Rosalyn's Kitchen

Autumn Bisque

2010-11-16T17:44:00.003-06:00

This is a recipe Mandy Mack made a couple of years ago at Cook's Emporium. I changed it up a bit today since I didn't have some of the spices called for.

Ingredients:

1/2 cup diced onion

3 T. minced garlic (I used 3 garlic cloves)

4 c. peeled and cubed Butternut Squash (the smaller the cube, the quicker it cooks)

3 c. chicken stock (enough to cover veggies to cook them)

4 Bay Leaves (I couldn't find them today, so I didn't use)

1 (15 oz.) can Pumpkin Pie Mix

2 c. heavy cream (I used 1 c. 1/2 & 1/2 & 1 c. 1% milk)

Allspice, salt and pepper to taste (I didn't have allspice, so I used Pumpkin Pie Spice)

Garnish: sour cream, cinnamon and nutmeg

Directions:

Saute onion and garlic in some olive oil over low to medium heat. Add squash to the pot along with the chicken stock. Simmer until squash becomes soft.

Using a hand blender (or in a blender or food processor), puree mixture until smooth.

Add bay leaves, pumpkin pie mix and heavy cream. Simmer for 25-30 minutes. Remove bay leaves and season to taste.

Garnish and enjoy!

Pumpkin Maple Pecan Cheesecake

2010-11-16T17:41:00.004-06:00

I made this yesterday...so easy and incredibly tasty! Here's the actual website...

http://www.foodnetwork.com/recipes/anne-thornton/pumpkin-maple-pecan-cheesecake-recipe/index.html

Ingredients:

Cheesecake:

1 1/3 cups graham cracker crumbs (from approximately 12 graham crackers)

1/4 cup sugar

1/4 cup butter, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (15-ounce) can pumpkin

3 large eggs, at room temperature for 30 minutes

1/4 cup pure grade B maple syrup

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon fine sea salt

Maple Pecan Glaze:

1 cup whipping cream

3/4 cup pure grade B maple syrup

3/4 cup chopped pecans

Directions:

Preheat the oven to 325 degrees F.

For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter, and firmly press into the bottom of 9-inch springform pan.

In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.

Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.

For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.

To serve: Spoon the Maple Pecan Glaze over the cheesecake.

Swedish Sugar Browned Potatoes

2010-11-01T20:17:00.002-05:00

Ingredients:

12 small potatoes, peeled and cooked (small new potatoes, Yukon Gold, or fingerling...don't need to

peel the fingerlings)

1/4 cup sugar

1/4 cup butter

Salt and pepper to taste

Directions:

1. Cook sugar in a heavy skillet until it turns light brown. Add the butter and stir to combine. Add the potatoes and coat with sugar mixture, browning the potatoes at the same time. Sprinkle with salt and pepper. Serve with pork or ham.

Cinnamon Apple Grilled Cheese Sandwich

2010-11-01T20:11:00.002-05:00

Ingredients:

1 1/2 cup peeled, sliced apples

6 Tbsp. butter, softened and divided

1/2 cup chopped walnuts

2 Tbsp. honey

1/4 cup powdered sugar

6 Tbsp. cream cheese, softened

1/2 tsp. cinnamon

8 slices white or cinnamon raisin bread

4 slices Muenster cheese

Directions:

1. Heat 2 Tbsp. butter in a skillet. Add the apples and saute until tender. Set aside.

2. In another skillet heat the walnuts and honey for 2-3 minutes or until the nuts are toasted. Combine the nut mixture with the powdered sugar, cream cheese and cinnamon.

3. Spread the cream cheese mixture over 4 slices of bread. Top with a slice of the Muenster cheese and then the apples. Top with remaining bread.

4. Spread the remaining butter on the outsides of each sandwich. Toast in a large skillet or on a grill press until browned and the cheese is melted.

Makes 8 half sandwiches.

Winter Casserole

2010-11-01T20:07:00.003-05:00

Ingredients:

1/2 cup diced onion

1 Tbsp. butter

3 cups cooked mashed winter squash (butternut)

12 strips bacon, cooked, crumbled (I only used 6 slices)

1 cup shredded cheddar cheese

2 tsp. sugar

1/4 tsp. salt

1/4 tsp. black pepper

1/2 cup soft bread crumbs

2 Tbsp. butter, melted

Optional: herbs such as sage, thyme or parsley

Directions:

1. Saute the onions in the butter until tender. Combine with the squash, bacon, cheese, sugar, salt, pepper and herbs, if using. Spoon into an 8-inch square baking dish.

2. Combine the crumbs and butter. Sprinkle over top.

3. Bake in a 350 degree oven for 20 minutes or until lightly browned and heated through.

Serves 6.

Honey Walnut Shrimp

2010-06-22T19:50:00.004-05:00

Last year while browsing through the food blogs I normally read, I came across the recipe for Honey Walnut Shrimp. (You can find it here on The Life & Loves of Grumpy's Honeybunch.) Well, I finally made it last night. So yummy! It tastes like what you get at PF Chang's! Next time I make it I will add some honeydew melon balls to it, and maybe serve it over finely shredded cabbage (I can just taste the sauce mixing with the cabbage...YUM!). I was originally going to make this for Alan and myself, but I decided that I wanted to make it first to see how it was. Is it bad that I ate the entire thing in 2 days...by myself? :)

Besides serving it over cabbage and adding melon balls, next time I make it I will use my deep fryer OUTSIDE! I just need to buy an extension cord to run some power to the patio area. I just hate smelling oil in the house for days afterwards! (It's worth it, though!) :)

Granola Bars

2010-06-15T20:32:00.003-05:00

This is a recipe my sister sent me...

Ingredients:

1 C. oats
¼ C. almonds
1 T. sesame seeds
¼ C. sunflower seeds
1 T. flaxseeds
1/3 C. dried cherries (or any dried fruit or mixture of dried fruit)
¼ C. creamy peanut butter
¼ C. brown rice syrup
¼ C. brown sugar
½ t. vanilla extract
1/8 t. salt
1 T. unsweetened applesauce ( 1 rounded tablespoon is perfect chewiness, crisper with less)
1 C. unsweetened whole-grain puffed cereal (1/2 C. Rice Krispies + 1/2 C Kashi 7)
¼ C. mini or regular chocolate chips

Directions:

Preheat oven 350 degrees. Spread oats, almonds, and sesame seeds (and sunflower seeds if not already roasted), on a large rimmed baking sheet. Bake until oats are lightly toasted, shaking halfway through, about 10 minutes.

Transfer oats to large bowl.

Process almonds, sesame seeds, and sunflower seeds to a coarse powder. Add to bowl.

Process 1 T. flax seed to powder; add dried fruit to flax seed and pulse about 12-15 times to coarse lumps. Set aside.

Put peanut butter, brown rice syrup, and brown sugar in a microwave proof 4 C. container. Microwave on high 30 seconds, stir till smooth; microwave one more minute on high. Add vanilla, applesauce, salt and fruit/flaxseed mixture and stir until smooth. Immediately pour over the dry ingredients and mix with a spoon or spatula until no dry spots remain.

The add ½ C. rice krispies and ½ C. kashi puffs, and stir lightly until combined.

Last, add ¼ C. mini chocolate chips, with minimal stirring to minimize melting.

Transfer to prepared pan. (Waxed paper in 8”x8” pan, then spray waxed paper.)

Lightly coat your hands, or a spatula, with cooking spray and press the mixture down firmly to make an even layer (wait till cools slightly if necessary).

Cut into 10 bars while warm and in pan, in order to score them, so when cooled they are easy to finish cutting.

Refrigerate until firm, about 30 minutes. Remove waxed paper from pan and cut into 10 bars.

About 200 calories a bar.

Double batch makes a 9 x 13 pan that cuts into 1/3rds on the width and 1/6ths on the length.

If you like your bars to be chewier, increase the applesauce. (5 T. is too much, kind of soggy.)

Increased Protein variation:
Add one scoop Syntha-6 vanilla protein powder, decrease dried fruit to ¼ C. Add ¼ C. roasted soy nuts (grind in chopper with sunflower seeds) Increase applesauce to 2 T.

My variation: I prepared the granola bars as listed above, but used mixed dried berries (blueberries, cherries, cranberries) instead of just cherries - chopped up fine so that they are not really noticeable to the kids; and added the vanilla soy protein powder and an extra T of applesauce. I didn't have soy nuts on hand and I also didn't have Kashi, so I just used a mix of brown rice puffs and Rice Krispies for the cereals. They are very tasty and should last a few weeks for sure if kept in the fridge.

Pull Apart Bread and Greek Salad

2010-06-07T17:39:00.004-05:00

Pull Apart Basil Cheese Bread

Ingredients:

1 pound round loaf of white bread, unsliced (Margaret used sourdough)
1/2 cup butter, melted
1 T. minced basil leaves or a scant T. minced rosemary (Margaret used basil)
1 clove garlic, crushed
1/4 tsp. salt
1/2 cup grated fresh Parmesan cheese

Directions:

Preheat oven to 375 degrees. Slice bread in 1 1/2-inch slices, cutting down but not through the bottom. Turn loaf and make 1 1/2-inch slices going the other way, not cutting through the bottom. Place on a sheet of heavy duty foil.

