Pam's Kitchen

Creamy Chicken Italiano

2011-12-12T13:31:00.000-08:00

I got this recipe from Ms. Lisa! It was so easy to throw everything in the crockpot and come back to dinner ready! We ate with rice the first time, but I think I'm going to serve it with noodles this time! Enjoy!

1/4 Cup water
1 pkg dry Italian Seasoning (It will be by the dry packets of ranch)
1-8 oz pkg cream cheese
1 can cream of chicken soup
2 boneless chicken breasts

Put the chicken in Crock pot. Mix together dressing and water and pour it over the chicken. Cook on low for 2-3 hours. Add soup and cream cheese and let warm and then stir. Cook another 1-2 hours or until its all nice and creamy. We eat it over noodles.

Breadsticks

2011-11-20T15:50:00.001-08:00

This recipe came from my my friend, Lisa, who got it from her sister in law Karey and they are so good! Pretty quick and easy for such good bread sticks.

Mix together:
1 1/2 c warm water
1 tbsp yeast
2 tbsp sugar

Let sit for about 5 minutes (or until it becomes frothy).

Add and mix together:
1 tsp salt
~4 c flour, enough so that the dough pulls away from the sides of the mixer and is not super sticky

Let the dough rise for 15-20 minutes.

Melt 1 cube of butter in a 11x13 jelly roll pan in the oven. Shape the dough into bread sticks and place on pan. I rolled mine out on the counter to just a little bit smaller than my jellyroll pan and then cut them into nice bread stick shapes with my pizza cutter. Just be sure before you cut them that you have a enough flour on the bottom side so they don't stick to your counters. Sprinkle with garlic powder and with grated Parmesan cheese, I left just a little bit of room between my bread sticks and the butter came up over them as I was placing them in pan. Let rise for about 20 minutes. Bake at 375 for 15-18 minutes, or until golden brown on top and edges.

Wisconsin Cauliflower Soup

2011-10-13T14:22:00.000-07:00

I got this recipe from the girls at You Heard It Last! It was seriously YUMMY! I made a double batch and froze future meals! For sure try this one!

Yields: 9 cups

2 tablespoons butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

French Chicken

2011-09-24T07:27:00.000-07:00

6 Chicken Breasts
Can of Cranberry Sauce
Lipton Onion Soup Mix
8 oz of French Dressing

Mix
1 Can of Cranberry Sauce, the Lipton Onion Soup Mix and 8 oz of French Dressing. Grease a baking pan, lay out the chicken breasts and pour over the mixure over the chicken.

Bake at 350 for 1 1/2 hours!

I served it with rice and a green salad! We were calling in Candy Chicken to the kids and they totally believed us! It's that good! Seriously delish!

Enjoy!

Beef Enchiladas

2011-09-04T15:19:00.000-07:00

Thanks to my friend, Lisa, for actually taking the time to Google and learn how to cook a Chuck Roast properly. We have freezers full of meat thanks to my dad. We always have a lot of Chuck Roasts and it is always the roast that we kinda don't know what to do with it. Thanks to Lisa, I will no longer have a problem coming up with things do cook with them. Because Chuck Roasts have lots of fat in them you have to cook it on LOW in a Crockpot for 10-12 hours. It DOES NOT dry out. It takes that long for the fat layers to all melt down and it helps the roast have a great flavor.

So, here's what I did: I put a Chuck Roast into my crock pot and dumped 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. It ended up cooking about 11 hours. At the end of the 11 hours it literally was FALLING APART! All I had to do was take the fork and smash it and it was shredding itself. BEAUTY I tell you!

I used half the meat to make these Beef Enchiladas and saved the other part of the meet and the juice and we had Au Jus sandwiches the next night.!

I don't love super traditional red sauce, so I came up with this little version:

1 packet McCormick Enchilada Sauce
1/3 cup sour cream
1/3 cup heavy whipping cream

Sauce before adding Sour Cream and Whipping Cream

Sauce after adding Sour Cream and Whipping cream

Then you can make up the enchiladas however you want... here are some things you can add into your meat:
Sautéed Onions
Green Chiles
Peppers

My husband doesn't like very much in his enchiladas, so I generally make them quite plain and do everything as toppings.

All I do for the inside is lay out a tortilla, put the meat, in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. If it was just up to me I would add sauteed onions and some green chili's to the meat too. You could also layer the olives, beans, and rice here too. I always coat the pan with some cooking spray and like 1/2 cup of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty of sauce and sprinkle the cheese on!

Cook on 350 for 20 or so minutes. Make sure the cheese has melted. Serve with whatever toppings you and your family like (lettuce, sour cream, rice, beans, etc)! ENJOY!

Here is the extra half of the meet all read for Au Jus sandwiches the following night! Yummy!

15 minute Creamy Avocado Pasta

2011-08-03T15:37:00.000-07:00

I got this recipe from Oh She Glows! There are awesome step-by-step pictures on her blog post!

Yield: Serves 2

Ingredients:

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.

Serve noodles plain or I think it would be great with a Grilled Chicken or Shrimp

Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately. However, I did have some extra sauce and put it in a container and it did store well for over a day in my fridge without browning (I'm assuming cause of the lemon in it). So, I do believe if you cooked new noodles and then added the cold sauce to the noodles it would be fine.

Let me know if anyone tries it!.

Fiesta Chicken Enchiladas

2011-07-31T17:01:00.000-07:00

I got this recipe from my friend, Brenda's, cooking blog. I changed a few minor things. This was seriously good! I loved the little kick that it brought with each bite! Thanks Brenda and enjoy everybody!

I totally forgot to snap pictures, but you can click over to Brenda's site to see her pictures! I'll take some next time I make them and add pictures!

*Note: I like a lot of sauce, so I generally 1 1/2 times the topping recipe.

Fiesta Chicken Enchiladas

2-4 large boneless skinless chicken breasts
1 packet Fiesta Ranch dip (by the Hidden Valley Ranch packets), divided
2-3 tbs butter, melted
1 small can green chilies ( I didn't use the whole thing)
1/2 - 1 onion, finely chopped (to preference)
1 garlic clove, minced
1 cup Monterrey Jack Cheese, divided
1/2 cup Sharp Cheddar Cheese
1 can green enchilada sauce
1/3 cup half and half or heavy whipping cream
8-10 tortillas
sour cream (optional)

Chicken:
Mix melted butter with 1/2-3/4 fiesta ranch dip packet. Pour over chicken in crock-pot. Cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken. Save the extra butter/fiesta ranch mixture.

Filling:
In a small pan, saute onion and garlic for 1 minute, until fragrant. Add green chilies and warm. Add reserved butter/fiesta ranch mixture you used to cook the chicken in.. It will look a little runny, but turn the stove to medium-high heat and add the shredded chicken.

Topping:
Mix green enchilada sauce and half and half in same pan used to saute onion to grab the remaining bits of flavor.

Assembly:
Poor about 1/4 cup of the topping onto the bottom of the greased pan.

Pour a tablespoon of topping into the center of the tortilla. Add chicken filling, then sprinkle on some cheese and roll up. Put open side down in the pan to hold the roll. Repeat.

Pour remaining topping over enchiladas. Sprinkle with Cheddar and rest of the Monterrey Jack Cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and sauce is bubbling. To get a slightly crisp and browned top, broil for 3-4 more minutes; watch carefully so it doesn't burn.

Sour cream topping:
1/4-1/2 cup sour cream
1/4 cup fiesta ranch packet

Sprinkle sour cream with fiesta ranch packet. Keep tasting and adding to get it as strong of a flavor as you like. Refrigerate until ready to serve. Serve on top of enchiladas.

Brazilian Lemonade

2011-07-28T12:03:00.000-07:00

My friend, Lisa, made this for us when we had a BBQ a couple weeks ago. It seems like it would be too sweet but its actually really refreshing. You will not regret trying this!

5 limes
6 cups water
1 c sugar
6 Tbsp sweet and condensed milk

Juice limes and lightly zest skins into juice. (Most recipes have you grind the entire lime but Lisa was told that it made the batch bitter as time went on. With juicing and only using the zest it does not get bitter).

Mix with water and sugar. Right before serving stir in sweet condensed milk. Serve over ice.

Chicken Lasagna

2011-07-27T17:27:00.000-07:00

I referenced a couple different recipes and combined the parts I liked to come up with this little version. I loved it. I think next time I'm going to try to add a vegetable, probably asparagus. This wasn't as much work as I thought it would be. I prepared it in the afternoon and then just popped it in the oven 30 minutes before we wanted to eat! Enjoy!

Ingredients:

8 Lasagna Noodles

1 cup chicken broth
1 can of cream of mushroom or cream of chicken soup

1/2 teaspoon poultry seasoning

1 cup Colby Jack Cheese (or whatever you have on hand)

8 oz package of cream cheese

1 cup cottage cheese

1/2 cup sour cream

1/2 cup mayo

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1/4 cup chopped parsley

3 cups diced, cooked chicken meat (I used rotissiere this time and it worked great)

1 1/2 cups seasoned dry bread crumbs

Directions:

1. Cook noodles in a large pot of boiling water until done. Drain.

2. Mix soup, broth, and poultry season in a saucepan. Heat through.

3. Beat together the cheeses, sour cream, and mayo. Stir in olives, onions, green pepper and parsley.

4. Place half the noodles in a 9x13 inch pan. Layer with 1/2 cream cheese/cottage cheese mixture, 1/2 cheese, 1/2 chicken, and 1/2 soup mixture. Repeat. Top with bread crumbs.

5. Bake at 375 dgrees F for 30 minutes, or until heated through.

Creamy Pesto Crockpot Chicken

2011-07-21T15:09:00.000-07:00

Thank you to my friend, Jaesi, for this little beauty!

1 pound chicken tenders or breast
1 can cream of chicken or mushroom
1 cup prepared pesto (Im sure you could use a dry mix, but prepared is what I had on hand)
1 can of artichoke hearts drained and quartered (I used Hearts of Palm, cause it's what I had on hand)
1/2 cup sundried tomatoes cut into small bits
1/2 cup milk or cream (more or less to desired sauce thickness)
salt
pepper
garlic powder
a handful of pine nuts

Add to crock pot and cook on high for 3 hours. Serve over pasta and along side a vegetable.

Enjoy.

