Some Marvelous Munchies

Slow Cooker Curry Chicken

2011-08-22T09:48:00.001-07:00

Adapted from:

http://www.kraftrecipes.com/recipes/slow-cooker-chicken-curry-76229.aspx

4-6 large Chicken Breasts
2 small jars chunky salsa (one medium, one mild)
1/2 diced onion
3-4 T Curry
1-2 cups sour cream

Place Chicken, salsa, onion, and curry into a slow cooker; cook until chicken is cooked through and tender (about 3-4 hours) Be careful; my cooker does this in 2 hours!
Remove chicken to a platter; mix sour cream into remaining sauce and serve separately.

Serve chicken over rice and pour sauce on top.

Best Recipe Ever!! Simple; yummy, crowd pleaser, wow!

Double Rainbow Cupcakes

2011-08-22T09:35:00.000-07:00

RAINBOW CUPCAKES!

These were really fun to make!

You need:

A white cake mix - any kind is fine; as long as it's white
6 different food colors (splurge for the fancy stuff that Wilton has; you'll thank me; mixing colors is not easy)
5 different colors of chocolate candy melts - or you can color white candy melts the colors you want with the above food colors.
Wax paper and tape
Rainbow template
11 plastic baggies.
White fluffy frosting for the cloud effect

Here's where the double rainbow comes in......

Ta Daaaaaaaaa!

Mix your white cake mix according to package directions; divide into 6 bags evenly (or however many colors you want. Drop the corresponding food colors into each back and start mixin!

Get some helpers (aren't mine cute!) Cause this takes awhile....

All done?

Ready your cupcake liners and in backwards rainbow order take one baggie at a time, cut a small hole in the bottom, and start squeezing out batter in the cupcakes like so.....

Until your liners are 1/2 full

Then bake and cool.

During the baking process you can start on your chocolate rainbows. (Doesn't that sound just perfect! One of the most beautiful things on earth paired with one of the most beautiful things on earth?!)

Get your template, cover it with wax paper and tape it down to your work surface.

Melt one color of chocolate at a time in a sandwich bag; sealed; in the microwave at 50% power for about a minute.

Then cut a small hole in the bottom and begin!

It doesn't have to be perfect (as you can see)

Then continue with your next colors; I alternated mine so the earlier color had time to set and to help keep myself in the lines; but color order would work fine too if you're disciplined.

I filled in with blue then yellow and let them set for about an hour

Then frost your cupcakes and carefully peel your rainbows off the wax paper and set them on top! Refrigerate until ready to serve or the rainbows will fall over. :)

Enjoy!

Oreo Cream Cake

2011-08-22T09:02:00.000-07:00

Lets unwrap this baby layer by layer shall we?

This is the whipped Cream Layer

This is the layered cake with oreo creme filling

This is the filling

This is the cake, from scratch; no box mixes here my pretties!

(Although a box mix is totally within the boundaries of exceptional behavior in my kitchen)

It was a moist, delicious cake and it came together very well. Serve Immediately.
Cake:

1¾ cup flour
⅔ cup cocoa powder
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter
1½ cups granulated sugar
1 teaspoon vanilla
3 large eggs, room temperature
1¼ cups buttermilk

Filling:

4 ounces cream cheese, softened
½ cup butter, softened
1 box (16 oz) confectioners sugar
3 to 4 tablespoons milk
3-4 Crushed Oreos for mixing in at the end

Frosting:

1½ cups heavy cream
¼ cup granulated sugar
1 teaspoon vanilla extract

Decor;

3 cups crushed oreos
8 or so whole oreos
Directions

1. Heat oven to 350. Coat two 8 inch round cake pans with nonstick spray and dust with flour. Shake out excess flour and set aside.

2. Cake: In medium bowl, mix flour, cocoa powder, baking powder, baking soda, and salt until well-combined. Set aside.
3.In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
4.On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour. Beat for 1 minute. Divide batter evenly between prepared pans. Bake at 350 for about 36 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on wire rack for about 10 minutes. Turn cakes out on racks, and cool completely - After an hour I cooled it in the fridge so the filling would spread easier....
5. Filling: In a large bowl, beat cream cheese and butter until smooth. Gradually add confectioners sugar then milk. Beat for 2 minutes or until light and fluffy.
6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally. Place one cut layer on a plate and top with ⅓ of the filling. Repeat with two more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes until set.
7. Frosting: In a large bowl, with mixer on high speed, beat together the heavy cream, the granulated sugar, and the vanilla until soft peaks form. Generously spread whipped cream all over cake. Place your crushed or chopped cookies all around the sides of the cake. Store in refrigerator.
http://mytastytreasures.blogspot.com/2009/02/oreos-n-cream-cake.html

4th of July Cake Bites, Dipped Strawberries & Layered Drinks

2011-07-06T13:43:00.000-07:00

Check out these fun things I made for my mom's 4th of July Retirement Party!

(More Details on my personal blog Here)

Love these!
Red, White, and Blue Strawberries:
Patriotic Cake Bites!

White chocolate and blue sugar sprinkles. Simple, easy and adorable!

Surprise!

Patriotic Cake Bites

Basic Cake Bite Recipe:

One Cake Mix:
(Any flavor baked in a 9X13 pan
according to package directions and cooled)

Dump the baked cake into a large bowl
and mix in 3/4 of a tub of any flavor frosting

Mix it all up with your hands
(To the consistancy it all sticks together well)
Roll the cake into little truffle sized balls

Refrigerate or freeze until firm
Then dip into any kind of melted chocolate;
Decorate!

You can also make Cake Pops this way;
have you seen this site??
Wow!

Anyway.....

I used a white cake mix and white frosting
then I divided the frosting/cake mixture up
and tinted each one with non-tasting food gel:
1/4 of it red and 3/4 of it blue:
(Remember to refrigerate between each step)

I rolled the red up into small marble size balls
and then flattened out blue cake to a disk in my palm
and wrapped it around the red ball and rolled then both up:

Then I dipped them and added sprinkles....

Here is the table all done up purty....

Even the drink got all festive!

Layered Drinks:

This was done with three different kinds of beverages

(doesn't matter what kind, just that they have to be the color you want;

and have three different sugar contents.

First: you fill your container up all the way with Ice -
Ice is a buffer; it helps keep the colors separate.

(This works in individual glasses too)

Then add the drink for the bottom layer
(It should contain the MOST sugar)

30 grams of sugar - Pina Colada SoBe in this case,

then add a 15 grams of sugar drink (I used Powerade Fruit Punch) ,

then 0 grams of sugar drink (Powerade Zero Mixed Berry)

Cool Huh?

We also had Curried Chicken over Rice - (Recipe to come)
And Red White and Blue Jello!

(Some lessons learned on this one so no picture -
I should call it "Epic Fail Jello Mold": or "Earthquake Jello"
my layers tasted awesome but they were in a jello mold....
and each layer slipped off the other ones.... Weird!)

Anyway; every good cook needs a recipe-gone-bad-experience
to make all the good ones seem even more miraculous!

Hope your 4th was a great one!

Almond Joy Brownies

2011-06-21T14:15:00.000-07:00

This baby is something I made on a whim when all I had was a brownie mix on my brain and a table full of guests sitting around after dinner on father's day. (I had planned dessert but ran out of time) So I got creative and improvised; and it worked!

I used:
Ghirardelli Ultimate Fudge brownie mix

Prepare and bake in 8X8 pan per package directions; let cool. (or don't if there's no time, in my case)
reserve the frosting for later

In a sauce pan combine:
3/4 cup cream
3/4 cup sugar
Stir on medium heat 3 minutes or so until sugar is dissolved

Take off heat and add
2 tsp of vanilla

Stir in:
2 cups flaked coconut (like this! the big flaky kind the size of pieces of gum - I get mine from Nuttyguys.com - or the old standby shredded will work)
and 1/2 cup chopped almonds
Spread over brownies.

Melt your frosting packet in the microwave and drizzle over coconut mixture.

Serve!

Cooking Weekend

2011-06-03T13:06:00.000-07:00

We went to Cedar City and enjoyed some relaxing time there and at Bryce Canyon during Memorial Day Weekend with Kevin's parents.
As you know I love to cook but I love to cook there more!
Kevin's mom has an amazing kitchen with all the gadgets and tons of space (including a very large granite-topped island)
She loves the break from cooking, and I love cooking for vacation; so we're a perfect match.
The best part is that Carol graciously buys all the ingredients for me (and I can get kinda nuts with the ingredients for the new recipes - fresh ginger, fresh basil, snow peas, flank steak this time plus 50 more...)

The other best part is that she just cleans up after me as I move around the kitchen creating new and exciting things to eat while making new and exciting messes along with it.
Carol will quietly clean up right behind me so when my tornado self destroys the kitchen, she becomes Utah Disaster Kleen-up... and round and round we go, happily (I hope) all weekend.

So all I get to do is create! No shopping, No Cleaning! (YES!)

This weekend I made:

Lemon Blueberry Yogurt Loaf - a sweet AND tangy moist bread made with yogurt and fresh lemon juice and zest, make sure you use a LARGE loaf pan or two smaller ones.

Grilled Chicken with Lemon Basil Pasta - this needed some tweaking but it was okay; next time I will use shredded parmesan not grated. - So the texture was off, but it tasted great!

Chocolate Silk (Mousse) Pie - cookie crust piled high with fluffy creamy mousse; it was so good and Kevin's new favorite

Nathan made Crepes for breakfast with fresh fruit - he did a great job!

Monte Cristo - We made this for Brunch and it was a hit!

Fresh Orange Rolls - again with real fresh squeezed orange juice and zest - the whole batch went in one meal!

Pot Roast - tender, juicy, pull apart with your fork

Raspberry Cream Pie - so sweet and creamy - it can be served frozen or chilled

Cherry Chocolate Cake - moist and chocolatey with the perfect fudge frosting

The recipe's are linked; I got them from Pioneer Woman Cooks, or The Sisters Cafe

I also got inspired by this blog post from IHeart Organizing to start a project this same weekend and move and re-organize all my recipes from my old smaller binders, which are 6x8 all inclusive with 15-year old food smears; all over them - to my new and bigger 81/2 x 11 binders; I'll be able to have new tabs that work and are custom to me! New sheet protectors with 4X6 pockets and bigger ones for larger recipes too etc; and a place to store my weekly menu plans and recipes I want to try; I'll show you the finished product soon as well; but here's the old binders.....

Complete with fingerprints and food particles

And the new!

(Wipe able surfaces too)

With way cute designs to match my kitchen!

I'll have 3 recipe binders; one for Breakfasts and Main Dishes,

one for Breads, Veggies, Sides, & Salads,

and one for Snacks & Desserts.

(If you're wondering why 3 binders...it's because I'm usually making 2-3 things at a time

and don't want to flip back and forth in one book for 3 recipes.)

This way; I'll have three books open and ready for me to cook;

unless my recipe is on this blog, then I'll have my IPad open too!

Wish me luck!

Lemon-Blueberry Yogurt Loaf

2011-06-03T08:00:00.000-07:00

This bread is sweet and tangy and moist and amazing! It didn't last the day at my parents' house and it wont last long at yours either. Be sure to use a LARGE loaf pan.
Picture and Recipe from The Sisters Cafe

1 1/2 cups + 1 tablespoon all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 cup plus 1 tablespoon sugar

3 extra-large eggs

2 teaspoons grated lemon zest (approximately 1 lemon)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (“miniature wild blueberries are great for this, and pose the least risk of sinking”)

1/3 cup freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. (I use DoughMakers pebbled loaf pans when I make sweet breads, and they always take about 25% longer to bake, but it bakes evenly – no burned edges! Hallelujah!)