Combine the melted butter, basil, garlic, salt and cheese. Pour over the bread (more like drizzle in between the slices, but some can sit on top, too). Seal foil securely around bread and place on baking sheet. Bake in oven for 10-12 minutes or until the bread is hot and the cheese is melted.

To serve, pull apart the breadsticks. If they were not cut close enough to the bottom, you may need to cut the bottom of the slices. (Margaret just pulled them off, leaving a bottom "crust" that you can eat, too.)

Serve with salad (Greek Salad) or pasta.

Greek Salad
serves 8

Ingredients:

2 bunches Romaine, chopped into 1/2" pieces
2 large tomatoes, wedged or cubed
1 small cucumber, peeled and diced (1/4" thick)
1 small red onion, cut in half and sliced (or Vidalea onion)
1 cup crumbled Feta Cheese (Margaret uses fresh Feta that comes in
water that is sold at the downtown Ames Fareway)
1 cup pitted Kalamata olives
1/4 cup shaved fresh Parmesan cheese
Coarse black pepper
Dressing (Recipe follows)

Directions:

Combine the Romaine, tomatoes, cucumber and onion in a large salad bowl. Top with the cheeses and olives. Sprinkle with coarse black pepper. Toss with the dressing just before serving. (You probably won't need all the dressing...Margaret used 1/2 to 3/4 of it.)

Serve with pork chops or chicken breasts, or by itself!

Dressing

Ingredients:

1 cup olive oil or salad oil (Margaret uses 1/2 olive oil, 1/2 salad oil)
1 T. sugar
2 T. fresh lemon juice
1 T. minced fresh oregano
2 T. fresh basil, minced
2 cloves garlic, cut in half
2 tsp. salt
3 T. red wine vinegar
3 T. grated fresh Parmesan cheese

Directions:

Combine all of the ingredients in a blender or food processor. Toss with greens just before serving.

* If using dried herbs, use 1/3 the amount of fresh.

Veggie-Friendly Asian Lettuce Wraps

2010-03-25T12:54:00.007-05:00

This recipe is from the Hungry Girl website, but I changed a few things. I've added my changes in red.

Veggie-Friendly Asian Lettuce Wraps
PER SERVING (3 wraps): 220 calories, 3.5g fat, 971mg sodium, 30g carbs, 8g fiber, 10g sugars, 21g protein -- POINTS® value 4* (If using ground beef, it will be more.)

Ingredients:

6 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)
6 oz. (about 1 3/4 cups) ground-beef-style soy crumbles (like the ones by Boca or Morningstar Farms), defrosted if previously frozen I used 1/2 pound lean ground beef
1 cup canned sliced water chestnuts, drained & chopped 1 6 oz. can
1 cup bean sprouts Didn't use
3/4 cup chopped shiitake mushrooms Used 4 oz. fresh button mushrooms, chopped
1/2 cup chopped scallions I used 1/4 cup only because I ran out!
2 tbsp. light/low-sodium soy sauce
1 tbsp. dark brown sugar (not packed)
2 tsp. chili garlic sauce (found in the Asian foods aisle)
1/2 tsp. sesame oil

Directions:

To prepare sauce, combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside.

Cook beef in a skillet until done, breaking up bigger chunks (I used a pastry blender to break it up, but a potato masher would work well, too). (If using soy crumbles, use original directions which state: Bring a medium pot sprayed with nonstick spray to medium heat.) Place all ingredients except for the scallions and lettuce leaves into the pot. Add the sauce, and stir. Cook for 2 - 3 minutes. Add scallions, cook for 1 minute more, and remove from heat. Divide mixture evenly among the 6 lettuce "cups" and enjoy 'em wrap-style (fold 'n chew!).

MAKES 2 SERVINGS

I was able to make 3-4 servings out of mine with the changes I made.

Zesty Penne Pasta with Sausage and Peppers

2010-02-22T12:05:00.004-06:00

Ingredients:

3 cups penne pasta, uncooked (I used Barilla's mini penne)
1 pound Italian sausage (I used Jimmy Dean's)
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 (26 oz.) jar meatless spaghetti sauce (I used Ragu Traditional)
1 teaspoon fennel seed
Dash red pepper flakes
4 oz. cream cheese, cubed
1/4 cup shredded parmesan cheese (I used grated since that's all I had)

Directions:

Cook pasta according to package. Drain.

Crumble sausage into large skillet; cook and stir on medium heat 8 minutes or until cooked through. Add peppers; cook and stir 5 minutes or until crisp-tender. Stir in fennel seed, red pepper flakes and pasta sauce; cook 5 minutes or until heated through. Add cream cheese; cook 2 minutes or until melted, stirring frequently.

Add cooked pasta to sausage mixture; mix lightly. Top with parmesan cheese.

Makes 6 (large) servings.

Chimichangas

2009-09-09T10:48:00.005-05:00

Chimichangas
**This is a recipe that you can make ahead**

Ingredients:

4 frozen boneless/skinless chicken breasts
½ cup of light zesty Italian dressing
1 tbsp. olive oil
1 large yellow onion, diced
2 cans diced green chilies
2 cloves garlic, minced
1 can black beans, drained (optional)
1 large tomato, diced (or more if you love tomato)
2 tsp cumin (or more to taste)
salt
8-10 whole wheat tortillas (Taco-sized Mission brand)
Salsa - for topping

Prep:

In the morning, place whole chicken breasts in crockpot. Pour ½ cup of the Italian dressing over it and cook on low for 4-6 hours. When it is done, it should easily shred. Take chicken out and shred/cube it. See instructions below when time to prepare the dinner.

At Dinner Time:

Preheat oven to 400°.

1. In large pot, sauté onion in a tbsp. of olive oil over medium heat.
2. Add garlic and green chilies.
3. Reduce heat to med-lo and add the cooked shredded/cubed chicken, can of drained black beans and diced tomato.
4. Add cumin and salt to your desired taste.
5. Measure the correct amount of meat/bean mixture (size of your palm).
6. Place meat/bean mixture on a tortilla.
7. Roll into a chimichanga. Fold in the sides first and then roll it.
8. Place on greased (Pam sprayed) cookie sheet and bake at 400° for 12-15 minutes or until crisp.
9. Remove from oven, top with salsa and enjoy!

Other toppings could include: cheese, sour cream, guacamole, lettuce, olives, etc.

Could substitute Rotel tomatoes for the fresh tomato and chilies.

Granola Bars

2009-09-09T10:36:00.001-05:00

Last night I attended another cooking demo at Younkers.

Granola Bars

Ingredients:

4 c. oats
¼ - ½ c. brown sugar (use 1/3 c.)
2 c. whole wheat flour
1 t. baking soda
1 t. baking powder
2 ½ t. cinnamon
1 t. salt
2 t. vanilla
1 1/2 c. honey
1/2 c. peanut butter
Any fruits, nuts, etc. you'd like to add. – a handful
(Mini Reese's baking chips, M&M's, chocolate chips, dried cherries, cranberries, raisins, flax seed, etc.)

Directions:

Mix everything but the honey in a mixer, or by hand. Heat the honey in the microwave for about 15-20 seconds then add to mixture. Blend with hands.

Put in lightly greased sheet cake pan (spray with Pam) and pat evenly. Use rolling pin to flatten any uneven areas.

Bake @ 325° for 14 - 20 minutes. Cool briefly, then cut. When cool store in snack bags or in a plastic container.

German Chocolate Cookies

2009-09-08T15:00:00.002-05:00

I saw this recipe on Megan's Munchies and had to try them. She found the recipe on Recipezaar. OMG! Yummy! I topped them with Coconut-Pecan frosting (store-bought...right by the cake mixes!).

Here's the recipe:

German Chocolate Cookies

Ingredients:

1 package German chocolate cake mix
1/2 cups semi-sweet mini chocolate chips
1/2 cup rolled oats (next time I might use pecans or pecans AND oats)
1/2 cup unsweetened flaked coconut
1/2 cup canola oil
1/2 cup unsweetened applesauce

Directions:

Combine all ingredients in a large bowl, blending well.

Using a cookie scoop, drop dough onto a Sil-pat covered cookie sheet, about 2 inches apart. Press the cookies down with the bottom of a glass.

Bake at 350 degrees for 8-10 minutes, or until set.

Frost with Coconut-Pecan frosting.

Enjoy!

Individual Microwave Mug Cakes

2009-09-08T14:55:00.002-05:00

I got this recipe from a potluck we had where I live. It's so much easier than the other microwave cakes I've seen.

Ingredients:

1 angel food cake mix (type that says "just add water")
1 cake mix (any flavor of your choice...I've made chocolate, red velvet, and strawberry...I need
options!)

Directions:

Mix both mixes together and store in a Ziploc bag or other container.

To make a cake, put 1/3 cup of mix in a coffee mug (safe for the microwave). Add 3 tablespoons of water and mix.

