Saturday, December 26, 2009

Nacho Pie

I found this recipe on Mommy's Kitchen. I loved how easy it was and it had a great taco flavor. I served it with a nice green salad.
John's Rating: strong 8

1 lb Ground Beef, browned
1/2 Cup Chopped Onion
1 - 8oz Can Tomato Sauce
¾ Cup Water
2 Tbsp. Taco Seasoning
1 Tube Pillsbury Crescent Roll Dough
1 1/2 Cup Fritos
1/2 cup Sour Cream
1 1/2 - Cup Cheddar Cheese

Preheat oven to 350 in large skillet brown beef and onion over medium heat till done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes.
Separate Crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations.
Sprinkle 1 cup crushed Fritos over crust. Top with 1/2 meat mixture, sprinkle some cheese, top that with remaining meat mixture. Using a spatula spread sour cream over meat. Sprinkle the remaining Cheese and then remaining 1/2 cup crushed Fritos.
Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust.

Thursday, December 17, 2009

Dipped Oreo Cookie Suckers

I loved this idea on HowDoesShe: I topped mine with some crushed candycanes for the Christmas season.

So cute and So easy!! I made these for my VT sisters.

Wednesday, December 16, 2009

Philly Cheese Pizza Dip

I got this recipe out of my Kraft Foods Magazine (last years issue). I like to serve it with Ritz Crackers....

Sorry...I missed gettting a picture.

1 pkg. cream cheese
1/2 cup pizza sauce
1/2 cup shredded mozzarella
2 Tbsp. Fresh grated parmesan cheese
2 Tbsp. each chopped red and green pepper
1 tsp. Italian seasoning

Slightly warm cream cheese (to make it easy to spread) and spread in the bottom of a 9 inch dish. Cover with pizza sauce, top with remaining ingredients.

Microwave on high 2-3 minutes or until it's heated through.

Serve with Ritz Crackers.

Tuesday, December 15, 2009

Italian Bread


This was a recipe out of my latest Taste of Home magazine. It was a great crusty bread I served warm with soup. I used the leftover bread to make Hoagies.
1 Tbsp. yeast
2 cups warm water
1 tsp. sugar
2 tsp. salt
5 1/2 cups flour
Dissolve yeast in water. Mix together 3 cups flour, sugar, and salt. Add yeast mixture. Mix on med. speed 3 minutes. Add remaining flour to form a soft dough. Knead. Cover and let rise 1hour.
Punch dough down. Turn onto a floured surface, divide in half. Shape each portion into a loaf. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across the top of each loaf.
Bake 400 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Monday, December 14, 2009

Egg Nog French Toast

As soon as I saw this recipe on RealMomKitchen, I added egg nog and texas toast to my shopping list.....oh! This was SO good! A perfect holiday treat. I served it complete with the syrup, which John really liked! Even my 2 picky little eaters ate it (with the eggnog syrup!)
John's Rating: 9 4 large eggs
1 cup store-bought egg nog
1 Tbsp vanilla extract
½ tsp pumpkin pie spice
12 slices bread (I used 14 slices)

1. Whisk together eggs, eggnog, vanilla and spices.
2. Preheat griddle. Dip bread in egg mixture, allowing it to soak in slightly. Butter the hot griddle and place soaked bread on griddle. Cook on each side until golden brown. Serve with eggnog syrup.

Eggnog Syrup (I halved the amounts for the syrup)
½ Cup Butter
1 Cup Sugar
¾ Cup store-bought eggnog

Melt butter in a medium sized sauce pan over medium-low heat.
Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat.
Wisk continually until mixture comes to a full boil, remove from heat.
Serve warm over french toast and ENJOY!

Saturday, December 12, 2009

Chicken with Apples

This sounded like an interesting way to use up some apples...John thought it was chunks of sweet onions smothered on his chicken and was surprised when I told them it was mostly apples.
John's Rating: 9

2 boneless skinless chicken breasts
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8teaspoon pepper
2 tablespoons vegetable oil
1 apples, peeled,cored and thickly sliced (I chunked mine)
1/2 onion, sliced
1/2 cup apple juice

1 1/2 teaspoons cider vinegar
1 teaspoon cornstarch

Sprinkle chicken with thyme, salt and pepper. In large frypan, heat half of the oil over medium high heat; brown chicken all over. Transfer to plate. Add remaining oil to frypan. Cook apples and onion, stirring occasionsally, until golden, about 5 minutes. Add apple juice, bring to boil, stirring and scraping up brown bits from pan. Return chicken to frypan. Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes. Transfer chicken to serving platter.

Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute. Pour over chicken.

Friday, December 11, 2009

Crock Pot Chicken Cordon Bleu

This was an easy recipe and a nice one to just let cook in the crock pot. I served it over egg noodles.


4 boneless skinless chicken breasts, flattened
4 slices ham
4 slices swiss cheese
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup milk

Put ham and cheese on chicken. I cut my chicken in half lengthwise, then stuffed in the cheese and ham. Place chicken in the crock pot in a single layer. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink.

Serve over noodles with the sauce it makes.

Reindeer Cookies

A Christmas Time Tradition: Make Peanut Butter Cookie Dough: (I got this years ago on crisco.com)


1 1/4 cups brown sugar
3/4 cup creamy peanut butter
1/2 cup shortening
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt


Combine all ingredients.


Heat oven to 375.

