Chocolate Chip Pudding Cookies
~Hull Cookbook - pg 81~
yummm
Wednesday, December 30, 2009
Wednesday, December 23, 2009
... and the side of RICE
I found this packet in the ethnic aisle at the grocery store. Just follow the instructions on the back! I don't add all the ingredients to the rice. I just add soy sauce and eggs. SO GOOD!
Finally found THE one!!
After many sweet and sour chicken recipes we finally found one that was SO good!! It is in the Hull cookbook on pg 309. (there is also a sweet & sour chicken recipe on pg 297, that one doesn't rank)
This makes a HUGE recipe so I always half it for the husband and I.
Sweet & Sour Chicken
1 1b of chicken tenders, marinated in soy sauce
2 T olive oil
1 bag of Frozen Stir Fry Vege's
1 (20 oz) can of pineapple tidbits, drained (reserve juice)
1/2 cup brown sugar
2 T cornstarch
1/4 cup vinegar
1 T soy sauce
1/2 tsp salt
Combine pineapple juice, brown sugar, salt, cornstarch, vinegar and soy sauce. Set aside. Heat oil in deep frying pan. Cube chicken and cook quickly in hot oil. Add vege's and stir-fry until tender-crisp. Add pineapple and pineapple mixture. Simmer on low heat until sauce is thick.
Serve over rice.
Mexican or Italian?
This is a tasty Mexican dish!! Enjoy!!
I had a picture of this casserole, but it turned out terrible since there is no sunlight at night this time of year. Next time I make it I will try for a better photo.
Tortilla Lasagna
1 lb ground beef
1 cup water
1 envelope taco seasoning
1/2 tsp garlic powder
1/4 - 1/8 tsp cayenne powder
1 1/2 cups sour cream
1 1/2 tsp chili powder
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 T cornmeal
10 flour tortillas (6 inch)
1 cup salsa
1 small onion, chopped
In large skillet, cook beef; drain. Stir in water, taco seasoning, garlic powder and cayenne. Bring to boil. Reduce heat; simmer, uncovered, for 10 mins.
Meanwhile, in small bowl combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into greased 9 x 13 pan. Arrange five tortillas, overlapping, (I cut my tortillas if 4ths, it makes it easier) in bottom of the dish; spread with 1/2 cup salsa. Layer with half of meat mixture, onion and sour cream mixture. Sprinkle with 1 1/2 cup of cheese mixture. Repeat layers.
Bake, uncovered, at 375 for 40 mins. Sprinkle with remaining cheese mixture. Bake 10 mins longer or until cheese is melted.
I had a picture of this casserole, but it turned out terrible since there is no sunlight at night this time of year. Next time I make it I will try for a better photo.
Tortilla Lasagna
1 lb ground beef
1 cup water
1 envelope taco seasoning
1/2 tsp garlic powder
1/4 - 1/8 tsp cayenne powder
1 1/2 cups sour cream
1 1/2 tsp chili powder
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 T cornmeal
10 flour tortillas (6 inch)
1 cup salsa
1 small onion, chopped
In large skillet, cook beef; drain. Stir in water, taco seasoning, garlic powder and cayenne. Bring to boil. Reduce heat; simmer, uncovered, for 10 mins.
Meanwhile, in small bowl combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into greased 9 x 13 pan. Arrange five tortillas, overlapping, (I cut my tortillas if 4ths, it makes it easier) in bottom of the dish; spread with 1/2 cup salsa. Layer with half of meat mixture, onion and sour cream mixture. Sprinkle with 1 1/2 cup of cheese mixture. Repeat layers.
Bake, uncovered, at 375 for 40 mins. Sprinkle with remaining cheese mixture. Bake 10 mins longer or until cheese is melted.
Lettuce Salad
This is a delish lettuce salad for the winter. I also LOVE this poppy seed dressing recipe and will be using it for other recipes as well.
Recipe credits go to Pillsbury (Christmas 2008 cookbook)
Winter Fruit Salad with Lemon Poppy Seed Dressing
Dressing:
1/2 cup sugar
1/3 cup lemon juice
1 tsp of dried minced onion
1 tsp dijon mustard
1/2 tsp salt
2/3 cup vegetable oil
1 T poppy seed
Salad:
1 large head of romain lettuce, torn into bite size pieces (about 10 cups)
1 cup shredded swiss cheese
1 cup cashews
1/4 cup sweetened craisins (dried cranberries)
1 apple, cubed
1 pear, cubed
In blender or food processor, place sugar, lemon juice, dried onion, mustard and salt. Cover; blend until smooth. With machine running, add oil in slow, steady stream, blending until thick and smooth. Add poppy seed; blend a few seconds to mix.
In large serving bowl, toss all of the salad ingredients together. Pour dressing over the salad; toss salad to coat.
Recipe credits go to Pillsbury (Christmas 2008 cookbook)
Winter Fruit Salad with Lemon Poppy Seed Dressing
Dressing:
1/2 cup sugar
1/3 cup lemon juice
1 tsp of dried minced onion
1 tsp dijon mustard
1/2 tsp salt
2/3 cup vegetable oil
1 T poppy seed
Salad:
1 large head of romain lettuce, torn into bite size pieces (about 10 cups)
1 cup shredded swiss cheese
1 cup cashews
1/4 cup sweetened craisins (dried cranberries)
1 apple, cubed
1 pear, cubed
In blender or food processor, place sugar, lemon juice, dried onion, mustard and salt. Cover; blend until smooth. With machine running, add oil in slow, steady stream, blending until thick and smooth. Add poppy seed; blend a few seconds to mix.
In large serving bowl, toss all of the salad ingredients together. Pour dressing over the salad; toss salad to coat.
Monday, December 21, 2009
1-800-amazing
Here is another wonderful appetizer from Jeff's B-day Party! Yummy!
Sausage Wonton Wraps
1lb Sausage
red onion
Green pepper
1 bag Mozzarella cheese
½ to 3/4 bottle Hidden Valley Ranch the brand is important!
Wonton Wrappers
~Cook, drain sausage
~Mix all ingredients together
~Fill wontons and fold all four edges. Hint - use water along edges to help hold
~You can put them on a cookie sheet or use mini muffin pan
~Bake 350 for 10-13 mins or until they are crispy like you want
Sausage Wonton Wraps
1lb Sausage
red onion
Green pepper
1 bag Mozzarella cheese
½ to 3/4 bottle Hidden Valley Ranch the brand is important!
Wonton Wrappers
~Cook, drain sausage
~Mix all ingredients together
~Fill wontons and fold all four edges. Hint - use water along edges to help hold
~You can put them on a cookie sheet or use mini muffin pan
~Bake 350 for 10-13 mins or until they are crispy like you want
a few changes to the view.
Hey girls, just playing around with the blog. Feel free to make changes. I think we need some photos on our header but i don't have very many.
Friday, December 18, 2009
gone in ... approx ... 60 seconds!
I made these for our sisters/mom Christmas gift exchange and we decided to be sophisticated adults and eat around Sar-sister's kitchen counter, rather than be like the unsophisticated and take portions on a plate or sit around a table. These little pretzel poppers were gone before I could blink. It all started with Sar-sister grabbing like 18 (notice the use of the 8), so there were about 8 left, next thing I saw were hands flying at this platter grabbing them until they were gone! They must have been pretty good!! :)
Recipe credits to go AVO, a friend at church. This calls for a bread maker, but if you research enough online I am sure you can find a way to make the dough without a bread maker.
Soft Pretzel Bites
1 1/8 cup warm water
3 T corn syrup
3 Cups Flour
dash of salt
1 1/2 tsp yeast
2 quarts of water
1/2 Cup baking soda
Sea Salt
Put first 5 ingredients in Bread Maker in order given. Set to dough setting. Check after 5 mins and add water or flour if needed. When it is done, boil water with baking soda. Take dough out, put on lightly floured area. Cut into 8 large chunks, roll each chunk out into a long skinny roll. Cut them as big as you want. When one chunk is cut up, put in boiling water for approx 30 seconds, take out and put on a superly greased baking sheet. Do that to the rest of the dough chunks. Sprinkle with Sea Salt. Put in oven at 425 for 8-10 mins. Serve with Con Queso cheese dip!!
more Candy!