Cook on 100% power for 1 minute (I've found the red velvet takes a little longer...just make sure the cake looks dry and not wet on top).

Flip cake onto a plate and fill mug with water (makes it easier to clean up).

Cake can be served plain or topped however you like it.

Possible toppings: caramel sauce, chocolate sauce, frosting, ice cream, etc.

Enjoy!

California Roll Bowl

2009-08-08T13:13:00.005-05:00

This week I found this idea through the Iowa Girl Eats blog. If you scroll down to the "101 Simple Salads for the Season" link, this is #21 from that list.

I love California Rolls, and so I figured I couldn't miss with this! And it didn't disappoint!

I wanted to use Jasmine rice, but was out. So instead I zapped one of the individual rice portions in the microwave. After it was cooked, I spread it out on a plate and put it in the freezer to quickly cool (about 5 minutes was all). While it cools, do the following.

Cube up about 1/2 a cucumber, 1/2 an avocado, and some imitation crab. Add some rice vinegar, honey, and soy sauce (taste to your liking). Add the rice, then mix it all up! Enjoy!

Red (Pasta) Sauce

2009-07-27T20:50:00.002-05:00

3 (28 oz.) cans crushed tomatoes (No Salt Added Dei Fratelli brand)
1 (12 oz.) can tomato paste
4 cloves garlic
1 onion (sweet or Vidalia)
Salt
Pepper
Fresh basil
Olive oil

In a food processor, grate onion and garlic until "almost mush." Add olive oil to stock pot to come up about 1/4 inch up the side of the pan (or less). Saute garlic and onion in oil until translucent. Add tomato paste, rinsing can with about 1/3 of a can of water. Cook for about 15 minutes until the bright red paste turns to a dark brown-red color. Add crushed tomatoes, rinsing each can with aobut 1/3 of a can of water. Season with salt and pepper. Cook on low for several hours. Towards the end, add basil (torn or chifenade).

*After adding crushed tomatoes, I cooked for about 2 1/2 hours, then added the basil and cooked for another 15-30 minutes.

Easy Pain au Chocolat

2009-07-19T07:59:00.004-05:00

I sure miss the real pain au chocolat that I had in France. I've tried making an easy version of them before, but there was something missing. I used a recipe from La Fuji Mama, but made them a wee bit smaller so they are bite-sized. They turned out so yummy! This is an easy version that is good, but still nothing like the real thing! Sometime I'll have to try making them from scratch! Anyway, here's the easy version.

Ingredients:

1 can refrigerated crescent rolls
Semi-sweet chocolate chunks
1 egg, beaten with 2 T. water
Sugar in the Raw (or other coarse sugar)

Directions:

Unroll crescent rolls, pinching the seams to make 4 rectanges out of the 8 triangles. Cut each rectangle into a square. You should have 8 squares. Next cut each square in half to form 16 small rectangles.

Brush rectangle with the egg wash. Place chocolate squares along 1 short edge of crescent dough. Roll up so the chocolate is in the center. Place on a silpat or parchment paper-lined baking sheet. Brush with more egg wash and sprinkle with Sugar in the Raw.

Bake according to crescent roll package.

Enjoy!

Makes 16.

Banana Heaven

2009-06-19T10:52:00.003-05:00

Here's the recipe for the banana bread and caramel sauce I made last night! AWESOME!!! The syrup can also be used on waffles, ice cream, cheesecake, straight from a spoon!

Bread:

1 c sugar
1/2 c. butter
2 eggs
3 mashed bananas
1 t. baking soda
2 c. flour
1/2 t. salt

Cream ingredients together. Pour batter into greased and floured loaf pan.
Bake at 350 degrees for one hour. For smaller loaves, bake 45 minutes.

Syrup:

1 stick butter
1 c. sugar
1/2 c. buttermilk
1/2 t. baking soda
1 t. vanilla

In a saucepan combine everything except for vanilla. Bring to a boil. When boiling, stir and continue to boil for 5 minutes (mine took closer to 7 minutes). Remove from heat when caramel in color and add vanilla.

While bread is warm, slice into thick slices. Lightly soak pieces with warm syrup.
Top with ice cream, more warm syrup, fresh bananas and whipped cream.

Thai (Die-For) Sticky Rice and Mangoes

2009-06-17T19:33:00.006-05:00

I received a recipe for Thai Sticky Rice, but after making it wasn't sure I liked it. If you've been to The Spice in Ames, their Sticky Rice with Mangoes is to die for. The recipe I had just didn't do it for me. So I changed things a little bit. And I highly recommend steaming the rice, as the first time I made it I cooked it in a double boiler, which I think led to the "bad" rice. Since it's only me eating this, I divided the recipe in half. Below is the full recipe.

Ingredients:

2 cups Thai Sticky Rice, uncooked (also called Sweet Rice)
1 (14-oz.) can coconut milk
1/2 cup sugar
1/2 tsp. salt
Fresh mango cubes

1. Rinse rice 3-4 times until water is clear. Soak rice in lots of water overnight. (I rinsed, then put in warm water and let soak for about 5 hours, changing the water once and replacing with warm water.) Drain.

2. Line a steamer basket with cheesecloth and steam the rice for 12 minutes. (My rice cooker has a steamer basket, so I used that and the cheesecloth. The rice will stick to the cheesecloth, so try to get as much off when you add it to the milk mixture, which is the next step.)

3. Meanwhile, heat the coconut milk, sugar and salt over medium-low heat to dissolve sugar. Add the steamed rice and continue to cook for about 10 minutes more. (I had to add some more coconut milk during this time so it wasn't one big clump. I didn't cook for the whole 10 minutes, either.)

4. Serve with mango cubes (either side-by-side on a dessert plate or in a bowl with mangoes on top of rice).

Mexican Beef Lasagna

2009-05-04T12:56:00.001-05:00

Ingredients:

1 ½ pounds lean ground beef (93%) or ground chicken/turkey
1 cup each diced red onion and diced green bell pepper
2 teaspoons minced garlic (fresh)
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes (Roma)
½ cup fresh or frozen corn, thawed
1 ½ teaspoon chili powder (mild…use less if using hot chili powder)
1 teaspoon ground cumin
2 cups pasta sauce
1 cup medium salsa
¼ teaspoon ground pepper
2 tablespoons minced cilantro
4 large or 8 small whole wheat flour tortillas
1 ½ cups shredded light sharp cheddar cheese
¼ cup sliced green onions
Sour cream, optional

Directions:

Preheat oven to 375°. Spray a 13 x 9-inch casserole dish with cooking spray and set aside. In a large nonstick skillet, cook the ground beef, onions, green pepper and garlic over medium-high heat until the meat is no longer pink. Break up any large pieces of meat as it is cooking.

Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

To assemble casserole, spread a third of the sauce mixture over bottom of casserole dish. Top with half of the tortillas, overlapping and cutting them as necessary to fit. Top with a third of the sauce mixture, followed by half of the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions. Cover with foil (non-stick type or sprayed with Pam) and bake for 35 minutes.

Uncover and bake for 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream if desired.

Yield: 8 Servings

Easter S'mores

2009-04-08T19:35:00.008-05:00

I saw these today and just had to try them. If you want to try some yourself, check out how it's done at http://creativeholidaygiftideas.blogspot.com/2008/03/easter-bunny-smores.html.

Here are the pictures from my assembly.

The cracker crumbs

Cracker crumbs with brown sugar

Cracker crumb/brown sugar mixture in a bag

Bunny Peeps looking out

Instructions for baking

See the many pretty colors!

And I had to bake up a batch, too! (Next time I will try them by cutting up the peeps and making sure I really press the mixture into the pan.)

Joe's Spring Rolls

2009-04-07T16:58:00.004-05:00

Ingredients:

1 pound cooked shrimp (or lobster or crab meat)
1/4 pound leftover shredded pork (or leftover roast chicken)
Cellophane noodles (bean thread noodles)
1 T. seasoned rice vinegar
Red or Boston lettuce leaves, leaves separated, rinsed and dried
Fresh mint leaves, washed, dried, and coarsely chopped
Fresh basil leaves, washed, dried, and coarsely chopped
Fresh cilantro leaves, washed, dried, and coarsely chopped
1 package broccoli slaw (or shredded carrots, cabbage and broccoli)
Spring roll wrappers (rice paper rounds), 8 1/2 inches in diameter (Asian grocery store)

Dressing:

2 T. fish sauce
1 T. ginger paste
1 T. rice vinegar
3 cloves garlic, minced
1/2 c. plum sauce
Hot pepper flakes or chopped hot chilies (optional)

Directions:

Slice shrimp in half lengthwise.

Soak noodles 30 minutes in hot water then plunge into boiling water for 30-45 seconds, drain, rinse and toss with rice vinegar. Cover and refrigerate until ready to use.

Fill a pie plate with lukewarm water. Immerse rice paper in warm water for a few seconds to soften them up just until soft but still flexible. Remove from water and place rice paper on a kitchen towel and let rest approximately 30 seconds until it's more pliable.

