"Puppy Chow" Recipe for Jen

Well really lets call it..
SNOW CHOW (click)

I am loving all of this white stuff and so is Molly!

The Good, The Bad, and The Funny!

The Good...

I am invited to a Cookie Exchange tonight, here is my cookie to share mmmm they are good. I wish my appetite would behave and let me enjoy all the goodies that will be there but unfortunately "The Funny" state I am in prohibits most food enjoyment.

Caramel Almond Grahams

12-14 Graham crackers

1 cup butter

1 cup brown sugar

1 cup slivered almonds (opt.)

Arrange graham crackers on a greased cookie sheet with sides in a single layer. In a medium saucepan melt butter and add brown sugar. Boil for 2 minutes then spread evenly over graham crackers. Sprinkle with nuts. Bake at 350 degrees for 15 minutes. Let cool and then break or cut into pieces.

I put m and m's and crushed candy cane on top of this batch and it was yum!

The Bad

So, not everything I make is all that great. These little peppermint cheesecakes looked super yummy on paper and on the plate but didn't taste so hot. If you really want the recipe I will post it but I won't unless it is requested.

The Funny

Molly's drawing of her baby brother in "mom's tummy that makes her puke a lot!"

Isn't she sweet!

Tis the Season!

Ahh the season for holiday baking, mmmm. Unfortunately I haven't really baked much. I could just take credit for baking up this cute Gingerbread House we made as a family. I have attempted in the past but thank heavens for Costco! I have also been working on a craft for our Ward Christmas Party. What do you guys think about this for a centerpiece?

I had better post some good recipes for the month, don't be surprised if they are all desserts though.

Homemade Oreo Cookies

1 package devil's food cake mix

2 eggs

1/2 cup vegetable oil

Canned frosting (your favorite flavor...ours is cream cheese)

Mix cake mix, eggs, and oil. Form into small balls and place on ungreased cookie sheet. Bake at 350 degrees for 5-7 minutes. Let cool. Put frosting in the middle of 2 cookies.

While eating one last night I thought mmminty frosting or cherry would be super delish too. Decorate them up for Christmas with some red and green sprinkles around the edges.

Blog Neglect!

Is there such a thing? Alright well last weekend I was home alone, no child, no husband! Here is a picture of the craftiness I engaged in that night.


I had this hankering for these butterscotch haystacks and as I was making them I thought hmm turkey bodies. Well here is the result. Pretty cute to give to the neighbor kids or as place settings I think.

Butterscotch Haystacks
1 - 11oz bag of butterscotch chips
3/4 cup creamy peanut butter
10 oz. chowmein noodles
3 1/2 cup mini marshmallows

Microwave chips for 1-2 minutes until melted in a large bowl. Stir in peanut butter. Add noodles and marshmallows. Toss until coated and drop by tablespoon onto wax paper. Refrigerate until hardened.

For the turkey...
Cut out some "feathers" out of construction paper although real feathers would be cute too.
Wrap haystack in plastic wrap and glue or tape to feather arrangement.
Add pipe cleaner feet and make your cutest turkey face.

I love Fall!

Nothing like the changing leaves to mark the beginning of fall baking. I love anything with pumpkin. I found this recipe and mmmm it was so good, even my hubby liked it. He does not have much of a sweet tooth, so I am always delighted when he likes the desserts I make. He really liked them because they weren't too sweet and they had cheese on them, cream cheese that is.

Pumpkin Cream Cheese Brownies



Ingredients:
6 tablespoons butter, melted
1 cup light brown sugar, packed
1 teaspoon vanilla
2 large eggs
1 cup pumpkin puree
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
4 ounces cream cheese, softened
1 egg
1/3 cup confectioners' sugar
1/2 teaspoon vanilla
2 tablespoons flour

Preparation:Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
In a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Happy Halloween!

Halloween is always soo much fun. Last night I found this great recipe for chicken.

Southwestern Chicken

1 envelope GoodSeasons Italian Dressing mix

1/2 cup oil

1/4 cup fresh lime juice

1/4 cup chopped cilantro

1 tsp. chili powder

1 tsp. cumin

Mix all ingredients in a plastic bag and marinate 4-6 skinless boneless chicken breasts.

Grill until done.

Slice into strips and serve in burritos, quesedilla's, or on a salad.

It's good enough to eat alone too.

This is Halloween!!

Make a Smilebox slideshow

We had such a great time on our trip October 7-11, 2008 that I forgot all about cooking and obviously blogging. I do want to share my favorite thing to eat from the trip. They serve it at the New Orleans Cafe, or you can get it at the Blue Bayou, it is the Monte Cristo Sandwich. If you don't know what it is, it is a ham, turkey, and cheese sandwich on french toast and then deep fried. They sprinkle it with powdered sugar and put some raspberry jam on the side for dipping. OOhhh it is heavenly. Unfortunately due to the nature of my pregnancy I was only able to enjoy it for about 20 minutes. Oh well, it was worth it!