Almond Crunch
saltine crackers
1 cup butter, cubed
1 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 teaspoon shortening
1 cup slivered almonds, toasted
1 cup butter, cubed
1 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 teaspoon shortening
1 cup slivered almonds, toasted
Line a 15-in. x 10-in. x 1-in. baking pan with foil; line the foil with parchment paper. Arrange crackers in pan; set aside.
In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour.
Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container. Yield: 1 pound.
In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour.
Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container. Yield: 1 pound.
Cookie dough in a truffle??? What more can you ask?
When baking cookies are you always snooping bites of the dough before it bakes (Sar-sister)? If you LOVE cookie dough, you will love this truffle!
Guess where this recipe is from?? You will never guess, let me tell you! TASTE OF HOME!!
This is a SUPER easy truffle to make.
Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped (I used a bag of Milk Choc chips, b/c I don't like dark chocolate, mixed with a bit of shortening.)
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped (I used a bag of Milk Choc chips, b/c I don't like dark chocolate, mixed with a bit of shortening.)
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
Salty & Sweet Candy!
Another taste of home recipe. For this recipe I used 1 lb chocolate squares for the bottom and then for the top I used a bag of milk choc chips with a Tablespoon of shortening added. A money saver since chocolate squares are pricey.
Caramel Cashew Clusters
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream
Line baking sheets with waxed paper and butter the paper; set aside. In a heavy saucepan, melt 1 pound of candy coating. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set.
In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set. Yield: 2-1/2 dozen.
In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set. Yield: 2-1/2 dozen.
super super sweet tooth sweet
Recipe complements of Taste of Home!! (love them) This recipe can be made with any Kool-aid flavor for any time of the year. I love black cherry, and it is the color of christmas, but anything goes with this recipe!
Black Cherry Swirl Fudge
1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix (kool-aid)
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. (This hardens really fast, so you have to be super speedy for the next few steps!) Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl. (Breathe, you are done with the super speedy part!)
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix (kool-aid)
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. (This hardens really fast, so you have to be super speedy for the next few steps!) Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl. (Breathe, you are done with the super speedy part!)
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.
Tuesday, December 15, 2009
Tomato Bacon Cups
This is one of the goodies that was at Jeff's 30th Birthday Party. They were amazing...ask Betsy!
There will be another good one coming, just waiting for the recipe from Missy. This way, those of you who did not make it to the party, can enjoy some of the amazing food his sisters make! :)
1 small tomato
1/2 cup Mayonnaise
1/2 cup real bacon bits
1/2 cup shredded swiss cheese
1 small onion (Betsy – the ones at Jeff’s party did NOT have onion in them)
1 teaspoon dried basil
1 tube (12 ounces ) refrigerated buttermilk biscuits, separated into 10 biscuits
In a small bowl, combine the tomato, mayo, bacon, cheese, onion, and basil, set aside.
Split each biscuit into three pieces: press each into an ungreased miniature muffin cup.
Spoon tomato mixture into cups.
Bake at 450 for 8-10 min. or until golden brown.
Serve warm. Yield 2 1/2 dozen
Note: the dough does not have to cover the entire muffin cup, just get the bottom coated the dough will rise up the sides.
There will be another good one coming, just waiting for the recipe from Missy. This way, those of you who did not make it to the party, can enjoy some of the amazing food his sisters make! :)
1 small tomato
1/2 cup Mayonnaise
1/2 cup real bacon bits
1/2 cup shredded swiss cheese
1 small onion (Betsy – the ones at Jeff’s party did NOT have onion in them)
1 teaspoon dried basil
1 tube (12 ounces ) refrigerated buttermilk biscuits, separated into 10 biscuits
In a small bowl, combine the tomato, mayo, bacon, cheese, onion, and basil, set aside.
Split each biscuit into three pieces: press each into an ungreased miniature muffin cup.
Spoon tomato mixture into cups.
Bake at 450 for 8-10 min. or until golden brown.
Serve warm. Yield 2 1/2 dozen
Note: the dough does not have to cover the entire muffin cup, just get the bottom coated the dough will rise up the sides.
Yummy Christmas Cut-Out’s
Molasses Christmas Cookies…Ensink Family Recipe
1 1/4 C shortening
1 1/4 C sugar
1 1/4 C sugar
3/4 C molasses
1/4 C hot water
1/4 C hot water
1 egg
2 tsp soda
2 tsp soda
2 tsp cinnamon
2 tsp ginger
2 tsp ginger
1 1/4 tsp salt
1 tsp vanilla
1 tsp vanilla
1/4 tsp baking powder
5 1/4 C flour
5 1/4 C flour
Cream shortening with sugar. Mix molasses with hot water and add. Add rest of ingredients, be sure to mix well. Chill dough covered at least 4 hours, overnight is best. Roll dough to desired thickness. Cut with cookie cutters. Bake in preheated 425 degree oven 5 to 7 minutes on greased sheets. Frost and decorate at desired. Makes 6 - 7 dozen cookies.
Note - to keep batter from becoming sticky refrigerate unused dough while rolling and cutting out shapes. Be generous with flour while rolling out.
Thanksgiving Sweets
Pumpkin Cookies
1 cup oleo
1 cup sugar
Cream together.
Then add:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix and then add:1 cup cooked pumpkin
1 egg
1 tsp. vanilla.
Mix well and add 3/4 bag mini choc. chips.
Bake at 350 degrees for 12-15 min.
Cool and frost with cream cheese frosting.
1 cup sugar
Cream together.
Then add:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix and then add:1 cup cooked pumpkin
1 egg
1 tsp. vanilla.
Mix well and add 3/4 bag mini choc. chips.
Bake at 350 degrees for 12-15 min.
Cool and frost with cream cheese frosting.
Thursday, December 3, 2009
mmm... OREO's
Here is the dessert I made on Sunday!
NUTTY COOKIES and CREAM DESSERT
1 pkg. oreos
1/2 cup butter, melted
1/2 gallon cookies and cream ice cream, softened
1/2 cup salted peanuts
1 jar of hot fudge sauce
2/3 cup caramel ice cream topping
1 carton (8 oz.) cool whip
Combine the cookie crumbs and butter; set aside 1 cup. Press remaining into a 9x13 dish. Spread ice cream over crust. Sprinkle peanuts over ice cream. Layer hot fudge, caramel topping and cool whip; sprinkle with reserved crumbs. Cover and freeze until firm.
Remove from freezer 15 mins before serving.
Wednesday, December 2, 2009
It's been awile.
Mom asked for this one so here goes. I believe it originated in Taste of Home.
Cracker Dip
(great name, huh?)
1 8oz. pkg. cream cheese
1 1/2 c. shredded cheddar
1/2 c. sour cream
5 oz. dried beef
1/2 c. chopped green onions
1/2 c. pepper rings (canned)
2 t. Worchestershire sauce
a loaf of unsliced bread
Mix everything but bread. Hollow out bread to make a bowl. Spoon mix into bowl. Replace the piece of crust that you cut out. Wrap with tinfoil. Bake at 350 for 60-70 min.
(If you use low fat cream cheese and sour cream, it's not to bad for you. :)
Cracker Dip
(great name, huh?)
1 8oz. pkg. cream cheese
1 1/2 c. shredded cheddar
1/2 c. sour cream
5 oz. dried beef
1/2 c. chopped green onions
1/2 c. pepper rings (canned)
2 t. Worchestershire sauce
a loaf of unsliced bread
Mix everything but bread. Hollow out bread to make a bowl. Spoon mix into bowl. Replace the piece of crust that you cut out. Wrap with tinfoil. Bake at 350 for 60-70 min.
(If you use low fat cream cheese and sour cream, it's not to bad for you. :)
Monday, November 23, 2009
Asian Salad
2 pkg's Ramen Noodles (veg or chix)
2 8oz. pkg slaw mix
1 cup sliced almonds
1 cup sunflower seeds (unsalted)
1 bunch green onion chopped fine
1/2 c. sugar
3/4 c veg oil
1/3 c. white vinegar
Remove flavor packs from noodles..crush noodles in bowl...add slaw mix, onions, sunflower seeds & almonds.
Whisk flavor packs in sugar, oil, & vinegar...
Pour over noodle mixture & toss very well. Chill.
