See Jane in the kitchen

30 minute rolls

2012-01-06T13:31:00.000-08:00

Let me start by saying that I am not good at making bread, I dream of making the most delicious dinner rolls. These were easy and absolutely delicious, even for me, a bread making rookie. I couldn't believe they only took 30 minutes and tasted as good as they did. I was pretty proud of my self for making yummy dinner rolls, it rarely, if ever happens.

30-Minute Roll (1 dozen)

(printable version here)

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 egg3 ½ cups flourCombine water, oil, yeast, and sugar, let rest for 15 minutes. Add salt and eggs then gradually add flour. Shape into rolls and let sit for 10 minutes. Bake 10 minutes @400 degrees ‘till golden brown.

Source: Real Mom Kitchen, via Pinterest

Peanut Butter Cookie Bars

2012-01-06T12:51:00.000-08:00

We had the most delicious peanut butter cookie bar at my nieces wedding luncheon, I was determined to get the recipe. This recipe was shared on a great blog just a few months after the wedding, it looked similar and I knew it would be good because the recipes on T.D.F are always good. It starts out as a good peanut butter cookie oatmeal bar then you add chocolate and peanut butter frosting. The combination of all three layers is heaven! It makes a ton, a whole cookie sheet so make them for a crowd or you will be tempted to eat way too many. Enjoy!

Peanut Butter Cookie Bars

(printable version here)

1 c sugar
1 c brown sugar
1 c butter, softened
2 eggs
1 tsp vanilla
1 c creamy peanut butter
2 tsp baking soda
1 tsp salt
2 c flour
2 c quick oats
1 1/2 c semi-sweet chocolate chips

Frosting:
1/3 c butter, softened
1/3 c peanut butter
1 tsp vanilla
2 1/2 c powdered sugar
dash of salt
milk for desired consistency

Preheat oven to 325 degrees. Combine butter and sugars until fluffy. Add peanut butter, vanilla and eggs, mix well. Add dry ingredients to wet until combined. Spread into a greased cookie sheet. Cook for 15 minutes. When the cookie layer comes out of the oven, sprinkle chocolate chips evenly all over the cookie layer. Let chocolate chips sit until they turn shinny. Spread them evenly over the cookie layer until covered. Let cool completely. Mix frosting ingredients until desired consistency reached. Spread a thin layer of the buttercream over the chocolate layer.

Source: T.D.F Recipes ( a great blog!!)

Fruity Dessert Salad

2011-11-06T21:17:00.000-08:00

This is such a great fruit salad, it takes minutes to prepare and is so delicious. We ate it today with our dinner and everyone loved it. It makes a ton and I thought for sure I would be left with half of it but all but one or two servings were left. I found it on Gourmified.

Fruity Dessert Salad

2 small packages of cheesecake pudding
1 large container of low fat strawberry yogurt
1 large container of light cool whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Pour yogurt into a large bowl and mix in pudding, it will be lumpy. Fold in the Cool Whip, the lumps will go away then add all of the fruit and stir to combine. Refrigerate.

Introducing Bake My Day Girls!

2011-09-09T15:29:00.000-07:00

My mom, friend and neighbor Lisa and I have started a neighborhood bakery! Please come visit us for a pre-opening sale tomorrow afternoon in our neighborhood. Here are the details from our website

Introducing

Neighborhood Bakery!

We are so excited to invite you to our pre-opening bake sale.

This Saturday, September 10

2:00- 4:00 PM

We will be featuring many of our favorites and the most popular among our many friends and family members. Unique cookies, muffins and other treats.

Don't turn on your oven, don't make a mess of your kitchen, don't be stuck with four dozen of the same cookie. Let us provide you with delicious treats made from high quality ingredients.

Can't make it? Reserve yours today!
Email us atbakemydaygirls@hotmail.com

We do special orders.

Some of this weeks treats include our famous Lemon Drop Cookies (sure to sell out!), Peanut Butter and Chocolate cookies, banana muffins, chocolate chip cookies, snickerdoodles, pumpkin cookies, oatmeal cream pies, soft frosted sugar cookies, cookies 'n cream cookies, smores cookies and more! Free samples!!!Let us make your day!

visit us at
Bakemydaygirls.com

Red, White, and Blue Cookies

2011-06-30T09:19:00.000-07:00

I made these for a pot luck at my husband's work in November and he is asked by several people to bring them whenever they have a pot luck. I worked at a hotel in college and we served cookies, one of them was a cranberry, blueberry and white chocolate cookie and they were my absolute favorite. This is my attempt to re-create those cookies. I must admit, these are pretty darn yummy! Perfect for 4th of July or for a pot luck in November.

Red, White and Blue Cookies

(printable version here)

1 stick butter, soft
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 Tablespoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 tsp salt
1 cup white chocolate chips
1 cup dried cranberries
1 cup dried blueberries

Combine butter and sugars and mix for about 5 minutes, until light and fluffy. Add egg and vanilla. In a separate bowl, combine flour, baking soda and salt. Add dry ingredients to the wet ingredients until just combined. Stir in white chocolate, cranberries and blueberries.

If time permits, allow cookie dough to sit covered in the fridge for a few hours. Scoop onto parchment lined or greased cookie sheet and sprinkle very, very lightly with kosher salt.

Bake at 375 degrees for 8 to 10 minutes, until edges are lightly browned.

Crunchy Broccoli Salad

2011-06-28T08:50:00.000-07:00

I made this salad for Father's day and everyone absolutely loved it! I can't wait to make it again.

Crunchy Broccoli Salad

1 head romaine, chopped
1 bunch green onions, sliced
1 large head broccoli, cut into small pieces
1 pound bacon, cooked and cut into small pieces
2 (3 ounce) packages Ramen noodles, crushed. Discard seasoning packet
4 Tablespoons butter, melted
1 cup pecans chopped or sliced almonds

Mix butter, nuts and crushed noodles. Spread on a cookie sheet and back at 350 degrees until lightly browned, stirring occasionally. About 10 minutes. Set aside to cool completely.

Add broccoli, onions, lettuce, bacon and noodle/nut mixture in a large bowl. Toss with dressing right before serving.

Dressing:

1 cup vegetable oil
1/2 cup red vine vinegar
1 cup sugar
1 1/2 Tablespoons soy sauce
salt and pepper to taste

Mexican Rice Bowls

2011-05-10T08:09:00.000-07:00

I made these for dinner last night and they were a big hit with everyone. We are eating healthier at our house and this was not only healthy, but so delicious that I plan on making it regularly. It will be great for the summer because it requires no oven and you can make it in about 20 minutes AND it is meatless and inexpensive, yea! I hope to share many healthy and delicious recipes in the coming months with the calories calculated for you. O course, I will mix it up with the occasional splurge, we can't completely deprive ourselves, right?

Mexican Rice Bowls

Click here for printable version

Cilantro lime rice (click here for recipe)
2 cans black beans
1 small bag frozen corn or 4 cobs of corn cooked and kernals removed
4 roma tomatoes, diced
1 avacado, diced
salsa (I make this recipe once a week, it is THE best!)
cilantro

Layer all ingredients, starting with rice then corn and beans, tomatoes, salsa then avacado. Top with cilantro.

Calories: 260
Fat: 5 grams
Protein: 8 grams

Cilantro Lime Rice

2011-05-10T08:08:00.000-07:00

I have made this rice several times and I see the recipe for it all over the place and I am sure many of you already have it. It is so good and perfect for the next recipe I am posting.

1 cup long grain rice
1 can chicken broth
zest of 1/2 lime
2 garlic cloves
2 tsp. sugar
2 Tbs. lime juice
3 Tbs. chopped cilantro

Combine rice, chicken broth, lime zest and garlic in a medium saucepan. Bring to a boil, reduce to a simmer and cover for 20 minutes. Fluff with fork and in a small bowl combine sugar, lime juice and cilantro then toss with the rice. Serve.

Hot Fudge Sauce

2011-05-09T21:25:00.000-07:00

I had never made homemade hot fudge when I tried this. It is so rich and delicious, it was dificult for me to stay out of it. No matter how hard I tried, it seemed to be staring at me everytime I opened the fridge. It is worth the effort to make this over store bought hot fudge.

Hot Fudge

From Mel's Kitchen Cafe

1/2 cup sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces (about 2/3 cup) semisweet chocolate, coarsely chopped and divided
1/4 cup butter, softened
1 Tablespoon. vanilla extract

Mix sugar, cocoa and salt in a heavy saucepan. Whisk in the water and bring to a simmer over medium-high heat, stirring constantly. Remove from the heat and whisk in the cream, corn syrup, vinegar and about 1/3 cup of the chocolate.

Return to medium-high heat and boil for 5-7 minutes, whisking until it is thick and sticky and the bubbles are small. . Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks.

Source: Mel's kitchen cafe

Pie Filling Fruit Salad

2011-04-22T06:46:00.000-07:00

This is the easiest fruit salad to put together yet it is so rich and sweet and yummy! To be honest, it is more of a dessert than a salad but I say serve it up as a fruit salad and have something even sweeter and richer for dessert, but that is just my humble, dessert loving opinion. If you need a last minute side dish for your Easter meal, this would be a good one.

Pie Filling Fruit Salad

1 can cherry pie filling
1 can crushed pineapple
1 large container Cool Whip Light
1 can fat free sweetened condensed milk
4 large bananas
2 to 3 cups mini marshmallows

Combine Cool Whip and sweetened condensed milk, add pie filling, crushed pineapple and marshmallows. Stir until combined. Chill until serving. Slice bananas and combine just before serving.

You can also add fruit cocktail and/or mandarin oranges if you like them. Adapt it to your taste.

Sour Cream Noodle Bake

2011-04-15T15:56:00.000-07:00

The Pioneer Woman posted this recipe recently. I wanted to try it because it looked really fast and easy. It was also quite delicious, comfort food at its best. I changed the original recipe just a bit for our taste. I think I had this all assembled in about 15 minutes, it is great for those busy weeknights when you want something fast to throw together yet everyone loves. Even tastier for leftovers. This recipe fed my family of 6 with leftovers for a couple of us the next day.

Sour Cream Noodle Bake

1 package egg noodles

1 pound ground beef

1/2 teaspoon salt

fresh ground pepper

2 garlic cloves

2 small cans tomato sauce (not spaghetti sauce, just plain ol' tomato sauce)

1/2 cup sour cream

1 1/4 cup cottage cheese

1/2 cup green onions, sliced

1 small bag frozen corn

1 cup shredded cheese ( I used cheddar)

Brown ground beef in skillet with garlic cloves. Drain fat and add tomato sauce, salt and pepper and allow to simmer while you prepare the rest. Cook egg noodles al dente. Drain pasta and toss with the cottage cheese, sour cream, fresh ground pepper and green onions.

Add half the noodle mixture to a baking dish, top with half the ground beef, top with cheese then frozen corn. Finish with the remainder of the noodles, ground beef and top with more cheese.

Bake at 350 for about 20 minutes until cheese is melted.

Adapted from The Pioneer Woman

Cookies 'n Creme Cookies

2011-04-14T18:25:00.000-07:00

I was eyeing a box of cookies 'n creme pudding in my pantry and these cookies came to me. If you like the ice cream flavor I am certain you will love these. They are soft, sweet and chalk full of white chocolate and Oreo cookies! I thought it would be silly to make cookies with cookies in them. Silly or not, they are so good! I had a ton of neighborhood friends at our house yesterday and thought if I made a batch they could eat them all for me but then when I tasted them I was disappointed that I gave them all away. What did I do? Made them again today! Unfortunately, there were no friends over today and I ate way more than my fair share of them. Totally worth the calories, my friends.

Cookies 'n Creme cookies

2 1/4 cups flour

1 teaspoon baking soda

1 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 (4.2 ounce) package Cookies 'n Creme pudding mix

2 eggs

1 teaspoon vanilla extract

2 cups white chocolate chips

15 Oreo cookies, very coarsly chopped

Directions: Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture. Stir in the chocolate chips and Oreo cookies. Drop cookies by rounded spoonfuls onto greased cookie sheet. Bake for 10 minutes in preheated oven until cookies tops barely have a touch of brown. Makes 3 dozen cookies.

Tell me you don't want to eat a big spoonful of this cookie dough:

2011-03-25T11:27:00.000-07:00

My sister in law, Dawn is starting up cake classes! She is a culinary school graduate and pastry chef extrordinaire. I am SO excited, I am taking them all. I can't wait to learn how to make a cake that not only looks good, but tastes divine. I wonder if she is offering them so I will stop asking her to make my kids cakes, just kidding - she is way too nice and generous. I have been so lucky to have her near by, she has spoiled us on many occasions with cakes for my kids birthday parites. I am taking the Tuesday class so if you like the Utah, come join me! Here are just a few of her cakes and all the details, in her words:

I am starting to teach cake classes out of my home in West Jordan. I am starting with a "beginner" class, and will add more advanced classes shortly, such as a rolled fondant class. The advanced classes will require that you take the beginner courses first. These are hands on classes!