Mone Cristo Sandwich
Ingredients for 1 servings

Batter
1 1/2 cup
flour all purpose, sifted
1/4 teaspoon
salt
1 tablespoon
baking powder
1 1/3 cup water
1 egg

Sandwich
1 ounce Sliced white turkey
1 ounce Sliced Swiss cheese
1 ounce ham sliced
2 slices Egg bread

recipe preparation
Sift together flour, salt and baking powder. Add water to beaten egg, then add to flour mixture and mix well. Set aside. Make a sandwich using turkey first, then Swiss cheese and then ham. Cut sandwich into quarters using tooth picks to hold sandwich together. Dip sandwich in egg batter and fry in 360@ canola oil until golden brown. Remove toothpicks and sprinkle with powdered sugar. Serve with raspberry jelly or maple syrup.

I have to admit I made this once and it was pretty good but nothing compares to eating it at Disneyland!

Event Baking

I just don't have it in me right now to bake for fun, but I had an event that needed dessert. I found the recipe for these "Kisses Candy Corn Autumn Cookies" on the back of a package of Candy Corn flavored kisses. Yep they reall look and taste like candy corns. I don't usually experiment for events so I made these and another cookie bar. The other recipe came from a Young Woman's leader back in the day. They are called Immoral Bars and are true to their name.

Candy Corn Kiss Cookies


Here is the link for this recipe... Kisses Candy Corn Autumn Cookies

Next are my personal favorite-

Immoral Bars

48 light caramels
1/2 cup heavy cream
1 1/2 cup flour
1 1/2 cup quick oats
1/3 teaspoon salt
2/3 teaspoon baking soda
1 1/8 cup brown sugar
1 1/8 cup melted butter
1 cup chocolate chips
1/2 cup nuts (opt.)

Melt caramels and cream and set aside. Combine flour, oats, salt, soda, brown sugar, and butter then blend. Pat 1/2 mixture in and ungreased 9x13 pan. Bake 350 degrees for 10 minutes. Remove from oven and sprinkle chips and nuts evenly. Pour caramels over top. Sprinkle remaining oat mixture over the top (Do not spread). Bake 15 - 20 minutes more. Let cool before serving.

I hope you enjoy these recipes, they are perfect for fall!

Oktoberfest 2008

We were invited to Jeff's brother's house for an early Oktoberfest celebration. Jeff is usually a pretty big time fun hater but something got into him.....he actually agreed to join me and Molly in some customary German get ups

Our little family!

Portia, Molly, and Isabelle

I way out did my self for the evening and made something that resembles a donut hole. They are called Kreppeln. I remember family reunions at Bear Lake where there was always a giant basket full of these delicious treats.

Kreppeln

4 cups flour

1/2 cup vanilla sugar (or 1/2 c. sugar with 1 teaspoon vanilla extract)

4 teaspoons baking soda

1 egg

rind of 1 lemon grated

1 1/2 cup milk

1 teaspoon vanilla or rum extract

Mix all ingredients slowly until forms a thick dough.

Drop by teaspoonful into hot oil, fry on both sides until golden.

Roll in granulated sugar.

They are best while still warm

MMMMmmmmmm!!!!!!!!!

WOW, Molly is 4!

HAPPY BIRTHDAY!

Well yesterday was quite the celebration, yep I cooked again with the help of Jeff! Sloppy Joe's, artichoke dip, and lots of salads thanks to everyone's help. The highlight of the party was the awesome "Barbie" cake Grandma Barb made. Despite some "melting" it was a work of art and the cutest thing I have ever seen. I couldn't have bought it, because it would have cost hundreds of dollars, and i just don't have the creativity to have made something so cute! Thanks Grandma!

Happy Birthday to our Little Princess!

So for the most requested recipe. This is an easy one but oohh sooo good! We had this at a work shower, thanks Jill for sharing the recipe. This is a definite party hit!

Spinach Artichoke Dip

2 8 oz. cream cheese

3/4 cup half and half

1 Tablespoon finely chopped onions

1 clove garlic, minced

1/2 cup grated parmesan cheese

10 oz. chopped frozen spinach, thawed and drained

13 oz. can artichoke hearts, drained and chopped

2/3 cup shredded monterey jack cheese

Put all ingredients ina crock-pot. Cook on low for 1 to 2 hours, stirring occasionally. Serve warm with tortilla chips, crackers, crostini breads, and/or french bread. Enjoy!

Yack....Food!

