Curry and Honey Glazed Chicken

i'am sure that this is in one of the cookbooks but...i don't know where.

1/2 c. honey
1/4 c. butter
1/2 c. Dijon mustard
1 T. curry powder
1 T. lemon juice
1 T. soy sauce

use bone-in skin-on chicken.  place chicken skin side down.  mix all ingredients in small pan, heat until butter is melted.  pour over chicken, cover, refrigerate all day or over night.  turn chicken over before baking.

bake covered 350 for 1 hour, uncover and bake 15 minutes more.  baste with juice a few times.  serve with rice or potatoes.

Spaghetti Sauce with Meatballs

this recipe comes from the Trinity Cookbook.  i usually double the recipe and split in thirds, and freeze two.

Sauce:
1/2 c. onion, chopped
1 clove garlic, minced
3 T. oil
1 (28 oz.) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 c. water
1 t. basil
2 T. parsley
2 t. salt
1/4 t. pepper

Saute onion and garlic in oil.  add rest of ingredients. simmer low heat 1 hour.  add meatballs.

Meatballs:
1 lbs. ground beef
1 c. bread crumbs
1/2 c. parmesan cheese
1 T. parsley
1 clove garlic, cut fine
1/2 c. milk
2 eggs, beaten
1/2 t. salt
1/8 t. pepper

mix all ingredients. flatten mixture in cookie sheet and bake 350 for 30-40 minutes.  cut up into chunks.  add to sauce.  serve over spaghetti.

Mexican Burrito

this recipe is out of the Heritage Cookbook if you would rather look at it there.


1 & 1/2 lbs. hamburger  ( I use 1 lbs.)
1 (15 oz.) can tomato sauce
1 T. chili powder
1 T. cumin
1 can refried beans
1 (12oz) pkg. cheddar cheese
tortilla shells

Sauce:
2 T. cumin
2 T. chili powder
2 t. oregano
1 (12 oz.) can tomato paste
1 stick butter
1 pkg. dry enchilada mix
1 jar Heinz brown gravy (i buy this in packets and make the gravy first)
3 c. water

brown hamburger, drain.  add next 5 ingredients (make sure to leave some cheese to sprinkle on top).  simmer 10 minutes.  fill tortillas.  place in 9x13 pan.

for sauce:  mix all ingredients and simmer a few minutes.  (the recipe says to split in half for next time, but i split it into 3 and freeze the rest.)  Spoon 1/2-1/3 sauce over tortillas.  top with cheese. 

bake 350 for 20-30 minutes.  serve with lettuce, tomatoes, onions, olives, and sour cream.

NOTE:  the chili powder and cumin amounts are correct. 

be sure to complete self control 101 before baking

For lack of something better to call them...CAKE MIX BARS

These bars are the easiest ever to make

1 yellow cake mix
2 eggs
1 stick of butter melted or almost melted
mix well
add 1 cup+ chocolate chips

put in a greased 9x13 pan and bake for 20 minutes at 350*

*simple and quick*

***I just made variation of these bars with a chocolate cake mix and peanut better chips...even better than the original recipe.  I can hardly stay away from them in fact I think I need one right now!

enjoy!

Amish Peanut Butter Cookies

2 c. peanut butter

2 c. brown sugar

2 c. white sugar

4 eggs

1 lbs. butter (that's a whole box - 4 sticks!)

1 Tbs. vanilla

5 c. flour

3 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 bags Hershey's mini kisses. (I used regular chocolate chips.)

Cream together first 6 ingredients until smooth. 

Then add the next 4 ingredients and mix well.

Add chocolate kisses.

Roll into balls, roll in sugar. (I skip this step and they still taste great. They just don't have the cracked sugared surface.)

Bake at 350 for about 12 minutes.

This recipe is from Leesa VanOverloop.

Bacon Wrapped Chicken

this recipe came from taste of home ultimate chicken cookbook, and is supper easy to prepare.

6 boneless skinless chicken breasts halves
1 (8 oz) carton of chive and onion cream cheese
1 T. butter
salt to taste
6 bacon strips

flatten chicken to 1/2 inch. spread 3 T. chive and onion cream cheese over each. dot with butter and sprinkle with salt. roll. wrap each with bacon strip. place chicken seam side down in greased 9x13 pan.

bake uncovered 400 for 35-40 minutes. broil 6 inches from heat for 5 minutes to have crispy bacon.

Sweet and Sour Chicken

1 medium green bell pepper cut into 1 inch chunks (i diced mine)
1 small onion, thinly sliced (i also diced these)
1 T. oil
1 (20 oz) can of pinapple chunks
3 T. white vinegar
2 T. soy sauce
2 T. ketchup
1/3 c. packed brown sugar
2 T cornstarch
1 pkg (12 oz) popcorn chicken (i didn't have popcorn chicken so i used 2 chicken breasts.

in a skillet stir-fry pepper and onion in oil for 3-4 minutes. drain pineapple reserving juice in a 2 c. measuring cup. add enough water to pineapple juice to measure 1 & 1/3 cusp. stir in vinegar, soy sauce, and ketchup. in large bowl combine brown sugar and cornstarch. stirr in pineapple juice mixture until smooth. gradually add to skillet. bring to boil. cook and stir for 2 minutes or until thickened. add pineapple. reduce heat and simmer uncovered for 4-5 minutes until heated through. meanwhile, microwave chicken according to package directions. stir into pineapple mixture. serve imediatly with rice or potatoes.

This is a Dykstra family recipe.

Taco Ring

2 tubes (8oz.) crescent rolls

2 lbs. ground beef

15 oz. tomato sauce

2 pkg. taco mix

cheddar cheese

Brown beef and drain. Mix beef, tomato sauce, and taco mix.

Unroll crescent rolls, place points out, wide ends overlapping, into a circle on cookie sheet. Press together. Spread mix on top. Then spread cheese and fold points over the meat.

Bake at 375 fro 20-25 minutes.

I love serving this tasty dessert for the winter holidays. This recipe is originally from TOH with a few adjustments.

Bread Pudding

10 cups cubed French bread

1/2 cup raisins

8 eggs

2 cups half and half cream

2 cup milk

1 cup packed brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. vanilla

4 Tbsp. rum

Arrange bread cubes evenly in greased 9x13 baking dish. Sprinkle with raisins.

Beat eggs in large bowl. Add cream, milk, brown sugar, cinnamon, nutmeg, vanilla, and rum and beat until mixed. Pour over bread. Let sit for 30 minutes until bread absorbs milk mixture.

I like to serve it warm, so I make ahead to this point and refrigerate. You may need to bake a little longer because it's cold.

Bake, uncovered, at 350  for 30 minutes. Cover with foil and bake 15 minutes longer or until a knife inserted near the center comes out clean.

Caramel Sauce

2 cup. packed brown sugar

1 cup (2 stick) butter

1 cup heavy whipping cream

2 tsp. vanilla extract

In saucepan, combine the brown sugar, butter and whipping cream. cook and stir over low heat until smooth. Remove from heat. Stir in vanilla.

Serve bread pudding warm with vanilla ice cream and warm sauce. Yum!

I combined a couple recipes in Taste of Home for these delicious grilled burgers.

Grilled Burgers

1 pound ground beef

1 egg

1/2 c. shredded cheddar cheese

2 Tbsp. to 1/4 c. chopped onion to taste

2 Tbsp. soy sauce

2 Tbsp. ketchup

1/2 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

Mix all ingredients in large bowl. (I usually mix it with my hands.) Then shape into 4 or 5 patties. Grill. Dress with your favorite condiments. Enjoy!