Scoop to small scoops of dough next to each other:

Gently press the bottom of a cup (I used a large measuring cup) to make them mold together and smooth out a little:

Now press your candies and pretzels in the dough to make reindeer heads :)

We use M&Ms!

Thursday, December 10, 2009

Cashew Chicken and Broccoli Stir-Fry

So this recipe interested me since I love stir fry. It had a little different flavor with the peanut butter and whole cashews that made for a nice treat.
John's Rating: 8

Sauce: (make in VitaMix)
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 Tbsp. soy sauce
1 Tbsp. honey

Vegetables and Chicken:
4 cups broccoli florets
3 stalks celery, cut diagonally
3 green onions with tops, finely chopped (I just used a small white onion)
2 tsps. finely chopped, peeled fresh ginger root, divided
4 tsps. vegetable oil, divided
2 cloves garlic, chopped and divided

2 chicken Breasts (I used 5 chicken tenders)

2 pkgs. ramen noodles (any flavor)
1/3 cup cashews or peanuts

Cut all vegetables, place in separate bowls, and set aside. Cut chicken into 1" pieces. Heat 2 tsps. oil over high heat until hot. Add chicken, 1 tsp. of the ginger root, and 1 clove pressed garlic. Cook and stir 6-7 minutes or until no longer pink. Remove from skillet; keep warm.Reduce heat to medium-high and heat remaining 2 tsps. oil in same skillet. Add broccoli and celery and remaining ginger root and garlic . Cook and stir 2 minutes. Add green onions and continue cooking 2 more minutes or until veggies are crisp-tender. Return chicken to skillet. Stir in sauce ; bring to boil, cover and simmer until vegetables are fully cooked.

Meanwhile, bring 4 cups of water to boil. Break ramen noodles and add to boiling water (discard seasoning packets or reserve for another use). Cook 3 minutes, stirring occasionally and drain. Sprinkle cashews in chicken mixture. Serve chicken mixture over noodles. Serve immediately.

Tuesday, December 8, 2009

Hoagie buns

I love having homemade bread for sandwiches...so when I found this recipe, we had to try it out and it was very good!



1 1/2 cups water
1/2 cup liquid honey
1/3 cup butter
5 1/2 cups all-purpose flour, divided (I used 1 1/2 cups wheat flour, the rest white)
1/2 cup quick-cooking oat
2 teaspoons salt
2 teaspoons active dry yeast
2 large eggs
1 teaspoon cold water
1 large egg white
1/2 cup quick-cooking oat

In a medium saucepan, combine water, honey and butter. Heat over low heat until liquids are warm (120 F to 130 F.) DO NOT BOIL. (ok...I cheated and used the microwave!)

In a large bowl or a bread mixing machine, add 5 cups of flour, cooking oats, salt and yeast; mix to blend. Gradually mix in warm liquids and mix until liquids are absorbed. Add eggs and mix for about 3 minutes until all ingredients are well mixed together. Remove dough onto a lightly floured surface and knead in the remaining 1/2 cup of flour. Knead for about 5 minutes until dough is nice and smooth.

Roll dough into a ball and place in a lightly greased bowl, turning to grease the top. Cover and let rise in a warm area until dough is doubled in bulk, about 1 hour.
Punch dough down and divide into 8 equal pieces. Roll dough out into the shape of a log, about 12 inches long and about 1 1/4 inches round. (I made mine shorter and fatter, I wanted them all to fit on one pan)
Place dough log buns on 2 large cookie sheets lined with parchment paper, (4 on each sheet)and spaced. Cover and let rise in a warm area until doubled in size, about 1 hour.
Preheat oven to 375°F.

*Optional: In a small bowl, combine cold water and egg white and whisk until frothy. Brush tops of loaves with egg mixture. Sprinkle quick cooking oats over the top surface of the loaves.

Bake in preheated 375 F oven for 20 to 25 minutes or until top is lightly browned and the bread sounds hollow when tapped. Cool buns on a wire rack.

*You may also make 2 - 4 1/2 x 8 1/2 inch loaves. Bake at 375 F for 35 to 40 minutes or until done.

Monday, December 7, 2009

Tex-Mex Chicken Bake

Yum! I liked how these were nice and creamy.
John's Rating: 7

1 1/2 cups bottled salsa
1/3 cup cream cheese, softened
1 white onion, finely diced
2 Tbsp. butter
1 1/2 cups grated cheese
8 corn tortillas
1 1/2 cups diced cooked chicken breasts

Preheat oven to 350.

Place the onions and butter in a frypan and using a medium heat cook until softened. Add half of the salsa, the cream cheese and 1/2 cup of the grated cheese. Stir until the cheese has melted. Warm the tortillas, either wrapped in foil and in the oven or using the microwave. Spread an even amount of the cheese mixture down the centre of each tortilla. Divide the chicken into 8 even portions and place on each tortilla on top of the cheese mixture. Roll each tortilla and place side-by-side on a greased baking tray (seam-side down). Spoon the remaining salsa over the top of the tortillas and then cover with the remaining 1 cup of grated cheese.

Bake 20-30 minutes or until heated through.