Arrange one piece of lettuce on bottom half of soaked rice paper, leaving a 1-inch border along edge. Top with some of the pork, noodles, mint, basil, cilantro, and broccoli slaw. Add a squirt of dressing.

Making sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other, press down on the filling with your fingers (this tightens the roll), fold the bottom end of the sheet (side nearest you) over the top fo the fillings and rollinto a cylindrical shape half way. Fold the left and right sides inward, add 4 shrimp halves and complete rolling the remaining half. Transfer roll to a plate, seam-side down, and cover with dampened paper towels. Make additional rolls in the same manner.

Makes 8-12 spring rolls (which can be cut in half before serving with Spicy Peanut Sauce)

*Can be made ahead and kept in the refrigerator a day or so covered with a damp cloth.

Spicy Peanut Sauce

2009-04-07T16:53:00.004-05:00

Ingredients:

Small bunch fresh cilantro leaves
1 c. smooth, unsalted peanut butter (Wheatsfield Grocery has in bulk)
1 T. sesame oil
1/2 c. low-sodium soy sauce
2 1/2 T. sugar
3 cloves garlic, minced
1 T. hot chili sauce (Thai/Restaurant style...the type that has the rooster on the bottle)
1 T. rice vinegar

Directions:

In a food processor or blender, place all ingredients and process until smooth. Serve at room temperature. If too thick, thin out with water.

Makes approximately 2 cups.
2 T. = 3 WW points

Serving suggestions: Chicken Skewers, Rice, Spring Rolls

Shawnee's Cream Peach Pie

2009-03-11T16:37:00.003-05:00

I received this recipe from my friend. Very simple, but also very tasty!

Cream Peach Pie

Ingredients:

1 can (29 oz.) sliced peaches, drained and placed on paper towel to dry a little more
1 unbaked Pet-Ritz deep dish pie crust (from the frozen section)
Cinnamon
1 carton (1/2 pint) whipping cream
1/4 cup flour
3/4 cup sugar

Directions:

1. Preheat oven to 350 degrees.
2. Slice peach slices again so they are smaller slices (slice each peach slice into 2 or 3 slices).
3. Arrange peaches in unbaked pie shell. Sprinkle with cinnamon.
4. Mix whipping cream, flour and sugar just enough to mix. DO NOT WHIP! (Stir with a fork just until blended.) Pour over peaches.
5. Bake at 350 degrees for 45 - 60 minutes.

Fried Rice and Thai Peanut Chicken

2009-02-20T13:25:00.004-06:00

This is what I made for dinner last night when Mark came over. It was very tasty!

Fried Rice
(Serves 4)

Ingredients:

3 tbsp canola oil, divided
1/2 cup minced onion
dash low-sodium soy sauce
dash toasted sesame oil
2 eggs, lightly beaten
1/4 cup carrots, grated)
1/4 cup frozen broccoli, thawed, finely chopped
1/4 cup frozen green peas, thawed
2 cups cold brown rice, grains separated
2 medium green onions, finely chopped

Directions:

1) In wok, over medium heat, stir-fry onion in 1 T. oil until golden. Remove onion and allow wok to cool slightly.
2) In small bowl, whisk soy sauce and sesame oil into eggs. Heat 1 T. oil in wok. Over medium-low heat, swirl egg mixture until it sets. Remove from wok & set aside.
3) Heat 1 T. oil & return cooked onion to wok, along with carrots, broccoli, peas, & stir0fry for 2 minutes. Add rice & green onions, stir-frying for 3 minutes. Fold in egg with 1 T. soy sauce & stir-fry for 1 minute.
4) Serve immediately.

Thai Peanut Chicken
(Serves 4)

Ingredients:

1 pound boneless, skinless chicken breast, cut into 1" chunks
3 tbsp minced garlic
1 1/2 tbsp ginger, minced
2 tbsp canola oil, for cooking
3/4 cup green onions, chopped
1 red bell pepper, sliced
1/3 cup dry roasted peanuts

For Sauce:
3 tbsp low-sodium soy sauce
2 tbsp creamy reduced-fat peanut butter
2 tsp white wine vinegar
1 tsp dark sesame oil
1 tsp unpacked brown sugar
1/4 tsp cayenne pepper, (or more to your taste...I used closer to 1/2 tsp or more)
1/4 cup water

Directions:

1) Make the peanut sauce by mixing in a bowl the soy sauce and peanut butter. Add white wine vinegar, sesame oil, brown sugar and cayenne pepper. Mix well and set aside.
2) In a large skillet heat canola oil. Add garlic, ginger and chicken. Cook until chicken is no longer pink inside (about 5 minutes). Remove from pan and set aside.
3) Add a tiny bit more oil to the pan and stir-fry the red bell pepper and green onions for about 2 minutes or until they have reached desired tenderness. Remove from pan and set aside.
4) Over medium heat add the peanut sauce mixture to the pan. Heat while stirring constantly. When sauce mixture starts to bubble add 1/4 cup water and mix well to thin it out a bit (I mixed water with the peanut sauce at the beginning, then just heated it and let it thicken up).
5) Add chicken, green onions, red bell pepper and toasted peanuts to the sauce. Mix well to combine.
6) Serve with white or fried rice.

And for those Weight Watchers Points, this is what I figured:

Fried Rice: 1 serving = 6 points
Thai Peanut Chicken: 1 serving = 8 points

Peanut Butter Crumb Cakes

2009-02-17T11:43:00.003-06:00

I made these to take to Mark's over the weekend. I had 2 6-oz. heart-shaped ramekins, and since it called for 4, I made the other 2 in my pumpkin-shaped ramekins. These are not diet friendly (see nutrition facts below), but I wanted something tasty to take! The way I made them might be slightly less, as I used light PB and 1% milk (it called for 2% milk and regular PB).

Ingredients:

1/3 c. creamy peanut butter (I used light peanut butter)
2/3 c. packed brown sugar
3/4 c. flour
3 T. cold butter
1 egg
1/3 c. milk (I used 1%)
1/2 tsp. vanilla extract
1/2 tsp. baking powder
1/8 tsp. baking soda
1/3 cup semi-sweet chocolate chips (I used mini chocolate chips)

Directions:

Preheat oven to 350 degrees.

Using kitchenaid mixer (or by hand...I just liked the ease of using the mixer), cream peanut butter and brown sugar until crumbly. Stir in the flour. Add butter cut into small chuncks and allow mixer to cut it in until the mixture resembles coarse crumbs. Set aside 1/3 cup for the topping. Add baking powder and baking soda to the rest of the mixture.

In a small bowl, whisk the egg, milk and vanilla. Stir the milk mixture into the peanut butter mixture just until moistened.

Transfer to four 6-oz. ramekins coated with Pam. Add chocolate chips to reserved peanut butter mixter, and then evenly sprinkle over the four ramekins.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.

Yield: 4 servings

Nutrition Facts: 1 serving equals 522 calories, 25 g fat (11 g sat. fat), 77 mg cholestrol, 293 mg sodium, 68 g carbs, 3 g fiber, 11 g protein.

Amano Artisan Chocolate

2009-02-03T09:43:00.011-06:00

In December I was a lucky winner from Blake Makes. What did I win? Amano Chocolate! Who wouldn't love to win chocolate????

Just look at that gold wrapper! I felt like Charlie Bucket..."Cause I've got a golden ticket. I've got a golden chance to make my way. And with a golden ticket, it's a golden day."

I received a 2 ounce bar of the Amano Jembrana chocolate. Jembrana is a handcrafted dark chocolate (70% is the minimum percentage of cocoa to be exact!). This chocolate is so good. I just let it sit and melt on my tongue, savoring it as it filled me with chocolaty goodness! And for those of you out there watching what you're eating, 1 square has only .44 Weight Watchers points! A nice treat to savor!

Thanks to Blake Makes and Amano Chocolate for allowing me to try this chocolate...it was a wonderful experience!

Sweet Lil Smokies

2009-01-17T16:26:00.003-06:00

Ok, so I know this isn't a really healthful recipe, but it is so yummy! I got the recipe from another cooking demo this morning. A good snack for all those Super Bowl parties! This will make about 40 (or more).

Ingredients:

1 lb. Little Smokies
1 lb. Bacon
1/2 c. Brown Sugar
1/4 tsp. black pepper
1/4 tsp. ground thyme

Directions:

1. Preheat oven to 350 degrees. Wrap a sheet pan in aluminum foil, then line with a piece of parchment paper. (The foil makes clean-up easy, and the parchment paper keeps the smokies from sticking.)

2. Drain little smokies on paper towels (the brand I used didn't need it, but some out there are quite wet when you take them out of the package).

3. Cut bacon slices into thirds.

4. Wrap each little smokie with a cut slice of bacon and secure with a toothpick.

5. In a ziploc bag, combine brown sugar, pepper and thyme. Shake 3-4 wrapped smokies in the sugar at a time. Place on the baking sheet, making sure not to crowd too much.

