This is a wonderful Salad that my friend Jenn brought to my Christmas Party last year. Im not sure why this isnt already on my blog but you shoudl deff try it! Its amazing.
Thanks Jenn!
http://allrecipes.com/Recipe/Jamies-Cranberry-Spinach-Salad/Detail.aspx
Friday, November 20, 2009
Red Velvet Cookies with Cream Cheese icing.
One word:
YUM.
Thanks Jessica!
I wish I had taken a picture so you could have seen how wonderful they looked on her platters! Delicious!
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Red Velvet Cookies
1 red velvet cake mix
2 eggs
1/3 cup oil
Mix together and roll into balls and slightly flatten them. Bake at 375 for 8 to 10 mins.
Cream Cheese Icing
1 8oz package cream cheese
1/4 stick of butter
2 teaspoons of milk
1 teaspoon of vanilla
4 cups of powdered sugar
Hope they turn out well. Be careful the cake mix will stain everything!
YUM.
Thanks Jessica!
I wish I had taken a picture so you could have seen how wonderful they looked on her platters! Delicious!
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Red Velvet Cookies
1 red velvet cake mix
2 eggs
1/3 cup oil
Mix together and roll into balls and slightly flatten them. Bake at 375 for 8 to 10 mins.
Cream Cheese Icing
1 8oz package cream cheese
1/4 stick of butter
2 teaspoons of milk
1 teaspoon of vanilla
4 cups of powdered sugar
Hope they turn out well. Be careful the cake mix will stain everything!
Sunday, November 15, 2009
More EASY Holiday Baking Treats!
For those not so suzzie home makers who are asking what to bring to my fridays TREAT EXCHANGE.... Heres some super simple ideas that will be a hit.
INGREDIENTS
Filling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup whole cranberries, chopped
1/2 teaspoon grated orange peel
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired
Topping
1/4 cup whipping cream
3 teaspoons powdered sugar
DIRECTIONS
1. Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.
2. Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
3. Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
4. In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.
INGREDIENTS
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
1 1/4 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1/2 cup milk
20 large marshmallows
1 cup whipping cream
1/2 teaspoon peppermint extract
6 tablespoons crushed red, green and white hard peppermint candies
DIRECTIONS
1. Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
2. Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
3. In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
4. In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
5. Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 1/2 cups miniature marshmallows
1/2 cup red and green candy-coated chocolate candies
1/2 cup hot fudge topping, heated, if desired
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
2. Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top. Cool completely, about 1 hour. Cut into wedges to serve.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup red or green decorator sugar crystals or clear edible glitter
2 1/4 cups any flavor ice cream, slightly softened
1/2 cup miniature red and green candy-coated chocolate candies or any candy sprinkles, if desired
DIRECTIONS
1. Heat oven to 350°F. Shape cookie dough into 24 balls; roll in sugar. On ungreased cookie sheet, place balls 3 inches apart.
2. Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3. Cut nine 12x9-inch sheets of plastic wrap or waxed paper. In small shallow bowl, place chocolate candies.
4. For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate candies. Quickly wrap each sandwich in plastic wrap. Freeze about 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving
INGREDIENTS
1 package (13 oz) Pillsbury® Ready To Bake!® SHAPE® Christmas tree sugar cookies
3/4 cup vanilla frosting (from 1-1b container frosting)
Candy sprinkles
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
2. For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Sprinkle around outer edge of frosting with candy sprinkles. Store loosely covered.
INGREDIENTS
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 12 to 17 minutes or until light golden brown. Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
3. Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
INGREDIENTS
1 cup butter, softened
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup all-purpose flour
3 tablespoons powdered sugar
2 tablespoons red decorator sugar
2 tablespoons green decorator sugar
DIRECTIONS
1. Beat butter with electric mixer in large bowl until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat at low speed until moistened. Beat at high speed until light and fluffy. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
2. Heat oven to 350°F. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.
3. Bake at 350°F. for 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute; remove from cookie sheets.
4. In small bowl, combine 3 tablespoons powdered sugar and both decorator sugars; mix well. Carefully roll warm cookies in mixture
INGREDIENTSFilling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup whole cranberries, chopped
1/2 teaspoon grated orange peel
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired
Topping
1/4 cup whipping cream
3 teaspoons powdered sugar
DIRECTIONS
1. Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.
2. Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
3. Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
4. In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.
INGREDIENTS
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
1 1/4 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1/2 cup milk
20 large marshmallows
1 cup whipping cream
1/2 teaspoon peppermint extract
6 tablespoons crushed red, green and white hard peppermint candies
DIRECTIONS
1. Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
2. Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
3. In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
4. In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
5. Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 1/2 cups miniature marshmallows
1/2 cup red and green candy-coated chocolate candies
1/2 cup hot fudge topping, heated, if desired
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
2. Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top. Cool completely, about 1 hour. Cut into wedges to serve.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup red or green decorator sugar crystals or clear edible glitter
2 1/4 cups any flavor ice cream, slightly softened
1/2 cup miniature red and green candy-coated chocolate candies or any candy sprinkles, if desired
DIRECTIONS
1. Heat oven to 350°F. Shape cookie dough into 24 balls; roll in sugar. On ungreased cookie sheet, place balls 3 inches apart.
2. Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3. Cut nine 12x9-inch sheets of plastic wrap or waxed paper. In small shallow bowl, place chocolate candies.
4. For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate candies. Quickly wrap each sandwich in plastic wrap. Freeze about 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving
INGREDIENTS
1 package (13 oz) Pillsbury® Ready To Bake!® SHAPE® Christmas tree sugar cookies
3/4 cup vanilla frosting (from 1-1b container frosting)
Candy sprinkles
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
2. For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Sprinkle around outer edge of frosting with candy sprinkles. Store loosely covered.
INGREDIENTS
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 12 to 17 minutes or until light golden brown. Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
3. Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
INGREDIENTS
1 cup butter, softened
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup all-purpose flour
3 tablespoons powdered sugar
2 tablespoons red decorator sugar
2 tablespoons green decorator sugar
DIRECTIONS
1. Beat butter with electric mixer in large bowl until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat at low speed until moistened. Beat at high speed until light and fluffy. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
2. Heat oven to 350°F. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.
3. Bake at 350°F. for 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute; remove from cookie sheets.
4. In small bowl, combine 3 tablespoons powdered sugar and both decorator sugars; mix well. Carefully roll warm cookies in mixture
Turkey Cookies!
Whoa busy weekend with a weekend class (Film Art) so I haven't been able to blog but now I'm back.These are precious, making them this coming weekend for Reese's party Monday of next week~! They have a thanksgiving party
Pretty self explanatory. Buy premade cookies, and decorate...M&M's , icing, and candy corn! If you
cant figure it out. You probably should reconsider your cooking career. But, ill be nice and you can go to http://www.3ingredientstowow.com/ to look up more. This is under Turkey Cookie in search box.
Ill post myt version later. I also saw these same sugar cookies decorated like an ornament for XMAS... Ahhh so cute
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
Wednesday, November 11, 2009
Big Thanks to feedback & Responses lately
Just to let you know ---- my motivation to maintain this blog is based on feedback, with that said: so everyone responding to them, and encouraging me to continue, it makes for some awesome meals around here lately as well!
Ill keep posting as time permits!
Dont know what the heck to cook for dinner?!?!
A-MAZ-ING
Not only was this
meatloaf great buttttt I found this site while playing around searching for new recipes to try
Dont know what the heck to cook for dinner?!?! Yeah it happens to me all the time, believe it or not.
Well if you are low on groceries and havent made it to the store check out this website and enter what you DO HAVE, and it will give you all sorts of options of recipes to make with theingredients you have handy.
Super cool right? Yeah, I thought youd like it.
Try it out! I know I will
Tuesday, November 10, 2009
Turkey Meatloaf w/ feta cheese and Sauted Garlic Green Beans
Whats for dinner in the Toppings House??
Well its 1030 and im done with dinner??!?! Yes its true.
Prep in the mornings when it isnt hectic, perhaps while your kids are in school or kids are napping, down time....
I made my meatloaf right now and im going to prep the green beans now so I can realx tonight and not worry about rushing to have dinner ready when Daddy gets home
Turkey Meatloaf w/ feta cheese and Sauted Garlic Green Beans- bag of fresh green beans ends snapped, sauted in lots of garlic, olive oil and pepper... so yummy everytime, even the kids LOVE them and request 2nds and 3rds!!
