ALL FOR THE LOVE OF FOOD

HAZELNUT CHOCOLATE CHIP COOKIES!!!

2010-02-23T10:15:00.000-08:00

Hazelnut Chocolate Chip Cookies

1/2 cup old-fashioned oats
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup packed, light brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla
4-oz. English toffee candy, (Heath of Skor), finely chopped
1 cup hazelnuts, toasted, husked, chopped
1 (12-oz.) bag chocolate chips
-

1-) Preheat oven to 325 degrees.

2-) Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in flour, baking soda, baking powder, and salt. Set aside.

3-) Using a electric mixer, beat butter, and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in toffee, hazelnuts, and chocolate chips.

4-) Drop by rounded tablespoon on sheet, placing 1-inch apart. Bake until the cookies are golden, about 15 minutes. Remove from oven and cool on sheet for 5 minutes. Remove from sheet and place on cooling racks until completely cool.

THE PERFECT BROWN RICE!!!

2010-02-23T10:07:00.001-08:00

This really makes the

Perfect Brown Rice!!!

Perfect Brown Rice

brown rice (whichever type you prefer)

water - use four cups of water for every one cup of rice

salt - to taste

1-) Rinse rice in a strainer under cold water for 30 seconds, swirling the rice around with your hand.

2-) Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once, and boil, uncovered, for 30 minutes.

3-) Pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat.

4-) Cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot isn't extremely tight, place a piece of aluminum foil over the pot then place the lid on top of foil for a tighter seal).

5-) After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

YUMMY MUMMY COOKIES!!!

2010-02-16T09:21:00.000-08:00

Yummy Mummy Cookies
2/3 cup butter, softened
1 cup sugar
2 tsp. vanilla
2 eggs
2 1/2 cups flour
1/2 cup cocoa
1/4 tsp. baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 to 2 pkg. (10-oz. each) white chocolate chips
1 to 2 Tbs. shortening (do not use butter or margarine)
Additional: mini chocolate chips for eyes
-
1-) Beat butter, sugar, and vanilla in large bowl until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, bating until blended. Stir in 1 cup mini chocolate chips. Refrigerate dough 15-20 minutes or until firm enough to handle.
-
2-) Heat oven to 350 degrees.
-
3-) To form mummy body, using 1 tablespoon dough, roll into 3 1/2 inch carrot shape; place on ungreased cookie sheet. To form the head, using 1 teaspoon dough, roll into ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.
-
4-) Bake 8-9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
-
5-) Place 1 2/3 cups (10 ounce package) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl. Microwave at HIGH 1 minute; stir until chips are melted. (I used a double boiler.)
-
6-) Coat tops of cookies by placing one cookie at a time on table knife or narrow spatula; spoon white chip mixture evenly over cookie to coat. (If mixture begins to thicken, return to microwave for a few seconds.) Place coated cookies on wax paper. Melt additional chips with shortening, if needed, for additional coating. As coating begins to set on cookies, using a toothpick, score lies and facial features into coating to resemble mummy. Place 2 mini chips on each cookie for eyes. Store, covered, in cool, dry place. Makes abut 30 cookies.

PERFECT PIE CRUST!!!

2010-02-16T09:18:00.000-08:00

The Perfect Pie Crust
2 1/2 cups flour
1/4 tsp. fine salt
3 Tbs. white sugar
1/4 cup shortening, cold
12 Tbs. butter, cold, and cubed
1/4 cup to 1/2 cup ice water
-
1-) In a large mixing bowl, sift together the flour, salt, and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry blender. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
-
2-) When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10-11-inch circle to make a 9-inch pie.
-
This makes 2 shells.

SOUR CHERRY PIE!!!

2010-02-16T09:16:00.000-08:00

Sour Cherry Pie
2 (16-oz.) can pitted red tart cherries
1 cup reserved cherry liquid
1 1/2 cup sugar, divided
1/3 cup cornstarch
1/8 tsp. salt
1 Tbs. butter
1/4 tsp. almond extract
3-4 drops red food coloring
crust for 9" double pie crust (click HERE for the perfect pie crust recipe)
milk
sugar
-
1-) For filling: Drain cherries in large strainer over bowl, reserving 1 cup liquid. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup cherry liquid. Cook and stir on medium heat 3-4 minutes or until mixture thickens. Remove from heat. Stir in cherries, remaining 3/4 cup sugar, butter, almond extract and food color. Refrigerate for 1 hour.
-
2-) For crust: eat oven to 400 degrees. Prepare, cut, and press crust into 9-inch pie plate. Spoon in filling. Cover pie with top crust. Cut slits in top crust to allow steam to escape.
-
3-) For glaze: Brush with milk. Sprinkle with sugar. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake for 40-45 minutes or until filling in center is bubbly and crust is golden brown. You will have to cover edges of crust for some time to prevent from burning.
-
4-) Cool until barely warm or to room temperature before serving, otherwise it will be runny.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE, AND POMEGRANATE VINAIGRETTE!!!

2010-02-16T09:14:00.000-08:00

Chopped Apple Salad with Toasted Walnuts,
Blue Cheese, and Pomegranate Vinaigrette
Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
2 Tbs. red wine vinegar
1 heaping Tbs. Dijon mustard
1 Tbs. honey
salt
freshly ground black pepper
3/4 cup extra-virgin olive oil
*
Salad:
6 apples (Granny Smith, Gala, Fuji) skin left on,
core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled
salt freshly ground black pepper
I also added bacon bits
-
For the Vinaigrette: Whisk together the pomegranate molasses, vinegar, mustard, honey, and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
-
For the Salad: Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to cat, season with salt and pepper, to taste.

CHOCLATE FRIED ICE CREAM!!!

2010-02-16T09:11:00.000-08:00

Chocolate Fried Ice Cream
1 qt. vanilla ice cream
1 cup vanilla wafer crumbs (about 30 wafers)
1/2 cup finely chopped pecans
1/2 cup coconut flakes
3 Tbs. cocoa
2 eggs
vegetable oil
Chocolate Nut Sauce, recipe follows
-
1-) Cover tray with wax paper. Form six ice cream balls with scoop; place on prepared tray. Cover; freeze several hours or until very firm.
-
2-) Stir together vanilla wafer crumbs, nuts, coconut, and cocoa firmly into ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place on prepared tray; freeze 2 hours or until very in medium bowl; set aside. Beat eggs in small bowl. Coat ice cream balls with crumb mixture, pressing crumbs firmly into ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place on prepared tray; freeze for 2 hours or until very firm.
-
3-) Just before serving, heat 2-inches oil in fry pan or deep fryer to 375 degrees. Remove 2 balls at a time from freezer; fry in hot oil 20 seconds or until browned. Drain; serve immediately with Chocolate Nut Sauce.
-
Chocolate Nut Sauce:
3 Tbs. butter
1/3 cup pecan pieces
2/3 cup sugar
1/4 cup cocoa
1/8 tsp. salt
1/2 cup light cream
1/2 tsp.vanilla
-
1-) Melt butter in small saucepan over low heat; add nuts. Cook and stir until lightly browned. Remove from heat; stir in sugar, cocoa, and salt. Stir in light cream.
-
2-) Cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla. Serve warm.

BBQ CHICKEN QUESADILLA WITH SMOKED TOMATO RELISH & BUTTERMILK DRESSING!!!

2010-02-16T09:08:00.000-08:00

BBQ Chicken Quesadilla with Smoked Tomato Relish & Buttermilk Dressing

Ingredients

4 chicken thighs, boned (about 1 pound), skin removed

3 cups Mesa BBQ sauce or store bought, divided

Salt and freshly ground pepper

24 (6-inch) flour tortillas

2 cups shredded Monterey Jack cheese

2 cups shredded white cheddar cheese

1 large red onion, thinly sliced

1/4 cup olive oil

2 tablespoons ancho chile powder

Smoked Tomato Salsa:

8 cold smoked plum tomatoes, coarsely chopped

1/2 serrano chile, finely chopped

4 cloves garlic, finely chopped

3 tablespoons balsamic vinegar

1/4 cup coarsely chopped cilantro

Salt and freshly ground pepper

Buttermilk Dressing:

1/4 cup sour cream

3/4 cup buttermilk

2 cloves garlic, finely chopped

3 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

1/4 teaspoon cayenne pepper

Salt and freshly ground pepper

-
*

Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.

-
*

For the Smoked Tomato Salsa:

Mix all ingredients together and season with salt and pepper to taste.

-
*

For the Buttermilk Dressing:

Mix all ingredients together and season with salt and pepper to taste.

-
*

To serve:

Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.

BUFFALO CHICKEN SALAD!!!

2010-02-16T09:04:00.000-08:00

Buffalo Chicken Salad
Boneless buffalo wings (click HERE for recipe)
leafy green lettuce, coarsely torn or chopped
carrots, shredded
hard boiled eggs, sliced
bacon, crumbled (we just bought the pre-crumbled bacon for this one!)
olives, sliced
cheddar cheese, shredded
blue cheese crumbles
-
Layer or toss together all ingredients. Serve with ranch or blue cheese dressing (or your favorite salad dressing) and top with crumbled tortilla chips!

SEMI-BAKED BONELESS BUFFALO WINGS!!!

2010-02-16T09:03:00.000-08:00

Semi-Baked Boneless Buffalo Wings
1-2 Lbs. chicken breasts, cut into strips
1 c. flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 egg
1/2 c. milk
1/2 c. oil (vegetable or canola)
3/4 c. Frank's Red Hot Sauce (found by the BBQ sauce at the store)
1 cube butter
Blue cheese dressing (or Ranch) for dipping
-
Combine flour, salt, pepper, cayenne, and paprika in a medium sized bowl. In a separate bowl, beat egg and then mix in milk. Dip the chicken one at a time in the egg mixture, then dredge in flour mixture. Heat oil in a large skillet (medium-high heat) and fry chicken on each side for about 20-30 seconds (or you can deep-fry it). Remove chicken from skillet, place on a baking sheet and place in the oven at 350 degrees for 10-12 minutes or until the chicken is completely cooked through. While the chicken is baking combine the hot sauce and butter in a small saucepan and cook on medium-low heat until butter is melted, do not bring to a boil. Remove chicken from oven and place in a Tupperware-like bowl that has a lid. Pour sauce over the chicken, then cover with the lid. Shake until chicken is covered with sauce. Serve immediately with blue cheese or ranch.

CHICKEN TORTILLA SOUP WITH CHIPOTLE & FIRE ROASTED TOMATO!!!