Friday, December 4, 2009

Pumpkin Cinnamon Rolls with Caramel Frosting

As soon as I saw this recipe, I knew I had to make it....oh so good. I made them the night before and let them rise in the fridge overnight so we had them for breakfast :)


2 T. yeast
1/2c. warm milk
1/2 c. canned pumpkin
2/3 c. sugar
½ t. salt
1 egg, beaten
¼ c. melted, butter
1 t. cinnamon
4-5 c. flour
½ c. brown sugar, packed (On top of rolled out dough)
2 T. cinnamon (On top of rolled out dough)
2 T. melted butter(On top of rolled out dough)

Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes.

Roll dough out into a rectangle.Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.

Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting
¼ c. butter
½ c. brown sugar, packed
2 T. milk
¼ t. vanilla
Pinch of salt
½ c. to ¾ c. sifted powder sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

Thursday, December 3, 2009

Overnight Cinnamon Rolls

I love having cinnamon rolls fresh out of the oven with hot chocolate. This was so nice to have warm cinnamon rolls to pull out for breakfast without having a lot of work in the morning or a long wait. They tasted divine, too.
John's Rating: 8-9

1/4 cup water
1 teaspoon sugar
1 Tbsp. yeast
2 cups warm milk
3/4 cup sugar
1/2 cup vegetable oil
1 1/2 teaspoons salt
6-7 cups flour
1/4 cup granulated sugar
1/2 cup brown sugar
1-2 tablespoon cinnamon
butter (extra, softened butter)

Mix the first 3 ingredients at 6 PM, and let stand 10 minutes.

Mix next 5 ingredients together while the first mixture is resting. Combine the two mixtures and mix well. Let stand until 10 PM.

Divide dough in half and let rest 10 minutes.

Roll out each piece and add filling (I use white sugar, brown sugar and butter and cinnamon).

Cut; place in 8 1/2 x 13" pan. Cover and let rise overnite. (in refrigerator).

Bake in the morning at 350 degrees for 20-25 minutes.

Top with Frosting, I used a vanilla glaze.

**Next time I want to try bringing them to room temp. first or baking at 325 possibly. The tops were dark brown, while the centers could have cooked a tad bit longer, but they were still really good!

Wednesday, December 2, 2009

Turkey Cranberry Quesadillas

This sounded like a great treat to use leftovers from Thanksgiving...I was surprised by how much John liked them! And I loved that they were easy and didn't taste like we were trying to eat the Thanksgiving leftovers :)
John's Rating: 9

**This is a bad picture, sorry!

2 Tablespoons melted butter
6 flour tortillas
shredded swiss cheese
diced green onion
leftover turkey (I cut mine into small cubes)
leftover cranberry sauce

Brush one side of a tortilla with melted butter. Place butter side down in frying pan. Sprinkle the tortilla with a layer of swiss cheese and leftover turkey then sprinkle on some green onion. Spread cranberry sauce on another tortilla and plop the cranberry side down on the turkey topped side. Spread a little butter over this tortilla. Cook over medium heat until under side is browned and crisp and carefully flip the tortillas over to crisp the other side. Cut into four triangles and eat!

Tuesday, December 1, 2009

Hot Hogies

I was looking for new ways to use leftover turkey, and tried this one. It would be very good with chicken, too (but with the fattening sauce, this may just be used for an after Thanksgiving treat)
John's Rating: 9

1 loaf french bread, cut lengthwise (I used some leftover Italian Bread I had)
2 cups cooked, shredded chicken or turkey
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
Garlic powder
Onion Salt
2 cups shredded cheese (We tried cheddar and mozz., we liked cheddar best)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix sour cream and mayo, spread sauce on bread. Top with chicken/turkey, sprinkle with green onions, garlic pwd. and onion salt. Top with cheese. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Apple Bars

These tasted a lot like apple crisp, buy you can tell that by looking at the ingredients. It was just different because you could eat it like a bar instead of in a bowl. We liked this served warm with vanilla ice cream.

1 3/4 cups rolled oats (old-fashioned oats)
1 1/2 cups flour
3/4 cup margarine
1/4 teaspoon baking soda
1 cup brown sugar, firmly packed
2 1/2 cups sliced apples (or more)
2 tablespoons margarine
1/2 cup sugar
3/4 teaspoon cinnamon

In a large bowl, mix together oats, flour, margarine, baking soda and brown sugar. Blend well. Spread half of the oats mixture in a greased 9 x 9-inch baking pan. Press down firmly.

In a separate bowl, combine apples, 2 T. margarine, sugar and cinnamon. Spread over the oats mixture in the pan. Cover with remaining oats mixture.

Bake at 375° F for 40-45 minutes. Cut into bars.

Monday, November 30, 2009

Cranberry Sauce

When I found this recipe, I knew this was going to be served at our Thanksgiving meal. It had a fantastic flavor and looked and tasted far better than the canned junk.
John's Rating: 8

1 bag of fresh cranberries
1 cup of sugar
1 cup of orange juice ( can use fresh, but juice made from concentrate works just fine)
1 tsp of orange zest

Put all ingredients into a sauce pan and mix well.
Cook over medium heat and bring to a boil.
Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don’t pop, but don’t worry. They soften as the sauce cools. I like to serve my sauce at room temp or slightly warm. The sauce can also be made up to 2 days before and kept in the fridge.