2 8oz. pkg slaw mix
1 cup sliced almonds
1 cup sunflower seeds (unsalted)
1 bunch green onion chopped fine
1/2 c. sugar
3/4 c veg oil
1/3 c. white vinegar
Remove flavor packs from noodles..crush noodles in bowl...add slaw mix, onions, sunflower seeds & almonds.
Whisk flavor packs in sugar, oil, & vinegar...
Pour over noodle mixture & toss very well. Chill.
Saturday, November 21, 2009
Truffle LOVE!
Orange Truffles
3 cups plus 2 T semi-sweet choc chips, divided
2/3 cup whipping cream
2 T butter (no substitutes)
1 tsp Orange Extract
2 T Shortening
1/3 cup vanilla chips
1 tsp shortening
Few drops of Orange food coloring (make sure this is in the house b/c Mother doesn't have it!! :)
Place 1 cup plus 2 T choc chips in a blender or food processor; cover and process until crushed, about 30 seconds. In a bowl, heat cream and butter on high for 30-90 seconds or until almost boiling. While blender or processor is running, gradually pour cream mixture and extract over chips in a steady stream until smooth. Cover and freeze for 20 - 30 minutes or until firm. Roll into 1 inch balls (they will be kind of mushy). In bowl, heat shortening and remaining choc chips on high for 45 seconds; stir. Microwave in 10-20 second intervals until melted; stir until smooth. Dip truffles; place on waxed paper lined baking sheet to harden. In another bowl heat vanilla chips and shortening. Add orange food coloring and drizzle over truffles.
Beautimus!! :)
**if for some reason it says choc chops it is supposed to say choc chips b/c I type chops every time and then go back and erase it and change it to chips (I JUST DID IT). With out fail, I always do it.***
3 cups plus 2 T semi-sweet choc chips, divided
2/3 cup whipping cream
2 T butter (no substitutes)
1 tsp Orange Extract
2 T Shortening
1/3 cup vanilla chips
1 tsp shortening
Few drops of Orange food coloring (make sure this is in the house b/c Mother doesn't have it!! :)
Place 1 cup plus 2 T choc chips in a blender or food processor; cover and process until crushed, about 30 seconds. In a bowl, heat cream and butter on high for 30-90 seconds or until almost boiling. While blender or processor is running, gradually pour cream mixture and extract over chips in a steady stream until smooth. Cover and freeze for 20 - 30 minutes or until firm. Roll into 1 inch balls (they will be kind of mushy). In bowl, heat shortening and remaining choc chips on high for 45 seconds; stir. Microwave in 10-20 second intervals until melted; stir until smooth. Dip truffles; place on waxed paper lined baking sheet to harden. In another bowl heat vanilla chips and shortening. Add orange food coloring and drizzle over truffles.
Beautimus!! :)
**if for some reason it says choc chops it is supposed to say choc chips b/c I type chops every time and then go back and erase it and change it to chips (I JUST DID IT). With out fail, I always do it.***
Candy Makin'
Caramel Truffles26 caramels
1 cup milk choc chips
1/4 cup heaving whipping cream
1 1/3 cup semi-sweet choc chips
1 T shortening
Line an 8in square baking dish with plastic wrap; set aside. In a bowl, combine the caramels, milk choc chips and cream. Microwave on high for 1 min; stir. Microwave 1 min longer, stirring every 15 seconds until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm. Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece in a 1 inch ball. Cover and refrigerate for 1 hour or until firm. In a bowl, melt semi-sweet choc chips and shortening; stir until smooth. Dip caramels in choc and place on waxed paper lined baking sheet. Refrigerate until firm. Drizzle with a few melted caramels mixed with few white choc chips.
ENJOY!!
1 cup milk choc chips
1/4 cup heaving whipping cream
1 1/3 cup semi-sweet choc chips
1 T shortening
Line an 8in square baking dish with plastic wrap; set aside. In a bowl, combine the caramels, milk choc chips and cream. Microwave on high for 1 min; stir. Microwave 1 min longer, stirring every 15 seconds until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm. Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece in a 1 inch ball. Cover and refrigerate for 1 hour or until firm. In a bowl, melt semi-sweet choc chips and shortening; stir until smooth. Dip caramels in choc and place on waxed paper lined baking sheet. Refrigerate until firm. Drizzle with a few melted caramels mixed with few white choc chips.
ENJOY!!
Wednesday, November 18, 2009
Oaty Rhubarb Streusel Bars
Bets - thought I would post this for you...looks like it is all here...hope everything is correct!~Sar
i got this recipe from better homes and garden magazine.
i don't suggest making these when your furnace doesn't work and they turn off your gas so they can put in the new one. the crust gets really hard. otherwise they were scrumptious.
1&½ c. oats
1 c. flour
¾ c. packed brown sugar
¾ c. butter
¼ c. sugar
2 T. flour ½ t. ginger
2 c. rhubarb
Line 8x8x2 pan with foil. Stir in oats, flour, brown sugar. Cut in butter until mixture looks like course crumbs. Set aside 1 cup of oat mixture. Press rest into bottom of pan.
Bake 350 for 25 mins. Stir sugar, flour, ginger. Add rhubarb. Spread on hot crust. Sprinkle with 1 cup oat mixture. Press slightly.
Bake 350 for 30-35 mins, or until golden & bubbly. Cool.
i got this recipe from better homes and garden magazine.
i don't suggest making these when your furnace doesn't work and they turn off your gas so they can put in the new one. the crust gets really hard. otherwise they were scrumptious.
1&½ c. oats
1 c. flour
¾ c. packed brown sugar
¾ c. butter
¼ c. sugar
2 T. flour ½ t. ginger
2 c. rhubarb
Line 8x8x2 pan with foil. Stir in oats, flour, brown sugar. Cut in butter until mixture looks like course crumbs. Set aside 1 cup of oat mixture. Press rest into bottom of pan.
Bake 350 for 25 mins. Stir sugar, flour, ginger. Add rhubarb. Spread on hot crust. Sprinkle with 1 cup oat mixture. Press slightly.
Bake 350 for 30-35 mins, or until golden & bubbly. Cool.
Bean Salsa
Every time I see this chip dip I think, yuck. But once I get past the first bite I can't stop eating it. This recipe comes from Maria Lotterman's friends's friend... Hope you like it.
1 pkg Good Seasons dry Italian dressing.
1 can corn, drained
1 can black beans, drained
2 small tomatoes, diced
2 avocados, diced
1/2 red onion, chopped
Prepare as directed on dressing package. Add remaining ingredients. Chill. For best results make 24 hours ahead of time.
1 pkg Good Seasons dry Italian dressing.
1 can corn, drained
1 can black beans, drained
2 small tomatoes, diced
2 avocados, diced
1/2 red onion, chopped
Prepare as directed on dressing package. Add remaining ingredients. Chill. For best results make 24 hours ahead of time.
Monday, November 16, 2009
!Mexican Fiesta! part dos
FRIED ICE CREAM
1 qt vanilla ice cream
2 ½ cups corn chex, crushed
1 T butter, melted
2 T sugar
1 t ground cinnamon
Line a baking sheet with waxed paper. Scoop 8 ice cream balls, each about 2 ½ inches in diameter. Place on the baking sheet in freezer for 1 hour. Preheat oven to 350*.
Coat another large baking sheet with nonstick cooking spray. Combine the remaining ingredients in a bowl, mix well, and spread on baking sheet. Bake 5-7 minutes, or until lightly browned. Remove to a shallow dish and let cool.
Roll the ice cream balls in the mix and freeze 2 to 3 hours.
Serve as is, topped with honey, whipped cream, or however desired.
1 qt vanilla ice cream
2 ½ cups corn chex, crushed
1 T butter, melted
2 T sugar
1 t ground cinnamon
Line a baking sheet with waxed paper. Scoop 8 ice cream balls, each about 2 ½ inches in diameter. Place on the baking sheet in freezer for 1 hour. Preheat oven to 350*.
Coat another large baking sheet with nonstick cooking spray. Combine the remaining ingredients in a bowl, mix well, and spread on baking sheet. Bake 5-7 minutes, or until lightly browned. Remove to a shallow dish and let cool.
Roll the ice cream balls in the mix and freeze 2 to 3 hours.
Serve as is, topped with honey, whipped cream, or however desired.
