Toppings Kitchen

Whole Wheat Bread with Agave Nectar

2011-01-15T14:10:00.000-08:00

Found this recipe and thought id try it out since my awesome friend Danyle gave me some Agave Nectar for a Honey substitute.

BREAD MACHINE! Portuguese Sweet Bread

2011-01-15T14:05:00.000-08:00

I've recently acquired a bread machine and i'm totally digging it. I refuse to buy bread from the store when I can make my own!!!

So far i've made some wheat bread, and the Clone of Cinnabon which is all sorts of uh-mazing and I seriously suggest trying !

Im not a baker but damn I rocked those cinnamon rolls!

Next weeks new recipe :

Portuguese Sweet Bread

(I will be making these into rolls, so i'm skipping the bread machine baking portion, and going to use the sweet dough process and make them in the oven)

1 cup milk
1 egg
2 tablespoons margarine
1/3 cup white sugar
3/4 teaspoon salt
3 cups bread flour
2 1/2 teaspoons active dry yeast

Directions

Add ingredients in order suggested by your manufacturer.
Select "sweet bread" setting.

Chicken and Dumplings

2011-01-15T08:56:00.000-08:00

Ingredients

Chicken:

1 (2 1/2-pound) chicken, cut into 8 pieces

3 ribs celery, chopped

1 large onion, chopped

2 bay leaves

1 tablespoon of Basil

2 chicken bouillon cubes

1 teaspoon House Seasoning, recipe follows

1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

2 cups all-purpose flour

1 teaspoon salt

Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, basil, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Tip: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Easy Chicken Cordon Bleu

2011-01-15T08:53:00.000-08:00

Link to her site

What You Need
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
6 slices OSCAR MAYER Thin Sliced Smoked Ham
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. GREY POUPON Dijon Mustard
6 KRAFT Deli Fresh Swiss Cheese Slices

Make It HEAT oven to 400ºF.

PREPARE stuffing as directed on package.

PLACE chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with stuffing.

BAKE 25 min. or until chicken is done (165°F). Top with cheese; bake 5 min. or until melted

Recipe by Kraft Foods, Photos by Laura Spear

Brie Topped with Candied Walnuts and Cranberries

2011-01-15T08:47:00.000-08:00

Ingredients

3/4 cup lightly packed brown sugar 175mL
1/2 cup BeeHive Corn Syrup 125mL
1/3 cup butter 75mL
1/2 tsp. baking soda 2mL
2 cups walnut halves 500mL
1 cup Sweetened Dried Cranberries 250mL
1 tsp. hot pepper sauce 5mL
1/2 tsp. salt 2mL
1 5-inch (12cm) round of Brie cheese, about 500 g (1lb)

Directions
1. Combine brown sugar, corn syrup and butter in a small, heavy saucepan set over medium-high heat. Cook, stirring, until mixture comes to a boil. Boil gently, without stirring, for 2 minutes. Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in walnuts, dried cranberries, hot sauce and salt for 30 seconds or until mixture begins to set.

2. Mound the warm nut mixture on top of the Brie. (Can be refrigerated until set; covered, then refrigerated for up to 2 days. Bring to room temperature before serving.)

Recipe from ACH food company, photo by Laura Spear

Super Easy Chicken n Dumplings

2011-01-15T08:43:00.000-08:00

Super Easy Chicken n Dumplings

by Emily Ekegren

1 lb of chicken (start with it frozen)
1 can of cream of chicken
1 can of cream of mushroom
2 cans of water
black pepper (a generous amount to your taste)
veggies ( i used corn and carrots and green beans that were frozen)
some garlic

Put all that in the crock pot on high until is starts bubbling, then turn it down to low about 4 hours.

when the chicken is cooked through take it out and shred it up or cut it into chunks.

about 60-90 minutes before you want to eat it, make biscuits (I use bisquick/milk, some people use fridge biscuits) and pot them on top to bake. i like to sprinkle some garlic powder on top and a little cheese. when you can tap on the top they are about done. depending on hoe done you want your biscuits is when they're done.

Pumpkin Zucchini Bread

2011-01-15T08:39:00.000-08:00

Pumpkin Zucchini Bread
adapted from allrecipes.com

INGREDIENTS:

3 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1 cup butter or margarine, melted
(I used 1/2 cup oil & 1/2 cup butter)

1 tablespoon vanilla extract

3 cups all-purpose flour (I used 1 cup wheat)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup shredded zucchini

1 cup chopped walnuts

DIRECTIONS:

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Chicken Alfredo Lasagna

2010-07-16T13:28:00.000-07:00

Chicken Alfredo Lasagna
I make this in under 30 minutes prep time, cutting time by buying the over ready lasagna noodles!!!)
Ingredients

10 Uncooked lasagna noodles
1 jar Or 16 oz white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience- OR BOIL AND SHRED)
1 can Or 14 oz artichoke hearts in water, drained and chopped
1/2 cup Chopped red bell pepper
1/4 cup Finely chopped onion
1 Garlic clove, pressed
3 cups Or 12 oz shredded mozzarella cheese
1 pkg Or 4 oz crumbled feta cheese
2 cups Or 4 oz packed fresh baby spinach leaves

Preparation
1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.

2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.

3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.

4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.

Flood slut

2010-07-14T09:18:00.000-07:00

I love why she picked the name to her Blog.

What's with the "food slut" title?
Simple. I was initially going to go with "food whore" until Brad pointed out that "whores do it for the money, but sluts do it because they like it". Awesome.

I like this girl, and I think ill be using her blog to try new recipes!

Food rocks!!!

Easy Garlic Knots

2010-07-14T09:13:00.000-07:00

Super easy and I am guilty of eating way to many everytime I make these
Easy Garlic Knots

1 tube Pillsbury pizza dough
1 large garlic clove
1/4 tsp sea salt
1/4 cup melted butter
Parsly

Heat oven to 375.

Open dough, and cut into 12 equal pieces. Roll each piece into a rope about 6 inches long, and tie in a simple knot. Place on a baking sheet while the oven preheats.

Melt butter, garlic, and salt in a bowl, drizzle a little on each knot, bake until golden, and sprinkle with fresh parsley!

These are amazing!

Super Size Turkey & Spinach Meatballs

2010-07-14T09:08:00.000-07:00

Served with Bacon Wrapped Green Beans.

I made these but didnt have the ingredients for the sauce but they were still moist and very delicious! I served with A Bacon-Wrapped Green Beans Recipe
Ingredients:
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs (3 handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese ***I substituted with Parmesan
Coarse salt and freshly ground pepper

Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
One 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg (eyeball it)
1/4 cup chopped flat-leaf parsley
Serve with a buttered egg pasta and a green salad.

Directions:
1.Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.

2.Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.

3.Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.

Ingredients for Bacon Wrapped Green Beans

3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce

Directions
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp. Yield: 4 servings.

Jerk Chicken Nachos

2010-07-14T09:03:00.000-07:00

A simple yet fun and friendly meal for the family or hors d’oeurves for friends.

You will need

» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub

1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.

2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.

3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.

4.While the chicken and chips are in the oven, dice the bell peppers with the Santoku Knife. Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.

5.Snip the cilantro in the mincing cup of the Herb Keeper using the Kitchen Shears.

6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.

7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.

If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.

Girls Night Recipes

2010-07-14T08:46:00.000-07:00

Chololate Eclair Squares by Stacy H.

What You Need

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate

Make It

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.

ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.

MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

Oreo Truffles by Danyle L.

Ingredients
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions

1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Old Fashion Cupcakes & Frosting by Mary

Ingredients
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows
Directions
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

*Cook's Note: Add more sugar to get this consistency.

Mini Ham Puffs by Danielle

Ingredients

1 package (2.5 oz) processed ham, chopped
1 small onion, chopped (about 1/4 cup) shopping list
1/2 cup shredded swiss cheese shopping list
1 egg shopping list
1 1/2 teaspoons Dijon mustard shopping list **I used Spicy Brown Mustard1/8 teaspoon ground black pepper shopping list
1 package (8oz) refrigerated crescent rolls shopping list
**I added a few peices of bacon!