Sunday, November 29, 2009

Pot Pie

I like a good pot pie, so with leftover turkey, I searched for a great recipe. I found this one, but what really made it good was the pie crust from my friend's blog. (Thanks Julie!) The leftovers heated up great, too, which is always a bonus!
John's Rating: 9

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
1-2 tsp. montreal chicken seasoning
2 cups cut up cooked chicken or turkey
2 med. potatoes
4 carrots
2 celery stalks
small handful of peas
2 prepared pie crusts (1 top crust and 1 bottom crust)

Heat butter over low heat until melted, saute onion and celery in butter until tender. Blend in flour, onion, salt and pepper. Stir in broth and milk. Heat to boiling; stirring constantly. Boil and stir one minute. Stir in chicken and veggies.

Line pie plate with prepared bottom crust. Pour in filling. Top with top crust. Cut slits in center to vent. Flute edges. Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

Pie Crust:
4 c. white flour
1 T. sugar
1 1/2 t. salt
1 3/4 c. Butter-flavored Crisco
1/2 c. ice water
1 t. vinegar
1 large egg.
* In large bowl, mix flour, sugar and salt. Cut crisco into flour mixture till mixture resembles fine crumbs. In small bowl, mix ice water, vinegar and egg. Add to dry mixture and mix until just moistened (should be almost sticky). Divide into 4 equal parts and roll out one at a time.

Saturday, November 28, 2009

Turkey Noodle Soup

I make this every year to use some leftover turkey, but I really like it. The seasoning adds a nice flavor.
John's Rating: 9

3 carrots
2 celery stalks
1 cup cubed turkey
8 oz. pasta, uncooked
1-2 tsp. Montreal Chicken Seasoning

Cut into small pieces and cook in 6 cups of chicken broth. When they are tender, but not soft add turkey, pasta, and chicken seasoning. Cook until noodles are done, adding more broth if necessary.

Wednesday, November 25, 2009

Pumpkin Rolls

It is a true fall treat! Swirls of pumpkin bread with a cream cheese filling. 


4 eggs
1 1/3 cup sugar
2/3 plus 1/4 cup canned pumpkin
1 1/4 teaspoon baking soda
1 1/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup flour

Filling
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla

In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.

Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.

While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges.
Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.

Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.

Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

Note - cake cuts best when still slightly frozen.

Thursday, November 19, 2009

Chicken Chowder

Nice and warm on a cold day.
John's Rating: 8
2 tablespoons butter
1 1/2 lbs chicken tenders, cut into 1/2 inch pieces
1 small onion, chopped
2 celery ribs, chopped
2 large carrots, chopped
2 cups frozen corn or canned corn
2 (10 3/4 ounce) cans cream of potato soup or cream of celery soup or cream of chicken soup
1 1/2 cups chicken broth
1/2 cup half-and-half (I used milk instead)

**I used pre-cooked chicken, I sauted the onion, celery, and carrots first(not the corn) and then throw them in the crock-pot. (If the veggies and chicken are pre-cooked, you only have to wait until soup is fully heated.)

Check out the orginal recipe here for how to make it in the crock pot using uncooked chicken.

Sunday, November 8, 2009

Easy Crescent Danish Rolls

I found this recipe and had to try it because I love cream cheese and love Danish Rolls...yum!
John's Rating: 9



1 (8 0z) pkg of cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice

2 (8 oz) cans refrigerated crescent roll dough
8 Tbsp. preserves or jam (I used seedless Raspberry jam--YUM!)

Glaze:
1/2 cup powdered sugar
1 tsp. vanilla
2 to 3 tsp milk

Heat oven to 350. In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (or use the crescent creations dough and cut into 8 rectangles. This is what I do now. No pressing the perforations needed!) Spread each rectangle with about 2 tablespoons of the cream cheese mixture. Leave 1/2 inch around 1 long sides and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with 1/2 inch free of cream cheese. Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with 1/2 tsp. jam or preserves.Bake at 350 for 20-25 minutes until deep golden brown.

In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put glaze in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle glaze from bag using hole over warm rolls

Thursday, November 5, 2009

Apple Crisp

Yeah...it's a favorite for us. This makes an 8x8 pan so if you need more, double it.


3 apples, peeled and sliced
2 Tbsp. sugar

1/4 cup butter
1/2 cup oatmeal
1/2 cup brown sugar
1/4 cup flour
1/4 tsp. cinnamon
pinch nutmeg

Place apples in baking dish and sprinkle with sugar.

Mix the remaining ingredients until they are crumbly, but not smooth. Press lightly over apples and bake 375 for 30 minutes.

Serve warm...with vanilla ice cream (of course)

Sunday, November 1, 2009

Slimy Worms

This was the grossest thing we made for Halloween...my friend, Cindy, gave me this idea. My kids immediately said "gross!" and John couldn't believe how real they looked in the bowl. Kyla finally tried one and found them to be quite good, so she couldn't wait to eat some worms in front of her cousins....it was a fun treat, but it took some work getting all those worms out.


I used this recipe:

1 (6 ounce) package raspberry jello
3 (1/4 ounce) envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall box from whipping cream
3/4 cup whipping cream
15 drops green food coloring

Directions
In a bowl, combine gelatins.
Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
Meanwhile, gently pull straws to extend to full length; place in tall container. Make sure you put the bendy part down, so your worms get the little rings.
Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.

Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with your fingers
Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temperature up to 2 hours

Little Bones

The kids also enjoyed making these, and they tasted good. I liked how cute they turned out. I found the inspiration here. They are pretzel sticks with miniature marshmallows on the ends dipped in white chocolate...they worked up fast, which was nice.