Ill post a picture of the finished dish after I bake it this evening! I left out the tomatos for hubbys sake and added fresh garlic instead.
Well its 1030 and im done with dinner??!?! Yes its true.
Prep in the mornings when it isnt hectic, perhaps while your kids are in school or kids are napping, down time....
I made my meatloaf right now and im going to prep the green beans now so I can realx tonight and not worry about rushing to have dinner ready when Daddy gets home
Turkey Meatloaf w/ feta cheese and Sauted Garlic Green Beans- bag of fresh green beans ends snapped, sauted in lots of garlic, olive oil and pepper... so yummy everytime, even the kids LOVE them and request 2nds and 3rds!!
Ill post a picture of the finished dish after I bake it this evening! I left out the tomatos for hubbys sake and added fresh garlic instead.
Monday, November 9, 2009
Just a thought
My recipes are real food for real people with little time, and a little budget. Hope you enjoy!
Click these for the recipes!
Sunday, November 8, 2009
Decadent Triple Layer Mud Pie
Decadent Triple Layer Mud Pie1 ready made Oreo Pie Crust
2 squares semi sweet baking chocolate, melted
1/4 cup condensed milk
3/4 cup pecans
2 cups cold milk
2 (3.9 oz) pkg instant chocolate pudding & pie filling
1 (8 oz) container frozen non-dairy whipped topping, thawed
I'm having a hard time copying and pasting for some odd reason so here is the directions to make it on another website. Directions here
Shrimp Orzo with Feta Cheese & Tomatos
Heres the recipe for the wonderful dish my dad and I prepared tonight.Shrimp Orzo with Feta Cheese & Tomatos
In the recipe I did use 2 cups of water with a chicken bouillon to add some flavor to the orzo. Do not drain the pasta, there is no need there should be no water/broth left. I also added a little butter to make the pasta smooth, and not stick.
Looked way better but the camera phone picture quality wasnt the best
-sorry.
Corn and Shrimp Chowder
Corn and *Shrimp ChowderMy Mimi actually taught me this recipe last winter. She adds a touch of Cajun spice though...
This recipe is SO quick and SO easy to prepare for a cold day! Even Billy loves it, and he is hard to please.
*Don't like shrimp? No problem, He said its even great without the shrimp! Or you could try boiled shredded chicken.
1 tbsp butter
1/4 cup chopped green onions
2 clove garlic
pepper to taste
2 cans cream of potato, undiluted
2 cups milk
1 pkg. 3 oz. cream cheese
1 can (8 3/4 oz) corn, undrained
1.5 lbs peeled and diveined shrimp
Melt butter in large dutch over, add onion, garlic and pepper. Saute until tender. Stir in soup, milk, cream cheese and corn. Bring to boil stirring occasionally. Add shrimp, then cover and reduce heat, cook for 5-7 minutes. Serve hot, with crackers or alone.
This soup can easily be made ahead, then refrigerated for up to 2 days or frozen up to 1 month. Just add the shrimp during the last few minutes or reheating.
Saturday, November 7, 2009
Holiday Recipes
Ive made these but not taken pictures .... this year I will be.
However these are easy, hard to screw up treats to make for the holidays if your on a tight budget, you can still bake/make treats for family and friends.
You can even hit the dollar store for some cute tins, plastic tubs, box's to send the treats in.
Pretzel Wreaths
Praline Toffee Crisp ---so amazing
Christmas cake --- made with graham crackers and stuff.. lol
Ill have to do some research to get these recipes cause im missing my holiday recipes cookbook, from Pampered Chef where I get all these from, but when I do ill be sure to share!~ I cant wait to make/bake all these yummy things for teachers, friends and neighbors this holiday season! Sweet simple and so cheap! Everyone loves sweets!
Thai Peanut Pasta
I saw and tried this recipe today. Thanks Donna!!
I added carrotts on top, and I did use both Chicken and the Peas!
FilippoBerio.con Recipes
Orzo Pasta With Shrimp
Wow saw this recipe on a commercial how easy, and if you havent had orzo its awesome. Im deff gonna try this next week on my dinner recipes!
Wow saw this recipe on a commercial how easy, and if you havent had orzo its awesome. Im deff gonna try this next week on my dinner recipes!
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