Well only under certain circumstances do I despise food and the main one is when I am pregnant. Well lack of time hasn't been the real reason for the few and far between posts, it has been the dreaded pregnant sickness. It's not just in the morning or at noon or lunch, it is ALL DAY LONG! My poor husband the saint has had maybe 2 meals cooked for him by me in the past 13 weeks. He has been feeding himself and Molly. I don't just get nauseated but I vomit at least 2 times a day. I have been trying to loose weight...how about 25 pounds. I haven't really enjoyed the method however. Breakfast usually stays down, but anything after the noon hour I get to enjoy twice.
Today, however was the second meal I have cooked, not sure what really got into me. I guess I have felt a lot of guilt for being a terrible, unmotivated, and unproductive wife and mom. Molly has been soo good to me! "Mom are you going to puke?" is usually her response when I start to cough, then she runs to the bathroom and puts up the toilet seat for me. What a girl! I did disappoint her last week when we were at the Spaghetti Factory and I wasn't able to make it home and left a mess in the parking lot. She really reprimanded me and said mom "you aren't supposed to puke in the street!" We are so excited though, despite the trials for this new "little bundle" we are expecting.
Hope I didn't gross you out too much!
Of all the pungent things to make, why did I choose this????? Oh well Jeff and Molly liked it!

Chili Pasta Casserole Recipe

1 lb. lean ground beef
1 medium onion, chopped
1/4 tsp. salt
1/8 tsp. black pepper
1 can (15 oz) vegetarian chili with beans
1 can (14 1/2 oz) Italian style stewed tomatoes, undrained
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup reduced fat sour cream
1 1/2 tsp. chili powder
1/4 tsp. garlic powder
8 oz. cooked pasta

Instructions: Cook ground beef and onion in large skillet. Sprinkle with salt and pepper. Brown beef until no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheddar cheese, sour cream, chili powder and garlic powder.Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese. Cover and cook 30 minutes until hot and bubbly.

Who has time to blog???

Well I have obviously been way to busy to blog! Between scapbooking trips, work, studying, planning a Disneyland trip (yeah!) and keeping Miss Molly busy it just hasn't been the priority. Well I made this casserole last weekend at scrapbook get away. As always it was a hit. It works well for breakfast, lunch, and/or dinner especially if there are leftovers.

French Toast Casserole

1 loaf french bread (cut into 1 inch cubes)
2 8oz cream cheese (cut into 1 inch cubes)
10 eggs
1 3/4 cup milk
1/3 cup syrup
1 tsp. cinnamon
1 tsp. vanilla

Place half of the cubed bread and on cube of cubed cream cheese in a greased 9x13 pan.
Layer with a second layer of bread and cream cheese. Combine rest of ingredients in a medium bowl and whisk until combined. Pour over top of bread. Cover with foil and refrigerate overnight.
Bake at 350 degrees
Bake covered for 20 minutes, then uncover and bake 40 more minutes. Let sit for 10-15 minutes before serving to let it set. Serve with syrup if desired.

The Derby weekend always provides a lot of food and fun! My favorite thing we had all weekend was this ice cream concotion...

Fruity Ice Cream

1/2 gallon vanilla ice cream
1/2 gallon raspberry sherbert
1 small can crushed pineapple
1 bag frozen raspberries
2 large bananas

Let ice cream melt a bit and mix them together in a large bowl. Add in the fruits. Return to a large container and refreeze.

EASY but GOODY!

Kamas Demolition Derby/Cabin Weekend

MMMM.... Peanut Butter

I really really love just about anything with peanut butter, especially if chocolate is involved too. I am not a huge Martha Stewart fan, her stuff is usually too exotic, but in her August issue of Martha Stewart Living she had a yummy!

NO BAKE CHOCOLATE AND PEANUT BUTTER OATMEAL BARS

vegetable cooking spray
9 ounces chocolate wafers (about 40 or 2 cups) finely ground
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners' sugar
1/4 teaspoon salt
5 ounces unsalted butter
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted

1. Coat a 9x13 inch baking pan with cooking spray and line with parchment, leaving a 2 inch overhang on the long sides
2. Combine wafer, oats, sugar, and salt in a large bowl.
3. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined.
4. Add peanut butter mixture to dry mixture stirring until combined. Press firmly into pan. Refrigerate for 30 minutes.
5. Pour melted semi-sweet chocolate over chilled mixture and spread in a thin layer over entire surface. Refrigerate until hard.
6. Heat remaining 3 tablespoons of smooth PB until runny, drizzle over chocolate layer. Drizzle milk chocolate over PB. Refrigerate until hardened.
7. Use parchment to lift out chilled bars. Run a sharp knife under hot water, dry well, and cut into 24 squares. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to a week or frozen up to 1 month.)

My Variation:
I didn't have chocolate wafers so I used graham crackers instead-super good!
I used all milk chocolate and all smooth PB because that is just what I had!

Everything's better with RAINBOW SPRINKLES!

RAINBOW SPRINKLES!



WELL, THE RECIPE I AM POSTING TODAY DOESN'T REALLY HAVE RAINBOW SPRINKLES IN IT BUT HOW CAN YOU RESIST THIS SWEETEST THING TELLING YOU "BUT MOM, IT REALLY NEEDS SPRINKLES!"



