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!

Baked Beans

48oz. beans
1 med. onion chopped
1/2 c. catsup
2 T. cider vinager
2 T. dark molassis
1/2 c. sugar
bacon bits
1 small can french fried onions

Heat on high in crockpot 5 hours.

Ham, Beef, and Cheese Sandwiches

2 loaves multi grain French bread

Mix:
1 cup mayo
2 t mustard
1 T grated onion

Spread on bread

Cut bread in to sandwich size pieces. Layer beef and ham and cheeses. Wrap in foil and bake at 350* for 20-30 minutes.

Loaded Garlic Bread

6 slices bacon, each cut into 4 pieces
1 stick butter
6 cloves garlic, peeled and finely chopped
1 loaf (12 oz) crusty Italian bread cut into 24 slices about ½ inch thick
¾ pound mozzarella cheese, cut into 24 slices

Heat oven to 400*. Coat 2 large baking sheets with nonstick cooking spray.

Place bacon on a microwave-safe plate lined with paper towels. Cover with another piece of paper towel. Microwave on high for 4 minutes or until slightly crisp. Drain off fat and set aside. When cool enough to handle, cut into thin strips.

Melt butter in a small saucepan over medium-low heat. Add garlic and cook 1-2 minutes or until fragrant. Remove from heat.

Place bread on baking sheets. Spoon on butter and garlic. Top each with a slice of cheese; sprinkle with bacon. Bake at 400* for 12-15 minutes, until cheese melts and bacon is crisp. Cool slightly.

Rueben Soup

This one is REALLY good! Recipe came from Aunt Pat.

½ stick margarine
½ cup flour
2 teaspoons Dijon Mustard
3 cups chicken broth
2 ½ oz can corned beef, (shred or cube it)
1 cup sauerkraut, drained
1 teaspoon whole caraway seed
¼ teaspoon white pepper
¾ cup shredded swiss cheese
¼ cup grated parmesan cheese
½ cup half and half

Melt Margarine, stir in flour and dijon mustard and cook 3-5 mins. Add chicken broth, stir till smooth. Add corned beef, swiss and parmesan cheeses, stir till melted. Add caraway seed and pepper. Gradually add half and half and sauerkraut and let simmer.

(optional: rye bread chunked on top when serve)

Serves 2

Fruity Cracker Dip

Cranberry Cracker Spread

8 oz cream cheese, softened

2 Tbsp frozen OJ concentrate, thawed

1 Tbsp sugar

1 Tbsp grated orange peel

1/8 tsp cinnamon

¼ c dried cranberries

In small bowl, mix cream cheese, concentrate, sugar, peel & cinnamon together until fluffy. Stir in berries. Refrigerate for at least one hour. Serve on wheat thins. Delicious!

*I actually just used 2 Tbsp of made orange juice and I thought it was orangey enough tasting. It is much more potent if you use the concentrate.

BREAD!!!

Garlic Bread

2 loaves frozen bread dough
**K-sister correction ** thaw out frozen bread dough according to directions on package.
Set loaves out for 1 hour, then slice each into 7 slices.

Dip each slice into the mixture of the following
1 stick butter/margarine melted
2 Tbs. parsley flakes
2 tsp. garlic powder
1/2 tsp. garlic salt
couple shakes of dill weed

Place each slice into bread pan with 7 slices in each.
Let bread rise for 2 hours or more. Bake for 20-25 min. at 350

SUNDAY roast!

This is the roast recipe that I always use for my roasts. It is the tastiest and tenderest I have ever had!!

This recipe is complements of my cousin Kris.

ROAST

Roast (preferably a Chuck Roast)
1 can of beef broth
1/2 cup of red or white wine
1 tsp salt
1 tsp pepper
1 packet aujus gravy mix
1/2 white or yellow onion, quartered (this is pretty much the only recipe that I actually buy my own onion rather than use the time saver, frozen chopped onions)

Put roast on bottom of crock pot. Add the rest of the ingredients on top. Cook on low for 8 hrs.

(If making this for Sunday dinner, put the FROZEN roast with all the ingredients except the onion in crock pot on Saturday night before bed & cook on low through the night. Add onion in the morning & continue cooking on low during church. ).

Curry and Honey Glazed Chicken

this is in one of the cookbooks we have but i can't find it so here it is.