The beginner class will be a 2 part class. The first class will teach you about professional cake pans and basics of baking a cake. You will then learn how to make chocolate mousse and learn how to layer and fill a cake. Then we will talk about cupcakes and you will learn how to fill cupcakes with chocolate mousse, and learn how to make American buttercream. You will get to fill with mousse and decorate 6 cupcakes to take home that night.

In the second class I will bring out the cake that you layered in the first class, and I will teach you how to make Italian buttercream. You will then learn how to frost a cake using a decorating turntable. You will learn some easy, fun, basic decorating ideas. You will get to take home your finished cake that night.

The beginner class (both parts) cost: $50

My first session will be Tuesday April 5th (part 1), and Tuesday April 12th (part 2). Both of these start at 7 p.m.
I also have a Saturday session on April 23rd (part 1), and April 30th (part 2). Both of these start at 9 a.m.

Class is available for ages 16 and up, and no children or babies please.

I only have 5 spots available for each session. You would need to be able to attend both consecutive classes. I will have all the supplies you need for the class - just bring an apron!

Feel free to call or email me with any questions, and please forward information on to anyone you know that would be interested. If you would like a special session and have a group of 5 people that can do that specific session, I am more than happy to accomodate your requested date, and make it a private session.

Please leave me a comment with your email address if you're interested and I will contact you.

If I have enough interest for classes in Phoenix, I would consider going down there :)

Spinach Lasagna Rolls, healthy version

2011-03-14T08:00:00.000-07:00

I made this for dinner last week and it was wonderful! A friend recommended it and I am so glad she did. It is a healthy, low fat, meatless meal and was so easy to put together. I will make this regularly. All of my kids loved it. It comes from skinnytaste.com. They have 6 Weight Watchers points ( on the new point scale) for those of you point counters.

Spinach Lasagna Rolls

10 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
1 jar spaghetti sauce

9 tbsp part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Chicken Fried Rice

2011-03-07T09:06:00.000-08:00

My mom made this for us a couple of weeks ago and it was so wonderful! I am craving it right now and everytime I am reminded of it. It is the most requested recipe on local morning program, GOOD THINGS UTAH. Thanks mom for sharing this awesome dinner with us!

Nicea's Favorite Fried Rice

1-2 Chicken breasts or 10 Chicken Tenders
3 Scrambled eggs
2 Carrots (finely grated)
½ White onion (finely chopped)
¾ cup Frozen peas
½ cup Butter
1-2 Garlic cloves (crushed)
or 1 tsp. garlic Powder
2 cups White rice (not instant)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking
In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and sauté until clear
Add frozen peas and cook until soft.
In a separate pan cook rice then add to the mixture
In another pan, scramble three eggs, chop finely and add to mixture
Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture
Mix all together well, add soy sauce to taste and Enjoy.

Mongolian Beef

2011-03-04T10:29:00.000-08:00

This recipe comes from my friend Petra, she got it from food.com. She posted it on her blog as a copycat recipe of P.F. Chang's Mongolian Beef. I knew it would be yummy since it came from Petra. The sauce is a dream come true. I ate some of the beef then loaded my plate with stir fry veggies and rice and poured the extra sauce over it. (I made extra sauce just for that reason)

Mongolian Beef

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Enjoy! :)

Cinnamon Syrup

2011-03-02T19:35:00.000-08:00

I am a day late in posting this since yesterday was national pancake day. I made this syrup after eating at a bakery, Kneaders. They serve french toast with a cinnamon syrup and it is the best breakfast I have ever had in my life. We go there on special occasions now and I look forward to each and every one. They sell the syrup at the bakery so I looked at the ingredient list. These are the same ingredients and I think the results are very similar to Keanders syrup. This syrup will turn your pancakes or waffles into something extra yummy and cinnamon roll-ish.

Cinnamon Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.

Chicken Chow Mein

2011-02-16T13:29:00.000-08:00

We had this a couple of weeks ago for dinner and it was great. The whole family loved it and it was also good as leftovers the next day. I got it from T.D.F. Recipes to die for and everything I have tried from her has been great.

Chicken Vegetable Chow Mein

1 pkg spaghetti (or udon noodles if you want to get fancy)
2 boneless skinless chicken breasts, cut into really thin strips
2 tbs cornstarch
2 tbs oil
1 small onion, cut in half, then sliced (half moon shaped)
3 garlic cloves, sliced
3/4 head napa cabbage, thinly shredded
1 1/2 c frozen Chinese snow peas (or any vegetable you want)
1 carrot, peeled, and sliced into matchstick size
2 1/2 tbs soy sauce
2 1/2 tbs rice wine vinegar
1 tsp sesame oil
salt and pepper

Cook spaghetti according to package directions, making sure to add plenty of salt to the boiling water to flavor the noodles. While noodles are cooking season chicken with salt and pepper, and toss with cornstarch. Heat 2 tbs oil in wok or large skillet on high. Cook chicken until brown and crispy, (this takes about 10 minutes). Remove chicken onto a plate with slotted spoon. Add onion, carrot and garlic and stir fry for 3-4 minutes, then add cabbage, stir fry for 3 minutes or until tender. Add chicken, frozen vegetables, cooked, drained noodles, sesame oil, rice wine vinegar, and soy sauce. Toss until noodles and vegetables are warmed through, about 3 minutes. Serve!

Souce: T.D.F. Recipes to die for

Sugar Cookie Truffles and more

2011-02-10T13:56:00.000-08:00

Here are some ideas for Valentine truffles, they may seem totally unnecessary and even ridiculous. Well, they are AND they taste that way - unnecessarily and ridiculously delicious! Every single combination is as good as the next so mix, match and enjoy!

Sugar Cookie/ Chocolate chip Cookie/Brownie/Rice Krispie treat Truffles

For these, it is really up to you what combination you want to do. For the center you can use sugar cookies, chocolate chip cookies, brownies and/or rice krispie treats and any combination of the four.

Here are a list of suggestions:

These are chocolate chip cookies wrapped in brownies and dipped in chocolate. I told you it was totally ridiculous! Make a batch of small cookies (I used Betty Crocker cookie pouch to make it easy and they are so delicious) Allow them to cool enough to handle but still warm enough to form in a ball. To make a ball, I just pressed them into a round teaspoon. Freeze cookie balls. When frozen, take a scoop of prepared brownies (again, warm enough to mold, cool enough to handle) Form brownie around cookie dough. Freeze again until firm. Dip in chocolate! This version was my favorite. Or maybe the sugar cookie ones are. Wait, I think it may be the chocolate chip cookie kind, I can't decide.

Here are sugar cookie truffles, which are wonderful. Make a batch of drop sugar cookies (again, I just used a Betty Crocker pouch, so yummy!) When cool enough to handle, form into a ball. Freeze cookie balls then dip in chocolate.

Brownie stuffed rice krispie treat truffles:

Pasta Taco Salad

2011-02-09T09:32:00.000-08:00

This is the first time I have had a mexican pasta and it certainly won't be the last. This is definitely part of my regular rotation now. I loved it for dinner and I loved it the next day for lunch. It will be great in the summer because you don't need the oven and I like having meatless meals on the menu.

Pasta Taco Salad

1 pound pasta (bowtie, wagonwheel or spiral)
salt
1 (10-ounce) package frozen corn
1½ cups salsa (I reccomend making this and using it, I make up a batch every Saturday and never buy jarred salsa anymore after finding it)
1 can black beans, drained and rinsed
3 roma tomatoes, diced
½ cup chopped fresh cilantro
2 cups shredded cheddar cheese
3 tablespoons fresh lime juice
1 large avocado, peeled, seeded, and diced
1 teaspoon chili powder
1 teaspoon cumin powder
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
¼ cup olive oil

1. Cook pasta according to package directions with 1 Tablespoon of salt. Drain pasta and stir the corn in frozen to cool pasta and defrost corn. Toss the pasta with salsa then the beans, tomatoes, cilantro, and cheese.

2. Toss the avacado with the lime juice, remove avacado and add to pasta. With remaining lime juice, add spices, garlic, and ½ teaspoon salt, then slowly whisk in the oil. Add dressing to pasta. Serve immediately. Stays well for up to 1 day in fridge, longer if you keep the avacado separate.

adapted from: The Way the Cookie Crumbles

Chocolate Peanut Butter Cookies

2011-02-08T13:00:00.000-08:00

Raise your hand if you love peanut butter M&M's! These chocolate cookies are my new favorite chocolate cookie. These are delicious with white chocolate peanut butter cups, white chocolate chips, mint chips, you name it. These cookies always turn out soft and chewy and we love them.
This version has peanut butter chips in the dough and I topped them with peanut butter M&M's.

Soft and Chewy Chocolate Cookies

3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups chocolate chips
2 eggs
1 teaspoon vanilla

2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt

1.In a large saucepan over low heat, combine butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Transfer into a large bowl and allow to cool for about 10 minutes.

2.Add eggs to cooled chocolate mixture and beat on high, one at a time. Reduce speed to low and add dry ingredients, beating until blended. Add your choice of mix in (peanut butter chips, chopped white chocolate peanut butter cups, or other type of chip or candy) Place cookie doug in refrigerator for 1 hour.

3.Preheat oven to 350 degrees

4.Roll dough into balls and place about 2 inches apart on a cookie sheet. Bake 8-10 minutes.

Chicken Pasta Salad

2011-02-08T06:27:00.000-08:00

It is safe to say that this is my new absolute favorite chicken pasta salad. It is SO wonderful and the whole family agrees. It came from a wonderful cooking blog, The Recipe Shoebox. She had a post with her families most favorite meals of all time and this was one of them. I am so glad I tried it, it will become a regular around here. Next up, I need to make the other meals on her list of favorites. I love that I can make it in the summer and the only heat required is from boiling water for the pasta. It is very easy and fast to make. I used 1 can of Costco chicken which made it that much easier. I am sure it gets better with time, but I sent the leftovers to work with my husband so I didn't get the priviledge of finding out.

Chicken Pasta Salad

1 lb. cooked, shredded chicken (or 1can of Costco chicken)
1 lb. cooked rotini or bowtie noodles

2 heads broccoli, finely chopped

1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese

1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
1/2 cup olive oil
Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving Serves 8 - 10.

adapted from The Recipe Shoebox

Gigi's Fabulous Caramel Cake

2011-02-07T07:03:00.000-08:00

If you like sweet (and boy do I ever!) then you will LOVE this cake! It may be my favorite cake ever. I found it in a cookbook titled SOUTHERN CAKES. It is the most moist cake I have ever made and the frosting? It is has the taste and texture of brown sugar fudge and it is TO DIE FOR. I made it in a 9x13 pan and the frosting was a bit too thick (I can't belived I just said that), it would work best as a two layer cake or use a little less frosting if you make it as a 9x13.

Yellow Cake

3/4 cup butter

1 cup milk

2 cups sifted flour

2 3/4 teaspoon baking powder

1/2 teaspoon salt

4 eggs

2 cups sugar
1 teaspoon vanilla extract

Gigi's Caramel Icing

1 pound of light brown sugar (about 2 2/3 cup)

1 stick of butter

7 Tablespoons evaporated milk
1teaspoon vanilla extract.

Directions:

Preheat oven to 325 degrees. In a small saucepan over low heat, combine milk and butter until butter is melted. Remove from heat and allow to cool to room temperature. In a separate bowl, combine flour, baking powder and salt with a whisk. In a large bowl, mix eggs and sugar and beat well at high speed, scraping down bowl often until light yellow, smooth and thick. Add flour mixture to egg mixture and mix only until flour disappears. Add milk mixture and vanilla, stir well and pour into a well greased 9x13 or two 9 inch round pans.

Cool in pan for 10 minutes on wire rack or towel then turn over and cool completely.

To make frosting:

In medium saucepan, combine brown sugar, butter, evaporated milk and vanilla. Bring to a boil over medium heat, stirring well. Lower heat to a gentle boil. Stir often for 7 minutes, remove from heat and let sit for 5 minutes. With a wooded spoon, beat frosting for several minutes until it thickens. Quickly frost cake, it will set quickly and harden similar to the consistency of fudge.

