Friday, December 26, 2008
Thursday, December 11, 2008
Wednesday, December 3, 2008
Wednesday, November 19, 2008
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.
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.
Wednesday, November 12, 2008
Pumpkin Cream Cheese Brownies
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
1/3 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.
Friday, October 31, 2008
Halloween is always soo much fun. Last night I found this great recipe for 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.
Friday, October 24, 2008
|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
1 1/2 cup
flour all purpose, sifted
1 1/3 cup water
1 ounce Sliced white turkey
1 ounce Sliced Swiss cheese
1 ounce ham sliced
2 slices Egg bread
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!
Sunday, September 28, 2008
Candy Corn Kiss Cookies
Here is the link for this recipe... Kisses Candy Corn Autumn Cookies
Next are my personal favorite-
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!
Tuesday, September 23, 2008
Monday, September 15, 2008
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!
Tuesday, September 2, 2008
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.
Saturday, August 23, 2008
French Toast Casserole
1 loaf french bread (cut into 1 inch cubes)
2 8oz cream cheese (cut into 1 inch cubes)
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.
Wednesday, July 30, 2008
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!
Wednesday, July 16, 2008
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.)
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!
Thursday, June 26, 2008
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!
Sunday, June 22, 2008
Friday, June 20, 2008
1 cup brown sugar
1/2 cup butter (softened)
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.
1/3 cup butter (softened)
1 1/2 tsp. Rootbeer concentrate
2 Tbsp hot water
Mix well, spoon on cookies.
Thursday, June 19, 2008
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.
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.
Wednesday, June 18, 2008
Monday, June 16, 2008
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.
Wednesday, June 4, 2008
Here is the link....
Friday, May 30, 2008
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
Sunday, May 25, 2008
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!
Wednesday, May 21, 2008
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!
Wednesday, May 14, 2008
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.
Tuesday, May 13, 2008
Thursday, May 8, 2008
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!
Sunday, May 4, 2008
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!
Thursday, May 1, 2008
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!
Wednesday, April 30, 2008
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)
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!
Tuesday, April 29, 2008
Sunday, April 27, 2008
Barbequed London Broil
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.
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
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!