6. Bake in oven for 30 minutes or until bacon is as crisp as you like it.

* These can be made ahead and kept covered in the refrigerator until ready to be baked.

Easy Chicken

2009-01-08T08:43:00.004-06:00

The other night I was digging through the freezer trying to come up with something for supper. I found a lone chicken breast (although it was big enough for two!), and decided to cook it up. All I did was put some olive oil in a skillet. I added some freshly cracked pepper and salt in the oil, then put the chicken breast in...yes, still frozen!

I let it brown on one side, then flipped it over to brown on the other. I covered the pan and let it cook until it was done, adding a little more oil when the pan became a little dry. I dipped the chicken in some Sweet Baby Ray's BBQ sauce. It was so moist doing it this way! Next time I will add some Herbes de Provence with the salt and pepper.

As far as sides to serve with this, anything will work! I was going to make some sweet potatoes to go with it, but I didn't have marshmallows (I know, I didn't HAVE to have them, but it sounded so good!). Instead I had cottage cheese with peaches and some carrot/veggie chips with ranch dressing.

I actually finished the other half of the chicken breast last night (like I said, it was big enough for two!). I just warmed it in the microwave and dipped in the BBQ sauce again. It was still moist this time around, too!

A New Year, A New Me

2009-01-06T07:31:00.002-06:00

Since it's the new year, I have decided to jump back on the wagon and join Weight Watchers again. The meeting I'll be attending is only 1/2 a mile from my place, which means when it's nice out, I can walk there! That also means I'll be cracking open the cookbooks and searching for some more light, but tasty recipes. Stay tuned for some healthy eating!

Crawfish Soup

2008-11-12T12:43:00.006-06:00

UPDATE: I just made the soup tonight...oh so good!

Although I haven't tried this myself, everyone who did said this was very good. So I thought I'd get the recipe from my aunt and make it myself. I'm waiting to see if Super Wal-Mart has the crawfish cheaper (Lincoln Center Hy-Vee has frozen for $7.99 a pound). I'll be stopping at Wal-Mart before heading home, as I have all the other ingredients ready to go! Looks like I'll be eating soup for the next week!

Ingredients:

1 stick butter
1 onion, chopped
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
3 soup cans milk
1 pound broccoli, cooked (I used frozen chopped and cooked in the microwave for about 7 minutes.)
1 pound box Mexican Velveeta (or regular Velveeta plus 1 tsp. chili powder) (I used the 2% and 1 tsp. Tastefully Simple Fiesta Party Dip mix)
2 pounds crawfish (I used frozen from Wal-Mart...a total of 24 oz., which is plenty.)

Directions:

Saute butter and onion. Add soups, milk, broccoli, Velveeta and crawfish. Cook until heated through.

Grape Salad

2008-11-09T20:04:00.002-06:00

Ingredients:

4 pounds seedless grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons (plus) brown sugar

Directions:

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans. Refrigerate until serving.

Glazed Cherry Cookie Strips

2008-11-09T19:55:00.002-06:00

Ingredients:

Cookies:

1/4 c. packed brown sugar
2 T. shortening
2 T. butter
1/2 tsp. vanilla
1 egg yolk
1 1/2 c. Original Bisquick mix
1/3 c. cherry preserves (or substitute your favorite preserves)

Glaze:

1/2 c. powdered sugar
1 to 2 tsp. milk

Directions:

Heat oven to 350 degrees. In medium bowl, stir together brown sugar, shortening butter, vanilla and egg yolk. Stir in Bisquick until well blended.

Divide dough into 4 equal parts. On ungreased cookie sheet, shape each part into 8x1-inch strip crosswise. Using handle of a wooden spoon, make a slight indentation lengthwise in each strip. Fill each strip with about 1 1/2 T. preserves.

Bake 12 to 14 minutes or until edges are light brown. Cool slightly on cookie sheet.

Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cookies. Cut diagonally into 1-inch strips.

Makes 32 cookies.

Vinegar Candy

2008-11-09T19:31:00.003-06:00

At our family Thanksgiving, my mom and her siblings talked about the vinegar candy their dad would make. I thought I'd put it here.

Ingredients:

3 parts sugar
2 parts vinegar
1 part water

Directions:

Cook until it reaches the hard crack stage (when the mixture is tried in cold water, it becomes brittle). Pour into a well buttered pan and allow to cool (if it's winter, place it in the snow!). When it's cold, break into pieces.

*I'm not sure if this is how it's made (the directions) for sure, but it's what I seemed to remember. If I'm wrong, please let me know!

Potato Casserole (like Garden Cafe)

2008-10-31T09:30:00.001-05:00

Ingredients:

2 or 2.5 pounds potatoes
1 pound of cooked, diced chicken
1 small, diced tomato
1/2 pound sliced mushrooms
somewhere up to 1 pound of mozzarella cheese
Ranch dressing to taste

* You can add other spices or other ingredients to your liking

Directions:

Brown potatoes in a skillet. If you have sprinkly spices, add them here.

Grease a skillet with Pam. Layer in browned potatoes with the ingredients as above. Put some ranch dressing (or other sauce) on halfway through and then again when you get to the top. Sprinkle the cheese on last. Do not scrimp with the cheese.

Bake in 350 degree oven until cheese melts, 20-30 minutes.

Homemade Biscuits

2008-10-26T18:47:00.004-05:00

Ingredients:

2 cups flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening (butter)
1 beaten egg
2/3 cup milk

Directions:

In food processor, combine flour, sugar, baking powder and salt.

Add shortening and cut it into the flour mixture.

Add the egg and stir into the flour mixture. (Everything up to this point I did in the food processor). Turn out onto a floured board and knead 20 strokes. Roll out to 3/4-inch thickness. Cut into rounds.

Bake on an ungreased sheet in a 450 degree oven for 15 minutes.

Tip: For soft biscuits, crowd together on sheet, for crisp biscuits, leave space between them!

Creamed Chicken

2008-10-26T18:41:00.003-05:00

I received the following recipe from one of the Saturday morning cooking demos at Cooks Emporium. This was made by Margaret Welder.

Ingredients:

3 chicken breast halves, cooked and shredded
1/2 cup butter
8 ounces fresh mushrooms, sliced
1/2 cup diced onion
1/2 cup flour
1 1/2 cups whole milk
1/2 cup half & half
1 teaspoon chicken base or bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg

Directions:

(For me, I cooked the chicken breasts, removed them from the pan, then used the pan, scraping up the cooked-on bits, as I followed Margaret's recipe.)

Melt butter. Saute mushrooms and onion until tender. Stir in flour.

Add the milk and half & half, whisking while adding. Bring to a boil. Boil for 2 minutes.

Stir in the shredded chicken, chicken base, salt, pepper and nutmeg. If too thick, add more milk or half & half until desired consistency.

Keep warm to serve over biscuits.

Serves 6.

Sweet Corn Tamale Cakes (like the Cheesecake Factory)

2008-10-24T21:56:00.000-05:00

SERVES 4

Ingredients:

Salsa Verde

2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper

Tomato Salsa

1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper

Southwestern Sauce

1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder

Cakes

1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour

Garnish

1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped

Directions:

Prepare salsa verde by combining all prepared ingredients. Chill.

Prepare tomato salsa by combining all prepared ingredients. Chill.

Prepare southwestern sauce by combining all ingredients. Chill.

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.

Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.

Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

Assembly:

Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

Oreo Truffles

2008-10-24T19:58:00.003-05:00

Ingredients:

1 pkg (20 oz.) Oreos
2 pkgs. (ea. 8 oz.) cream cheese
1 pkg. (1.5 lb.) chocolate flavored almond bark

Directions:

Using food processor or blender, crush Oreos. Beat cream cheese in mixer and add crushed Oreos. Beat until desired consistency. Freeze for a couple of hours and then roll into small balls. Melt chocolate bark in microwave and drop balls into melted chocolate. Place balls on waxed paper for chocolate coating to set. Drizzle with vanilla flavored almond bark if desired. Enjoy!!

Potato Casserole

2008-10-24T19:56:00.000-05:00

Ingredients:

2 lbs. frozen hashbrowns (I use the largest pkg. of Potatoes O'Brien)
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion (if using the Potatoes O'Brien, I omit this)
1 can cream of chicken soup
1 pint dairy sour cream (I used low-fat, but could also try using nonfat plain yogurt - Roxanne's suggestion)
2 c. grated cheddar cheese
2 c. crushed cornflakes

Directions:

Defrost hash browns and mix with butter and seasonings. Add onions, soup, cheese, and sour cream. Blend and place in greased 3-qt. casserole. Cover with crushed cornflakes mixed with some melted butter (maybe 1 T. just to make it moist so it gets crusty while it bakes). Bake at 350 degrees for 1 hour.