Strawberry Pretzel Salad

2011-02-04T10:50:00.001-08:00

I made the Paula Deen version of this salad about a year ago and it was so good. We had a family Christmas party and my cousin brought it and reminded me just how much I love it. This version is adapted from one I found on allrecipes.com and it is my favorite one I have made. It is much more like dessert than fruit salad. When I put mine in the fridge to set it was lopsided so the piece pictured has an extra thick layer of the jello. You have to trust me that it tastes much better than this picture makes it look.

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
5 tablespoons brown sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen sweetened strawberries

Mix pretzels, brown sugar and butter and press on the bottom of a 9x13 inch pan. Bake in a 350 degree oven for 10 minutes. Allow crust to cool completely.

In a medium bowl mix the cream cheese and white sugar until smooth. Fold in cool whip and spread on cooled crust. Put in fridge for about 30 minutes to allow it to set.

Boil water, add to jello and then add frozen strawberries. Stir to defrost strawberries then pour over cream cheese layer. Allow to set in fridge, about 1 hour.

Let's talk Super Bowl

2011-02-03T15:22:00.000-08:00

Let's talk Super Bowl Food, that is. None of our teams made it to the super bowl this year so I am more concerned with the food and the commercials than the actual game. Here are some ideas for apetizers and main dishes.

1 - barbeque chicken salad, 2- turkey philly, 3- french bread pizza, 4- walking tacos

5-salsa, 6- nacho cheese, 7-pico de gallo, 8- guacamole

9- bloomin onion bread, 10- fruit dip, 11- avacado lime salsa, 12- corn salsa

13- bruschetta, 14- won ton tacos

Bruschetta

2011-02-03T15:18:00.001-08:00

Here is another appetizer for Superbowl. It can be thrown together quickly and if you like sun- dried tomatoes and fresh basil, this is for you. I toast the slices ever so slightly, I like soft, chewy bread as opposed to a crunchy bruschetta. These are like fancy little pizza bites.

Sun Dried Tomato Brushcetta

1 small, soft baguette
3 Tablespoons olive oil
¼ cup sun dried tomatoes
2 garlic cloves
1 Tablespoon balsalmic vinegar
¼ teaspoon salt
¼ teaspoon pepper
3 to 4 large basil leaves, chopped
2 roma tomatoes, chopped
1 cup shredded mozzarella cheese

Slice bread and toast lightly under broiler for a minute or so. Combine oil, sun dried tomatoes, vinegar, salt, pepper, garlic and basil in a microwave proof bowl. Microwave for 1 minute, until fragrant. Brush mixture over toasted bread slices, top with fresh roma tomatoes and then mozzarella cheese. Place under broiler again until cheese is slightly browned and bubbly.

Won Ton Chicken Tacos

2011-02-03T15:08:00.000-08:00

I came up with this recipe for a recipe contest I entered (didn't win but don't let that defer you from trying these) These are so simple, fast and they are so additing. My kids could not get enough of them and neither could I, for that matter. Great for Superbowl Sunday!

Won Ton Chicken Tacos

1 can chicken

3 ounces cream cheese

1/4 cup salsa ( I highly reccomend this one)

1/4 tsp garlic salt

1/4 tsp cumin powder

1 package won tons

oil for frying

Drain chicken and mix with cream cheese, salsa and seasonings. Place about 2 teaspoons of mixture on wonton and fold into a triangle (wet the edges and seal by pinching or running your finger along edges) Fry in hot oil until light golden brown, they are done fast. Serve with salsa, sour cream and/or guacamole.

Turkey (or chicken) Soup

2011-01-19T13:39:00.000-08:00

My mom made this after Thanksgiving with broth she made from the turkey. It is the most wonderful soup! I am going to make it with chicken broth soon because I can't wait until next November to have it again. ( I am behind on my recipes du to illnesses over the holidays, I still have Thanksgiving and Christmas food to post. Please bear with me while I catch up)

Turkey (or chicken) soup

3 quarts of turkey( or chicken) broth
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

In a large pot, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3.Add cream, rice, salt, bouillon, pepper, and remaining turkey broth. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

To make turkey broth place turkey carcass in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass and disgard.

Fudge Brownies with white chocolate chips

2011-01-14T07:59:00.000-08:00

I apologize for posting desserts in January, I am probably not making any friends right now since most people are trying to eat healthy. I made these to bring to a church dinner we had with our Young Women and Young Men. I am a total box brownie person, I just don't see the point in making them from scratch when they taste so good from a box. I didn't a have a box and wanted to make something chocolate and you know what? I didn't even miss the box. In fact, I would make these again instead of a box any day! I came across this on Buns in my Oven. It caught my eye not only because her photo is incredibly delicious, but also because it was her most popular post last year. The recipe originally comes from King Arthur Flour. I adapted it slightly because I didn't have enought semi-sweet chocolate chips so I used white chocolate chips and I loved it.

Fudge Brownies with White Chocolate Chips

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups Flour
1 cup chocolate chips
1 cup white chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) In a saucepan set over low heat, melt the butter, then add the sugar. Stir over heat for a couple of minutes, don't let it bubble.

3) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture and mix until smooth.

5) Add the flour and chips. .

6) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean. Remove from the oven and cool on a rack before cutting and serving.

Chocolate Sandwich Cookies

2011-01-10T06:30:00.000-08:00

These are so delightful! The cookie is so chocolate-y and the filling is just divine. Luckily they only made 12 and were gone quickly after the kids came home from school or I may have eaten myself sick.

Chocolate Sandwich Cookie

1 3/4 cups flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1 cup brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 large egg

1 tsp vanilla

Using an electric mixer, cream butter and sugar together. Add in egg and vanilla and mix until combined. Whisk flour, cocoa, and salt together in medium bowl. Add flour mixture to butter and sugar mixture and blend until combined. Chill dough 1 hour.

Preheat oven to 350 degrees. Scoop dough into level tablespoons and roll into balls. Place on sheet about inches apart and flatten with the bottom of a glass. Bake for 11 minutes.
Cool completely.

Filling:

3/4 cup butter (1 1/2 sticks), softened

1 1/2 cups powdered sugar

1 tsp. vanilla

1/8 tsp. salt

1 small jar (7 ounces) marshmallow creme

Combine all ingredients in a bowl until smooth, refrigerate for about 30 minutes. Spread filling on cookie and top with second cookie to make a sandwich. Keep in refrigerator.

Makes 1 1/2 dozen sandwich cookies.

Winter Salad w/ Lemon Poppy Seed Dressing

2011-01-07T07:53:00.000-08:00

This salad is my new all time favorite salad. The dressing, oh the dressing! I simply adore it. The combination of the lemon and dijon mustard along with the other ingredients is just too good. I have already made it four times since discovering it and am certain I will make it many, many more times. There is a blog that I read, Pedaling Fast and I Just noticed that she has a recipe section, it looks like I have been missing out! This salad came from there.

Winter Fruit Salad with Lemon Poppy seed Dressing
1/2 cup white sugar
1/2 cup lemon juice

2 tsp diced green onion (or just onion)
1 tsp Dijon-style mustard
1/2 tsp salt
2/3 cup veg oil
1 Tbs poppy seeds
1 head Romain lettuce or a mixture of different kinds of lettuce
4 oz shredded Swiss cheese
1 cup slivered almonds. (or you can use cashews if you want)
1/4 cup dried cranberries (I actually used Craisins)
1 apple-peeled, cored and diced1 pear-peeled, cored and diced

Directions:
1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. Add oil in slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bowl combine the lettuce, shredded Swiss cheese, almonds, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

My Top Ten of 2010

2011-01-05T10:39:00.000-08:00

I have come up with my 10 favorite recipes of 2010 except there are actually 15. I really wanted it to be more like 20 or 25 but I had to limit myself. These recipes are the ones that I tend to make over and over again and make for company because they I know they will turn out and everyone usually loves them.

Thanks for being a part of my blog this past year, I love having YOU come visit.

(These are in no particular order)

Baked Ziti

Walking Tacos

Sweet and Sour Meatballs and Fried Rice

Tomato and Sausage Penne

Baked Potato Soup

Pasta a la Passion

Hot Chocolate Cookies

Cinnamon Roll Pancakes

Cheesey Rice and Broccoli Casserole

Lasagna

Blueberry Breakfast Cake

I am excited for 2011 and many more yummy recipes to come! I have some catching up to do from the Holidays, they were just too busy and everyone in my home was sick. After I get those posted it is on to some healthier recipes, with some fattening treats mixed in, of course!!

Happy New Year, thank you for being part of my blog.

Top Ten of 2010

2011-01-03T19:56:00.000-08:00

Here are my readers top ten recipes from 2010. Next I will be posting my top ten recipes of 2010. It is no surprise to me that 7 out of 10 are dessert recipes. Hopefully that will change with the new year and healthy goals. Enjoy!

# 10 Bloomin Onion bread

#9 Cookie Bars

#8 Upside Down German Chocolate Cake

#7 Crock Pot Mexican Chicken

#6 Mexican Chicken

#5 Oreo Ice Cream Dessert

#4 Peanut Butter Cup Sugar Cookie Cups

#3 Butter Bars

#2 Lemon Drop Cookies

#1 S'mores Bars

Tomato Bisque Soup

2010-12-14T08:22:00.000-08:00

If you enjoy tomato soup then this is for you. It was so wonderful, one of the best tomato soups I have tried. I think it would be good to turn into tomoto ravioli soup for a more hearty main dish. We just had it with bread and I couldn't get enough. I found it here and if you don't believe me that it is good, check out her review.

Tomato Bisque Soup

1/2 c onion, diced
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half

In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half

Source: Dinner's Ready

Hot Chocolate Cookies

2010-12-08T14:51:00.000-08:00

I have not blogged in a while and have many recipes to post. This one gets to be first in line because they are SO darn good. They just may be my new favorite cookie, or at least in the top three! I had my husband take all the extras to work but next time I am going to hide them in the freezer and enjoy them all to myself.

Hot Chocolate Cookies

2 sticks softened butter
1 cup sugar
⅔ cups brown sugar
2 large eggs
1 teaspoon vanilla
3-¼ flour
4 packets hot chocolate mix
1 teaspoon salt
1-¼ teaspoon baking soda
1 cup Each White, Milk, And Semi-sweet Chocolate Chips
mini marshmallows

Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients until well combined. Fold in chips. Chill the dough for about an hour. Scoop dough onto baking sheets lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until edges are golden brown. During the last couple minutes of baking add marshmallows to the tops of the cookies. Let cool for 5 minutes before removing from pan.

Adapted from: Tasty Kitchen

Peanut Butter Cup Sugar Cookie Cups

2010-11-11T20:30:00.000-08:00

This is one of the most delicious and easy recipes. You need only four ingredients and one bowl. I made a batch of 24 from start to finish in under 30 minutes and the clean up was a breeze. Did I mention how delicious these are?

You will need a package of sugar cookie mix. My mom and I were at Costco last week and they were sampling Betty Crocker Sugar Cookie Mix and it was so good. I reminded us both a lot of these, which has been our favorite cookie lately.

This is all you need: (the big box is the Costco size of the small pouch, you only need one pouch)

Peanut Butter Cup Sugar Cookie Cups

1 sugar cookie mix

1 egg

1 stick of butter

24 mini Reeses peanut butter cups

Make cookies according to package directions. Roll a heaping Tablespoon size into a ball and put in a mini muffin tin. Press peanut butter cup into dough until top is even with dough. Bake at 375 degrees for 7-10 minutes, or until the edges are golden. Makes 24.

Coconut Bread

2010-11-08T11:56:00.000-08:00

In high school I had a project where I typed up all of my mom's great recipes in a book and made copies for all my family and some friends. It is FULL of typos and errors and it is one of my motivations for this blog, to re-organize them and type them up correctly. I am most know for that cookbook for the recipe where I tell you to "ass the chicken" (it was meant to say add chicken). I still get asked by people who have this cookbook how to ass a chicken. This recipe is in that cookbook that I typed many years ago and yesterday is the first time I have ever made it. Where have I been and why haven't I made it sooner? I guess I have been too busy figuring out how to ass a chicken to notice this gem of a recipe hiding in there. I do not know where my mom got this recipe so many years a go, I just know that it was a delightful treat for a rainy, foggy afternoon. Instead of making two loaves, I made 6 small loaves so I could give them away.

Mom's coconut bread

4 eggs, beaten

2 cups sugar

1 cup oil

1 Tablespoon coconut extract

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 cup shredded coconut

1 cup chopped pecans

In a medium bowl, mix eggs, sugar, oil and coconut extract. In a separate bowl, combine flour, baking powder, baking soda and salt. Alternate adding flour and buttermilk to egg mixture. Fold in coconut and pecans.