2010-02-16T08:59:00.000-08:00

Chicken Tortilla Soup
with Chipotle & Fire Roasted Tomato
3 cups chicken stock

1 pound chicken tenders

1 bay leaf, fresh if available

1 tablespoon extra-virgin olive oil, 1 turn of the pan

4 slices thick, smoky center cut bacon, chopped

1 onion, finely chopped

4 cloves garlic, chopped

2 chipotles in adobo, chopped, plus 2 tablespoons sauce

1 (28-ounce) can crushed fire roasted tomatoes

Salt

4 cups lightly crushed corn tortilla chips

2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound

1 lime, cut into wedges

1/2 red onion, chopped

Freshly chopped cilantro leaves, for garnish
-
1-) Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.

-
2-) While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

-
3-) Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.

-
4-) Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

PUMPKIN ROLL CAKE!!!

2010-02-16T08:55:00.000-08:00

Pumpkin Roll Cake
Cake:

3/4 cup cake flour

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

3/4 teaspoon ground allspice

6 large eggs, separated

1/3 cup granulated sugar

1/3 cup golden brown sugar, packed

2/3 cup canned pumpkin, packed

1/8 teaspoon salt

Powdered sugar

*
Filling:

1 teaspoon unflavored gelatin

2 tablespoons dark rum

1 cup whipping cream, chilled

3 tablespoons powdered sugar

6 tablespoons plus

1/2 cup English toffee pieces for garnish

Additional powdered sugar, for garnish

1 1/2 cups purchased caramel sauce, warmed, for garnish
-
1-) For the cake: Preheat the oven to 375 degrees F.

-
2-) Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

-
3-) Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

-
4-) Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

-
5-) For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

-
6-) To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.

-
7-) Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

HOLIDAY CHEESEBALL!!!

2010-02-16T08:51:00.000-08:00

Holiday Cheese Ball
2 (8-oz.) pkg. cream cheese
5 shakes garlic salt
10 shakes Beau Monde seasoning
2 Tbs. mayo
1 1/2 cups grated sharp cheese
1 Tbs. grated onion
1/4 cup chopped black olives
1/2 cup chopped pecans
-
Combine all ingredients except nuts in a bowl and mix thoroughly. Roll or shape into a ball and roll in nuts. Keep refrigerated. Serve with crackers. Hint: It tastes better after a day!

HO HO HO CUPCAKES!!!

2010-02-16T08:48:00.000-08:00

Ho Ho Ho Cupcakes
(Red Velvet Cupcakes)
*
Cupcakes:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract
*

Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

-
1-) Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

-
2-) In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

-
3-) Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

-
-
For the Cream Cheese Frosting:

1-) In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

-
2-) Garnish with chopped pecans and a fresh raspberry or strawberry.

BANANAS FOSTER FRENCH TOAST!!!

2010-02-16T08:47:00.000-08:00

Bananas Foster French Toast
4 large eggs

1 cup heavy cream

1 teaspoon ground cinnamon

8 tablespoons butter, divided

8 large croissants, halved

1/2 cup dark corn syrup

1/2 cup firmly packed brown sugar

1 cup maple syrup

1 cup chopped pecans

6 ripe bananas, halved crosswise and lengthwise

1 teaspoon rum extract
-
1-) In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

-
2-) In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

CLAM CHOWDER!!!

2010-02-16T08:45:00.000-08:00

Clam Chowder
12 tablespoons (1 1/2 sticks) unsalted butter, divided

2 cups chopped yellow onions (2 onions)

2 cups medium-diced celery (4 stalks)

2 cups medium-diced carrots (6 carrots)

4 cups peeled medium-diced boiling potatoes (8 potatoes)

1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 quart (4 cups) clam juice

1/2 cup all-purpose flour

2 cups milk

3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
-
1-) Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

-
2-) In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

ASIAGO BREAD!!!

2010-02-16T08:44:00.000-08:00

Asiago Bread
1 cup plus 2 Tbs. water
2 Tbs. olive or vegetable oil
3 1/2 cups bread flour
1 tsp. sugar
1 tsp. salt
2 tsp. bread machine yeast
1 1/4 cups diced or shredded Asiago cheese
-
1-) Measure carefully, placing all ingredients except cheese in bread machine pan in the order recommended by the manufacturer.
-
2-) Select Dough/Manual cycle. Do not use Delay cycle. Add 1 cup of the cheese at the beep signal or 5 to 10 minutes before the last kneading cycle ends.
-
3-) Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
-
4-) Lightly grease cookie sheet with shortening. Gently shape dough into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 20 to 25 minutes or until almost double.
-
5-) Place square or rectangular pan on bottom oven rack; add hot water to pan until about 1/2 inch from top. Heat oven to 450 degrees. Using spray bottle with fine mist, spray loaf with cool water; sprinkle with flour. Carefully cut 1/2-inch-deep slash lengthwise down center of loaf with sharp serrated knife. Place remaining 1/4 cup cheese in slash.
-
6-) Bake 10 minutes. Reduce oven temperature to 400. Bake 15 to 20 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack to cool.
-
Success Tip: As the water evaporates and creates moisture in the hot oven, it dries the surface of the bread and makes a crisp crust.

SOUTHWESTERN WHITE CHILI!!!

2010-02-16T08:43:00.000-08:00

Southwestern White Chili
1 cup chopped onion
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. diced oregano, crushed
1/4 tsp. ground red pepper
2 1/2 cups dried white beans, cooked, rinsed
2 cans (4-oz.) diced green chiles
1 3/4 cup chicken broth
3 cans (10-oz.) chicken, undrained2 cups shredded Pepper Jack cheese
sour cream
-
In a 3 1/2- to 6-quart slow cooker, place the onion, garlic, cumin, oregano, red pepper, beans, green chiles, broth, and cooked chicken. Stir to combine. Cover and cook on LOW setting for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Stir in the cheese until melted. If desired, top with sour cream and sprinkle with additional green chiles or chives. Makes 8 servings.

ALMOST A CANDY BAR!!!

2010-02-16T08:42:00.000-08:00

Almost a Candy Bar
1 tube (16.5-oz.) refrigerated choc. chip cookie dough
4 nutty s'mores trail mix bars, chopped
1 pkg. (11-oz.) butterscotch chips
2 1/2 cups mini marshmallows
1 cup chopped walnuts
1 1/2 cups mini pretzels
1 pkg. (10-oz.) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 pkg. (11.5-oz.) milk choc. chips
-
1-) Let dough stand at room temp. for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 9x13-inch baking pan. Bake, uncovered, at 350 for 10-12 minutes or until golden brown.
-
2-) Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup, and butter; spoon over bars.
-
3-) In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Transfer to a small plastic bag, cut a hole in a corner of the bag. Drizzle chocolate over bars. Refrigerate for 1 hour or until firm before cutting. Yield: 3 dozen

CHOCOLATE PEANUT BUTTER BLOSSOMS!!!

2010-02-16T08:41:00.000-08:00

Chocolate Peanut Butter Blossoms
48 milk chocolate Kisses
1/2 cup shortening
1 cup creamy peanut butter
1/2 cup packed light brown sugar
1/3 cup sugar
1 egg
2 Tbs. milk
1 tsp. vanilla
1 cup flour
1//3 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
sugar
-
1-) Heat oven o 375 degrees. Remove wrappers from chocolates.
-
2-) Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, cocoa, baking soda, and salt; gradually beat into peanut butter mixture.
-
3-) Shape dough into 1-inch balls. Roll in sugar; place n ungreased cookie sheet.
-
4-) Bake 8 to 10 minutes or until set. Immediately press chocolaty into center of each cookie; cookie will crack around edges. Remove form cookie sheet to wire rack. Cool completely.

WHOLE WHEAT DINNER ROLLS!!!

2010-02-16T08:39:00.000-08:00

Whole Wheat Dinner Rolls
1 cup water
2 Tbs. butter, softened
1 egg
2 cups bread flour
1 1/4 cups whole wheat flour
1/4 cup sugar
1 tsp. salt
3 tsp. bread machine yeast
butter, melted, if desired
-
1-) Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer.
-
2-) Select Dough/Manual cycle. Do not use Delay cycle.
-
3-) Remove dough from pan, using lightly floured hands. over and let rest 10 minutes on lightly floured surface.
-
4-) Grease 9x13-inch pan with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
-
5-) Heat oven to 375 degrees. Bake 12-15 minutes or until golden brown. Serve warm or cool.
-
Tip: Brushing the tops of rolls with melted butter will give them a softer and deeper golden brown crust.

PEPPERMINT MELTAWAYS!!!

2010-02-16T08:38:00.000-08:00

Peppermint Meltaways
Cookies:
1 cup butter, softened
1/2 cup powdered sugar
1/2 tsp. peppermint extract
1 1/4 cups flour
1/2 cup cornstarch
Frosting:
2 Tbs. butter, softened
1 1/2 cups powdered sugar
2 Tbs. milk
1/4 tsp. peppermint extract
1/2 cup crushed peppermint candies
-
1-) In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in the extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
-
2-) Shape into 1-inch ball. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
-
3-) In a small bowl, beat butter until fluffy. Add the powdered sugar, milk, and extract; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.

CHOCOLATE ANDES MINT COOKIES!!!

2010-02-16T08:37:00.000-08:00

Chocolate Andes Mint Cookies
3/4 cup butter
1 1/2 cup brown sugar
2 Tbs. water
2 cups chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 pkgs. Andes Mints
-
1-) In a saucepan combine butter, brown sugar, and water. Cook until butter melts. Add chocolate chips. Let melt then set in mixing bowl and let cool.
-
2-) Add eggs, 1 at a time; beat until smooth. Add flour, baking soda, and salt. Beat until well blended.
-
3-) Refrigerate until easier to handle. Line baking sheet with foil. Roll into balls and bake at 350 degrees for 11-12 minutes. DO NOT OVERBAKE. When taken out of the oven, immediately place an Andes mint on top of each cookie. When melted, swirl with the back of a spoon. Don't swirl too much or the green color from the mint will disappear.

PEANUT BUTTER SNOWBALLS!!!

2010-02-16T08:36:00.000-08:00

Peanut Butter Snowballs

2 cups nonfat dry milk powder
1 cup chunky peanut butter
1 cup honey
1 tsp. vanilla
8-oz. white candy coating, coarsely chopped
1/4 cup shortening
3 cups flaked coconut
-
1-) In a large bowl, combine the milk powder, peanut butter, honey, and vanilla. Shape into 1-inch balls. Place on a waxed paper-lined baking sheet. Let stand, uncovered, for 30 minutes.
-
2-) In a microwave-safe bowl, melt candy coating and shortening at 70% power for 1-2 minutes; stir until smooth. If desired, tint some of the candy coating with food coloring. Dip balls into coating, then roll in coconut. Return to baking sheet; let stand until set. Store in an airtight container at room temperature.

HOLIDAY TRUFFLES!!!