!Mexican Fiesta! part uno
PEACH SALSA
8 cups chopped/blended tomatoes
6 peaches blended
1 12 oz can tomato PASTE
2 jalapeno peppers & seeds
3 med onions
2 large green peppers
1 TBS salt
1 TBS pepper
1 TBS minced garlic
Soak tomatoes & peaches in boiling water till skin peels off easily.
Chop/blend all vegetables and mix all ingredients in a large cooking pot. Bring to a boil and turn down to a slow boil for 1 hour, stirring frequently.
Ladle into canning jars and can.
Saturday, November 7, 2009
Sizzlin' Chicken
This is the marinade I used on the chicken we had on Mother's Day
(recipe from Sarah Ensink)
Chicken Marinade
4-6 split boneless chicken boobies
1 C. lemon-line pop
1/2 C. soy sauce
1/2 C. cooking oil
1/8 tsp garlic salt (or to taste)
combine last 4 ingredients and marinate w/ chicken for 4 to 24 hrs.
Grill for 5 to 7 minutes per side. season w/ lawrys seasoned salt to taste.
Enjoy!
(recipe from Sarah Ensink)
Chicken Marinade
4-6 split boneless chicken boobies
1 C. lemon-line pop
1/2 C. soy sauce
1/2 C. cooking oil
1/8 tsp garlic salt (or to taste)
combine last 4 ingredients and marinate w/ chicken for 4 to 24 hrs.
Grill for 5 to 7 minutes per side. season w/ lawrys seasoned salt to taste.
Enjoy!
Another Dip!
This one came from Aunt Lynn...yummmm...I LOVE it!
Honey Mustard Pretzel Dip
1 cup Mayo
½ cup Sugar
1/8 cup mustard
½ to 1 teaspoon dried red pepper (spice)
Mix together and serve with pretzels.
Honey Mustard Pretzel Dip
1 cup Mayo
½ cup Sugar
1/8 cup mustard
½ to 1 teaspoon dried red pepper (spice)
Mix together and serve with pretzels.
Cheese N Crackers
I got this recipe from Heidi, she brings it to work pot-lucks. It always goes over great and it is easy to make!
Cheese Dip
2 cup Sharp Cheddar (shredded)
1 pkg Cream Cheese
½ cup Mayo
2 tsp Minced Onion
1 tsp Worcestershire Sauce
Serve with Crackers
Cheese Dip
2 cup Sharp Cheddar (shredded)
1 pkg Cream Cheese
½ cup Mayo
2 tsp Minced Onion
1 tsp Worcestershire Sauce
Serve with Crackers
Thursday, November 5, 2009
THIRD, make Porky sandwiches
(this is a revised recipe from the Hull cookbook.)
Third, make yummy sandwiches!
BBQ Pork Sandwiches
4 cups diced pork roast (cooked)
1/3 cup ketchup
2/3 cup BBQ sauce
2/3 cup brown sugar
2 T margarine
1/2 tps. garlic powder
2 tsp. Worcestershire sauce
1/4 cup water.
Mix & heat ketchup, BBQ sauce, brown sugar, margarine, garlic powder, worcestershire sauce and water. Add pork. Serve on buns.
Third, make yummy sandwiches!
BBQ Pork Sandwiches
4 cups diced pork roast (cooked)
1/3 cup ketchup
2/3 cup BBQ sauce
2/3 cup brown sugar
2 T margarine
1/2 tps. garlic powder
2 tsp. Worcestershire sauce
1/4 cup water.
Mix & heat ketchup, BBQ sauce, brown sugar, margarine, garlic powder, worcestershire sauce and water. Add pork. Serve on buns.
SECOND, put the PORK in the crock pot
Second, I cook the rest in a crock pot. (Recipe is from Lisa)
EASY PORK ROAST
Pork Loin
1 can cream of mushroom soup
1 can golden mushroom soup
1 can french onion soup
Mix soups together. Put roast in crock pot, pour soup mixture over top. Cook on low 10-12 hours. Makes a yummy gravy too!!
EASY PORK ROAST
Pork Loin
1 can cream of mushroom soup
1 can golden mushroom soup
1 can french onion soup
Mix soups together. Put roast in crock pot, pour soup mixture over top. Cook on low 10-12 hours. Makes a yummy gravy too!!
FIRST, Grill the PORK
When I buy a Pork Loin at the store I use it in 3 ways. Pork Loin ALWAYS goes on sale at Meijer, and these recipes are SO tasty!
First, I slice 6 - 1 inch thick slices.
Hearty Grilled Pork
2/3 cup lemon-lime soda
½ cup soy sauce
¼ cup honey
1 tsp dried Thyme
¾ tsp dried Rosemary, crushed
¼ tsp pepper
6 Slices of Pork Loin (any type of pork chop works, but this is boneless)
In a large resealable plastic bag, combine the first six ingredients; add the pork. Seal the bag and turn to coat; refrigerate for 4 hrs or overnight, turning bag occasionally. (What I do is make two bags of this and freeze one of them.)
Grill and ENJOY!!
First, I slice 6 - 1 inch thick slices.
Hearty Grilled Pork
2/3 cup lemon-lime soda
½ cup soy sauce
¼ cup honey
1 tsp dried Thyme
¾ tsp dried Rosemary, crushed
¼ tsp pepper
6 Slices of Pork Loin (any type of pork chop works, but this is boneless)
In a large resealable plastic bag, combine the first six ingredients; add the pork. Seal the bag and turn to coat; refrigerate for 4 hrs or overnight, turning bag occasionally. (What I do is make two bags of this and freeze one of them.)
Grill and ENJOY!!
Monday, November 2, 2009
I like PIZZA!!
(this is a revised version of a recipe from the Green Bible (hull cookbook)
Deep-Dish Pizza Casserole
1 lb hamburger
½ lb. ground sausage
Chopped Onion
2 garlic cloves
1 (16oz) can of diced tomatoes
1 (6oz) can of tomatoe paste
1 cup Pizza Sauce
1/3 cup Parmesan Cheese
1 tsp. oregano
1 tsp. basil
½ tsp. garlic powder
¼ - ½ cup of quartered pepperoni
3 cups Mozzarella Cheese
Pepperoni
1 loaf frozen bread dough
Allow dough to thaw thoroughly and then rest 1 hour. Roll out dough and press into a greased 9x13 pan. Brown hamburger and sausage with garlic and onion; pour off drippings. Add tomatoes, paste, pizza sauce, parmesan cheese, seasonings and quartered pepperonis. Simmer 10 mins. Sprinkle dough with 1 cup of Mozzarella cheese. The pour meat mixture on top. Top with remaining cheese and line with pepperonis. Bake at 425 for 20 minutes. Let stand 10 minutes before serving.
Deep-Dish Pizza Casserole
1 lb hamburger
½ lb. ground sausage
Chopped Onion
2 garlic cloves
1 (16oz) can of diced tomatoes
1 (6oz) can of tomatoe paste
1 cup Pizza Sauce
1/3 cup Parmesan Cheese
1 tsp. oregano
1 tsp. basil
½ tsp. garlic powder
¼ - ½ cup of quartered pepperoni
3 cups Mozzarella Cheese
Pepperoni
1 loaf frozen bread dough
Allow dough to thaw thoroughly and then rest 1 hour. Roll out dough and press into a greased 9x13 pan. Brown hamburger and sausage with garlic and onion; pour off drippings. Add tomatoes, paste, pizza sauce, parmesan cheese, seasonings and quartered pepperonis. Simmer 10 mins. Sprinkle dough with 1 cup of Mozzarella cheese. The pour meat mixture on top. Top with remaining cheese and line with pepperonis. Bake at 425 for 20 minutes. Let stand 10 minutes before serving.
... and a side of Bread!
Pull-Apart Herb Biscuits
1 loaf of frozen bread dough
¼ cup Butter, melted
2 T. Parmesan Cheese
1 T. Sesame seeds
1 tsp. minced garlic
1 tsp. dried parsley flakes
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. dried thyme
Cut thawed out bread dough into pieces. Place in a greased 11x7-in baking dish. In small bowl combine the rest of the ingredients. Add to bread and toss to coat. Let rise until double in size.
Bake at 350 for 30 minutes, or until golden brown.