Bake at 325 degrees for an hour or until a toothpick comes out clean.

Glaze

1 cup sugar

1/2 cup water

1 teaspoon coconut extract

1 teaspoon almond extract

2 Tablespoons butter

Put butter, sugar and water in a saucepan and boil for 5 minutes. Remove from heat and add almond and coconut. Pour over warm bread and let sit for a couple of hours to soak in.

Makes 2 large loaves or 6 small loaves.

Chewy Chocolate Cookies with White Reese's Chunks

2010-11-03T21:01:00.001-07:00

I bookmarked these in September when I saw them and I am wondering what took me so long to try them. I am in love with the chocolate cookie mixed with white chocolate and peanut butter. I found them at Confessions of a Cookbook Queen, a wonderful blog full of yummy desserts. It is easy to see why I love it so much, I have such a sweet tooth and I drool over all the desserts posted there.

Chewy Chocolate Cookies with White Chocolate Reese's Chunks

Confessions of a Cookbook Queen

1 1/4 cup butter, soft
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cups cocoa
1 teaspoons baking soda
1/2 teaspoon salt
20 oz bag Miniature Reese's White Chocolate Peanut Butter Cups, chopped into chunks (or about 2 generous cups)

Preheat oven to 350.

Cream butter and sugar until fluffy. Add eggs one at a time then add vanilla until just combined.

In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add to butter and mix until well blended. Add white chocolate chunks.

Drop by tablespoonfuls on an ungreased cookie sheet for 7-9 minutes or until the edges look set. They will continue to bake a bit as they cool. Allow to cool on the baking sheet for a few minutes before removing to cooling racks.

Manicotti w/ Meat Sauce and some mishaps

2010-11-03T06:53:00.000-07:00

I came across this while reading a Cook's Country magazine. I thought it looked so good and was looking for a new Italian meal for my menu. My family loved this and I am sure it will be great tomorrow as leftovers. I will never use manicotti noodles again when making manicotti (that sounded funny). Using softened no boil lasagne noodles softened and rolling them is 100 times easier than trying to stuff manicotti. They are fragile and it is a mess, at least when I have tried anyway.

Meat Sauce

1 onion, chopped

6 ounce package sliced pepperoni
1 pound lean ground beef
1 tablespoon tomato paste
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 (28 ounce) cans crushed tomatoes
Salt and pepper

Manicotti

3 cups ricotta cheese
4 cups shredded provolone and mozzarella mix (I found it shredded together in a package)

1 large egg , lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped fresh basil
16 no-boil lasagna noodles

Adjust oven rack to upper-middle position and heat oven to 375 degrees.

Pulse onion and pepperoni in food processor until coarsely ground. Put in large saucepan with ground beef, mix together well over medium heat until no longer pink.

Transfer 1 cup beef mixture to paper towel-lined plate and set aside. Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper.

Combine cheeses (mozzarella, ricotta and provolone), egg, salt, pepper, basil, and reserved meat mixture in large bowl. Place noodles in a 9 x 13 pan and pour boiling water over them to soak until pliable, about 5 minutes. Drain noodles on kitchen towel, discard water and dry pan for manicotti.

Spread half of meat sauce over bottom of baking dish. Place ¼ cup cheese filling on each noodle and roll up. Arrange with seam-side down over sauce in baking dish. Spread remaining sauce over manicotti. Cover with foil and bake about 40 minutes, until bubbly. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 minutes. Serve.

Tonight was the second time I made this, but the first we actually ate it. I first tried yesterday but noticed some paper in the ground onion and pepperoni. I just thought it was a sticker from the meat or something then I realized it waas one of these:

I guess there was one in the pepperoni. I was too disturbed to even research to see if it would hurt and dumped the whole thing down the sink. Strike one.

Tonight when I was seasoning the sauce with pepper, the lid wasn't on the pepper. Oops. Strike two.

By the time I scooped out all the pepper, about 3 cups of the sauce was gone. So, our manicotti wasn't sauce-y enough but delicious nonetheless. Just thought I would share my mistakes of the day. Please learn from mine, these aren't my first kitchen mishaps and certainly won't be the last.

Waffles and homemade syrup

2010-11-02T08:19:00.000-07:00

Happy Election Day!

Here is an easy and delicious meal to reward yourself for voting. Doesn't everyone love breakfast for dinner? True, this is more like dessert than dinner but it is a reward, right?

I was looking for a waffle recipe and came across this one from Food Network, it is officially named Waffles of Insane Greatness. The name, although silly, intrigued me enough to make them and I think they are acurately named. I am normally a store bought syrup kind of gal but didn't have any on hand so I made my own, it was better than store bought and made the waffles that much better. I doubled the recipe for my family of 6.

Waffles (of insane greatness)

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk

1/2 cup buttermilk (you can use all milk or all buttermilk instead of half of each)
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Syrup

1 cup water

1 cup white sugar

1 cup brown sugar

1 Tablespoon maple flavoring

Combine water and sugars in a saucepan and bring to a boil. When it starts to boil, reduce heat and then add maple flavoring. Allow to simmer over low heat for about 5 to 10 minutes. Serve warm.

Chicken Tortilla Soup

2010-10-30T22:08:00.000-07:00

Chicken tortilla soup has become tradition for halloween at our home. I love could eat mexican food everyday for lunch and dinner and never, ever get tired of it. We had it with the worlds best cornbread and honey butter. Click here for that recipe and if you still haven't tried it, I suggest you do so and soon!

Chicken Tortilla Soup

2 Tablespoons oil

1 small onion, diced

1 jalapeno, seeded and diced

5 cloves garlic, minced

6 cups chicken broth

1 (14 ounce) can diced tomatoes

1 can black beans, rinsed and drained

1 (4 ounce) can chopped green chilies

1 cup cilantro, chopped

Mexican Crock Pot chicken, recipe found here

sour cream

avacado

shredded cheese

tortilla chips, crushed

Saute onion in oil. When onion is transluscent, add chopped jalapeno and garlic cloves. Cook for a couple of minutes then add chicken broth, tomatoes, black beans, green chilies, chicken and cilantro.

Serve with sour cream, avacado, cheese and tortilla chips.

Oatmeal Coconut Chewies

2010-10-27T08:39:00.000-07:00

I knew I had to try these when Melanie from Mel's Kitchen Cafe declared them her new favorite cookie. I knew I was going to love them before I even tried them. They are the perfect oatmeal cookie and very addicting, I don't even want to admit how many I must have eaten. They reminded me a little of oatmeal crispies but I think I like these even better.

Oatmeal Coconut Chewies

Mel's Kitchen Cafe

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 stick butter, room temperature

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 1/2 cups flour

1 cup shredded, sweetened coconut

1 cup quick oats

Preheat oven to 350 degrees. Cream together butter and sugars, eggs and vanilla until fluffy. Add the dry ingredients and mix until combined. Place on greased or parchment lined cookie sheet. Bake for 9 to 11 minutes or until cookies are set but not overly brown. For crispier cookies, bake longer.

Pumpkin cookies with Caramel Frosting

2010-10-25T21:08:00.001-07:00

These are incredibly soft and the caramel frosting is quite tasty. I enjoyed these much more after they had completely cooled. I first tried them out of the oven and I was actually a little disappointed. I thought I would have a bite of one the next morning and I suddenly loved them. If you make these, be sure they have plenty of time to cool before sharing them.

Pumpkin Cookies with Caramel Frosting

1 cup butter, soft
1/2 cup sugar
1/2 brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1Ttablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Cream together butter sugar and brown sugar. Add eggs and vanilla and mix well then stir in pumpkin. In a separate bowl, add the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour and combine with a whisk. Add to pumpkin mixture and mix well. Drop onto a parchment lined or greased cookie sheet. Bake for 10-12 minutes at 350 degrees.

Caramel Frosting

3 tablespoons butter
1/4 cup heavy cream
1 cup powdered' sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

In a medium saucepan, combine butter, cream, and brown sugar over medium heat until it just begins to boil. Remove from heat and add vanilla. Cool then stir powdered sugar into it. Spread over cooled cookies.

Originally found in the kitchen of Let's Dish.

Potato Soup

2010-10-25T20:44:00.000-07:00

We woke up to snow yesterday and it put me in the mood for soup. I wanted something light and healthy too and this is what I came up with. Who doesn't love easy, healthy and inexpensive meals? I had some for lunch today and it was even better than last night.

Potato Soup

6-8 small potatoes cut into small chunks

2 cups chopped carots
2 cups diced celery

1 large onion, diced

2 Tablespoons butter

2 Tablespoons flour

1 cup lowfat milk

1 cup lowfat or fat free half and half

4 to 5 bouillon cubes

salt

pepper

In a frying pan, saute onion and celery in butter until tender then add flour. In a separate large pot, add potatoes and fill with water, just enough to cover potatoes. Add carrots and bouillon cubes and boil until potatoes add carrots are tender. Add onion and celery to the potatoes and carrots then add the milk and half and half. Salt and pepper to taste. Simmer until ready to serve.

Garnish with grated cheese and sour cream if desired.

Halloween Bark

2010-10-25T11:30:00.000-07:00

I have been wanting to try this since last Halloween. It comes from Your Home Based Mom, she makes bark for all holidays and not only does it look wonderful, it is delicious, highly addicting and really easy. This is perfect for giving away, it looks so cute in a celephane bag tied with a bow. Now I want to try the cookies and cream bark, red white and blue bark, bunny cookie bark, cupid corn cookie bark, lemon bark, lucky leprechaun cookie bark and even the reindeer cookie bark. (I told you she has some for all occasions!) I love how easy this is and how great the presentation is for gifting.

Halloween Bark

1 pound melting chocolate or almond bark

14 Oreos

1 1/2 cups pretzel sticks, broken

1 cup candy corn

Halloween colored sprinkles

Cover a cookie sheet with wax paper. Break Oreos and pretzels and toss them along with 3/4 cup of the candy corn onto the cookie sheet. Melt chocolate and drizzle over the top and sprinkle with remaining candy corn and some sprinkles. Allow to cool and harden completely before breaking into pieces.

Thanks again Your Home Based Mom!

Click here to see more of her Halloween treat ideas

Cinnamon Stuffed French Toast with Cinnamon Maple Syrup

2010-10-24T08:38:00.000-07:00

Happy Sunday morning! I came up with this for breakfast today. I have said it before, we eat oatmeal all week long and then comes Sunday. There are no rules for Sunday breakfast in my kitchen. Consider yourself warned.

You need cinnamon chips for this, they can be hard to find. I have only been able to find them in one local store (Macey's, if you live in UT) They are so yummy and I have so many recipes brewing in my head in which to use them. Stay tuned for those and in the mean time, try to get your hands on some of these:

Cinnamon Stuffed French Toast

with Cinnamon Maple Syrup

For the Syrup:

1/2 cup butter

1 cup buttermilk

1 Tablespoon corn syrup

1 Tablespoon vanilla

1/4 teaspoon cinnamon

1 cup sugar

1/2 cup powdered sugar

1 cup maple syrup

1/2 teaspoon baking soda

In a large saucepan, heat butter, buttermilk, corn syrup, vanilla, cinnamon and sugar to a simmer. Add baking soda and stir with a whisk for a few seconds (beware, the baking soda makes it rise fast so be sure to stay with it and stir until you remove it from the heat). Remove from heat. Add powdered sugar and maple syrup. Serve warm.

Stuffed French Toast

1 loaf dense bread, sliced

4 ounces cream cheese

1 Tablespoon brown sugar

1/4 cup cinnamon chips

4 eggs

1 cup milk

1 teaspoon vanilla

1/4 teaspoon cinnamon

Mix cream cheese, brown sugar and cinnamon chips. Spread mixture over slice of bread and place another slice of bread on top of it to make a sandwich. In a shallow dish, whisk eggs, milk, vanilla and cinnamon together. Dip bread into egg mixture on each side. Place on heated griddle until toasted.

The melt-y gooey goodness of the cinnamon chips makes me want more.

The cinnamon syrup tends to do that too.

Nacho Cheese

2010-10-22T08:26:00.000-07:00

Football season around my house means a lot of Saturday nights I get to have girls night out with my three girls. Last week when the boys were at the big game I wanted something yummy and fast and I was not in a mood where I cared about calories. This is what we came up with. I wish this was healthy because I would love to eat it every Saturday night. It would be fun for a party as an appetizer.

Nacho Cheese Dip

1 (8 ounce) package cheese slices (yes, the processed kind)

1 cup milk

1 Tablespoon flour

1 Tablespoon butter

1 (4 ounce) can chopped green chilies

2 teaspoons cumin powder

2 teaspoons garlic powder

2 teaspoons onion powder

cayenne pepper to taste

Melt butter in a medium saucepan, add flour and combine then add milk. Add chilies and spices. Add salt to taste. Enjoy with chips, salsa and sour cream.