2010-02-16T08:35:00.001-08:00

Holiday Truffles
3 cups semisweet chocolate chips
1 can (14-oz.) sweetened condensed milk
1 Tbs. vanilla
Finely chopped nuts, flaked coconut, baking cocoa, or colored sprinkles
-
1-) In a microwave-safe bowl, combine chips an milk. Microwave on high for 3 minutes, stirring after 1 1/2 minutes; stir until smooth. Stir in vanilla. Chill for 3 ours or until firm.
-
2-) Shape into 1-inch balls; roll in nuts, coconut, cocoa, or sprinkles. Chill 1 hour or until firm. Store covered at room temperature or in the refrigerator.

PEANUT BUTTER BARK!!!

2010-02-16T08:34:00.000-08:00

Peanut Butter Bark
2 pgks. (4-oz. each) Hershey's Special Dark chocolate baking bars, broken into pieces
1 2/3 cups peanut butter chips
1 Tbs. shortening (do not use butter, marg, spread, or oil)
1.2 cup roasted peanuts or toasted almonds,* coarsely chopped
-
1-) Line 9x13 pan with foil or wax paper.
-
2-) Place chocolate in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
-
3-) Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at Medium 1 minute; stir. If necessary, microwave at Medium an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.
-
4-) Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Cover, refrigerate until firm. Break into pieces.
-
* To toast almonds: Heat oven to 350 degrees. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

CHOCOLATE FUDGE!!!

2010-02-16T08:33:00.000-08:00

Chocolate Fudge
3 Tbs. butter, divided
3 pkgs. (4-oz. each) German sweet chocolate
2 cups (12-oz.) semisweet chocolate chips
1 jar (7-oz.) marshmallow creme
4 1/2 cups sugar
1 can (12-oz.) evaporated milk
2 cups pecans or walnuts, chopped, if desired
-
1-) Line a 9x13 pan with foil; butter the foil with 1 Tbs. butter and set aside. Break German chocolate into 1-inch pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside.
-
2-) In a large saucepan, bring the sugar, milk, and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts.
-
3-) Pour into prepared pan. Let stand at room temperature until cool. Cut into squares. Store in an airtight container in the refrigerator.

PEANUT CLUSTERS!!!

2010-02-16T08:31:00.000-08:00

Peanut Clusters
1 (12 ounce) package semi-sweet chocolate chips

1 (12 ounce) package peanut butter chips1

2 ounces raw Spanish peanuts
-

1-) Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.

-
2-) Drop by teaspoon full on wax paper. Allow to cool.

CHEX PARTY MIX!!!

2010-02-16T08:30:00.000-08:00

Chex Party Mix
9 cups of Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic flavored bagel chips
6 Tbs. butter
2 Tbs. Worcestershire Sauce
1 1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. onion powder
-
1-) In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.-
2-) Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.-
Oven Directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

BAKED MACARONI & CHEESE!!!

2010-02-16T08:28:00.000-08:00

Baked Macaroni & Cheese
1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs
-
1-) Preheat oven to 350 degrees F.-
2-) In a large pot of boiling, salted water cook the pasta to al dente.-
3-) While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.-
4-) Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.-
5-) Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

CHEESY SKILLET CHICKEN WITH PASTA & BROCCOLI!!!

2010-02-16T08:26:00.000-08:00

CHEESY SKILLET CHICKEN
with PASTA & BROCCOLI
2-3 boneless, skinless chicken breasts, cut into 1-inch squares

Table salt and ground black pepper

3 tablespoons olive oil

1 medium onion, minced

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

8 ounces ziti (penne makes a great substitution)

4 1/4 cups water

2 1/2 cups low-sodium chicken broth

4-5 cups broccoli florets (depending on how much broccoli you want)

1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse

3/4 cup heavy cream

3/4 cup grated Asiago cheese *asiago is in the original recipe and can be interchanged, but I used Parmesan

1 1/2 tablespoons fresh lemon juice

-
1-) Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer.
-
2-) Transfer the chicken to a clean bowl and set aside. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds. Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally. Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water.
-
3-) Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes. Uncover and return the heat to medium-high. Stir in the cream, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.
-
4-) Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Parmesan at the table, if desired.

PUMPKIN CHEESECAKE PIE!!!

2010-02-16T08:23:00.000-08:00

Pumpkin Cheesecake Pie
Make the Pie dough:
1 1/2 cups all purpose flour, cold
1/2 tsp. salt, cold
1 Tbs. sugar, cold
2/3 cup shortening, cold
4 Tbs. water, cold

Combine dry ingredients in a large bowl.Add shortening and gradually work it into the flour with a fork or pastry cutter. The mixture should be crumbly.Add cold water and stir until combined.Roll in a flat disc-shape, wrap in plastic or a ziploc bag and place in the refrigerator for about an hour or the freezer until firm.
***

Make Cream Cheese Layer
8 oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1 tsp lemon juice.

Mix the cream cheese and sugar using a mixer. Add egg and lemon juice and continue mixing until creamy.Place in the refrigerator for about 30 minutes.Preheat oven to 375 degrees.Roll out dough.Lightly … or more generously flour your surface.Roll out dough in a 13-14 inch diameter to fit a 9″ deep dish pie plate.Carefully place rolled dough in pie plate. Try not to stretch or tear it.Fold the excess dough under or trim it and create a decorative border.
***

Make the Pumpkin Layer
15 oz. can of pumpkin
1 cup sugar
1 Tbs. pumpkin pie spice
2 eggs
1/2 cup evaporated milk

Beat pumpkin, sugar and spice with a mixer.Add eggs and beat until combined.Add milk and beat until combined.Spread the cream cheese mixture in the dough covered pie plate.Layer the pumpkin mixture on top and try not to disturb the cream cheese underneath.Cover the edges of the pie crust with foil to keep them from getting too brown and place the pie in the oven.Bake for about 20 minutes then apply the topping before baking the rest of the time needed.
***

Topping
1 cup pecans, chopped
1/2 cup miniature chocolate chips
1/2 cup packed brown sugar
2 Tbs. pure maple syrup

Mix the ingredients in a medium bowl.After the pie has baked for the first 20 minutes, remove the foil and layer the topping on.Bake for another 25-30 minutes. Remove and cool.Cover and chill in the refrigerator for a couple of hours before serving.

SPINACH & CITRUS SALAD!!!

2010-02-16T08:21:00.000-08:00

Spinach & Citrus Salad
For Dressing:

1/4 cup reserved citrus juice

1 tablespoon Champagne vinegar

2 tablespoons orange olive oil (recommended: O Olive Oil)

1 tablespoon chopped fresh tarragon leaves

1 tablespoon chopped fresh chives

Salt and pepper

9 ounces baby spinach

1 jar (24-ounce) sun fresh citrus salad, drain and liquid reserved

4 ounces goat cheese
-
1-) In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.

SWEET & SOUR MEATBALLS!!!

2010-02-16T08:19:00.000-08:00

Sweet & Sour Meatballs
Meatballs:
1- 1 1/2 lbs. hamburger
3/4 cup oats
2 eggs
1/2 cup onion, chopped
1/2 cup milk
1 tsp. Worcestershire sauce
1 tsp. salt
pepper
-
Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 tsp. mustard
1/4 cup BBQ sauce
1 tsp. Worcestershire sauce
-
1-) Mix all meatball ingredients in a large bowl until combined. Form into meatballs and place in a 9x13 pan.
-
2-) To make the sauce, combine all sauce ingredients. Pour over the meatballs.
-
3-) Bake at 350 degrees for 30 minutes.
-
Note: I always double the sauce. I like to serve this over rice.

CHEWY WHITE CHOCOLATE, CHOCOLATE COOKIES!!!

2010-02-16T08:18:00.000-08:00

Chewy White Chocolate, Chocolate Cookies
1 3/4 cup flour
1 1/4 cup cocoa powder
1 cup white sugar
3/4 cup brown sugar
2 tsp. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips
-
1-) Preheat oven to 350 degrees and grease cookies sheets.
-
2-) In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add the salt and vanilla.
-
3-) In another bowl, combine the flour, cocoa, and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
-
4-) Bake for 8-10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SNICKERDOODLES!!!

2010-02-16T08:17:00.000-08:00

Snickerdoodles
1/2 cup white sugar
1 1/4 tsp. cinnamon
1 cup butter, softened
2 1/2 cups white sugar
4 eggs
1 tsp. vanilla
2 1/2 Tbs. water
6 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
-
1-) In a medium bowl, mix 1/2 cup sugar and cinnamon, set aside.
-
2-) In a large mixing bowl, combine butter and 2 1/2 cups sugar until light and fluffy. Add eggs, vanilla, and water; beat until fluffy. Add flour, cream of tartar, baking soda, and salt, turning mixer on and off in quick bursts at low speed until flour is nearly blended in.
-
3-) Continue mixing at medium speed until well mixed. Shape dough by rounded tablespoons; roll in cinnamon-sugar mixture. Place on cookie sheet lined with waxed paper and bake at 350 degrees for 9-10 minutes or until golden brown. Makes 5 dozen 3-inch cookies.

BROCCOLI CAULIFLOWER CHEESE SOUP!!!

2010-02-16T08:16:00.000-08:00

Broccoli Cauliflower Cheese Soup
4 chicken bouillon cubes
6 cups water
2 cups onions, chopped
2 cups celery, chopped
2 cups carrots, chopped
2 cups broccoli, chopped
2 cups cauliflower, chopped
2 cups potatoes, chopped
2 cans cream of chicken soup
1 lb. Velveeta cheese
-
Dissolve bouillon cubes in water. Add all veggies and simmer until done. Add soup and cheese. Stir until well blended. If you like your soup smooth rather than chunky, use potato masher, or gravy mixer to mash up veggies.

BEST-EVER HOT COCOA MIX!!!

2010-02-16T08:15:00.000-08:00

Best-Ever Hot Cocoa Mix
3 cups nonfat dry milk
2 cups powdered sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 tsp. salt
-
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of the mix into 1 cup hot milk. Top with whipped cream or mini marshmallows. Makes about 20 servings.

BACON & POTATO SOUP!!!

2010-02-16T08:13:00.000-08:00

Bacon & Potato Soup
6 Tbs. butter
3-4 carrots, peeled and diced, optional
2-3 celery stalks, thinly sliced, optional
1 small onion, chopped, optional
1 tsp. celery salt
8 Tbs. flour
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. cracked pepper
1 tsp. salt
4 cups milk
4 chicken bouillon cubes
4 cups water
4-5 potatoes, peeled and cut into 1/2" cubes
3 cups shredded cheddar cheese
8 slices bacon, cooked and crumbled (or just use leftover ham)
-
1-) About 45 minutes before serving: in a large pot, over medium heat, melt butter. Add diced carrots, celery, and onions, and cook until tender, about 10 minutes.
-
2-) Stir in flour, mustard, paprika, salt, pepper, ad stir for about 1 minute.
-
3-) Gradually add milk, bouillon, water, and potatoes. Over high heat, heat to boiling, then reduce heat to low, stirring constantly.
-
4-) Cover and simmer ten minutes or until potatoes are tender. Remove pot from heat, stir in the grated cheese, just until melted. If you like, top each serving with crumbled bacon, or add directly to your soup. Makes about 8 1-cup servings.