Usually I make up multiple batches at once. Then I shape the patties, place them in a stack with parchment paper between them and freeze in a Ziploc bag.

I know that this is out of season, but I found the photo now, so I better post it now.

Campfire Elephant Ears

creasant rolls

spray butter

cinnamon and sugar

Place a rectangle (1/4 of the tube or 2 triangles) of creasant roll in a buttered large hobo pie maker or panini maker. Brown both sides in the campfire until creasant if done. (You'll have to ask Chris for specific technic. I know that he likes to start with a warm panini maker. Then after he has made quite a few, it gets too hot and he needs to give it a break.)

Flip onto plate, spray with butter, and sprinkle with cinnamon and sugar. Enjoy!

Here is Grandma Kamps' recipe for Boston Brown Bread. It's in the Hope School Tasting Bee Cookbook. We love this one and I know that Dad makes it quite a bit. :)

Grandma's Boston Brown Bread

1 c. raisins

1 c. hot water

1 tsp. baking soda

1 Tbsp. Crisco

Put in bowl and soak for 1 hour. 

I put the hot water and Crisco in first and microwave for a minute to melt the Crisco.

Add:

1 c. sugar

1 egg

1 tsp. vanilla

1 3/4 c. flour

1/2 c. nuts (optional)

Mix all together and put in 1 large or 2 small loaf pans. 

Bake at 325 degrees for 1 hour.

Homemade Vegatable Soup

1 meaty soup bone (1&1/2 lb. meat)
water (to cover the meat)
2/3 c. rice
1/3 c. barley
7 carrots (chopped)
1 large onion
2 c. celery (chopped)
1/2 t. savory salt
1 T. salt
pepper (to taste)
1 lb. hamburger
1 egg
salt
pepper
crushed crackers
1 c. long spaghetti (broken)
1&1/2 c. beef broth
1 can tomatoes

in 8-qt pan, cook soup bone for 2 hours, covered with water. add rice, barley, carrots, onion, celery, savory salt, salt and pepper and cook slowly about 1 hour. make small meatballs with hamburger, egg, salt, pepper, and crackers. add to soup. after adding these, water may be added to make pan about 2/3 full. test carrots and celery after 45 minutes. when done, add spaghetti which has been broken into 4-inch pieces. drop in slowly so soup does not stop boiling. gradually add broth and tomatoes. cook through and let stand. hints for goud sooup: before adding spaghetti, spoon off some fat if it seems to be quite a bit. add more salt if desired. when soup is finished, enough water may be added to fill the pan almost to the top because soup thickens as it stands. after soup stands about 30 minutes, it may be stirred and put into smaller containers. do not water soup down when smaller amounts are heated. soup may be frozen if not used in 5 days.

this recipe is one that mom wanted added to the blog. it is in tastful traditions hope school cookbook.

Bread Maker Oatmeal Bread

8-9 oz water
1 & 1/4 t. salt
2 T. honey
1 & 1/2 T. butter or margarine
2/3 c. quick cook oats
2 & 1/2 c. bread flour
2 & 1/4 t. yeast

add ingredients in order given (and at room temp). make a well in the flour for the yeast. set on dough setting. remove when cycle is finished, put in loaf pan, let rise until double in size. bake 350 for 30-35 minutes.

Peach Crumble Dessert

1 pkg. yellow cake mix
½ c. butter, softened
¼ c. brown sugar
1 t. cinnamon
2 large peaches, peeled and sliced (1 qt. peaches)
1 c. sour cream
1 egg

Mix dry cake mix with butter, brown sugar, and cinnamon. Save 2/3 c. press remaining into bottom of 9x13. Arrange peaches on top. Beat sour cream and egg until blended, spread over peaches. sprinkle with reserved crumble.

Bake 350 for 35-40 minutes. Cool, cover, refrigerate or serve warm with ice cream.

i got this recipe at cooks.com

Grilled Cheese and Tomato Flatbreads

Ingredients
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup grated Parmesan cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1 tablespoon minced chives
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil
• 3 medium tomatoes, thinly sliced

Directions
• In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended.
• Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12-in. x 6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill.
• Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley

***This one is from good ol' Taste of Home.

It's Tomato Time!

Green Beans & Cherry Tomatoes

1-1/2 lbs of Green Beans

¼ cup Butter
1 Tbsp Sugar
¾ tsp Garlic Salt
¼ tsp Black Pepper
1-1/2 – 2 tsp chopped Fresh Basil
2 cups halved Cherry Tomatoes

Cook & drain beans. Meanwhile, melt butter in skillet. Stir in sugar, garlic salt, pepper & basil. Add tomatoes & cook until warmed through. Mix green beans & tomatoes together in serving bowl.

Servings: 6

Starfish Rock Cake

1 lily pad
1 cup rocks
1 1/2 cup sand
1 starfish

Place lily pad in plastic bowl.
Sprinkle rocks over lily pad.
Layer sand over rocks.
Place starfish on top.
Enjoy!

BBQ Baby Back Ribs

this is the last recipe from mom, and it is accually from Mike Lotterman.

lay rib rack bone side down on foil lined cookie sheet. rub both sides of the ribs with chicken and rib rub with brown sugar added. close foil and refrigerate for 1-2 hours. return to room temperature for a minumun of 1 hour.

For smoked ribs:
soak wood chips for 2 hours and place in smoker. open foil and place cookie sheet of top rack of grill with smoker box on grate. grill on high heat under smoker side and low leat under other side for 2 & 1/2 hours, reducing heat after snoke disappears. remove the ribs from teh foil and place on grill bone side down. baste with BBQ sauce and heat for 20 minutes.

For oven ribs:
wrap seasoned ribs in plastic wrap (yes that is correct, plastic wrap) and place on cookie sheet bone side down. bake for 2 & 1/2 hours at 275. remove plastic wrap and finish on grill as above.

BBQ sauce:
4 parts ketchup
1 part mustard
1 part apple cider vinegar
1 part worcestershire sauce
1/2 part molasses
1/2 part honey
2 parts brown sugar

mix and bring to a boil.

Aunt Lynns Fresh Salsa

8 med. tomatoes, chopped
2 garlic cloves
1 sm. jalapeno pepper (keep seeds if you want it hot)
1 yellow pepper
juice from 2 limes
1 vidalia onion
few shakes of tabasco sauce
2 T. fresh cilantro
2 t of sea salt

Mix and enjoy.

Margarita Pie

This is a weight watchers recipe, from mom.

1 & 1/3 oz miniature twist prezels (about 2 c.)
1 T. sugar
2 T. light butter, room temperature
6 oz frozen limeade concentrate, slightly thawed
4 c. light vanilla ice cream
1 & 1/2 oz tequila (about 3 T)
1/2 fl oz orage-flavored liqueur
1 t. lime zest

Blend pretzels until crumbs. add sugar and pulse until combined. add butter and mix well. while machine is running add 2 T. limeade concentrate until well mixed. spoon mixture into ungreased 9 inch pie plate. press firmly into bottom and sides of pie plate. Bake until set (375 for about 5 minutes) freeze for 10 minutes to cool. in a clean mixer, combine ice cream, remaining limeade concentrate, tequila, and liqueur. mix until just blended. spoon into cooled pie crust. sprinkle with lime zest. freeze 2 hours before serving.