TODAY'S RECIPE IS A SWEET ONE. I HAVE BEEN WANTING TO BAKE THESE FOR A COUPLE OF WEEKS NOW AND DECIDED TODAY WAS THE DAY! THIS ONE IS FOR YOU SHAUNA!

PEANUT ROLL BARS

(THEY TASTE ALMOST LIKE NUTROLL CANDY BARS, JUST BETTER!)

1 CUP BUTTER (SOFTENED)

1 CUP BROWN SUGAR

3 EGG YOLKS

1 1/2 TEASPOONS VANILLA

2 1/4 CUP FLOUR

3/4 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

1/2 TEASPOON SALT

CREAM BUTTER AND SUGAR, MIX IN EGGS AND VANILLA. MIX IN REMAINING INGREDIENTS. PRESS INTO A 17x12 INCH PAN. BAKE AT 350 DEGREES FOR 12-15 MINUTES. REMOVE FROM OVEN AND SPREAD ON

5 CUPS MINI MARSHMALLOWS.

RETURN TO OVEN UNTIL MARSHMALLOWS HAVE SPREAD TOGETHER. COOL COMPLETELY.

IN SAUCEPAN MELT

1 1/2 CUPS LIGHT CORN SYRUP

5 TABLESPOONS BUTTER

3 TEASPOONS VANILLA

3 CUPS BUTTERSCOTCH CHIPS (AUNT HEIDI LIKES PEANUT BUTTER CHIPS BEST!)

STIR CONSTANTLY, BRING TO A BOIL AND BOIL FOR 1 MINUTE. LET COOL TO ROOM TEMPERATURE! POUR OVER COOLED MARSHMALLOWS, THEN PRESS ONTO MIXTURE..

2 CUPS RICE KRISPIES

2 CUPS PEANUTS

LET COOL AND STAND OVERNIGHT FOR BEST RESULTS. CUT INTO SMALL SQUARES.

VARIATION: ADD RAINBOW SPRINKLES OR USE WHITE CHOCOLATE CHIPS AND MACADAMIA NUTS!

MOLLY'S
RAINBOW SPRINKLE
VARIATION!

It's a Baaffle!!!!!

What's a baaffle (pronounced bawful) you ask?? It is the name my neighbor came up with for the lunch he just happened to show up for.
+ +

These 3 ingredients among others combine to make a baaffle. I got this recipe at work from a friend who was telling us about the trouble she went to, to make these for her husband for Father's Day. Thanks Julia! I sure wish I had had this recipe last Sunday! I was sure they would be a hit at my house since bacon and cheese are among the favorites. It just so happened we had 2 neighbor's join us too! They were a HIT! I want to dedicate this recipe to all you bacon lovers out there!

Baaffle

2 cups Krusteaz Belgian Waffle Mix

1 cup milk

1 cup sour cream

1 egg

1 Tablespoon melted butter

Mix together then stir into batter:

6-8 slices bacon crumbled

1 cup shredded cheddar cheese

Cook on a waffle iron like a regular waffle.

Makes 3 - - 12 inch square waffles

Homemade Buttermilk Syrup

2 cubes butter

2 cups sugar

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon baking soda

Melt butter in a medium saucepan on medium high heat. Add sugar and buttermilk. Bring to a boil. Stir constantly at a boil for 4-5 minutes. Remove from heat and add vanilla and baking soda. (If your pot is more than 1/2 full you may want to add the vanilla and soda in the sink, it will almost double the volume.)

Serve syrup over hot waffle. MMMMM, these are sooo good.

Caution: Not to be used for dieters, may clog arteries!

More 4th of July Favorites

I was reminded today by a friend of mine of long lost cookie recipe I usually only make in the summer. They sound wierd but trust me if you like rootbeer you will love them!

Cookies


1 cup brown sugar

1/2 cup butter (softened)

1 egg

1/4 cup buttermilk

1 tsp. Rootbeer concentrate (extract)

1 3/4 cup flour

1/2 tsp. baking soda

1/4 tsp. salt

Cream sugar and butter, add egg, buttermilk and rootbeer concentrate. Mix well. Add dry ingredients. Dough will be slightly moist. Drop by teaspoonful on greased pan. Bake at 350 degrees for 7-8 minutes. Do Not over cook. Place on cooling racks. Glaze while still warm.

Glaze

2 cups powdered sugar

1/3 cup butter (softened)

1 1/2 tsp. Rootbeer concentrate

2 Tbsp hot water

Mix well, spoon on cookies.

I usually double the recipe it only makes about 2 dozen per batch.

Take-out Thursday

About a year back we had some really bad luck cooking on Thursdays. If my memory serves me right we had 6 or 7 Thursdays in a row where the meal just didn't turn out. It started with something in the crockpot that had cooked to "hockey puck" consistency by the time we got to it. There was a pasta that tasted terrible, the rice dish that completely shattered the dish, and others that followed the same patterns. We finally decided that Thursday's were either old reliables i.e. grilled cheese or spaghetti etc. or take out. The streak has finally been broken. Not realizing what day it was I tried out a new pork chop recipe that was a HIT!