HEALTHIER BANANA PEANUT BUTTER CHOCOLATE CHIP MUFFINS!!!

2010-02-16T08:12:00.000-08:00

Healthier Banana Peanut Butter
Chocolate Chip Muffins
4 Tbs. softened butter
2 eggs
2 ripe bananas, mashed
1 cup plain low-fat vanilla yogurt
2/3 cup sugar
heaping 1/4 cup creamy peanut butter
-
1 1/2 cups flour
1/2 cup whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
-
1/2 cup chocolate chips
-
1/4 cup coarse sugar
1/2 cup shredded sweetened coconut
-
1-) Preheat oven to 350 degrees. Place butter, eggs, bananas, yogurt, sugar, and peanut butter into a large mixing bowl. Mix to combine.
-
2-) Place all dry ingredients into a separate large bowl and stir to combine. Slowly add to wet ingredients along with the chocolate chips until just combined.
-
3-) Scoop into muffin tins lined with paper cups 2/3 way full. Sprinkle with coarse sugar and shredded coconut.
-
4-) Bake for 20-25 minutes or until toothpick comes out clean from center.

PUMPKIN SPICED CREAM CHEESE ROLLS!!!

2010-02-16T08:10:00.000-08:00

Pumpkin Spiced Cream Cheese Rolls
For the Rolls:
2 pkgs/cans crescent rolls
4 0z. cream cheese, softened
1/4 cup brown sugar
1/4 cup canned pumpkin
1/4 tsp. ground cinnamon
1/8 tsp. fresh ground nutmeg
-
For the Frosting:
4 oz. cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla
1 Tbs. canned pumpkin
--
1-) Preheat over to 350 degrees. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form on long rectangle.
-
2-) Place cream cheese, brown sugar, pumpkin, cinnamon, and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving 1/2 inch border around the edges. Starting at long edge, roll up then cut into 1-inch pieces. Place around 2 9-inch cake pans that have been sprayed with cooking spray. I left the centers open so the roll form a circle.
-
3-) Bake for 28-30 minutes or until roll are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting.
-
4-) To make the Frosting: Mix all ingredients into a large bowl and beat until smooth. Spread over warm rolls.
-
TIP: You can use your own cinnamon roll bread dough and fill with a doubled filling batch. I think this works better. I didn't like using the crescent rolls.

CHIPOTLE CHICKEN FAJITAS!!!

2010-02-16T08:09:00.000-08:00

Chipotle Chicken Fajitas
1 bottle (12-oz.) chili sauce
1/4 cup lime juice
4 chipotle peppers in adobo sauce
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup cider vinegar
1/3 cup packed brown sugar
1/3 cup molasses
4 medium green peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
1 Tbs. olive oil
1/8 tsp. salt
1/8tsp. pepper
10 flour tortillas
1 1/2 cups chopped tomatoes
1 cup (4-oz.) shredded Mexican cheese blend
-
1-) Place the chili sauce, lime juice, and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
-
2-) Pour remaining marinade into a small bowl; add the vinegar, brown sugar, and molasses. Cover and refrigerate.
-
3-) On six metal or soaked wooden skewers, alternately thread chicken, green peppers, and onion. (I separate all the food, one skewer for chicken, one skewer for peppers, ect... because they all have different cooking times.) Brush with oil; sprinkle with salt and pepper.
-
4-) Grill, covered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally. Unskewer chicken and veggies into a large bowl; add 1/2 cup chipotle-molasses sauce and toss to coat. Keep warm. Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield; 5 servings.

MAGIC BARS!!!

2010-02-16T08:08:00.000-08:00

Magic Bars
1/2 cup butter, melted
1 12 cups graham cracker crumbs
1 (14-oz.) can sweetened condensed milk
2 cups chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
-
1-) Heat oven to 350 degrees (325 degrees for glass dish). Coat 9x13-inch baking dish with non-stick cooking spray.
-
2-) Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut, and nuts. Press down firmly with a fork.
-
3-) Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
-
TIP: I double the crust (graham cracker crumbs and butter) to make a thicker crust.

PUMPKIN BREAD!!!

2010-02-16T08:06:00.000-08:00

Pumpkin Bread
3 cups sugar
1 cup oil
3 1/2 cups flour
2 tsp. salt
1 tsp nutmeg
1 tsp. cinnamon
2/3 cups water
4 eggs, beat before adding
1 cup pumpkin
2 tsp. soda
1 tsp. baking powder
1 tsp. allspice (or pumpkin spice)
1/2 tsp. clove
-
1-) Mix together sugar, oil, eggs, then other ingredients. Add water last!
-
2-) Butter and flour two bread pans. Bake at 350 degrees for about 45 minutes, or until golden brown and the center, when poked with a toothpick, comes out clean.
-
TIP: I think adding some nuts would work out well so there is some texture and crunch.

SNOW-CAPPED CHOCOLATE CRINKLES!!!

2010-02-16T08:04:00.000-08:00

Snow-Capped Chocolate Crinkles
1 chocolate cake mix
2 eggs
1 3/4 cups frozen whipped topping,thawed
1 cup powdered sugar, sifted
-
1-) Place the cake mix, eggs, and thawed whipped topping in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for at least 30 minutes.
-
2-) Preheat oven to 350. Position oven rack in middle of oven. Set aside ungreased cookie sheets. place sifted powdered sugar in a small, shallow dish.
-
3-) Shape dough into 1-inch balls. Roll cookies in powdered sugar to coat. Place 2-inches apart on ungreased cookie sheet.
-
4-) Bake for 10-12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft). Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance). Transfer cookies to wire rack with metal spatula and cool completely.

APPLE-CRANBERRY HARVEST COOKIES!!!

2010-02-16T08:03:00.000-08:00

Apple-Cranberry Harvest Cookies
1 spice cake mix
1 tsp. ground cinnamon
1/3 cup vegetable oil
2 eggs
1 cup peeled, finely chopped tart apple
2/3 cup dried cranberries
1 cup chopped walnuts
-
1-) Preheat oven to 350 degrees.
-
2-) Place half of the cake mix in a large mixing bowl along with the cinnamon, oil, and eggs. Blend with an electric mixer for 1-2 minutes, until smooth. Stir in the remaining cake mix, apple, and cranberries.
-
3-) Drop dough by teaspoonfuls, 2-inches apart, on greased cookie sheets. Sprinkle with a few chopped walnuts; gently press into the dough.
-
3-) Bake for 9-12 minutes or until set at edges and just barely set at center when lightly touched. Cool 1 minute on cookie sheets.

TOFFEE BROWNIES!!!

2010-02-16T08:00:00.000-08:00

Toffee Brownies
1 (17.6-ounce) package brownie mix with walnuts

Vegetable oil cooking spray

3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
-
1-) Prepare the brownie mix according to package directions.
-
2-) Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.-
3-) Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
-
TIP: I always prefer home-made brownies, so this could be made with your favorite brownie recipe.

CHIPOTLE LIME DIP!!!

2010-02-16T07:57:00.000-08:00

Chipotle Lime Dip

1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
-
Mix diced chipotle peppers, lime juice, and sour cream, and refrigerate for at least one hour. Garnish with scallions.

GUACAMOLE RECIPES!!!

2010-02-15T16:45:00.001-08:00

Chunky Guacamole

4 ripe avocados

3 limes, juiced

1/2 red onion, chopped

1 garlic clove, minced

2 serrano chiles, sliced thinly

1 big handful fresh cilantro, finely chopped

Extra-virgin olive oil

Kosher salt and freshly ground black pepper
-
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
****
****
Hotter Guacamole
4 ripe avocados

1 lime, juiced

1/2 medium red onion, chopped

1 garlic clove, minced

1 vine-ripe tomato, diced

1 big handful fresh cilantro leaves, finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

Kosher salt and freshly ground pepper
-
1-) Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.
-2-) Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
****
****
The Ultimate Guacamole
6 ripe avocados

3 limes, juiced

1 medium yellow onion, chopped

1 garlic clove, smashed then minced

2 serrano chiles, cut into rounds

1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper
-
1-) Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
-
2-) Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
****
****
Guacamole with Cumin Dusted Tortillas4 ripe Hass avocados, peeled, pitted, and chopped1/2 red onion, chopped1 jalapeno pepper, minced2 limes, juicedSalt and pepperChopped fresh cilantro leaves, to tasteCumin Dusted Tortillas, recipe follows
-
Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.
-
Cumin Dusted Tortillas:Peanut oil, for deep frying12 flour and/or blue corn tortillas, cut into quarters1 tablespoons ground cumin1 tablespoon kosher salt
-Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F. Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.
****
****
Charred Corn Guacamole with Corn Chips
4 tablespoons canola oil

Salt and freshly ground black pepper

3 ripe avocados, peeled, pitted and diced

1 serrano chile, finely diced

1 small red onion finely diced

1 lime, juiced

1/4 cup chopped cilantro leaves
4 ears Perfectly Grilled Corn, recipe follows

Blue, yellow and white corn chips, as accompaniment

1-) Heat the grill to high.
-
2-) Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.-
3-) Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
-
Perfectly Grilled Corn:

4 ears cornKosher salt-
1-) Heat the grill to medium.

2-) Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes

3-) Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.

4-) How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

ROASTED CORN QUESADILLAS!!!

2010-02-15T16:43:00.000-08:00

Roasted Corn Quesadillas
3 ears corn on the cob
2 Tbs. olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 Tbs. diced roasted red bell peppers
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cumin
6 Tbs. freshly chopped cilantro leaves, divided
6 oz. Jack cheese, shredded
6 oz. Cheddar, shredded
8 medium flour tortillas
Chipotle Lime Dip, recipe follows
-
1-) Preheat grill to high. Preheat oven to 375 degrees.
-
2-) Over medium flame or on a grill pan, roast corn. Let cool and cut off the cob.
-
3-) In a medium saute pan over med-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add tomatoes, corn kernels, and roasted red pepper. Stir and saute for 3 minutes and add salt, pepper, cumin, and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
-
4-) Evenly distribute mixture, the remaining cilantro, and cheeses among 4 tortillas. Top with remaining tortillas.
-
5-) Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces. Serve with Chipotle Lime Dip.
*****

Chipotle Lime Dip
1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
-
Mix diced chipotle peppers, lime juice, and sour cream, and refrigerate for at least one hour. Garnish with scallions.