Pretzel Jello

2011-06-17T07:51:00.000-07:00

This is my MIL's recipe! It is a great side to any dinner and the adults will be fighting the kids for it!!

Crust:
2 cups crushed pretzels
2/3 cup nuts
3 Tablespoons sugar
3/4 cup butter

Crush the pretzels to whatever texture you want. Mix together with nuts (I like walnuts) sugar and butter.

Press onto the bottom of a 9x13 pan and bake for 10 minutes at 350.

Cream Cheese Layer
8z cream cheese
1 cup sugar
Small Cool whip or make some fresh from whipping cream

Mix the cream cheese and sugar and fold in the cool whip. Layer on top of crust.

Jello Layer
1 Large or 2 Small jello packs in your choice of flavor
2 cups boiling water

Combine boiling water and jello and mix. At this time you can add any fruit as well. I like to add Strawberries, Bananas or Raspberries!

Let it cool in the fridge, but don't let it set too much or it won't poor onto the cream cheese layer good. But, if you poor it too soon then it will sort of melt the cream cheese layer!

Pour onto cream cheese layer and put back in the fridge to allow the Jello layer to finish setting!

Enjoy!

Pizza Dough #2

2011-06-17T07:41:00.000-07:00

I got this recipe from my friend, Tawnya. This is a more traditional pizza dough recipe. So, if you're looking for a more "Italian" pizza dough go with this one! It was delish!

Makes 4 large pizzas

8 1/2 cups flour
3 1/2 cups water
1/8 c oil
2 Tablespoons yeast
2 Tablespoons salt
1/4 cup sugar

Mix all ingredients together and add whatever seasonings you would like. The recommended seasonings are Oregano, Basil and Garlic.

Divide dough into 4 balls and put in the fridge. Pull it out 1 hour before you want to shape it and bake it.

Roll out into a pizza, add sauce and toppings.

Bake at 450 for 10-12 minutes

Chicken Salad Sandwich

2011-05-25T14:53:00.000-07:00

4 c chicken, cubed
3/4 c mayo
1/2-3/4 c sour cream depending on how saucy you want it)
1 tsp paprika
1 tsp seasoning salt
1 c diced celery
3 green onions, diced
1 c chopped pecans
1 1/2 c craisins
1 c diced apple

Mix sour cream, mayonnaise, paprika, and seasoning salt. Add remaining ingredients and allow to sit in the fridge for a few hours so the flavors have time to combine. You can also wait and add the pecans right before serving so they have more crunch.

Cream Cheese Frosting

2011-05-25T14:49:00.000-07:00

Ingredients:

1/2 cup butter, room temperature
8 oz cream cheese, room temperature
2-3 cups of powdered sugar (to taste)
1 teaspoon vanilla

With an electric mixer, mix the butter and cream cheese together for about 3 minutes on a medium speed until very smooth. Be sure to scrape down the sides of the bowl and the bottom of the bowl.

Add the vanilla and mix a few seconds. Slowly add the powdered sugar. Keep adding until you get the desired sweetness and thickness.

I find if you are going to piping with this recipe it is best to refrigerate it for a few hours first. I generally make it first thing in the morning and stick in the fridge until I'm ready to use it! I always get complemented on this frosting. I like it with a strong cream cheese taste, so I generally only add about 2 cups of powdered sugar.

Variations:

If I'm using this recipe for a Carrot cake I will add some freshly ground ginger to it.

Add some scrapings from a vanilla bean is great for a Red Velvet cake!

Add some grated for dried coconut to it for a Coconut cake!

P.F. Chang’s Chicken Lettuce Wrap

2011-05-25T14:36:00.000-07:00

Ingredients:

3 Tablespoons Oil
2 Boneless Skinless Chicken Breasts
1 Cup Water Chestnuts
2/3 Cup Mushrooms
3 tbsp. chopped onions
1 Tablespoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce:

1/4 Cup Sugar
1/2 Cup Water
2 Tablespoon Soy Sauce
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Ketchup
1/2 Teaspoon Sesame Oil

Stir Fry Sauce:

2 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar
1/2 Teaspoon Rice Wine Vinegar

Directions:

Make the special sauce by dissolving the sugar in the water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready. Depending on how much sauce you like this may be WAY too much. So, if you are not a "saucy" person, then you may want to 1/2 the Special Sauce recipe.

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in the pan and keep hot. As chicken cools, mince waterchestnuts and mustrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another tbsp. of vegetable oil. Add chicken, garlic, onions, waterchestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve it in the lettuce leaves. Next time I may just chop up Romaine lettuce in a bowl and serve over the top of it.

Top with the special sauce.

Kool Aid Playdough

2011-05-15T20:09:00.001-07:00

1 1/2 cups flour
1/4 cup salt
2 packages unsweetened Kool-Aid Mix (you can use one package, but by using two you get a darker color and sweeter smell)
1 cup boiling water
1 1/2 Tablespoons oil

1. Mix flour, salt and Kool-Aid well in a large bowl.
2. Add boiling water and oil and then mix with a wooden spoon until it sticks together.
3. When cooled and you can handle the dough mix the rest by hand blending all the color in so it is a nice even color

"Italian" French Toast

2011-04-28T17:13:00.000-07:00

I saw Buddy Valestro make this on his show Kitchen Boss and wanted to try it. I loved the taste of the orange zest on it!

INGREDIENTS

1	2 pound loaf panettone or whatever bread you have on hand
4	large eggs plus 2 yolks
1‑1/2	cup half n' half
1/4	cup amaretto liqueur (optional)
1	teaspoon vanilla extract
1/2	teaspoon nutmeg
zest grated from one orange
5‑6	tablespoons butter, as needed

PREPARATION:

Remove paper from panettone. Divide loaf into quarters, wrap and put away one quarter. Slice each quarter into two 1" thick slices – you will be slicing off a rounded side on each quarter – eat, save or discard. You will have six, tall, 1" thick slices.
In a large bowl, whisk together the remaining ingredients except for the butter. Heat a large sauté pan – one large enough to comfortable hold three slices without crowding. Add butter and heat until fragrant and foaming.
Dip each piece of panettone into the egg mixture, about a "five count" for each side. Let excess drip from the bread back into the bowl. Fry three pieces at a time, maintaining a low, steady heat, cooking until each side is browned – approx 3 - 4 minutes per side. This yields a tender, custardy interior with a crispier exterior. Add butter as needed and repeat with remaining three slices of panettone.
The bread is quite sweet as is. Suggested serving: topped with butter-toasted sliced almonds and a dusting of 10x sugar.

Caramel French Toast

2011-04-22T15:03:00.001-07:00

I'm up in Grantsville, at my in-laws, and my MIL shared this recipe with me. We are making it for in the morning and I can't wait to try it! I'll leave a comment with my review tomorrow morning!

Ingredients:
10 (1 3/4 inch thick) slices French bread - cut off ends
1 1/2 cup packed brown sugar
3/4 cup butter
1/4 cup plus 2 Tablespoons light corn syrup
4 large eggs, lightly beaten
2 1/2 cups of milk or half and half
1 Tablespoon vanilla
1/4 teaspoon salt
Cinnamon and Sugar
1/4 cup butter or margarine - melted

Combine brown sugar, 3/4 cup butter and corn syrup in a medium saucepan. Cook over medium heat, stirring constantly until mixture is bubbly. Pour syrup into 13x9x2 inch greased baking dish. Arrange bread slices over syrup squishing them to fit in the pan. Combine eggs, milk, vanilla and salt. Stir well. Pour over bread. Cover and chill for 8 hours or overnight. Before baking, sprinkle cinnamon and sugar over top. Bake at 350 degrees for 45 minutes uncovered. Pour melted butter over the top when done baking!

Sour Cream Noodle Bake

2011-04-11T19:47:00.000-07:00

Thank you Pioneer Women for this new recipe! It was a great new Ground Beef recipe to add to my rotation! It was super yummy and will make great warmups! This made a TON! So, for a smaller family, you could probably 1/2 this and do it in a 9x9.

Also, next time I may add a LITTLE milk or cream to the sour cream and cottage cheese before I mix in the noodles. It's not that I thought it was dry, but I think it would be nice to have a little more sauce to it.

Ingredients:

1-¼ pound Ground Chuck or Ground Beef
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Get water ready on the stove for boiling noodles.

Brown ground chuck or beef in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.

Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Glorified Tacos

2011-04-06T07:17:00.000-07:00

I got this recipe from my friend Nicole. She mentioned she was making it for dinner several times and it always sounded a little funny to me. Then we were invited over and got to try it and it is seriously yummy! It is a super easy and quick dinner, plus super easy to make a lot of! So, this is a great option to make when you need to feed a lot of people!

Hamburger Mixture:
1 lb hamburger
1/2 a yellow onion (amount to your preference)
peppers (whatever kind you like)
1/4 c brown sugar
8 oz can of tomato sauce
8 oz can of water
1 T Vinegar
Garlic Salt

Brown hamburger and then add onions and peppers. Saute together for a few minutes and then add the rest of the ingredients. Let simmer for 15 minutes.

Layer bottom to top in this order: Chili Cheese Fritos, Hamburger mixture, shredded cheese, lettuce, tomato, Avacado.

ENJOY!

YUMMY!

Peanut Butter Snickeroos

2011-03-27T07:24:00.000-07:00

Ingredients:

1 bag of Snickers Peanut Butter “Fun Size”, Frozen
1 c. all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks of butter, softened
1 cup granulated sugar
1/4 c. packed brown sugar
1 large egg
1 tbsp. vanilla extract
2 1/2 c. old fashioned rolled oats

Directions
Freeze Snickers Peanut Butter Fun Size for at least 2 hours before preparations begin. Preheat the oven to 350F. Spray baking tray with cooking spray for baking, or butter and flour.

In a medium sized bowl, whisk together flour, baking powder and soda, and salt.In a large mixing bowl, beat together the softened butter and both sugars until light and fluffy, scraping the sides often. Add the egg and vanilla and beat again until fully incorporated, again scraping the sides. Add the flour mixture a little at a time, mixing on slow speed after each addition. When fully combined, begin to add the oats, mixing again. Stir the dough by hand once more, scraping the sides and bottom of the bowl to make sure there aren’t any pockets of flour or oats that aren’t mixed in.