Orange Cookies

2010-10-20T06:52:00.000-07:00

These are a new family favorite, I made a batch last night, hid some in the freezer and the rest? Gone. My husband already asked me when I am making them again. These cookies are very soft with a hint of crisp on the outer edges and the glaze is just heavenly. I will be making these a lot in the future. My husband even dared to say he likes them better than these Lemon Drop Cookies. I was a little offended but I can almost see why he said it ;)

Orange Cookies

1 1/2 cups sugar
1 cup shortening

2 eggs, beaten
1 cup sour cream
2 Tablespoons grated orange rind
3 Tablespoons orange juice
4 cups plus 2 Tablespoons flour

1 Tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Combine first 4 ingredients in a large bowl; beat until smooth and creamy.
Add orange rind and juice; beat well.
Combine flour, baking powder, soda, and salt in a separate bowl with a whisk; gradually add to creamed mixture, beating well.
Drop cookie dough onto greased cookie sheets; bake at 350 degrees for 14-16 minutes or until edges just begin to brown.
Cool on wire racks.Spread tops of cookies with orange glaze.

I would actually prefer them completely submerged in the glaze, but maybe that is just me :)

Orange Glaze

2 pound bag powdered sugar

2 Tablespoons grated orange rind5 tablespoons orange juice
1 teaspoon vanilla extract
Combine all ingredients; beat until smooth.

Add more orange juice if needed to thin or more powdered sugar to thicken.

Source : 30 Handmade Days

Cheesy Rice and Broccoli Casserole

2010-10-18T21:06:00.000-07:00

I got this recipe from my sister in law Dawn, she got it from Cooks Country. She was describing it to me once and it made me so hungry. I like having another meatless meal in my rotation. You could add chicken to it, but I don't think it is at all necessary. I had to double the bread crumb topping, it was too good not to. We had about half the pan left over and I have a feeling it will be even better tomorrow and am already looking forward to the leftovers. This was a big hit at my house, my husband and all my kids loved it and wanted seconds (granted, my four kids all love broccoli). When I first read through the recipe, it seemed like a lot of steps but it really was quite easy to throw together. I will be making this again very soon and suggest you do too. Thanks for yet another delicious recipe Dawn!

Cheese Rice and Broccoli Casserole

2 slices hearty white sandwich bread, torn into pieces
3/4 c. grated Parmesan cheese
4 Tbsp. butter, melted; plus 2 Tbsp, chilled.
1 garlic clove, minced
2 lbs. fresh broccoli, florets cut into 1" pieces, stems peeled & chopped. Keep florets and stems separate! (2 pounds is about 3-4 medium heads of broccoli)
1 onion, chopped fine
1 1/4 c. long grain white rice
4 c. chicken broth
1 1/4 c. half-and-half
1 tsp. salt
2 c. shredded extra-sharp cheddar cheese
1/8 tsp. cayenne pepper

Prepare topping: Adjust oven rack to middle position and heat to 400 degrees. Grease 9"x13" baking dish. Pulse bread, 1/4 c. Parmesan, and melted butter in food processor until coarsely ground. Add garlic.

Make filling: Microwave broccoli florets, covered, in large bowl until bright green and tender, 2-4 minutes; set aside. Melt remaining butter in Dutch oven over medium heat. Cook onion and broccoli STEMS (not the florets you microwaved) until softened, 8-10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20-25 minutes. Off heat, stir in cheddar, cayenne, remaining Parmesan, and broccoli florets.

Top and bake: Pour mixture into prepared baking dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Make ahead: Filling can be prepared, placed in greased baking dish, covered with plastic wrap, and refrigerated for 1 day. Refrigerate topping separately. Bring filling to room temperature before adding bread crumbs and baking as directed.

Soft Chocolate Chip Cookies

2010-10-15T06:44:00.000-07:00

My friend made the best cookies one time and I have yet to get her recipe, the only thing I know about them is that she uses pudding in them. I came across a cookie recipe with pudding at BeDifferent, Act Normal and was anxious to try them. I had a hard time staying out of these, the next day I ate them for (at least) one of my three meals. These are so soft and yummy and I will absolutely be making them again. I added white chocolate chips to mine along with the chocolate chips.

Soft Chocolate Chip Cookies with pudding

2 1/4 cups flour

1 teaspoon baking soda

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 (3.4 ounce) package instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

2 cups chocolate chips

Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture. Stir in the chocolate chips. Drop cookies by rounded spoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes in preheated oven. Edges should be golden brown.

Crock Pot Mexican Chicken

2010-10-14T08:37:00.000-07:00

My friend Lisa gave me this recipe a few months ago and I am wondering why in the world it took me so long to try it. I totally trust her when it comes to recipes, I always love everything she makes. I absolutely love this chicken and it will be a very regular part of my menu rotation. I chose to serve it in quesadillas tonight but am looking forward to using this in tacos, burritos, salads and anything else I can think of. It is SO yummy. Try it!

Lisa's Cafe Rio Chicken

3 lbs boneless, skinless chicken

1 1/2 cups italian dressing

1 Tablespoon minced garlic

1 Tablespoon chili powder

juice of 1 lime

1/4 cup cilantro

Place chicken in a 4-6 quart slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook for 7-8 hours on low or 3-4 hours on high. Remove chicken from crock pot, shred with a couple of forks, then put back in crock pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.

Serve in tacos, burritos, quesadillas or taco salad.

Marinara Sauce and Mozzarella Stuffed Meatballs

2010-10-11T14:33:00.001-07:00

This is the sauce I make if I am having company and want something tastier than jar sauce. I mostly use jar sauce and doctor it up a bit with tomatoes and some seasonings.

Marinara Sauce

2 Tablespoons olive oil

1 large onion, diced

2 garlic cloves, minced

1/2 cup sliced mushrooms

1/2 cup chopped fresh parsley

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon fennel seed

1/2 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon salt

1 8 ounce tomato sauce

1 6 ounce tomato paste

2 14 ounce cans diced tomatoes

saute onion in olive oil until translucent. Add garlic, mushrooms, parsley and spices. Stir to combine. Add tomatoes, tomato sauce and tomato paste. Fill empty tomato cans and tomato paste cans with water and add to sauce. Allow to simmer for up to an hour.

Mozzarella Stuffed Meatballs

1 pound lean ground beef

1 pound ground pork (or you can use all beef)

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 Tablespoons dried or fresh parsley

1/2 teaspoon garlic powder

salt and pepper

2 eggs

1 cup bread crumbs

8 ounce package mozzarella, cut into small cubes (about 1/4 inch in size)

Mix all ingredients and form into walnut sized balls, forming meat around cheese cube. Cook in olive oil in a large pan. Try to be gentle, the cheese tends to ooze out if you turn too much. Serve over pasta and marinara. Top with parmesan.

This makes about 2 1/2 dozen meatballs. I usually use half and freeze the rest or save them for leftovers. Or, just cut the recipe in half.

Easy Breadsticks

2010-10-11T10:04:00.000-07:00

I am not really a bread maker, I wish I could whip up heavenly dinner rolls but I have yet to master that. I try but mostly mine turn out mediocre. I really love these bread sticks because they are easy, fast and they always turn out, even for someone like me when it comes to yeast bread.

Easy Breadsticks

1 1/2 cups warm water

1 Tbsp instant yeast

2 Tbsp sugar

3 1/2 cups flour

1/2 tsp salt

2-4 Tbsp olive oil

1 Tablespoon garlic salt

1-2 tsp italian seasonings of your choice

4 Tbsp melted butter

1/4 cup grated Parmesan cheese

Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.

Heat oven to 375 degrees. Brush 1-2 TBSP olive oil onto the bottom of a cookie sheet. Roll out thebreadstick dough about 1/4 to 1/2-inch thick and large enough to fit onto baking sheet. Place whole sheet of dough on baking sheet, then brush 1-2 TBSP olive oil over top of dough making sure it is all lightly covered. Sprinkle garlic salt and herbs of choice over top of olive oil. Using a pizza cutter, cut breadsticks into desired length and width. Cover loosely with plastic wrap and let rise for 30 minutes.
Remove plastic wrap and place in preheated oven and allow to bake for 15-17 minutes until golden brown. Remove from oven and brush melted butter all over top and sprinkle with Parmesan cheese.

Source: Siggy Spice via Baking and Creating with Avril

Butterfinger brownie bites

2010-10-08T11:58:00.000-07:00

Last week I saw a recipe for home made butterfinger at Confessions of a Cookbook Queen. She made the cutest Owl pops with it. I was so intrigued that had to try it. I came up with these using the recipe for homemade butterfinger. It really has the same texture and very similar taste to a butterfinger bar. I thought it was a bit more peanut buttery and next time will use a little less. These are SO rich, I could only have a small piece. I think a scoop of vanilla ice cream would be a nice touch. Be prepared with a glass of milk!

Butterfinger Brownie Bites

1 box of your favorite brownie mix (my fav is Betty Crocker Hershey's triple chunk)

2 cups candy corn

2 cups peanut butter (like I mentioned, next time I am going to usea little less. Let me know if you try it that way)

1 cup chocolate chips

4 Tablespoons butter

Prepare brownie mix according to package directions. Allow to cool completely. In a microwave safe bowl, microwave the candy corn in 30 second increments, stirring after each 30 seconds. Microwave until completely melted. Add peanut butter and stir until smooth. Spread over brownies. In another microwave safe bowl, melt chocolate chips and butter together. Again, stir after 30 seconds and then again after 30 more seconds. It shouldn't take more than 1 minute to melt. There should be some unmelted chocolate peices left, stir and allow the warm chocolate to melt the remaining chocolate. If you over microwave the chocolate will turn powdery and/or the cocoa butter will separate and your chocolate layer will be covered in white spots and will look unappetizing. (trust me, I know from experience) Spread chocolate over butterfinger layer and allow to cool in fridge. Cut into little squares or use a biscut or circle cookie cutter to cut. I topped mine with some peanut butter pieces.

Mom's Pumpkin Bread

2010-10-06T22:02:00.001-07:00

This is the perfect pumpkin bread, it is one of the things I love most about Fall. My mom has made it all my life and what a lucky girl I am! My mom is THE best cook I know and I have been spoiled with her cooking. I have made this on several occasions for friends and everyone absolutely falls in love with it and wants the recipe. It is extra yummy served warm and smothered with cream cheese frosting.

Mom's Pumpkin Bread

3 cups sugar

4 eggs

1 cup oil

2 cups pumpkin puree

3 1/3 cups flour

2 teaspoons baking soda

1 Tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon ground cloves

2 Tablespoons cinnamon

1 cup chopped nuts

Beat sugar, eggs, oil and pumpkin in large bowl together well. In a separate bowl, combine flour, soda, salt, cloves and cinnamon with a whisk. Gently mix the dry ingredients into the wet ingredients. Add nuts (optional).

Grease two bread loaf pans and divide batter into the two pans. Bake at 325 degrees for 1 hour and 15 minutes.

For cream cheese frosting:

mix:

8 ounces cream cheese

4 Tablespoons butter, softened

1 tsp vanilla

1/2 pound powdered sugar

Add more sugar to thicken and/or milk to thin out. You want it to be pretty thick. Serve with slices of bread.

Mint Brownies

2010-09-21T07:03:00.000-07:00

I was in the mood to make mint brownies and needed a recipe because I have never made them. I went to one of my very favorite places, Mel's Kitchen Cafe. I have yet to try one of her recipes that I don't absolutely love. Her blog is the first cooking blog that I discovered and fell in love with and it remains one of my very favorites. These originally came from Cooking Light Magazine which interested me even more. These are so very moist and delicious. They were a hit at our Sunday dinner, we ate them with a scoop of ice cream.

Mint Brownies
Mel's Kitchen Cafe

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs, beaten (FYI: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute)
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (Kylie prefers the non-mint version: she substitutes vanilla extract for the mint extract.)

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Thanks Melanie, we love them too!

banana chocolate chip pancakes w/ PB syrup

2010-09-19T22:05:00.001-07:00

I thought these would be fun to make for my kids in place of our usual Sunday pancakes. They were so good, very rich. The kids loved them. I saw them at Our Best Bites.

Chunky Monkey pancakes with Peanut butter syrup

Our Best Bites

1 1/2 cup flour
3 Tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 tsp vanilla
1 Tablespoon oil
1 large egg
2 small to medium ripe bananas
1/4 cup mini chocolate chips tossed with 2 teaspoons flour.

