar right before serving.

Pepper Jack Turkey Burgers.

2010-05-01T13:46:00.000-07:00

3/4 ground turkey breast
2 shallots, finely chopped
1 tbsp soy sauce
1 tbsp ketchup
1 tsp minced fresh garlic
1/4 tsp black pepper
1/3 cup shredded pepper jack cheese
4 strips bacon (we use turkey bacon)
4 hamburger buns, split and toasted
1 tomato cut into 4 slices

In a large bowl, combine the turkey, shallots, soy sauce, ketchup, garlic, and pepper. Blend in the cheese, then form into 4 burgers.

Cook burgers on outdoor or indoor grill 6-8 mins on each side. When you turn the burgers add the bacon to the grill; cook until crisp, 4 mins on each side. Serve the burgers on the toasted buns with bacon and tomato slices. Enjoy!

[P.S. I love beef so I wasn't very hopeful of how this would taste. However, I couldn't even tell with all the stuff mixed in with the meat. The soy sauce kinda gives it a strong taste that I don't like as well so I put less of that in my meat and more ketchup. These burgers are way moist and a healthy alternative to fatty beef.)

Ribeyes with Balsamic Marinade and Summer Garden Relish

2010-04-30T21:28:00.000-07:00

Steak and Marinade:

4 - 8 to 10 ounce Ribeye steaks

1/3 cup EVOO

1/3 -1/2 cup balsamic vinegar

1/4 cup Montreal steak seasoning

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. meat tenderizer

At least two hours before grilling: Mix all ingredients except steak in a 2-gallon Ziploc bag. Score steaks and add to marinade making sure that all surfaces of the steaks are covered. Place in refrigerator and turn every thirty minutes or so. I usually will do this step the night before and turn every so often during the next day until I grill that night.

Relish:

2 pints grape tomatoes, cut into quarters

1 Japanese cucumber, diced

1 small red onion, finely diced

8 ounces balsamic vinaigrette (I use Newman's own)

salt and pepper to taste

Mix all the above ingredients the night before and place in the refrigerator tossing every so often. Once the steaks are grilled spoon over each steak and enjoy!

Granola Bars

2010-04-24T06:58:00.000-07:00

These are super easy!

A great kid friendly recipe.

Ingredients:

3/4 cup butter, melted

1 cup raisins (you could also use chopped up apricots or cherries or whatever dried fruit you like best)

1 1/2 cups old-fashioned rolled oats

1 cup all-purpose flour

1/4 cup chopped walnuts (optional)

1 cup packed brown sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 teaspoons vanilla

Preheat oven to 350. Line the bottom and sides of a 9-inch square baking pan with a large piece of foil. Lightly grease the foil.

In a mixing bowl, combine oats, flour, brown sugar, salt, and cinnamon until well blended. Add dried fruit, nuts, butter, and vanilla. Stir until moist and crumbly. Dump into your prepared baking pan. Press down into the pan with your fingers. Bake until the top is golden brown, 35-40 minutes. Let cool completely before cutting. Store in an airtight container.

Vietnamese Lettuce Wraps

2010-04-23T13:10:00.000-07:00

If you are looking for a recipe using only what you already have in your fridge/pantry...this probably isn't the one. But it's super yummy! And yeah, I'm aware that the paper plates are SUPER high class...and the one picture shows what a free-for-all family dinner can be at our house, but we're among friends, right?

Vietnamese Lettuce Wraps

Thin cut pork, skewered and barbequed
Peanuts, crushed (dry roasted and unsalted)
Green Onion, sliced
Shredded Carrot
Large Leaf Lettuce (we have used a variety of kinds, it really depends on what is best in the season)
Rice Vermicelli Noodles (these I would buy at the health food store, because they are much cheaper than when (if) you can find them at the grocery store.)

Wrap carrot, onion, peanuts, noodles, and pork in lettuce and dip in sauce.

Dipping sauce/pork marinade

2 garlic cloves, cut into pieces...they are for flavor, but not for eating, so make them big enough that you won't accidentally dump a huge chunk of garlic in your wrap
3 T Sugar
2 T Lime or lemon juice
1 C. warm water
6 T fish sauce (buy at the health food store as well. We use the Tiparos brand.)
1/2 tsp. ground red pepper (or red pepper flakes)
Add shredded carrot and green onion to taste
Combine and mix well. Make sure all the sugar is dissolved.

You can marinade the pork in the dipping sauce before cooking, but it is not necessary. (I usually do)

While this may seem like an odd recipe, my kids eat it like crazy. They LOVE building their own, and believe it or not, they love the fish sauce, too.