How to make it

Preheat oven to 350 degrees
Finely chop ham and onion and place in a bowl.
Add cheese, egg, mustard, and pepper; mix well.
Lightly spray a mini muffin pan with any type of oil spray.
Unroll crescent rolls and press dough into one large rectangle.
Cut into 24 pieces.
Press dough pieces into muffin cups using a mini tart shaper dipped in flour.
Fill each muffin cup with ham filling.
Bake 13 to 15 minutes or until lightly brown.

Chocolate Cake by Jenn R.

Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Festive Scalloped Corn

2010-07-12T12:45:00.000-07:00

Festive Scalloped Corn
Recipe By: Pampered Chef

Serving Size: 10

1/3 cup green onions, whole - chopped
3 eggs
14¾ ounces creamed corn - canned
11 ounces corn with red and green peppers – canned & drained *****I substituted three fresh corn bobs, boiled them, then cut off corn and added to mix *****
8½ ounces Jiffy corn muffin mix
1 cup sour cream
2 tablespoons butter - melted

Preheat oven to 375
Spray a shallow 2 qt baking dish with cooking spray
In medium bowl, whisk eggs. Add green onions and remaining ingredients. Mix
until well blended.
Pour mixture into baking dish.
Bake 35-40 minutes until edges are golden brown

NOTES: Using Pampered Chef products, this bakes in the Oval Baker and mixes

perfectly in the Classic Batter Bowl.

South of the Border Meatloaf

2010-05-31T10:15:00.000-07:00

1 cup finely chopped poblano or green bell pepper (I added 2 jalapenos)
1 medium onion (1/2 cup/125 mL finely chopped)
1.5 cups very finely crushed authentic restaurant-style tortilla chips
1 cup ketchup
2 tbsp Chipotle Rub
1 1/2 lbs 93% lean ground beef
2 eggs
1 1/2 cups shredded sharp cheddar cheese, divided
Chopped fresh cilantro (optional)

Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1.5 crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In a Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.

2.*** I placed into a loaf pan, and cooked for about an hour or so on 375, topping it with ketchup muixture in the last 15 minutes.
The recipe says to form a loaf and place it in a Deep Dish Covered Baker then Microwave, covered, on HIGH 14-17 minutes, take out brush remaining ketchup mixture on top and remicrowave for 3-4 minutes.

3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired. Make sure to LET STAND !!!

Yield: 6 servings

Ginger Glazed Mahi Mahi

2010-05-31T10:06:00.000-07:00

Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Directions
1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Footnotes

Jerk Chicken Nachos

2010-05-31T10:03:00.000-07:00

Made these last night. Delicious.
Post a pic later.

A simple yet fun and friendly meal for the family or hors d’oeurves for friends.

You will need

» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken (I season with Season all and Jerk rub)
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub

1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.

2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.

3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.

4.While the chicken and chips are in the oven, dice the bell peppers.
Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.

5.Cut up your cilantro.

6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.

7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.
I do not like Sour Cream but definnatly use the jerk seasoning and the sourcream! Its awesome!
*****
If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.

Zesty Slow Cooker Chicken Barbecue

2010-05-31T10:00:00.000-07:00

Ingredients
6 fresh skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions

1.Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred and place onto buns, or serve as is.

Serve with backed potatos.

Impossibly Easy Mixed-Berry Crumble Pie

2010-05-31T09:57:00.000-07:00

Streusel
1/2 cup Original Bisquick® mix
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons cold butter or margarine

Pie
1 bag (12 oz) frozen mixed berries (about 2 1/2 cups)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs

Total Time: 20 min 1.Heat oven to 325°F. Spray 9-inch pie plate with cooking spray. In small bowl, sitr together 1/2 cup Bisquick mix, brown sugar and nuts. Cut in 2 tablespoons cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly; set aside.
2.In medium bowl, mix frozen berries, cinnamon and nutmeg. Spread in pie plate.
3.In another medium bowl, stir remaining pie ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel.
4.Bake 50 to 60 minutes or until top is evenly deep golden brown.
High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 55 to 60 minutes.

Menus and Healthy Snacks for Children

2010-04-30T10:58:00.000-07:00

DAYCARE LUNCH MENUS & HEALTHY SNACKS FOR KIDS:

10 Add-in Ideas for School/Day Care Lunches

Each idea listed is not a full lunch. These are snack/treats you can use to compliment any lunch and also to add variety.

What am I going to make for lunch? I think that’s the most popular question as the school year begins. Here are some tips that are healthy and quick to make, to fill those hungry little tummies. This can be used for daycare lunch menu ideas as well.

Lunch Idea#1- Wraps. I find wraps are so much easier to prepare than a sandwich is. Here’s what you do: Buy small whole wheat wraps. Spread a thin layer of mayo or butter, lay your child’s favorite meat on top of the mayo or butter, spread whatever condiments they like on top and roll into a tight log. Cut width-wise on angles. Your children will think it’s so neat eat their sandwich in a cool new way. If your child likes cheese, you can even do a cheese log for a surprise one day. Shred marble cheese into the wrap and follow the wrapping and cutting directions above.

Lunch Idea#2- Fall approaches quick with the new school year. To keep them full throughout the day, pack their lunches with hearty, stick to their ribs, snack ideas. Example: Buy oatmeal based cookies, buy granola and oatmeal based bars. For a special treat, make hearty oat based squares or even trail mix, nuts and bolts, etc.

Idea#3- Pack a yummy soup in a thermos and add cheese and crackers as a side.

Lunch Idea#4- For a surprise on an exceptionally chilly day, send a thermos with some nice warm hot chocolate they can enjoy with their lunch.

Lunch Idea#5- Instead of a sandwich everyday, change it up by sending some of their favorite meat rolled up in a baggie with a side of some yummy seasoned bread sticks and some cheese.

Lunch Idea#6- Send some super fast cheesecake for your child as a special dessert. Spread one graham cracker with cream cheese, spread some strawberry jam on the cream cheese and top with another graham cracker. There you are----cheesecake to go!

Lunch Idea#7- Change up your child’s lunch easily by mixing up different food on different days: One day pudding, one day have yogurt, one day have fruit bars. Your child won’t be bored with their lunch and they will look forward to checking what they will get each day.

Lunch Idea#8- Sending veggies and dip doesn’t have to be an all-night chopping job. Choose one veggie per day. Slice up some cucumber one day and send with a small container of dip. The next day send carrots. The next day send broccoli. Then the next week try a fruit and dip one day, and another kind the next day. As adults we forget how simple we can make things. Your child doesn’t need every kind of fruit or vegetable at every serving. As long as they eat healthy every day, you can keep it simple by sticking to one fruit and vegetable at a time. A popular dip I find that kids really enjoy is as simple as ranch salad dressing.

Lunch Idea#9- Ever try bagels with cream cheese for lunch? We don’t need to send meat with every lunch we make. Cream cheese has protein and it is hearty enough to keep them full and will provide them with the energy they need to get through the afternoon. Some hit combinations are: Cheese bagels with herb and garlic or plain cream cheese, everything bagels with onion or plain cream cheese, plain bagels with pineapple or plain cream cheese, blueberry bagels with strawberry or plain cream cheese, whole wheat bagels with light cream cheese, poppy seed, or sesame seed bagels with any of the cream cheeses listed above. A bagel can help make preparing lunch a snap once or twice a week. A great compliment with bagels are watery based fruits and veggies. (grapes, cucumbers, oranges, clementines, watermelon, celery, peaches, etc.)

Lunch Idea#10- Never forget to send along with your child a small water bottle. Milk and juice are nutritious and delicious for our children to consume, but when they get playing, their bodies will be asking for water. They should have time to take a sip of it before or after recess when they go to their cubbies. If your child attends daycare, ask to keep a water bottle with your child’s name on it in the fridge and ask that they make it available to your child throughout the day. If you are an at home day care provider, make sure you ask children throughout the day if they would like to have a glass of water. Especially after periods of physical activity.

*Added Bonus Lunch Tip: If you don’t like spreading mayo or butter on your child’s sandwiches because of the high fat content, try spreading a thin layer of cream cheese on the bread instead. It is delicious and is so much lower in fat than the spread mentioned above.