Friday, October 30, 2009
Marlboro Man's Second Favorite Sandwich
We had this for supper. Yum! Credits go to The Pioneer Woman so if you want pictures of everystep, check out her blog. (I should have taken a photo, bummer.)
Chicken, Bacon, & Cheese Sandwich
Chicken breast
Pepper bacon (Walmart brand is actually very good.)
Lemon pepper
Sliced cheese (whatever kind you want: American, Swiss, Provelone)
Bun or roll
Fry bacon in skillet over medium heat until almost crunchy (or however you like it.) Drain on paper towel. Pour out almost all grease; leave about one Tablespoon. Pound chicken to even thickness (so that it cooks evenly.) Sprinkle lemon-pepper on both sides of chicken. Cook chicken in hot skillet for about 4 minutes or until the edges go opaque. Flip. Arrange bacon on cooked side of chichen. Lay cheese on top of bacon. Cover and cook for a few more minutes, until the cheese is very melty. Serve on bun or roll. Condiment suggestions: honey mustard, mayo, or bbq sauce.
Chicken, Bacon, & Cheese Sandwich
Chicken breast
Pepper bacon (Walmart brand is actually very good.)
Lemon pepper
Sliced cheese (whatever kind you want: American, Swiss, Provelone)
Bun or roll
Fry bacon in skillet over medium heat until almost crunchy (or however you like it.) Drain on paper towel. Pour out almost all grease; leave about one Tablespoon. Pound chicken to even thickness (so that it cooks evenly.) Sprinkle lemon-pepper on both sides of chicken. Cook chicken in hot skillet for about 4 minutes or until the edges go opaque. Flip. Arrange bacon on cooked side of chichen. Lay cheese on top of bacon. Cover and cook for a few more minutes, until the cheese is very melty. Serve on bun or roll. Condiment suggestions: honey mustard, mayo, or bbq sauce.
Thursday, October 29, 2009
Tonight's Dinner
I am not sure if you like fish (I don't, but I like this), but this type of fish always goes on sale at Meijer (frozen) and this recipe was very good, and it is healthy (if you use a good butter substitute)!!
Baked Tilapia
4 tilapia fillets
3 T. Butter, melted
3 T. lemon juice
1 1/2 tsp. garlic powder
1/8 tsp. salt
1/4 -1/2 cup of chopped cucumber
1/2 tsp dried oregano
1/8 tsp paprika
Place tilapia in an ungreased 9x13 pan. Combine butter, lemon juice, garlic powder, salt; pour over the fillets. Sprinkle with the cucumbers, oregano, and paprika.
Bake at 425 for 15-20 mins or until fish flakes easily with a fork.
Baked Tilapia4 tilapia fillets
3 T. Butter, melted
3 T. lemon juice
1 1/2 tsp. garlic powder
1/8 tsp. salt
1/4 -1/2 cup of chopped cucumber
1/2 tsp dried oregano
1/8 tsp paprika
Place tilapia in an ungreased 9x13 pan. Combine butter, lemon juice, garlic powder, salt; pour over the fillets. Sprinkle with the cucumbers, oregano, and paprika.
Bake at 425 for 15-20 mins or until fish flakes easily with a fork.
Wednesday, October 28, 2009
Can you tell it is FALL??
This is something I make up if I am cold on a rainy fall night. So good to curl up on the couch with a good book. Oh, how I love FALL!!
CARAMEL Apple Cider
1 mug of Apple Cider
1 Tbsp of brown Sugar
a big squirt of caramel topping (about 2 Tbsp)
Microwave Apple Cider until hot (make sure it is really hot b/c you are going to be adding Caramel that was in your fridge.) Add brown sugar and caramel topping and stir. This is so good!! I just love it! Enjoy!!
CARAMEL Apple Cider
1 mug of Apple Cider
1 Tbsp of brown Sugar
a big squirt of caramel topping (about 2 Tbsp)
Microwave Apple Cider until hot (make sure it is really hot b/c you are going to be adding Caramel that was in your fridge.) Add brown sugar and caramel topping and stir. This is so good!! I just love it! Enjoy!!
Just a little something!
So this is what I brought this past Sunday for lunch. I just dump, so have fun guessing how much you are supposed to put in.
Italian Pasta!!! (mmm... delizioso)
1 lb of Tri-colored spiral Pasta
1 Cup of Italian Dressing (I usually add a bit more before I serve it b/c it always dries up a tad)
Cucumber, cut & skinned
Pepperonis, quartered
Celery Salt (about a tsp)
Parsley (about a Tbsp)
Garlic Powder (about a tsp)
Onion Salt (about 1/2 tsp)
Ground Mustard (about 1/8 tsp)
Parmesan Cheese
Cook Pasta. In large bowl combine all spices. Add dressing, stir. Add cooled off Pasta, stir. Add Pepperonis and Cucumbers, stir. Top with some Parmesan Cheese. Chill. Enjoy!!
Just that easy!!
Italian Pasta!!! (mmm... delizioso)
1 lb of Tri-colored spiral Pasta
1 Cup of Italian Dressing (I usually add a bit more before I serve it b/c it always dries up a tad)
Cucumber, cut & skinned
Pepperonis, quartered
Celery Salt (about a tsp)
Parsley (about a Tbsp)
Garlic Powder (about a tsp)
Onion Salt (about 1/2 tsp)
Ground Mustard (about 1/8 tsp)
Parmesan Cheese
Cook Pasta. In large bowl combine all spices. Add dressing, stir. Add cooled off Pasta, stir. Add Pepperonis and Cucumbers, stir. Top with some Parmesan Cheese. Chill. Enjoy!!
Just that easy!!
Monday, October 26, 2009
best EVER french toast
This recipe came from Leah Cleveland. The 1st time she gave it to me I thought "nasty"! I thought it sounded so gross I didn't even keep it. The reason I found it so unappetizing was because when I read "texas toast" all I could think of was the texas toast garlic bread. Well ladies, don't be deceived as I was...texas toast is just thicker cut bread! Mom, how come you never taught me that? :) Anyway, this is what Leah brought to our girlfriend brunch, and yeah, it was AMAZING!
Also, as Leah pointed out, this is a huge time saver because you don't need to fry them 2 or 3 at a time but you can do the whole loaf and the whole family can eat at the same time.
TEXAS TOAST
1 loaf texas toast (thick slices)
1 c milk
3 eggs beaten
1/2 c butter
2/3 c brown sugar
1/2 tsp cinnamon
Also, as Leah pointed out, this is a huge time saver because you don't need to fry them 2 or 3 at a time but you can do the whole loaf and the whole family can eat at the same time.
TEXAS TOAST
1 loaf texas toast (thick slices)
1 c milk
3 eggs beaten
1/2 c butter
2/3 c brown sugar
1/2 tsp cinnamon
***NOTE***if you can fit 12 slices of bread on your cookie sheet you will run a little short on egg mixture. Add 1 more egg and 1/3 more cup of milk.
Melt butter & pour over a 10x15x1" pan.
Combine brown sugar & cinnamon & sprinkle over pan.
Combine milk & eggs.
Soak bread in egg mixture & lay on top of sugar/butter mix in pan.
Cover entire pan with soaked bread.
Bake @ 350 for 25 min.
(May cover w/ foil, store in fridge & bake in the morning.)
If you have left-overs, they are good in your lunch the next day. Just warm up in the microwave, pour a little maple syrup on them and enjoy!
Fall Festivities
This is what I made for Sunday dinner this week...glad you all liked it! :)
Double Layer Pumpkin Pie
4 oz cream cheese 1 Tbsp milk
1 Tbsp sugar 1 (8oz) whipped topping
1 graham cracker crust 1 c milk
1 (15 oz) can pumpkin 2 (4 serv ea) pkg instant vanilla pudding
1 tsp cinnamon 1/2 tsp ginger
1/4 tsp cloves
Mix cream cheese, 1 Tbsp milk & sugar in large bowl with whisk until well blended.
Gently stir in 1/2 whipped topping. Spread into crust. Pour 1 c milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with reserved whipped topping.