Marinade

2010-04-22T18:17:00.000-07:00

1/2 c. Soy Sauce
1/2 c. Water
2 Tb. Lemon juice
1 Tb. Brown Sugar
2 Tb. Oil
1/4 tsp. Hot pepper sauce
1 clove Garlic
1/4 tsp. Ground black pepper

Mix Well.
Marinade meat at least 1 hour. Best if over night.
For beef, chicken and wonderful for Shisk-Kabobs

Veggie egg rolls

2010-04-22T09:02:00.000-07:00

I got this recipe off of the food network. It's an easy and yummy one from Emeril.
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Ingredients:

2 tablespoons sesame oil

2 tablespoons canola oil (I used vegetable oil)

1/2 head green cabbage, shredded

1 cup julienne carrots (I bought the matchstick ones)

1 cup julienne snow peas (I didn't have these on hand, so I used Celery)

1 tablespoon corn starch

1/4 cup soy sauce

8 egg roll wrappers

peanut oil for frying (I can't use peanut anything in our house, so I used vegetable oil)

sauce: (I skipped this and just used a store bought sweet and sour sauce)

1/4 cup dry mustard

1/4 cup water

In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional minute.

Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.

Lay the egg roll wrappers on a flat surface and lightly brush edges with water. Place 1/8 of the filing at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll. (If this sounds too confusing, just look at the picture on the back of your egg roll wrapper package. It shows you how to roll up egg rolls.)

Heat 3 inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees, fry the egg rolls until golden brown, about 2-3 minutes. Remove from fryer and drain on paper towels.

For the sauce, just combine the dry mustard with the water.

*** What do you do with all the left over wrappers? Well, Hayden and I got a little creative one day.... we peeled and cubed up a few granny smith apples, cooked them with a little butter, brown sugar and cinnamon. Do you see where this is going? Yeah, we made dessert egg rolls for lunch. It was fantastic! Have fun and get creative. Leave a comment if you've got other ideas for those leftover wrappers.

Tortellini Soup

2010-04-14T21:32:00.001-07:00

1 pound italian sausage

1/2 cup sliced onion

2 cloves minced garlic

1 1/2-2 cups chopped zucchini

3 (14 oz) cans chicken broth

2 (14 oz) cans stewed tomatoes (cut up if whole or big pieces)

3 1/2 cups water

1/2 tsp salt

1/4 tsp pepper

8 oz cheese tortellini (or more if you want)

Brown sausage. Add garlic, onion and zucchini. Add chicken broth, tomatoes, water, salt and pepper. Cover and cook for 15 minutes. Add tortellini. Simmer 20 min or until tender. If you like it milder, use regular flavor ground sausage, the italian gives it a little bit of spiciness. I use about twice the amount of tortellini, its so good!!! You can also add other vegetables if desired.

Giant Cookie Cake

2010-03-29T18:19:00.000-07:00

4 c. flour

1 1/2 tsp baking soda

1 1/2 tsp salt

6 Tbsp unsalted butter, softened

1 1/2 c. light brown sugar

3 tsp vanilla

2 large eggs, plus 2 egg yolks

3/4 c. heavy cream

3 c. semi sweet chocolate chips

5 pkgs cream cheese, room temp

2 c. powdered sugar

Preheat oven to 350. Whisk flour, baking soda and salt in a medium bowl. Cream butter and sugars in a mixing bowl. Add in vanilla, eggs and yolks, mix. Add half of flour mixture, mix. Add cream, mix. Add remaining flour mixture, mix. Stir in chocolate chips.

For each of the 5-6 cookie layers, drop one level cup batter onto center of a baking sheet lined with parchment paper. To make the circle even, trace an 8-inch plate or bowl on the underside of the paper. (Refrigerate unbaked dough) Spread dough into a circle. Bake til edges are golden brown, about 12 minutes. Remove from oven. Use a spatula to reshape the circle. Return to oven and bake til edges are golden brown, about 6 minutes more. Transfer to a wire rack to cool. If any dough is left over you can make regular sized cookies.

Mix cream cheese and sugar in a clean mixing bowl. Spread onto cookies. Stack cookies, placing an unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temp.

(I used frozen, then thawed out cream cheese and it changed the flavor of the cream cheese, it wasn't as good as I thought it should have been. Otherwise, Josh loved it for his birthday cake.)

Fruit Pizza

2010-03-28T19:43:00.000-07:00

Cookie Recipe

2 Cubes Blue Bonnet Margarine, softened

2 C. Sugar

2 Eggs (Add one at a time)

1 C. Sour Cream

1 tsp. Vanilla

1/2 tsp. Baking Soda

4 1/2 C. Flour

1 1/2 tsp. Salt

Cream together margarine and sugar, add eggs one at a time, and mix. Add sour cream and vanilla, mix. Add baking soda, flour and salt, mix. Refrigerate 1 hour or overnight. Roll out and cut into desired shapes. Bake at 350 degrees for 15-18 minutes. Let cool. Add fruit pizza frosting and desired fruits.

Frosting Recipe

8 oz Cool Whip

8 oz Cream Cheese

1/2 Package Powdered Sugar

Mix together.