Halloween Ear Wax

Yeah...it's gross, but the kids had fun making them...I cut sucker sticks in half, put miniature marshmallows on the ends and slathered a little peanut butter on the ends. I got the inspiration here.

Friday, October 30, 2009

Candy Corn Sugar Cookies

I decided to try these...fun and really not too bad to make. I saw them on lots of blogs, but this one gave an awesome step-by-step tutorial. We dipped our cookies in sugar after letting them slightly cool to add a sparkly look :) Kids thought these were really fun, too.
Make double batch of sugar cookies. Divide dough into thirds, I made the orange layer a bigger portion. Line a bread pan with wax paper. Color your dough with food coloring. Press white dough into bottom of pan. Next press the orange dough on top of that, then repeat with the yellow dough. Place dough in fridge for an hour (or longer if your busy) :)
Turn dough out onto cutting board. Remove wax paper. Cut dough 1/2 inch thick (or so), then lay it flat and cut that into triangles.
Bake 350 for 8 minutes. Allow to cool about 3 minutes, then dip in a shallow bowl of sugar and let them cool completely.
Easy enough I could make these again next year....

Thursday, October 29, 2009

Mini Mummy Pizzas

Halloween week...so maybe I can do a little something fun with food....
Kids loved these. They would have been cuter with olive eyes, but then my kids wouldn't eat them, so we used little pieces of bacon.English Muffins
Pizza Sauce
String Cheese

Do you really need directions?

Monday, October 19, 2009

Krispy Kreme Donuts

I bookmarked this recipe long ago and John's been wanting me to try it...so the time finally came. Yum! Not quite like Krispy Kreme, but very, very good! You need serveral hours of rise time...so this treat takes some planning. I got 24 large donuts. I think I liked these better than the "raised donuts", but they were both good recipes.
John's Rating: strong 9



2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast
4 eggs (beaten)
1/4 teaspoon nutmeg
7 cups sifted flour

Glaze
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water

Directions
1Mix together ingredients for glaze.
2Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
3Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
4Add rest of flour (dough will be sticky).
5Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
6Roll out dough, cut into shapes.
7Do not re-roll dough I rerolled my dough...it was fine! Then allow to rise for 30-45 minutes.
8Heat oil to 365° and fry 1 - 2 minutes on each side or until brown.
9Let them cool on a paper towel - helps get the glaze to stick.
10Dip warm donuts in glaze. I dipped both sides. (I let it sit frosting side up for a few minutes, then dipped the other side)

Sunday, October 18, 2009

Pumpkin Pie Milkshake

OH...I love this! The graham cracker and seasonings with pumpkin and ice cream...so yummo! A perfect fall treat...well maybe not just for fall :) You gotta try this...

2/3 C pumpkin (use less if you don't want a strong pumpkin flavor, but I loved it)
1/2 C milk
1/4 t vanilla (or a little less)
3/4 teas. pumpkin pie spice
2 T brown sugar
Vanilla ice cream (I used half a carton)
4 graham cracker squares (or two rectangles)

Pop it all in the VitaMix and blend.

Friday, October 9, 2009

Chewy Brownie Cookies

I found this recipe on Crisco.com years ago...it's one of my favorite chocolate cookies.
*I have also halved this recipe.


1 1/2 cups firmly packed brown sugar
2/3 cup shortening
1 Tbsp. water
1 teas. vanilla
2 eggs
1 1/2 flour
2/3 cup unsweetened baking cocoa
1/2 teas salt
1/4 teas baking soda
2 cups semi-sweet choc. chips (or use any combo of chips you want)

Heat oven to 375.

Mix brown sugar, shortening, water and vanilla until well blended. Add eggs. Combine flour, cocoa, salt and baking soda. Mix into creamed mixture. Stir in choc. chips.

Cook 7 to 9 minutes. DO NOT OVERBAKE!

Monday, October 5, 2009

Creamy Carameled Apple Dip

One of our favorite fall treats. This is something my mom makes and now we do...

Combine these two ingredients in mixer: (cream cheese needs to be at room temp.)



Refrigerate and eat with you favorite apple slices!

Sunday, October 4, 2009

Raised Donuts

I saw this recipe today and thought, yum! Perfect treat for tonight! I halved the recipe because we didn't need that many around here...I got 9 good sized donuts. I don't have a donut cutter, so I used a large plastic cup to cut a circle, then used my fingers to punch a hole in the middle and work the dough out....so there wasn't any "holes" to fry. These turned out great...and very filling dessert.
John's Rating: 9

5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast (2 pkgs is 4 1/2 tsp)
1 3/4 cups very warm milk (120º to 130º)
1/3 cup shortening
2 eggs
Vegetable oil

Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).
Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2-inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double.
Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels.( I got about 38 doughnuts, the recipe said 4 dozen) Roll or shake in sugar or you can also dip the tops of the doughnuts in glaze. See recipes below. One recipe is enough to cover all the doughnuts, so if you do both recipes, only make a half recipe.

White Doughnut Glaze
2 cups confectioners sugar1 teaspoon vanilla extract4-6 tablespoons milk (depending on your desired consistency, I used cream)
Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.
Maple Doughnut Glaze
2 cups powdered sugar2 teaspoons maple extract4 tablespoons cream (or milk I used cream)Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.

Monday, September 28, 2009

Grilled Pizza

I finally tried it....there were so many people that had posted how to grill pizza on the grill. These worked up really fast.