Remove Snickers from freezer and unwrap 12 pieces. Using an ice cream scoop, scoop out a ball of dough and place it into the palm of your clean and dry hand. Flatten the dough a bit between your two palms, and then place the a frozen Snickers in the middle of the dough. Using your hands, force the dough to mold around the candy piece until it is completely covered in the dough, with no holes or cracks. You should not be able to see the chocolate of the Snickers at all. Place the now square-shaped dough ball into one of the cups in your pan. Repeat until you have used all the dough.

I made 12 with a little left over dough that I turned into about 3 plain oatmeal cookies, but if you have more Snickers, feel free to make more than 12.

Bake until the cookies are a deep golden brown, between 14 and 17 minutes. Rotate the baking sheet halfway through the cooking time to get optimal browning. Allow to cool in pan for 10 minutes, then move to a wire cooling rack. When entirely cool, decorate with chocolate icing.

Chocolate Decorating Icing
1/2 c semi-sweet or milk chocolate chips, melted
2 tbsp powdered sugar

Melt the chocolate chips in the microwave, 30 seconds at a time. Stop and stir after each 30 seconds until completely melted. Add the powdered sugar and stir until completely dissolved. This should thicken the chocolate considerably.

Spoon melted chocolate into a medium sized ziploc bag. Press out the air and seal tightly, twisting the bag so that all the chocolate moves into the corner of the bag. Alternatively, use a disposable piping bag. Cut a very tiny corner off the ziploc or piping bag, and then decorate the Snickerdoos to your desire, with stripes, cross hatching, zigzags, or dots.

Strawberry Shortcake

2011-03-11T07:42:00.000-08:00

I got this great recipe from Bridget over at itsahuntlife.blogspot.com!

ina's strawberry shortcake

2 cups all-purpose flour
2T sugar, plus some turbinado sugar to sprinkle on top
1 T baking powder
1 t kosher salt
12 T unsalted butter, cold and diced
2 extra large eggs, lightly beaten
1/2 cup cold heavy cream
1 egg beaten with 2 T water or milk for egg wash

For the strawberries, I just cut them up, added a little lemon juice, orange juice, and about 3 T sugar. I also made heavy cream into whipped cream and added some sugar and vanilla extract to that.

1. preheat the oven to 400.

2. Sift the flour, 2 T sugar, baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter on low speed until it is the size of peas. Combine eggs and heavy cream and with the mixer on low, add it to flour and butter mixture. Mix until just blended.

3. Dump dough on well-floured surface. Flour a rolling pin and roll dough until it's 1/2 inch thick. You should see lumps of butter in the dough. Cut 16 biscuits with a 2-inch plain round cutter. place on baking sheet lined with parchment paper.
4. Brush tops with egg wash and sprinkle turbinado sugar (like the raw sugar) on top. Cook 15-20 minutes.

To serve, give everyone a shortcake, some strawberries, a scoop of vanilla ice cream and a dollop of whipped cream. Yum.

Homemade Pizza Dough

2011-03-05T15:00:00.000-08:00

I decided to have all the little Haslem-cousins over to make personal pizza's and to play! I got this recipe from my friend, Lisa! They make pizza's every Friday night and she said this is the ultimate Pizza dough and SHE WASN'T LIEING! It was freaking delish. Perfect amount of sweetness! It makes 8 small personal pizzas or 2 big crusts. If I were doing pizza's for just my family (2 adults and 2 kids), then I would take half the dough and wrap it in saran wrap and place in a freezer bag and freeze it for a short time. Or if you want bread sticks you can quickly make bread sticks out of the second half.

Place in KitchenAid:
1 1/2 c warm water
1 Tbsp yeast
pinch sugar

Let proof until its foamy and then add:
1/3 c sugar
1 tsp salt
4 cups flour or until dough pulls away from the bowl and looks smooth.

Roll into a nice ball (DO NOT flour counter-top before rolling. It can make the dough to dry. To prevent sticking spray your counter-top with cooking spray). Place ball into a bowl and cover and let it rise for about 30 mins and then I roll it out. Be sure to bake for about 8-10 minutes at about 425 BEFORE you add your sauce and toppings. Pull it out of the oven and add sauce, cheese, and toppings. After adding toppings, brush the top of everything with a little melted butter and season with Garlic Salt if you would like. Put back in the oven for another 8-10 minutes. You will know when it is done.

Enjoy!

Pizza Sauce

2011-03-05T13:27:00.001-08:00

This was seriously the easiest and yummiest sauce ever. I got the recipe from my friend, Lisa, who got it from All Recipes!

1 (6oz) can tomato paste
6 oz of warm water
3 Tbsp Parmesan cheese
2 med garlic cloves, minced
1Tbsp honey
! Tbsp Marsala cooking wine
3/4 tsp chopped onion flakes
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp pepper

In a small bowl combine all ingredients and make sure to break up any clumps of cheese. Allow to sit for 30 minutes to let flavors blend. This was enough to do 2 full pizzas. Feel free to make extra and freeze for your next Pizza night!

Enjoy!

Soy Glazed Salmon (or whatever fish really)!

2011-03-05T10:47:00.000-08:00

(Sorry, I'm not a fabulous food photographer!)

I got this recipe of CuisineNie who got it from Martha Stewart. I had some Alaskan Trout on hand and used it instead of Salmon. But, really any non-fishy tasting fish would work! It was super good and not too strong! Enjoy!

Soy-Glaze:

1/4 cup packed light-brown sugar
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine, or water
2 pounds salmon fillet
Lemon wedges, for serving

Directions:

Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Now, because I had individually frozen Alaskan Trout, I just popped them in the oven frozen and they had to cook about 25-30 minutes. I would open and re-baste about every 7-10 minutes!

I served it with THIS rice, but instead of rice I used Quinoa!

Pineapple and Cilantro Rice (or Quinoa)

2011-03-05T10:00:00.000-08:00

Pineapple and Cilantro Rice (or Quinoa)

2 cups uncooked brown basmati rice or Quinoa
1 pineapple, peeled, cored, and cut into 1/2-inch cubes
1/2 cup fresh cilantro, leaves, coarsely chopped
1 red bell pepper, seeded and cut into 1/4-inch dice (I used an orange bell pepper I had on hand)
1 1/2 teaspoons extra-virgin olive oil
1 lime, cut into wedges, for garnish

Directions

Bring a medium saucepan of water to a boil. Stir in the rice or Quinoa, reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water.
Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.

After the fact I also thought that pine nuts might add a nice little crunch to it. I may or may not try it next time! haha :)

Chocolate Hearts

2011-03-03T13:30:00.000-08:00

I sadly didn't get a chance to make these this Valentines Day, but I for sure will try these out next year! So cute! Thanks to Bailey Ence for blogging about them!

Chocolate Hearts:
Melt some semi sweet chocolate chips on the top of a double broiler or in a bowl in the microwave at 50% power. I usually do it in the microwave. Start out with 30 seconds and then stir, and then 15 second increments until they are melted.

Put the melted chocolate into a pastry bag with a very small tip (#2,3,4 would work) or you can use sandwich bag. Simple scoop the melted chocolate into the bag and cut a tiny bit of the corner off (really small).

Have a silpat (or waxed paper) lined cookie sheet ready. With your pastry or sandwich bag of melted chocolate, write XOXO or draw hearts onto the silpat lined sheet. When you have the amount desired put the whole tray into the freezer to set for 10 minutes or so. Once the chocolate is set, carefully lift them off and place on the top of the frosted brownie bite. ENJOY!

Dyed Pasta

2011-02-18T10:16:00.000-08:00

I dyed some pasta pink, red, and purple for a Valentines Day art project and decided I would share. It is such a fun and inexpensive craft project. We glued the pasta to a plate to make heart shapes, etc for V-Day, but you could do so many things with it. As a kid I did this and would make necklaces.

I decided I am going to dye a bunch of different pastas in a bunch of colors and just have them in bags in my craft closet, so we can just pull them out whenever and not have it be a production each time.

To dye the pasta all you need is:

- Pasta in different shapes and sizes
- Food coloring
- Rubbing alcohol
- Several bowls

You don't really have to measure the rubbing alcohol, but I would say for 1/2 box of pasta I used about 1/2 cup. Use as much food coloring as you need to get the color you want. Also, to make it easier for some of the colors look at the different food coloring sets. The pink I got from my Neon Food Coloring was way prettier then I got from the red food coloring as I was on my way to making red. Just mix in a bowl for about 10 minutes. I would just stir it once every minute for a few seconds. I then strained the pasta to get rid of the the excess liquid to make for faster drying. I then spread all the pasta out on wax paper to dry.

It was seriously dry in probably 10-15 minutes. The rubbing alcohol helps it dry fast.

Have fun and happy crafting!

Mini Cheesecakes

2011-02-13T20:40:00.000-08:00

Got this recipe from Bakerella! It was seriously BEYOND easy! I didn't have the smaller cupcake liners though, so I just used the regular size. Then for the crust I just crumbed the Nilla Wafers and added some butter and smashed it down into the bottom. Worked out fine!

2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice
Mix.
Vanilla wafers
2″ aluminum mini baking cups
Cherry Pie Filling
Place a vanilla wafer in each mini baking cup. Spoon approx 3 TS of cream cheese mixure over each wafer. Makes about 4 dozen!

Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.

For more details and pictures go HERE to Bakerella's original post!

Eggs Benedict

2011-01-30T09:47:00.001-08:00

Our friends, the Carter's, made this for us a while back and it has become one of our favorite things to make for breakfast! It is seriously delish! And, one of those breakfasts that makes a great dinner too!

Eggs Benedict

English muffins, split, toasted and buttered
Thick slices ham or Canadian bacon, warmed
Poached eggs
Hollandaise Sauce
Shredded Cheese (Optional) Paprika (Optional) Toast and butter a 1/2 of an English Muffin, place a slice of warmed Canadian bacon on top of the butter English Muffin, then place a poached egg. Top with about a 1/2 cup of Hollandaise Sauce. Our friends then just Paprika the top, but we like to put a little shredded cheese. So, which ever you like! My husband and I each eat 2 of the above servings (so we each use 1 full English Muffin, 2 pieces of Canadian Bacon and 2 poached eggs). So, that can help you figure out how much you will need to make for your little family.