Christmas Mice

We made these last year for holiday baking. the recipe comes from midwest living magazine.

12 oz semisweet chocolate pieces
10 oz jar maraschino cherries with stems, drained and patted dry
36 milk chololate kisses with stripes
sliced almonds

place chololate in small bowl. microwave on high for 1 minute or until melted, stirring twice. for each mouse hold a cherry by the stem and dip in melted chololate to coat. place coated cherry on a large baking sheet. immediately press the flat bottom of a chololate kiss up against the cherry to form the head. insert 2 almond slices between the head and body, making ears. using a toothpick dipped in the melted chocolate make eyes and nose. Chill in refrigerator until set (15 minutes) remove to airtight container, store in refrierator for up to 2 days.

5 minute key lime pie

This is actually from the Keebler. it's on the back of the graham cracker ready made pie crust package. Mom tied it and it was good.

1/4 c. boiling water
4 oz pkg lime-flavored gelatin
2 (6 oz each) containers of key lime pie yogurt
8 oz cool whip
1 graham cracker crust

whisk lime gelatin into boiling water until dissolved. mix with yogurt. fold in cool whip. spread in crust. refrigerate at least 4 hours until set.

Raspberry Pie

Mom gave me a lot of recipes to put on the blog for her. this one is hers too. this might be the one we had at the park for aunt trisha's birthday.

1 c. boiling water
3 oz raspberry jello
1/4 c. white sugar
1 pt. frozen (or fresh if you have it) raspberries
1 T. lemon juice

mix jello with water and add sugar. stir until sugar is dissolved, then add lemon juice and raspberries. refrigerate, stirring occasionally until thickened.

3 oz. cream cheese
1/3 c. pd (i assume means powdered) sugar
1 pt. whipping cream
1 t. vanilla
dash of salt

whip whipping cream. in another bowl mix rest of ingredients. combine both mixture together. Use graham cracker or pastry crust. when jello mixture us thickened put 1/2 of the cream mixture in bottom of pie, then 1/2 jello mixture. repeat. chill and serve.

Jill's Chicken

if anyone is confused about this recipe ask mom.

egg wash your chicken breasts. then dip them into a mixture of:
1/2 c. flour
1/3 c. parmesan cheese
salt and pepper

fry in olive oil til brown. top with:
sauteed mushrooms
ham (most likely black forest)
muenster cheese

bake 350 for 30 minutes.

while it is baking make sauce:
1 can cream of chicken soup
1/2 c. sour cream
1 t. lemon juice
pepper
1 c. milk
1 T. cornstarch

Simmer until thick. serve hot over chicken breasts.

Santa Fe Soup

This recipe comes all the way from california, by nancy hendriks. (also from mom)

1/2 lbs. ground beef
1 onino
2 c. water
1 can rotelle tomatoes (11 oz)
2 cans corn, undrained (16 oz each)
1 pkg. ranch dressing mix
2 pkg. taco seasoning (1/2 c.)
1 can white kidney beans, undrained (16 oz)
1 can pinto beans, undrained (16 oz)
1 can black beans, undrained (16 oz)
1 can cut tomatoes, undrained (16 oz)

Saute ground beef and onion. add remaining ingredients and simmer for 2 hours. serve as is or sprinkle each serving with tortilla chips, cheese, and sour cream.

Peaches and Cream

Mom got this from Fix-it and Enjoy it Cookbook.

3/4 c. flour
1/2 c. sugar
1 egg
1/2 t. baking powder
1/2 t. salt
3 oz box instant vanilla pudding
1/2 c. milk
3 T. butter, softened

1 qt. sliced peaches, drained

3 T. peach juice reserved
8 oz cream cheese, softened
1/2 c. sugar

3 T. sugar
1/2 t. cinnamon

Beat first 8 ingredients and pour into 10 inch pie plate. lay peach slices on top. mix together peach juice, cream cheese and 1/2 c. sugar. pour over peaches. mix 3 T. sugar and cinnamon and sprinkle on top. bake 350 for 35-40 minutes or until toothpick inserted in center comes out clean. cool and serve.

Cold Chicken Salad

This one is also from mom, hopefully it's different than the rest (i think it is).

3-4 c. chicken, cooked and diced
1 c. celery
1 big can pineapple, drained
1/2 c. sliced almond (mom's recipe says "later," i assume you add this right before serving.)
1/4 c. onion
1 T. sugar
salt and pepper to taste
1/2 c. mayo
1 T. lemon juice

mix and serve on buns, sandwiches, or croissants.

Marinade Sauce

Mom got this from Lynae (Kamps, i assume). marinate any meat you desire in this delicious marinade.

1 & 1/2 c. veg oil
3/4 c. soy sauce
1/4 c. worcestershire sauce
2 T. dry mustard
1/4 t. salt
1/2 c. vinegar
1 & 1/2 t. parsley
2 T. minced garlic
1/3 c. lemon juice

Blend all ingredients together. Makes about a quart. Use half and save half in refrigerator for next time.

Perfect Pulled Pork

This is also from a magazine (i don't know which one) that mom has tried.

5 lbs. boneless pork but shoulder
1 & 1/2 t. smoked paprika
2 t. black pepper
1 t. cayenne pepper
1 t. dried thyme
1 t. garlic powder
1/2 t. salt
1 c. water
buns
your choice of BBQ sauce

Combine all seasonings in a small bowl and rub evenly over the roast. Place meat in crock-pot. add water. cover and cook on low for 6-8 hours, or high for 4-5 hours. place pork on cutting board or platter and let sit 10-15 minutes. pull, slice, or chop to serve on buns with BBQ sauce.

Zippy Cinnamon Rolls

Guess who this recipe is from. You guessed right. MOM got it out of midwest living magazine.

12 ct. frozen cinnamon rolls, with frosting in package (refrigerate frosting until ready to use)
1 small vanilla or butterscotch cook and serve (not instant) dry pudding
1/2 c. butter, melted
1/2 c. brown sugar, packed

grease 15x10x1 inch baking pan. arrange cinnamon rolls on pan. sprinkle dry pudding mix over rolls. whisk butter and brown sugar, and spoon over rolls. cover with wax paper, then plastic wrap, chill overnight. remove wrap. let stand at room temperature for 45 minutes. bake 350 for 20 minutes (or until golden). cool 5 minutes. invert onto platter. frost rolls with packet of frosting.

Granola

This is a recipe from aunt carolyn. (from mom).

5 & 1/3 c. rolled oats
1 c. millers bran
1 c. wheat germ
1 c. flax, ground (optional)
1 c. coconut
2 t. cinnamon
1/3 c. almond
1/4 c. sesame seeds
1/4 c. sunflower seeds

3/4 c. oil
3/4 c. honey
1/4 c. brown sugar
1/3 c. water
1 t. vanilla

mix dry ingredients. mix wet ingredients. mix together and spread on a greased cookie sheet. bake 275 for 2 hours, stiring every 1/2 hour.

Wedding Potatos

finally it has arrived, the much desired wedding potatos from sara's wedding. thanks mom.

2 lbs. frozen hash browns
2 T. dry onions
1 c. sour cream
2 c. cheese, shredded
1/2 c. butter, melted
1 t. salt
1 can cream of mushroom soup
1/2 c. butter, melted
2 c. potato chips, crushed
1 c. parmesan

mix together potaoes, onion, sour cream, cheese, 1/2 c. butter, salt and soup. place in 9x13 pan. top with potato chips and remaining 1/2 c. butter. sprinkle with parmesan cheese.

bake 350 for 1 hour.