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Grilled Chicken and Lemon Basil Pasta

2011-06-03T07:53:00.000-07:00

Picture from and Recipe Adapted from Pioneer Woman

Ingredients

■4 whole Grilled Chicken Breasts, Sliced

■1 pound Penne Pasta, Cooked Until Al Dente

■½ sticks Butter

■3 whole Lemons, Juiced

■¾ cups Heavy Cream

■¼ cup Milk

■1-½ cup Grated Parmesan Cheese (or Romano)

■Salt And Freshly Ground Black Pepper, To Taste

■10 fresh whole Basil Leaves, Chopped into strips

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 lemons. Whisk together. Pour in cream and half-and half and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Serves 4

Orange Rolls

2011-06-03T07:00:00.000-07:00

Picture and Recipe Adapted from The Sister's Cafe

These will make a lot of fresh yummy, gooey, sweet rolls, you will love them!

1 recipe dinner rolls (below)

1/2 cup softened butter

1 cup sugar

2 T. freshly squeezed orange juice

Grated orange rind from two large oranges

Orange Glaze:

Mix together 1 ½ cups powdered sugar, 3 T. freshly squeezed orange juice and ½ tsp. grated orange rind.
Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well.

When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9×13 inches, ¼ inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with dental floss into 1-inch slices.

Place on a greased baking sheet (I fit 15 on a sheet – three rows of five). Let rise away from draft until dough doubles. (Today that took about 1 hour.) Bake at 350° for about 20 minutes. (Mine were done at about 16 minutes, so check early.) Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze.

The BEST Rolls (adapted from Lion House Rolls)

2 T. dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup softened butter
2 1/2 tsp. Salt

2/3 cup nonfat dry milk

5-6 cups flour

1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about 1 to 1 1/2 more cups flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny.
Return dough to an oiled bowl and cover with greased plastic wrap; let rise until about triple in size about 1 1/2 hours.

Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it.

For Cinnamon or Orange Rolls: roll dough out in one large rectangle ; spread filling; roll up long ways; jelly-roll style and slice into 2 inch thick rolls; set individual rolls to rise.

For regular rolls - separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces. Roll up crescent-style and place on baking sheet. Let rise.

Bake at 350° for 12 minutes. Makes between 3-4 dozen rolls.

Raspberry Cream Pie

2011-06-02T12:13:00.000-07:00

From Pioneer Woman (LOVE HER!)

Ingredients:

■25 whole Oreo Chocolate Sandwich Cookies

■4 Tablespoons Butter, Melted

(Or I used Graham Cracker Crust this or Oreo - Store bought are awesome!)

■1 cup (generous) Raspberries

■3 Tablespoons Sugar

■2 containers (6 Ounce Each) Raspberry Yogurt

■1 package (3.4 Ounch) Instant Vanilla Pudding Mix

■1 cup Heavy Whipping Cream

■Extra Raspberries For Garnish

Preparation Instructions

To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.

Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.

In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.
Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

Cherry Chocolate Cake

2011-06-01T11:40:00.000-07:00

This is SO easy! I got this recipe from The Sisters Cafe

Cake:
1 box of devil’s food cake mix
1 (21 oz) can cherry pie filling
1 tsp almond extract
2 eggs

Heat oven to 350 degrees. Grease a 9×13 inch pan. In a large bowl, combine dry cake mix, cherry pie filling, eggs, and almond extract. Stir by hand until well blended. (Using an electric mixer will break up the cherries.) Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool.
Fudge frosting:
1 cup white sugar
5 Tb butter
1/3 cup milk
1 cup semi-sweet chocolate chips
In a small saucepan, combine sugar, butter, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

Chocolate Silk Mousse Pie

2011-05-30T11:24:00.000-07:00

Picture and recipe adapted From Pioneer Woman
Hers is 'Mocha Silk Pie' but us mormons don't do coffee or Kaluha - so I adapted it with more chocolate and a (heh-hem) simpler crust

Ingredients

Chocolate or Oreo Pie Crust

Filling:
2 sticks Butter (salted)
1-½ cup Sugar
2 teaspoons Cocoa
2 T Hot Fudge Topping
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
1 teaspoon Vanilla Extract
4 whole Large Eggs

Preparation Instructions

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 t Cocoa and 2 T Hot Fudge until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.

On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Serve with whipped cream and more grated chocolate or whole raspberries to garnish

Easy Monte Cristo

2011-05-29T14:50:00.000-07:00

picture from My Sister's Cafe

1 loaf of french bread (or any other bread you prefer) sliced 1-2 inches thick

6 eggs
1 1/4 c. milk
1/4 tsp plus a pinch salt
2 tsp vanilla
7 T. flour
deli sliced ham
deli sliced swiss cheese
Beat eggs, then add milk, salt, vanilla, and flour. Dip both sides of bread in the egg mixture quickly (no need to soak if your bread is thick) and place in hot buttered pan. When the first side is browned, flip one bread slice over and stack ham and swiss on top. Then top with browned side of a second piece of bread. When the bottom of the french toast “sandwich” is browned, flip again and brown the top piece of bread. This will allow the cheese to melt and the ham to warm up. Serve with butter and maple syrup or any jam thinned out a bit for dipping.

Serves 4-6

Yum!!

Caramel Brownies

2011-05-16T08:36:00.000-07:00

These babies will knock your socks off! They are a party fave and requested all the time by my besties. The greatest thing is how easy they are to make. I've been making these since highschool (Geez!) I thought I had this baby posted already but alas....well, here they are!
Ingredients

• 1 box German Chocolate Cake Mix

• 1/3 cup Evaporated Milk

• 3/4 cups Butter, Melted

• 1/3 cup plus 1T Evaporated Milk (additional)

• ¾ Bag of Caramels, Unwrapped – about 40

• 1/2 cups Semi-Sweet Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press ¾ of the mixture into a well-greased 8 ½ X 13 inch baking pan. Bake for 6 minutes. Remove pan from oven and set aside.

In a double boiler (or microwave) melt caramels with additional 1/3 cup plus 1T evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Take remaining brownie batter and flatten a piece at a time and set it on top of the caramel and chocolate chips so some caramel is exposed and some is covered by batter.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours –or eat hot but you’ll need a spoon!
(picture borrowed from flicker)

Pineapple Cheesecake Bars

2011-05-12T12:52:00.000-07:00

This is my new favorite recipe! I have made these three times now and they keep getting better and better....
Amazingly chewy shortbread crust, creamy pineapple filling and tons of coconut. If pineapple and coconut are your thing; this recipe is for you!

Preheat oven to 350:

Crust:

3 cups flour

1 1/2 cups sugar

1 1/2 cups butter, room temperature

In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.

Coconut Topping:

2 Tablespoons butter, melted

3 cups sweetened coconut, grated

In a small bowl, mix together melted butter and coconut. Set aside.

Cream Cheese Filling:

16 ounces cream cheese

2 eggs

4 Tablespoons sugar

4 Tablespoons milk

2 teaspoons almond extract

2 teaspoons vanilla

1 20 oz can crushed pineapple undrained

Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. (Will be runny) Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.

I topped these with strawberries and whipped cream for Easter.....yes I did! They were so pretty!
Picture and recipe from "The Sisters Cafe"

Chicken Cordon Blue Casserole

2011-04-20T19:03:00.000-07:00

Chicken Cordon Bleu Casserole

This little number I threw together last week and it was loved by all; I made two Casseroles they were big and would feed 10 each. So really I made 4 meals for us with this one; I've written enough for one Casserole but double it to have some for next month too!

1 can cream of chicken soup
1 can cheddar cheese soup
1 cup milk
1 tsp dried mustard
1/4 tsp pepper
2 cups grated Swiss cheese (1/2 cup reserved)
1 cup grated cheddar cheese (1/4 cup reserved)
3 cups cubed cooked chicken
2 cups cubed cooked (fried) ham steak
1 Box Rotini noodles cooked and drained

Cook chicken, ham, and noodles separately; set aside
Preheat oven at 350.
Stir soups, milk, mustard and pepper in a saucepan, cook on medium heat; until blended and hot; add cheeses but reserved and stir until melted.
Combine mixture with chicken, ham and noodles; spread in a 9 X13 pan, sprinkle remaining cheeses and bake for 15 minutes.

Sprinkle Crushed Ritz Crackers on top (optional) and serve

Oreo Truffles

2011-01-03T18:54:00.000-08:00

OREO TRUFFLES
A new Christmas Tradition at my house, these are RICH but so yummy...

Take One package regular Oreo's - crush up in a food processor or blender to fine crumbs
Mix that with 1 and 1/2 packages of cream cheese - in a blender
Roll by hand or cookie scoop into one inch balls and refridgerate/freeze on cookie sheet until firm
Melt one package of White Chocolate Bark in the microwave
Dip Oreo balls into chocolate and set on wax paper to dry
When set, drizzle melted chocolate chips over the top (I microwave a ziplock bag full, cut a small corner off and drizzle.
Makes about 30 truffles
Enjoy!!

Coconut Banana Coffee Cake

2010-11-24T08:19:00.000-08:00

This little beauty was given to me from a sweet lady at work; and it is YUMMY!

And I'm not a big banana bread fan - this baby changed my mind!

It's banana bread texture with caramelized coconut on top!

Preheat oven to 375

Grease 9X 13 pan

Cream together:

1/2 cup butter

1/2 cup shortening (butter flavor Crisco sticks anyone?)

1 1/2 cups sugar

Mix in:

2 eggs
3 mashed ripe speckled but not brown bananas

1 tsp vanilla

5 T milk

2 cups flour

1 tsp baking soda

On stovetop on med heat :

1/2 cup margarine

3/4 cup brown sugar

stir till melted

fold in 7 ounces of large flaked coconut - called coconut chips

Add nuts if desired (I never do)

Pour over cake batter evenly

Bake at 375 for 30-35 min

Check cake for done-ness

Baked Oatmeal

2010-09-10T07:30:00.000-07:00

Baked Oatmeal

This recipe is so moist and rich it's almost like cake! It's good enough on it's own but you can add milk, or fruit or maple syrup or anything like you do for regular oatmeal. Use regular or quick oats depending on your texture preference.

6 cups oatmeal

2 cups brown sugar

1 cup oil

2 cups milk

4 beaten eggs

1 T baking powder

2 tsp salt

2 tsp Cinnamon (optional)

Dash Nutmeg

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Batter is pretty "soupy." Bake for 25-35 minutes, until a toothpick inserted in the center comes out clean and it is set.

Serve warm with milk or raisins, dates, maple syrup, fresfruit etc. You can add fruit to the batter before baking too.

You can halve the recipe and bake it in an 8X8-inch pan, I also freeze portion sizes in freezer bags for a quick hearty breakfast.

French Toast Souffle

2010-06-29T13:05:00.000-07:00

Ingredients

½ cup butter
8 oz package cream cheese

½ cup maple syrup

1 Loaf Texas Toast bread cubed

12 eggs

3 cups Half-n-half

1½ tsp. vanilla

cinnamon

Directions:

Cube bread and fill 9x13" pan. Mix first three ingredients in a bowl and spread over bread cubes. In a large bowl, beat eggs, half-n-half, and vanilla and pour over bread cubes to coat. Cover and refrigerate overnight.

Bake at 350 for 55-65 minutes until knife comes out clean.