Also, I just buy the packet of McCormick Hollandaise Sauce, but you can make it by hand too. Here is a recipe I found:

Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.

Snickerdoodle Cupcakes

2011-01-25T06:14:00.001-08:00

I saw this on my friend, Amy's, family blog! And, as she stated, "totally trying these on for size!" I haven't had a chance to try them, but I didn't want to loose the recipe! ENJOY!

Snickerdoodle Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs, room temperature

1 teaspoon vanilla

3/4 cup milk, room temperature

Preheat oven to 350 degrees. Line regular and miniature cupcake trays with paper liners.

In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.

In a mixer, cream butter and sugar on medium for about 2 minutes. Add eggs, one at a time and mix until combined. Add vanilla and mix until combined. Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.

Fill baking cups about 3/4 full. Bake for about 15-20 minutes.

Remove cupcakes from trays and let cool. To decorate, pipe on frosting (your favorite buttercream recipe), and adorn with snickerdoodle cookies (again, your favorite recipe) - place one cookie on top and then pipe another dollop of frosting on top. Sprinkle with leftover cinnamon and sugar.

Green Bean Bake

2011-01-16T14:22:00.000-08:00

I really haven't been able to eat enough Green Beans since the holidays. I love a classic Green Bean Bake. So, here is the one that I make. We'll be enjoying them tonight with a yummy a Pork Roast!

Oh, P.S. I prefer using fresh green beans, but you can use canned too.

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/2 cup milk
1 ts soy sauce
Dash of pepper
4 cups cooked cut green beans
1 can (2.8 oz) french-fried onions, divided

In a 1 1/2 qt casserole dish, combine the soup, milk, soy sauce, pepper, green beans and 2/3 cup onions. Bake at 350 for 25 minutes or until hot. Stir. Sprinkle with the remaining onions. Bake 5 minutes longer or until the onions are golden brown.

Simple Tomato Sauce

2010-11-05T10:41:00.000-07:00

There is a new show on the Cooking Channel called Kelsey's Basics! She is a young girl from Utah and I am super excited about it. She made this today on Studio 5 and it looked fabulous and super super easy!

SIMPLE TOMATO SAUCE

Yield: 4 cups

1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons fresh basil, chopped -or- 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and fresh ground pepper to taste

In a large saucepan or skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and golden brown. Add basil and cook for an additional 3-5 minutes. Add the canned tomatoes with juices and bring to a boil, stirring often. Lower the heat and simmer for 15-20 minutes until sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce like consistency.

Season with salt and fresh ground pepper and serve.

Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.

VARIATIONS

Seasonal Vegetable Tomato Sauce: After cooking onion and garlic until soft, add ¾ cup seasonal vegetables to saucepan or skillet. Finish sauce as directed.

Creamy Tomato Sauce: Add ½ cup heavy cream to finish sauce.

Tomato Sauce with Italian Sausage: Before beginning sauce, brown ½ lb. sweet Italian sausage in heavy bottomed skillet. Remove, from skillet and set aside on a plate lined with paper towel. After finishing sauce, stir in cooked Italian sausage and continue warming for 2 minutes before serving.

Kids Gak (Gooey Slime)

2010-10-19T13:22:00.000-07:00

Get slimey with Homemade Kids' Gooey-gak made from glue and borax.

What you'll need:

Wire whisk
1 cup all purpose white glue (recommended: Elmer's Regular)
3/4 cup water
Food coloring or 1 tablespoon tempera paint, your choice of color
Borax detergent

How to make it:

Mix together with wire whisk the all purpose glue, water, and food coloring/tempera paint. I used the powdered tempera, but the liquid works just as well -- just don't mix the powdered too thin.
Mix separately 1/3 c. water and 1/2 tsp. Borax. Slowly pour Borax mix into glue mix.
Let stand a few minutes, then knead. Pour off any remaining liquid. Store in plastic bags.
Repeat for different colors.

Tips:

As in all recipes, results can vary depending on humidity, conditions, etc. Please try any recipe out before attempting in a group setting with kids.
Avoid contact with hair or clothing, especially with small children. If the Gooey Gak happens to get caught in either substance, try using vegetable oil to break down the Gak. In case of an emergency, please contact your family physician.

Sour Cream Banana Bread

2010-08-20T09:31:00.000-07:00

I got this recipe from my friend, Tomi Durham! Thanks Tomi! It's my new favorite Banana Bread!

Dusting Mixture:
1/4 cup white sugar
1 teaspoon ground cinnamon

Main Ingredients:
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream (2 cups)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream the butter and sugar. Add eggs, mashed bananas, sour cream, vanilla, cinnamon, salt and baking soda. Mix well. Then add the four 1 cup at a time. Mix well. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Enjoy!

Asparagus Rolls

2010-08-16T16:40:00.000-07:00

4-6 Tortilla Wraps (depending on the size of the tortilla)
18 asparagus
Chicken (You could do fresh, but I use 1 can of the Chicken Salad from Costco)
1/2 c. nuts (optional)
1/2 c. Craisens
4 oz. regular cream cheese
1/2-1/3 of container of Garden Vegetable Cream Cheese (judge this to taste)
1/4 c. Mayo
Garlic Powder

Mix the Chicken on down all in bowl. Judge to your liking in taste. I usually use closer to 1/3 container of the Garden Vegetable Cream cheese, but I like it with a stronger taste.

Spread the mixture on a tortilla. Roll the already cooked asparagus into the tortilla. I usually use about 4 or 5 per tortilla. Cover the roller tortilla in Press N' Seal and refrigerate for 3 to 4 hours or overnight. Then cut into little bite size pieces and ENJOY!

Pasta with Hashed Brussels Sprouts and Pine Nuts

2010-07-10T11:55:00.000-07:00

Pasta with Hashed Brussels Sprouts and Pine Nuts
Adapted from Gourmet, November 2007

¾ lb. Brussels sprouts, trimmed
3 Tbsp. pine nuts
½ lb. dried pasta, preferably fettuccine or another long noodle
2 Tbsp. olive oil
2 Tbsp. unsalted butter
½ tsp. salt
1 Tbsp. heavy cream
Parmigiano-Reggiano, for serving

In a food processor fitted with the slicing disk, slice the Brussels sprouts into a fine hash. Set aside.

Place a large pot of salted water over high heat.

While the water is heating, prepare the pine nuts. Place a large heavy skillet over medium heat. When the pan is warm, add the pine nuts and, shaking the pan frequently, toast until golden and fragrant. (Careful: they burn easily.) Transfer to a bowl or small plate, and set aside. Set the pan aside as well, but do not wash it: you’ll use it again in a minute.

When the water boils, add the pasta and cook until al dente.

While the pasta cooks, prepare the Brussels sprouts. Return the skillet to the stove, and place over medium-high heat. You want it to get quite hot. Add the olive oil and butter. When the butter has melted – it’s okay if it browns a little; mine did – add the Brussels sprouts and salt. Sauté, stirring frequently, until bright green and just tender, about 4 minutes.

If the pasta is ready at this point, drain it, reserving ¼ cup cooking water, and add it to the skillet with the cooked Brussels sprouts. Alternatively, if the pasta is not yet ready, transfer the sprouts to a large bowl. (You don’t want them to sit in the hot pan too long.) Either way, when the pasta is ready, toss it with the sprouts. Add the pine nuts and cream, and toss again. If the pasta seems a bit dry, add a splash or two of the cooking water.

Serve immediately, with grated Parmigiano-Reggiano and additional salt at the table.

Yield: 4 servings

M & M Sugar Cookies

2010-06-25T14:54:00.000-07:00

I got this recipe from Deals to Meals who got if from Jamie Cooks it Up!

Yield: 48 cookies

Time: 1 hour

1 C butter, softened

1 1/2 C sugar

2 eggs

1 1/2 t vanilla

3 C flour

2 t baking powder

1 t baking soda

2 t cream of tartar

dash of salt

1 medium bag (12 oz) M and M's

DIRECTIONS:

1. In a stand mixer, or with hand held beaters cream the butter and sugar for about 3 minutes, or until fluffy.

2. Add the eggs and vanilla and mix for 2 more minutes.

3. In a separate small mixing bowl combine all dry ingredients. Add to the butter mixture and mix until well combined.

4. Pour in your M and M's and mix just until combined. Don't mix too long here guys and gals...you will crush your M and M's into smithereens.

5. Form into round balls (about 2 inches in size) and lay onto a cookies sheet. I like to smash the dough down just a little bit with the palm of my hand.

6. Bake at 350 for 8 minutes (about 6 minutes at 325 in a convection oven) or until you see the cookies start to crack. Take them out of the oven and let them finish cooking on the hot sheet for about 5 minutes.

7. Remove from the cookie sheet onto a wire rack to finish cooling.

Pioneer Woman's Penne Pasta

2010-05-02T19:28:00.000-07:00

My friend my this off the Pioneer Woman Cooks and it is seriously yummy! Enjoy!

1 pkg Penne Pasta
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
3 cloves Garlic
½ cups white cooking wine
1 can tomato Sauce (8 Oz)
1 cup heavy Cream
2-3 Tbsp chopped fresh basil
salt and pepper

Cook penne in boiling water. While that is cooking chop onion, I prefer to do it in a food processor so its really small. I also throw the garlic in to mince it too. Melt the butter and olive oil in a large saucepan. Add onion and garlic and saute until its clear. Add cooking wine and allow to cook for 1 -2 minutes on med-hi heat. Add cream and tomato sauce and stir until combined. Add basil and simmer until pasta is done. Drain penne and mix with sauce. Sprinkle with grated Parmesan cheese.

Baked Lemon Pasta

2010-03-30T07:08:00.001-07:00

Picture and recipe courtesy of The Pioneer Woman Cooks!

Ingredients

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

*This is where I added some chicken. The original recipe didn't call for this, but I felt it needed some protein!

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.

Beef and Broccoli

2010-03-21T14:17:00.001-07:00

I got this recipe from my friend Lisa! It is super super yummy and actually quite easy! Enjoy!