Sausage Tortellini Soup

This was delicious and so easy if you have a busy day! Just dump and cook.
2 14.5 ounce cans Italian-syle stewed tomatoes
3 cups of water 2 cups frozen cut green beans
1 10-5 ounce can condensed French onion soup
8 ounces saugage ( I use the rope sausage like Ekrich or Hillshire Farms_
2 cups shredded cabbage with carrot coleslaw mix
1 9oz pkg cheeze filled tortellini (frozen foods at Meijer)
Shaveed parmesan.
In a slow cooker combine undrained tomatoes, water green beans, onion soup and sausage.
Cover and cook on 8-10 hours and high 4-5 hours
Stir in cabbage the last 15 minutes. Serve top with parmesan.

Dried Cherry Salad

Here is the salad you asked me for a long time ago Karla ( the one we had at Lynn's for mothers day)
1 bunch of broccli chopped
1/2 cup dried cherries
bacon crumbled (as much as you want)
1 large apple (tart)
1/2 cup cheddar cheese
1/2 cup sunflower seeds (I use the honey roasted)
Dressing:
1 cup mayo
1/2 cup sugar
1 tablespoon red wine vinegar

Grandma Kamp's zuccini Bread

Have lots of extra zucchinis laying around here's a yummy bread recipie. If I have to much zucchini I shread and throw it in a ziploc and freeze it for the next time I am making bread.
3 eggs beaten
2 cups sugar
1/2 cup vegetable oil
1/2 cup margarine melted
2 cups zucchini shredded
3 tsps vanilla
3 cups of flour
1 tsp of salt
1 tsp of soda
1/4 tsp soda
mix in order given
Topping:
4 tsps flour
1/2 tsp cinnamon
4 tablespoons sugar
4 tablespoons butter melted compbine swirl on top of batter bread
Bake for 1 hour at 350 degrees

are you happy now?

Twist on Pizza

Enchilada Chicken Pizza

1 loaf Frozen Bread Dough, thawed (I used frozen pizza dough)
4 oz string cheese (I skipped this part)
2/3 cup Onion, chopped
1 T Oil
2 cups cubed cooked chicken
1 can (4 oz) chopped green chilies
2 T taco seasoning
1/2 cup Enchilada Sauce, mild
1 cup Mozzeralla cheese, shredded
1 cup Mexican blend cheese, shredded

Roll out dough on lightly floured surface. Cut string cheese in half lengthwise. Place around edge of dough. Fold dough over string cheese and pinch to seal. Poke dough all over with fork. Bake 350 for 5 mins.
Saute onion in oil until tender. Add chicken, green chilies and taco seasoning and cook until heated through. (I actually just cook my cubed chicken with the onion b/c I never have any precooked chicken.)
Spread enchilada sauce over crust. Sprinkle with mozzerella cheese and chicken mixtures. Top with mexican cheese. Bake 18-20 mins or until cheese is melted and crust is golden brown.

mmmmm... peaches

Fresh Peach Pie

(love this recipe because of the added almond flavor)

1 cup Water
1 cup Sugar
2 T White Karo syrup
3 T Cornstarch
1/4 - 1/2 tsp almond flavoring
1 baked pie shell
8 peaches, peeled and sliced
1 3oz peach jello

Bring water, sugar, syrup and cornstarch to boil. Cook till slightly thick & clear. Remove from heat and stir in jello and flavoring. Cool. Slice Peaches and place in baked pie shell with filling. Stir slightly. Refrigerate.

Pull-Apart Bacon Bread

12 strips of Bacon
1 loaf Frozen Bread Dough, thawed
2 T Olive Oil
1 cup Mozzarella Cheese, shredded
1 envelope of dry Ranch Dressing Mix

Cook bacon and drain on paper towels. Roll out dough into 1/2 inch thickness. Brush with 1 T olive oil. Cut into 1 inch peices and place in large ziploc bag. Add bacon, cheese, dressing mix, and remaining oil. Toss to coat.
Arrange peices in greased 9 inch round pan and let rise until doubled in size.
Bake at 350 for 15 mins. Cover with foil and bake 5-10 mins longer or until golden brown.

Would you like some cheese with that wine?

Wine and Cheese Omelet Casserole.

(thank you Lois for this amazing recipe.. must share its deliciousness) ... Hi Lois!
(this recipe was originally made for 2 - 9x13's, but I changed it for just 1 - 9x13 so that is why there are some weird measurements)

1/2 loaf of French Bread, pieced.
3 T. butter, melted
1 1/2 cup Swiss Cheese, shredded
1 cup Monterey Jack Cheese, shredded
5 slices salami or small pkg of cubed ham
8 eggs
1 1/2 cup + 2 T milk
1/4 cup Dry White Wine
2 large green onion, minced
1/2 T German mustard (not sure if you NEED german mustard??)
1/8 tsp pepper
pinch of ground red pepper
3/4 cup sour cream
1/3 to 1/2 cup Parmesan Cheese
Yes, that completes all 800 ingredients

Spread bread bits on bottom of greased 9x13 pan. Drizzle with melted butter. Sprinkle with cheeses. Add salami or ham. In separate bowl, beat eggs, milk, wine, mustard and peppers. Pour over cheese. Garnish with green onion. Cover with foil. Refrigerate overnight. Remove from fridge 30 mins before backing. Bake covered 325 for 1 hour, or until set. Uncover and spread with sour cream, and sprinkle with Parmesan. Bake uncovered until brown (approx. 10 mins)

Rhubarb Custard Dessert (Bars)

Crust:
2 cups Flour
1/4 cup Sugar
1 cup Cold Butter

Filling:
2 cup Sugar
7 T Flour
1 cup Heavy Whipping Cream
3 eggs, beaten
5 cups Rhubarb, chopped

Topping:
6 oz Cream Cheese, softened
1/2 cup Sugar
1/2 tsp Vanilla
1 cup Heavy Whipping Cream, whipped

In bowl combine flour and sugar. Cut in butter until crumbly. Press into 9x13 pan. Bake 350 for 10 mins.
For filling, combine sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake 350 for 40-45 mins or until custard is set. Cool.
For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and Chill. Keep refrigerated.

all things Rhubarb

Rhubarb Punch

8 cups chopped rhubarb
5 cups water, divided
1 2/3 cup sugar
1 cup orange juice
12 oz, thawed lemonade concentrate
8-10 cups sprite

In large pot, bring rhubarb and 4 cups water to boil. Reduce heat; simmer, uncovered, for 5-8 mins. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, orange juice, lemonade, and remaining water to rhubarb juice. Refridgerate. Right before serving combine equal parts rhubarb juice and sprite. Enjoy.

Rhubarb-Strawberry Crisp

5 cups diced rhubarb
3 cups sliced strawberries
1 cup white sugar

1 1/2 cups flour
1/2 cup granola
1 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
2 sticks (1 cup) butter

1 egg, beaten

Mix first three ingredients and pour into 9x13 baking dish.
Mix next 6 ingredients with hands or fork until crumbly. Add egg and mix. Sprinkle over fruit. Bake for 45 min. at 350.

Sorry, i can't seem to be able to upload a photo. I guess i'll try later.

Summer Chicken Croissants

Since K requested it, here is a nice summertime recipe

Cold Chicken Salad

3 c. cooked cubed chicken breast
1 1/2 c. red seedless grapes, halved
1/2 c. shredded carrot
1/2 c. diced celery
1 1/4 c. mayonnaise
1/2 t. seasoned salt
1 T lemon juice

Mix well and serve on croissants.