BLUEBERRY CRUMB CAKE!!!

2010-02-15T16:39:00.000-08:00

Blueberry Crumb Cake
For the Streusel:
1/4 cup sugar
1/3 cup light brown sugar, lightly packed
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 lb (1 stick) unsalted butter, melted
1 1/3 cups flour
-
For the Cake:
6 Tbs. unsalted butter, at room temp.
3/4 cup sugar
2 eggs, at room temp.
1 tsp. vanilla
1/2 tsp. grated lemon zest
2/3 cup sour cream
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 cup fresh blueberries
Powdered sugar for sprinkling-
1-) Preheat oven to 350 degrees. Butter and flour a 9-inch baking pan.
-
2-) For the Streusel: Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and THEN the flour. Mix well and set aside.
-
3-) For the Cake: Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
-
4-) Spoon the batter into the prepared pan and spread it out with a knife. with your fingers, crumble the topping evenly over the batter. Bake for 40-50 minutes, until the cake tester comes out clean. Cool completely and serve sprinkled with powdered sugar.

TERIYAKI RICE BOWLS!!!

2010-02-15T16:36:00.000-08:00

Teriyaki Rice Bowls
Brown Rice
Stir-Fry Veggies of your choice
chicken breasts, cut into chunks
2/3 cup soy sauce
1 cup pineapple juice
1/4 cup ketchup
1/2 cup sugar
3 Tbs. rice vinegar
2 Tbs. honey
1 pinch red pepper flakes
2 cloves garlic, chopped
1/4 tsp. ginger
-
1-) Start the brown rice brown rice.
-
2-) Stir fry chicken chunks until not pink in the middle. Add the veggies and stir fry. I added a little chicken broth to it here.
-
2-) To make the glaze: In a saucepan combine soy sauce, pineapple juice, ketchup, sugar, rice vinegar, honey, red pepper flakes, garlic, and ginger. Bring to a boil over medium heat. Simmer for 20 minutes. (I added a little water mixed with cornstarch here to help the speed up the process.)
-
3-) To assemble: In each individual bowl: rice, then veggies and chicken, then top with some glaze. A small amount of glaze goes a long ways!

CRAZY-GOOD CARAMEL CORN!!!

2010-02-15T16:35:00.000-08:00

Crazy-Good Caramel Corn
Pop 4 full size bags of microwave popcorn
-
2 cups brown sugar
1 cup butter
1/2 cup Karo syrup
1/4 tsp. cream of tartar
1 tsp. baking soda
-
1-) Combine brown sugar, butter, syrup, and cream of tartar in a saucepan. Gently boil for 5 minutes, STIRRING CONSTANTLY. Stir in baking soda, remove from heat, and mix in popcorn.
-
2-) Spread out on several cookie sheets and bake in over at 225 degrees for 30 minutes, stirring/breaking apart every 10 minutes. Enjoy!!!

CARAMEL-GRANOLA BROWNIES!!!

2010-02-15T16:33:00.000-08:00

Caramel-Granola Brownies
1 box turtle brownie mix
3 Tbs. water
1/2 cup oil
2 eggs
1 cup granola
-
1-) Heat oven to 350 degrees. Grease bottom of 9x13.
-
2-) Make brownie batter as directed on brownie box; spread in pan. Sprinkle granola over batter in pan. Squeeze caramel randomly over batter.
-
3-) Bake 28 to 30 minutes, or until toothpick inserted 2-inches from side of pan comes out almost clean. Cool completely before cutting.

BUTTERSCOTCH RICE KRISPIES!!!

2010-02-15T16:32:00.001-08:00

Butterscotch Rice Krispies

6 cups Rice Krispies
Sauce:
1 cup sugar
1 cup Karo syrup
2 Tbs. butter
1 cup crunchy peanut butter
Topping:
1 cup butterscotch chips
1 cup chocolate chips
-
1-) In a large sauce pan bring the sauce ingredients to a boil. Add rice krispies. Stir well and place into a greased 9x13 pan.
-
2-) Melt the chips for the topping in the microwave for 20 seconds then stir. Repeat until smooth. Do not burn. Spread over top of rice krispies. Let set up before cutting into them.

PRETZEL BITES!!!

2010-02-15T16:29:00.000-08:00

Pretzel Bites
Texas size Rhodes Frozen roll dough
*as many as you like - each roll makes four bites
coarse salt (sea salt or Kosher salt)
Parmesan cheese
garlic
-
1-) Take a thawed roll. Cut it in four equal sections. Place dough bites on greased sheets. Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes).
-
2-) Bring a large pot of water to a gentle boil. When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon and place bites on paper towels to drain slightly. Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.
-
3-) Brush bites with melted butter, sprinkle with salt, garlic and toss in Parmesan cheese. You can also make cinnamon and sugar bites. Make a mixture of cinnamon and sugar: about 1 cup sugar and 1 1/2 tsp. cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.
-
4-) You can serve the Parmesan Pretzel bites with a Cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla Glaze. I am serving mine with pizza sauce.
-
Cheddar Dip:
1 Tbs. butter
1 Tbs. flour
1 cup milk
1 1/2 to 2 cups grated Cheddar cheese
-
Melt the butter in a med. size saucepan over med. heat. Add flour and stir until blended, and butter has turned lightly golden brown. Slowly whisk in the milk and cook until thickened slightly. Remove from heat and stir the Cheddar cheese until smooth and all of the cheese has melted. Season with salt and pepper. Shake a few red pepper flakes into the sauce for added spice.
-
-
Vanilla Glaze:
1 cup powdered sugar
2 Tbs. milk
1 Tbs. melted butter
1 tsp. vanilla

Breakfast Casserole

2009-10-22T16:38:00.000-07:00

6 cups loose (shredded) packed frozen hashbrowns (thawed, I just left them out overnight in the bag)
2/3 cup butter melted

Spray the 9x13 pan with pam or grease with butter and pour the butter over the top covering the hashbrowns
Cook @ 425 degrees for 25 minutes...
Reduce heat to 350 degrees

2 cups cooked ham (I used sausage - more taste)
1 cup shredded cheese
1 cup milk
4 eggs
1/2 tsp salt

Sprinkle the ham or sausage over the hashbrowns then the cheese...
Beat eggs, milk, and salt together then pour evenly over meat and cheese...
Bake at 350 for 25 minutes...

Kimberly's Taco Salad

2009-08-23T10:58:00.000-07:00

(I don't claim to be a photographer)

Taco Salad
1 lb Hamburger
1 pkg taco seasoning
1 head of lettuce- chopped fine
2 med. tomatoes- chopped
2 green onions- chopped
1 can kidney beans- washed and drained
2 cups shredded cheddar cheese
1/2 bag nacho cheese Doritos

Cook hamburger with salt and pepper, add taco seasoning. Mix all veggies, cheese, beans. Add hamburger and 1/2 bag of crushed nacho cheese Doritos.
Stir and add dressing.

Dressing:
1 cup mayo- not salad dressing
2 Tbsp Ketchup
1/4 cup Lemon juice
1/2 cup mild salsa

*Don't add all the dressing. Add little by little to taste. Last time I made this I used 3/4th of the dressing. Then it wasn't soggy.

HOT FUDGE ICE CREAM BARS!!!

2009-07-06T10:53:00.001-07:00

(Courtesy of Get Off our Butt and Bake)

Hot Fudge Ice Cream Bars
1 (16-oz.) can chocolate syrup or hot fudge sauce

¾ cup peanut butter19 ice cream sandwiches

1 (12-oz.) container frozen whipped topping, thawed

1 cup salted peanuts or other nuts

1-) Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

2-) Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers.

3-) Freeze until firm, about 1 hour. Cut into squares to serve.

*If you don’t like peanut butter, you could leave this out and just layer with fudge sauce, nuts, whipped topping, ect.*

*This keeps in the freezer very well and can be eaten straight from the freezer.*

BASIC PIZZA DOUGH!!!

2009-07-01T18:12:00.000-07:00

Basic Pizza Dough
2 1/4 tsp. active dry yeast
1 1/2 cups warm water (about 110 degrees)
3 1/2 cups all-purpose flour, (plus additional for rolling dough)
2 tsp. kosher salt (I love this stuff)
1/2 tsp. ground white pepper
1 scant Tbs. honey
1 Tbs. extra-virgin olive oil

1-) In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
-
2-) Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper, and honey and mix to blend. Sift in the remaining flour and mix to blend.
-
3-) Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3-5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume
-
4-) Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1 at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.
-
5-) Bake at 400 degrees for about 10-15 minutes. It all depends on how thick the crust is an how many toppings are on it. Just keep an eye on it.
-
6-) Tips:
#1- I spread a small amount of cornmeal on the baking sheet before placing the dough on it.
#2- Brushing the dough with olive oil can crate a barrier that will help to prevent the toppings from making the crust soggy.
#3- I double this recipe for my family and it makes about 8 (6-7-inch) pizzas.
#4- I bake my pizza rounds at 400 degrees for 6-8 minutes before putting the toppings on. I like a crispier crust.

WHOLE WHEAT WAFFLES!!!

2009-07-01T18:11:00.000-07:00

Whole Wheat Waffles
1 3/4 cup soft white wheat flour or all-purpose flour
1 Tbs. baking powder
1/4 tsp. salt
2 egg yolks
1 3/4 cup milk
1/2 cup oil
2 egg whites

1-) In a medium mixing bowl combine flour, baking powder, and salt. Make a well in center of dry mixture; set aside.
-
2-) In another medium mixing bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
-
3-) In a small mixing bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter, leaving a few fluffs of egg white. DO NOT OVERMIX.
-
4-) Pour batter onto waffle iron and bake until done. These are yummy!!!
-
Tip: One batch makes enough for my family, but I always make a double batch and freeze the leftovers for breakfasts another day. When you want those, throw them in the toaster.

OATMEAL-CRANBERRY COOKIES!!!

2009-06-22T15:55:00.001-07:00

Oatmeal-Cranberry Cookies
1 cup butter, softened
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups sweetened dried cranberries
1 ½ cups coarsely chopped pecans, toasted
1 ¼ cups quick-cooking oats
8 ounces white chocolate baking squares or bars (optional)

1-) Preheat oven to 375°.
-
2-) Beat butter until creamy. Gradually add sugars and mix well. Add egg and vanilla. Mix well.
-
3-) Combine flour, baking soda, baking powder, and salt. Add gradually to butter mixture. Mix until blended. Stir in cranberries, pecans, and oats.
-
4-) Drop dough by tablespoonfuls onto lined or lightly greased baking sheets. Place cookies about 2 inches apart. Bake for 8 to 10 minutes or until lightly browned.
-
5-) Cool on baking sheets for 2 minutes. Then, transfer to wire racks to finish cooling.
-
6-) Melt white chocolate and transfer to a zip-top bag. Cut the corner of the bag and use to drizzle white chocolate onto cookies.
-
Yields: 4 dozen cookies

QUICK CINNAMON ROLLS!!!