1 pound top round beef steak
1/4 c soy sauce
2 Tbsp sugar
1/4 c apple juice
2 Tbsp cornstarch
1 cup water
2 c fresh broccoli
4 Tbsp oil
2-3 cloves garlic
2 tsp sesame oil

Cut beef steak into thin strips, set aside. Combine soy sauce, sugar, water, juice, and cornstarch in small bowl and set aside. In large skillet stir fry broccoli with 2 Tbsp oil for about 2-3 minutes. Do not overcook. Set broccoli aside in a dish. Pour remaining oil into skillet and add beef steak and cook until well browned on all sides. Add garlic and cook until fragrant but not more than 1 min. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli serve over rice.

Rainbow Cupcakes

2010-03-17T10:42:00.000-07:00

I got this from Family Fun after my friend, Jessica, blogged about doing it with her kiddos! So much fun! Enjoy!

Ingredients

White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)

Baking cups
Whipped cream (optional)

Instructions

Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR DROPS OF FOOD COLORING

Purple 9 red and 6 blue drops

Blue 12 drops

Green 12 drops

Yellow 12 drops

Orange 12 yellow and 4 red drops

Red 18 drops
Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Applesauce

2010-03-02T11:01:00.000-08:00

Update 8/2011 - I just finished my 2nd year of making Applesauce, and this year the cooking time was much longer.. In 2010 I used Granny Smith apples and in 2011 I used Gala apples. So, just note that you may need to adjust the cooking time, depending on what type of apple you are using.

Also, making applesauce is really hard to explain, because it really just depends on your preference of taste and consistency. So, just have a little faith in yourself and have some fun!

My batches consist of:

14-20 Apples (depending on the apples size) (cored/peeled/sliced)
Approx 4 cups water (just depends on how chunky you like it)
1./2 to 1 cup sugar (How sweet do you want it?)
1 tsp cinnamon

I like my applesauce a little chunky vs pureed. So, if you like it not as chunky then you will just want to add a little bit more water. Just pay attention to how much you use on your first batch and you'll be able to make adjustments to what you like.

First off, get your jars in the dishwasher early enough that they are clean and hot by the time you need to fill them. My dishwasher has about a 2 hour wash cycle, so I got them loaded and going about 45 minutes before I got started. Also, get your water bath canner filled with water and a small pot to boil the lids in.

Then I used my new Apple Corer/Peeler/Slicer to prepare my apples. If you don't have one of these you can do it by hand, but it will take you forever. I was able to just stick them right in the pot on the stove without having put them in cold water to wait while I finish them all. If you do prepare them by hand then you will want to get a large bowl of cold water along with some fruit fresh to keep the apples from browning while you get them all prepared.

I let the apples boil at at a med-high heat in the 4 cups of water. The Granny Smith apples boiled much faster. They only boiled about 30 minutes per batch. The Gala apples took more like 50 minutes. The Granny Smith apples broke down much easier. They were nearly the consistency that I wanted at the end of the 30 minutes. I barely had to use the potato masher. The Gala apples were cooked, but it would have taken me forever to get it the Consistency I wanted by hand. So, I pulled out my food processor! Just make sure all the apples are soft and cooked before you finished the boiling process!. Then add the 1/2 cup to 1 cup sugar and 1 tsp cinnamon and mix.

Get your water bath canner water boiling while your apples cook. Also, get the lids in some water boiling in a small sauce pan.

I then filled the jars. It is really nice if you have a canner funnel so the edges of your can don't get messy. I pretty much always just take a rag and wipe of the rim to make sure it is clean though.

I didn't take a picture of them in the water bath canner, but I canned them for about 25 minutes. Allow them to cool and make sure all the lids pop!

Ta-da applesauce! Like I said I got 37 pints out of my box of apples and it is super yummy!

Slow Cooker Chicken Cacciatore

2010-02-26T12:43:00.000-08:00

Adapted from Diary of a Stay at home Mom!

INGREDIENTS

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce or tomato sauce
2 green bell pepper, seeded and cubed
1 zucchini
1 yellow squash
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

DIRECTIONS

1. Put the chicken in the slow cooker. Top with the spaghetti sauce, zucchini, yellow squash, green bell peppers, mushrooms, onion, and garlic (and any other veggies you like)!
2. Cover, and cook on Low for 6 to 8 hours.

Royal Icing

2010-02-13T19:22:00.000-08:00

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups confectioners (powdered or icing) sugar, sifted

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Royal Icing Using Meringue Powder:

4 cups confectioners' (powdered or icing) sugar, sifted

3 tablespoons meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup warm water

In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

Spaghetti Sauce

2010-02-11T14:08:00.000-08:00

I made the following to use just as a base spaghetti sauce. That way I can make it spicy or add more onions, garlic, etc.

20 pounds washed, peeled, cored and chopped tomatoes
6 medium onions, chopped fine
8 cloves fresh garlic, minced
1/4 cup oregano
1/4 cup basil
2 teaspoons salt
2 teaspoon black pepper
1 teaspoon crushed red pepper (optional)
2 tablespoons sugar

1. Blanch and peel the tomatoes and set aside in bowl. Blanching process: Drop the tomatoes into the rapidly boiling water. Pay attention to them as within 60 seconds their skin should split. Immediately remove them from the water with the slotted spoon and dip them into the cold water. After about a minute, remove them from the water and remove their skins. They should slip right off. If not, use a sharp paring knife to remove any stubborn spots.

2. Chop the onions and garlic. I use a food processor and it makes it 1000x easier! Then put them in a LARGE saute pan with a little bit of olive oil and saute. Keep your eye on them and stir them often until the onions are clear.

3. While the onions and garlic are in the saute pan, core and chop all the tomatoes. Again, I use a food processor. Add to a LARGE pot on the stove. I start on low and as I get more in the pot I up it to a med-high heat.

4. Add the onions and garlic.

5. Add all the fresh herbs, salt, pepper, red pepper, and sugar. With the fresh herbs I didn't really measure. The herbs should not affect the acid level, so I just added what I thought looked good. I also added a little rosemary.

6. Simmer about 2 hours, stirring occasionally.

7. Put your empty jars into the dishwasher and start. That way when you are ready to pack them they are hot!

8. When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling. Also, be sure to leave 1/2-inch head space. Wipe rim and screw threads and adjust lids and screw bands.

I pressured cooked my jars at 12 lbs for 15 minutes.

Makes 24 pints.

Honey Mustard Lime Chicken Legs

2010-02-05T12:34:00.000-08:00

From Finding Joy in my Kitchen

8-10 chicken legs
1/3 C spicy brown mustard*
3 T honey
2-3 large garlic cloves, minced
1 T soy sauce
4 T lime juice (and some lime zest, if you have some)

In a medium bowl, mix together the honey/mustard, garlic, lime and soy sauce.

Place the chicken breasts in the crockpot (I was lazy and left the skin on, which was easy to remove after cooking!).

Pour some of the sauce over the bottom chicken legs, then top with the remaining chicken legs and the remaining sauce.

Cook on low for 6-8 hours. The chicken gets super tender this way. I like it like this, but, if you don't want your chicken falling off the bone, then I might suggest cooking it for a little shorter amount of time, until the chicken reaches 180 degrees.

I served it with rice and veggies!

*You can also use 1/2 C honey mustard (either mustard or salad dressing varieties should be just fine)!

Chocolate Chip Cookie Bars

2010-02-05T12:26:00.000-08:00

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter...the options are endless!)

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Peach Crunch Cake

2010-01-30T14:06:00.000-08:00

Picture and recipe courtesy of Bakerella!

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Dumb sliced peaches (syrup and all) in the bottom of a 13x9 pan. Cut peaches in half to help cover the bottom of the pan completely.

Sprinkle yellow cake mix over the top of the peaches. I kind of helped the cake mix get wet from the peaches juice to ensure that it would cook good.

Cut up the stick of butter and spread across the top of the cake mix.

Sprinkle brown sugar over the top of the butter.

Sprinkle the walnuts over the top of the brown sugar.

Preheat oven to 350 degrees F. Bake for about 40 minutes.

Serve warm or cold… with or without ice cream.

Pretzel Jello Salad

2010-01-24T13:06:00.000-08:00

Pretzels
1 cube butter
1 c sugar, plus 4 tsp sugar
12 oz Cool Whip
8 oz cream cheese, softened
6 oz strawberry Jello
16 oz frozen strawberries (sliced)

Crush pretzels into the bottom of a 9x13 pan. Melt butter with 4 tsp sugar and pour over pretzels and bake at 400 for 6 minutes.

Cool in refrigerator or freezer and make sure it is completely cooled.

Beat softened cream cheese, cool whip, and 1 cup sugar on med/low until smooth. Spread over COOLED pretzels. Make sure to seal all the edges, so the jello doesn't get into pretzels. Mix Jello with 2 cups boiling water. Stir until well dissolved. Stir in frozen sliced strawberries. Let Jello partial set (3-5 minutes) then pour over cream cheese mixture.

Put in fridge and let set for 3-4 hours.

Caramel Corn

2010-01-24T13:04:00.000-08:00

This is a yummy caramel corn recipe! It stays soft and gooey!

Pop 1 1/2 cups of popcorn and set aside. This is just an estimate. You may want to pop more or less depending on how gooey you want it.

In a saucepan add:
2 c brown sugar
1 c Karo syrup
1 c butter
dash of salt

Cook to softball stage and stir in 1 can of Sweetened Condensed Milk.

Pour over popcorn. Store in an airtight container.

Authentic Flour Tortillas

2010-01-24T12:25:00.000-08:00

5 cups flour
1 tbsp baking powder
1 tbsp salt
3/4 c shortening

Combine dry ingredients and blend well. Add shortening and blend with a pastry blender - like pie crust. Add 1 1/2 cups of warm (not hot) water. Knead it well and divide into 1 1/2 inch balls. Cover for 20 minutes. Roll out flour as round as you can get them. Cook on a dry hot skillet.

Authentic Red Sauce

2010-01-24T12:20:00.000-08:00

6 or 7 large tomatoes
6 or 7 dried guajillo peppers (for spicier, use chipotle)
1 clove of garlic
1 onion
1 tbsp chicken bouillon
1 tsp to 1 tbs cumen (to taste)

Boil tomatoes and peppers (remove stems from dried peppers first) for approximately 30 minutes until soft.

Skin the tomatoes and place in a blender (the skins should be split and easy to remove after boiling). Blend (in blender or food processor) tomatoes, peppers, onions, and garlic until smooth. You will need to add about a cup of water to get the right consistency - not too thick, like tomato soup. (For more flavor and spice, use the water from the boiling of the peppers.)