Go Fish! Healthy Preschool Treat & Snack

2010-04-30T10:56:00.000-07:00

Go Fish! Healthy Preschool Treat & Snack

What You Need For This Preschool Snack :
Straight cut pretzels
Small fish shaped crackers
Plain Cream Cheese
Blue Food Coloring

What to do:

Mix a few drops of blue food coloring in with the cream cheese and mix until color is well blended. Spoon cream cheese in a bowl, and place fish crackers around the edges of the cream cheese (water).

Have the children take a pretzel stick and dip it into the blue cream cheese (water).

Then have the children "catch a fish" on the end of the pretzel that is dipped into the cream cheese.

The children can eat the whole thing. (the fish and fishing pole) Then start all over again. The children will love to go fishing and eating their catch.

Strawberry & Cream Cheese Sandwich

2010-04-30T10:54:00.001-07:00

Strawberry & Cream Cheese Sandwich

Ingredients
1 tablespoon reduced-fat cream cheese, (Neufchâtel)
1/4 teaspoon honey
1/8 teaspoon freshly grated orange zest
2 slices very thin whole-wheat sandwich bread
2 medium strawberries, sliced

Preparation
1.Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Buttercream Frosting

2010-04-26T06:51:00.001-07:00

Ingredients
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream

Directions
1.In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
2.Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

Cool Veggie Pizza

2010-03-29T16:18:00.000-07:00

Perfect for a summer party or brunch! So yummmmy!
Cool Veggie Pizza
Cold Vegetable Pizza
Source: Amber's Delectable Delights

Ingredients
2 (8 oz) packages crescent recipe creations
1 (8 oz) package cream cheese, softened
1 tablespoon mayonnaise
1 clove garlic, minced
1/2 teaspoon dill weed
1 tablespoon dry ranch seasoning
Freshly ground black pepper, to taste
2 cups vegetables, cut into bite size pieces
1 cup shredded cheese

Directions
1. Preheat oven to 375 degrees. Unroll crescent dough sheets onto a large non-sick baking pan to completely cover the pan. Press the your fingers over the dough to seal the seems. Bake 12-15 minutes, or until the top is lightly browned. Set aside to cool.
2. Mix together the cream cheese, mayonnaise, garlic, dill, ranch and black pepper. Set aside.
3. Once the crust is completely cooled, evenly spread the cream cheese mixture over it. Cut the crust into squares and then top with the vegetables and cheese of your choice. Refrigerate until ready to serve.

Carrot Cake Cheescake

2010-03-29T12:32:00.000-07:00

Carrot Cake:

•1 box Duncan Hines Decadent Carrot Cake
•1 cup hot tap water (for soaking carrots and raisins)
•2 eggs
•1/4 cup vegetable oil
•8 1/2 oz can crushed pineapple, packed in juice, drained well, reserve juice
•1/2 cup coconut (optional)
•1/2 cup chopped walnuts

Cheese Cake Filling:

•2 (8oz) packages cream cheese
•3/4 cup sugar
•2 1/2 teaspoons of vanilla extract
•3 eggs

Pineapple Cream Cheese Frosting:

•2 oz cream cheese (softened)
•1 tablespoon butter (softened)
•2 cups powdered sugar
•1 1/2 teaspoons vanilla extract
•2 T pineapple juice

Carrot Cake:

1.Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.

2.In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
Cheesecake:

1.In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.

2.Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining
carrot cake and top with remaining cheese cake batter. Do not marble with knife.

3.Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.

4.Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.

5.Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

My Low Cal Diet

2010-03-07T18:38:00.001-08:00

I eat what I want when I want- and chase three kids - thats my low cal diet.
-For you Brooke

Toffee Apple Dip

2010-03-07T17:59:00.000-08:00

Thanks to TCBOTB for this recipe! This sounds delightful for your next get together! Perfect for spring!

Ingredients
1 (8-oz.) package cream cheese, softened
1 (8-oz.) package toffee bits **the chocolate covered toffee bits are good too!**
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
Preparation
1. Mix together all ingredients until well blended. Best if refrigerated over night. Store in an airtight container in the refrigerator up to 5 days.

BACON - WRAPPED WATER CHESTNUTS

2010-03-07T17:53:00.000-08:00

Not sure why but these just sound amazing! I cant wait to have a party to try these out!

BACON - WRAPPED WATER CHESTNUTS

1 (8 oz.) water chestnuts, drained
1/4 c. soy sauce
1/4 c. sugar
8 slices bacon, cut in half crosswise

Marinate water chestnuts in soy sauce at least 30 minutes; drain and roll each in sugar. Wrap each water chestnut with a piece of bacon, securing with a toothpick; arrange on cake rack in a shallow baking pan. Bake at 400 degrees for 30 minutes or until golden brown. Drain on paper towels. Keep hot on warming tray.
*I would half way cook the bacon - then wrap and bake for remainder of time so the bacon is nice and cooked!
May be prepared ahead of time and stored in refrigerator until ready to bake. Makes about 16 appetizers.

Easy Peasy Bacon N' Cheese Stuffed Mushrooms

2010-03-07T17:49:00.000-08:00

Oh goodness its been way too long since ive made these!
WARNING: Oh they are delicious!

Easy Peasy Bacon N' Cheese Stuffed Mushrooms
Ingredients:
18 to 20 medium mushrooms
8 slices bacon
3 tbsp. mayonnaise
(1/2 c.) shredded Cheddar cheese

Heat oven to 350 degrees. Wash and drain mushrooms, remove stems. Finely chop stems. In medium skillet, cook bacon until crisp. Remove bacon, drain on paper towel. Crumble bacon, set aside. In small bowl, blend bacon, mushroom stems, onion, mayonnaise and cheese. Fill mushroom caps with stuffing mixture. Place mushrooms on ungreased pan. Bake at 350 degrees for 15 to 20 minutes until hot and cheese is melted. 18 to 20 appetizers.

Chicken & Rice Casserole

2010-03-07T13:22:00.000-08:00

Chicken & Rice Casserole
2 (14 1/2 oz.) cans green beans, rinsed and drained
3 cups diced cooped chicken
1 medium onion diced and sauteed
1 8oz. can water chestnuts, drained and chopped
1 4 0z. can pimentos
1 (10 3/4ox) can condensed cream of celery soup
1 cup mayonaise
1 (6 0z.) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp cheddar
pinch salt

Preheat oven to 350 degrees
Mix ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Serves 6 to 8.

Its a Cajun Occasion

2010-03-07T13:19:00.000-08:00

We are planning a Cajun feast comming up!
Here are a few more from my wonderful cook of a grandmother (MIMI)
Try these!

Craw fish Casserole (Ive had this and its AMAZING)

1 Tbsp butter/marg.
1 small onion chopped fine
1 small bell pepper chopped fine
1 box Jiffy Corn Muffin Mix
1 small can chopped green chilies
2 cups grated cheddar cheese
1 can cream style corn
2 eggs slightly beaten
1 tsp Tony Chachere's (Or Cajun) seasoning
Green Onions (1 small bunch chopped)
1 pkg. craw fish tails (12 oz)

Saute onions & bell pepper in butter or margarine. Mix all ingredients in large bowl and bake in 13X9 greased pan @ 350 degrees for 45 minutes or until nicely browned.

Shrimp Creole

2010-03-07T11:04:00.000-08:00

OMG A must try! Thanks Mimi

Shrimp Creole

Ingredients
* 1/2 cup oil
* 1/2 cup all-purpose flour
* 1 medium onion, chopped (about 2 cups)
* 1 bell pepper, chopped
* 2 ribs celery, chopped
* 2 large cloves garlic, minced
* 2 (14.5-ounce) cans diced tomatoes in sauce (I use tomato sauce cause husband will not eat chunks of tomato, or you can puree it)
* 1 cup water
* 1 1/2 teaspoons salt
* 2 bay leaves
* 2 pounds peeled, deveined medium shrimp
* 1/2 cup TABASCO® brand SWEET & Spicy Pepper Sauce (I cant stand that much heat whew)
* 1/2 cup chopped green onion
* 1/2 cup chopped parsley
* Hot cooked rice

Heat oil in a large, non-reactive skillet or Dutch oven over medium-high heat; stir in flour and cook until roux turns the color of peanut butter, about 10 minutes, stirring constantly with a wooden spatula. Add onion, bell pepper, and celery and cook 5 minutes, stirring often. Add garlic and cook 2 more minutes.Stir in tomatoes, water, salt, and bay leaves and bring to a boil; reduce heat, cover, and simmer 45 minutes, stirring often to prevent sticking. Add shrimp and cook 5 minutes. Stir in TABASCO® SWEET & Spicy Sauce, green onion, and parsley and cook 2 minutes longer. Serve over rice.Makes 8 servings.