1 cup maple syrup
1/2 cup peanut butter

In a medium sized combine flour, baking powder, soda and salt with a whisk. In a separate bowl, mix buttermilk, vanilla, oil and egg. Add wet ingredients to the dry ingredients until just combined. Do not overmix. Mash bananas with a fork and fold in bananas and chocolate chips. (tossing them with flour will prevent them from all sinking to bottom of bowl).

For syrup:

Microwave peanut butter for 30 seconds, add maple syrup and stir to combine.

Heat skillet to medium heat and coat with cooking spray. When batter bubbles, flip pancake and cook other side.

Chocolate dipped butterfinger cookies

2010-09-16T06:37:00.000-07:00

These are a "fancy" peanut butter cookie. I liked them better the second day for some reason. They are chewy and soft and were a big hit at my house. I only dipped some of the cookies, they are wonderful without the chocolate as well. Or you could add chocolate chips if you want a slightly simpler version.

Chocolate dipped Butterfinger cookies

by Jane

1/4 cup white sugar

3/4 cup brown sugar

1/2 cup butter, soft

1/4 cup peanut butter

1 egg

1 tsp vanilla

1 - 3/4 cup flour

1 tsp baking soda

1/4 tsp salt

3 butterfingers

melting chocolate

Cream together butter, peanut butter and sugars. Add egg and vanilla. In a separate bowl combine flour baking soda and salt with a whisk. Add dry ingredients to wet ingredients. Mix in Butterfingers. Bake at 375 degrees for 8-10 minutes. Allow to cool on a cookie rack. Melt chocolate and dip half of the cookie. Set on wax paper until chocolate hardens.

General Tso's Chicken

2010-09-15T12:22:00.000-07:00

Yet another recipe I tried from Your Home Based Mom. We really liked it, it is pretty spicy so my kids didn't love it. I had a ton of green beans in my freezer that a neighbor gave me from her garden so this was perfect.

General Tso's Chicken

1/4 cup cornstarch

1 lb green beans,snow peas, or asparagus trimmed and halved crosswise

4 cloves garlic, minced

2 inches fresh ginger, peeled and minced

3 Tablespoon light-brown sugar

2 Tablespoon Soy Sauce

1 teaspoon red-pepper flakes

2 large egg whites

Salt & Pepper

1 lb boneless, skinless chicken breasts, cut into 1 inch pieces

2 Tablespoons vegetable oilh has dissolved. Add snow peas (or green beans), garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red-pepper flakes; toss to combine and set aside.

In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and pepper. Add chicken, toss to coat.

In a large nonstick skillet, heat 1 tablespoon of vegetable oil and the remaining 1/4 teaspoon of red pepper flakes. Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden (8-10 minutes). Transfer to a plate; repeat with remaining oil and chicken, adding red pepper flakes. Set aside, reserving skillet.

Add the green bean mixture to the skillet. Cover; cook until beans are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat.

Serve over hot rice.

S'mores Milkshake

2010-09-08T13:26:00.000-07:00

I saw a toasted marshmallow milkshake in a magazine and I wanted to try it. I lost the recipe so I came up with this instead. It is very rich, I could only eat a little but it was yummy. If you like toasted marshmallows you'll like this. I loved the graham cracker pieces in the ice cream when they got soft.

S'mores Milkshake

8-10 large marshmallows
2 cups light vanilla ice cream
1/2 cup chocolate milk (I made mine from chocolate milk powder and I add extra to make it very chocolate-y)
graham crackers
chocolate sauce
chocolate bar (optional)

Turn oven to broil and place marshmallows on a greased cookie sheet. Put them under the broiler until golden, it takes less than a minute. Turn marshmallows and toast other side.

In a blender, blend chocolate milk and marshmallows then add ice cream and mix together. Pour into a cup and sprinkle with graham cracker pieces, chocolate sauce, some toasted marshmallows and chocolate pieces if desired.

This made enough for my 4 kids, it would probably serve 2 adults.

Enjoy!

Cheese and Sausage Bowties

2010-09-08T09:19:00.000-07:00

This is quite easy to make and my family loves it. I don't use Romano very often, it has a bit of a different taste so I didn't know if the kids would like it or not but they loved it. It was even better the second day.

Cheese and Sausage Bowties

1 large can diced tomatoes

1 lb. bow ties

1/4 cup butter

1/4 cup all purpose flour

1/4 tsp. salt

1/4 tsp. pepper

1 1/2 cups milk

1 1/2 cup shredded mozzarella

1 1/3 cup grated Romano

1/2 cup shredded Parmesan

1/2 cup minced fresh parsely
1 pound sausage
1 small onion, chopped

Cook pasta, while it boils drain the tomatoes and RESERVE THE JUICE. Next, cook sausage with onion, drain fat and set aside.

In a saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk and reserved tomato juice. Bring to a boil and stir for 2 minutes or until thickened. Remove from heat.

In a 9x13 pan combine the pasta, sauce, tomatoes and sausage. Stir in cheese and toss in parsely.

Cook uncovered at 375 for 30-35 minutes.

Lemon Crumb Bars

2010-09-03T14:22:00.000-07:00

I have trouble resisting lemon dessert recipes. I threw these together in to time at all and they were great. The Pioneer Woman never disappoints!

Lemon Crumb Bars

1-⅓ cup All-purpose Flour

½ teaspoons Salt

1 teaspoon Baking Powder

1 stick (1/2 Cup) Butter, Slightly Softened

1 cup Brown Sugar (lightly Packed)

1 cup Oat1 can (14 Ounce) Sweetened Condensed Milk

½ cups Lemon Juice

Zest Of 1 Lemon

PREHEAT OVEN TO 350 DEGREES.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x8 square pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Source: The Pioneer Woman

Cheese Bread

2010-09-03T09:10:00.000-07:00

I made this last week to accompany a BBQ chicken salad. It was so easy to make and it was really good. It reminded me of the yummy cheese bread you get at pizza places. I am not a big bread maker and get nervous when working with yeast and this turned out great. It is also pretty quick to make. My kids adored this, we will definitely be having it again soon. I found it at Your Home Based Mom, one of my favorite places to find recipes.

Cheese Bread

Dough:
2-1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon yeast
1 cup warm water (120*F)
1 Tablespoon oil

Topping:
1/4 cup prepared Italian salad dressing
1/2 tsp sugar
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
dash pepper
1-2 Tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes.

Punch the dough down; place on a greased 16″ pizza pan and pat into a 16″ circle. Combine salad dressing and seasonings, brush evenly over dough, all the way to the edges. Sprinkle with cheeses.

For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you’re in a hurry, just skip this rise. (The bread will rise while it bakes, too.)

Preheat the oven to 450*F. Bake for 11 minutes or until golden brown. Slice. Serve warm.

Source: Your Home Based Mom

Hawaiian Chicken

2010-09-02T21:14:00.000-07:00

My family loved this meal, kids and adults. I love crock pot meals, don't you? This made the house smell heavenly. Ginger, onions and garlic, oh my!

Hawaiian Crock Pot Chicken

10-12 chicken tenders or 4-5 chicken breasts

1/2 cup soy sauce

2 cups water

3/4 cup brown sugar

1 can crushed pineapple

2 garlic cloves, grated

1 Tb. grated ginger

1/4 package green onions, chopped finely

cornstarch

water

Mix all ingredients (except chicken) in a big bowl. Place chicken in a big ziploc bag with mixture and marinate overnight. Cook all day in a crock-pot. To thicken, mix a couple tablespoons of cornstarch with some water and to chicken. To thicken more, repeat. Shred chicken and serve over rice.

(I didn't marinate overnight and we still thought it was wonderful. Perhaps it would have been even better. )

Adapted from: Becoming Betty

Fudge Cake Bars

2010-09-02T09:19:00.000-07:00

Here is a simple, fast and yummy dessert. I made a batch, cut it into squares and froze them. My kids have been taking them in their school lunches this week and they love them. The cafeteria worker came to my son from across the room to ask him what it was and how his mom made them. I am sure he offered her no help whatsoever as far as how to make them. He just enjoys eating them. I guess they looked that yummy to her, I should send the recipe with him to school.

Fudge-y cake bars

1 yellow cake mix

2 eggs

1/3 cup oil

1 can sweetened condensed milk

1 cup chocolate chips, I used semi-sweet

Combine cake mix, eggs and oil and press 2/3 of it into a 9x13 pan. In a microwave safe bowl, combine milk and chocolate chips. Microwave to melt, stopping every 30 seconds to stir. Don't microwave too long, stir well and allow the melted chocolate to melt the chunks still left after microwaving two times at 30 seconds each. Pour chocolate mixture over crust. Sprinkle remaining crust over chocolate. Bake at 350 degrees for 20 minutes or until they start to turn golden. These freeze great!

Although it is not necessary, I easily convinced myself to accompany these bars with a scoop of vanilla ice cream.

Egg Sandwich

2010-09-01T21:18:00.000-07:00

These are so simple yet so very good. I love the combination of ingredients. These are perfect for those "I have no time or energy to make dinner" kind of nights for me.

Egg Sandwich

english muffins

fried eggs

bacon

lettuce

cheese slices

tomato

mayo

mustard

red onion

Toast english muffins and top with all ingredients. Enjoy!

Parmesan Zucchini Crisps

2010-08-31T20:35:00.000-07:00

My friend and neighbor gave me a huge zucchini so I made these and I could not get enough. In fact, I pretty much ignored the chicken I made and ate a big plate of these instead. I only wish I had a garden full of zucchini so I could easily make this for dinner several times a week.

Parmesan Zucchini Crisps

Zucchini
olive oil
kosher salt
pepper
fresh grated parmesan cheese

Slice zucchini and place in a single layer on a cookie sheet. Lightly drizzle or brush with olive oil. Sprinkle with salt and pepper and top with cheese. Put under broiler for about 5 minutes or until it begins to get crispy.

Source: Mindika Moments

Bloomin' Onion Bread

2010-08-30T13:11:00.000-07:00

This bread is SO good! Everyone absolutely loved it. It is such a fun and different appetizer. I found it over at The Changeable Table, everything I have tried from her blog has been wonderful.

Bloomin' Onion Bread

1 unsliced loaf (round is preferable) sourdough bread.

1 pound Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion, with tops

2-3 tsp poppy seeds

Directions:

Cut the bread lengthwise and widthwise - without cutting through the bottom crust. Place on a foil-lined baking sheet.

Insert cheese between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.

source: The Changeable Table

Not fried Fried Ice Cream

2010-08-27T08:54:00.000-07:00

Don't be fooled by my title, just because I call it not fried fried ice cream does not in any way mean it is healthy! I came across this recipe a week ago and I am currently obsessed. It is good just as a topping on ice cream, sprinkled on top, or you assemble it in a 9x13 pan with the crumb topping on the top and bottom. I decided to make ice cream balls and roll them in the topping. It is really sweet, with a hint of cinammon and the perfect amount of crunch. I love rice krispies on my vanilla ice cream with chocolate sauce, this takes it a whole step (or several) further.

Fried Ice Cream Topping
adapted from Clouse Cousins

3 C. Rice Krispies
1 C. Brown Sugar
1 C. chopped pecans
1 1/4 C. coconut
1/2 C. butter
1/2 teaspoon cinammon

Preheat oven to 300. Melt butter and stir in the rest of the ingredients. Bake for 30 minutes on a cookie sheet, stirring every 10 minutes. Cool and prepare in either a cake pan, as fried ice cream balls or just put it in a sealed container and do what I did : put ridiculous amounts on my vanilla ice cream with it and caramel when my kids were in bed and indulge! Go ahead, you deserve it!

Quick Bean and Beef Burritos

2010-08-26T05:08:00.000-07:00

Does this count as a recipe? Maybe more of a dinner idea. This can be thrown together in no time at all. My kids love it as well as my husband. I made too much so I wrapped and froze them indivudually and we had dinner for the next week all ready.

Bean / Beef Burritos

beans, I made my own pinto beans or you could use a can of refried
1 pound ground beef
taco seasoning
onion
tortillas
1 can enchilada sauce
shredded cheese

Cook or warm up beans and cook meat with onion and seasoning. Spread a small amount of beans and meat on each tortilla, sprinkle with cheese and roll up. Place in a 9x13 pan. When you are done rolling the burritos, top them with enchilada sauce and some shredded cheese. Place in 350 degree oven just until cheese melts. You could also jsut put each individual burrito in the microwave. Top with sour cream, cilantro and/or salsa. Also yummy with avacado.