2009-06-22T11:04:00.000-07:00

Quick Cinnamon Rolls
1 3/4 cup warm water
1/4 cup sugar
1/2 cup oil
3 Tbs. yeast
1/2 Tbs. salt
5 1/4 cups flour
2 eggs

1-) Add everything to a mixing bowl EXCEPT salt and 3 cups of the flour.
-
2-) Mix until smooth. Let rest for 5 minutes. Add the salt and the 3 cups flour. Mix.
-
3-) Let rest for 15 minutes.
-
4-) Shape into cinnamon rolls. Place on a cookie sheet. Let rest 15 minutes again.
-
5-) Bake at 325 degrees for 15 minutes. Makes about 12 large rolls.

THE ULTIMATE CHEESECAKE!!!

2009-06-22T10:59:00.001-07:00

The Ultimate Cheesecake
Crust:

2 cups finely ground graham crackers (about 30 squares)

1/2 teaspoon ground cinnamon

1 stick unsalted butter, melted

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened

3 eggs

1 cup sugar

1 pint sour cream

1 lemon, zested

1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

1-) Preheat the oven to 325 degrees F.
-

2-) In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.-
-

For the Filling:-
-

1-) In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.-
-

2-) Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.-
-

3-) Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

-
-
Warm Lemon Blueberries:

1 pint blueberries

1 lemon, zested and juiced

2 tablespoons sugar

-
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servingsCook Time: 5 minutes

SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, & BLUE CHEESE!!!

2009-06-22T10:57:00.000-07:00

Spinach Salad with Cranberries,
Pecans, Bacon, & Blue Cheese
Salad:

½ lb. hickory smoked bacon slices, roughly chopped
½ cup pecans, toasted and roughly chopped
2 (6-oz.) containers baby spinach
½ small red onion, thinly sliced
1 cup dried cranberries
-
Dressing:

½ cup blue cheese, crumbled
¼ cup buttermilk
¼ cup sour cream
¼ tsp.sugar
salt and freshly cracked black pepper

1-) Preheat oven to 350°.
-
2-) Fry chopped bacon in a medium skillet over med-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined tray to drain.
-
3-) Toast pecans in the oven for about 6 minutes or until lightly golden and fragrant.
-
4-) In a medium bowl mash the blue cheese with a fork. Mix in buttermilk, sour cream, sugar, salt and peeper, to taste.
-
5-) Combine baby spinach, red onion, pecans, dried cranberries, and bacon in large bowl. Toss with the dressing immediately before serving.
-
Yields: 3-4 Servings ----Time to make: 25 min

MOLDY BONES!!!

2009-06-15T19:56:00.001-07:00

Moldy Bones
1 can (7-oz.) refrigerated breadsticks
1 egg white, beaten
1 Tbs. grated Parmesan cheese
1/2 tsp. dried basil leaves
pizza sauce

1-) Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).
-
2-) Brush breadsticks with egg white. Sprinkle with cheese and basil.
-
3-) Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.
-
Tip: For my family I triple this recipe. I always serve with a big green salad.

Chili

2009-06-09T20:10:00.000-07:00

1 1/2 lbs extra lean ground beef (I've used elk hamburger too)
2 or 3 cans of pinto beans, drained
1 large onion chopped
3 large cloves garlic, minced
1 15oz can tomatoes
1 can tomato paste
1/2 cup of water
2 to 3 Tbs chili powder
2 tsp salt
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp pepper

Crumble ground beef in slow cooker (Beef doesn't have to be browned first. Just thawed.)
Add beans, onion, and garlic

Mix the rest of the ingredients and add to slow cooker.

Cover & cook on high for 3 1/2 to 4 hrs or low 7-8 hours or until onion is tender.

Low Fat Corn Bread

2009-06-08T10:02:00.000-07:00

1 cup fat-free (skim) milk
2 tablespoons margarine, melted
1/4 cup fat-free cholesterol-free egg product
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt

1. Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.

2. Beat milk, margarine and egg product in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.

3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Nutrition Information:
1 Serving: Calories 145 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 250 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 10 %; Iron 6 % Exchanges: 1 Starch; 1 Fruit *Percent Daily Values are based on a 2,000 calorie diet.

Banana-Walnut Pancakes with Caramel Topping

2009-06-08T09:49:00.001-07:00

Prep Time: 15 min
Total Time: 15 min
Makes: 4 servings (3 pancakes each)

Pancakes:
2 cups Fiber One™ Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
1/2 cup mashed ripe banana
2 tablespoons chopped walnuts

Toppings:
1 firm ripe banana, sliced
2 teaspoons chopped walnuts
1/4 cup fat-free caramel topping

1. Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.

2. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts.

3. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.

4. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 520mg; Total Carbohydrate 62g (Dietary Fiber 7g, Sugars 21g); Protein 7g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 25%; Iron 10% Exchanges: 2 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.

FAJITAS!!!

2009-06-07T19:08:00.001-07:00

Fajitas
Marinade (Mojo):

1 orange, juiced

2 limes, juiced

4 tablespoons olive oil

2 garlic cloves, roughly chopped

3 chipolte chiles, in adobo sauce

3 tablespoon roughly chopped fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces

Salt and pepper

2 red bell peppers, thinly sliced

1 large onion, thinly sliced

Lime juice, olive oil, optional

12 flour tortillas, warm

Guacamole, recipe follows

Good quality store bought salsa

DirectionsIn a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat.
Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
Thinly slice the steak against the grain on a diagonal.
To serve:Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.

Guacamole:

5 ripe Hass avocados

3 to 4 limes, juiced

1/2 small onion, chopped

1 small garlic clove, minced

1 serrano chile, chopped

1 big handful fresh cilantro leaves, roughly chopped

Kosher salt and freshly ground black pepper

Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

BANANA SPLIT DESSERT!!!

2009-06-05T15:43:00.000-07:00

Banana Split Dessert
2 cups crushed graham cracker crumbs (save 1/2 cup for topping)
1/4 cup melted butter
3 sliced bananas
1/2 gal. vanilla ice cream, sliced 1/2 inch thick
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
1/2 cup melted butter
2 cups powdered sugar
1 1/2 cups evaporated milk
1 pint whipping cream, (whipped & sweetened with a bit of sugar)

1-) Mix graham cracker crumbs and butter and spread in 15x11-inch pan. Layer sliced bananas, then ice cream, then walnuts. Freeze until frozen.
-
2-) Meanwhile, make the sauce by melting chocolate and butter in a double boiler. Add powdered sugar and evaporated milk. Boil gently til thickened, about 15-20 minutes. Cool and spread over ice cream. Freeze. Whip 1 pint whipping cream sweetened with sugar. Spread on top of chocolate layer. Then top with remaining graham cracker crumbs. Freeze.

ORANGE JULIUS!!!

2009-06-05T15:41:00.001-07:00

Orange Julius
6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar (I use 1/3 cup)
1 tsp. vanilla
8-9 ice cubes (I measure 2 cups crushed ice)

Combine all ingredients except ice cubes in blender. Blend for 1-2 minutes, adding ice cubes one at a time.

STREUSEL STRAWBERRY BARS!!!

2009-06-05T15:39:00.001-07:00

Streusel Strawberry Bars
1 cup butter, softened
1 cup sugar
1 egg
2 cups flour
3/4 cup pecan halves, coarsely chopped
1 10-oz. jar strawberry preserves (can use raspberry)
1 cup powdered sugar
1 Tbs. milk, plus some additional
1/4 tsp. vanilla

1-) In a medium bowl beat the butter and sugar with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Add egg; beat until combined.
-
2-) Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pecans. Set aside 1 cup of the pecan mixture for topping.
-
3-) Press the remaining pecan mixture into the bottom of an ungreased 9x9x2-inch baking pan. Spread preserves over crust to within 1/2-inch of the edges. Dot with the reserved pecan mixture. Bake in a 350 degree oven about 45 minutes or until pecan topping is golden brown.
-
4-) Cool in pan on a wire rack. Make powdered sugar icing by combing in a small bowl the powdered sugar, milk, and vanilla. Stir in additional milk, 1 tsp. at a time, to make the icing of drizzling consistency. Drizzle icing over the bars. Cut into bars.

CARIBBEAN JERK CHICKEN KABOBS!!!

2009-06-05T15:36:00.000-07:00

Caribbean Jerk Chicken Kabobs
1 envelope Good Seasons Italian Dressing Mix
2 Tbs. brown sugar
2 Tbs. oil
2 Tbs. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper (I used crushed red pepper flakes)
1 1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 bell peppers, (red, orange, green, or yellow)
1 fresh pineapple, cut into 1 1/2-inch chunks
12 wooden skewers, soaked in water

1-) Mix dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme, and ground red pepper until well blended. Pour into large Ziploc bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate at least 30 minutes to marinate (I marinated it for 4 hours). Drain, discard marinade.
-
2-) Thread chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or tack of broiler pan.
-
3-) Grill 15 minutes or until chicken is cooked through, turning frequently.
-
Tips: To prevent the chicken from sticking to the grill, brush the grill grate with oil.

MEXICAN SHREDDED PORK!!!

2009-06-05T15:32:00.000-07:00

I absolutely love this shredded pork. You can do so much with it. Tacos, Burritos, Enchiladas, and even pulled pork Sandwiches. It goes great with the Mexican Green Chile Rice and Mexican Cheese Bread!

Mexican Shredded Pork

3-5 lb. Pork loin roast

1 Tbs. cumin

1 (15-oz.) bottle taco sauce

1 can Coke (not diet)

1 cup brown sugar (I use 1/2 cup)

1-) Place pork in crock pot and fill with water 1/2 way up the roast. Cook on hi for 5 hours or low for 8 hours.2-) When the pork is done, drain the water and cut into thirds or shred.3-) Make a sauce out of the other 4 ingredients; pour over the roast.4-) Cook for 3 hours on low.

MEXICAN GREEN CHILE RICE!!!

2009-06-05T15:30:00.001-07:00

I love this rice. Usually I am not a big fan of Cilantro, but it doesn't have an overpowering taste in this rice. I use this with refried beans and the Mexican Shredded Pork in Burritos. It makes a ton so beware!

Mexican Green Chile Rice

6 cups water

3 cups white rice

5 bullion cubes

4 tsp. minced garlic

1/2 bunch cilantro

1 (3-oz.) can green chilies

1 tsp. salt

1 Tbs. butter

1/2 onion, chopped

1-) Blend cilantro, chilies, and onion in a food processor until paste-like.2-) Bring water to a boil; all ALL ingredients to the water; simmer, covered for 30 minutes.3-) Add fresh lime at the end if you wish.(This is great to use in a taco or burrito with the Mexican Shredded Pork)

MEXICAN CHEESE BREAD!!!