Teriyaki Pork Chops with Tropical Salsa

2/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup rice wine vinegar

2 cloves garlic, minced

6 (1 1/2 inch thick pork chops)

In saucepan, combine ingredients (except pork chops). Heat to boiling, stirring until sugar dissoved. Remove from heat and cool. Put pork chops in shallow dish or Ziploc. Add cooled soy mixture and marinate in refrigerator overnight, turning occasionally.

Grill pork chops 7 to 9 minutes per side over medium heat basting with marinade during last 5 minutes of grilling. Transfer to serving platter and serve with Tropical salsa.

I like to use the pineapple salsa from Harmons but here is the recipe that was included.

Tropical Salsa

2 cups finely diced fresh pineapple

1 cup finely diced papaya

3/4 cup finely diced peppers

1/2 cup finely diced onion

1 clove garlic, minced

3 tablespoons chopped fresh mint leaves

salt to taste

Combine ingredients and let stand at room temperature for 1 hour before serving.

Here's to the Red, White, and Blue!

Just wanted to post this great looking dessert I saw in the Martha Stewart Living magazine. I love the July Holiday's and am looking forward to the fun (especially the fireworks) that go along with the months festivities.

A Tribute to Dad!

Happy Father's Day to the best dad in the whole world.

He truely is "INCREDIBLE!"

Things have been crazy busy the last couple of weeks. A very fun and relaxing girls trip to St. George, and then being in charge of the Fassmann Family Reunion have taken up my free time...free time, what's that? In the midst of the chaos, I showed the meatloaf cupcakes to my mother-in-law, and we decided to try them for Father's Day along with Ribs. The family had a great time and everything was a big hit! Here are pictures of Barb's "cupcakes." Sorry, the recipe is a family secret!

This rib recipe was shared by my good friend from work, Jodi. I took some liberty on the recipe and changed it a little on accident. I needed Sprite for the recipe and didn't have any and really didn't want to go to the store. We just happened to be at the in-laws and I figured they might have some. There wasn't any Sprite but there was Tiki Mist Shasta. I looked at the ingredients and it had lemon juice so I figured it was their version of lemon lime soda. I didn't think anything of it until the next morning when I put it in the crock pot with the ribs. Well it was closer to Mountain Dew than it was to Sprite. I used it any ways. The ribs were incredible.

Barbeque Ribs

1 rack bone-in pork ribs

2 cans Sprite (or Tiki Punch)

Cook on low in crockpot 4-6 hours.

Remove from crock pot to a pan. Brush with your favorite BBQ sauce and bake in 400 degree oven for 15 to 20 minutes.

Enjoy!

Meatloaf Sunday with a twist!!!!

My husband had me looking for a recipe and I stumbled upon this cupcake blog. I LOVE cupcakes! I had to put a link to this meat loaf cupcake recipe for the in-laws. Hands down my mother-in-law makes the best meatloaf, (and I don't really like meatloaf all that much) and we are always trying to figure out how to make it single serving for a shower or other function. Well I think these are darling little treats! I haven't made them so I don't know if they are good, but aren't they cute?

Here is the link....

http://finefuriouslife.com/2008/05/14/meatloaf-cupcakes-with-mashed-potato-frosting/

It's Fabulous

Molly is WAY into High School Musical 2 and thinks that everything is "fabulous." Troy is "fabulous"- not cute, I am "fabulous", and last night's dinner was "fabulous!"
This is a recipe out of the Kraft magazine that I doctored up a bit.

Zesty Shrimp and Pasta

8 oz. package linguine, uncooked
3/4 cup Sun-dried tomatoe vinagrette dressing
2 cups sliced mushrooms
3 scallions sliced
1 can (14oz.) marinated artichoke hearts, drained and quartered
1 lb. uncooked cleaned large shrimp
1 Tbsp. chopped parsley (fresh)
1/2 cup sundried tomatoes cut into small pieces
1/4 cup grated parmesan cheese

Cook pasta as directed on package.

Meanwhile, heat 1/2 cup dressing in large skillet on medium heat. Stir in mushrooms, scallions, artichokes, and sun-dried tomatoes. Cook 3 minutes, stirring occasionally. Add shrimp and parsley; cook 2 minutes or until shrimp are pink and vegetables tender, stirring occasionally.

Drain pasta and return to pot. Add shrimp mixture, remaining 1/4 cup dressing, toss lightly.
Sprinkle with cheese!

Variations: subsitute broccoli or red pepper for any of the veggies or add them too!
Makes 6 - 1 cup servings

A Festival!