Fruit topping suggestions: strawberries, kiwi, pineapple, mandarin oranges, blueberries, bananas (use fresh)

Broccoli Soup

2010-03-23T18:16:00.000-07:00

2-3 lbs fresh broccoli
1 cup sliced celery
1/2 cup chopped onion
3/4 tsp pepper
3/4 tsp salt
2 bay leaves
3 cans chicken broth
2-4 cups water (approx)
3 cups half & half
1/4 tsp nutmeg (optional)
4 1/2 Tbsp butter
3 Tbsp flour
1 cup heavy cream whipped (optional)
1 cup shredded cheese

Trim broccoli, split stalks & put into big pot (about 6 quart size). Add onion, celery, salt, pepper, nutmeg and bay leaves. Add chicken broth and enough water to almost cover broccoli. Bring to a boil and cook until broccoli is tender, 20-30 minutes. Drain, reserve broth. Remove and throw away bay leaves. Puree veggies with one cup broth. (To make it chunkier, I just use a potato masher) In emptied pot, melt butter and add flour, stir until smooth. Add veggies and half & half. Heat through. Add cheese, stir. Add salt and pepper to taste. If you want it thicker, melt 4 1/2 more Tbsp Butter and add 3-4 Tbsp flour and stir until smooth. Add to soup. Enjoy!

Glazed Corned Beef

2010-03-21T19:12:00.001-07:00

Since this week was St. Patrick's Day, I wanted to share with you the BEST recipe for corned beef. My mom made this a few years ago and it has been a hit since. The recipe is from the Taste of Home magazine.

Ingredients

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter, cubed
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish

Directions

Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside.
In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef.
Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing. Yield: 12 servings.

Note: I don't have a dutch oven, so I just boil mine in a pot. Works just fine. And for those of you that have never tried corned beef, give it a try. You'll be pleasantly surprised. Ask the butcher to pick you out a good one in the meat section. Enjoy.

IRISH BROWN BREAD

2010-03-15T12:11:00.000-07:00

This is super easy and very filling. The kids have fun making it because they only get to use their hands. You can bet that I'll be baking another loaf on St. Patrick's Day to go with our corned beef and cabbage.

Oh, how I love holidays!

1

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Ingredients:
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2 1/4 cups whole wheat flour
2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 1/2 cups buttermilk*
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Heat oven to 400 degrees. In a large bowl mix all dry ingredients with your hands. Make a well in the middle and pour in 1 1/2 cups buttermilk. Continue mixing with your hands, adding the remaining buttermilk as you combine the ingredients. The dough will be very wet and sticky.

Dust your hands with flour and shape the dough into a ball and place on a lightly floured baking sheet (I lined mine with parchment paper). With a knife, score a deep X in the top of the ball. Bake until it's golden brown, about 50 minutes. Transfer to a wire rack and let cool 10 minutes before slicing. Makes a crusty, dense loaf.

*Buttermilk - If you don't have any on hand you can mix 2 1/2 tablespoons of lemon juice with enough milk added to make 2 1/2 cups. Then let it sit for 5 minutes before adding to the bread.

bacon & cheese breakfast cups

2010-03-09T13:13:00.000-08:00

6 ounces cream cheese, softened

1 egg

2 tablespoons milk

1/2 cup (2 ounces) shredded Swiss cheese

(I've also used cheddar, but Swiss is my favorite)

1 green onion, chopped

10 refrigerated biscuits

5-10 slices of bacon, cooked and crumbled

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Preheat oven to 375 degrees.

Beat cream cheese, egg and milk in a medium bowl until blended. Stir in shredded Swiss cheese and chopped green onions.

Separate biscuits. Stretch each biscuit into a 5-inch circle, and press into a greased muffin tin. Sprinkle about 1 teaspoon crumbled bacon into each biscuit shell and top with 2 tablespoons cream cheese mixture. Top with another teaspoon of crumbled bacon. Bake for 22 minutes or until set and nicely browned. Cool for 5 minutes before serving.

baked apple french toast

2010-03-08T08:01:00.000-08:00

Our favorite french toast recipe!

1 cup brown sugar

1 cup butter

2 tablespoons corn syrup

3 large tart apples, peeled and cubed

1/4 cup minute tapioca

4 eggs

1 cup milk

1 tablespoon vanilla

9-12 thick slices of french bread

In a microwave melt butter, brown sugar, and corn syrup. Whisk until combined. Pour into a 9x13 casserole pan. Distribute apples on top and sprinkle with tapioca. Set aside.

In a deep dish whisk together eggs, milk and vanilla. Dip bread into mixture and place each slice on top of the apples. Cover with plastic wrap and refrigerate overnight.

Bake uncovered at 350 degrees for 30-40 minutes or until the bread is nice and toasted. Let cool for a few minutes before turning over onto a serving platter.

Hot Artichoke Spinach Dip!

2010-03-05T10:37:00.000-08:00

"Olive Garden" Hot Artichoke-Spinach Dip

1 c chopped artichoke hearts (the seasoned/canned kind)

½ c frozen chopped spinach

8 oz cream cheese

½ c grated parmesan cheese

½ tsp crushed red pepper flakes

¼ tsp salt

1/8 tsp garlic powder

dash of ground pepper

Boil spinach and artichoke in a cup of water in a small saucepan over medium heat until tender. Heat cream cheese in a small bowl in the microwave set on high for 1 min. Add spinach and artichoke hearts to the cream cheese. Stir well. Add the remaining ingredients to the cream cheese and combine.

Serve with celery, crackers, chips, a sliced baguette, or toasted bread for dipping.