2009-06-05T15:27:00.001-07:00

This bread is pretty good. Its nice to have something different from the usual garlic bread. I serve this with the Mexican Shredded Pork and Mexican Green Chile Rice.

Mexican Cheese Bread

1 loaf French Bread

1 cup shredded Sharp Cheddar cheese

1/2 cup mayo

1/2 cup green onion

dash of garlic

dash of paprika

1-) Mix all the above ingredients except the bread (obviously).2-) Cut the loaf in half long ways.3-) Spread the mix on the bread generously.4-) Put the loaf back together and wrap with foil.5-) Bake at 350 degrees for 45 minutes.(Use this when you make those tacos, enchiladas, or burritos. You will have a great meal.)

FROZEN CHOCOLATE "SOUFFLES"!!!

2009-06-05T15:25:00.001-07:00

Frozen Chocolate "Souffles"
3 cups milk
2 pkg. (4-oz. each) chocolate instant pudding
2 cups Cool Whip
16 Oreo cookies, chopped
8 (8-9 oz.) paper cups
marchino cherries or strawberries (optional)

1-) Pour milk into medium bowl.
Add dry pudding mix; beat with wire whisk for 2 minutes.
-
2-) Spoon 2 Tbs. broken cookies into each cup.
Cover with half of the pudding.
-
Repeat the layers.
-
Cover with foil.
-
3-) Freeze at least 5 hours or until firm.
Remove from freezer and let stand for 15 minutes.
Peel away cup and plop on plate.
Garnish with cherries or strawberries.

CHIPOTLE CHICKEN FAJITAS!!!

2009-06-05T15:23:00.001-07:00

Chipotle Chicken Fajitas

1 bottle (12 ounces) chili sauce
1/4 cup lime juice
4 chipotle peppers in adobo sauce
1 pound boneless skinless chicken breasts, cut into strips
1/2 cup cider vinegar
1/3 cup packed brown sugar
1/3 cup molasses
4 medium green peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
1 tablespoon Pure Olive Oil
1/8 teaspoon salt
1/8 teaspoon pepper
10 flour tortillas (8 inches)
1-1/2 cups chopped tomatoes
1 cup (4 ounces) shredded Mexican cheese blend

1-) Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
-
2-) Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
-
3-) On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
-
4-) Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm. Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield: 5 servings.

Easy Salsa

2009-06-04T08:13:00.000-07:00

1 - 28oz can whole tomatoes (or I use my home canned tomatoes- 1 Qt.)

1-3 jalepeno peppers

1-2 cloves of garlic, peeled

1/2 tsp. salt

1/2 onion

cilantro to taste

1. Boil jalepenos until fork soft. You can also grill it until the skin is black and it is tender. Cut off stems and top. I use two peppers for medium heat. One I leave whole, and the other one I cut out all the seeds. (The seed are where all the heat is.) For Hotter sauce, use 2 whole peppers, or up to 3 peppers.

2. Place tomatoes, softened peppers, garlic, salt, onion, and cilantro into the blender. Blend in pulses until finely chopped.

Broccoli Salad

2009-06-04T08:05:00.000-07:00

6-7 C. Broccoli Floweretts
1-2 C. Bacon Crumbles (Costco)
1 red onion, chopped
1-2 C. Craisins
2 C. mayo
2 Tbsp vinegar
1/2 C. sugar

Mix all ingredients in a large bowl. Serve.

* This salad doesn't last into the next day. Only make what you can eat. Great side dish for BBQ.

Cami's Baked Beans - EASY

2009-06-04T07:54:00.000-07:00

1- lb. hamburger

1/2 Bacon Crumbles from Costco

1/2 medium onion (or use dehydrated)

1 can Kidney Beans

1 can Red Beans
1 Huge can Bushes Baked Beans (I use Maple)

1/2 c Ketchup

1 tsp dry mustard

3/4 c brown sugar

3 Tbsp vinegar

1. Brown hamburger with the onion, drain. Put in a large stew pot.

2. Drain and rinse the Kidney and Red beans. Add to the hamburger.

3. Add in the rest of the ingredients. Bring to a simmer, stirring every once in awhile, so that the sugars don't burn at the bottom of the pan.

4. Cook for about 10 minutes until hot throughout.

Peppermint Ice Cream Cake

2009-06-04T07:34:00.001-07:00

This is a really easy ice cream cake to make, but don't let the simplicity of the recipe fool you! It is REALLY good! You could use any flavor ice cream you want, however I really recommend peppermint or mint chocolate chip. My kids and I have it for our birthday cake every year! It's that good!

2 boxes Famous Chocolate Wafer cookies

1 - 1/2 gallon peppermint ice cream (now that they shrunk the packaging of ice cream, I use 2 sometimes.)

1/2 C sugar

1 C butter, melted

1. Crush wafer cookies until nice and fine. I use a Ziploc bag and rolling pin, cause I'm not cool enough to own a food processor. Mix in the sugar.

2. Melt the butter and pour over the tops of the crumb mixture, stirring with a fork.

3. Press 1/2 the cookie mixture into the bottom of a 9X13 pan.

4. Undo the ice cream container and cut ice cream in cubes and lay on top of the crumbs. (see picture below)

5. Cover the ice cream with the remaining crumbs. Press firmly with the back of a spoon, compacting ice cream and crumbs together. Freeze for at least 4 hours.

COWBOY COOKIES!!!

2009-06-01T13:55:00.001-07:00

COWBOY COOKIES

1 C. Shortening
1 C. packed brown sugar
1 C. sugar
2 eggs
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 C. oats(I used Old Fashioned, but quick will also work)
1 C. nuts, chopped (optional)
1 C. chocolate chips
1/2 cup toasted Coconut (optional)

Cream the shortening, brown sugar, and sugar until smooth. Add eggs and vanilla. Mix well. Sift flour, baking soda, baking powder, and salt together. Mix into batter. Stir in oats, nuts, coconut and chocolate chips. Spoon onto cookie sheet, placing about 2 inches apart. Bake at 350 degrees for 10 to 12 minutes. Makes 3 to 4 dozen cookies.

BEST-EVER CHOCOLATE PIE!!!

2009-05-26T10:07:00.000-07:00

Best-Ever Chocolate Pie
1 chocolate crust
1 cup milk
1 (4-oz.) pkg. instant chocolate pudding
2 cups vanilla ice cream, softened
1 (8-oz.) tub Cool Whip
-
Mix milk with pudding; then add ice cream. Pour into pie crust. Chill until set. Cover with Cool Whip and let chill again for about an hour. I like to top it with chocolate shavings. Yummy!

TEX-MEX FAJITAS!!!

2009-05-26T10:05:00.000-07:00

Tex-Mex Fajitas
2 lbs. Beef Skirt Steak
1 Onion sliced thin
2 tsp. Ground Cumin
2 tsps. Powdered Red Chiles
3 Fresh Jalapenos chopped
2 cloves Garlic chopped
1/4 cup Lime Juice
2 Tbs. liquid from jar of Jalapenos
1 Tbsp. Corn Oil (you can use Canola)
1 tsp. Liquid Smoke (optional)

1-) Mix the cumin, powered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat. Put the skirt steak into the dish and top with onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
-
2-) Preheat the grill or broiler until hot. Mix together the oil and liquid smoke and brush onto the meat surfaces. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. Cut the meat into thin strips. Serve with warm flour tortillas and fresh salsa. (this recipe is courtesy of The Mex Grocer.)

GRILLED LIME FAJITAS!!!

2009-05-26T10:01:00.002-07:00

Grilled Lime Fajitas

8-10 Mission® Fajita Size Flour Tortillas warmed
1 lb. Flank Steak
1/2 cup Lime Juice
1/4 cup Cilantro minced
1/4 cup White Vinegar
1/4 cup Olive Oil
1 Tbsp. Cayenne Pepper
1 Tbsp. Black Pepper
3 cloves Garlic minced
1 Bell Pepper sliced
1 medium Onion sliced
Garnish: Pace® Salsa, Sour Cream, Avocado slices

1-) Mix all ingredients together. Marinate meat in mixture overnight. Grill bell pepper, onion and meat, basting with marinade. Cut meat in strips. Place meat and vegetables in tortillas and top with optional garnishes as desired. (this recipe is courtesy of The Mex Grocer)

BANANA SPLIT DESSERT!!!

2009-05-26T10:01:00.001-07:00

-
1-) Mix graham cracker crumbs and butter and spread in 15x11-inch pan. Layer sliced bananas, then ice cream, then walnuts. Freeze until frozen.
-
2-) Meanwhile, make the sauce by melting chocolate and butter in a double boiler. Add powdered sugar and evaporated milk. Boil gently til thickened, about 15-20 minutes. Cool and spread over ice cream. Freeze. Whip 1 pint whipping cream sweetened with sugar. Spread on top of chocolate layer. Then top with remaining graham cracker crumbs. Freeze.

THAI PEANUT CHICKEN NOODLE SALAD!!!

2009-05-20T18:44:00.000-07:00

Thai Peanut Chicken Noodle Salad
1 cup Asian Sesame dressing
2 Tbs. soy sauce
2 cooked boneless skinless chicken breasts, cut into chunks
2 Tbs. crunchy peanut butter
2 Tbs. honey
1/2 tsp. crushed red pepper (use less if you don't want spicy)
1 lb. thin spaghetti (I use regular spaghetti)
4 green onions, sliced
1 cup chopped cilantro (I don't use this)
-
1-) Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 cup dressing. Mix remaining dressing , peanut butter, honey, and crushed red pepper.
-
2-) Drain spaghetti. Add to chicken mixture with peanut butter mixture. Add green onions and cilantro, mix lightly. Serve warm or chill in fridge for 4 hours before serving.

Southwest Chicken & Rice

2009-05-19T21:43:00.000-07:00

This entire meal is prepared in ONE medium saucepan! I love that I don't have a ton of dishes when I'm done. I took pictures, but they don't look appetizing. I didn't want to discourage anyone from making this because it's yummy!

Combine in pan:
2 cups water
1 cup salsa
1 packet taco seasoning
2-4 chicken breast cubed

Bring to a boil, cover, reduce heat and simmer for 10-15 min. Until chicken is cooked through.

Bring back to a boil and add:
2 cups minute rice
1/2 cup (or more) shredded cheese

Cover and remove from heat for about 5 minutes.

That's it! Serve with sour cream if you want.

EASY PIZZA!!!