As nurses food is a big part of working a holiday weekend. The term "festival" has been coined as the word to have a potluck lunch. Well today was a Festival Day! It was a French Dip Sandwich festival. I offered to make the meat, which was probably the easiest part. It was super delicious, so here is the recipe for all those who requested it. This is truely one of the easiest things ever!!!! It works great for potlucks, taking dinner to the neighbors, camping (if you have electricity), and scrapbook crops! If you are lucky there will even be leftovers because it tastes better the next day!

French Dip Sandwiches

3lb. Rump Roast (trim off the fat)
1 can beef consumme
1 packet Au Jus seasoning
1 packet Good Seasons Italian Dressing
2 cans water

Combine in crockpot and cook on low 6-8 hours. Shred meat and serve on crusty buns (we like ciabatta rolls) with provolone cheese. Use the liquid to dip sandwich in.

*Stock up on rump roasts when they go on sale. $1.99/lb or less is a good price!

Me, Soccer Mom?

Well Molly is in her 3rd week of county rec soccer. She absolutely loves it, and frankly so do I. I love soccer and am so happy she love's to play too. Games are Monday's at 5:30p.m. what a dumb time! The dads rush from work, and most of the kids haven't eaten yet and are famished as they attempt to run after the ball. Watching them is so funny. Poor coach, really how do you herd helium balloons? 3 year old/helium balloons...what's the difference. Our game yesterday was probably the best the team did over all but the worst Molly has done. I can't really blame her, being sick has really run her down. She was at the game in all her attitude.

Well usually after the game we just grab a little Shivers or McDonalds but we've been trying to cut back. I found this great quick and easy recipe while searching for "diet" recipes several years ago. My hubby really likes this one too!

Southwestern Pork Chops

serves 4 185 calories/serving

1 Tbsp. olive oil

4 pork rib chops

1 cup salsa

1/2 tsp. cumin

1/4 cup shredded cheese

Heat oil on medium high heat. Season pork with salt and pepper. Brown in hot oil 2 minutes on each side. Add salsa and cumin. Turn heat down to medium low and simmer 6-7 minutes until cooked. sprinkle with cheese.

Serve with rice.

Chicken works well too. Start to finish 15 minutes!

What a Week!

Well 10 days later and Molly is finally feeling better. 5 days of high fever then 5 of low fever. We also spent the weekend at my parents' cabin in Woodland. It was great we had some friends up and did some fishing. The kids had more fun finding the worms to fish with than actually fishing! We had the best chicken ever....my brother the griller, partially responsible. It was nice to be away in the mountains while it was sssooo hot here in the city!

Thyme Lime Chicken

2 Tbsp. butter

2 Tbsp. olive oil

2 Tbsp. fresh lime juice

1 Tbsp. minced fresh thyme or 1 teaspoon dried thyme

1 tsp. lime zest

1 garlic clove

1/2 tsp. salt

1/4 tsp. pepper

4-6 chicken breasts

In a small saucepan melt butter in olive oil; add lime juice, thyme, lime peel, garlic, salt, and pepper. Brush on chicken. Broil basting frequently 6-7 inches from the heat for 15-20 minutes on each side.

My directions:

mix all ingredients (melt butter) and let chicken marinate in mix. Grill on the BBQ.

Just a Quickie

Well, I was up most of the night with a sick little girl. Not really sure what's up, just a really high fever for the past couple of days. We went to the Doc today negative strep, etc. Luckily this afternoon she seems to be feeling better. Those events prompted yet another quick and easy crockpot recipe. What would we ever do without the crockpot.

Italian Crockpot Chicken
4-6 chicken breasts
1 can cream of chicken
1 8ounce cream cheese
1 packet good seasons Italian dressing mix

Combine all ingredients in crock. Cook on low heat about 8 hours. Serve over pasta, rice, or baked potatoes.

For the Healthy...

or those who desire to be!

For those of you who don't know I am training to run a 5K. Now that it is in the open, there is no turning back. I found a running schedule called "From Couch Potato to 5K".

I am on week 4 of a 9 week schedule. I can now run 5 minutes...doesn't sound like much but I am thrilled with my progress. Week 1 was running 90 seconds and walking 2 minutes for 30minutes, I didn't ever think I would make it this far. Next week will be a challenge, 20minutes, really???? Well in my attempts to exercise I have tried eating healthier, although you wouldn't guess it with the recipes so far. Here is a good lunch idea I got out of a Weight Watchers cookbook.

Corn and Black Bean Lettuce Bundles

1 (19oz.) can black beans

1/2 cup corn kernels

1/2 red bell pepper

4 green onions sliced

1/4 cup chopped cilantro

2 tablespoons fresh lime juice

1 teaspoon ground cumin

1 garlic clove - minced

1/2 teaspoon salt

1 head Boston lettuce - cleaned and separated into leaves

1. In medium bowl combine all ingredients except lettuce. Refrigerate covered at least 1 hour to let flavors blend.

2. Fill lettuce leaves with 1/3 cup mixture and roll up like a burrito.

Makes 8 bundles

Per 2 bundles...166 cal, 4 g fat, 29 g carb, 4 g fiber, 11 g protein

WW points 3 points

The bean mixture is really good with tortilla chips too!