Serve with maple syrup, fresh raspberries, peaches or cinnamon sugar.

Butter Rum Sauce

1 cup sugar

1 cup butter

3 drops rum flavoring

Melt butter and beat in sugar and rum flavoring, mix until smooth

Spoon over servings for individuals as desired

Steak and Potato Pie

2010-06-26T12:22:00.000-07:00

A Family Favorite!

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 40 min. Bake: 20 min.

Ingredients:

1/4 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon paprika

Dash ground ginger

Dash ground allspice

1-1 & 1/4 pound favorite steak; cubed

2 tablespoons vegetable oil

3/4 cup sliced onion

2 1/2 cups diced peeled potatoes

2 cups water

PASTRY: or two ready made roll out crusts

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup shortening

3 tablespoons cold water

1 egg, lightly beaten

Directions:

In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to bag; seal and toss to coat. In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are crisp-tender.

Meanwhile, for pastry, in a large bowl, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 10-in. pie plate.

Transfer pastry to pie plate.

Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush top with egg. Bake at 450° for 20-25 minutes or until golden brown. Serve immediately. Yield: 6 servings.

This was SO yummy, perfectly seasoned, perfect sauce consistency. Everyone wanted me to definitely make this again and soon!

Thick and Chewy Double Chocolate Cookies

2010-06-25T12:55:00.000-07:00

This is not my recipe, but I could've won prize after prize if it was! These are perfect! Very chocolaty, very moist, very worth it!

2 cups (10 ounces) all-purpose flour

½ cup (1 ½ ounces) baking cocoa

2 teaspoons baking powder

½ teaspoon salt

16 ounces semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)

4 large eggs

2 teaspoons vanilla extract

10 tablespoons (1 ¼ sticks) butter, softened to room temperature

1 ½ cups (10 ½ ounces) packed light brown sugar

½ cup (3 ½ ounces) granulated sugar

1 ½ cups semisweet chocolate chips

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted - be careful not to overheat or chocolate will seize).
In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds.
Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not over beat.
Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper (this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Resist the urge to bake the cookies longer than indicated; they may appear under baked at first but will firm up as they cool. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. These are great right out of the freezer too!

Sweet and Sour Chicken or Meatballs

2010-06-24T15:41:00.000-07:00

We are big fan's of chicken over rice dishes, this one is my husband's favorite, it's the best I've ever had too. I got this recipe from an old friend, enjoy!

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish.
Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt - 1-2 cloves of sauteed garlic and 3/4 tsp regular salt works well too

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Another Sweet and Sour sauce I love, this is spicy and sweet, stovetop only.

1/2 cup Heinz Spicey Ketchup
3/4 cup sugar
2 cups pineapple juice
2 tsp salt
4 T cornstarch
3/4 c water
Heat all ingredients through until thickened

Or if you don't have spicy ketchup and want it less sweet and more sour:
You can put this sauce over meatballs and rice; it's awesome!

1/2 cup Ketchup
1/4 cup sugar
1 cup pineapple juice
2T Cornstarch
2tsp tobasco
1/2 cup water

Heat all ingredients through until thickened

Quiche

2010-02-09T13:05:00.000-08:00

Here's a quick, easy meal. This works for breakfast, brunch, lunch, or dinner! I pull this recipe out when I have more eggs and cheese than I know what to do with..... You can substitute the bacon for sausage or not add spinach or use your own favorite cheese combo. Just bake it till the eggs are done!

1 pie shell baked for 5 minutes
3/4 lbs cooked bacon
1/2 bag frozen spinach, thawed, well drained, sliced
1/4-1/2 lb grated cheddar cheese
1/2 lb Swiss and/or motz cheese
5 eggs
1 1/2 cups cream
pinch of salt and pepper
nutmeg

Sprinkle bacon, spinach and cheeses in alternating layers in baked crust until a little over full.
Beat eggs, add cream, salt, and pepper
Pour egg mixture over pie till almost full, sprinkle nutmeg on top, place on a cookie sheet (spills) and
Bake in oven 375 35-45 minutes or until knife placed in center comes out clean (Almost)
This is almost better the next day!

Perfect Pot Roast

2010-01-20T20:53:00.000-08:00

Perfect Pot Roast

I'm bringing this baby upfront again to let you know it's my new standby for great Sunday Dinners. I make it once or twice a month maybe.

Here is the link to the recipie: you'll learn about searing, deglazing, and dutch ovening. Don't worry, it's easy! Pioneer Woman's Pot Roast recipe. I follow it to the letter and it always turns out great!
(I love Pioneer Woman, spend some time on her site if you can!!)

My family gave their thumbs up to this and the Dark Chocolate Heart Cookies and S'more squares too!

Thanks guys!!

Soft and Chewy Gingerbread Cookies

2009-12-19T16:30:00.001-08:00

Oh my goodness these are awesome.

These have the perfect blend of spice and sweet, and I MUST have my chocolate chip, sugar, oatmeal, and gingerbread cookies....heck, ANY cookie (but Oreo's) must be SOFT and Chewy.

*Makes about 2 dozen cookies, adapted from My Kitchen Cafe*

3 cups flour

¾ cup packed brown sugar

¾ teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

12 tablespoons butter softened to room temperature -cut into 12 pieces

1/2 cup molasses

1/4 cup light corn syrup

2 tablespoons milk

With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed 1 to 2 minutes until the mixture is sandy and resembles fine meal.

Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened and thoroughly combined, about 30 seconds.

Scrape the dough onto a non-floured work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Or refrigerate the dough for 2 hours or overnight.)

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment or wax paper. Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. You may want to re-freeze in between steps to keep dough easy to work with. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full.

Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake. Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Frost as desired (I used a ziploc bag filled with simple white icing). Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week but you can freeze them too!

Ham and Cheese Omelet Roll

2009-12-15T16:10:00.000-08:00

The Magnificent Omelet Roll

Well, you'll feel pretty magnificent when you do this.

It's EASY, I'm telling you, even the rolling part isn't scary, but it will look very gourmet when you're done!

4 oz cream cheese
3/4 cup milk
2 T Flour
1/4 tsp salt
12 eggs
2 T Dijon mustard
2 1/4 cups cheddar cheese, divided
2 cups finely chopped, fully cooked ham or other
1/2 cup thinly sliced green onions, mushrooms, green peppers or any veggie you want
I stay pretty boring with the picky eaters around me.

Line the bottom and sides of a greased jelly roll baking pan with parchment paper. Grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix. In a large mixing bowl beat the eggs until blended. Add the cream cheese mixture and mix well. Pour into prepared pan; hold paper down with a clean hand and scrape (drag) across bottom and sides of paper with a spatula to be sure egg mixture and air bubbles are not underneath the paper. Bake at 375 for 30-35 minutes or until eggs are puffed and set.

Am I falling out of this chair???

Sorry for the crooked pic folks but this is how it looks when you put it in the oven

This is TWO batches - remember, I'm cooking in bulk now.

When the eggs are set, pull it out of the oven, spread with mustard and sprinkle 2 cups of cheese, ham, and onions.

To Roll: get a hold of the parchment paper, on a short side at one end with both hands. You roll the sucker up using the parchment paper to pull the egg up off the pan at first, then help it roll onto itself with the use of the paper, rolling and tucking the eggs as tight as possible; and pulling the paper away at the same time. Trust me, it's HOT, so use the parchment paper to help you.
When it's all rolled up like so, sprinkle some more cheese on top and return to the oven for 3-4 minutes until the cheese is melted.

Then set the roll on a serving platter, cut in slices and serve!

In my case repeat with the other roll, wrap it up in tinfoil and freeze the sucker till next time you're in the mood for a beautiful egg dish :)

Feel free to add whatever it is you like on omelets instead of ham too. We like things fancy....but not too fancy.

Thanksgiving Medly

2009-11-27T19:52:00.000-08:00

Veggies and Amazing Ranch Dip (appetizer)
Mashed Potatoes with Dill
Homemade Cranberry Sauce
Yam and Apple Bake

Mashed Potatoes with Dill
(no gravy needed!)
Here is the recipe:

8 medium potatoes cut up and boiled to very tender
8 oz cream cheese
8 oz of sour cream
4T Butter
Cream - 1/2 cup to 1 cup for consistency
1 tsp Salt and 1/2 tsp Pepper (to taste)
1T Dill

Whip potatoes and ingredients until potatoes are very smooth

Roast Turkey by my mom...Thanks mom.
......Turkey Leg!

The Best Rolls

Cranberry Sauce1 bag fresh cranberries
1 1/4 cup sugar
1 cup water
1/4 cup orange juice concentrate

Boil sugar and water; add juice and cranberries; cook for 10 minutes; cool and refrigerate then serve

Voila!

Yam and Apple Bake

2009-11-12T17:35:00.000-08:00

Baked Yams and Apples

I had a friend request this recipe, I really love it;
This is a nice Thanksgiving/Christmas dish.
Sweet Yams and Tangy Apples baked in a sweet glaze with brown sugar. This is great; a perfect complement to your dinner.

Serves 12

Ingredients:

3 large Tart Apples peeled cut into slices
4 large yams
1 T cornstarch
1/2 cup packed brown sugar
1 Cup apple juice
1/3 cup orange juice concentrate
1 T lemon juice
1/2 t cinnamon
1/2 t allspice
1/8 to 1/4 cup sprinkled brown sugar (for later) and
2 Tbs butter cut up

1.Place yams in a large saucepan with enough water to cover. Bring to a boil and cook 30 minutes or until tender but still firm, Drain, peel and cut into 1/3 inch thick slices. Or peel and slice before boiling.

2. Preheat oven to 375. Lightly grease a 9x13 pan or large deep casserole dish.

3. In a small saucepan over medium heat melt the butter, cornstarch and brown sugar; Mix in the orange juice, lemon juice, cinnamon, and allspice till warmed through and thickening.

4. Alternate layers of yams and apples in the baking dish, pour juice mixture over the layers

5. Cover and bake 1/2 hour. remove cover and sprinkle brown sugar and butter over the top; let melt in the oven, (10 minutes) if the apples are still tender/crisp (not too cooked). Remove and gently stir or baste to keep the food moist. Cover until serving.

Picture curtosy of Taste of Home - Recipe is mine :)

Bulk Baking

2009-11-06T17:18:00.001-08:00

Call it Once a Month Meals,

Freezer Friendly Recipes,

Bulk Cooking....

Whatever you call it I'm getting into it!

It's not new; but new to me! You cook a bunch of stuff, a lot of something, all at once, to save time.

Though it may seem a little backwards....hang on, it's worth the ride. Your feet and back will ache; I recommend getting a helper; mine is my hubby but I'm flexible! I've had two cooking "sessions" so far. 2 1/2 and 3 hours or so each.

The whole idea is that if you make meals ahead of time; you wont spend so much time wondering what to make and then having to MAKE IT when every one's hungry.

I don't know about you, but that's when my creativity and patience flys out the window.....then we end up going with old standbys; scrambled eggs, pancakes, quesadilla's, taco's, Stouffers,

Pizza?......after repeating those every five days it gets well.....Boring!

But to make something new every night, from scratch, (if you're trying to save money) is not a reasonable expectation for most people anymore. If you can pull this off, congratulations, SuperMom. I'm jealous!

This really helps with the saving money part; you cook with bulk items when you can get them on sale, and keep watching sales for the fancier stuff to change it up a little.....find inexpensive recipes etc....