Chocolate Chip Scones

2010-03-04T18:05:00.000-08:00

Thanks Erica for this Recipe. I am so ready to try it tomorrow!

Chocolate Chip* Scones

2 cups flour
1/3 cup sugar
1 t baking powder... See More
1/4 t baking soda
1/2 t salt
8 T unsalted butter, frozen
1/2 cup sour cream
1 large egg!

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal)

3. In a small bowl, whisk sour cream and egg until smooth.

4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

* I add 1t vanilla and 1 cup chocolate chips ** or 1t almond extract with dried berries and raisons*

Easy Three Cheese Manicotti

2010-03-02T08:31:00.000-08:00

Easy Three Cheese Manacotti

Ingredients

12 manicotti
4 cups shredded mozzarella cheese, divided
1 (8 ounce) container chive & onion cream cheese
4 cups spaghetti sauce, to taste
1/2 cup parmesan cheese
*I added 1/2 pound of ground pork.

Directions
1 Cook shells according to the package directions.
2 Rinse well in cool water and dry.
3 While the pasta is cooking, mix together the cream cheese and 3 cups of Mozzeralla cheese.
4 Stuff shells with cream cheese mixture .I slit the manacotti and add filling with spoon then roll it back up seem down. Put a thin layer of sauce on the bottom of a 13 by 9 baking dish.
5 Place manicotti in dish and cover with remaining sauce.
6 Sprinkle 1 cup of Mozzarella over the top.
7 Cover with foil and bake for 30 minutes at 375.
8 Uncover, sprinkle with parmesan cheese, and bake for 15 minutes more.

Pronto Donuts

2010-02-24T19:06:00.001-08:00

Thanks for sharing Nikki. These look delicious...

This recipe only takes 30 minutes, so it's a winner in my book! The finished product is light and fluffy. Just don't make these too often because they are completely irresistable!

Ingredients:

5 teaspoons yeast

1 cup luke warm water

3 tablespoons sugar

1 egg, well beaten

1/2 teaspoon cinnamon

1/3 cup melted butter

1 teaspoon vanilla

1 teaspoon salt

2 1/2 cups flour (more if dough is sticky)

oil for frying

Maple Glaze:

2 tablespoons butter, softened

2 tablespoons maple syrup or maple extract

powdered sugar (enough to make it the consistency you prefer)

Mix yeast, water and sugar. Wait until bubbles form in mixture. Add egg, butter, cinnamon, vanilla, salt and flour. Mix to form dough. Knead dough for 1 minute. Roll out dough and cut donuts using donut cutter or large drinking glass. Allow to rise for 30 minutes on floured surface. Fry in oil until golden brown. Oil should be approximately 350°. Coat with maple glaze or any topping of your choice (chocolate, cinnamon sugar, etc.).

These would also be AWESOME if filled with cream, custard, or fruit filling.

Coffee Filters

2010-02-23T06:04:00.000-08:00

This is kitchen related, so I thought to share. Who would have thought?

Better than paper towels and a lot less expensive...

COFFEE FILTERS

Coffee filters .... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.

1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.
2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.
3. Protect China by separating your good dishes with a coffee filter between each dish.
4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.
5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.
6. Apply shoe polish. Ball up a lint-free coffee filter.
7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.
8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.
9. Hold tacos. Coffee filters make convenient wrappers for messy foods.
10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.
11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.
12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters..
13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease.
14. Keep in the bathroom. They make great "razor nick fixers."
15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics.
16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors.
17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.
18. Use a coffee filter to prevent spilling when you add fluids to your car.
19. Use them as a spoon rest while cooking and clean up small counter spills.
20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash.
21. Use them to wrap Christmas ornaments for storage.
22. Use them to remove fingernail polish when out of cotton balls.
23. Use them to sprout seeds. Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.
24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in phone book..
25. Use as a disposable "snack bowl" for popcorn, chips, etc.

OH YEAH THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS TOO.

Stuffed Red Peppers

2010-02-07T16:57:00.000-08:00

Thanks Jessica. Although my husband would never eat these I am sure they are amazing!

Ingredients
4 red bell peppers
1.5 lbs ground beef or turkey
1 onion
2 cloves of garlic
8 oz cream cheese
shredded Mozzarella

Preheat oven 350 degrees
Cut tops off of peppers and hollow out. Saute onions and garlic add ground meat and drain.
Add cream cheese to skillet and stir mixture into peppers. Then sprinkle with cheese cook for 40 minutes

Parmesan Crusted Pork Chops

2010-02-07T11:33:00.000-08:00

I have to say his is probably the best thing I have cooked in a while. It was sooo juicy!

You can cook in skillet or bake. I baked mine, I suggest you do the same!

Served with homemade mashed potato's and bread, I had a field green salad to go with it to till I realized the lettuce went bad (so quick darnet)

Ingredients
2 large eggs
1 cup dried Plain bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper *I just used Season All Pepper, and Garlic Powder
6 tablespoons olive oil
Lemon wedges, for serving (Your "garnish")

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper**. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

I double battered mine so use a bit more cheese and bread crumbs.
I baked these chops vs. cooking them on skillet, on 400 degrees for 30 minutes or until cooked thoroughly, and golden.
OR
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Potato Salmon Patties

2010-02-02T11:30:00.000-08:00

I doubled this recipe to freeze for later

Ingredients
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

Directions
1.In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
2.Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Easy Chicken Spaghetti

2010-01-29T16:04:00.000-08:00

1 pkg chicken breast
1 can cream of mushroom soup
8 oz. Velveeta Cheese
1 can Mild Rotel
8 oz Spaghetti

Boil your chicken, and shred.

Use broth from chicken to boil your pasta. Drain.

In the mean time, add Velveeta (cubed), cream of mushroom and rotel together over medium heat until melted.
*If you DO NOT like the consistency of tomato's, but still want the flavor of Rotel, use a food processor to puree them and add to the mixture. This is what I did to still give the dish a little spice. And the hubby didnt even know there was tomatos in it...suuweeettt

After that add all ingredients into a baking dish and back for 20 minutes on 375!

Blueberry Brownies

2010-01-25T19:04:00.000-08:00

Gross? I think not.

When I had too many blueberries left over from my sons brief interest in them, I decided to puree them and add them to a basic chewy brownie mix.

My husband did not want anything to do with them but, he finally tried one.

They were amazing, and the next morning the "gross brownies" he claimed them to be were missing.

Turns out they were so gross he brought them to work to eat :)

PS. Only use Pampered Chef Stoneware! Booooo to Prrex and glass bakeware!!!

Egg in a Basket

2010-01-24T11:03:00.001-08:00

1 piece of *wheat bread

enough butter to lightly spread on both sides of bread

1 egg

salt and pepper to taste

Spread butter on both sides of bread.

Use something to cut a shape out of the center of bread. Use medium heat on stove and place bread on pan, then egg in the middle. Cook enough so that you can flip without egg running too much, then cook both sides of the shape you cut out of the bread.

Serve with fruit. Yummm, egg in a basket!

Easy Pasta Fajoli Soup!

2010-01-18T14:39:00.000-08:00

In a hurry, and new something fast to feed a few?

Try this Easy Pasta Fajoli Soup by my mama...