No Bake Rocky Road Cookies

2010-08-25T15:24:00.000-07:00

I wanted to whip up a quick treat to greet my son when he came home from his first day of 4th grade. I found them on the Mrs. Fields blog and thought they looked yummy. I never think to make no bake cookies, I loved them when I was little. They remind me of going to my best friend, Laura's house to play. Her mom always had the yummiest cookies for us to eat. This is a fun twist on the no bake cookies we have all had.

No Bake Rocky Road Cookies

adapted from Mrs. Fields blog

2 cups sugar
1/2 cup (one stick) butter
4 tablespoons cocoa
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
2 1/2 cups mini marshmallows
1 cup chopped peanuts
1 cup chocolate chips

Directions
In a heavy saucepan, bring the sugar, butter, cocoa, and milk to a boil. Allow it to boil for one minute, then add peanut butter and vanilla and stir until combined. Remove from heat. Stir in the oatmeal, marshmallows, nuts, and chocolate chips. With an ice cream scoop, form balls of dough and set on wax or parchment paper until cool.

Chile Rellenos

2010-08-24T21:34:00.000-07:00

Oh, how I love this! I think it is even better the next day as leftovers. What is better than a good, easy, fast chile relleno? My mom used to make this and I don't know if I appreciated it as a kid as I do now. If you like egg dishes, cheese and green chiles this is for you. Top it with this salsa, you won't be dissapointed!

Chile Relleno

1 pound jack cheese, shredded

1 pound cheddar cheese, shredded

2 large cans whole chiles

3 eggs

1 pint sour cream

Combine cheeses. Line botom of a 9x13 pan with half the green chiles. Top with half of the cheese, then the other half of the green chiles, then top with the remainder of the cheese. Mix together the eggs and sour cream and pour over the top. Bake, uncovered at 350 degrees for 1 hour.

Restaurant Salsa

2010-08-24T21:32:00.000-07:00

This recipe comes from The Pioneer Woman and let me tell you, it is as good as every recipe I have tried from her website. I could not get enough. I thought it was even better the next day and when mixed with a little sour cream, I could have snacked on it all day long. I don't really want to buy bottled salsa ever again, I could make this once a week for the rest of my life and be very happy.

Restaurant Style Salsa

The Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

¼ cups Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

¼ teaspoons Sugar

¼ teaspoons Salt

¼ teaspoons Ground Cumin

½ cups Cilantro (more To Taste!)

½ whole Lime Juice

Combine all ingredients in a food processor or blender and pulse 10 to 15 times, until desired consistency. Taste and season more if needed.

Refrigerate salsa for at least an hour.

Smores Bars

2010-08-17T07:37:00.000-07:00

The best part of this recipe is that it made an 8x8 square pan and not a 9x13, because then I really would have been sick! These are in my top 5 favorite bar dessert. They are so hard to stay out of and are absolutely, positively delicious!! I can't wait to make these for other people or to bring to some sort of function, I am sure they will be the biggest hit. A new favorite in this house. I found them via The Girl Who Ate Everything, a fabulous blog.

Smores Bars

1/2 cup butter, soft

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars
1 small jar marshmallow cream

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This is tricky, I made balls as if I was making cookies and flattened with a rolling pin then arranged them on top.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Cari's donuts

2010-08-17T07:12:00.000-07:00

My friend introduced me to these donuts, she makes them for Halloween and I make a fool of myself ever year, eating up a storm. Everyone knows that she makes the best donuts and looks forward to them. I love them because they not only taste good and the kids go crazy over them, but they are SIMPLE. Thanks Cari (for making my hips grow every October!) ! Love you!

Cari's Famous Donuts

refrigerated biscuit dough

oil

powdered sugar

milk

Heat oil to 350 degrees shape each biscuit into a donut shape by poking a hole in the center and stretching it out in a circle. Fry on each side, it cooks very, very fast. Place on cooling rack then dip in a mixture of powdered sugar and milk. That is it! I told you it was easy.

Sloppy Joes

2010-08-16T14:20:00.000-07:00

I decided to try the Pioneer Woman's sloppy Joe recipe and it was so good! They are a little on the hot and spicy side, I thought my kids would complain but they all ate them all gone. I will absolutely make these again, my husband really loved them.

Sloppy Joe's

2 Tablespoons Butter

2-½ pounds Ground Beef

½ whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced

5 cloves Garlic, Minced

1-½ cup Ketchup

1 cup Water

2 Tablespoons Brown Sugar

2 teaspoons Chili Powder (more To Taste)

1 teaspoon Dry Mustard

½ teaspoons Red Pepper Flakes (more To Taste)

Worcestershire Sauce To Taste

2 Tablespoons Tomato Paste (optional)

Tabasco Sauce (optional; To Taste)

Salt To Taste

Freshly Ground Black Pepper, To Taste

Kaiser Rolls

Butter

Add butter to a large skillet over medium high heat. Add ground beef and cook until brown. Drain most of the fat.

Add onions, green pepper, and garlic. Cook until vegetables are a little soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on griddle or under the broiler.

Carmelitas

2010-08-13T06:12:00.000-07:00

My sister in law brought these to us on Sunday, I was served two but said I just wanted one and put one back but they were so heavenly that I ended up eating the second one anyway. I love these!!! I made these a couple of days ago and used a mix of white chocolate chips, butterscotch, semi sweet and milk chocolate instead of all semi sweet since I didn't have enough. I love how they turned out with the mix of chocolates.

Guittard Carmelitas

14 oz. (50 pcs.) light candy caramels (I bought 1 bag of caramel bits, they are easier)
1/2 c. evaporated milk
2 cups all purpose flour
2 cups quick-cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
2 cups (12 oz) Guittard semisweet chocolate chips, divided (or you can try to add white chocolate, buttersccotch and or milk chocolate too like I did)
1 cup chopped pecans

Preheat oven to 350. Grease 9x13x2" pan.
Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from heat and set aside.
In a large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter. Press half of crumbs into bottom of prepared 9x13x2" pan. Bake for 10 minutes at 350. Remove from oven and evenly sprinkle 1 1/2 cups of chocolate chips and all the pecans over the crust. Pour and spread caramel mixture to cover the chips and pecans. Mix remaining 1/2 cup chips with crumbs and sprinkle over top. Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.
Microwave instructions: Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.

Skillet no meat Lasagna

2010-08-11T20:55:00.001-07:00

This is absolutely delicious, so easy, has no meat and is pretty low fat! What more could you ask for? I will definitely be making this again and again. It is too easy and yummy not to. It is a Martha Stewart recipe that I found adapted at Remodelaholic.

Skillet no meat Lasagna

(approx. 6 servings, 8 Weight Watchers points per serving)

Preheat oven to 400 degrees.

In a skillet over med-high heat, add:

2 14.5 oz cans diced tomatoes

1 8 oz can tomato sauce

3 garlic cloves, minced

2 T olive oil

1 tsp sugar

1 tsp salt

1/2 tsp pepper

1/2+ tsp of Basil, oregano and fennel seeds (each)

Bring to a boil, then reduce heat and simmer for about 12 minutes. Stirring occasionally.

Meanwhile, in another boil mix together:

1 18 oz small curd low fat cottage cheese

2/3 c Parmesan (the powder kind, not fresh grated

3 T dried parsley

2 beaten eggs

3/4 c Mozzarella

salt and pepper

No cook Lasagna Noodles

When red sauce is done, scrape 2/3 out into another bowl. Then layer with noodles and cottage cheese mixture, and repeat. Top with one cup Mozzarella.

Place back on the burner, medium high heat for five minutes covered. Remove the lid and place the whole skillet into preheated 400 degree oven (make sure your skillet is oven safe!) and bake for 15 more minutes.

Let stand a few minutes before serving!

Source: Remodelaholic

Cinnamon Roll Pancakes

2010-07-29T08:30:00.000-07:00

These pancakes are so unbelievably good! It is one of those recipes I will have to save for company or other special occasions. We have company coming this weekend and I am happy for an excuse to make them again so soon. Not only are these delicious, I love having a yummy "company" breakfast recipe that doesn't require the oven, waiting for rolls to rise or a lot of preparation.

Cinnamon Roll Pancakes
tasty kitchen

1-½ cup All-purpose Flour
3 Tablespoons Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cups Butter, Melted
1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Maple Butter Icing

1 cup powdered sugar
1/4 cup butter, melted
dash salt
1 TBS maple syrup
1/4 cups milk, more if needed

(I recommend doubling the icing also, I added a lot more syrup than the recipe calls for)

Breadtwists

2010-07-28T09:09:00.000-07:00

These were so easy to make and turned out perfect. I love the addition of some kosher salt and butter on top. I served them with some marinara sauce for my kids and they were in heaven.

Breadtwists
family favorite recipes

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Pure evil cookie bars

2010-07-27T06:12:00.000-07:00

This is so rich, sweet and to die for that I almost want to keep the recipe a secret. Lucky for you, I don't believe in secret recipes. That, and since it is Martha Stewart's recipe, who am I to keep it a secret? These are so versatile, you could do peanut butter chips and chocolate chips or throw in some nuts or coconut. (they are very, very sweet and very rich. I love sweet and I love rich.)

Rocky Ledge Bars

Martha Stewart Cookies book

1/2 cup (1 stick) unsalted butter, room temperature
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup butterscotch chips
1 cup caramel bits (found by the chocolate chips, or you could cut up caramels but - too much work)

Preheat oven to 350 degrees and line a 9x13 pan with parchment paper so it overhangs. Spray parchment with cooking spray.

Mix butter and brown sugar together and then mix in eggs and vanilla. In a separate bowl, wisk together flour, baking powder and salt. Add dry ingredients to wet and add half of the chocolate chips, butterscotch chips, marshmallows, white chocolate chips and caramel bits. Spread in pan and top with remaining half of the chocolates, caramel and marshmallows.

Bake for about 35 minutes, or until a toothpick comes out clean. Let cool and refrigerate for at least 30 minutes. Lift out of pan and cut into bars or triangles.

Sausage tomato penne

2010-07-26T06:24:00.000-07:00

My whole family went to my sisters cabin a few weeks ago and this is what my sister in law suggested we make for the meal we were in charge of. Delicious!! It is so easy and perfect for summer since it is all done in the skillet. A new favorite at our house.

Sausage Tomato Pasta

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped
2 TBS olive oil
1 clove garlic, minced

1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Strawberry Salad

2010-07-21T06:05:00.000-07:00

This is my latest favorite salad. I love to try new salad recipes and of all the recipes I have tried in the past several months, this is definitely the best! I made it for Sunday dinner and everyone loved it. I came across it here and knew I had to try it after the rave reviews there. I can't wait to make this again.

Strawberry Salad

Mixed greens

1/2 purple onion sliced

3/4 pound strawberries sliced

1/2 cup crisp crumbled bacon

1/4 pack of wonton wrappers cut in 1/2 inch strips then fried till crisp

1 cup candied almonds, (mix 4 TBS butter with 4 TBS sugar over medium heat with 1 cup sliced almonds until light brown and toffee in color)

1 red bell pepper, chopped

Dressing:

Mix the following in a blender:

1/4 cup red wine vinegar

1/2 cup oil

3 Tbsp sugar

1/2 tsp dry mustard

1/2 tsp salt

1/2 cup strawberry jam (please don't use freezer jam...too much sugar not enough berries)

Sunday Pancakes

2010-07-19T06:26:00.000-07:00

Sunday is pancake day at our house. I fell in love with these while visiting my sister. My brother in law makes them for us and we love them!

Richard's Pancakes

1 cup flour
2 tsp baking powder
1/2 tsp salt
2 TBS sugar

1 cup milk
2 TBS melted butter
1 egg, slightly beaten

Mix flour, soda, salt and sugar with a wisk. In a separate bowl, add melted butter and egg to milk. Add wet ingredients to dry, mix together slighlty. There will be lumps.

Avacado and Lime Salsa

2010-07-14T02:30:00.000-07:00

My friend Angie won a healthy recipe contest with this recipe that a local tv station had. I was lucky enough to be picking up my daughter from her house the same time she was making it and got to sample it. It was so good and I couldn't stop thinking about it until I made it a few days later. I love it as a salsa with chips or alone as a salad. My kids couldn't get enough.

Avacado and Lime salsa

1 packet of Italian dressing, made according to directions . (I use olive oil to make it)

2 avacados, diced

4-5 roma tomatoes

1 can white corn ( I used 4 fresh ears of corn)

1 can black eyed peas

1/2 bunch cilantro, washed and chopped

juice of 2-3 limes

7 green onions ( I used 1/2 red onion)

Mix salad dressing and pour in a large bowl, place remaining ingredients in dressing and toss. Serve with chips.