Add chicken broth and and mix well.

Heat a large pan with about 1-2 tablespoons of oil. When it's hot, add the sauce and simmer for about 5 minutes to blend the flavors. You may add salt if needed. Usually the bouillon is sufficient.

Will make enough for sauce for a 9x13 pan of enchiladas.

Authentic Green Sauce

2010-01-24T12:14:00.000-08:00

6 or 7 tomatillos, husked and cleaned
Jalapenos (Optional)
1/2 to 1 bunch of cilantro
1 clove of garlic
1 onion
1 tbsp chicken bouillon

Boil tomatillos and peppers (remove stems from dried peppers first) for approximately 30 minutes until soft.

Blend (in blender or food processor) tomatillos, peppers, onions, cilantro and garlic until smooth. You will need to add about a cup of water to get the right consistency - not too thick, like tomato soup. (For more flavor and spice, use the water from the boiling of the peppers.)

Add chicken broth and and mix well.

Heat a large pan with about 1-2 tablespoons of oil. When it's hot, add the sauce and simmer for about 5 minutes to blend the flavors. You may add salt if needed. Usually the bouillon is sufficient.

Will make enough for sauce for a 9x13 pan of enchiladas.

Michelle's Nutty Torte

2010-01-24T12:06:00.000-08:00

1 c flour
1 stick butter
2 tbs sugar
1/3 c (or more if desired) chopped walnuts
8 oz cream cheese, softened
13 oz Cool Whip
2 boxes any flavor instant pudding (I use 1 small chocolate and 1 large vanilla)
1 1/2 c powdered sugar
2 3/4 c milk

1st layer: Mix and press into a 9x13 pan; 1 c flour, 1 stick butter, 2 tbs sugar and nuts. Bake 8 to 10 minutes at 375. Cool.

2nd layer: Mix and spread over 1st layer; 8 oz cream cheese (softened), 1 1/2 cups powered sugar and 1/2 bowl of Cool Whip.

3rd layer: Mix 2 boxes of instant pudding with 2 3/4 cups of milk. Mix with a whisk (mix only until moistened, don't mix until setup) pour over the 2nd layer.

4th layer: Top with cool whip.

Snicker Salad

2010-01-24T12:03:00.000-08:00

1 pkg instant vanilla pudding
1 c milk
1 container cool whip
6 apples (peeled, cored, and chopped)
1/2 c seedless grapes
6 Snickers (or Baby Ruth) candy bars (chopped)

Prepare pudding using 1 cup milk. Blend together with cool whip. Add apples, grapes and candy bars. Mix together and refrigerate until chilled.

Raspberry Salsa

2010-01-24T11:55:00.000-08:00

2 tbs chopped green onion
1 tsp honey
1 tsp grated ginger root
1 c fresh raspberries
1 kiwi or carambola quartered and sliced

In a medium bowl stir together onion, honey and ginger root. Gently stir in raspberries and kiwi.

Serve with sliced turkey.

Grandma's Yams

2010-01-24T11:54:00.000-08:00

1 c orange juice
1/2 c sugar
1/2 c brown sugar
1 tbs cornstarch
1 tbs melted butter

Layer potatoes in a 9x13 pan. Pour mixture over and bake at 325 for 1 hour.

Spiced Cranberry Dip

2010-01-24T11:49:00.000-08:00

8 oz cream cheese
1/2 can whole berry cranberry sauce
1/4 c orange marmalade
1/8 tsp grounded red pepper
slivered almonds

Mix cranberry sauce, orange marmalade and red pepper. Spread on top of softened cream cheese that has been spread on a 9 inch pie plate. Top with sliced almonds and serve with crackers. I prefer Wheat Thins.

Funeral Potatoes

2010-01-24T11:36:00.000-08:00

6 c diced potato
1 can cream of chicken soup
1 1/3 stick melted butter
1 c sour cream
2 cups shredded cheese (I like the Colby/Monterrey Jack mix, but most recipes call for Cheddar)
1/2 c grated onion (optional)
Salt
Pepper
3/4 c corn flakes

Bake the potatoes in foil and then peel and dice them. You can also substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.

Combine soup, 1 cube butter, sour cream, 1 c. cheese, onion, salt and pepper. Mix well. Add the potatoes and stir gently until combined.

Place potato mixture in a 2 to 3 quart casserole dish or 9 x 13-inch baking pan. Top with the remaining 1 c. cheese.

Mix 3 tablespoons butter with 3/4 cup crushed corn flakes and sprinkle over the potato mixture.

Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Avacado Citrus Salad

2010-01-24T11:33:00.001-08:00

Salad:

1 firm ripe avocado, peeled and sliced
2 c torn romaine lettuce
1 large orange, peeled and cut into sections
1/4 small red onion
2 T snipped fresh cilantro

Dressing:

2 limes
2 tbs sugar
dash of salt
2 tbs vegetable oil

For dressing, zest limes to measure 1 tsp zest and juice limes to measure 1/4 c juice. Place zest and juice in a small bowl. Add sugar, salt and oil. Whisk until blended. Refrigerate dressing until ready to serve salad. Pour over salad just prior to serving.

Creamy Chicken Salad

2010-01-24T11:30:00.000-08:00

2 c cooked chicken
1 c celery
1 c grapes
1 c slivered almonds
1 tsp minced onion
1 tsp salt
1 c mayo
1/2 c cool whip

Mix may and cool whip and mix over the other ingredients. Serve chilled.

Chicken Bowtie Pasta

2010-01-24T11:25:00.000-08:00

1 pkg/box bowtie pasta
3 to 4 Chicken Breasts (cubed)
Bunch of grapes
2 chopped apples
1 1/2 c sliced almonds
1 or 2 bunch of green onions

Cook bowtie pasta noodles and chill. Add the remaining ingredients and mix together. Cover with a bottle of coleslaw dressing or make your own. Serve chilled.

Ramen Cabbage Salad

2010-01-24T11:22:00.001-08:00

Salad:

Medium head of cabbage
1 bunch of green onions
1/2 c sliced almonds
1 pack Chicken Ramen
3 large chicken breasts cubed
Bunch of Grapes

Chop up head of cabbage and mix in all other ingredients. Set aside the flavor packet from the Ramen.

Dressing:

1/2 c salad oil
3 tbsp sugar
3 tbsp vinegar
Flavor packet from Ramen

Mix all ingredients well. Then mix over salad.

Neiman-Marcus Cookies

2010-01-24T11:18:00.000-08:00

2 c butter
24 oz chocolate chips
4 c flour
2 c brown sugar
5 c blended oatmeal
2 tsp baking powered
3 c chopped nuts
2 tsp baking soda
1 tsp salt
2 c sugar
1 - 8 oz Hershey bar (grated)
4 eggs
2 tsp vanilla

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place 2 inches apart on a greased cookie sheet.

Bake for 10 minutes at 375.

Makes approx 110 cookies.

German Chocolate Cake Frosting

2010-01-24T11:16:00.000-08:00

1 c evaporated milk
1/2 c butter
3 egg yolks (slightly beaten)
1 tsp vanilla
1 c sugar
1 1/3 c coconut
1 c chopped pecans

Combine evaporated milk, butter, egg yolks, vanilla and sugar in a large sauce pan and cook over medium heat, stirring constantly, until it thickens (approx 12 min). Remove from heat and add coconut and pecans.

Beat until cool.

Special K Pan Cookies

2010-01-24T11:11:00.001-08:00

Base:
1/2 c white karo syrup
1/2 c white sugar
1/2 c crunch peanut butter
3 c Special K cereal

Topping:
6 oz chocolate chips
1 pk butterscotch chips
2 or 3 tbsp milk

Combine karo syrup and sugar and bring to a boil in a saucepan. Remove from stove and quickly add crunchy peanut butter.

Butter a 9x13 pan and spread Special K cereal in the bottom of the pan. Pour syrup over cereal.

Melt all the topping ingredients together and spread over the base.

Let cool before serving.

Cindy's Raspberry Cake

2010-01-24T11:06:00.000-08:00

1/2 pkg white cake mix
8 oz cream cheese
2 c powdered sugar
1 pt whipping cream (already whipped)
2 pkg frozen raspberries - thawed
1 pk raspberry danish dessert

Beat cream cheese, add powdered sugar and whipped cream. Cook danish dessert and add raspberries. Spread cream mixture over cake. Top with raspberry mixture.

Refrigerate at least 4 hours before serving.

Denise's Strawberry Cake

2010-01-24T10:53:00.000-08:00

Prepare 1 white cake mix and pour in a Texas Sheet Cake size pan. Bake 15 minutes at 350. Cool.

Frosting:

12 oz cream cheese
1 to 2 cups cool whip

Beat and spread on cooled cake.

Jelly Topping:

2 boxes danish dessert
3 c water

Prepare danish dessert and spread on top of Frosting.

Top with strawberries (preferably fresh) and chill before serving.

Salted Peanute Chews

2010-01-24T10:48:00.000-08:00

Base:

1 pkg yellow cake mix
1/3 c butter (softened)
1 egg
3 c mini marshmallows

Mix first three base in ingredients until crumbly. Place in a 9x13 pan. Bake at 350 for 12-18 minutes. Remove and sprinkle with marshmallows. Bake an additional 2 minutes or until marshmallows puff. Cool while preparing topping.

Topping:

2/3 c corn syrup
1/4 c butter
2 tsp vanilla
1 pkg peanut butter chips
2 c crisp rice cereal
2 c salted peanuts

In a large sauce pan, combine all topping ingredients, except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly.

Remove from heat, stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm. Cut into bars. Store in covered containers.

Makes 48 bars.

Oreo Cookies

2010-01-24T10:44:00.000-08:00

Cookie:

1 Devils food cake mix
3/4 c shortening
2 eggs

Mix together the above ingredients. It will be very thick. I find it easiest to just use your hands.

Filling:

4 oz softened cream cheese
1/2 lb powdered sugar (or 1 cup)

Mix together the above ingredients in a separate bowl. I like A LOT of filling, so I usually double the recipe.)

Cook dough balls at 375 for 7 minutes. Cool and add filling. Top with another cookie.