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

place chicken in a baking dish skin side down (i use boneless skinless chicken). mix all ingredients in small sauce pan, heat until butter is melted. pour over chicken, cover. refrigerate all day or overnight. Turn chicken over just before baking.

bake 350 for 1 hour covered. bake uncovered for 15 more minutes. baste with juices 1-2 times. serve with rice.

Earthquake Cake

page 153 Hull cookbook

Electric Fry Pan Hot Dish

page 253 Hull cookbook

you have to have an electric fry pan for this recipe.

Freezer BBQ Meatballs

page 261 Hull cookbook

Chicken and Cheese Chimichanga

page 34 Adam's Tasting Bee 2008

Chicken Marsala

page 28 Adam's Tasting Bee 2008

make sure you use marsala cooking wine (by the vinegar in the grocery store)

Tandi's Tomato Pie

this is from country living. Tim and Julia love tomatos so it thought i would give it a try. it remindes me of pizza.

4 med. tomatoes
1 pie shell, baked
1 c. chopped onion
1/2 t. salt
1/2 t. pepper
2 T. fresh basil (i put in 2 t. basil, and will do slightly less next time.)
1/2 c. mayo
1/2 c. parmesan cheese
1 c. shredded cheddar cheese.

Cut 6 tomato slices for garnish. halve remaining tomatos, removes seeds, and cut each half into 6 wedges. place half of the tomato wedges into the bottom of the baked pie shell. sprinkle with half the onion, salt, pepper, and basil. mix mayo, parmesan, and cheddar cheese together and spread half over the onion layer. repeat in the same order starting with tomatos. place sliced tomatos on top in a pinwheel design.

bake 375 for 30-40 minutes until golden

Boston Brown Bread

Grandma's brown bread recipe that she bakes in the cans, not the loaf pans.
Mine is usually a little soft in the middle. i bake it for an extra fifteen minutes. also the vinager is really vanilla.

page 65 Hope Tasting Bee 2004

Sweet and Spicy Chicken

page 48 Hope Tasting Bee 2004

Mini Cheese Meat Loaves

page 37 Hope Tasting Bee 2004

Chicken and Stuffing Casserole

page 301 Hull cookbook

Ranch Chicken Breast

page 297 Hull cookbook

Cheesy Enchiladas

page 285 Hull cookbook

Deep Dish Pizza

page 273
Kara adds pepperionis, but i don't

mmmmm...more cookies!

I have been assigned cookie duty for a work birthday party on Monday. Since I had just brought chocolate chip cookies for the birthday party last Wednesday, I thought I would try the amazing cookies that Aunt Lynn had at coffee last week. They are in the 2003 Adams Tasting Bee Cookbook called Conference Cookies by Mel Hekstra but I think they would be better named...


Uncle Larry's FAVORITE Cookies

Cookie Ingredients:
1 cup oleo
1 cup sugar
1 cup brown sugar
2 eggs
1 t salt
1 t soda
1 3/4 cups flour
3 cups oatmeal

Mix butter with sugars. Mix in eggs. Add dry ingredients.
Bake 10 minutes at 350*. Frost immediately.
(I took about a 1/2 t of frosting per cookie. While still on the cookie sheet I spooned it out on top of the dozen cookies and then went back and spread it; was easy because it was all nice and melty)

Frosting Ingredients:
6 T oleo
2 T coffee
1 t cinnamon
2 cups powdered sugar
1 t vanilla

Mexican Chicken

Tim said this was the best chicken he ever had. so....

1 T. dijon mustard
4 chicken breasts
2 t. oil
1/2 c. salsa
2 T. lime juice
1 can black beans
1 avocado

spread mustard on to one side of chicken. heat oil in large skillet over med/high heat. add breasts mustard side down, cook for 4 minutes. turn over the chicken and cook for 2 minutes. reduce heat to med. combine the rest of the ingredients except the avocado. spoon over chicken. simmer uncovered for 6-8 minutes, until sauce thickens. trasfer chicken to plate. cook juice on high for 30 sec. spoon juices over chicken and top with avocado. serve.

my chicken took consiterably longer than the recipe called for and i skipped the transfer chicken... ect. i simply topped with avocado and served.

can never have too much peanut butter!