1 lb ground beef cooked
3 cans Minestroni soup (Cambells)
1 can Rotel (Or Tomato Soup)
1 can Black Beans

Add ingredients together, heat and YOUR DONE!

asian style turkey burgers

2010-01-18T05:50:00.000-08:00

asian style turkey burgers

1 lb ground turkey
2 cloves garlic, minced

2 tspn chopped onion

1 tsp finely chopped green

1 tspn low sodium soy sauce

2 tspn peeled grated ginger root

4 whole grain hamburger buns

Combine turkey, garlic, onion, green pepper, soy sauce, ginger and salt and pepper to take in a large bowl. FDivide turkey mixture into 4 portions and shape into patties.

Grill 6 to 8 minutes per side or until done (365 degrees). Serve on buns.

Serves 4

Recipes of the Day: 30 Minute Almond Chicken & Cheest Rice & Corn Cassarole

2010-01-13T10:02:00.000-08:00

30 Minute Almond Chicken

What You Need!

8 boneless skinless chicken thighs (about 3/4 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1 cup chicken broth
2 cups fresh green beans, trimmed, halved
1 cup instant white rice, uncooked 1/4 cup
PLANTERS Sliced Almonds

Make It!
COOK chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.

ADD broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.

STIR rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

Kraft Kitchens Tips
Easy CleanupSince everything is made in 1 skillet, cleanup is a snap!

Cheesy Rice and Corn Cassarole

What You Need!
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro

Make It!
HEAT oven to 375°F.

MIX cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.

POUR into greased 1-1/2-qt. casserole; top with remaining shredded cheese.

BAKE 20 to 25 min. or until is casserole is heated through and cheese is melted.

Cabbage Rolls

2010-01-10T18:53:00.000-08:00

Ive got to try these when I get back home! Something different, which im always looking for. Ill let you know how they come out.

Cabbage Rolls

Ingredients:
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Directions
1.Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

2.In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

3.In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.

4.Cover, and cook on Low 8 to 9 hours.

Top 10 Skinny Recipe of 2010

2010-01-10T06:34:00.000-08:00

1. Pumpkin Pudding: Decadent, creamy pudding for less than 150 calories--and it helps you lose weight! Just combine a 6-ounce container of nonfat vanilla yogurt with ½ cup canned 100% pure pumpkin puree and a dash of cinnamon. The pumpkin bulks up the yogurt--already a protein-rich, nutrient-packed food--and adds a hefty dose of fiber. This winning combo of protein and fiber expands in your stomach, keeping you full long after you finish, so you're not looking for more munchies an hour later.

2. Vegetable Soup: Studies have shown that just by starting a meal with a fiber-rich bowl of broth-based veggie soup, you can reduce your total calorie intake by 20 percent. That's because this "veggie first course" helps to fill you up, so you wind up eating less at the main meal.

3. Cucumber Tomato Salad: Thanks to their high percentage of water (95%!), cucumbers are low-calorie, high volume, and top-notch for weight loss! Slice up one whole cucumber plus a medium tomato, then toss with light vinaigrette or unlimited vinegar (balsamic or red wine is delish) plus 1 teaspoon olive oil. The entire salad has only 125 calories!

4. Ginger Green Tea: Nursing a warm mug of tea is a calorie-free way to de-stress after a long day without falling prey to emotional eating. As an added bonus, research suggests that regularly drinking green tea may give you a slight calorie-burning advantage. Steep your tea with a thin slice of ginger root for an extra punch of flavor.

5. Fiery Chicken Salad: Adding a few dashes of fiery hot sauce to your food slows down your eating big time so you're less likely to eat past the point of fullness. For a simple lunch, whip up a chicken salad with diced chicken breast, 1 tablespoon reduced-fat mayo, hot sauce to taste, and any diced veggies on hand. Serve over a bed of lettuce (and have a glass of water handy!).

6. Shrimp Cocktail: At around 8 calories a piece, shrimp are a fabulous source of lean protein, which helps rev your metabolism and keeps you feeling full for hours. Next time you dine out, start your meal with a shrimp cocktail appetizer. When you're eating at home, dunk your shrimp in this could-not-be-easier cocktail sauce recipe: simply combine 1 tablespoon ketchup with 1 teaspoon bottled horseradish.

Skillet Spaghetti Pizza

2010-01-07T14:04:00.000-08:00

Skillet Spaghetti Pizza

Ingredients:
1 pound bulk Italian sausage
1 tablespoon minced garlic
1/2 pound uncooked thin spaghetti, broken into 2-inch lengths
1 jar (26 ounces) spaghetti sauce
1-1/2 cups water
1 cup (4 ounces) shredded mozzarella cheese

1/2 cup diced green bell pepper
1-1/3 cups French's® French Fried Onions

Im not a fan of spaghetti but the fact that this is 2 items your getting dirty (something to break up meat, and a skillet) to cook the entire meal... is awesome, and the crunch of the onions is yum!

**For this recipe I only used 1 jar of Rago Traditional, and it made it less tomato'y.

Prep Time: 10 minutes

Cook Time: 23 minutes
1. Cook sausage and garlic in large nonstick skillet over medium heat until browned, stirring frequently; drain.
2. Stir in uncooked spaghetti, spaghetti sauce and water. Bring to a boil; reduce heat to medium-low. Cover and simmer 15 minutes or until spaghetti is cooked, stirring occasionally.
3. Top spaghetti mixture with cheese, bell pepper and French Fried Onions; remove from heat. Cover and let stand 3 minutes until cheese is melted. Serve immediately.

Tip You may substitute link sausage; remove from casing before cooking.

Variation Substitute other pizza toppings such as mushrooms, eggplant, olives or pepperoni for green bell pepper.

Oreo Balls Reindeer Droppings

2010-01-02T20:42:00.000-08:00

I made these Christmas Eve dipped in GREEN microwavable melting chocolates (from Hobby Lobby in EVERY color possible, always on sale after each holiday) and topped with RED sprinkles.
You can do PINK and WHITE chocolate with cute sprinkles for your sweet Valentine instead of a box of lame chocolates! Smart eh?

Oreo Balls Recipe Ingredients
•8 ounces softened cream cheese or whipped cream cheese
•18 ounces package of Oreo cookies, crushed
•2 cups semi-sweet or milk chocolate chips
•1 tablespoon shortening
OR SUB the last 2 ingredients with a brick of almond bark or microwavable chocolate for dipping.

Oreo Balls Recipe Instructions
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.

Next, melt the chocolate chips and shortening with a double boiler or in the microwave.

Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.

Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.

Makes about 3 or 4 dozen Oreo Balls, depending on the size

The Oreo Balls Recipe Is Great Because...
If you haven't tried Oreo balls, you're missing out. Oreo balls are a decadent, rich, delicious dessert . Most people make Oreo balls as a special treat for the holidays, especially Christmas. The Oreo balls recipe is sometimes referred to as the unappetizing title 'Reindeer Droppings' around Christmas time. You can also make them at Easter, because they resemble Easter eggs!

If made correctly, the Oreo balls recipe will result in a slightly crunchy outer coating of either chocolate or white chocolate. The center is a gooey, delicious delight made up of crushed Oreo cookies and cream cheese.

There are several reasons why I like to make Oreo balls. First, of course, Oreo balls are sinfully delicious.

Second, they are rich enough that most people will eat only a few. So Oreo balls make great treats for parties or get togethers because they go a long way.

Third, the Oreo balls recipe is pretty inexpensive to make. Since this recipe makes about 3 or 4 dozen, it is a bargain.

The Oreo balls recipe consists of four simple ingredients. Most of us have at least some of the ingredients sitting in our kitchens already.

This is a no-bake dessert recipe! I love these types of recipes, especially during the holidays. It frees up precious space in my ovens. Even though I have two, I never seem to have enough room.

This is a make ahead dessert recipe! The Oreo balls recipe can be made ahead in a couple of ways. First, leave the Oreo cookies mixture in the refrigerator or freezer until you are ready to dip them in chocolate. Or go ahead and make them and then put them back in the refrigerator or freezer to eat whenever you like. The Oreo balls will keep in the freezer for about 3 or 4 months. Be sure to store Oreo balls chilled in an airtight container or sealed plastic bag.