White Chocolate Popcorn

2010-01-24T10:41:00.000-08:00

Ingredients:

3 packages of kettle corn, popped and kernals removed
1 package of white candy melts
salt
variously colored candy melts

Directions:

Pop the popcorn and remove the unpopped kernels. Melt the white candy melts in microwave and stir over the popcorn. Spread on waxed paper and sprinkle with salt. Melt colored candy if desired and drizzle over cooling popcorn for decor!

Honey Butter

2010-01-24T10:39:00.000-08:00

1 cube butter
1/2 c creamed honey
1 tsp vanilla paste (equal to liquid)

Beat with hand beater until mixed together well.

Marinade for Kabobs

2010-01-24T10:36:00.000-08:00

3 tbsp sesame seeds
3 tbsp salad oil
1/4 c soy sauce
2 tsp brown sugar
1/2 c finely sliced green onions
1 clove crushed garlic
1/4 tsp black pepper
1/4 tsp ground giner

Marinade any type of meat or veggie! Super yummy!

Pumpkin Seeds

2010-01-24T10:34:00.000-08:00

1 1/2 c of seeds
1/4 tsp Worcestershire sauce
3/4 tsp salt
1 tbsp butter

Melt butter and add to Worcestershire sauce and salt. Mix sauce over seeds. Spread seeds over a sheet pan. Cook at 250 for 1 hour, stirring occasionally.

Crepes

2010-01-24T10:30:00.000-08:00

1 1/2 c flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 c milk
2 eggs
1/2 tsp vanilla
2 tbs butter

For each crepe: Butter 8 in skillet until it bubbles. Pour 1/4 c of batter. Rotate skillet until batter covers bottom. Cook until light brown. Turn and repeat.

Spread with fruit, jam, Nutella, powdered sugar for breakfast and or dessert crepes. You can also make yummy sandwiches out of them. Turkey, Avacado, Pesto is my favorite with Mozzarella cheese!

Pumpkin Nut Bread

2010-01-24T10:25:00.000-08:00

4 c white sugar
2 cubes butter
6 eggs
1 large can pumpkin filling
1 c water
1 1/2 c nuts (your choice, I like walnuts. I also add a bit more then this.)
5 c flour
3/4 t baking powder
3 t baking soda
2 1/4 t salt
1 1/2 t cinnamon
3/4 t cloves
1 1/2 c chocolate chips

Cream sugar and butter. Add beaten eggs. Sift dry ingredients. Add alternating with pumpkin and water to the sugar and butter mixture. Add nuts and chocolate chips.

Bake at 350 for approx 45 minutes. Makes 6 small loaves.

Zucchini Bread

2010-01-24T10:22:00.000-08:00

Combine and mix:

2 eggs
1 c oil
3 t vanilla
2 c sugar
2 c grated zucchini w/ skin

Then add:

3 c flour
1 t salt
2 t cinnamon
1 t baking soda
1/4 t baking powder

Bake at 325 for approx 1 hour. Makes 2 loafs.

Taco Soup

2010-01-24T10:15:00.000-08:00

1 1/2 lb hamburger
1 onion
1 can kidney beans
1 can garbanzo beans
1 can corn
1 quart tomato juice
1 pkg taco seasoning

Brown the hamburger meat with the onion in a frying pan. Set aside.

In a sauce pan combine the beans, corn, tomato juice, and taco seasoning and bring to a boil and let simmer for 5 minutes. Add the hamburger mixture and let simmer for an additional 5 minutes or until everything is heated.

Top soup with corn chips, grated cheese, and sour cream.

Puffy Oven Pancakes

2010-01-23T15:49:00.000-08:00

These were known as Puffy Oven Pancakes in my house growing up, but you may know them as German Pancakes or many many other names! Enjoy!

Melt 4T of butter in the bottom of a glass 9x13 pan.

Beat together well:
6 eggs
1 cup flour
1 cup milk
dash of salt
optional: vanilla and sugar

Pour in pan and bake at 400 for approx 16-20 minutes. Serve while puffy with butter, syrup and/or powdered sugar!

Cinnamon Rolls

2010-01-23T15:43:00.000-08:00

These are so easy! I use my easy bread dough recipe for the dough and then use the following recipes for the filling and frosting. This recipe comes from my friend, Lisa! Thanks Lisa!

Prepare dough according the recipe. Spray counter top with Pam Cooking spray and roll out dough out. Mix filling and spread over the top evenly. Roll up tight and cut into 2-inch intervals. Place on greased cookie sheet or in a pan and let rise again until doubled (or put in refrigerator and let sit overnight). Bake at 350° for 15-20 minutes or golden brown. Frost after baked.

Filling:
1 c butter
2 c brown sugar
4 tsp cinnamon

Frosting:
8 oz cream cheese
½ c butter
1 Tbsp milk
1 tsp vanilla
2 c powdered sugar

Easiest Bread Ever (from Lisa)!

2010-01-18T14:29:00.000-08:00

My friend, Lisa, got this from her friend. Lisa has been making it for a few months now and I absolutely love it! I have also (with the help of Lisa) made homemade Cinnamon Rolls out of this recipe! This is so easy! I'm going to try to start making a couple loafs a week! Thanks Lisa!

Words from Lisa on the bread: You can make it in 1 hour from start to finish. I use it for everything now. Cinnamon rolls, rolls, scones, pizza...everything! The yeast and soy lecithin might be something you can only get in Utah at stores but it can be ordered off the Internet. Best part is it costs .25 cents a loaf to make this. We only eat homemade bread in our house now! I make a half recipe on Sunday and we eat a warm loaf of bread with dinner and use the other loaf for sandwiches and toast during the week. When we do Movie night on Friday I make a second half batch and use half for pizza dough and make another loaf of bread. Pantry Secrets has classes on how to make this bread and perfect it.

10 ½ cups White unbleached bread flour (NOT all purpose- they do not have enough gluten)

½ Cup Sugar (white or brown or you can use 1/3 honey or molasses but it will not freeze well)

3 rounded/heaping tablespoons Saf-instant yeast (Macey’s sells it, keep in freezer and add to the recipe directly from the freezer, it does not have to warm up)

3 tablespoons liquid Lecithin* (use instead of oil, it’s made of soy, it cleans arteries has a 4 year shelf life and you can buy it at Kitchen Kneads, Bosch or any health food store and buy the liquid in squeeze bottles not the granules)

4 cups hot tap water (you can use powdered milk and for Wheat flour you add 1 cup applesauce in place of hot tap water) mix for 10 minutes.

Mix dry ingredients. Add lecithin and water. To add the lecithin, squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl. Do not measure, it’s too sticky. (An amount about the size of a quarter equals 1 Tablespoon)

Mix for 1 minute and check consistency. If dough is too dry, add more water a little at a time but only 2-4 Tbsp. If dough is too moist, add more flour (You want nice soft dough). It’s better to be on the sticky side than to be too dry and hard. The stickier dough will stretch out better when you roll it. Mix for 5 minutes in mixer or knead by hand for 10 minutes. Do not add water or flour to the dough after it has finished mixing or it will be unstable.

Spray counter and pans with Pam (do not put flour on counter; it will dry out your bread, the gluten doesn’t develop in the extra flour and the dough won’t stretch as well and the breads will crack. Get a little Pam on your hands. Cut; don’t pull the dough into four pieces, shape loves and cover with a dish towel to keep the dough moist. Let raise 25 minutes.

Bake at 350º for 25 minutes on the middle rack in the oven. This recipe makes four loaves of bread. You can half the recipe for 2 loaves of bread.

For a year’s worth of bread (4 loaves a week)
6-25 bags of flour
6 pkgs of Saf-instant yeast
4-6 bottles of lecithin

You can keep a loaf of dough overnight in the fridge. Spray the inside of a bread sack with Pam. Put dough in and tie loosely. Put in Fridge. You might have to punch down the dough before you work with it. Great for pizza, scones, braids, etc. Might not form a pretty loaf of bread though.

Mint Brownies

2010-01-14T08:19:00.000-08:00

This recipe came from my MIL and is a fun change every once in a while!

Base:
1 cup flour
1/2 cup butter or margarine softened
1/2 tsp salt
4 eggs
1 tsp vanilla
1 can (16 ounces) chocolate-flavored syrup
1 cup sugar

Mix together by beating at medium speed for approx 3 minutes. Pour batter into a greased 13 in. by 9 in. pan and bake at 350 for 30 minutes.

Filling:
2 cups powdered sugar
1/2 cup butter or margarine softened
1 tbs water
1/2 tsp mint or a couple drops peppermint essential oil
3 drops green food coloring

Combine filling in bowl and beat until creamy. Spread over cooled brownies. Refrigerate until set.

Topping:
1 package (10 ounce) chocolate chips (Semi Sweet or Milk Chocolate - your choice)
6 tbs butter or margarine

Melt in saucepan over low heat or microwave until melted. Spread over filling and chill. Serve!

Meatballs with Cream Sauce

2010-01-08T12:15:00.001-08:00

MEATBALLS:

1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour

CREAM SAUCE:

2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley

In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink.

Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish.

Top with sauce and parsley. Serve over rice or egg noodles. I prefer egg noodles.

Pineapple Meatballs

2010-01-08T12:14:00.000-08:00

Meatballs-
2 lbs ground beef (lean)
2 large eggs
½ cup dry breadcrumbs
1 teaspoon salt
¼ teaspoon black pepper
1 ½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder

Sauce-
1 cup brown sugar
3 tablespoons cornstarch
1 ¾ cups pineapple juice (reserved from pineapple tidbits)
¼ cup white vinegar
1 ½ tablespoon soy sauce
1 ½ teaspoon Worcestershire sauce
1 (14 oz) can pineapple tidbits

Cooking Instructions:

Step 1: Pre-heat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.

Step 2: Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).

Step 3: Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken).

Step 4: In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven at 375 for 30-40 minutes or until fully cooked.

Teryaki Meatballs

2010-01-08T12:13:00.000-08:00

I got this from My Kitchen Cafe!

Meatballs:
2 pounds ground beef (at least 90% lean)
2 eggs
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk

Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
3 tablespoons cornstarch
1/2 cup cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, honey and cornstarch together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don't need to be completely cooked through, just equally browned on all sides.

When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice or couscous.

*Makes about 16 meatballs

Nun's Puffs

2010-01-08T11:31:00.001-08:00

I got this recipe from my sister, Cortney. They are like a type of roll, but really more like a dessert. They are so yummy! I have even eaten them with syrup for breakfast! Enjoy!