Recipe from: The Sister's CafeDough:
4 cups all-purpose flour
1 1/2 cup warm water (about 110 degrees)
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar

What I did:Made dough, let rise. Roll out into 3-4 circles. Brush a little olive oil on one side and put that side down on the hot grill. Quickly close grill and check in a few minutes. When that side is browned and crisp, flip over and quickly top with toppings. You need to use less sauce and toppings to keep the dough crisp. (I need to fix that next time) Quickly close the lid and let the dough finish cooking and the cheese melt.

Serve Immediately.

Sunday, September 27, 2009

Chicken Corn Chowder

The combination of veggies in this soup sounded fantastic, so I tried it and loved it. I am thinking about freezing some red peppers just for this soup. YUM!


2 Tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 medium red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (do not omit)
1/4 Cup thinly sliced or chopped ham or canadian bacon
3 cloves garlic, minced
2 14 oz cans chicken broth
3 Tablespoons flour
3 ears of fresh corn kernels (I usually end up using frozen corn)
2 large chicken breasts, cooked and shredded
4 oz softened cream cheese
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

*I finely chopped the celery, bell pepper, onion, and jalapeno in the VitaMix

Saturday, September 26, 2009

Quick Chicken Enchiladas

Found this easy recipe and was excited with how fast it worked up. I used the green enchilada sauce I had frozen....I need to freeze some more :)
John's rating: 9
1 3/4 cups green enchilada sauce (I used my homemade one)
1 can cream of chicken soup
1/2 cup sour cream
1 cups diced cooked chicken
7 ounces tortilla chips (crush them to bite sizes in the bag)
4 ounces grated monterey jack cheese

toppings
lettuce

Sweet salsa
sour cream (optional)

Directions
Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl.
Stir in diced, cooked chicken.
While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture.
Mix well.
Pour into lightly greased 8x8" baking dish.
Top with grated cheese.
Bake at 350-degrees for 25-30 minutes.

When serving, add toppings of your choice.

Friday, September 25, 2009

Chicken Broccoli Crepes

I was in the mood for crepes...mainly for dessert, but this dinner was fantastic! I cut the chicken dinner part in half and made 4 filled crepes. That left me with 4 crepes for dessert :) Perfect!
John's Rating: 9 plus (He said this would rank among is favorite meals)


Crepes
1 cup milk
2 tablespoons milk
2 eggs
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt

Chicken Filling
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 teaspoons worcestershire sauce
3 cups cheddar cheese, shredded, divided
2 cups sour cream
2 (9 ounce) packages frozen broccoli, cooked and drained
2 1/2 cups cooked chicken, cubed

In VitaMix, blend crepe ingredients until smooth.

Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry. Cook all crepes.

In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth.

Place four broccoli and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.

Thursday, September 24, 2009

Italian Meatballs

I'm not a big fan of meatballs, but it's one thing my kids will eat....so every oncce in a while I'd try a new recipe. I think I am done looking! This recipe was so good! You can also make them and freeze them for later.

John's Rating: 8

1 1/2 lbs ground beef
1 large egg, slightly beaten
1/2 cup grated parmesan cheese (FRESH!)
1/3 cup breadcrumbs (or use enough to hold the meat together)
1-2 tablespoon fresh minced garlic
2 teaspoons seasoned salt
1 teaspoon fresh ground black pepper
1/3 cup milk
1 teaspoon Italian Seasoning

Directions
Mix all ingredients together in a large bowl.

Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).

Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.

Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).

After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

Serve over warm noodles.

Thursday, September 17, 2009

Pineberry Smoothie

I dumped this one together and John told me to hurry and write it down...hopefully these are the right proportions.
John's Rating: 10

1 1/4 cup pineapple tidbits with juice (I just had tidbits open)
1 cup frozen strawberries
1 cup frozen blueberries
3/4 to 1 cup coffee mate, french vanillla

Blend in VitaMix.

Monday, September 14, 2009

Winger's Salad

So...we love Winger's...for their delish sauce! So we were super excited to find this recipe here. The closest Winger's is an hour and a half away...but that doesn't matter now...
Our favorite way to enjoy their sauce is on a salad...with the works...cheese, croutons, chopped breaded chicken (We use Simmons chicken from Costco because that's our favorite breaded chicken)...then drizzled with this sauce and then Hidden Valley Ranch. Mmmmm....
The freakin' amazing sauce recipe: (We usually double or triple it and keep some in the fridge)

3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves.

Yep...it's that easy and so good!

Friday, September 11, 2009

Buttermilk Pancakes

Our family loves these pancakes, esp. Kyla. I found it as a recipe for IHOP pancakes, I don't know how they compare since we are not IHOP fans, but we are fans of this recipe.
John's Rating: 9...and he's not a big fan of pancakes :)

1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk (I used pwd.)
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
1 pinch salt

Mix and pour on griddle.

Sunday, September 6, 2009

Honey-Lime Chicken Enchiladas

This recipe has a different flavor than any other chicken enchiladas I've had. The meat if very sweet and the sauce is spicy.
John's Rating: 76 Tbs honey
4.5 Tbs lime juice
1 Tbs chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
8 flour tortillas (I cooked fresh ones from Costco)
Monterey jack cheese, shredded
2 cups green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes.

Saturday, September 5, 2009

Green Enchilada Sauce

This Recipe.