Double Layer Pumpkin Pie
4 oz cream cheese 1 Tbsp milk
1 Tbsp sugar 1 (8oz) whipped topping
1 graham cracker crust 1 c milk
1 (15 oz) can pumpkin 2 (4 serv ea) pkg instant vanilla pudding
1 tsp cinnamon 1/2 tsp ginger
1/4 tsp cloves
Mix cream cheese, 1 Tbsp milk & sugar in large bowl with whisk until well blended.
Gently stir in 1/2 whipped topping. Spread into crust. Pour 1 c milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with reserved whipped topping.
Brunch
I made this recipe this weekend for my girlfriends and it was so yummy!
Sausage & Peppers Brunch Bake
2 pkg (7 oz ea) frozen toaster hash brown patties, thawed (8 patties)
***I couldn't find toaster hash browns anywhere...just reg Meijer patties worked great!
1 jar (12 oz) sweet roasted red peppers, drained & patted dry, then diced
1 medium onion, chopped
1 lb hot Italian turkey sausage, casing removed (or 16 oz b-fast sausage)
6 oz cream cheese, softened
¾ cup milk
12 eggs
1 T fresh parsley
¼ t ground black pepper
Preheat oven to 350*. Spray 9x13 pan. Arrange hash brown patties in a single layer on bottom.
Chop onion and cook with sausage.
Break sausage into crumbles; drain.
Whisk cream cheese and milk until completely smooth. Add eggs, parsley & black pepper; whisk until smooth.
Spoon sausage mixture over hash browns; sprinkle with red pepper. Pour egg mixture over peppers
Bake 45-50 minutes or until center of egg mixture is set. Remove from oven; let stand 10 minutes.
*This recipe can be prepared up to 1 day ahead. Prepare recipe as directed. Refrigerate, covered, overnight. When ready to serve, preheat oven to 325* and bake 55 minutes to 1 hour or until egg mixture is set.
Sausage & Peppers Brunch Bake
2 pkg (7 oz ea) frozen toaster hash brown patties, thawed (8 patties)
***I couldn't find toaster hash browns anywhere...just reg Meijer patties worked great!
1 jar (12 oz) sweet roasted red peppers, drained & patted dry, then diced
1 medium onion, chopped
1 lb hot Italian turkey sausage, casing removed (or 16 oz b-fast sausage)
6 oz cream cheese, softened
¾ cup milk
12 eggs
1 T fresh parsley
¼ t ground black pepper
Preheat oven to 350*. Spray 9x13 pan. Arrange hash brown patties in a single layer on bottom.
Chop onion and cook with sausage.
Break sausage into crumbles; drain.
Whisk cream cheese and milk until completely smooth. Add eggs, parsley & black pepper; whisk until smooth.
Spoon sausage mixture over hash browns; sprinkle with red pepper. Pour egg mixture over peppers
Bake 45-50 minutes or until center of egg mixture is set. Remove from oven; let stand 10 minutes.
*This recipe can be prepared up to 1 day ahead. Prepare recipe as directed. Refrigerate, covered, overnight. When ready to serve, preheat oven to 325* and bake 55 minutes to 1 hour or until egg mixture is set.
These are SO good!
I haven't made these but I have had them a few times. This is Michelle Dykstra's recipe.
Western Potato Rounds
2 large unpeeled baking potatoes
1 cup (4 oz.) shredded Co-Jack cheese
6 bacon slices, crisply cooked, drained and crumbled
1/4 cup barbecue sauce
Preheat oven to 450 degrees. Cut potatoes into 1/4-inch-thick slices. Brush both sides of slices with oil and place on a stone. Bake for 20 minutes or until lightly browned; remove from oven.
Generously brush potato slices with barbecue sauce. Spread crumbled bacon on slices and follow that with cheese.
Return potato slices to the oven and bake for another 3-5 minutes or until cheese is melted.
Western Potato Rounds
2 large unpeeled baking potatoes
1 cup (4 oz.) shredded Co-Jack cheese
6 bacon slices, crisply cooked, drained and crumbled
1/4 cup barbecue sauce
Preheat oven to 450 degrees. Cut potatoes into 1/4-inch-thick slices. Brush both sides of slices with oil and place on a stone. Bake for 20 minutes or until lightly browned; remove from oven.
Generously brush potato slices with barbecue sauce. Spread crumbled bacon on slices and follow that with cheese.
Return potato slices to the oven and bake for another 3-5 minutes or until cheese is melted.
More soup!
This is a Becky Higgins recipe, with a few changes.
CHICKEN NOODLE SOUP
2 chicken bouillon cubes
2 cans chicken broth (29 oz)
1 c. chopped carrots
2 c. chopped celery
1/4 c. chopped onion
1/2 can cream of chicken soup
1/4 c. milk
1/2 cube (4 Tbsp.) butter
1/4 c. flour
2 c. chopped cooked chicken (2 pieces)
4-6 oz. egg noodles (4 cups)
Boil chicken until fully cooked. Cook egg noodles. Dissolve 2 bouillon cubes in 4 cup boiling water. Add chicken broth and vegetables to the liquid. Boil until tender. In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth. Whisk soup and milk mixture into broth and vegetables. Melt butter then stir into flour. Add to soup mixture. Add chicken and noodles. Optional: Season to taste with salt & pepper or Schillings garlic & herb seasoning.
CHICKEN NOODLE SOUP
2 chicken bouillon cubes
2 cans chicken broth (29 oz)
1 c. chopped carrots
2 c. chopped celery
1/4 c. chopped onion
1/2 can cream of chicken soup
1/4 c. milk
1/2 cube (4 Tbsp.) butter
1/4 c. flour
2 c. chopped cooked chicken (2 pieces)
4-6 oz. egg noodles (4 cups)
Boil chicken until fully cooked. Cook egg noodles. Dissolve 2 bouillon cubes in 4 cup boiling water. Add chicken broth and vegetables to the liquid. Boil until tender. In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth. Whisk soup and milk mixture into broth and vegetables. Melt butter then stir into flour. Add to soup mixture. Add chicken and noodles. Optional: Season to taste with salt & pepper or Schillings garlic & herb seasoning.
PIZZA! PIZZA!
This is a yummy pizza sauce that is supposed to taste like Pizza Hut:
Pizza Sauce
1 15oz. can tomato sauce
1/4 t. dried oregano
1/4 t. dried basil leaves
1/4 t. dried thyme
1/4 t. garlic powder
1/4 t. salt
1/8 t. ground black pepper
1 bay leaf
1/2 t. lemon juice
dash of onion powder
1/2 T. sugar
Combine all ingredients in saucepan. Heat suace until it starts to bubble. Decrease heat and simmer, covered for 1 hour to thicken.
Pizza Sauce
1 15oz. can tomato sauce
1/4 t. dried oregano
1/4 t. dried basil leaves
1/4 t. dried thyme
1/4 t. garlic powder
1/4 t. salt
1/8 t. ground black pepper
1 bay leaf
1/2 t. lemon juice
dash of onion powder
1/2 T. sugar
Combine all ingredients in saucepan. Heat suace until it starts to bubble. Decrease heat and simmer, covered for 1 hour to thicken.
Monday, October 19, 2009
this one is from MOM
After much stress and aggravation Mom was finally able to reset her password and get on this blog! BUT since just resetting the password took a phone call to her daughter and brought on many sighs and moans and groans, we thought it best for her to have 'live' training on how to add posts. I am adding a recipe that I have that she lost and wants back. But be sure to know...this one originated with mom...it is her recipe! :) that good enough mom?
Here it is...mom's 1st addition to this blog!
SPICED APPLE CIDER
1 gal apple cider
1 qt cranberry juice
1 t cinnamon
2 cinnamon sticks
1 t whole clove
½ cup brown sugar
Pour cider and juice into percolator.
Put rest of ingredients in top.
Percolate about 1 hour
Here it is...mom's 1st addition to this blog!
SPICED APPLE CIDER
1 gal apple cider
1 qt cranberry juice
1 t cinnamon
2 cinnamon sticks
1 t whole clove
½ cup brown sugar
Pour cider and juice into percolator.
Put rest of ingredients in top.
Percolate about 1 hour
This is SO Fun!
I have been looking through my recipes and most of them look boring or not at all original. This one is from Taste of Home light but I changed it a bunch. The kids like it and it doesn't have ground beef in it so it gets a yeah from me.