Sour Cream Sugar Cookies

2008-10-24T19:54:00.002-05:00

Ingredients:

2 cups sugar
1 cup margarine
2 eggs
1 cup sour cream (I use 1 cup fat free plain or vanilla yogurt in place of the sour cream)
5 cups flour
2 tsp. baking soda
4 tsp. baking powder
1/4 tsp. salt

Directions:

Mix it up and chill (the gal who gave me the recipe chills for 3 days! - I just chilled overnight). Roll out the batter, a bit thicker than you normally would for sugar cookies and cut out. I make sure to have extra flour on hand so it doesn't stick to everything. Bake at 350 for about 8 minutes for small cookies. I remove them before they brown too much, otherwise the outside tends to get crunchy.

You can frost how you like. I used powdered sugar, milk and almond flavoring to make a glaze for the cookies.

Hungarian Goulash with Homemade Noodles

2008-10-24T14:07:00.004-05:00

Mom used to make this when we were growing up. Last night my sister & I were talking about how it was only in Mom's Better Homes & Gardens cookbook (the new editions don't have the recipe). It got me to thinking about Grandma's cookbook that I got when she passed away. It's in there! So, to help Roxanne out, here it is!

Hungarian Goulash

Ingredients:

2 1/2 pounds beef round steak, cut into 1/2-inch cubes
1 c. chopped onion
1 clove garlic, minced
1/4 c. all-purpose flour
1 1/2 T. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
2 bay leaves
1 No. 2 1/2 can (3 1/2 cups) tomatoes
1 c. dairy sour cream

Directions:

Brown meat, half at a time, in 1/4 cup hot fat. Reduce heat; add onion and garlic; cook till onion is tender but not brown. Blend in flour and seasonings. Add tomatoes.

Cover; simmer, stirring occasionally, till meat is tender, about 1 hour. Stir often toward end of cooking. Stir in sour cream. Serve at once over hot noodles (store-bought or homemade). Serves 8.

Homemade Noodles

Combine 1 beaten egg, 1/2 teaspoon salt, and 2 tablespoons milk; add 1 cup sifted all-purpose flour or enough to make stiff dough. Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry 2 hours.

Drop into boiling soup or boiling, salted water and cook uncovered about 10 minutes.

Makes 3 cups cooked noodles.

Old Fashioned Sugar Cookies and Sugar Cookie Icing

2008-10-24T13:52:00.004-05:00

Here's the recipe you wanted me to add, Roxanne!

Old Fashioned Sugar Cookies

Ingredients:

3 c. sifted all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 c. sugar
1 c. butter, softened
1 egg, lightly beaten
1 T. cream
1 tsp. vanilla extract

Directions:

Preheat oven to 375 degrees F.

Sift together flour, baking powder, and salt. Set aside.

In the bowl of your mixer, add butter and sugar. Beat well.

Add the egg, vanilla and cream. Blend well.

Turn the mixter to low speed, then slowly add the flour mixture. Mix until the dough is well formed, without sticking t the sides of the bowl.

Divide the dough in half, then wrap each half in wax paper. Refrigerate for at least two hours.

Sprinkle your rolling-out surface and your rolling pin with powdered sugar. Remove the dough from the refrigerator, and roll out to 1/4 inch thickness. Cut into shapes.

Place an inch apart on a greased baking sheet and sprinkle with granulated sugar, if desired.

Bake for 7-9 minutes, or until lightly brown. Cool on baking sheet for 2 minutes, then transfer to wire racks.

Sugar Cookie Icing Recipe

Ingredients:

2 tsp. milk (use 3 instead of just 2)
1 c. confectioners' sugar
2 tsp. light corn syrup (use 3-4 tsp. - the more you use, the runnier the icing)
1/2 tsp. vanilla extract (use almond instead of vanilla)
Assorted food coloring colors

Directions:

In a small bowl, stir together the milk and confectioners sugar until smooth. *It will be one big semi-smooth blob.*

Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additonal corn syrup to thin slightly.

Divide the icing into separate bowls, and add food colorings to each to reach the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.

Sure Fire Tips for the Perfect Sugar Cookies

If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you're rolling on.
The thinner your roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough to 1/4 inch thickness, which makes them soft with just the right amount of crispness around the outside of the cookie.
Soften the butter at room temperature for about an hour or two before mixing. Butter tha tisn't softened won't mix properly and your cookies will be flat. Do not microwave butter to soften, as it will soften unevenly.
The eggs should also be at room temperature. Cold eggs can cause the batter to curdle.
Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.
If you are making more than one batch, do not put the dough onto hot cookie sheets. It will spread as you're placing the dough on the sheet, and baking will be uneven.
The brand of flour makes a difference. Gold Medal or Pillsbury flours are lower-protein. King Arthur flour is higher protein which produces slightly drier, cakier cookies.
If you want extra dough, this sugar cookie recipe freezes well. You can freeze the dough for about four weeks as long as it is tightly wrapped.

Chicken Pietro (like Biaggi's)

2008-10-23T08:35:00.006-05:00

Ingredients:

1/4 cup plus 2 tablespoons balsamic vinegar, divided

1/2 cup plus 2 tablespoons extra virgin olive oil, divided

1/4 cup Dijon mustard

2 tablespoons brown mustard

2 tablespoons honey

2 teaspoons rosemary

2 tablespoons water

1 teaspoon salt

1 pound boneless skinless chicken breast

1 portabella mushroom, sliced

Directions:

In a small bowl, combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, Dijon mustard, brown mustard, honey, rosemary, water and salt. Whisk together until smooth.

Place chicken pieces in a large zipper-top plastic bag or bowl with a tight-fitting lid. Pour half of the sauce over the chicken, making sure all pieces are evenly covered. Refrigerate, covered, for 2 to 24 hours.

Reserve the remaining half of the sauce separately.

In a bowl, whisk together 2 tablespoons balsamic vinegar and 2 tablespoons oil. Add portabella slices and toss to combine. Set aside mixture for at least 15 minutes so mushrooms can marinate.

Prepare a gas or charcoal grill for direct heat grilling. While grill is heating, bring reserved half of the sauce to a boil, then reduce heat. Keep warm.

Sauté mushroom slices with their marinade in a small sauté pan over medium-high heat until soft, about 3 minutes. Keep warm.

Remove the chicken from the marinade. Spray chicken pieces with nonstick cooking spray, making sure to cover them on all sides. Using tongs, wipe the grill grate with a paper towel saturated with vegetable oil. (It is important to oil both the chicken and the grill because the honey makes the marinade especially prone to sticking.)

Grill the chicken just until cooked through, 3 to 4 minutes per side. Serve hot, topped with warmed sauce and sautéed mushrooms.

Makes 2 servings.

Per serving: calories, 1,068; fats, 77 grams (65% of calories); cholesterol, 132 milligrams; carbohydrate, 36 grams; sugar, 30 grams; fiber, 2 grams; protein, 57 grams; sodium, 1,698 milligrams

Pumpkin Scones

2008-10-21T18:04:00.011-05:00

Last night while surfing the internet, I found http://lafujimama.blogspot.com/ through the foodbuzz (http://www.foodbuzz.com/) website. I saw the recipe for Pumpkin Scones and set out to make them. I got out the butter, and went to grab my can of pumpkin, which I was sure I had. Well, I was wrong. No pumpkin! I was so disappointed. So today after work I stopped by Wally World and picked up some pumpkin (and some candy melts for cake pops I plan on making to take to work for my birthday on Thursday).

I came home, got the sheets into the wash (Bea was naughty last night, so I had to wash them! Grrr....). As the clothes were going, I started in on the scones. (See recipe at the end.)

Here is the dough...

And the dough shaped into a round...

And cut into trangles...next time I'm going to make the dough round thinner and shape it into a rectangle and cut them into smaller triangles...

The baked scones...

An individual scone sitting on top of the others...

They are very tasty scones! I highly recommend them!

Pumpkin Scones

Ingredients:

1 T. butter

1/2 c. sugar

1/4 tsp. salt

1 egg

1 c. pumpkin puree (cold)

2 c. self-rising flour (if you don't have, you can make your own by sifting together 2 cups flour, 1 tsp. baking soda, 1 tsp. baking powder, and 1/2 tsp. salt)

Directions:

1. Preheat oven to 440 degrees. (Or 450 if you don't have an oven with a digital display.)

2. Beat together butter, sugar, and salt (by hand or with an electric mixer.)

3. Add egg and then pumpkin. Stir in the flour. (Depending on how sticky the dough is, you may need to add more flour.)

4. Place a piece of waxed paper on a cutting board. Sprinkle the waxed paper with flour. Turn your dough out onto the waxed paper. Put more flour on top of dough, then put another piece of waxed paper on top. Roll out with a rolling pin. Either roll into a round shape and cut into 12 wedges, or roll out into a rectangular shape and use a biscuit cutter to make round scones. Put cut dough onto a Silpat-lined baking sheet. ***NOTE: Do not cut on your Silpat...you will ruin it!

5. Place on top shelf of oven for 15-20 minutes.

Stuffed Chicken Breast with Cooked Carrots

2008-10-20T18:42:00.002-05:00

Tonight I made a yummy meal...and it actually turned out! I took a chicken breast, pounded it flat, added some Herbes de Provence, deli-sliced ham, Brie cheese, mushrooms and onions. I rolled it and browned it in some oil (next time I'll put toothpicks in from the beginning!). After I flipped it over, I put it in the oven to finish cooking.