Easy Chicken Pesto Penne

2010-07-13T12:02:00.000-07:00

This is so delicious, so easy, fast and great for summer. I used a rotissere chicken so I didn't have to turn on the oven at all. Everyone, including my kids liked this. I bought a large jar of pesto from Costco and can't wait to use it in other recipes. I am LOVING pesto lately.

Chicken Pesto Penne

make and takes

1 1/2 cups heavy cream

1/2 cup pesto

1/2 cup parmesan

salt

pepper

1 pound penne pasta, cooked and drained

Boil heavy cream, stirring constantly, over medium heat for about 5 minutes, until it thickens. Add pesto and stir then add parmesan cheese. Stir until cheese melts. Salt and pepper to taste. Toss with chicken and pasta.

Lemon Raspberry Bars

2010-07-09T10:15:00.000-07:00

Here I go again with a lemon dessert, surprise, surprise. I absolutely died over these, the crust was pure heaven to me. Actually, the whole thing was heaven. I can't wait to have these again. Perfect summer treat, I think they would even be good without the raspberries.

I found these at Two Peas and their Pod and as soon as I saw them (their photos are wonderful!), I knew I had to try them.

Lemon Raspberry Bars
Printable version here

For the crust:

1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

For the filling:

2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

BBQ Chicken Ranch Salad

2010-07-08T21:02:00.000-07:00

I am back after a family vacation and having company. With summer upon us, I have a feeling blogging will take a back seat to playing with my four young kids who are out of school. I have many recipes waiting to type up and post, here is the first one for you - a definite favorite in my house.
This salad is fabulous! I have had bbq chicken ranch salads at many restaurants and I always love them so I decided to re-create one at home and boy am I glad I did! This is a new favorite of the whole family. These proportions fed 5 adults and 7 kids with some leftover. Adjust quantities according to how many you are serving.

4 large chicken breasts, grilled
3 hearts of romaine
5 fresh ears of corn, cooked, cooled and removed from cob
2 cans black beans
8 ounces mozzarella cheese, shredded
3 avacados
4 roma tomatoes
tortilla chips
your favorite prepared ranch
cilantro
1 garlic clove
1 lime
your favorite bbq sauce (I used Famous Dave's brand and it was delish!)

For dressing, put 1 cup of ranch in blender with 1/2 bunch cilantro, juice of 1 lime and 1 garlic clove, minced)

Grill chicken breasts, seasoning with barbeque sauce. Cool in fridge and cube.

Wash and chop romaine and toss with dressing. Arrange on platter or in a salad bowl, top with tomatoes, corn, beans, cheese, avacado, chicken and drizzle with bbq sauce. Top with some chips. Enjoy!

Poppy Seed Bread

2010-06-23T08:43:00.000-07:00

Oh, what a treat this was! I love the taste of the flavorings, butter, almond and vanilla. Yum!! The glaze on this bread creates yummy, crusty edges all around.

Poppy Seed Bread
The Girl Who Ate Everything

3 cups flour

1/2 tsp salt

1 1/2 tsp baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 T. poppy seeds

1 1/2 tsp almond extract

1 1/2 tsp vanilla

1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Mix all together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.

Glaze:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla

1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Source: The girl who ate everything

Lemon Blueberry Bundt Cake

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

Yet another lemon dessert, they seem to be my favorites lately. This is so lemony fresh and the combination of blueberries and lemon was such a treat. I made this into two small bundt cakes and gave one away. You can make one large or two small.

Lemon Blueberry Bundt Cake

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Nonstick cooking spray, for pan

For the Cream Cheese Glaze:
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions for the Cake:
(Grease and flour pan right before pouring batter into pan.)
1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving or drizzle with the cream cheese glaze.

Directions for the Cream Cheese Glaze:
Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake.

Source: My Baking Addiction

Shaggy Chicken

2010-06-17T06:50:00.000-07:00

This recipe is from my sister in law, Dawn. I made it for my family this week and we all loved it. They were like chicken nuggets so the kids especially loved them dipped in BBQ and ketchup. Personally, I think dipping this in something ruins it. I love the bit size pieces, I used chicken tenders and cut them with scissors before coating. This has such a yummy flavor and it is so simple to throw together on a weeknight.

Shaggy Chicken

1 c. parmesan cheese
1 c. corn flakes (I found corn flake crumbs and used those, which is why mine doesn't look "shaggy")
1 pkg. ranch dressing mix
1 cube of butter, melted
Boneless skinless chicken breasts or tenders

Mix together the cheese, corn flakes, and dressing mix. Cut the chicken into 2-3" pieces. Roll in butter, then in flake mixture. Place in a 9"x13" baking pan. Bake at 350 for 30-40 minutes.

Sarah's Salad

2010-06-16T11:45:00.000-07:00

This is one of my all time favorite salads, it may be that there are eggs in it - my favorite salad ingredient or just the combination of all ingredients. Served very cold, it is so fresh and yummy. Lately I just use my favorite ranch dressing (Ken's ranch found at Costco). Also, I have never bought white pepper so I just use black.

Sarah's Salad

Lion House Classics

1 head iceberg lettuce ( I usually use half romaine, half iceberg)

3 strips bacon

1/2 package frozen peas

1/4 tsp sugar

1/2 tsp salt

1/4 tsp white pepper

1/2 Swiss cheese, cut into strips

2/3 cup chopped green onion

1/4 cup mayonnaise

1/4 cup salad dressing (miracle whip)

Wash and dry lettuce. Cook and crumble bacon. Put torn lettuce into a salad bowl and sprinkle with sugar, salt, and pepper. Add peas, cheese, green onion, mayo and miracle whip. Chill. Toss when ready to serve and garnish with bacon.

Low Fat Alfredo Sauce

2010-06-15T13:25:00.000-07:00

This is so good, I would never guess it was low in fat. My kids absolutely loved it and all asked for more and more.

Guiltless Alfredo

from Our Best Bites

2 C low-fat milk

1/3 C (3 oz) low fat cream cheese (I used fat free and it turned out fine)

2 T flour

1 t salt

1 T butter

3 garlic cloves

1 C grated Parmesan cheese

Mix milk, cream cheese, flour and salt in a blender until smooth. Melt butter in skillet and saute garlic for about 30 seconds. Add milk mixture to garlic and stir for a few minutes until thickened. Add parmesan cheese and stir. Cover with a lit, remove from heat and let sit for 10 minutes to thicken up more. If you refrigerate this it will get very thick, add milk and re-heat.

Drop Sugar Cookies

2010-06-14T14:38:00.000-07:00

One of my husband's favorite treats is a sugar cookie from Subway, I assume they are Otis Spunkmeyer. For many years I have tried many different drop sugar cookie recipes in hope to duplicate them. His main requirement is that they are soft, he is all about a soft cookie. I made so many different recipes that I have lost count. Sadly, none of them lived up to the Subway cookie. The one time in the past five years they he told me, "this is it!" was the time I made Pillsbury refrigerated cookie dough. What's a girl to do? I finally came across this recipe and it is by far the best one. They are soft and they stay soft even the next day and the flavor is buttery delicious. My hunt for the best drop sugar cookie has finally ended.

Drop Sugar Cookies
allrecipes.com via savory sweet life

1 1/4 cups white sugar

1 cup salted butter

3 egg yolks

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon of salt

1/3 cup coarse sugar crystals or regular granulated sugar

Directions:

Preheat oven to 350 degrees.

Cream together butter and sugar. Mix in 1 egg yolk at a time and vanilla extract. Add flour, baking soda, cream of tarter, and salt until cookie dough is completely mixed. Be sure to scrape down the bowl to be sure everything is mixed. Using a medium scoop, form dough balls and roll them in sugar crystals. Place cookie balls on a cookie sheet lined with parchment paper 2 inches apart from one another. Bake for 12-14 minutes until the surface of each cookies have a cracked like texture. Remove from oven and allow cookies to remain on the cookie sheet for 5 mintues before transferring to a cooling rack.

Spaghetti Pie

2010-06-11T08:11:00.000-07:00

This is one of those meals that I like even better the second day. You can prepare it ahead of time and refrigerate. It is just good, homemade spaghetti. I love the taste of the green peppers added in it, it gives it a fresh, homemade taste. Then again, I love any recipe where green peppers are involved.

Spaghetti Pie

1 pound angel hair pasta
1/2 stick butter (4 TBS), melted
1 cup parmesan cheese
3 eggs
1 carton cottage cheese
1 pound ground beef
1 1/2 to 2 jars of your favorite spaghetti sauce
onion
green pepper
mushrooms
mozzarella cheese, grated

Cook meet with onion, green pepper, and mushrooms. Drain fat and add sauce to meat.

Cook pasta and drain. Place pasta in baking dish (9x13) and toss with melted butter, parmesan and eggs. Top with cottage cheese and then meat mixture.

Bake at 350 degrees for 1 house.

Top with mozzarella cheese the last 5 minutes.

Hawaiian Melt

2010-06-10T08:07:00.000-07:00

Need a super easy dinner idea for those busy summer days?

This is what I like to make when I have had a really busy day and I come inside from entertaining kids right at dinnertime and haven't even given dinner a single thought. I can throw this together in 10 minutes or less and it really is so good. I always use canned chicken (I love the Kirkland brand canned chicken from Costco) but you can use tuna as well.

Hawaiian Melts

bread
tuna or chicken (canned)
mayo
celery
green onions
crushed pineapple
cheese

Toast bread and place on a cookie sheet. Mix your chicken or tuna with mayo;, celery and green onions. Put chicken mixture on each piece of toast, top with crushed pineapple and cheese. Put under broiler until cheese is melted and bubbly. Salt and pepper to taste.

Hawaiian Haystacks

2010-06-09T15:00:00.000-07:00

This is one of our favorite meals, I love the mixture of all the vegetables. It is so fresh and healthy tasting. Sometimes I just make some chicken gravy from a packet, which is less fattening, but when we want the really good and "fancy" haystacks this is what we have. This recipe came from my cousin, Julie. Thanks Julie, we LOVE this!

Hawaiian Haystacks

4 c. cooked, diced chicken
2 c. cream of chicken soup
1 soup can full of milk
16 oz. sour cream
1 1/2 c. grated mozzarella cheese
2 Tbsp. celery salt
1 Tbsp. onion powder

Heat mixture through on medium low heat. Serve over white rice.

Top as desired:
Cheddar Cheese
Celery
Pineapple
Tomatoes
Sliced almonds
Chinese noodles
Coconut
Green onions
Black olives
Green bell pepper

Chocolate Chip Cookie Ice Cream Cake

2010-05-30T21:20:00.000-07:00

Is there anything better than chocolate chip cookies and ice cream? This is the most simple dessert and if you are not in the mood to cook, just use bakery cookies!

Ice Cream Cookie Cake

1 batch of your favorite chocolate chip cookies
2 half gallons of your favorite vanilla ice cream
chocolate magic shell

Crumble about 8 cookies and spread on bottom of a spring form pan. Top with magic shell and put in freezer until chocolate freezes. Place whole cookies along the edges of the pan and fill in with ice cream. Top with more cookie crumbs and magic shell.

Cold and Fresh Macaroni Salad

2010-05-30T21:16:00.001-07:00

This is my favorite macaroni salad, it is light, cold and fresh. It took me a long time to find a pasta salad recipe I really love. You have to refrigerate it for a couple of hours before serving it. I tasted it right after I made it and I thought the dijon taste was way too strong but after sitting in the fridge for two hours, the flavors all combined and it was perfect. You can add to it as you like, cucumbers, cheese and any veggies you like.

salt
1 pound macaroni
1/2 small red onion, minced
2 stalks celery, minced
1/4 cup minced fresh parsley
2 TBS lemon juice
1 Tablespoon dijon mustard
1/8 teaspoon garlic powder
pinch cayenne pepper
1 1/2 mayonaise
Pepper

Boil macaroni and add 1 Tablespoon salt to water while boiling, cook until nearly tender, about 5 minutes. Drain and rinse in cold water, keep macaroni wet.

Pour macaroni in a large bowl and toss in onion, celery, parsley, lemon juice, mustard, garlic powder and cayenne and let sit for at least 2 minutes. Add mayonaise and let sit until no longer watery. Season with salt and pepper to taste. Refrigerate for at least one hour before serving.

Fruit Dip

2010-05-30T21:14:00.000-07:00

This is so simple and so delicious. Everytime I make this people ask for the recipe and can't stay out of it.

1 small jar marshmallow cream

1 8 ounce block cream cheese ( I always use low fat or fat free)

the rind of one medium sized orange

Combine marshmallow cream and cream cheese then grate the rind of the orange into it with a fine grater and mix.

Enjoy!