1 pound peeled (paper skin) and washed tomatillos, cut in halves
2 medium white onions coarsely chopped.
1/4 cup olive oil
4 cloves garlic, smashed
3/4 teaspoon cumin
1 tablespoon mild chili powder
4 diced jalapenos
3 cups mildchicken broth
Salt and pepper to taste

Directions:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth, tomatillos, cumin, chili powder and jalapenos and bring to a boil. Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. (At this point, you may refrigerate sauce for later or freeze) When ready, process sauce until smooth (in a blender or food processor).

Friday, September 4, 2009

Cheddar Bacon Wrapped Hamburgers

These were a nice change to the burger. They were so moist and full of flavor!
John's Rating: 9 (he says this is almost as great as having steak)

1/2 cup shredded cheddar cheese
1 tablespoon grated parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb ground beef
12 slices bacon
6 hamburger buns, split, I used these.

Preheat a grill for high heat.

In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand.

Form into 6 patties, and wrap two slices of bacon around each one in both directions.

Place patties on the grill, and cook for 5 minutes per side, or until well done.

Thursday, September 3, 2009

Stuffed French Toast

This is my favorite breakfast. I have also made it for dinner :)
 
John's Rating: 9

Lightly Blend:
4 eggs
1 cup milk
1 Tbsp. sugar
dash of salt

Pour in shallow dish.

Make Cream Cheese Filling:

Microwave a 8 oz of cream cheese (I use reduced fat) just until soft enough to stir easily with a spoon. Stir in powdered sugar until it is sweet to your liking. About 3 to 4 Tbsp.

Dip Texas toast in egg mixture and cook on griddle. Cook both sides. As soon as you take them off the grill, slather a layer of cream cheese mixture on one slice of french toast and top it with another piece of french toast. Serve Warm.

We love ours with blackberry syrup or carmeled apple jam. Chokecherry syrup, strawberry and raspberry jams are also quite good on these.

Wednesday, September 2, 2009

Watermelon and Raspberry Smoothie

This is a great way to use extra watermelon...we have lots this time of year :)
John's Rating: 9

2 cups watermelon-seeded and diced
1 Tbsp. lemon juice
3/4 cup frozen raspberries
2 Tbsp sugar
1/2 cup ice

Blend in VitaMix...Enjoy!

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

Found this recipe and instantly thought "yum!" My picture is not as good as hers...I seem to have issues with gently folding in blueberries and keeping them from turning batters blue...oh well...it tasted great! I don't have a bundt pan, so I used 2 bread loaf pans...turned out great. Make sure you peel the zucchini so that you don't have green specks in your bread.
John's Rating: "strong 8"

3 cups peeled and shredded zucchini
1 1/2 cups sugar
2 eggs
1 cup oil
1 tsp lemon juice
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
zest of 1 lemon
2 cups blueberries

Beat zucchini, sugar, eggs, oil, and lemon juice. Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently.

Pour into 2 well greased bread pans or one bundt pan. Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack.

Cool completely and frost with lemon cream cheese frosting.

Lemon Cream Cheese Frosting
3 Tbsp soft butter
3 oz soft cream cheese (I used reduced fat)
2 cups powdered sugar
dash salt
zest of 1 lemon (2-3 tsp)
2 Tbsp fresh lemon juice (approximately)

Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

**Store leftovers in fridge.

Monday, August 31, 2009

Country Egg Scramble

This was a nice change for breakfast...found it here. I think next time I will throw in some green pepper because we love that flavor, but it was a nice breakfast as is. I halved the recipe for us.
John's Rating: "strong 8"
6 to 7 (medium sized) new red potatoes, cubed
8 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium green onions, sliced (1/4 cup)
6 slices bacon
1 cup cheese

Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook until potatoes are tender; drain.

Beat eggs, milk, salt and pepper with fa wire whisk until a uniform yellow color; set aside.

In a large skillet, cook the 6 slices of bacon until crispy and remove from skillet. Add potatoes to skillet, you're gonna cook them in the bacon grease left in the pan. Cook potatoes 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green onions. Cook 1 minute, stirring constantly.

Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Dice up cooked bacon. Sprinkle with bacon and cheese.

**Update: I stuffed some tortillas with this mix and froze them for John's Breakfasts...they have been great!

Sunday, August 30, 2009

Squash, Potatoes and Onions- Oh My!

I was looking for a new way to use some summer squash and found this recipe. It was really sweet with the summer squash and didn't need any extra sour cream or flavors beyond these basic ingredients. Loved it.
John's Rating: 8
1/4 cup butter (or you could use a little bacon grease, I used butter)
3 medium size yellow squash (cut in chunks)
3 medium red potatoes (cut in chunks)
1 small onion (halved and sliced)

Wash and Cut up squash, potatoes and onions. Melt butter in lg. fry pan. Add squash, potatoes, and onions. Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).

Add salt and pepper to taste.

Monday, August 24, 2009

Mashed Red Potatoes with Garlic

John loves the potatoes at Applebee's, so I tried this recipe and he dubbed it "better than Applebee's", so combined with a marinated steak this would be his favorite meal.
John's Rating: 9.7 (when served with a marinated steak...he is such a strong critic! He just can't seem to give me a 10 lol)
2 1/2 lbs red potatoes, unpeeled,quartered
3 cloves garlic, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese

Put potatoes and garlic in lg pan. Cover with water. Bring to a boil. Reduce heat and simmer for 25 minutes, until potatoes are tender.