WHITE CHICKEN ENCHILADAS
8 corn tortillas
4 oz. cream cheese
1 T. +1 c. milk
1 t. ground cumin
3 cups cubed cooked chicken breast
½ cup chopped green onions
1 can cream of chicken soup
1 c. sour cream
¼ t. cayenne pepper
½ c. shredded cheddar cheese
Wrap tortillas in foil and bake at 350* for 3-5 minutes. In large bowl, combine cream cheese, 1 T. milk and cumin until smooth. Stir in chicken. In skillet coated with cooking spray, sauté onions until softened. Stir into chicken mixture. In another bowl, combine soup, sour cream, cayenne and 1 c. milk. Stir 2 T. soup mixture into chicken mixture. Place 1/3 c. chicken mixture in each tortilla and roll. Place in greased 9x13 pan. Top with remaining soup mixture. Cover and bake at 350* for 30 minutes. Uncover, sprinkle with cheese. Bake for 5 more minutes.
WHITE CHICKEN ENCHILADAS
8 corn tortillas
4 oz. cream cheese
1 T. +1 c. milk
1 t. ground cumin
3 cups cubed cooked chicken breast
½ cup chopped green onions
1 can cream of chicken soup
1 c. sour cream
¼ t. cayenne pepper
½ c. shredded cheddar cheese
Wrap tortillas in foil and bake at 350* for 3-5 minutes. In large bowl, combine cream cheese, 1 T. milk and cumin until smooth. Stir in chicken. In skillet coated with cooking spray, sauté onions until softened. Stir into chicken mixture. In another bowl, combine soup, sour cream, cayenne and 1 c. milk. Stir 2 T. soup mixture into chicken mixture. Place 1/3 c. chicken mixture in each tortilla and roll. Place in greased 9x13 pan. Top with remaining soup mixture. Cover and bake at 350* for 30 minutes. Uncover, sprinkle with cheese. Bake for 5 more minutes.
This recipe also came from Taste of Home, Ultimate Cookie Collection
Raspberry Swirls
1 c. butter, softened
2 c. sugar
2 eggs
1 t. vanilla
1/2 t. lemon extract
3&3/4 c. flour
2 t. baking powder
1 t. salt
12 oz. seedless raspberry jam
1 c. coconut
1/2 c. chopped pecans
Cream butter and sugar. Add eggs and extracts, mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill for at least 2 hours.
Divide dough in half. Lightly flour the counter top, and roll each half into 9x12 rectangle. Combine jam, coconut, and pecans; spread over rectangles. Carefully rol up rectangle jelly-roll style, starting with the long side; wrap in plastic wrap. Refrigerate over night or freeze for 2-3 hours. (Freeze them up to 6 months for cookies later in the year, without the preparation.)
Unwrap and cut into 1/4 inch sliced; place 1&1/2 inches apart on parchement paper lined baking sheets. Bake 375 for 10-12 minutes. Cool on wire racks. (A hint for cutting: after you cut a slice rotate roll a quarter turn to keep the roll round.)
Awesome Summer Cookie
i got this recipe from the Taste of Home Ultimate Cookie Collection book. i absolutly love these.
Soft Lemonade Cookies
1 c. butter, softened
1 c. sugar
2 eggs
3 c. flour
1 t. baking soda
6 oz. frozen lemonade concentrate, thawed, divided
additional sugar
Cream butter and sugar, add eggs. Combine flour and baking soda, add to creamed mixture alternately with 1/3 c. of lemonade concentrate. Mix well.
Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Bake 400 for 8 minutes. Remove to wire racks. Brush with ramaining lemonade concentrate, sprinkle with sugar. Cool.
Soft Lemonade Cookies
1 c. butter, softened
1 c. sugar
2 eggs
3 c. flour
1 t. baking soda
6 oz. frozen lemonade concentrate, thawed, divided
additional sugar
Cream butter and sugar, add eggs. Combine flour and baking soda, add to creamed mixture alternately with 1/3 c. of lemonade concentrate. Mix well.
Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Bake 400 for 8 minutes. Remove to wire racks. Brush with ramaining lemonade concentrate, sprinkle with sugar. Cool.
Holiday Treats...what?...EVERYDAY treats!
Although this really is Kara's recipe, I thought I would share it, simply because I am pretty sure that she is still to bitter to even think about these tasty treats! :)
Whenever I get recipes by way of email, I always keep the little side notes that they put in. Sometimes it makes it hard to fit on the recipe card but I don't care, because it always brings on a smile the next time you make them...got to hold on to those good memories!
Kara - are we going to make these this year?
Chocolate Covered Cherries
60 Maraschino cherries with stems
2 cups powdered sugar
3 T butter, softened
3 T light corn syrup
¼ t salt
2 cup (12 oz) semisweet chocolate chips
2 T shortening
Pat cherries dry with paper towels, set aside. In a small mixing bowl, combine the sugar, butter, corn syrup and salt; mix well. Knead until smooth. Cover and refrigerate for 1 hour.
Roll into ½ in balls; flatten each into a 2 in circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries with stems up on waxed paper-lined baking sheets. Cover loosely and refrigerate for 1 hour.Melt chocolate chips and shortening; stir until smooth. Dip cherries into chocolate; set on waxed paper. Refrigerate until hardened. Store in covered container. Refrigerate for 1-2 weeks before serving. Keep out of reach of 2 hungry dogs. :)
Whenever I get recipes by way of email, I always keep the little side notes that they put in. Sometimes it makes it hard to fit on the recipe card but I don't care, because it always brings on a smile the next time you make them...got to hold on to those good memories!
Kara - are we going to make these this year?
Chocolate Covered Cherries60 Maraschino cherries with stems
2 cups powdered sugar
3 T butter, softened
3 T light corn syrup
¼ t salt
2 cup (12 oz) semisweet chocolate chips
2 T shortening
Pat cherries dry with paper towels, set aside. In a small mixing bowl, combine the sugar, butter, corn syrup and salt; mix well. Knead until smooth. Cover and refrigerate for 1 hour.
Roll into ½ in balls; flatten each into a 2 in circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries with stems up on waxed paper-lined baking sheets. Cover loosely and refrigerate for 1 hour.Melt chocolate chips and shortening; stir until smooth. Dip cherries into chocolate; set on waxed paper. Refrigerate until hardened. Store in covered container. Refrigerate for 1-2 weeks before serving. Keep out of reach of 2 hungry dogs. :)
Calling all Sangria LOVERS
Red Sangria
· 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
· 1 Lemon cut into wedges
· 1 Orange cut into wedges
· 1 Lime cut into wedges
· 2 Tbsp sugar
· Splash of orange juice
· 2 Shots of gin or triple sec
· 1 Cup of sliced strawberries or raspberries (may use thawed or frozen)
· 1 Small can of diced pineapples (with juice)
· 4 Cups ginger ale
***Suggested addition: Brandy
· 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
· 1 Lemon cut into wedges
· 1 Orange cut into wedges
· 1 Lime cut into wedges
· 2 Tbsp sugar
· Splash of orange juice
· 2 Shots of gin or triple sec
· 1 Cup of sliced strawberries or raspberries (may use thawed or frozen)
· 1 Small can of diced pineapples (with juice)
· 4 Cups ginger ale
***Suggested addition: Brandy
No New Recipes?!?!?
I have so many other AMAZING recipes...but...they all say "from the kitchen of: Kara or Laura or Betsy"! Good thing my bestest sisters are all adding recipes to this blog; now I can collect even more fabulous food ideas. Someday I will start to cook and use them all! :)
Feel free to make requests on here...I look through my recipes and they all look old and drab.
Feel free to make requests on here...I look through my recipes and they all look old and drab.
mmmmm...cold weather remedy
Cold weather is here...this is a yummy warm-you-upper!
White Hot Chocolate
1 qt (4 cups) Milk
3 oz White Chocolate Chips
2 T Sugar
2 t Vanilla
1/4 t Almond Flavoring
Heat all ingredients together is in sauce pan until chocolate melts.
*note ~ not to quickly, you don't want to scald your milk!
Makes 4 cups
White Hot Chocolate
1 qt (4 cups) Milk
3 oz White Chocolate Chips
2 T Sugar
2 t Vanilla
1/4 t Almond Flavoring
Heat all ingredients together is in sauce pan until chocolate melts.