The last reason that I keep the Oreo balls recipe in my recipe file is because Oreo balls are easy to make. And the Oreo balls recipe is very versatile. It can also be adapted to contain less fat and calories. See below for variations on this easy recipe.

Monkey Bread

2010-01-02T20:37:00.000-08:00

Monkey Bread from http://www.allrecipes.com/

Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
***OR LEAVE OUT THE PUDDING MIX AND USE MORE SUGAR --ABOUT 1.5 CUPS. ***
3/4 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans
1/2 cup butter or margarine, melted
3 (10 ounce) cans refrigerated biscuits
Directions

1.In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350 degrees F for 30-35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.

New Feature

2010-01-01T09:24:00.001-08:00

I finally figured out how to link the recipes to what type of food they are on the side bar. Hope its helpful. I still have many recipes to label, but working as fast as I can.

Philly Beef Stuffed Sandwich

2010-01-01T09:19:00.000-08:00

The purpose of this blog is to share recipes with others so that they are easily found when in need!
*And so i dont have to write it everytime someone ask ;)

Here is one I am trying today!

And my picture of the ring. Too bad I didnt have any leaf like random garnish to through in the picture. Oh well ...

Minus the green peppers due to my husbands long list of *I DONT LIKES*

Should still be good. You could even spice it up and add pepperoni's sausage some canadian bacon and such vs the roast beef!

Philly Beef Stuffed Sandwich
Posted by FootsieBear

1 cup green bell pepper, chopped
3/4 cup chopped onion
1 Tablespoon vegetable oil
2 garlic cloves, pressed
1 teaspoon dried oregano leaves, divided
2 packages ( 10 ounces each ) refrigerated Pizza Crust
8 ounces of thinly sliced deli roast beef
8 ounces of thinly sliced American Cheese
1 egg white
1 Tablespoon water

Preheat oven to 400° F.

Chop bell pepper and onion, set aside.

Put oil into skillet and heat, add pressed garlic, bell pepper and onion and 1/2 of the oregano leaves. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove pan from heat, unroll 1 pizza crust onto lightly floured surface, with the dough and pizza roller, roll out crusts to a 12 X 9 rectangle; cover with half of the cheese, beef and vegetable mixture to within 1/2 inch of edges of dough.

Starting at longest side of rectangle, roll up dough, jelly roll fashion. Press seam together to seal. Repeat with remaining crust and filling ingredients. Place rolls seam down on the 15" round baking stone. Join ends of rolls together to form one large ring. Press ends together to seal. In small bowl, combine egg white and water, brush onto dough using a pastry brush. Sprinkle the remaining 1/2 tsp. oregano on top of ring.

Bake 20 to 25 minutes or until Golden Brown. Let stand 10 minutes before cutting.

Cranberry Salsa

2009-12-29T18:51:00.000-08:00

Someone from the family made this at our Christmas Eve gathering, and it was quite amazing.
Perfect treat for the holidays serves with some tortilla chips!
Thanks for sharing Amy!

CRANBERRY SALSA

Prep: 10 minutes.

Yield: Makes 12 servings (serving size: 1/4 cup)

Ingredients
1 (12-ounce) package fresh cranberries, picked over and stems removed
2 finely diced large celery stalks
1 finely diced small white onion
1 jalapeño pepper, seeded and minced*
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher or sea salt
3/4 cup sugar
3 tablespoons fresh lime juice

Preparation
1. Process the cranberries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.

2. Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.

* For spicier salsa, include the seeds and ribs from the jalapeño. Or use a serrano chile, which has more heat.

Sausage Cheese Balls

2009-12-29T09:16:00.000-08:00

Im going to make these to freeze so that the kids and hubby acn take them out as they please to snack on. Better than that frozen junk you buyin boxes YUCK!

Might not be healthy but atleast its home made right?

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

How to make:

1. Heat oven to 350ºF. Lightly grease bottom of pan.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

And then there is my picture. Not as great as the professionals ...LOL

Do-Ahead Tip
Want to make these savory cheese balls ahead? Your options are many! You can:
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
Success
It's true. You don't need to cook the sausage before using it when making this recipe.

Southern Pulled Pork

2009-12-29T09:07:00.001-08:00

I love a pulled Pork Sandwich, but no clue how to make it. Im going to try this recipe and see if its as good as everyone elese reviews!
Ill be buying the BBQ sauce from our local BBQ joint to go with it!

http://allrecipes.com/Recipe/Southern-Pulled-Pork/Detail.aspx

Dana's Cheese Ball

2009-12-26T20:01:00.000-08:00

Its the best. You cant deny it.
Im trying to get creative on how I take pictures of my food.

What do you think about this picture? Cute bowl too huh

This is a cheese ball my mom has made time and time again at parties and get togethers.

Ingredients:

2-3 spoon fulls of Rajin Cajan Spicy Sweet Jalapeno Pickle Relish
(can be found at H-E-B's in east Texas or Central Markets)
I small pkg of chopped pecans
1 block cream cheese
1 cup Monterrey Colby Jack cheese OR cheddar blend

Directions:
Reserve enough pecans and cheese to roll the ball in.
Mix it all ingredients together, roll in cheese and pecans and serve with Tollhouse crackers.
So good.

Taco Cups

2009-12-26T19:51:00.000-08:00

I make this taco ring that everyone raves about (super easy--but whatever)
I just saw these cute taco cups. I mean I did say cute---people eat with their eyes so I do always try to make my food look appealing.

I thought to use the same mixture of the taco ring which is:

1 lb. ground beef cooked and crumbled, mixed with a few tables spoons of water and 1 pkg. taco seasoning and 1 cup Cheddar cheese or Mexican blend.

Then use a mini muffin pan to make the taco cups. Spray cooking spray into the mini pan.

Use a pizza slicer to slice a pkg of crescent rolls into 24 squares and place into the mini muffin pans. Place a tbsp of the mixture in each.

Bake at 350 degrees for 8-10 minutes or until golden.Taaddaaaa--- taco cup appetizers!

I'm defiantly making these this week and will let you know how they turned out!

However here is my inspiration. Perhaps I might try the mini muffins and the regular sized muffins?? For a party the mini would be great but for dinner- I think the reg pan would be awesome.

Serve with a bowl of salsa sour cream and lettece! Delicious!

Chicken, Cheese & Spinach Manicotti

2009-12-26T19:45:00.000-08:00

Ingredients:
1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil

Directions:

COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
TIP: PIPE mixture into manicotti with a small slit in the corner of a sandwich bag. Much easier than shoving the mix in with a spoon! What a mess

PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Roasted Red Potatos with Bacon & Cheese

2009-12-26T19:33:00.001-08:00

To spice this up, dont cut the potatos, but peel them around the middle. They look fancier that way!

What You Need!
1/2 cup KRAFT Ranch Dressing
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red bliss potatoes, quartered (about 6 cups)
1 Tbsp. chopped fresh parsley
Make It!
PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.

SPOON into lightly greased 13x9-inch baking dish; cover with foil.

BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

Easy Layered Chicken Bake Amandine

2009-12-26T18:46:00.000-08:00

Oldies but Favorites

Easy Layered Chicken Bake Amandine
I used to make this pre Pampered Chef and when I didnt really make anything but stuff out of KraftFood magazines and such.
I have made this a few times and its REALLY good considering its make with a box of stuffing~
I would sub the frozen green beans for fresh ones.
I do not use any frozen or cans veggies except corn (on occasion)

This is great when you are needed something easy and quick!

Amandine
1/2 tsp. poultry seasoning
1 can (10-3/4 oz.) condensed cream of chicken soup mixed with 1/2 cup milk
2 cups frozen green beans
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
1/4 cup toasted PLANTERS Sliced Almonds

Then follow our 3 simple steps:

PREHEAT oven to 400°F. Cut chicken into bite-size pieces; spread onto bottom of 13x9-inch baking dish. Sprinkle with seasoning. Spread add-ins over chicken. Add topping.

STIR 1-1/2 cups water into dry stuffing mix; spoon evenly over chicken.

BAKE 30 to 35 min. or until chicken is cooked through.

10$ MEALS??