Think about it; if you do things this way you have choices! You could still cook if/when you want, but if you're like me, and have NO time for anything, especially cooking wholesome meals every day; then you can make a ton of food when you DO have the time and patience; freeze it, then defrost your meals when you need it; now you have fast and homemade, it's pretty cool.....

This helps a TON when a neighbor needs a meal too; It's done already! Cook it up and take it over! Or give it to them with defrost instructions!

So last week I made 150 Meatballs, (6 lbs of hamburger.)

I froze them in ziplock bags with 25 in each,. I have 6 meals worth of meatballs ready to go. I've since done some great "Heat n' Serve" meals......Swedish Meatballs, Spaghetti and Meatballs, and it will make it SO much easier to make my "Famous" BBQ Meatballs, and my favorite....Caribbean Meatballs! I saved myself a ton of time when it's time to eat.

I also made Shepherd's Pie for a family gathering last week, I made three total in pie plates; two to serve, one to freeze. That one extra pie will be enough for a whole meal for my family plus

leftovers. Here's one of the pies ,,,,

I then made 3 batches of Pumpkin Chocolate Chip cookies; two plates for two friends, and one plate for us now, and the other one for us later! Or for another gift; wow! Instant Gift, Snack, or dessert.

Come to think of it; I actually do this part every year for Christmas goodies anyway. I try to make two batches of the same Christmas treat every weekend from November through December so I'll have 7-8 things; a nice variety of candy/cookies to give away on a plate for 20 -30 neighbors/friends/family by Christmas week.

Oh! I made a shredded chicken dish last week too in the crock pot; but doubled the chicken an have another pound of cooked, shredded chicken ready in the freezer too. (Chicken on the top, Meatballs underneath)

So Tonight from the first picture:

I made enough fresh green salad (chopped up lettuce, carrots, cauliflower, cucumbers) for 5 servings for this next week. I also made some ranch dressing to go with it.

I neglected to tell the milkman not to bring me any extra eggs this week (whoops!) so I:

Boiled a dozen eggs, 6 to make egg salad for sandwiches, two to go on the salads, and the rest for the boys who just like to eat them with salt

Made two quiches with the rest, and with the bulk cheese I've had from my "couponing"

Those will feed us 4 meals total; breakfast OR dinner

I also made a 9x13 pan of baked oatmeal. This will serve us for 12 breakfasts or so. Unless Nathan gets to it first. :)

All in all I have about 16 meals ready to go in the freezer/fridge; not bad, I started at 4pm today and got done at 630! (meatballs, Shepard's pie and cookies were last week)

I'll share with you more of my bulk cooking adventures and recipes as I learn and perfect this new baking art! It fits well for me because I LOVE to bake on the weekends! And HATE to cook M-F. I'm the perfect candidate for bulk cooking.

Chicken and Dumplings

2009-10-25T07:49:00.000-07:00

Chicken and Dumplings

3 cups Cooked Chicken - I cook this in a crock pot till almost done and shred to medium/large pieces

2 quarts Chicken Broth

1 can cream of chicken soup

1 -2 cups carrots, peas, corn, broccoli or any combo

In a large skillet bring veggies, broth, and soup to a boil,

Cook veggies till just tender/crisp and remove veggies to a bowl

While waiting to boil, make dumplings

For Dumplings:
2 cups Flour
2 Tablespoons Butter
½ teaspoons Baking Powder
1 pinch(es) Salt
1 cup Milk, A Bit Less Than A Full Cup

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2″x2″.

Reduce broth to a simmer, add dumplings to broth spaced apart as much as possible. Cook for 5 minutes, add veggies back in, and cooked chicken ,stir lightly for 10 more minutes on warm. Add salt/pepper/ to taste.

Salt 1/4 tsp
Pepper 1/8 tsp

Lemon pepper 1/8 tsp
Red pepper flakes (pinch)

Serve in bowls. Serves 8.

I "threw" this together for my family last night, it's GREAT comfort food and a nice addition to a cool fall evening. Turned out to be a great success!

Vanilla-Raspberry Cream French Toast

2009-10-19T11:52:00.000-07:00

With Croissants!
I love brunch and this is the creamiest, dreamiest french toast ever! Croissants are great for a different texture than boring old bread

(recipe and picture adapted from Taste of Home)

SERVINGS: 4
CATEGORY: Breakfast/Brunch
METHOD:
TIME: Prep/Total Time: 30 min.

Ingredients:
VANILLA SAUCE:

1/4 cup sugar
1/2 tablespoon all-purpose flour
1 cup heavy whipping cream
2 egg yolks
1/2 tablespoon vanilla extract

1 cup vanilla ice cream

BERRY SAUCE:
2 cups fresh or frozen raspberries (or any berries)

2 tablespoons sugar

FRENCH TOAST:
3 eggs
4 croissants, split
2 tablespoons butter

Directions:

In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; then return all to the hot pan, stirring constantly. Cook and stir until mixture reaches 160°. Remove from the heat.

Gently stir in vanilla and ice cream until the ice cream is melted. Place in serving bowl. Place plastic wrap over the surface of the sauce; cool.

For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 1 minute. Remove from the heat; set aside.

In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.

Yield: 4 servings.

This is SO good. More like a desert then a breakfast dish. The original recipe made WAY too much vanilla sauce so if you double this you'll have a lot left over. It's great on apple pie,or french toast souffle (below)

We doubled this recipe because everyone wanted 2-3 pieces instead of one. So really the recipe above serves only 2. :)

Gingerbread Pudding Cake

2009-09-26T19:17:00.000-07:00

Gingerbread Pudding Cake

SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Slow Cooker
TIME: Prep: 20 min.

Cook: 2 hours

Ingredients:
1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans (optional)

TOPPING:
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

This one is yummy!! If you have a larger crockpot shrink the cooking time down to an hour and 1/2. It looks undone when really is done, there will be a little melted butter left in the middle. ...watch for "burning" on the edges, it's done if this happens a little.

Serve with ice cream or sweetened whipcream.

Chai Oatmeal Cookies

2009-09-26T11:23:00.000-07:00

Chai

Oatmeal

Cookies

These little numbers are soft, chewy and a little "spicy" but not overpowering

Enjoy!

1 cup Butter, Softened
1 cup Sugar
1 cup Packed Brown Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1-½ teaspoon Cinnamon, Ground
1-½ teaspoon Ground Cardamom
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Ginger
1/8 teaspoon Ground Cloves
1/8 teaspoon Ground Allspice
3 cups Oatmeal (quick Or Rolled Oats)

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and spices; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes 3-4 dozen

Veggie Cheese Chowder

2009-09-25T18:04:00.000-07:00

Veggie-Cheese Chowder

We love this recipe and it is PERFECT for fall. It's time I posted something that's not a dessert.....yes, we do eat MEALS around here. ENJOY this little number....

SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stove top
TIME: 30-40 min prep/cook

4 cups peeled and cubed potatoes

2 cups chopped carrots

1 1/2 cup chopped celery

1/2 cup chopped onion

2 tsp salt

4 1/2 cups water

2 cups fresh or frozen broccoli

3 T Chicken base

3 1/2 cups milk

Roux
1/2 cup margarine
1/2 cup flour
1 T dry mustard

1 lb brick of Velveta

Prepare first 6 ingredients. Bring to a boil in large stock pot, cook for 15 minutes or until veggies are tender.

Reduce heat to medium and stir in milk, broccoli and chicken base ( You can add 1/2 to 1 lb of already cooked chicken here with another cup of milk)

Do not scald.

Reduce heat again to low: in a separate saucepan melt margarine, stir in flour and mustard until Roux is thick.

Add Roux to soup mixture and stir.

Cut the brick of velveta cheese into cubes and add to soup a bit at a time, stir until cheese is completely melted. Keep temperature low to avoid scalding.

Serve in bread bowls.

Chocolate Covered Toffee

2009-09-24T20:31:00.000-07:00

This recipe is fun and easy! I got this from Kevin's mom years ago and I've made this for Christmas and Fall every year since. I break this stuff up and put it in cellophane bags and give to neighboors for Christmas too.

You'll need:
Cookie sheet
Wooden Spoon
Electric frying pan
1/2 cup chopped or slivered almonds
1 large or 2 1/2 regular chocolate bars

For Toffee:
Two Sticks Butter (one can be marjarine)
3 T Water
1 T Karo Syrup
1 C Sugar

Soften butter in electric fry pan on highest setting, add next 3 ingredients and stir gently but consistantly until well blended. Continue to stir mixture until the toffee turns to a darker, paper bag color, 5 minutes or so.....if you take it off too early toffee will be soft instead of crunchy.
Turn off heat and quickly add chopped almonds.

Pour onto greased cookie sheet, spread out a bit.

Use 1 large Hershey bar or 2 1/2 small ones. Break up bar and set on hot toffee, allow to melt a bit....

and spread over toffee.....

Sprinkle sliced almonds over the top and let cool to set for 2 hours or put in fridge for an hour.

Break up toffee with the back of a knife hammer fashion or with hands and watch the smiles!

A Cake Less Ordinary

2009-09-21T19:35:00.000-07:00

Just a plain ordinary Birthday Cake, So simple.....so cute....so Ordinary.

NOT SO FOLKS, TAKE A PEEK INSIDE!

Yes, that's right, it's a RAINBOW Cake, something requested my by little Cameron, he was turning Five and had an unusual cake request.....I thought frosting colors? Maybe that Pillsbury's Funfetti cake? NAH! I'll make rainbow CAKE......

Here goes!

Get your favorite WHITE Cake mix or recipe and make it; Divide into 6 equal portions and color each one....I use Wilton Food coloring. It's tasteless and it's a gel...easy to tint slowly for the perfect color combinations......

This is the hardest part, it's a little time consuming but fun, my colors are pretty pastel....you could TOTALLY go brighter than this....but I was a little unsure of how they'd taste if the colors were darker

This is the fun part..... pour half of each color in two pans one color at a time.....pour just in the center of the pan, then give it a few seconds to spread out a bit and then pour the next layer directly on top of that one....you can tap the pan for even coverage but the layers spread out pretty nicely on their own.....

My picture flipped but you get the Idea, I did a reversal of color layers for each cake pan.....so purple was the last color I used on cake pan two. (Not shown) Look how bright and shiny!

Then bake according to package or recipe directions and Voila!

Cool for 10 minutes, remove from pans, cool COMPLETELY on wire racks and even out the bottom layer using a knife or the string method so the top layer sits nicely on top of the frosted bottom layer and it doesn't try to slide off (yes, from personal experience)....then frost some more with your favorite frosting.

My kiddo thought I was "SO COOL, MOM!" when he watched me make this little beauty....I'm not a big cake/cookie decorator (no patience for details) so some of you will be proud of me for attempting something so detail oriented.....and some will shrug..... and some will roll your eyes....I hope you don't post a comment if you roll your eyes, I've been known to be sensitive.

But look at my babycake's cake!

For cupcakes I just took a spoonful of each batter and glopped it in one color at a time to 3/4 full and bake as usual.....

Look how CUTE!!

AWwwwww.....

Made these baby's at the same time for a friend's get-together, the cake tasted great! I think they were impressed :)

Now it's time for the variations..... Holiday color combinations......endless possibilites! Sports team colors....remember you can go WAY brighter/darker/whatever! Have FUN!

Cheesecake-Marbled Brownies

2009-09-14T16:19:00.000-07:00

Adapted From Smitten Kitchen

(picture from SK)

Brownie batter
1 cup butter

6 ounces unsweetened chocolate, or dark chocolate chopped

2 cup sugar

4 large eggs

1 teaspoon pure vanilla extract

1 1/3 cup all-purpose flour

Cheesecake batter

16 ounces cream cheese, well softened

2/3 cup sugar

2 large egg yolks

1/2 teaspoon pure vanilla extract
Plus

1 cup semisweet chocolate chips (optional)

Make brownie batter:

Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan —low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife.

Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

Slicing tip: I chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. These are moist and yummy, not too chocolatey and the cheesecake ratio was perfect!

Eclair Cake

2009-09-13T16:22:00.000-07:00

Yum!!!

I addapted this recipe from a friend at work, (Thanks Georgia!) and it is DIVINE! Super easy too! here's my version:

You'll need these items :

(I used two big boxes of pudding, cheesecake flavor is great with it but I only had Vanilla)

Layer the bottom of a 9X13 inch pan with Graham Crackers, as flat and as covered as possible,

"Whoop" up the both boxes pudding minus 1/2 cup milk, so 3 1/2 cups milk total for both packages) and fold in the cool whip.

Spread over graham crackers

Add another layer of graham crackers and fill in all gaps making layer as flat as possible

Open the can of frosting and microwave for 20 seconds and stir.

Pour and spread evenly over graham cracker layer, refrigerate for 8-12 hours or so and serve!

It's even better the next day!

Apple Crisp

2009-09-13T09:21:00.000-07:00

Apple Crisp...

It's perfect!

It's hard to find the perfect combination of tart and sweet, and crunchy topping and spice, but I think I found it!

SERVINGS: 6

CATEGORY: Dessert

METHOD: Baking

TIME: 15 prep, 30 Bake

3-4 Large Tart Apples (Johnagold are my favorite)

1/2 cup water

3T butter (or Margarine) Melted

1/2 tsp salt

1 1/2 T cinnamon

1 T lemon juice

1/2 cup butter (or margarine)

1 cup sugar

3 T flour

1 1/2 cups rolled oats

DIRECTIONS:

Spray a 2-3 Quart casserole dish with cooking spray, peel and slice apples into wedges and spread evenly in dish. Mix first four ingredients and sprinkle evenly over apples. Cream sugar and butter ad add flour and mix well. Add Rolled oats to cream mixture and press over apples. Bake at 375 for 30-35 minutes. Serve with Ice cream, whipped cream, or vanilla sauce.

Any Guesses on this beauty?

2009-08-23T14:50:00.000-07:00

What is it? How do you make it? And what could I call it?

And no fair answering if I brought it to your house last weekend, but you can say if it was yummy or not!

Read the comment section if you'd like: and here's the recipe a few days later....thanks for the guesses everyone!

Devilish Chocobrowiniecookie Bars

Get your favorite brownie mix :) or recipe

Mix it up and put it in the pan ready to bake

Bake as long as brownies should MINUS the time the cookie recipe you'll use usually takes

While brownies are baking: thaw your favorite chocolate chip cookie dough :) or mix up a recipe

and drop by teaspoonfuls on top of the brownies that are half baked - about an inch thick or so, if some brownie shows through this is fine

Return to oven and bake for as long as the cookies should be baked.
If still giggly bake longer! Cover the top with foil so the cookies don't turn too dark (like mine did (Wahhhh!)

- For example,

my brownies called for 350 for 35 minutes,

my cookies called for 15 minutes,

so I baked the brownies for 20 minutes,

added the cookie dough and cooked for another 15 minutes.

I covered the dish with tinfoil because it wasn't done yet

and baked mine for another 10 minutes or so

till it wasn't giggly anymore -

Melt some more chocolate chips with a 1/2 tsp of oil in the microwave on 50% power for a minute and stir and cook until melted and drizzle over bars.

Serve warm alone or with ice cream

Anything to make your time on this planet more grand!

Japanese Tempura

2009-08-10T18:25:00.000-07:00

This dish is authentic and FUN! This is an interactive meal where you can really only serve one person at a time, but Anticipation is a great conversationalist. So gather a crowd or your family and enjoy!

I serve Teriyaki Beef over rice as a time and tummy filler while I cook the veggies and chicken and I pass the food out as it comes right off the Wok.

Get some help from a trusty assistant, it's a little tricky to do on your own without a lot of practice.

Fried food of any kind isn't good cold which is why I do this in "turns" and once everyone's had some of everything hot off the Wok I take requests for more.

Ready?Cut up a bunch of your favorite veggies that you like "cooked".

I used One large yam, 1/2 an onion, 1/2 bag of jullianned carrots (or 3-4 regular carrots sliced) and one Zuke for every 4-5 people. You'll want these sliced very thin so they cook rather quickly for you. They're also very pretty done this way. (my zuke was WAY too thick, I got a better knife after that :)

Suggested Veggies:
Anything you like! Green Beans are good too. A nice color variety is great for palatability.
HINT: Cut items early and store in bags:

Also cut some chicken up in strips only about 1/2 inch thick and as "long" of strips as possible.
HINT: When I serve a lot of people I have the butcher cut these for me (free!) to save time.

I tried to take a pic of the strips raw, but they looked like big pink worms as uncooked chicken tends to do. So no pic here :)

I will sometimes skewer my chicken on little bamboo skewers and fry them skewer and all, they're pretty that way but here I skipped the skewers. I didn't have an assistant.

You'll want about a cup of veggies and 3-5 strips of chicken for each person

Heat up an electric Wok Frying pan, or Fry Daddy filled with oil to 350 degrees or so, fill with Canola oil for a higher smoking temperature than vegetable oil but either is fine. You'll need to have enough room and oil in there to completely submerge 4 or 5 items at once without them touching.

Next mix up your Batter, This makes enough for 5-6 people:

1 cup flour
1 1/2 cups ice water
2 eggs

Take ICE water, Flour and Eggs and whisk together. The ICE water is important, cold batter equals LACY, Pretty Tempura.

Mix and adjust your ingredients until the batter is slightly thickened. Thick enough for the batter to cling to the food when you dip it.

Too thin? Add more flour....to thick...add more water.....etc. It takes a bit to get it right. This recipe is never the same every time! Keep it COLD add ice or set in another bowl of ice.

When oil and batter are ready and so is your audience, dip an item in the batter and place in Wok:

Cook all items just until the batter is slightly browned, remove with a metal strainer or tongs and place on some paper towels to drip dry.
You can cook a few items at a time. Let the chicken cook the longest but it's done sooner than you think, Just watch for the batter to turn slightly browned and you're good!

It should look nice and "Lacy" and crispy. Serve on a new paper towel with some soy sauce to dip in (not shown) and keep cookin! This is a tasty treat and my son's favorite so I made it for his Birthday this time. Enjoy!

Sugar Cookie Bars

2009-07-11T08:43:00.000-07:00

This little beauty came from a friend at work. Bless her!! this is our new favorite! It's all I can do to stop myself from making more.....

This scrumptious delight combines all I love and try to duplicate in a sugar cookie; thick cookie, moist & chewy and it has a great tasting dough! Pair this with your favorite frosting and you're in heaven.

Recipe:

1 cup shortening or butter

2 c sugar

4 eggs

4 tsp baking powder

1 tsp salt

2 T vanilla

2 tsp almond extract

4 c flour

Grease jelly roll pan, preheat oven to 375. Mix all ingredients and spread evenly in pan. Bake for 15 minutes until slightly browned

Wait till cooled and spread with your favorite frosting.

I was in a hurry so used a can of whipped cream cheese frosting, added a tsp of almond flavoring, and colored it to my son's request. (purple!) and added sprinkles.

As you can see they're going fast! I like shortening better than butter for a more "chewy" texture instead of "cakey" I've made these 4-5 times now, Yum!

Perfect Lemon Cake

2009-06-06T16:44:00.000-07:00

I made this for Kevin's Birthday, it was so easy, yummy, and moist I had to share the recipe.
I got the cake recipe from a friend but I didn't like the frosting recipe that it came with so I improvised and came up with a new one. Yum!!

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package instant lemon pudding

Blend all wet ingredients together well. Mix dry ingredients and sift into wet mixture. Mix with electric mixer on medium speed for about two minutes.
Pour into a greased 9x11 pan or two round pans.
Bake at 350 degrees for 25 minutes or till a toothpick comes out clean.
Cool the cake completely - I always mess this up and think it's cool, but it never is. I have to refridgerate it for an hour- and then frost.

Fluffy Lemon Frosting
(by yours truly)
1 cup butter softened
1/2 cup lemon juice
1 tsp lemon zest (optional)
6 oz cream cheese softened
Beat until creamy
Add
Yellow food coloring to a shade darker than desired color (optional, the cake is yellow, so white lemon frosting is pretty too!)
Mix in 5 cups powdered sugar one cup at a time
1 1/2 cups Coolwhip (half a regular package)
the cool whip will lighten yellow color up again

Hints:
I find food color and Coolwhip don't blend together well if done at the same time.

You can use different consistancies of frosting, one for the middle frosting layer with 6 cups powdered sugar and and a lighter one for the outside of the cake (only 5 cups). I took out 1 cup of frosting after mixing 5 cups with the whole recipe, then I added 1 cup powdered sugar to that for a thicker middle frosting layer, this is so the cakes wouldn't slide apart.

Taco Soup

2009-06-04T21:57:00.000-07:00

This recipe is so good and so easy. It starts out browning meat and onion in a skillet and the rest is done in the crock pot. You can see there's a lot of variation in the recipe. This is for your preference. You really can't mess this up so experiment with it and have fun!

1 lbs ground beef browned and drained

1/2 onion diced browned in skillet with meat

1 pkg hot taco seasoning package added to meat and onion

(cook and drain meat and onion, pour seasoned packet in and stir; pour cooked/drained meat and onion into a slow cooker)

Add:

1 can of corn drained

1 can diced tomatoes and juice (flavored is fine)

1 can reg size or 2 small cans tomato sauce or paste (not spaghetti sauce)

2 cans beans drained (any kind, I like kidney and pinto)

Add enough water to barely cover everything

Stir and cook in crock pot until heated through

Add pepper, onion powder and/or a small amount of crushed red pepper to taste)

This is easily doubled or tripled, (tripled fed about 30 people if that helps)

Serve with tortilla chips and garnish with sour cream, shredded cheese, olives, chives, etc

Cinnamon Rolls with Cinnamon Almond Frosting

2009-06-04T20:08:00.000-07:00

(adapted and changed a tad from Pioneer Woman)
(Frosting from yours truly :)

Rolls
4 cups whole milk (2% is okay)
1 cup vegetable oil
1 cup sugar
2 pkgs ( or 4 1/2 tsp) of active dry yeast
9+ cups flour
1 heaping tsp baking powder
1 scant tsp baking soda
1 heaping T of salt
1 cup butter - divided
1 cup sugar - divided
Generous amount of cinnamon

Mix the milk, vegetable oil, and sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. ( I divide into two containers and refrigerate for 1/2 hour) When the mixture is lukewarm to warm, but NOT hot sprinkle in yeast. Let it sit for a minute. Add 8 cups flour. Stir mixture together. ( I place 8 cups four in a mixing bowl, then pour mixture over it, and mix with a dough hook at low speed) Cover and let rise for at least an hour.
Then add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (dough hook)
Sprinkle flat surface generously with flour. Take half of the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 cup butter over the dough. Sprinkle 3/4 cup sugar over butter and sprinkle cinnamon on top very generously. Roll the dough in a neat line toward you long ways; keep the roll relatively tight as you go. Pinch the seams to seal. Grease six to seven round, foil, cake, or pie pans. Then cut rolls 3/4 to 1 inch thick and lay about 7 each in buttered pans. Repeat with other half of dough (or you can let dough sit in fridge overnight or even a day or two, punch down as needed.)
For mini rolls divide dough in 4 rectangles instead of two.