While it was in the oven, I cooked some carrots. When they were done and were draining, I added some brown sugar, honey, cinnamon and vanilla to the pan. When it was melted, I added the carrots back and coated them.

Now to remember to start taking pictures before I eat! Grrr...

Pumpkin Bars with Cream Cheese Frosting

2008-10-14T09:47:00.002-05:00

Ingredents:

1 can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 c. sugar
4 eggs
1 c. oil

Directions:

Beat eggs; add sugar. Add rest of ingredients. Bake at 350 degrees for 25 minutes.

Cream Cheese Frosting

Ingredients:

3 oz. cream cheese
3/4 stick margarine (or butter)
1 tsp. milk
1 tsp. vanilla
1 3/4 c. powdered sugar

Directions:

Mix cream cheese and margarine. Add milk, vanilla and powdered sugar. Frosts a huge pan of pumpkin bars.

*Debi's Recipe

Jim's Pizza Dough (Sweet Dough)

2008-10-13T20:23:00.002-05:00

Ingredients:

1 pkg. yeast
1 tsp. sugar
1 cup warm water (100-110 degrees)
1/2 tsp. salt
3 cups flour

Directions:

Mix yeast, sugar and water together. Allow to sit for 10 minutes to bloom. Add salt and flour and mix. Let rest 20 minutes. Roll out or pat down in pizza pan.

Chocolate Chex Caramel Crunch

2008-10-13T10:29:00.005-05:00

Ingredients:

1 box Chocolate Chex cereal
3/4 cup packed brown sugar
6 T. butter
3 T. light corn syrup
1/4 tsp. baking soda
1/4 cup vanilla or white chips

Directions:

In a large microwave-safe bowl, pour cereal (original recipe called for 8 cups, but I used entire box); set aside. Line a baking sheet with waxed paper (I used my Silpat).

In a 2-cup microwave-safe measuring cup, microwave brown sugar, butter and corn syrup on high 1-2 minutes until smooth, stirring after 1 minute. Stir in baking soda until dissolved. Pour over cereal, stirring until as evenly coated as possible. Microwave on high 3 minutes, stirring every minute. Spread on baking sheet. Cool 10 minutes (or longer). Break into bite-sized pieces.

In small Ziploc bag, melt vanilla chips in microwave; knead until smooth. Drizzle over snack. Let cool until set. Store in an airtight container.

Yield: 16 (1/2 cup) servings

* From the Fall 2008 Taste of Home Cooking School

Soda Cake

2008-10-13T10:25:00.004-05:00

Ingredients:

12 oz. can of your favorite soda
10-12 oz. bag baking chips (chocolate, white, cherry...whatever flavor you want)*
1 cake mix*

*Suggested flavors: chocolate and peanut butter chips with chocolate cake mix and a cola; white chips with strawberry cake and 7-Up; cherry chips with white cake and 7-Up

Directions:

Pour bag of baking chips into 6 1/4 cup Heat 'N Serve (Tupperware) container. Mix together can of soda and cake mix. Stir until thoroughly mixed. Pour over baking chips. Put the seal on and bake in microwave on high for 8 minutes. Remove from microwave, remove seal adn allow to cool for about 10 minutes. Place serving plate on top of Heat 'N Serve and flip to turn out cake.

Puppy Chow

2008-10-09T15:13:00.003-05:00

Ingredients:

6 oz. Chocolate chips
½ c. Peanut butter
1 stick Butter
8 c. Rice chex
1 c. Powdered sugar

Directions:

Melt chocolate chips, peanut butter and butter together. Pour over rice chex. Shake in paper sack with 1 c. powdered sugar.

Pumpkin Bread

2008-10-09T15:13:00.001-05:00

Ingredients:

3 c. Sugar
4 Eggs
1 tsp. Cinnamon
1 ½ tsp. Salt
1 tsp. Nutmeg
2/3 c. Water
2 c. Pumpkin (16 oz. can)
2 tsp. Baking soda
3 1/3 c. Flour
1 c. Oil
½ c. Chopped nuts or dates (optional)

Directions:

Combine all ingredients (except nuts or dates) and mix with electric mixer until blended. Fold in nuts or dates. Bake at 350º for 1 hour. Makes 4 (1 lb.) loaves.

Poppy-Lemon Loaf

2008-10-09T15:12:00.001-05:00

Ingredients:

1 Lemon cake mix
½ c. Oil
4 Eggs
1 c. Warm water
1 box Instant coconut cream pudding
¼ c. Poppy seeds

Directions:

Mix together. Place in 2 loaf pans. Bake 350º for 45 minutes.

Poke & Pour Cake

2008-10-09T15:11:00.001-05:00

Ingredients:

1 pkg.Pillsbury white cake mix (18 ½ oz.)
2 Egg whites
1 ½ c. Water
1 pkg. Jello gelatin (3 oz.)
1 c. Boiling water
1 c. Cold water

Directions:

Prepare cake mix following package directions with egg whites & 1½ c. water. Pour into greased and floured 9 x 13 pan. Bake according to directions. Cool 15 minutes. Prepare gelatin. With fork poke holes into cake at ½ inch intervals. Pour gelatin over cake, top with whipped cream and chill. Refrigerate 3 to 4 hours before serving.

Monster Cookies

2008-10-09T15:10:00.002-05:00

Ingredients:

1 dozen Eggs
1 lb. Butter
2 lb. Brown sugar
4 c. Sugar
3 lb. Creamy peanut butter
1 tsp. Vanilla
1 tsp. Salt
18 c. Rolled oats
1 lb. Plain M&M’s
8 tsp. Baking soda
1 lb. Chocolate chips

Directions:

In a large pan, cream together the eggs, butter, sugars, peanut butter, vanilla and salt. Add oats, M&M’s, baking soda, and chocolate chips. Use a small ice cream scoop to place the batter on the cookie sheet. Bake at 350º for 10-12 minutes. Do not overbake. Take out of oven when the edges are just starting to brown.

Makes 20 dozen.

Mints

2008-10-09T15:09:00.001-05:00

Ingredients:

1 lb. Powdered sugar
1/3 c. Crisco
1/3 c. Karo White Syrup
1 capful Flavoring
3 drops Food coloring

Directions:

Blend together and put in molds.

Microwave Caramel Corn

2008-10-09T15:08:00.001-05:00

Ingredients:

2 sticks Butter
1 c. Brown sugar
½ c. Karo syrup
1 tsp. Salt
2 tsp. Vanilla
½ tsp. Baking soda

Directions:

Pop 2 poppers of popcorn. Put in a double lined grocery bag. Set aside.

In a microwave-safe bowl, combine butter, brown sugar, Karo syrup and salt. Microwave 2 minutes, stir, microwave 2 minutes more. Add vanilla and stir. Add baking soda and stir. Pour over popcorn. Shake. Tighten bag and microwave 1 ½ minutes. Take out of microwave, shake, roll up, and microwave 1 ½ minutes longer. Take out of microwave and shake until pieces are broken up.

Hot Buttered Rum

2008-10-09T15:07:00.000-05:00

Ingredients:

1 qt. Water
4 Bigelow “Constant Comment” teabags
2 c. Apple cider or juice
2 T. Brown sugar, firmly packed
¼ - ½ c. Rum
Dash Nutmeg
Butter

Directions:

In saucepan, bring water to boil. Add tea and cover. Steep 7 minutes. Remove teabags and stir in apple juice, brown sugar and rum. Heat to steaming. Add dash of nutmeg. Ladle into mugs. Drop ½ tsp. butter into each serving. Garnish with cinnamon stick.

Hashbrown Casserole

2008-10-09T15:06:00.001-05:00

Ingredients:

2 lbs. Frozen hashbrowns, thawed
1 can Cream of chicken soup
1 c. Sour cream
1 ½ c. Shredded Cheddar cheese
½ c. Chopped onions
Salt & Pepper to taste

Topping:

2 c. Cornflakes
¼ c. Butter, melted

Directions:

Combine all but topping ingredients. Put into a greased casserole dish (9x13 pan). Crush cornflakes and mix with melted butter. Put this on top. Bake at 350º for 1 hour.

Zucchini Cake with Cream Cheese Frosting

2008-10-09T09:17:00.001-05:00

Ingredients:

3 c. Sugar
3 c. Flour
1 tsp. Baking soda
½ tsp. Salt
2 tsp. Baking powder
½ tsp. Cinnamon
4 Eggs
1 ½ c. Oil
3 c. Grated zucchini
Nuts (optional)

Directions:

Sift dry ingredients. Add eggs, oil and grated zucchini. Bake in 9 x 13 pan at 350º for 1¼ - 1½ hours. Top with cream cheese frosting.

Cream Cheese Frosting:

Ingredients:

4 oz. Cream cheese (very soft)
¾ stick Butter
1 tsp. Milk
1 tsp. Vanilla
1 ¾ c. Powdered sugar

Directions:

Cream together and frost Zucchini Cake.