*note ~ not to quickly, you don't want to scald your milk!
Makes 4 cups
We are all going to be FAT! (who am I kidding, why did I put that in the past tense?)
This is a recipe I found got from... drum roll please... Taste of Home Quick Cooking... you might see that a lot in my posts!! We got a quarter of a cow from Uncle J this year, and since you get all sorts of different meats, that means I need to find NEW recipes! This one struck my fancy, and I JUST love it. It is a PERFECT fall dinner.
APPLE CIDER BEEF STEW
4 cups frozen Vegetables for Stew (about 24 oz)
1 can (8 oz) sliced water chestnuts, drained (I didn't put these in b/c I don't care for them.
1 can (4 1/2 oz) sliced mushrooms, drained
1 T dried minced onion
2 envelopes of brown gravy mix
2 T dry onion soup mix
2 T Steak Seasoning (we have McCormick's Montreal Steak Seasoning in our house so that is what I used)
1/8 teaspoon cinnamon
2 lbs beef stew meat (or cut any roast in 1 inch chunks)
1 can (14 1/2 oz) beef broth
1 1/4 cups apple cider
1 can (8 oz) tomato sauce
1 bay leaf
3 T cornstarch
1/3 cup cold water
Place vegetables, water chestnuts, mushrooms and onion in a crock pot. In large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to crock pot.
Pour broth, cider and tomato sauce over beef in crock pot. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 mins or until thickened. Discard bay leaf.
APPLE CIDER BEEF STEW
4 cups frozen Vegetables for Stew (about 24 oz)
1 can (8 oz) sliced water chestnuts, drained (I didn't put these in b/c I don't care for them.
1 can (4 1/2 oz) sliced mushrooms, drained
1 T dried minced onion
2 envelopes of brown gravy mix
2 T dry onion soup mix
2 T Steak Seasoning (we have McCormick's Montreal Steak Seasoning in our house so that is what I used)
1/8 teaspoon cinnamon
2 lbs beef stew meat (or cut any roast in 1 inch chunks)
1 can (14 1/2 oz) beef broth
1 1/4 cups apple cider
1 can (8 oz) tomato sauce
1 bay leaf
3 T cornstarch
1/3 cup cold water
Place vegetables, water chestnuts, mushrooms and onion in a crock pot. In large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to crock pot.
Pour broth, cider and tomato sauce over beef in crock pot. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 mins or until thickened. Discard bay leaf.
PEACHES make a great PIZZA
(I know I sent this in e-mail form, but I thought I would add it to our blog. This recipe is from Taste of Home Quick Cooking)
Peaches & Cream Pizza
1 tube (8oz) refrigerated crescent roll dough (or package of refrigerated sugar cookie dough)
1 pkg (8oz) cream cheese
1/2 cup sugar
1/2 tsp almond extract
1 can (21oz) peach pie filling
(or this is the recipe I used to make my own)
- 3 peaches
- 3 T cornstarch
- 1 cup Sugar
- 1 tsp lemon juice
- Mix all of the ingredients together. Cook until mixture is thickened.
1/2 cup Flour
1/4 cup Brown Sugar
3 T Cold Butter
Unroll dough and press into greased 12 in pizza pan (I used a jelly roll pan, and didn't fill the whole thing) Bake at 375 for 8-10 mins or until edges are golden. Cool slightly.
Beat cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. Combine flour, brown sugar; cut in butter until crumbly. Sprinkle over peaches. Bake for 25 mins or until golden brown. Serve hot or cold.
Peaches & Cream Pizza
1 tube (8oz) refrigerated crescent roll dough (or package of refrigerated sugar cookie dough)
1 pkg (8oz) cream cheese
1/2 cup sugar
1/2 tsp almond extract
1 can (21oz) peach pie filling
(or this is the recipe I used to make my own)
- 3 peaches
- 3 T cornstarch
- 1 cup Sugar
- 1 tsp lemon juice
- Mix all of the ingredients together. Cook until mixture is thickened.
1/2 cup Flour
1/4 cup Brown Sugar
3 T Cold Butter
Unroll dough and press into greased 12 in pizza pan (I used a jelly roll pan, and didn't fill the whole thing) Bake at 375 for 8-10 mins or until edges are golden. Cool slightly.
Beat cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. Combine flour, brown sugar; cut in butter until crumbly. Sprinkle over peaches. Bake for 25 mins or until golden brown. Serve hot or cold.
Chili Soup
Chili Soup
2 lbs. ground beef
1 sm. onion
1 15 oz. can chili beans
2 cans tomato soup
1 cup salsa (I used fresh)
2 t. chili powder (could use more but the kids don't like spicy)
8 oz. can tomato sauce
1 soup can water
Brown ground beef and onion in Lg. saucepan. Drain. Add the rest of the ingredients. Simmer 1 hr.
2 lbs. ground beef
1 sm. onion
1 15 oz. can chili beans
2 cans tomato soup
1 cup salsa (I used fresh)
2 t. chili powder (could use more but the kids don't like spicy)
8 oz. can tomato sauce
1 soup can water
Brown ground beef and onion in Lg. saucepan. Drain. Add the rest of the ingredients. Simmer 1 hr.
Mexican Chicken and Tortilla Soup
Everybody liked this one, and it's super easy.
MEXICAN CHICKEN AND TORTILLA SOUP
1 ½ lb cubed chicken breast (browned)
2 cans condensed Fiesta nacho cheese soup
2 cans condensed Cream of Chicken soup
1 can condensed Cheddar cheese soup
2 ½ soup cans of milk
1 lg.can enchilada sauce (mild)
Crushed tortilla chips
Shredded cheddar cheese
Brown chicken breast and set aside. Combine all other ingredients except the tortilla chips and cheddar cheese. Bring to a boil over low heat, stirring at all times. Garnish servings with shredded cheddar cheese and crushed tortilla chips.
MEXICAN CHICKEN AND TORTILLA SOUP
1 ½ lb cubed chicken breast (browned)
2 cans condensed Fiesta nacho cheese soup
2 cans condensed Cream of Chicken soup
1 can condensed Cheddar cheese soup
2 ½ soup cans of milk
1 lg.can enchilada sauce (mild)
Crushed tortilla chips
Shredded cheddar cheese
Brown chicken breast and set aside. Combine all other ingredients except the tortilla chips and cheddar cheese. Bring to a boil over low heat, stirring at all times. Garnish servings with shredded cheddar cheese and crushed tortilla chips.
What's Cooking for Dinner?
I got this from Mom.
TACO SOUP
1/2 c. water
1 package taco seasoning
4 c. vegtable juice
1 c. chunky salsa
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
Brown meat with onion. Combine everythink in the crock-pot.
Cook low for 6-8 hours.
Serve with lettuce, tomato, cheddar cheese, green onions, chives, sour cream, and corn chips.
TACO SOUP
1/2 c. water
1 package taco seasoning
4 c. vegtable juice
1 c. chunky salsa
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
Brown meat with onion. Combine everythink in the crock-pot.
Cook low for 6-8 hours.
Serve with lettuce, tomato, cheddar cheese, green onions, chives, sour cream, and corn chips.
Start with Dessert
For the first post, I think I'll start with dessest. (This recipe is from Kraftfoods.)
Molten Chocolate Cakes
1 cup chocolate chips
1 1/2 sticks of butter
1 1/2 cups powdered sugar
3 eggs (I used 4 because they were small.)
3 egg yolks (4 again)
1/2 cup +1 Tablespoon flour
Preheat oven to 425. Grease 15 muffin cups.
Microwave chocolate and butter in large bowl on HIGH for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Pour into muffin tins.
Bake 10+ minutes until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with ice cream (and caramel)
*If you make ahead, let stand at room temperature 1 hour before baking to prevent burning.
Molten Chocolate Cakes
1 cup chocolate chips
1 1/2 sticks of butter
1 1/2 cups powdered sugar
3 eggs (I used 4 because they were small.)
3 egg yolks (4 again)
1/2 cup +1 Tablespoon flour
Preheat oven to 425. Grease 15 muffin cups.
Microwave chocolate and butter in large bowl on HIGH for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Pour into muffin tins.
Bake 10+ minutes until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with ice cream (and caramel)
*If you make ahead, let stand at room temperature 1 hour before baking to prevent burning.
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