Sunday, September 28, 2008

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!

Tuesday, September 23, 2008

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.
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

Monday, September 15, 2008

WOW, Molly is 4!


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!

Tuesday, September 2, 2008


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 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.