2009-12-24T08:02:00.001-08:00

Cant wait to start watching this or following her
so I can get some good cheap meal ideas. Im on a NO FAST FOOD challange. For as long as possible not only will I lose weight but I will save money. Its so darn expensive to eat out these days. Its just insane that 2 adult meals and 2 kids meals cost up to 20 bucks plus! I could make a ton of food with that kind of money!!!
I dont understand how some poeple only eat out and dont cook. Wowers. Im all over left overs lately they are NOT going to waste.
A great left over meal is the Chicken Bistro Twist! Were just about done eating ours from the other night, and left overs are even better than the first night! Man you can just freeze it in indivudual slices and bake/microwave it. Its like an american calzone! So delicious! And it makes a ton.
Hope that this is a good show!
http://www.foodnetwork.com/ten-dollar-dinners-with-melissa-darabian/index.html

Cupcakes and Fudge

2009-12-24T06:22:00.001-08:00

Well sorry Santa this year is gonna be a fudge and cupcake kinda year. No cookies for you, LOL.

Im a fan of getting recipes off the back of cans. I used the recipe onthe back of the condensed milk can. However that meant that I couldnt by the cheaper no name brand cause I wouldnt get the recipe. Bummer. I added walnuts and the fudge was awesome.

I never realized how to make the cupcakes frosting look good. So I never made them much before. Now using a plastic bag and piping them onto the cupcake, ill never do the old fashion way of frosting them with a knife or spatula

Cranberry Turkey Wreath.

2009-12-22T17:18:00.000-08:00

This looks amazing however, my wonderful husband does not like cranberries. Boy is he missing out. This looks devine.
Thanks Donna for posting this

Cranberry Turkey Wreath.

2 pkg refrigerated crescent rolls
1/2 cup mayonnaise
2 Tbsp grey poupon
1/2 tsp coarsely ground pepper
2 cups cooked turkey (or chicken), chopped
1/2 cup celery, sliced
3 Tbsp fresh parsley, snipped
1/2 cup dried cranberries
1 1/4 cup Swiss cheese, shredded (divided)
1/2 cup walnuts, chopped
1 egg white

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Mix turkey, mayonnaise, mustard, celery, parsley, cheese walnuts and black pepper into a bowl. Scoop filling over seams of dough, forming a circle.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown.

*This is a recipe for leftover turkey after the holidays. During the year you can make it using chicken. This recipe is delicious before and after it’s cooked so you can stir it up and serve it on toast as well. I personally think the filling tastes better before it’s baked.

tree brownies

2009-12-22T16:09:00.000-08:00

So I made them and they were prety darn cute!

Pizza Party (old)

2009-12-05T13:11:00.000-08:00

WHILE YOU WERE SLEEPING, Me and your brothers had a pizza making party.... while you were snoozin'

roll the dough

mix the dough

Gotta have some seasoning yummm

Some Cheese

Add pepperonis

bake the pizza only on stoneware! the only way

bake bake bake

let it cool off on a rack

dig in

who needs to cut their pizza. not REESE

silverware is overrated

Seriously Sweets

2009-12-03T19:16:00.000-08:00

Really, why did my friend have to show me these and now I have to make them!
Good thing im not one to eat all the sweets I make, I usually just give them all away and dont even get to try it!

http://www.bettycrocker.com/recipes.aspx/holiday-tree-brownies/058237a7-ae5c-435e-b9cc-b01af1d412e7

Cranberry and Spinach Salad

2009-11-20T13:01:00.000-08:00

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

Red Velvet Cookies with Cream Cheese icing.

2009-11-20T12:59:00.001-08:00

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!
--------------------------------------------------------------------------------

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!

More EASY Holiday Baking Treats!

2009-11-15T18:04:00.000-08:00

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

Turkey Cookies!

2009-11-15T17:55:00.000-08:00

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.

Big Thanks to feedback & Responses lately

2009-11-11T11:51:00.000-08:00

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?!?!

2009-11-11T10:32:00.001-08:00

A-MAZ-ING

Not only was this

meatloaf great buttttt I found this site while playing around searching for new recipes to try

http://www.supercook.com/

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

Banana Supreme Pie

2009-11-10T13:09:00.000-08:00

I made it agian, finally

Click picture for recipe

Turkey Meatloaf w/ feta cheese and Sauted Garlic Green Beans

2009-11-10T08:21:00.000-08:00

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.

Just a thought

2009-11-09T19:49:00.000-08:00

My recipes are real food for real people with little time, and a little budget. Hope you enjoy!

Click these for the recipes!

Decadent Triple Layer Mud Pie

2009-11-08T21:09:00.001-08:00

Decadent Triple Layer Mud Pie
1 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

2009-11-08T20:23:00.001-08:00

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

2009-11-08T19:58:00.000-08:00

Corn and *Shrimp Chowder

My 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.

Holiday Recipes

2009-11-07T19:56:00.001-08:00

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

2009-11-07T15:25:00.000-08:00

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

2009-11-07T11:00:00.000-08:00

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!

Crabby Patties AKA Crab Meat Rangoon

2009-10-29T11:44:00.000-07:00

Oh yumm, another delightful treat ...
So easy--- and this deep fryer, is splatter free and has a vent so our house doesn't stink up!
I just made about 25 but I used:

1 pkg won ton wrappers (Found in the produce area at Walmart, cold)
1 block cream cheese room
few tables spoons water & flour
temperature
1/2 pkg artificial crab meat, chopped
6 green onions chopped
2 cloves garlic

I mixed up all these ingredients, and added a tablespoon of mixture to each won ton wrapper. Folded in half then pulled ends together. You can see them in the picture better. I also made them with the 4 points... hard to explain but you can close it however you want. I used 2 tbsp flour and a few of water to make a paste to seal the edges. Just make sure the paste is milky and not too thick. Deep fry them until golden. They are DELICIOUS!

Banana Cream Supreme

2009-10-28T10:46:00.000-07:00

Making this for my dad Sunday -- it is deliciousioso!! <---made up word, haha.

I cant believe its been so long since ive made it!!!

Banana Cream Supreme

1 1/4 cups chopped graham cracker squares 1/4 cup butter, melted

3 tablespoons sugar

1 cup sour cream

1/2 cup cold milk

1 package (3.4 ounces) vanilla instant pudding and pie filling 1 container

(12 ounces) frozen whipped topping, thawed

3 medium bananas, sliced

2 tablespoons pecans, grated

Chop graham crackers; place in a bowl.

Add butter and sugar; mix well. Press crumb mixture onto flat bottom of springform pan. In a classic batter bowl, whisk sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended.
Spread half of filling over crust. Slice bananas; arrange over filling. Spread remaining filling over bananas. Grate pecans over top. Garnish as desired with fresh fruit/mint leaves.

Chicken Green Chili Straw

2009-10-28T08:55:00.000-07:00

These look pretty easy, might have to try these this week!
Ingredients
Cooking spray
1 1/2 cups cooked chicken thigh meat, chopped
1/2 cup sour cream
1/3 cup shredded Mexican cheese blend (recommended: Kraft or Sargento)
1 (4-ounce) can diced green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground cumin
1 package egg roll wrappers
1 cup honey
3 tablespoons chopped pickled jalapenos
1 tablespoon cider vinegar
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine.
Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place "straws" on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.
Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.

How to make Pot Stickers- Chinese dumplings

2009-10-17T06:33:00.000-07:00

Okay im posting this on my main blog as well b/c they were seriously amazing!

A must try!

HUGE thanks to YOKO for teaching me how to make these

POT STICKERS <--- CLICK for recipe!!!

http://mycandyboys.blogspot.com/2009/10/how-to-cook-pot-stickers.html

wow omlets??

2009-10-13T11:49:00.001-07:00

ZIPLOC OMELET (This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes [we did 15 minutes].
You can usually cook 6-8 omelets in a large pot.

For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece...