Let rise for 20-30 minutes, bake at 400 for 15-20 minutes.

I use this dough for these, dinner rolls, and orange rolls too. (that recipe is coming up)

Now for the scrumptious amazing ooey gooey frosting!! Notice the Cinnamon

Cinnamon Almond Frosting
1/2 bag of powdered sugar (16 oz) +1 cup
2 tsp maple extract (flavoring) - for color
1/2 cup milk
1 8oz bar of cream cheese - softened
2 T melted butter
1/8 tsp salt
1/2 tsp vanilla
1 tsp almond extract
1 T cinnamon

Mix all ingredients together until smooth. Thick but pourable. Drizzle generously over warm rolls. Makes a TON of icing: Way more than you might need for one whole recipe (I save it for more cinnamon rolls or dip graham crackers in it. Yum!)

Chicken in a Basket

2009-05-18T18:14:00.000-07:00

SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stove top, oven
TIME: Prep: 40 min. + cooling

Ingredients:

8-10 frozen puff pastry shells

3 cups chicken broth

1/4 cup chopped scallions

1 cup chopped celery

1 1/2 cups julienned carrots (buy already cut in a bag)

3 chicken breasts cooked and cut into cubes
1/2 cup butter or margarine

1/2 cup flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground nutmeg

1 tablespoon lemon juice
2 cups heavy whipping cream

Directions:

Cut chicken into cubes and saute in a skillet with a tablespoon of vegetable oil. Set aside.

Place onion, celery, broth, carrots, salt and pepper in a large deep skillet. Bring to a boil for 5 minutes. Remove from heat.

Bake pastry shells according to package directions. These should be relatively dry, I usually cook them a little longer then the package says.

In a separate saucepan melt butter and add flour and stir to make roux (until smooth), immediately add to broth and veggies then stir until mixed well, bring to a gentle boil. Add nutmeg, lemon juice and chicken, gently simmer for 3 minutes. Reduce heat and gradually stir cream into broth mixture and heat through (do not boil).

Cut the tops off the pastry shells and carefully scoop out the center and discard Set the top aside. Place the bottom in a bowl and spoon the Chicken mixture into the pastry shells and fill to the top and spilling over the sides. Set the pastry top on. Serve Immediately

This dish is so creamy and tasty, the chicken is tender and the carrots make it very pretty and delicate. You can use peas and/or broccoli instead of celery if you prefer. You can make it a little spicy with 1/8 tsp of cayenne pepper or diced red peppers, or more crunchy with diced water chestnuts.

Caramel Corn

2009-05-05T19:57:00.000-07:00

So.....I've been obsessing about this stuff ever since I made it for the first time two days ago. Seriously. I'm trying to watch what I eat....This is a problem for one who loves to cook and for one's hubby whom also is watching his figure. God love him, Kevin is my kindest critic, he's always trying to resist my cooking while it calls his name softly and bats it's eyelashes.... wait, no eyelashes in MY food, thank you.

But darn I can't help myself! with this stuff! Sunday is our "eat whatever the heck strikes your fancy" "free" day.... so I made two batches of this, plus S'mores, for a friend's party. So it was a hit, both batches disappeared. And since then I've been mentally talking myself out of going right upstairs and making myself more.... Someone's gonna have to tie me down soon.
I LOVE chewy-gooey Caramel Corn. My Aunt used to make it, but it was SO complicated that I never bothered. Just wished she'd make more so I could enjoy.

I get intimidated by anything needing a candy thermometer, so I avoid it. Silly because it's never as hard as I think.....But THIS!!
This is a glorious MICROWAVE recipe people!!
I was tempted to keep this baby to myself because lets face it, I'm protective of my most loved treasures, and giving away my best secrets ruins the mystery. If you found out how easy all these recipes are; would you love my cooking as much? Really? You would? How do I know anyone's reading this anyway, no one comments....
(sniff, sniff)

But what fun would keeping this to myself be, I have guilt when I do that. It's a mom thing. Sharing is fun too, so I regretfully (JK) post this scrumptious delight.....

Adapted from Our Best Bites

Easy Caramel Corn
3/4 cup kernels *air popped with extra kernels removed*
Or 2 bags microwave popcorn (if possible, use natural flavor, not buttered)
Pour popcorn in a BIG Bowl

1 C brown sugar
1/4 C white Karo syrup
1/2 t salt (if you are using salted popcorn then omit salt here)
1 cube real butter
1/2 t baking soda
1 t vanilla

Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. Cut up the butter into chunks so it melts better. No need to stir, just toss everything in there like this....

Microwave on high for 2 minutes. Take it out and stir it together. Microwave for 2 more minutes. Stir really well until well blended. It doesn't look to great yet, but wait!! Add baking soda and vanilla. Stir it really well until it turns a lighter, thicker, beautiful color, then and then quickly pour it over the popcorn. Mix it up well with a big spoon.

DOUBLE BATCH - cook 2:40 then stir then 2:20 then stir
For Chewy Soft Caramel Corn:
You can spread it all out on a piece of foil and let it cool for a minute so it doesn't get stuck in one big clump. But leaving it in the bowl is fine too. The longer it sits out, the firmer it will get, but it won't ever get crunchy-hard unless you bake it. Cover or serve immediately

For Crunchy Caramel Corn:
Spread out on two greased cookie sheets and bake at 200 degrees for one hour, stirring every 15 minutes. Drizzle it with white or dark chocolate when done if desired.

Macaroni and Cheese

2009-05-02T13:44:00.000-07:00

Recipe from Pioneer Woman

Preheat oven to 350 degrees

4 cups dried macaroni

1/4 cup (1/2 stick or 4 tablespoons) butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 heaping teaspoons dry mustard (more if desired)

1 egg, beaten

1 pound cheese, grated

1/2 teaspoon salt (more to taste)

1/2 teaspoon seasoned salt (more to taste)

1/2 teaspoon ground black pepper

*Optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Serves 6

YUM YUM YUM!! I was never a big fan of homemade mac&cheese, I've never liked any kind I've had that's homeade.

My favorites were Kraft (of course!! BUT have you SEEN the calories in that mix???) Velveta Shells and Cheese (Same Problem), and Boston Market (Didn't check the Nutrition Analysis on that one....), but this is WAY creamier than all the rest. And probably way healthier too because I know what's in it! I used all Medium Cheddar but will try it with some Motz or Colby next time just for fun.

Chocolate Drizzled Coconut Macaroons

2009-05-02T12:28:00.000-07:00

INGREDIENTS

10 cups flaked coconut
2 cups all-purpose flour
1/2 teaspoon salt
2 2/3 cups sweetened condensed milk
4 teaspoons vanilla extract
1 cup semisweet chocolate chips melted

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together with a wooden spoon the coconut, flour and salt. Stir in the sweetened condensed milk and vanilla until everything is well blended. Drop by heaping spoonfuls onto the prepared pan for traditional macaroon's, for chocolate drizzled or dipped flatten them with a fork.
Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted.

Immediately remove from cookie sheets to cool on wire racks. Melt chocolate chips at 50% power for 2 minutes in microwave stirring frequently until smooth. Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl. Place onto waxed paper until set. Or use a knife to drizzle lines of chocolate on the cookies.

Makes 5 dozen

These are great! Easy and fun to make. Add some diced almonds and a can of well drained, crushed pineapple to make them a bit more tropical.

S'more Squares

2009-04-20T19:32:00.000-07:00

I have made these for years now. It's my own recipe. (well, it's not original I'm sure, but it was to me!) I thought I'd throw something together that was easy for dessert for a family dinner. But it was such a hit I thought I'd share with you.

My boys love this one too, it goes in a flash!

1 1/2 packages mini marshmallows

1/3 cup butter

1 regular box Golden Grahams Cereal

1/2 package semi-sweet chocolate chips

Grease a large bowl and 13X9 pan.

Melt butter and most of the marshmallows on the stove top. Remove pan from heat and quickly add 1 cup of marshmallows and chocolate chips and stir till chips are barely melted; this gives the texture of chips and some large marshmallow chunks. Pour over Golden Grahams. Toss carefully until coated trying not to crumble much cereal. Pour into the 13X9 inch pan, grease the outside of a ziplock bag or saran wrap, place on your hand and press the mixture firmly into the pan. I add some chips and marshmallows on top to look nice. Serve warm! You can microwave this a little if serving later. It's good cold, but it's amazing when it's gooey!

Dark Chocolate Heart Cookies

2009-04-20T18:46:00.000-07:00

These cookies taste a bit like Oreos but they're soft, and easy!

1/4 Cup butter softened

3 oz cream cheese softened

1/3 cup simi -sweet chocolate chips, melted

1 egg

1 box Dark Chocolate Cake Mix

Frosting: One Can of your choice, I used Strawberry

(you'll have a lot extra)

Heat oven to 375 in medium bowl, combine butter and cream cheese, beat until smooth. Add melted chocolate and egg, beat until well blended. Add cake mix, beat until well mixed. On light floured surface, roll half of dough at a time to 1/8 inch thickness, cut with floured 3 inch heart shaped cookie cutter. Place 2 inches apart on ungreased cookie sheets. Cookies do spread during baking.

Hint: I used 2 peices of parchment paper to roll out and cut cookies. I removed the extra dough and slid the paper with cut shapes onto cookie sheet. You don't have to pick up the cookies and transfer them. :)

Bake at 375 for 7-9 minutes, do not over bake. Cool 2 minutes on cookie sheets, then 10 minutes on cooling rack.

When cool: Place frosting in ziplock baggie, cut slight corner off of bag and squeeze designs on the cookies. You can microwave chilled icing for 10 seconds to soften. Yum!!

AMAZING Ranch Dip

2009-04-03T17:05:00.000-07:00

This dip is my recipe (yea me!) and a family favorite, I make it A LOT, it's great with veggies, pretzels, potato chips, etc.

We have this like 3 times a month.

You need Original Hidden Valley Ranch Dressing Mix (NOT Buttermilk, and NOT their Ranch DIP Mix, They are WAY too salty and weird. Original only. It comes in an envelope packet, get a few packets, you'll want to make this again!)

RECIPE

1 packet of mix

8 oz Cream Cheese Softened

8 oz Sour Cream

1/4 tsp Dill

1-2 T Milk (or more to your texture preference - thicker for dip, thinner for salad dressing)

Mix until blended and smooth, chill or serve, this lasts very well in the fridge to snack on throughout the week.
Most times this dip doesn't last that long, if I want it to; I double the recipe.

Strazberry Cheesecake Trifle

2009-03-31T20:55:00.000-07:00

Do you like my title? Strawberry and Raspberry Trifle is way too much of a mouthful. So I made up a new word.
I whooped up a trifle for the gals at work this week, they did some amazing things and achieved a very commendable goal so I decided to reward them with my time and baking efforts throughout this week and last. This went well, I got great reviews (yea!!) I made Cinnamon Rolls, Caramel Corn, Ranch dip, Texas Sheet Cake, Taco Soup, Smores (one a day for a week, not all at once), and then....

This was the finale.

Here's the cast of characters. I made most of it the night before then layered it all together the morning of (530 AM people!) I served this for breakfast, with muffins, juice, and of course, Diet Coke. Mormon Coffee.