Peanut Butter Brownie Trifle

1 pkg brownie mix - made according to package directions (9x13 size)
2 boxes instant vanilla pudding (3 oz)
3 cups of milk
1/2 cup peanut butter - creamy
2 tsp vanilla
12 oz cool whip
2 - 8 count each (or a whole bag and enjoy the rest) Reece's peanut butter cups - diced.

Bake brownie according to package directions. Let cool. Cut into small squares. - divide pan in half. Lay half the brownies in the bottom of the trifle bowl. In small stainless steel mixing bowl, combine milk and pudding. Whisk together until smooth - stir in peanut butter and vanilla. Gently fold in 2 cups cool whip. Spread half over the brownies. Top with half of remaining cools whip. Sprinkle half the Reece's cups over top of cool whip. Repeat layers. Refrigerate until ready to serve.

Honey Glazed Ham

1 boneless fully cooked ham (3 to 4 lbs)
1/2 cup water
1 cup honey
1/2 cup packed brown sugar
1 tsp ground cloves
1/2 tsp ground mustard

Score the ham making diamond shapes 1/2 in deep. Place on a rack in a well greased foil-lined roasting pan. Add water to pan. In a small bowl, combine the honey, brown sugar, cloves, and mustard; pour over ham.

okay, so that is the real recipe but this is what I did...

bought a 2 lb pre-sliced ham, put it in a glass bread pan and kind of spread it all out to fit the whole pan. I mixed everything...water and all and poured it over the ham and cooked it that way.

mmmmmm....delish!

VT's Stuffed Shells

Jeff's family goes craZy over this dish. So easy and so good for you!! I am always shocked that he is willing to have this for a meal because it has no meat but he loves it and will even ask that I make it.

7 oz small pasta shells (I always do about 10 oz and you really could do a whole pound but then you will need a pan that is bigger than a 9x13)
large carton of large curd cottage cheese
12 oz shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1 tsp salt
1 tsp chopped parsley
1/2 tsp oregano
1/8 tsp pepper
2 lb jar spaghetti sauce

Cook shells according to package, combine rest of ingredients except for the spaghetti sauce, when shells are finished cooking add to mixture.
Place a small amount of sauce on the bottom of a 9x13 pan (enough to coat the bottom) and add the rest into the mixture.
Bake at 350* for 35 minutes

3 days with the D's

So, I have a few blog post to make to catch up with a few new recipes that I have and an older one that I see is missing from here...BUT...this one is most important. ***(sorry, no pictures)

I babysat the D kids this weekend and they asked if I could add this to the blog because they loved it so much...it is so simple! I love being the favorite aunt (for now anyway) :)

GATORADE
*buy dry powder from the store
*scoop powder into pitcher
*add water
*serve chilled and enjoy!

Tuna Casserole

2 c. egg noodles, cooked
1 can cream of mushroom soup
1 can tuna fish, drained
1/2 c. frozen peas
1/2c milk

Combine all ingredients and place in small casserole dish. Crush 1/2 c. potato chips on top. Bake at 450 for 20-30 minutes.

This doesn't make a huge casserole. I have to double it now.
This recipe is SO easy. It make a great last minute meal.

Apple Crumb Pie

1 1/2 c. flour
1/2 t. baking powder
pinch of salt
3/4 soft margarine
1 egg
2 T. milk

6-8 apples

1/2 c. sugar
1 t. cinnamon

1/2 c. sugar
3/4 c. flour
1/3 c. butter or margarine

Mix together flour, baking powder and salt; cut in margarine. Add egg and milk. Pat one half of dough into a pie pan. Reserve the other half in refrigerator. (or double the rest of the recipe and make 2 pies) Pare, core and slice apples into crust-covered pie pan. Mix together 1/2 c. sugar and cinnamon; sprinkle over apple slices. Mix together 1/2 c. sugar adn 3/4 c. flour; cut in butter until crumbly. Sprinkle mixture on top of apples and bake at 375-400 degrees for 40-50 minutes, or until golden brown on top.

PW's Perfect Pancakes
(they really are perfect!)

3 c. + 2 T. cake flour
1/2 t. salt
3 T. baking powder
2 T. sugar

2 c. milk
2 lg. eggs
3 t. vanilla
4 T. butter

Mix together dry ingredients in a large bowl. In a separate bowl mix together milk, eggs, and vanilla. Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter in the microwave and add it to the batter, stirring gently to combine.

Cook on a greased skillet over medium-low heat until golden brown. (a 1/4 c. measuring cup makes the perfect size pancake.)

I know it seems like a lot of work for pancakes but they are so light and fluffy and yummy, it really is worth it.

So Addicting!

Harbour House Caramels

by: Lori Gritters and Bev Langerak

1 c. sugar
1 c. dark Karo corn syrup
1 c. real butter (no substitutions)
14 oz. sweetened condensed milk
1 t. vanilla

Combing sugar, corn syrup, and butter in saucepan. Cook over medium heat and stir until 'ploppy' boil. Time for 7 minutes, not stirring. Add milk and mix well. Continue stirring until 'ploppy' boil. Time for 11 minutes, stirring constantly. Remove from heat, add vanilla. Pour into well greased 8x8 glass pan. Cool overight on counter. Cut into bite sized pieces and wrap each piece in waxed paper.

Perfect and Easy Fall Dessert

So, I have a confession to make. I have been VERY bad with posting recipes lately. I suppose that is what pregnancy and the summer will do to you. Here is one for now. This is so delish and SO easy. Recipe credits go to a friend who has a rather High Bottom. (yes, she is one of the few that reads this blog and she knows who she is!! HA!!)


Easy Apple Dumplings

2 Granny Smith Apples
2 cans of Crescent Rolls
2 stick of Butter
1 1/2 cup Sugar
1 tsp Vanilla
Cinnamon
1 can of Mountain Dew (I used 8 oz can rather than a 12 oz)

Peel, core and cut apples into 8 pieces. Wrap a crescent roll around each apple slice. Put into greased 9x13 pan. Melt butter and add sugar and vanilla; barely stir. Pour over apple slices. Sprinkle with cinnamon. Pour can of Mountain Dew into dish (do not pour directly over apples, but just along the sides of the dish.) Bake at 350* for 35-40 mins. Serve warm with ice cream and top with extra sauces from dish.

Bread Maker Rye Bread

8-9 oz water
1 t. salt
1 T. veg. oil
1 & 1/2 T. honey
1/2 t. white vinegar
2 c. bread flour
1 c. rye flour
1 & 1/2 T. powdered buttermilk
1 T. caraway seeds
1 & 1/2 t. vital wheat gluten
1 & 3/4 t. active dry yeast

add in order given. put yeast in a well made in dry ingredients. select basic or french setting. or use dough setting. put in bread loaf pan and let rise until double in size. bake 350 for 30 minutes.

Sweet Cauliflower Broccoli Salad

1 head cauliflower
1 bunch brocoli
1 small onion
1 lb. bacon, fried and crumbled
2 c. shredded cheddar chesse
1 (16 oz) pkg. colored rotini noodles

cook noodles according to package directions. cut cauliflower adn broccoli into small bite-sized pieces. add onion, bacon, cheese and cooled noodles.

Dressing:
2 c. mayo
1/3 c. sugar
1 c. sweetened condensed milk
1/4 c. parmesan cheese
1/2 c. white vinegar

mix all ingredients together and toss over vegetables.