Drain well. Mash with the butter, milk, and salt. Stir in the parmesan cheese.

**However big you cut your potatoes is how big the skins will be when you eat them...

Saturday, August 22, 2009

Stir Fry Sauce

Mmmm....I've been loving stir-fry lately so here's another way to make it:
1/4 cup soy sauce
1 1/2 cups water
2 Tbsp. cornstarch
1 tsp. sugar
1 small chicken boullion cube
1/4 tsp. crushed red pepper (more or less depending on how hot you want it--this was pretty spicy for us)
Place all ingredients in the VitaMix and blend.

Pour into stir fry when it is all done cooking and cook until thickened.

**I made this for beef ramen stir fry. Very good!

Friday, August 21, 2009

Magic Bars

My friend Michelle brought this awesome treat to share with us...oh my was it Good!!!

1 1/2 cups graham crackers, crumbs
1 cube butter
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 1/2 cups shredded coconut

*Variation: 1 cup semi-sweet chips and 1 cup butterscotch chips. (Or try other flavors you love) These were made with the semi-sweet and butterscotch--YUM!

Preheat oven to 350.

Melt butter and add graham cracker crumbs. Press in a 9x13 pan. Pour sweetened condesensed milk over the top, evenly. Sprinkle chips, then coconut on top evenly.

Push it all down with a fork. Place in oven for 25 minutes until golden brown.

We ate them cooled, but Michelle says they're good warm, too!

Thursday, August 20, 2009

A new recipe for green beans found here. These were great! John loved that there were cashews mixed in and the flavor was fantastic...no leftovers!

1 lb fresh green beans
1 ½ to 2 T. butter
½ c. coarsely chopped cashews
2 T. honey

Steam green beans until just tender. Drain and set aside in saucepan. In a small skillet, sauté cashews in butter over low heat for 5 minutes. Add honey and cook 1 minute longer, stirring constantly. (I sauted on med heat until the cashews were golden and the sauce was frothy.) Pour sauce over beans and toss until coated.

Wednesday, August 19, 2009

Fresh Green Salsa

This can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips.

**What we did: On a sheet of tin foil: Layer chips, then shredded(cooked)chicken (I used the salsa chicken), then fairly thick layer of green salsa, then monterey jack cheese. Set oven on broil and cook until cheese is melted and slightly crispy. Serve immediately.

**We also used this on tacos.

We gobbled this up too fast, so maybe I'll get a picture on here before we eat this next...

10 tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers, chopped, seeds removed
1/4 cup chopped fresh cilantro
salt and pepper to taste

Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.

Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

**I also did a batch where I blackened the tomatillos first, and it was good.

Tuesday, August 18, 2009

German Pancakes

This recipe has to make it to our blog...it is a favorite all around here. This is something John often makes for us it's so easy! He sometimes swirls seedless blackberry jam in it, which is also very good.


Heat oven to 450.
Melt 1/4 cup butter in 9x13 pan.

6 eggs
1 cup milk
1 cup flour
1/2 tsp. salt

Blend in VitaMix (or blender) until well mixed. Spread butter around pan and pour batter in. Cook 15 to 20 minutes.
Serve Warm.

Tuesday, August 11, 2009

Zucchini Soup

When I found this recipe...I thought Hmmm...sounds interesting I could try that. When I tried it...WOW! Can't believe how good this is...and John loved it! He is convinced that we need to grow more zucchini now! But most impressively...Nathan (my 2 1/2 year old) gobbled it down and asked for seconds! It is a bright green and almost reminded me of looking at split pea soup, but the flavor...Mmmm. This is a fantastic soup that has me considering freezing some zucchini.

John's Rating: "a strong 9"


What I did:


1 cup chopped onions
3 cups sliced zucchini


Boil in:
2 cups chicken broth


Cook until tender...DO NOT DRAIN. Pour into VitaMix (or blender) and add:

1 Tbsp. butter
1/4 t. salt
1/8 t. white pepper
½ cup milk


Blend until smooth and serve.


You can serve with: (which would be good, but we found they were not needed, it's so good!)
Grated cheddar cheese
Sour cream
4 slices bacon, cooked until crisp, then crumbled

Monday, August 10, 2009

Veggie Egg Rolls

I found this recipe and couldn't wait to try it...it was great!
John's Rating: 9


1 small head cabbage, thinly sliced
1 large red pepper, seeded and finely diced
1 small zucchini, finely diced
1 large carrot, cut into thin matchsticks
8 oz. snow peas, finely diced
1 bunch green onion, sliced thinly
2 cloves garlic, minced
1 tsp. fresh ginger, grated
2 Tbs. rice wine vinegar
1/3 cup soy sauce
1 Tbs. sesame oil
1 pkg. (24 count) egg roll wrappers
oil for frying

Heat a couple of tablespoons of oil in a large pan and add the veggies. Cook over medium-high heat until soft. Add garlic, ginger, vinegar, soy sauce and sesame oil. Cook until most of the liquid is evaporated.

What the filling looks like...yum!



Roll about 1/4-1/3 cup of filling into each egg roll wrapper. Cook in a deep fryer until golden brown or in a pan over medium-high heat, turning frequently until golden. (I used a little water to seal the wrappers shut. This made a huge difference in how easy they were to fry.)