These are the cookies that I made this weekend. They were tasty delicious but they could have been better if I hadn't eaten a few (or not so few) of the Reese's!

Recipe Credits go to Real Simple

Peanut Butter-Cup Cookies

1 1/2 cups flour
1 t baking soda
1/2 t salt
1/2 cup butter (at room temp)
3/4 cup dark brown sugar (I used regular)
1/2 cup sugar
1 egg
1 t vanilla
1 12 oz package of small peanut butter cups, coarsely chopped

Preheat oven to 375*
Line cookies sheets with parchment paper (I didn't do this...I just used PAM).

Mix flour, baking soda, and salt in bowl and set aside.

Beat butter & sugars until creamy. Add egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in peanut butter cups.

Bake until light brown around the edges, 12-15 minutes. (Mine only took 10 mins)

I heart easy!

Chicken Alfredo:
Just follow the directions on the package. Then I add frozen grilled or leftover chicken. Tonight, I mixed everything together, then put it in a casserole dish (covered) and popped it in the oven for about 10 minutes. Yumm!

Gotta love the crockpot!

I love the recipe for Party Chicken in the Hull cookbook. But the other day, i wanted to have a crockpot meal, so I improvised.

I dumped in 4 lg. frozen chicken breasts. Then i cut up the six slices of bacon that i had left in the house and dumped them in. I sliced up a jar of dried beef and dumped that in. Then i mixed the 1 c. sour cream and 1 can cream of mushroom together and... (you guessed it) dumped that in. Put the crockpot on low and went to Betsy's house. SO easy and delish!

I took a several photos but none of them turned out. Sorry K.

A Holiday Favorite

Peanut Brittle

1 cup Sugar
1/2 cup White Syrup

In microwave safe bowl (handle is helpful - I use my Pyrex 4 cup measuring cup) stir together. Microwave on high for 3 1/2 minutes.

1 cup Roasted Salted Peanuts

Stir in peanuts. Microwave 2 minutes.

1 t Butter
1 t Vanilla

Add to syrup and peanuts, blending well.
Microwave 2 minutes more.

Add 1 t Baking Soda
Stir until light and foamy.
Spread onto lightly greased cookie sheet.
Let cool 1 hour. Break in pieces.

a tradition from the past

Grandma Kamps' Cranberry Salad

1 large pkg Cherry Jello
1 cup hot Water (boiling???)
1 cup Sugar
1 T Lemon Juice
1/2 cup Pineapple Juice

Let set until almost stiff

1 cup ground or chopped Cranberries
1 ground Orange...including peal
1 cup crushed Pineapple
1/2 cup chopped Nuts
1 cup chopped Celery

Mix with Jello mixture and pour into mold.

a Cup of Warm

This recipe is from a friend with 2 daughters and they are all fabulous cooks so enjoy this little bit from their kitchens.

CHAI

1 cup French Vanilla Cream

1/2 cup Powdered Milk

1/2 cup White Sugar

3/4 cup Instant Tea

1 t Cinnamon

1 t Ginger

1/4 t Ground Cloves

3/4 t Pumpkin Pie Spice

1/2 t Nutmeg

Put all in blender till powdery

Use 3 T mix per mug of hot water

long lost chicken buns

I think this is the recipe that Mom used to make...mmm mmm good!

HOT CHICKEN SANDWICHES
makes 12 servings

8 c. cubed cooked chicken
1 medium onion, chopped
1 c. chopped celery
2 c. mayo
1 c. cubed American cheese

Combine in crock pot. Cook on High for 2 hours. Serve on buns.

Can't get enough of them!

Chewy Molasses-Spice Cookies


2 c. flour
1 1/2 t. baking soda
1 t. cinnamon
1/2 t. ground nutmeg
1/2 t. salt
1 1/2 c. sugar
3/4 c. (1 1/2 sticks) butter, softened
1 lg. egg
1/4 c. molasses

1. Preheat oven to 350. In a medium bowl, whisk together flour baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 c. sugar. Set aside

2. Beat butter and cup of sugar until combined. Beat in egg and then molasses until combined. On low speed, gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 T. Roll balls in sugar to coat.

4. Arange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm, 10 - 15 minutes. (my oven took about 12) Cool 1 minute on baking sheets. Transfer to racks to cool completely.