2 packages cream cheese, softened
2 cups powdered sugar
8 oz sour cream
1/2 tsp vanilla
1/2 tsp almond extract
1 8oz tub Cool Whip -more may be needed here
1 pound cake cut in 1 inch cubes
Raspberry Jello (small box)
2 quarts fresh Strawberries sliced
1 package fresh Raspberries

Prepare Jell-o according to package directions, refrigerate to semi-firm, add half of strawberries and all raspberries stir till blended, refrigerate till set.
Put remaining strawberries in a bowl, add 1-2T sugar, stir and refrigerate until ready to use.
Mix together cream cheese and powdered sugar until fluffy, add sour cream, vanilla and almond extract. Beat until smooth and creamy. FOLD in half of Cool Whip or more to taste. Refrigerate until ready to layer.
1 hour before serving:
Layer each according to preference, here's my recommendation:
Bottom to top:
thin creamy layer
pound cake
enough creamy layer to cover cake
Jell-o layer
creamy layer to cover jello
pound cake
cool whip to cover cake
strawberries in sugar spread on top
dollop of Cool Whip

I made two!
Of course building a Trifle is all according to preference, fruit, jello, cake flavors can all be different, some lake angel food or chocolate cake, some like pudding layers instead of my "creamy mock-cheesecake" idea. The thing to remember is that you need to serve it quickly and it only looks good for about 5 hours even refrigerated. It starts getting mushy and blends together after that, so don't plan on leftovers, they're not pretty. :)
Though if you close your eyes, the mush tastes awesome!

Pasta Alfredo Bake

2009-03-21T14:44:00.000-07:00

INGREDIENTS
8 oz pasta, cooked and drained (I used penne and rigitoni once too, I like rigitoni better)

2 cups broccoli florets

1-1/2 cups chicken, cooked and shredded or diced

1 jar alfredo sauce (I made scratch alfredo sauce, below, make sauce FIRST it takes awhile)

2-3 cloves garlic, minced

1 cup mozzarella cheese (3/4 cup for mix, 1/4 for top)

1/3 cup Parmesan cheese (I use about 1/3 cup instead)

2 tbsp butter

COOKING INSTRUCTIONS
Preheat oven to 350 F degrees.
Coat the bottom of a 9X13 or deep baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, chicken, garlic, alfredo sauce, 3/4 cup mozzarella cheese until combined.
Place mixture into baking dish and top with 1/4 cup mozzarella and parmesan cheese.
Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Alfredo Sauce

INGREDIENTS
1/2 cup (1 stick) butter

2 garlic clove, minced

2 cups heavy cream

1/4 teaspoon pepper

1/2 cup grated parmesan cheese

3/4 cup mozzarella cheese

INSTRUCTIONS
Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, pepper and bring mixture to a simmer. Stir often. Add the parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, add the mozzarella cheese and stir until smooth again. STIR FREQUENTLY.

Family says, "Yum!" They all had seconds!

White Velvet Sugar Cookies

2009-03-21T10:26:00.000-07:00

From My Kitchen Cafe

Melanie:
"I know sugar cookie season has come and gone already with all the "sugar cookie" holidays pretty much over, but these are definitely worth sharing (and in my world sugar cookie season lasts all year). The secret to this recipe is cream cheese and egg yolks in the dough and it adds a whole new dimension to sugar cookies."
Me:
She's not kidding!! These are wonderful!! My new favorite! You can never have enough sugar cookies; there's always an occasion....Mine is "Saturday" :)

2 cups butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 ¾ cups flour

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour.
The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm.
Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool.
Frost as desired.

Whipped Cream Cheese Frosting
"This frosting is my absolute favorite sugar cookie frosting. It doesn't set-up and harden like some sugar cookie frostings - it stays very soft and gooey, perfect for sprinkling with colored sugar or nonpareils."

I thought this frosting was really good though I thought it would work better on a white cake then on cookies, but it was very pretty, I made a peach color with this and it was very light, fluffy and pretty.

1 (8 oz) package cream cheese, softened to room temperature
1 ½ cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside.
In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters - and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well.
(Be careful if adding coloring - the liquid food coloring doesn't mix well with this frosting and can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. I prefer to use Wilton's gel coloring but either will work.)

Sugar Cookie Frosting
"This is my basic, go-to sugar cookie frosting (aside from sneakily buying it in a can sometimes) and it is delicious - in a sugar cookie frosting way. "

1 cup butter, softened to room temperature
1 teaspoon vanilla
pinch of salt
4 cups powdered sugar
4-6 tablespoons milk
food coloring (if desired)

Combine butter, vanilla and salt and beat until light and fluffy. Add powdered sugar in 1-2 cup increments until combined. Add milk and food coloring gradually until you reach your desired spreading consistency.

Raspberry Bread Pudding

2009-03-18T16:19:00.000-07:00

For those of you wanting the Raspberry Bread Pudding recipe:
Just add fresh or frozen raspberries to the French Toast Souffle recipe right before baking.

Then prepare the vanilla cream sauce from the Raspberry Croissant French Toast (double it)

And breakfast is now dessert!

This is similar to the Kneaders Raspberry Bread Pudding, recipe on The Sisters' Cafe (got the pic there)

Orange Fruit Dip

2009-03-17T15:20:00.000-07:00

1 cup orange juice

1 tsp lemon zest or 1 T lemon juice (or more to taste)
1 small package instant vanilla pudding mix
1 cup (or more to taste) sour cream

1 carton (6 ounces) frozen whipped topping, thawed
food coloring if desired

Directions: In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Yum!!

Should look creamy and very smooth. My coworkers wanted me to post this one, I made it up yesterday from a mix of things I've done before. Enjoy!

CCC's

2009-03-12T15:45:00.000-07:00

This is my newest favorite chocolate chip cookie recipe, I got this recipe from Iheartfood4thought
Please share your favorite. I haven't found the PERFECT one yet, but this is close!
Makes 18 large cookies, 32 medium, or about 75 minis

INGREDIENTS
2 cups plus 2 tablespoons (10-5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3-1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 to 1-1/2 cups semi-sweet chocolate chips

INSTRUCTIONS
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.
I used 4 kinds of chips, regular butter, and some course salt sprinkled on top of the cookie and they were great! I used semi, milk, bitter, and white chips. I think these taste a bit like Mrs. Fields.' I added a cup of coconut to one batch and that worked REALLY well too.

Here's another that I tried today (4/4/09) and liked too, it's carmelized flavor is different and really nice. It's very different in the process, browning butter and mixing by hand, I found it's best to make BIG cookies so you have the soft middle and crispy edges; otherwise they flatten out quite a bit.

Cheesecake with Chocolate Ganache & Cookie Crust

2009-03-08T10:21:00.000-07:00

Picture and Recipe Adapted from My Kitchen Cafe

I made this today for Kevin's family and they said it was definitely "blogworthy." Light, Fluffy, Creamy, hint of lemon, heavenly chocolaty crust....what more can I say! I will use this no-bake recipe again and again....

FOR THE CRUST

Vegetable oil cooking spray
18 ounces chocolate wafers, finely ground (4 1/2 cups) - I used 2 packages of Oreo Fudge Rings

1/4 cup plus 2 tablespoons sugar

6 ounces (1 1/2 sticks) butter, melted

1/2 teaspoon coarse salt

FOR THE GANACHE

4 ounces bittersweet chocolate, finely chopped (I used Ghirardelli's Bittersweet Chocolate Chips)1/2 cup heavy cream

FOR THE FILLING

32 ounces cream cheese, softened

1 1/2 cups sugar

1/4 teaspoon coarse salt

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons vanilla

1 1/2 cups heavy cream, cold

Make the crust:

Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.

Make the ganache:
Place chocolate in a food processor or blender. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 4 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.

Make the filling:

Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice and vanilla.

Beat cream until medium-stiff peaks form. Beat 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream.

Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.

Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, and serve immediately

Here's a picture of mine, no decorations. but you could pipe extra ganache in any design you like...sorry I ran out of time!

Pizza Casserole

2009-03-07T15:13:00.000-08:00

SERVINGS: 12
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 1 hour

Ingredients:
2 pounds ground beef
1/2 pound ground sausage
1/2 cup chopped onion
2 jars (28 ounces)spaghetti sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper
1 package (16 ounces) favorite hearty noodles (I like penne with a little texture on the noodle), cooked al dente and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded mozzarella cheese

Directions: In a large skillet, brown beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce, salt, garlic powder, oregano and pepper; heat through. Spoon 1/2 into a 6-qt. slow cooker. Top with half of the pepperoni, noodles then cheeses. Repeat layers. Cover and cook on high for 1 hour or until cheese is melted. Toss lightly. Yield: 12 servings.

Serve with Garlic bread or bread sticks and you've got a meal!
My family loves this recipe, it re-heats beautifully.

New version
with Chicken!!

I've improved some things here....
Slow cook chicken 5 chicken breasts for 4 hours or until tender and you can shred with a fork
Saute onions, garlic, and pepperoni in a skillet with one tsp of oil. (I didn't do sausage in this verson)Mix with sauce.
Drain chicken, shred into strips, add all cooked ingredients to crock pot.
I used 1 2/3 cups of a Parmesan, Asagio and Romano, then 1 cup mozzarella and 1 cup cheddar, this time I stirred all ingredients together and let cheese melt for one hour on low.
Yum!!

Pumpkin Bars with Cream Cheese Frosting

2009-02-21T11:52:00.000-08:00

These are very moist and heavenly, and some friends requested I add this one for sure so here it is ladies!

This one is super easy:

Preheat oven to 350

Mix all of these ingredients in one bowl:

1 tsp baking soda
2 c flour

2 tsp baking powder

2 tsp cinnamon

1 tsp pumpkin pie spice

4 eggs

1 16 oz can pumpkin

2 c sugar

1 c vegetable oil

Combine all and mix well, pour into a greased jellyroll pan (deep cookie sheet with 1 inch sides)

Bake at 350 for 30-35 minutes

Cool, then Frost

Frosting

8 oz cream cheese

3 T milk

6 T butter

3 c powdered sugar

1 tsp vanilla

Blend all until smooth, pour over bars

I usually cut these in diamond shapes for a little change, enjoy!

How to cut diamond-shaped brownies or bars: How to cut triangle-shaped bars:

Raisin Bread Pudding with Vanilla Sauce

2009-02-20T12:29:00.000-08:00

This one is SO easy and really yummy! It's great the next day too.You can double this recipe in a larger crock pot. I also like to use a different sauce. Try the butter rum sauce in my French Toast Souflee recipe too.

Serves 6

8 slices of bread, cubed

4 eggs

2 cups milk

1/4 cup sugar

1/4 cup butter, melted

1/2 cup raisins

1/2 tsp cinnamon

Place bread in cubes in a greased 3qt (small) slow cooker.

In a bowl beat eggs and milk, stir in sugar, butter, raisins and cinnamon. Pour over bread; stir

Cover and cook on high for 1 hour. Reduce heat to low; cook for 3 more hours or until a thermometer reads 160.

Sauce:

2 T butter
2 T flour
1 cup water
3/4 cup sugar
1 tsp vanilla

Just before serving melt butter in a saucepan, stir in flour until smooth, Gradually add water, sugar and vanilla. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

2009-02-08T07:43:00.000-08:00

This is not "my" recipie but it's been in my stash for awhile and I found it on a friends' blog....I HAD to share, it is amazing!