Mexican Chicken Cassrole with Green Chili corn bread

2009-10-08T08:10:00.000-07:00

New found respect for Paula Dean

Ingredients
vegtable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Directions
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

SERVED WITH :

Ingredients
Vegtable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

Creamy One Pot Pasta

2009-10-06T19:48:00.000-07:00

Ingredients
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled 4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese
snipped fresh basil (optional)

How to fix it
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Thinly slice garlic using Color Coated Paring Knife.
Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth.
Return to burner; increase heat to high.
Cover and bring to a boil.
Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl.
Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.
Drain sun-dried tomatoes; pat dry with a paper towel.
Slice tomatoes into thin strips.
Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes.
Add vegetables, cream cheese, salt and black pepper to Stockpot.
Stir until cream cheese is melted and fully incorporated.
Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are

If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Vanishing Oatmeal Chocolate Chip Cookies

2009-10-06T12:27:00.001-07:00

Recipe on lid of the oatmeal canister thingy.
But since I'm a terrible cookie maker, I made BARS instead... I rock.

I *dont* use metal sheet pans but since my large bar pan broke, and is in the mail right now, I had to settle for Pampered Chefs new cookie sheets. It turned out okay .

..decent.... they have been eaten with no complaints so far. imagine how tastey they would have been with stoneware...way better

pizza partyyy in the toppings house

2009-10-06T10:58:00.000-07:00

WHILE YOU WERE SLEEPING, Me and your brothers had a pizza making party.... while you were snoozin'

roll the dough

mix the dough

Gotta have some seasoning yummm

Some Cheese

Add pepperonis

bake the pizza only on stoneware! the only way

bake bake bake

let it cool off on a rack

dig in

who needs to cut their pizza. not REESE

silverware is overrated

Tuna and Pasta Chedder Melt

2009-10-05T12:41:00.000-07:00

INGREDIENTS
1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
1 (10.75 ounce) can water
3 cups uncooked corkscrew-shaped pasta
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup

1 cup milk
1 (6 ounce) can tuna, drained and flaked
1 cup shredded Cheddar cheese
2 tablespoons Italian-seasoned dry bread crumbs
2 teaspoons butter or margarine, melted

DIRECTIONS
Heat broth and water to a boil in skillet. Add pasta and cook until just tender, stirring often. Do not drain.
Stir in soup, milk and tuna. Top with cheese. Mix bread crumbs with butter. Sprinkle on top. Heat through.

Tortilla and Black Bean Pie

2009-10-05T12:33:00.000-07:00

Tortilla and Black Bean Bake

Seriously Delicious Made this a few years back WITH the beer--a must.

I lost this recipe and I Have about 50 cook books and I finally came across it!

Using it this week! Yumm..

Ingredients
4 (10-inch) flour tortillas
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 cloves garlic, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese

Directions
AS ALWAYS I USE MORE CHEESE THAN CALLED FOR
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions.

To serve, slice into wedges.

A version of White Chili

2009-10-05T12:17:00.000-07:00

For you Teresa

White Chili

INGREDIENTS
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed ---I boil then shread
1 onion, chopped
2 cans chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can Northern White Beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese

DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender

. ***I boil then shread mine**

Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

Vegetable & Stuffing Bake

2009-10-05T09:31:00.000-07:00

MMM came across this one while searching Halloween stuff. Easy quick side dish!

Vegetable & Stuffing Bake

What You Need:

3/4 cup MIRACLE WHIP Dressing * eeeew MAYONNAISE ALL THE WAY** hehe
1/2 cup milk
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 cup KRAFT Shredded Cheddar Cheese

Make It!

HEAT oven to 350ºF.
MIX dressing and milk in large bowl until blended. Add remaining ingredients; mix lightly.
SPOON into 8-inch square baking dish.
BAKE 20 to 25 min. or until heated through.

Make Ahead

Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, uncover and bake at 350°F for 25 to 30 min. or until heated through.

Halloween time... ideas!!!

2009-10-05T09:22:00.000-07:00

Ghostly Goblin Grins

Skull Cakes Eyeball Cupcakes

Spider Cupcakes

Graveyard Pizza

Shrimp Avacado Pasta Salad

2009-09-26T06:25:00.000-07:00

Ohh this looks like an awesome summer recipe to bring to a party! Or now before it gets to cold-- for those down South hehe!

Shrimp Avacado Pasta Salad
from the cookbook of www.AllRecipes.com

INGREDIENTS:
1 (16 ounce) package uncooked penne pasta
1/4 pound bacon
1 pound cooked shrimp, peeled and deveined
2 avocados - peeled, pitted and diced
1 cup shredded Cheddar cheese
1 cup mayonnaise
1/4 cup lemon juice
2 tomatoes, diced
1 teaspoon crushed red pepper
4 cups shredded lettuce

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.
Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.

Buffalo Chicken Dip

2009-09-24T09:30:00.000-07:00

Compliments of Teresa's Kitchen

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
* I think I'm going to opt to use boiled chicken that i shred myself*
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Mix N Chop

2009-09-23T16:37:00.000-07:00

Rocks my world. I will never use bamboo to chop up my ground meat again!!!

This cool little mix n chop gadget works so well to make all your meat perfectly crumbled, instead of huge chunks, here and there!

Also the stoneware that I *heart* is on sale for 20% plus the additional 10% off for past host discount. Email me at daniellentopping@yahoo.com for the host code.

Thats 30% off !!!!

Beef Tamale Bake

2009-09-23T16:10:00.000-07:00

Whats for dinner?

Pampered Chef Beef Tamale Bake Recipe

In less than an hour, you can serve your family the same great flavors found in traditional tamales. If you use only 1/2 lb of meat, you cut the calories to 270 and it is just as good.

Prep time: 15 Min

Cook time: 10 Min

Bake time: 20-23

Ingredients :

1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup water, hot
2 egg whites
3 tbsp margarine

OR SUBSTITUE ALL ABOVE WITH:

2 box of Jiffy Cornbread mix

2 eggs

2/3 cup milk

--------------------------------------
1 lb lean ground beef
16 ounces salsa, thick and chunky
15 1/2 ounces red beans, drained and rinsed
1 garlic clove, pressed
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 cup shredded Cheddar cheeseDirections

Preheat oven to 400F. Spray Deep Dish Baker with nonsstick cooking spray. In Small Batter Bowl, combine cornmeal, flour, baking powder, and salt. Using Stainless Steel Whick, whisk water, egg whites and vegetable oil spread into cornmeal llmixture; stir until smooth. Pour batter into baker.

*****I used 2 boxes of Juffy Cornbread mix, you know the cheap like 40 cent a box kind with 2 eggs, a 2/3 cup of milk to replace the cornmeal batter above*******

Place ground beef in Large Skillet. Cook over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain, if necessary.
Add salsa, beans, garlic pressed with Garlic Press, chili powder and cumin to beef; mix well. Bring to a boil over medium heat. Spoon beef mixture evenly over batter to within 1/2 inch of edge of baker. Bake 20-23 minutes or until crust is set. Remove from oven, sprinkle with cheese. Let stand 5 minutes. Cut into 8 wedges.

Weight Watcher Pumpkin Waffles

2009-09-22T18:24:00.000-07:00

Duuuh, I don't even have a waffle press how did I expect to make these when I asked her for the recipe. Let me know how they are until I can invest in a waffle maker!

Special shout out to Kristen A. for sending me this recipe!

Weight Watcher Pumpkin Waffles

POINTS® Value: 4

Servings: 5

Preparation Time: 12 min

Cooking Time: 20 min

Level of Difficulty: Easy

These thin, crispy waffles have a wonderful pumpkin-spice flavor.
Ingredients
1 cup(s) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp table salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg

1 large egg(s), lightly beaten
1/4 cup(s) dark brown sugar, packed
1 Tbsp vegetable oil
1/2 cup(s) canned pumpkin
1 1/4 cup(s) buttermilk
1 spray(s) cooking spray

Instructions:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder and next four ingredients in a large bowl; stir well with a whisk.
Combine egg, brown sugar, oil, pumpkin and buttermilk in a bowl; stir with a whisk until blended. Add pumpkin mixture to flour mixture and stir until well combined.
Coat a waffle iron with cooking spray; preheat. Spoon about 1⁄4 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Cook 5 to 7 minutes or until steaming stops; repeat with remaining batter.

Yield: 5 servings (serving size: 2 waffles).