WARNING: this makes a HUGE batch.

mmmmm good and kid friendly

I was digging around looking for recipes that would be quick for making after work. I stumbled upon this one and thought I would give it a try. It was tasty delicious and as I was eating it I got to thinking that those of you with kidlets might enjoy this as it seems somewhat kid friendly.

Pepperoni Pizza Skillet

5 cups uncooked wide egg noodles
1 1/2 pounds ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups chopped pepperoni
1 jar (14 oz) pizza sauce
1 can cream of mushroom soup
1 can sliced mushrooms
1/2 cup grated parmesan cheese
1/4 t garlic powder
1/4 t oregano
1/2 cup shredded Mozzarella cheese

*Cook noodles according to package directions.

*Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is not longer pink; drain. Stir in the pepperoni, pizza sauce, soup, mushrooms, parmesan cheese, garlic powder and oregano.

*Drain noodles; stir into skillet and heat through. Sprinkle with mozzarella cheese.

*Enjoy!

Asian Orange Chicken

this recipe is from allrecipes.com too. i won't cut the chicken pieces so small next time but here it is. this one is much spicier. i will do slightly less, for the kids.

1&1/2 c. water
2 T. orange juice
1/4 c. lemon juice
1/3 c. rice vinegar (i used regular)
2&1/2 T. soy sauce
1 T. orange zest
1 c. packed brown sugar
1/4 t. ground ginger
1/2 t. minced garlic
2 T. chopped green onion
1/4 t. red pepper flakes
3 T. cornstarch
2 T. water
2 chicken breasts cut into 1/2 inch pieces
1 c. flour
1/4 t. salt
1/4 t. pepper
3 T. olive oil

pour water, orange juice, lemon juice, rice vinegar, and soy sauce into saucepan over a medium-high heat. add and stir in the rest of the ingredients through red pepper flakes. bring to a boil. remove from heat and cool 10-15 mins. pour 1 c. of this sauce into a resealable bag with chicken (reserve remaining sauce). refrigerate at least 2 hours.

in another resealable bag mix flour, salt, and pepper. add marinated chicken pieces, shake to coat. heat olive oil in large skillet over medium heat. place chicken in skillet brown on both sides. remove chicken and drain skillet (keep chicken warm). wipe skillet and add sauce. bring to a boil. mix cornstarch and water and stir into sauce. reduce heat add chicken and simmer for 5 mins stirring ocationally. serve with rice.

love, love, love

i apsolutly love this recipe. i got it at allrecipes.com and it is great. i would add a little bit more spice, and more veggies and more meat but other than that... it has a lot of ingredients that i didn't have in the house, but i decided that it was worth buying. (i am glad i did)

Thai Chicken Curry with Pineapple

2 t. curry powder
1 t. curry paste (green is milder than red)
1 (13.5oz) can coconut milk
2 T. fish sauce
1 T. packed brown sugar
1 c. + 2 T. chicken broth
4 chicken thighs, cut into bit sized pieces
1/2 c. frozen peas
1/2 c. chopped green bell pepper
1/2 c. chopped carrot (i will go with 1 c. carrot and pea next time)
1 T. cornstarch
3/4 c. chopped pineapple

cook and stir curry powder and curry paste in saucepan over medium-low heat until fragment (about 2 mins). pour in coconut milk, mix well. stir in fish sauce, brown sugar and 1 c. chicken broth. put chicken, peas, peppers, and carrots into sauce. bring to boil. reduce heat and simmer until chicken is cooked (about 25 mins). whisk cornstarch with 2 T. cold chicken broth. stir into saucepan. mix in pineapple and cook until sauce thickens (about 5 mins). serve over rice.

2 pans in 2 days...

mmmmm....they must have been good!

Rice Chex Bars

1 t. vanilla
1cup white syrup
1 cup peanut butter
6 cups rice chex
1 cup peanuts
1 cup sugar

Mix sugar and syrup and heat just to boiling point.
Add peanut butter and vanilla.
In another bowl mix rice chex and peanuts.
Pour warm ingredients over rice chex and peanuts.
Press down in 9 by 13 pan.

Note: the ones I brought to the cottage were made with corn chex.

Nacho Mac 'n' Cheese

This recipe is from Taste of Home Quick Cooking Annual Recipes 2008. i will probably put is a shade less taco seasoning, since the kids don't like spicy, but it was very very good the way it's suposed to be.

3 c. uncooked spiral pasta
1 lb. ground beef
2 c. chopped sweet red pepper
1/4 c. butter, cubed
1/4 c. flour
1 env. taco seasoning
1/4 t. pepper
2 & 1/4 c. milk
2 c. shredded cheddar cheese (i used sharp, b/c i didn't have any reg.)
1 c. frozen corn, thawed (i used one can, drained)
1 c. coarsely crushed tortilla chips

cook pasta as directed. meanwhile in dutch ovan, cook beef and red peppers over medium heat until met is done, drain. stir in butter, flour, taco seasoning and pepper until blended. gradually stir in milk, bring to a boil, cook and stir for 2 minutes or until thickened. remove from heat add cheese and corn, stir until cheese is melted. add drained pasta. sprinkle with chips.

now that i am rereading the recipe i used 1 lb pasta, that might be more than 3 c. but i don't know.

Strawberry Rhubarb Coffee Cake

i've never accually made this, but i've had it a couple times and it is deeeeelish.

Filling:
3 c. rhubarb (cut in 1/2" pieces)
2 c. strawberries, mashed
1 T. lemon juice
1 c. sugar
1/3 c. cornstarch

Cake:
3 c. flour
1 c. sugar
1 t. baking soda
1 t. baking powder
1 c. butter
1 t. salt
1 c. buttermilk
2 eggs
1 t. vanilla

Topping:
3/4 c. sugar
1/2 c. flour
1/4 c. butter

Prepare filling: cook rhubarb and strawberries for 5 mins. covered on medium heat. mix sugar and cornstarch and gradually stir into fruit. cook until thickened and glossey. cool. (this part can be frozen for later use.)

Prepare cake: mix flour, sugar, baking soda, baking powder. cut in butter and salt. beat together buttermilk, eggs, and vanilla. add flour/butter mix to buttermilk mix, stir to blend. grease 9x13, spread 1/2 cake mixture. cover with cooled filling. spoon remaining cake mixture over filling and carefully spread to cover.

Prepare topping: mix sugar and flour. cut in butter until it resembles coarse crumbs. sprinkle over cake.

bake 350 for 50 mins.

Mint Sundae Brownie Squares

this was a mess on sunday, but still good. but suprizingly it was much better frozen.

1 pkg. fudge brownie mix
3/4 c. walnuts, chopped
1 can sweetened condensed milk
2 t. peppermint extract
4 drops green food coloring
2 c. heavy whipping cream, whipped
1/2 c. mini semisweet chocolate chips
hot fudge ice cream topping
salted peanuts, chopped

prepare brownie mix according to package. stir in walnuts. pour into greased 9x13 pan. bake 325 for 23-27 mins.

combine milk, extract, and food coloring. fold in whipped cream and chocolate chips. spread over brownie layer. cover and freeze for several hours or overnight. drizzle with hot fudge ice cream topping and sprinkle with peanuts.

i got this from taste of home simple and delicious mag.