Rolls:

½ cup warm water

2 tablespoons active dry yeast

2 tablespoons sugar

3 ½ ounce package instant vanilla pudding

½ cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour

Filling:

1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon

Frosting:

8 ounces cream cheese

½ cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner’s sugar

2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Tangy Glazed Meatloaf

2009-02-07T14:55:00.000-08:00

SERVINGS: 6 or 12, can freeze half of recipe, baked in two loaf pans CATEGORY: Main Dish
METHOD: Bake
PREP TIME: 40 minutes prep, 1 1/2 cooking

3-4 lbs of lean ground beef
1/2 cup finely chopped onion
1 bell pepper chopped (optional)
1/3 cup evaporated milk
2 eggs
1 1/2 packages (sleeves)of crackers, crumbled
A-1 sweet and tangy steak sauce
1 small can (8 oz)tomato sauce
1 cup ketchup
1/4 cup brown sugar

Glaze:
1/3 cup dark corn syrup
1/2 cup ketchup
1/4 cup brown sugar

Place ground beef in large bowel. Add chopped onion, and pepper. Pour in bottle of A1 , ketchup, tomato sauce. Beat 2 eggs in small bowl and add evaporated milk. Pour in meatloaf mixture and mix with hands thoroughly. Add enough cracker crumbs to make the mixture stick together.
Recipe makes 2 large loves, you can split and freeze half of the mixture.
Mold meat into a loaf pan or deep dish pan. Bake at 350-375 for about an hour and a half or until it appears done. Mix Glaze ingredients together in a sauce pan and bring to simmer, pour over done meatloaf. (Drain a little juice before you top with glaze)

Creamy Rice Pudding

2009-02-06T18:30:00.000-08:00

SERVINGS: 6
CATERGORY: Dessert
METHOD: Stovetop
TIME: 20 minutes

3 cups cooked rice
1 12 oz can Evaporated Milk
1/2 cup milk
1/2 cup raisins
1/2 cup plus 2 T sugar
1 1/2 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 large eggs lightly beaten

Add all ingredients but eggs to saucepan, stir on medium heat until boiling, remove from heat. Add eggs to rice, mix well, then return to heat. Cook stiring constantly for two minutes at a simmer. Serve warm or chilled.

Fudgy Brownies

2009-02-06T17:46:00.000-08:00

These are the best I've ever tasted. Irresistable! And I'm a little famous for these and the caramel brownies too with company :) Brownies are dense and resemble fudge they are very easy to make.

SERVINGS: 18
CATEGORY: Dessert
METHOD: Bake,Freezer
TIME: Prep: 10 min. + freezing Bake: 20 min. + cooling

Ingredients:
1 cup butter, melted
3/4 cup baking cocoa
2 cups sugar
1-1/2 cups all-purpose flour
4 eggs

COCOA FROSTING:
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons baking cocoa
1/3 cup milk

Directions: In a large mixing bowl, beat melted butter and cocoa until smooth. Beat in sugar and flour. Beat in eggs. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes. Meanwhile, for frosting, in a small mixing bowl, beat together all the ingredients until smooth. Cool brownies on a wire rack for 15 minutes then frost. Cool completely. Cover with foil; freeze until firm. Serve frozen or thawed. Yield: 3 dozen.

Peach Cobbler

2009-02-06T12:32:00.000-08:00

SERVINGS: 6
CATEGORY: Dessert
METHOD: Baking
TIME: 12 prep, 45 Bake

2 Large Peaches
1 1/2 cups sugar divided
1/2 cup butter melted
1 cup flour
2 tsp baking powder
1/4 teaspoon salt
1 dash nutmeg
3/4 cup milk

Preheat oven to 375

Mix peach slices with 3/4 cup sugar, set aside
Pour butter in 8 inch square baking dish
Mix flour, baking powder, salt, nutmeg and remaining sugar, stir in milk just until combined. Pour over butter, dop with peaches
Bake at 375 for 45 minutes

Oatmeal Chocolate Chip Cookies

2009-01-20T13:52:00.000-08:00

These are one of our favorites, the oatmeal makes the cookie moist. Change the types of chips around for a new flavor each time. I like the standard semi-sweet and sometimes I add raisins. I always double this recipe and freeze some or take some to neighbors/friends/work.

1 cup flour

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1 egg

2 T milk

1/2 tsp vanilla

1 1/2 cups quicking cooking rolled oats

1 1/2 cups chocolate chips

Preheat oven to 375, stir first 5 ingredients, add next 4 and mix with wooden spoon or with your hands. Stir in oats and chips. Drop dough by rounded teaspoons on ungreased cookie sheet, bake 10 minutes until golden.

Makes 3-4 dozen cookies

7 Layer Dip

2009-01-06T18:34:00.000-08:00

1st layer: 2 cans of bean dip (found in the chip aisle at the grocery)

2nd layer: 3 medium avacados

3rd layer: 1 cup sour cream, 1/2 cup mayo, 1 pkg. taco seasoning, 2 T lemon juice

4th layer: 1 bunch green onions, sliced

5th layer: 3 tomatoes, diced

6th layer: sliced black olives

7th layer: top with shredded cheddar and/ or Monterey Jack

Homemade Suckers

2008-12-23T16:47:00.000-08:00

This is fun and relatively easy. We make these every Christmas.

You need:

25 Sucker sticks

25 Metal clasping sucker molds

Bags to store them in, twist ties, ribbon etc for presentation.

Drams of Flavoring -various flavors if desired. We use LorAnn flavoring, in craft stores or specialty cooking stores, it comes in one dram bottles (Teaspoon.) We like Wintergreen, Butter Rum, Cherry, Lime, Banana, Root beer, Cranberry.

Food coloring

Sugar

Corn Syrup

Citric Acid for tart flavors- If desired, add one pinch at the food coloring stage

Candy Thermometer

Cookie Sheets

Recipe for about 25 Suckers:

2 C Sugar

2/3 C light corn syrup

3/4 C water

Sucker Molds: these should be lightly sprayed with oil and placed on a lightly greased cookie sheet with Sucker Sticks attached and centered in the molds. Lay them side by side and make sure they are flat on the surface or candy will leak out.

In large saucepan, mix together sugar, corn syrup and water, stir over medium heat until sugar dissolves, bring mixture to a boil without stirring. When syrup temperature reaches 29o (takes about 20 minutes) watch carefully, when syrup starts barely turning dark it is DONE!

Remove from heat and add flavoring and color. Stir vigorously until flavor is mixed well throughout candy. Pour carefully and quickly into prepared sucker molds before candy hardens

Repeat with new colors and flavors.

*We have at least 50 sucker molds and two batches of candy going at different intervals to speed up the process. You'll need help with more than one recipe going at a time.

*You may pour any excess candy or all of it on a separate cookie sheet and break up when hardened with blunt object....use as "Stained Glass Candy" Sprinkle pieces lightly in powdered sugar and mix. Store in airtight container. We make lots of colors and mix these up and give them away in clear cellophane bags tied with ribbons as gifts. It's very pretty!

Cinnamon Glazed Nuts

2008-12-17T10:54:00.000-08:00

These are just like the ones they make in the mall! These are SO easy and fast to make!

3 cups whole unsalted nuts (We use Almonds)
2/3 cup cinnamon sugar (2 T cinnamon/the rest sugar)
3T water
1 tsp vanilla

Pour all ingredients into a greased saucepan or dutch oven, stir to coat, cook on medium heat snd stir constantly and vigorously being careful not to burn sugar, stir until all liquid is dissolved and nuts stop looking shiny. Pour on cookie sheet to cool.

Thanksgiving Weekend Menu

2008-11-30T16:42:00.000-08:00

Thursday - Thanksgiving!

Breakfast: 2 Omelet Rolls (for our extended family of 35 potluck breakfast)
Dinner for 9:
Relish Tray and Ranch Dip
Smoked Turkey
Cranberry/Sprite Cocktail
5 Layered Jello Salad
Sweet Potato and Apple Casserole
Homemade Rolls
Mashed Potatoes and Gravy
Peas
Mashed Red Potatoes (my brother Dave made these)
Pumpkin, Apple, and Oreo Pie (Courtesy of Costco)

Friday:
Crepes with Assorted Berries and Cream
Tyson Chicken Tenders with honey
Caramel Brownies

Saturday:
Raspberry Cream Croissant French Toast
Bacon
Stouffer's Lasagna

Sunday:
Chicken Salad Croissants
Relish Tray and Ranch Dip
Creamy Cinnamon Rice Pudding

Can you believe it? It's Sunday night, and I feel like cooking some more...but I ran out of eggs and I've spent enough money on groceries!

Kelley's Dinner Rolls

2008-11-22T15:32:00.000-08:00

The Best Rolls!

SERVINGS: 8-12 Makes: 1-2 dozen
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min Rise: 2+ hours Bake: 15 min.

Ingredients:
2 cups warm water
2 tablespoons dry yeast
1/3 cup sugar
1/3 cup butter
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
1 egg
7-8 cups all-purpose flour

Directions:
In large bowl of electric mixer, combine water and yeast, let sit for 5 minutes. Add sugar, butter, salt, milk, egg and two cups flour, mix until very smooth. Add about 1/2 cup flour at a time and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour. Kneed dough till smooth on floured surface.
Scrape dough off sides of bowl and spray bowl with oil.
Place dough in bowl and let rise till triple size - 2 hours or so.
Sprinkle counter with flour and place dough on floured surface. Roll out and cut rolls in desired shape and size. Place on greased pans.
Spread some melted butter generously on rolls; Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours). Bake at 375 for 15 to 20 minutes or until browned.
This recipe is similar to The Lion House's rolls, Very Good!
I use this dough for cinnamon rolls, orange rolls, bread bowls, dinner rolls, and scones.

Suprise Monkey Bread

2008-11-22T11:09:00.000-08:00

SERVINGS: 12

CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 40 min.

Ingredients:
1 cup packed brown sugar
1/2 cup butter, cubed
2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1/2 cup sugar
1 tablespoon ground cinnamon
3T Maple Syrup

Add a suprise?

1 package (8 ounces) cream cheese, cut into 20 cubes
1-1/2 cups chopped walnuts (optional)

Directions:

In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers. Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

........

Simpler version:

This morning I used no nuts and 1/2 a recipe (with just one can of large biscuits) I cut the biscuits in half and followed the above directions but I used a pie plate instead. I used 3/4 the amount of butter/brown sugar and spread the mixture over the top of the rolls. and Baked for 18-20 minutes instead. See below....

You can eliminate the cream cheese and just roll balled dough in melted butter and then in cinnamon sugar mixture, then top with butter and brown sugar and Maple syrup instead. That's "traditional" Monkey Bread. Bake it for 30 min instead.

Ultimate Sugar Cookie

2008-01-18T13:04:00.000-08:00

I searched long and hard for the perfect sugar cookie, I think I found the right combination without that typical "baking soda" bitter dough taste....you know if the dough is good, the cookie will be good!

They are easy to make, easy to roll out and don't require refrigeration. Thick cookies will be soft, thin will be crunchy, you can adjust thickness to your texture preference.

1 cup butter softened

1 1/2 cups sugar
1 egg

1 1/2 tsp vanilla extract

1/2 tsp almond extract - or lemon

2 3/4 cups flour

1 tsp salt

Preheat oven to 400, cream butter and sugar until fluffy, bean in egg and extracts. In a separate bowl mix together flour and salt, add to butter mixture one cup at a time mixing thoroughly. Roll out and cut out, for detailed designs roll out on a flat cookie sheet and lift excess dough off the cookie sheet so you don't have to move the fragile cookie. Bake on ungreased cookie sheet for 7-8 minutes or until lightly browned on edges.

Use a butter cream or favorite frosting recipe when completely cooled.