2009-05-18T14:15:00.001-07:00

Easy Pizza
tortillas (click here to make your own)
pizza sauce
pepperoni or Canadian bacon
mozzarella cheese
any toppings you choose

Heat up broiler to 500 degrees. Place tortillas on cookie sheet and broil until starting to get crispy. Turn over and broil for another minute or two. Take out and add toppings. Place under broiler again until heated through and cheese is melted.

PASTA SALAD!!!

2009-05-17T20:20:00.001-07:00

Do-It-Yourself Pasta Salad
1 box tri-colored pasta (or your favorite)
1 bottle Italian salad dressing (Kraft goes on sale all the time)
cubed cheddar cheese
pepperoni, sliced in half
chopped green onion
bacon bits
olives
cherry tomatoes
broccoli
peas or corn
pepper

You can add anything you want to this. These ingredients are just the ones I typically put in ours. It all depends what I have on hand. Just cook up the pasta and let cool. Then add all the other ingredients you want. It's a perfect side dish to any BBQ.

BEEF MARINADE!!!

2009-05-17T20:18:00.000-07:00

Beef Marinade
1/2 cup oil
1/3 cup say sauce
1/4 cup lemon juice
2 Tbs. powdered mustard
2 Tbs. Worcestershire sauce
1 clove garlic, minced
1 tsp. whole ground pepper
1 1/2 tsp. salt
1 1/2 lbs. beef

Mix all ingredients together. Marinate meat for any amount of time up to over night. The longer you marinate, the more flavor you will have.

TWICE-BAKED POTATOES!!!

2009-05-17T20:17:00.001-07:00

Twice-Baked Potatoes
potatoes (as many as you need)
butter (optional)
sour cream (I always use light)
Cheddar cheese, grated
green onions
bacon bits
garlic salt
freshly ground pepper
slices of American cheese, cut in half
-
1-) Bake the potatoes. Once finished, take out of oven and let cool for 2-3 minutes.
-
2-) Cut the top off leaving about two-thirds of the potato. Take a small spoon and scoop the insides of the potatoes out and place in a large bowl.
-
3-) Add butter (if using), sour cream, and cheese; mix well. Then add rest of the ingredients. Mix until it is the consistency you want. My family prefers it to be really chunky. Be careful not to over mix, the potatoes will get rubbery. Keep checking the taste to see what else you need to add to it.
-
4-) Once it's the taste you like, take a small spoon and fill the empty potato shells. They will be overflowing. When all are filled, place a half-slice of American cheese on top. Put under the broiler for 2-3 minutes, or until the cheese is slightly melted. Enjoy!

BLACKBERRY CRUMB BARS!!!

2009-05-15T15:06:00.001-07:00

Blackberry Crumb Bars

6 Tbs. unsalted butter, melted

1/2 cup packed light brown sugar

1/2 tsp. salt, divided into 1/4 teaspoons

1 & 3/4 cups flour, divided into 1 cup and 3/4 cup

1/2 tsp. baking powder

1/2 cup unsalted butter, softened

1 cup powdered sugar

1/2 tsp. vanilla

2 large eggs

10 ounces blackberries

1-) Preheat oven to 350 degrees. Butter an 8x8 inch baking pan. Line bottom with parchment paper, leaving an overhang on two sides. Butter and flour paper, and tap out excess.
-
2-) Whisk together melted butter, brown sugar, and 1/4 tsp. salt. Add 1 cup of flour and mix with a fork until moist crumbs form; refrigerate
-
3-) Whisk together 3/4 up flour, baking powder, and 1/4 tsp. salt; set aside.
-
4-) Using an electric mixer, beat softened butter, powdered sugar, and vanilla until light and fluffy. Add eggs, one at a time, and beat well. Reduce mixer speed to low, and mix in flour mixture.
-
5-) Spread batter evenly in prepared pan. Sprinkle with blackberries. Then, sprinkle with chilled topping. Bake 40-45 minutes, or until golden. A toothpick inserted in the center should come out with moist crumbs attached. Cool completely in pan. Then remove from pan using the overhanging parchment paper. Cut into squares. These are fabulous with a dollop of Cool Whip or a scoop of vanilla ice cream.

MUDDY BUDDIES!!!

2009-05-14T10:47:00.000-07:00

Muddy Buddies
1/2 cup peanut butter
1 cup semi-sweet choc. chips (I use milk choc.)
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
9 cups Chex cereal, any variety

1-) Measure out cereal and set aside.
-
2-) Microwave peanut butter, choc. chips, and butter in a microwavable bowl, uncovered on high for 1 minute; stir. Microwave for another 30 seconds, or until smooth and easy to pour. Stir in vanilla.
-
3-) Pour over Chex cereal, stirring until evenly coated. Pour Chex into a large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Store in airtight container in refrigerator (ours never get a chance to get to the frig, they are usually gone before that).

BBQ SAUCE IDEAS!!!

2009-05-14T07:57:00.000-07:00

,Thanks to Krazy-Coupon-Lady for these ideas.
-
BBQ Staple:
5 Boneless Skinless Chicken Breasts
1 Bottle Kraft BBQ Sauce (whatever variety you prefer)
-
Stick Ingredients in a Crock Pot and Cook until Done.That's how we roll!
*
*
Barbecue Meat Loaf(courtesy of Kraft Foods)
1 lb. ground beef
1/2 cup Kraft Barbecue Sauce, divided
1/2 cup old-fashioned or quick-cooking oats
1/2 cup finely chopped onion
1 egg, beaten
-
PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce. SHAPE into loaf in 12x8-inch baking dish. BAKE 45 to 50 minutes or until cooked through (160°-F). Let stand 5 minutes. Top with remaining 1/4 cup barbecue sauce.
*
*
Citrus Barbecued Chicken Breasts(courtesy of Kraft Foods)
1-1/2 cups Kraft Barbecue Sauce
1 Tbsp. grated orange peel
1/3 cup orange juice
6 large boneless skinless chicken breast halves (about 2 lb.)
-
MIX barbecue sauce, orange peel and juice. Reserve 1/2 cup of the barbecue sauce mixture. Pour remaining barbecue sauce mixture into shallow baking dish. Add chicken; turn to evenly coat both sides of each chicken breast. Cover. REFRIGERATE 30 min. to marinate. Drain; discard marinade. PREHEAT greased grill to medium heat. Grill chicken 12 to 15 min. or until tender and no longer pink in centers (170°F), turning and brushing occasionally with the reserved 1/2 cup barbecue sauce mixture after 8 min.
*
*
BBQ Chicken Pizza
1 Pizza Crust (I like the Pillsbury dough- or the Boboli Crust- or I suppose you could make your own)
BBQ Sauce
Mozzarella Cheese
Cooked Diced Chicken
Red Onions
Bacon Bits
Jalapenos if you want...
-
PREHEAT oven to 450°F (or as directed). Spread pizza crusts with barbecue sauce. TOP evenly with chicken, cheese, onion, bacon and Jalapenos. Place on baking sheet. BAKE 8 to 10 minutes or until heated through.
*
*
Bacon Inside Out Hamburgers(I have been wanting to try these- got the idea here and changed it up!)
1 lb. ground beef
Kraft BBQ Sauce
Bacon Sliced, Cooked and Crumbled
Cheddar or Pepper jack Cheese Slices, Quartered
-
HEAT grill to medium heat. MIX meat and 2 Tbsp. BBQ Sauce; shape into 8 thin patties. Combine remaining Sauce and Bacon. Spoon onto centers of 4 patties; top with Cheese Quarters and remaining patties. Pinch edges together to seal. GRILL 7 to 9 min. on each side or until burgers are done (160°F). GARNISH and Enjoy!

Creamy Chicken Noodle Soup

2009-05-13T17:08:00.000-07:00

3-4 Lrg. chicken breasts
6 c water
5 bullion cubes
1/2-1 tsp onion powder (to taste)
salt and pepper
1 can of cream of chicken soup
1 can of evaporated milk
1/2 bag of egg noodles
Optional:1-2 cans of carrots, drained
1 c frozen corn
1 c frozen peas

1. Throw all ingredients EXCEPT NOODLES into a crock-pot. Cook for 3-4 hours on low.
2. 1/2 hour before serving, add 1/2 bag of egg noodles. Also, take the chicken out and shred, returning to crock-pot.
***I also make this meal on the stove top. Throw in chicken you make that day,leftover chicken or canned chicken and you're good to go. Then just boil the noodles in the broth for 10 minutes. Serve with some homemade rolls and salad and you're good to go!

LASAGNA!!!

2009-05-13T17:04:00.000-07:00

Lasagna
1 lb. hamburger
1 med. onion, chopped
1 clove garlic, pressed
1 (16-oz.) can tomatoes (I use Italian Style)
1 (15-oz.) can tomato sauce
2 Tbs. dried parsley flakes
1 tsp. sugar
1 tsp. dried basil leaves
1/2 tsp. salt
9 lasagna noodles
1 (16-oz.) carton cottage cheese
1/4 cup grated Parmesan cheese
1 Tbs. dried parsley flakes
1 1/2 tsp. salt
1 1/2 tsp dried oregano leaves
2 cups shredded Mozzarella cheese
1/4 cup grated Parmesan cheese

1-) Cook beef, onion, and garlic in skillet. Drain off fat. Add tomatoes, tomato sauce, 2 Tbs. parsley, sugar, basil, and 1/2 tsp. salt. Heat to boiling, stirring occasionally; reduce heat. Simmer, uncovered until mixture is consistency of thick spaghetti sauce.
-
2-) Cook noodles according to package directions.
-
3-) Mix cottage cheese, 1/4 cup Parmesan cheese, 1 Tbs. parsley, 1 1/2 tsp. salt, and the oregano.
-
4-) Reserve 1/2 cup of the meat mixture for top of lasagna.
-
5-) Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella, and cottage cheese mixture in a 9x13 pan. Repeat 2 times. Spoon reserved sauce onto top; sprinkle with 1/4 cup Parmesan cheese.
-
6-) Cook, uncovered at 350 degrees for 45 minutes, or until bubbly. Let stand 15 minutes before cutting into.

Mexican Corn Bread

2009-05-13T17:03:00.000-07:00

Preheat oven to 350°F

1 c butter, softened
1 c sugar
4 eggs
1 (4oz) can of green chilies (Optional mexican twist)
1 (16 oz) can of creamed corn
1 c flour
1 c yellow corn meal
4 tsp baking powder
1/2 tsp salt
1/2 c grated cheese

1. Cream butter and sugar. Add in egg, mix. Add the rest of the ingredients.
2. Pour into a greased 9x13 pan. Preheat oven to 350°F, but when you put the cornbread into the oven turn it down to 300°F for 1 hour.

This is a cake-like corn bread, sweet and moist! Thanks to Megan Clegg for turning me on to this great recipe!