Unique Lettuce Salad

1 head lettuce
1 can mandarin oranges, drained
1 pkg. mozzarella cheese
cashews
1 c. oil
3/4 c. sugar
1/3 c. vinegar
1 t. poppy seeds
dash salt
1 t. mustard
1 t onion flakes

break lettuce into bowl. toss with oranges, cheese and cashews.
poppy seed dresssing: put rest of ingredients into blender except oil. while blending slowly add oil. store in fridge. toss into salad before serving.

the best mac n cheese ever

i got this recipe from better homes and garden. it had gruyere cheese, but just added extra asiago. it is deffiently worth the work.

1 box penne noodles
3 T. butter
2 c. milk
1/2 t. salt
3/4 lb. sharp cheddar
1 c. asiago or parmesan cheese
3 T. flour
1/2 t. onion powder
1/8 t. cayenne pepper

grease 2 qt. pan. cook penne for 6 mins, then drain. in large bowl mix cheese, set aside. melt butter in medium sized pan over medium heat. whisk in flour until smooth and bubbly. in a thin stream whisk in milk. stir in onion powder, salt and cayanne pepper. boil over medium/high heat. reduce heat and simmer for 3 mins. remove from heat, whisk in 1/2 of the cheese mixture, then pour into drained pasta. stir. pour 1/2 pasta/cheese mix into pan. sprinkle with 1/2 of the remaining cheese. repeat. bake 350 for 20 minutes.

another GREAT cheese ball

I haven't made this one yet, but I will be this afternoon. This is the recipe for Family Fare's amazing cheese ball; the one that Mom always brings to coffee at Grandma's.

1 lb. softened cream cheese
1/3 lb. deli Ham
a couple shakes garlic powder
sour cream...Just a touch
a little grated onion
some green onion cut up real small
Mix together with hands & sprinkle with shredded cheese.

Peanut Butter!!!

Because K-sister was sick of seeing her Pesto post I though I better add my peanut butter pie that I made a few Sunday's back. It is SO easy! And I think we could all agree that we thought it was SO good. I bet you will never guess where I found this recipe...Taste of Home Simple and Delicious Magazine.

Peanut Butter Pie
3/4 cup peanut butter
4 oz cream cheese, softened
1 cup confectioners' sugar
8 oz cool whip
1 9" graham cracker crust
salted chopped peanuts

In a large bowl, beat the peanut butter, cram cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers (like there will be any leftovers...ha!)

I'm a PESTO fan

We were over at a friend’s house a few nights ago and we had Papa Murphy’s Pesto Chicken Pizza. It was so good that I thought I would try it out on my own… here is what I came up with. Tastes pretty close.

Chicken PESTO Pizza



frozen pizza dough (thawed)
2 tsp olive oil
½ lb bag pre-cooked chicken strips (Italian style)
¼ cup frozen chopped onion
¼ cup frozen chopped green pepper
1 tsp minced garlic (I didn't add this, but thought I would next time)
a few pieces of chopped fresh tomato
3 - 4 Tablespoons Pesto sauce
1 ½ cup shredded mozzarella
Few shakes of salt and pepper
(Some of these measurements are just estimates b/c I am a dumper when it comes to cooking)

Press pizza dough out on pizza pan. (I sprinkled a bit cornmeal on pan to make it not sick). Spread pesto sauce on pizza dough then sprinkle with half of cheese. Sauté onion, green pepper and garlic in olive oil until tender; add chicken strips to heat. Add chicken mixture to pizza, then top with tomatoes, and remaining cheese. Sprinkle with salt and pepper to taste.
Bake at 400 for 18-20 minutes.

We had a boat load of cooked ham leftover, so I was in search of some ham recipes. This is a delish creamy spaghetti sauce. I can tell you right now.. DAD would LOVE this recipe!! HA!!
(This picture is my husbands helping, the entire plate is mounded... I wish I had his metabolism.)


Ham Fettuccine

12 oz uncooked fettuccine
¼ cup chopped onion
1 tsp. minced garlic
3 T butter
3 cups cubed fully cooked ham
½ lb sliced fresh mushrooms (optional)
1 ¼ tsp. oregano, basil, & parsley
1/8 tsp. crushed red pepper
1 cup meatless spaghetti sauce
¾ cup heavy whipping cream

Cook the fettuccine according to package directions. Meanwhile, in a large skillet, sauté onion and garlic in butter until tender. Add the ham, mushrooms (optional) & seasonings. Cook and stir for 4-5 minutes or until mushrooms are tender.
Stir in spaghetti sauce. Bring to boil; cook for 2 minutes. Remove from heat; stir in cream. Drain noodles; toss with ham mixture.

peanut butter addiction

Chewy Chocolate Peanut Butter Chip Cookies

1 1/4 cups butter or margarine, softened

2 cups sugar

2 eggs

2 tsp. vanilla

2 cups flour

3/4 cup cocoa

1 tsp baking soda

1/2 tsp salt

10 oz bag Peanut butter chips

Heat oven to 350.

Beat butter and sugar with mixer until fluffy. Add eggs and vanilla; beat well. Sift together remaining dry ingredients; gradually add to butter mixture. Add peanut butter chips. Mix well.
Bake 9-10 mins.

bad breath Casserole? Hope not!!

This is one of the most delish meals I have had in a long time!! MMMmmmm.. good

Alfredo Chicken Lasagna

6-12 oz Chicken Breast, cut into bite size pieces
1 small can of sliced mushrooms
2 T chopped onion
1 garlic cloved, minced
1 T olive oil
1 T Flour
1 cup Alfredo sauce
3/4 cup cottage cheese
1/4 cup Parmesan Cheese
1 egg, lightly beaten
1/2 tsp Italian Seasoning
1/2 tsp parsley flakes
4 Lasagna noodles, cooked
1 1/2 cup shredded mozzarella cheese

In large skillet, saute chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to boil. Reduce heat, simmer, uncovered, for 5 minutes. In small bowl, combine cottage cheese, Parmesan cheese, egg, Italian seasoning & parsley. Spread 1/2 cup Alfredo mixture in an 8 x 4 inch loaf pan coated with cooking spray. Layer with two noodles, half of cottage cheese mixture, and half of cheese. Sprinkle with Parmesan cheese. Repeat layers. Cover and bake at 350 for 30 minutes. Uncover; bake for 10 minutes longer.
**This recipe can easily be doubled and put in a 9x13 pan**

and last but not least, the secret recipe!

Top Secret Chicken Bundles!

2 c. cubed chicken
1/2 t. salt
1/4 t. pepper
2 T. milk
1 T. chopped onion
2 T. chopped pimento

Mix these ingredients, then add:

3 oz. cream cheese
3 T. melted oleo (blended together)

Spoon mixture on flattened refrigerator biscuits (2 packages). Roll.
Dip in melted oleo and roll in crushed seasoned croutons.
Bake for 15+ min. at 350.

More Appetizers!

Ham Meat Balls

1 Ham loaf - thawed
1 1/2 c. cracker or bread crumbs
1 c. milk

Mix and shape into 1 in. balls. Place on cookie sheet. Bake for 30 min. at 350. (turn after 15 min)

Sauce:
1 lg. can pineapple chunks (drain and save juice)
2 T. corn starch
3/4 - 1 cup brown sugar
3/4 c. vinegar
1 t. dry mustard
3/4 c. pineapple juice

Mix and bring to boil until thickened. Pour over ham balls in casserole dish. Bake for 30 min. at 350, covered.

Appetizers, continued.