Alright, today started off like any super mom would hope. I was out the door at 6:30a.m. met a friend, and walked 31/2 miles in under an hour. When I got home breakfast was on the table, the hubby ready for work, and the kid eating. WOW that never happens before 9:00a.m.! I had hopes of granduer for the day, thinking hey lets ride Trax downtown and look at the flowers on Temple Square (since I was too cheap to pay $10 to go to the Tulip Festival at Thanksgiving Point). Before the fun though I had to figure out what to take my sweet neighbor who just had her hip replaced. I thought I could put a roast in the crockpot (meat and veggies all in one) and whip up a batch of oatmeal raisin cookies. The roast was in the crockpot and cookies baked, all before 9:00a.m.....doing good! Right??? Wrong!
The cookies didn't do too well. I don't really prefer oatmeal raisin but "no chocolate" was requested so I made the batch of cookies up until the chocolate chips get added and took out a cup or so and added some cinnamon and raisins and put them in the oven to bake. Well on the way out of the oven I burned my hand and dropped the pan, making the cookies paper thin and not very appealing. The rest of the batch is mmmmm good, too bad it all had chocolate. Oh well! Plan B - Luckily I had an unused pie crust, some pudding and bananas. Banana cream pie!
The roast smells delectable and it is as my husband said "one of his top 5!"
So as for our plan, about 9:30 the neighbor comes over to play! I knew she had school at 12:00 so I thought I could get ready and then we could go. Well by the time the little one was done playing at 12:00 I had barely gotten ready and was exhausted. Too my relief she wanted to play "princess" with her "friends". I thought hmm good time for a break for me. The house was finally picked up, the laundry folded and put away, dinner cooking, and Molly playing! I got out the laptop, put it in the bedroom and pulled up the past 2 episodes of Grey's Anatomy I had missed. It was so "not me" to sit, watch TV, drink a diet coke, and ignore my child for 2 hours. Well now that it is almost 4:00p.m. and I didn't do what I had intended but sometimes a little "me " time is the recipe to being more productive. I think it is turning into a 3 diet Coke day but oh well! Probably a little TMI but here are the recipes!

I stumbled across this roast recipe in a Paula Deen cookbook.
Spiced Beef with Dumplings

One 3lb. boneless chuck roast
2 Tablespoons vegetable oil
One 16 ounce can tomatoes
1 1/2 cups water
1/2 cup red wine
2 teaspoons beef granules
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic minced
6 whole cloves (I don't use, so I guess my version isn't spiced)
1 package (8 count) refrigerated biscuits
1 tablespoon minced fresh parsley
1/4 cup cold water
2 tablespoons cornstarch

Trim the excess fat from roast. Heat the oil in a large Dutch oven over medium heat. Brown roast on all sides. Add tomatoes, water, wine, bouillon, salt, pepper, garlic, and cloves. Cover and cook slowly 2-3 hours until tender. Place biscuits on top of roast and sprinkle with parsley. Cover tightly and steam dumplings for 10-15 minutes, giving pot an occasional shake. Remove meat and dumplings to a platter. Make the gravy by mixing the water and cornstarch. Stir into boiling broth, continue to stir the water and cornstarch. Stir until thick. If the broth doesn't need thickening serve as is.

My Way: After browning the roast I put it in the crockpot with the rest of the ingredients (through the cloves, although I omit them). Cook on low 6 hours. Add some cut up potatoes and carrots and add those. I bake the biscuits on the side and don't usually have to thicken any gravy. It is soooo tasty!

Treats!!!

Making treats is a favorite past time, eating them more so. Here are a is one of my favorite sweet snacks - Sweet Chex Mix. I am not allowed to show up to a scrapbooking weekend without it. It is probably my most requested recipe.

Sweet Chex Mix

1 (11 ounce) box Golden Grahams
4 cups corn chex
4 cups rice or wheat chex
2 cups coconut
1 cup slivered almonds

Mix together in a large bowl.

1 cup sugar
1 cup light corn syrup
1 stick butter

Mix sugar, corn syrup, and butter in saucepan and bring to a boil. Boil for 3 minutes. Pour over cereal mixture and stir to coat. Spread out on wax paper to cool.
(The longer it boils the more crunchy it becomes. At 3 minutes it is perfectly gooey!)

BEWARE: Once you take a bite you will be addicted!

mmmm!!!! that looks good!

So after a fun filled day wrangling kids at the Children's Discovery Gateway we decided lunch at the California Pizza Kitchen sounded good. I love pizza and won't ever turn down an opportunity to have pizza, so I orderd the BBQ chicken pizza. It was tasty, but my friend ordered wisely and got the BBQ chop chicken salad. It looked sssooooo good!!! It inspired dinner for the night. I have this recipe from an awesome cookbook called "Favorites". I use this cookbook at least once a week. Everything in it is delicious!