1/2 c. butter
1 c. milk
3/4 c. flour
4 eggs
1 tbs sugar
honey

Melt butter and add milk. Bring to a boil. Add flour all at once and stir vigorously. Cook and stir until mix forms balls. Remove from heat and cool for 5 minutes.

Add eggs one at a time. Beat 1 minute with a wooden spoon after each egg. Fill each spot in a muffin pan 2/3 of the way full.

Bake for 30 minutes at 375. Makes 12.

Honey Glazed Walnut Rolls

2010-01-04T12:47:00.000-08:00

Roll

⅔ c. notfat dry milk
2 c. warm water
⅓ c. sugar
⅓ c. butter
2 pkg. dry yeast (2 tbsp.)
5-6 c. flour
1 egg
2½ tsp. salt

In a bowl using an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 c. flour and egg. Beat together until smooth. Add 3½ c. of flour, one cup at a time and beat until smooth.

Turn dough onto a lightly floured surface and knead until smooth. Brush dough with butter and return to bowl. Let rise in a warm place until it triples in size. Dust surface with flour for rolling and shaping dough. Cut or mold into desired shapes.

Place on greased baking sheets. Brush surface of rolls with melted butter. Let rise in warm place for 1½ hours.

Preheat oven to 400°. Bake rolls for 10 minutes, remove from oven, cover with Honey Walnut Glaze. Return rolls to oven and bake for an additional 10 minutes or until golden brown.

Honey Walnut Glaze

½ c. liquid honey
⅓ c. granulated sugar
¼ c. finely chopped walnuts
3 tbsp. creamy butter
¼ tsp. ground cinnamon

Mix ingredients together and heat. Do not boil. Remove from heat and slightly cool. Bake rolls for 10 minutes. Take out of oven and spoon on Honey Walnut Glaze. Return to oven and bake rolls for an additional 10 minutes or until golden brown.

Raspberry Jello Salad

2010-01-04T12:36:00.000-08:00

I got this from The Gathering of Friends blog and it was fabulous! I love raspberry anything and pecans, so this seemed like the perfect jello salad! Enjoy!

Holiday Pecans (middle layer)

½ c. sugar
3 tbsp. water
½ tsp. Karo syrup
½ tsp. salt
¼ tsp. cinnamon
1/8 tsp. ginger
¼ tsp. cloves
½ tsp. vanilla
1 c. chopped pecans

Combine sugar, water, syrup, salt and spices. Bring to a boil until syrup spins a short thread. Remove from heat. Add vanilla and nuts. Turn onto a flat surface and separate the nuts. Let cool. Chop into smaller pieces if desired.

Cranberry Jello

3 oz. Vanilla Pudding (cook and serve)
3 oz. Lemon Jello
1 ¾ c. water
1 tbsp. lemon juice
6 oz. Raspberry Jello
3 ¼ c. water
1 c. canned cranberry sauce
¾ tsp. nutmeg

Whipped Cream

1 ½ pints whipping cream
1 tsp. vanilla
¾ c. sugar
Whip cream until stiff, fold in sugar and vanilla. Set aside 1/3 of the whipped cream for topping.

Instructions:

Combine dry pudding mix, lemon jello mix and 1 ¾ c. water in a pot and bring to a boil. Add lemon juice and set aside to cool, do not refrigerate yet. In a separate pot bring raspberry Jello and 3 ¼ c. water to a boil. Fold in cranberry sauce and blend well until cranberry sauce melts. Pour into an 8X11 glass dish and refrigerate Raspberry Jello layer. After Jello has set, sprinkle with layer of chopped spiced nuts. Set aside 3 tbsp. to sprinkle on top when serving. Combine whipped cream, vanilla pudding/lemon Jello mixture and nutmeg. Spread whipped cream mixture over the layer of nuts. To serve top with whipped cream and sprinkle with nuts.

No Bake Cookies

2009-12-21T12:02:00.000-08:00

I was so excited when my friend, Amy, posted this recipe. I LOVE No Bake Cookies!

In a saucepan, mix and bring to a boil 2 cups sugar, 1/3 cup cocoa, 1/2 cup milk and 1 stick butter or margarine. Remove from heat. Add 1/2 cup peanut butter and 3 cups uncooked oatmeal. Add 1/2 cup pecans or 1/2 cup coconut, if desired. Beat until well mixed and drop onto waxed paper.

Cranberry Jalapeno Jam

2009-12-04T09:46:00.001-08:00

Cranberry Jalapeno Jam

Ingredients:
1/4 lb jalapenos, stemmed and seeded
3/4 lb cranberries
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin

Directions:
12 - 6 oz jelly jars, lids and rings, sterilized

In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.

Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes.

Store in cupboard for two weeks, then serve.

Serve:
Over cream cheese with crackers, bagels, toast, English muffins, etc.
With pork loin, roast beef, chicken, lamb, and strong flavored fish.
As a veggie dip.

With toast, biscuits, scones, crepes, pancakes, waffles.
Injected into cakes or chocolate candies.

Pepper Jelly

2009-12-04T09:38:00.000-08:00

My friend Lisa, introduced me to her yummy Pepper Jelly a while back. She cans it several tims a year and it is such a yummy appetizer. She got the recipe from the cookbook Putting Up by Stephen Dowdney, but altered it a little bit. Each batch makes about 17-18 half pints. I like it served best over cream cheese and eaten with Ritz/Townhouse crackers.

2 1/2 c very small diced red peppers, seeds removed
2 1/2 c very small diced green peppers, seeds removed
3/4 c fine diced jalapeno peppers, seeds removed
3 c cider vinegar
13 c sugar
1 Tbsp butter
1-2 Tbsp red pepper flakes depending on how hot you want it
2 pack liquid pectin Certo brand, found in the canning section or by the Jell-O

Bring all ingredients except pectin to a rolling boil. Add pectin and return to a boil. Time for 1 1/2 minutes and take off burner. Hot pack in warm jars for 15 minutes. Remove from canner and allow to cool for 24 hours. The jelly will set up as it cools.

Tutorial: Working with Yeast

2009-11-24T08:44:00.000-08:00

This is an awesome Tutorial about working with yeast from My Kitchen Cafe. More for me to reference back to. But, I know that anybody that reads this will benefit from it!

CLICK HERE

Crockpot Homemade Cranberry Sauce

2009-11-23T20:22:00.000-08:00

This is from the Crockpot Lady! I made it last year for Thanksgiving and it was fabulous! Enjoy!

Ingredients:

--12 oz cranberries (fresh or frozen)
--1/2 cup orange juice
--1/2 cup water
--1/2 cup brown sugar
--1/2 cup white sugar
--1/4 tsp cinnamon

The Directions:

I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.

Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.

Smoosh all of the cranberries. Stir well.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!

Serve. This easily can be made a few days before your holiday dinner.

Glazed Carrots

2009-11-19T11:00:00.001-08:00

Carrots are cooked with brown sugar and butter, resulting in a sweet, flavorful brown sugar glaze.

Ingredients:

16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste

Preparation:

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.

Spinach and Chicken Pasta with Teriyaki Vinaigrette

2009-11-15T14:46:00.000-08:00

This recipe came from My Kitchen Cafe! It was very filling and everyone loved it!

Dressing:
1 cup canola oil
1/2 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Portuguese Sweet Rolls

2009-11-15T14:38:00.000-08:00

These are super easy and SUPER YUMMY! I got these from www.controllingmychaos.com!

1 C Milk
2 Eggs
2 T Butter
1/2 C Sugar
3/4 tsp Salt
3 C Bread Flour
2 1/2 tsp Yeast

Combine milk and butter on a small sauce pan on the stove top. Right when the milk is the temperature that it has melted the butter remove from stove top and put in your bread maker or Kitchen Aid. When you can put your finger in the milk and it is a comfortable temperature add the rest of the ingredients, holding 1/2 C of the flour aside and starter your breadmaker or mixer. Once well mixed and starting to knead, add the remaining flour, and up to 1/2 C of additional flour if the dough seems too sticky. Once it is smooth and elastic, leave to complete the cycle. In the mixer, I let it knead for about 10 minutes. When the cycle is complete, pull 1/2 C sized pieces off at a time, roll them into six-inch ropes, and tie in knots. Cover with a dish towel and let rise in a warm place for one hour. Preheat oven to 350 degrees F. Bake rolls approximately 12 minutes, until they are light golden brown.

Lisa's Chicken Salad Sandwich

2009-11-07T07:02:00.000-08:00

Lisa served this at a little get together at her house the other night! It was fabulous! I love myself a Chicken Salad Sandwich!

4 c chicken, cubed
3/4 c mayo
1/2-3/4 c sour cream depending on how saucy you want it)
1 tsp paprika
1 tsp seasoning salt
1 c diced celery
3 green onions, diced
1 c chopped pecans
1 1/2 c craisins
1 c diced apple

Mix sour cream, mayonnaise, paprika, and seasoning salt. Add remaining ingredients and allow to sit in the fridge for a few hours so the flavors have time to combine. You can also wait and add the pecans right before serving so they have more crunch.

Serve on a roll or croissant!

Popcorn Balls

2009-11-02T18:11:00.000-08:00

2 quarts pooped popcorn
1 cup packed brown sugar
1/3 cup water
1/3 cup dark corn syrup
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract

Place popcorn in a large bowl; set aside. In a heavy saucepan, combine brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270 degree (soft-crack stage).

Remove from the heat; stir in vanilla. Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls. Yield: 6 servings.

Brocoli Salad

2009-11-02T18:07:00.001-08:00

1 cup mayonnaise
1/4 cup sugar
2 tablespoons white vinegar
8 cups broccoli florets
1 can (11 ounces) mandarin oranges, drained
1/2 cup chopped red onion
6 to 8 bacon strips, cooked and crumbled
1/2 cup raisins

In a small bowl, whisk mayonnaise, sugar and vinegar. Cover and refrigerate for at least two hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour. Yield: 10-12 servings.

RAINBOW COLOR	DROPS OF FOOD COLORING
Purple	9 red and 6 blue drops
Blue	12 drops
Green	12 drops
Yellow	12 drops
Orange	12 yellow and 4 red drops
Red	18 drops