Pesto Bruschetta

1 loaf (1 lb) French bread, cut in slices
1 jar (7 oz.) prepared pesto
2 medium tomatoes, seeded and finely chopped (I used Roma)
1 pkg. (4 oz.) crumbled feta cheese (or mozzerella for K)

Arrange bread slices on an ungreased baking sheet. Spread with pesto: top with tomatoes and cheese. Broil 4 in. from the heat for 3.5 minutes or until edges are lightly browned.

This ones from Taste of Home: Best of Quick Cooking.

Appetizers! Appetizers! Appetizers!

Here are all the recipes from last night. Enjoy! Sorry no pics.

Stuffed Mushrooms

1 lg. pkg. whole mushrooms
3/4 c. mayonnaise
1/2 c. frozen diced onions (or 1 med. onion)
8 oz. bacon, fried and chopped (or 1 pkg. bacon bits)
1/2 c. + a little shredded cheddar cheese

Wash mushrooms and snap out stems. Mix the rest of the ingredients and stuff mushroom. Sprinkle with cheese and bake at 350 for 20-30 min.

If you like meatball subs, you will like this!!

This casserole was different than anything I have seen before, maybe I live in a box, who knows. Anyway, I decided to give it a try. It is really tasty (well, besides the ground beef, I just give mine to B). One thing about this casserole is that the leftovers are not too hot. The bread gets kind of gooey, so if your family doesn't eat a whole casserole, then I suggest halfing it... unless you like gooey bread! :)

Meatball Sub Casserole

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 pound) Italian bread, cut into 1-inch slices (I only used half of the loaf for mine, the rest we dipped in Italian seasoning and olive oil)
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 jar (28 ounces) spaghetti sauce
1 cup water
2 garlic cloves, minced

In a bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink. My helpful husband did this step b/c I can't stand touching uncooked meats!!! (Makes me cringe just thinking about it)
Meanwhile, arrange bread in a single layer in an ungreased 9x13 baking dish. Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through.

Pasta in a Casserole

We had this last night for dinner and B LOVED it.

Chicken Penne Casserole

1-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breast, cut into 1-inch pieces (I used chicken tenders)
1/2 cup each chopped onion, green pepper and sweet red pepper (I didn't have red pepper, so mine went without)
1 1/2 tsp minced garlic
1 teaspoon each dried basil, oregano and parsley flakes
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes (oops, just realized I forgot to add this too)
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese (Parmesan cheese works just fine)

In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 11x7 baking dish. Sprinkle with half of the cheeses. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.

This only serves 4, so I am sure it would work to double the recipe and put it in a 9x13.

Almond LOVERS??

Ok, so this is the BEST EVER recipe for almond bars out there. SO incredibly good. It is comparable to banket without the bread around it. These are dangerous for me to have in the house... enough said.

Almond Bars

1 cup Margerine
10 oz block of almond paste
1 3/4 cup Sugar
2 eggs
1/2 tsp. salt
2 cups Flour

Cream together first 3 ingredients (it takes awhile to get the paste broken up) until fluffy, add eggs, salt and flour. Beat until smooth. Put in greased 9x13 pan. Bake at 350 for 25-30 mins. They won't look completely done, but that is the way it is supposed to be.

Glaze:
1 1/2 cup powdered sugar
2 Tbsp milk
1 tsp almond extract
Cream together and spread on top of bars.

Quick and Easy Dessert

I am not a huge angel food cake lover. Most desserts with it tend to be too dry for my liking. This dessert was not that way at all! Super good, and real easy!

No Bake STRAWBERRY Dessert

1 ring of Angel food cake
2 pkg. strawberry jello
2 cups boiling water
1 pkg (20 oz) frozen strawberries
3 cups of milk
2 pkg instant vanilla pudding
1 (8 oz) carton cool whip

Cut cake into cubes and arrange in a single layer in a 9x13 dish. Dissolve jello in boiling water. Stir in strawberries. Pour over cake and press cake down. Refrigerate about 1 hour. Mix milk and pudding for two mins. Spoon over jello layer. Top with cool whip. Refrigerate.

P - DUB :) {heart} her

Pioneer Woman's Steak Bites

1 pound Sirloin Steak (without Much Gristle) OR Pre-cut Beef Tips
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
2 Tablespoons Butter

(Instead of the salt and pepper I used Montreal Steak Seasoning)

Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane cut them off.
Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

*These cool fast.. so keep them warm, or eat them fast!!*

DON'T WET your PANTS... PLEASE!!

Here is a surprise to you 'daily' checkers!!! YEAH!! Don't let the pure excitement make you wet your pants.

I have been harassed enough these days. Here are some of my additions! Let me know if there is something I didn't add that you want on here.

a little of this and a little of that

This cookies are what I call White Chocolate Cranberry Macadamia Nut Cookies. Mom has these amazing cookies that she buys at Family Fare that I just love and wanted to duplicate. The duplication is not perfect but I really like how they turned out. I started with the Chocolate Chip Cereal Cookies out of the Adam Street Kitchen Kaleidoscope on page 100; these are the chocolate chip cookies that mom used to make when were were young. This recipe makes 80 cookies and I did not need or want that many so I halved the recipe then added some things and subtracted a few others and...voila!

1/2 cup vegetable oil
1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg beaten
1 3/4 cup flour
1/2 t soda
1/2 t salt
macadamia nuts (I just chopped up and threw in what I had...probably about 1/2 cup)
1/2 cup oatmeal
1/2 cup cornflakes, crushed (I used Special K because that is what I had in the house)
1/2 t vanilla cranberries (I just dumped until it looked right in the dough...I think I started with 1/2 cup added a little, so probably 3/4 cup)
1/2 pkg white chocolate chips (1 cup)

Beat oil, margarine, and sugars until fluffy. Then add the rest of the ingredients. Bake at 375* on lightly greased cookie sheets until light brown, 10-12 minutes.

this one is for the kids & those who LOVE peanut butter

Here is the recipe that I made the night we got together with Pastoor's. Laura's kids have been asking me ever since, to add it to the blog because they LOVED it! It is a bit rich, and fat free of course, but light and fluffy. The recipe came out of the Rock Valley CRC cookbook; I am not sure if it rivals the "green bible" but I do know this...Iowa women sure know how to cook, bake, and make people pleasantly plump.


Chocolate Peanut Delight

1 package chocolate cake mix
1/2 cup butter or margarine, melted
1/2 cup milk
1 egg
1 cups chopped peanuts, divided

8 oz cream cheese
1 cup peanut butter
1 (14 oz) can sweetened condensed milk
1 1/2 teaspoon vanilla
1 (16 oz) carton whipped cream, divided
1/2 cup chocolate chips

4 1/2 teaspoon butter or margarine
1/2 teaspoon vanilla

Mix dry cake mix, butter, milk, and egg. Add 3/4 cup peanuts. Spread into greased 9x13 pan and bake at 350* for 30 minutes or until toothpick comes out clean. Cool. Beat cream cheese, peanut butter, sugar, condensed milk, and vanilla until smooth. Fold in 3 cups of the whipped cream. Spread over crust; top with remaining whipped cream and peanuts. Melt chocolate chips and butter. Add vanilla. Drizzle over cake. Refrigerate for 2-3 hours before eating or cutting.

*I did not use peanuts on the top but chopped peanut butter cups instead.
*I did not have enough whipping cream to put it in the main part of the dessert and on top so I just mixed it all in and then topped it with the chocolate and peanut butter cups.

enjoy!