BBQ Chicken Chop Salad

2 boneless skinsless chicken breasts
1 cup barbeque sauce

Marinate chicken in sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3-4 Roma tomatoes, chopped
1 jicama, peeled and diced
1/2 cup cilantro, chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1 avacado, chopped
1/2 pound Monterey Jack cheese, grated

Combine chicken in a large salad bowl with salad ingredients and toss. Serve with tortilla chips and a lime wedge.

For the dressing mix equal parts Ranch dressing and BBQ sauce.


The really great thing about this salad is that the men I have served it for eat it and actually enjoy it!

The Favorite Sugar Cookie Recipe

I guess since the flower shaped sugar cookie gets its own picture I had better include the recipe. It is one I ran across at Christmas time in the America's Test Kitchen Cookbook.

Holiday Cut Out Cookies

2 1/2 cups flour
3/4 cup superfine sugar (I just use regular granulated)
3/4 tsp. salt
16 tablespoons (2 sticks) butter cut into 1/2 inch pieces softened (I just stand by the mixer and cut in little pieces as it mixes and it works fine.
2 Tablespoons cream cheese softened
2 teaspoons vanilla extract

1. Whisk the flour, sugar, and salt in a large bowl. Beat the butter into the flour mixture one piece at a time with an electric mixer on medium low speed, then continue to beat until mixture looks crumbly and slightly wet, 1-2 minutes. Beat in the cream cheese and vanilla until the dough clumps about 30 seconds.
2. Knead to make dough into a cohesive clump. Divide dough in half and pat into two 4 inch discs. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Heat oven to 375 degrees. Roll out dough and cut out into shapes.
4. Space cookies on cookie sheet about 1 inch apart. Bake for 10 minutes until light golden brown.
5. When cooled decorate with glaze (recipe to follow)


Glaze

3 Tablespoons whole milk (skim works fine)
1 Tablespoon cream cheese
1 1/2 cups confectioners' sugar

Whisk 2 tablespoons of milk and cream cheese until smoothe. Add sugar and whisk until smooth. Add remaining milk until glaze is thin enough to spread easily.

With the glaze I put some in a frosting bag and pipe around the edges of the cookies. I then go back and fill in the cookies with the glaze using a spoon.

To be honest these cookies are a lot like shortbread and are better the next day!

Whatever Dinner

So, I got home from work and wondered what to make for dinner. So I thought spaghetti but it just wasn't quite there. I found some cheese ravioli's in the freezer and had some sun dried tomatoes and thought i could whip something up with that. I put the tomatoes, garlic, and basil in the blender. Just some of everything about a cup of tomatoes, a tsp garlic and dry basil (i think fresh basil would be better!) I also had some spinach I added. After the ravioli were cooked I added the spinach until it wilted then stirred in the blender mixture. It was very very good and quick! I don't usually cook without a recipe but I felt this one was pretty fool proof!

Sunday Dinner

So for dinner tonight the menu is
Barbequed London Broil
Grilled Yams
Homemade Rolls

The roll recipe is a new one so I won't share the recipe until I know if it is good. Here are the others:

Barbequed London Broil
2 pounds London Broil beef
1/2 cup soy sauce
1/4 cup white wine vinegar
2 cloves garlic, minced
2 Tablespoons brown sugar
2 Tablespoons vegetable oil

Place meat in a dish. Combine the next 5 ingredients and pour over the meat. Marinate 4 to 5 hours at room temperature, turning every 30 minutes. Barbeque over medium heat until cooked to taste. Cut into thin slices and serve.


Grilled Yams
2 1/2 pounds yams
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 green onion chopped
2 teaspoons fresh lime juice
Lime wedges

1. Boil yams until soft, rinse in cold water to cool.
2. With a sharp knife peel yams and cut crosswise into 1/2 inch thick slices
3. In a small bowl whisk together oil, salt, and cumin. Brush on both side of yam slices, reserving remaining cumin oil.
4. Grill slices on an oiled rack until golden brown. About 3 minutes on each side.
5. Thinly slice green onion and sprinkle over grilled yams.
6. Whisk lime juice into remaining oil and drizzle over yams.
Serve with lime wedges. ENJOY!

Me Blogging???

Alright, so I swore up and down that I would never have a blog!!! In a moment of weakness while requests for my recipe's were high I decided that a blog was better and easier than putting a recipe book together. At my work I am known as the one who "always brings the really good treats." I love to cook and share what I cook. Everyone always wants the recipes so here they are. Then this morning when I told my husband what I was going to do he said that he had had a conversation yesterday with his mom and sisters. I had made some AMAZING sugar cookie flowers on a stick for my mother-in-laws birthday, they are her favorite. They were discussing them and said we should sell them (just like anything good we create) and call them Cookie Sprout's - so good you'll want to eat the dirt! Well who can turn down a compliment like that!