Layered Lettuce Salad

2008-10-09T09:16:00.000-05:00

Ingredients:

1 head Lettuce
1 c. Celery, diced
4 Hard boiled eggs, sliced
1 pkg. Frozen peas (11 oz.) (uncooked)
½ c. Diced green peppers
1 med. Sweet onion, diced
8 slices Bacon, fried and crumbled
2 c. Mayo or salad dressing
2 T. Sugar
4 oz. Grated cheddar cheese

Directions:

Tear the cleaned lettuce into bite size pieces and place into 9 x 13 pan. Layer rest of ingredients in order given. Add sugar to mayo and spread over top as you would frosting. Top with grated cheese. Cover and refrigerate 8-12 hours or overnight. At serving time, garnish with additional bacon and parsley.

Hot German Potato Salad

2008-10-09T09:15:00.002-05:00

Ingredients:

1 lb. Bacon
24 oz. Potatoes O’Brien, thawed if using frozen
1 Onion, chopped or thinly sliced
1 c. Vinegar
1 c. sugar

Directions:

Fry bacon. Add onions. Remove and drain after brown. Add vinegar and sugar to grease. Cook until clear (sugar has dissolved). Remove 1 cup. Put potatoes and bacon in sauce. Stir and let cook. Add more liquid if dry. Can add more green or red peppers if desired.

Grasshoppers by the Gallon

2008-10-09T09:14:00.002-05:00

Ingredients:

1 gallon Vanilla ice cream
8 oz. Whipped topping
1 c. Crème de menthe
1 c. Crème de cacao

Directions:

Soften the ice cream in a large bowl. Add the whipped topping, crème de menthe and crème de cacao and mix well. Spoon in to a freezer container and store in the freezer. Serve in goblets.

You may add green food coloring to ice cream mixture to give dish desired shade of green.

Yield: 16 servings

Graham Cracker Candy

2008-10-09T09:14:00.001-05:00

Ingredients:

Graham Crackers
1 c. Brown sugar
1 c. Butter
12 oz. Chocolate chips
1 c. Nuts (optional)

Directions:

Cover a jellyroll pan with aluminum foil and grease the foil. Arrange graham crackers over the bottom of the pan. Boil the brown sugar and butter. Pour over crackers. Bake for 5 minutes at 400º. Remove from oven and sprinkle on the chocolate chips and nuts. Let cool. Refrigerate. Break into pieces.

Corn Casserole

2008-10-09T09:10:00.000-05:00

Ingredients:

1 can Creamed corn
1 can Whole corn (undrained)
8 oz. Velveeta, cubed
1 stick Butter, cut into chunks
1 c. Dry macaroni

Directions:

Combine and pour into buttered casserole dish. Bake at 350º for at least 1 hour. Stir at least once during cooking time.

Breakfast Casserole

2008-10-09T09:08:00.001-05:00

Ingredients:

6 slices Bread, buttered and cubed
2 c. Chopped ham (or cooked sausage)
1/2 lb. Cheddar cheese, shredded
6 Eggs
2 c. Milk
½ tsp. Dry mustard
Salt

Directions:

Beat together eggs, milk, mustard, and salt. In a 9 x 13 pan, layer bread, ham, cheese, and pour egg mixture over that. Let set in refrigerator overnight.

Bake in 350º oven for 1 hour.

Angelfood Strawberry Dessert

2008-10-09T09:03:00.000-05:00

Ingredients:

Angel food cake
2 pkg. Strawberry jello
1 pkg. Frozen strawberries
3 c. Hot water
8 oz. Cool Whip

Directions:

Break up angel food cake into a 9 x 13 pan, making a layer approx. ¾ inch deep. Mix jello, strawberries, and hot water. Let cool until partially set. Fold Cool Whip into jello and pour over cake. Chill.

4 Layer Dessert (Ick)

2008-10-09T09:01:00.001-05:00

My sister and I renamed this to "Ick" when we were little because we didn't like the way it looked. It's very tasty, though!

Ingredients/Directions:

1st Layer

½ stick Butter
1 c. Flour
½ c. Crushed pecans

Mix like pie crust and pat into 9x13 pan. Bake 12-15 minutes at 350º. Cool.

2nd Layer

8 oz. Cream cheese
1 c. Powdered sugar (do not sift)
1 c. Cool Whip

3rd Layer

2 pkg. Instant pudding mix mixed with 3 c. Milk

4th Layer

Top with Cool Whip

Cheese Crisps

2008-10-09T08:45:00.003-05:00

I got this recipe off another blog (Thanks, Blake Bakes!), and decided to give them a try. Jill, you'll LOVE THEM!!!!

Shredded Cheese, any flavor (All I had was cheddar, so that's what I used)

Place a piece of parchment paper on a microwavable plate (I used a paper plate). Spread a small amout of cheese on the parchment paper and spread it around into a circle. Microwave on HIGH for about 30 seconds (basically until when it's melted, the grease doesn't look greasy, if that makes sense). Lift off and place on paper towel to cool (let it absorb whatever grease is left). Continue making how many more crisps you want, using the same piece of parchment paper.

ENJOY!

Snicker Salad

2008-10-08T10:26:00.000-05:00

Ingredients:

2 Snickers bars
2-4 Apples
1-2 cartons whipped cream

Directions:

Cut up Snickers and apples. Mix with whipped cream and refrigerate.

(Can use any amounts to your liking.)

Banana Bread

2008-10-08T10:25:00.000-05:00

Ingredients:

½ cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
dash of salt
1 cup ripe bananas, mashed

Directions:

Cream butter, sugar, eggs, & vanilla. Combine flour, soda, & salt. Add flour mixture & bananas alternately to creamed mixture. Pour into bread pan. Bake at 350 degrees for 1 hour.

Notes: May add chocolate chips, cherries, or nuts, if desired.

Dutch Letter Bars

2008-10-08T10:24:00.001-05:00

Ingredients:

2 sticks of butter
2 cups sugar
2 eggs
2 cups flour
1 7-8 oz. can almond paste

Directions:

Mix ingredients together. This takes a little time, the almond paste is thick. Spread into lightly greased 9 x 13 pan. Sprinkle with extra sugar. Bake at 325 degrees for 35 mins.

Frog Eye Salad

2008-10-08T10:22:00.000-05:00

Ingredients:

1 cup acini di pepe pasta
1 20 oz. can crushed pineapple
1 15 oz. can mandarin oranges
1 8 oz. container whipped topping
7 oz. mini marshmallows
1 cup white sugar
2 eggs, beaten
½ tsp. salt
3 Tbs. flour
1 10 oz. jar maraschino cherries, drained (optional)

Directions:

Bring large pot of lightly salted water to a boil. Add pasta & cook for 8-10 mins. or until al dente & drain. Drain pineapple & mandarin oranges, reserving liquid. In medium saucepan, combine fruit liquids (about 1 ½ cups), sugar, eggs, salt, & flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta & refrigerate overnight. The next day, add pineapple, oranges, whipped topping, & marshmallows. Mix & top with cherries. Keep chilled until served.

Rhubarb Crunch

2008-10-08T10:20:00.000-05:00

Ingredients:

Bottom & Top
2 cups brown sugar
2 cups flour
1 cup melted butter or margarine
1 ½ cups oatmeal

Inside
8 cups rhubarb
2 cups water
2 cups sugar
4 Tbs. corn starch

Directions:

Mix together ingredients to make top & bottom. Use 2 cups for top. Press the rest in bottom of pan.

For inside, mix last 3 ingredients until thick & glossy. Mix rhubarb in. Pour on crust & sprinkle with topping. Bake at 350 degrees for 1 hour.

Grape Salad

2008-10-08T10:18:00.000-05:00

Ingredients:

4 lbs. seedless green grapes (or a combo of red & green)
1 (8 oz.) pkg. cream cheese
1 (8 oz.) container sour cream (or yogurt)
½ cup sugar
1 tsp. vanilla extract
4 oz. chopped pecans
2 Tbs. brown sugar (or more)

Directions:

Wash & dry grapes. In a large bowl, mix together cream cheese, sour cream, sugar, & vanilla. Add grapes & stir until evenly incorporated. Sprinkle with brown sugar & pecans. Refrigerate until serving.

Special K Cookies

2008-10-08T10:17:00.000-05:00

Ingredients:

½ cup sugar
½ cup white Karo syrup
½ cup peanut butter
1 tsp. vanilla
2 ½ cups Special K cereal

Directions:

Spray pan with Pam. Mix first 4 ingredients in pan. Bring to boil. Shut off heat. Add cereal. Stir. Make little piles on waxed paper (or parchment paper). Allow to cool. When cool enough to touch, bunch each pile into a ball.

Salted Nut Roll Bars

2008-10-08T10:15:00.001-05:00

Ingredients:

1st layer
1 yellow cake mix
2/3 cup margarine, melted
1 egg

2nd layer
16 oz. mini marshmallows

Topping
2/3 cup white Karo syrup
12 cups peanut butter chips
½ cup margarine
2 tsp. vanilla
2 cups salted peanuts

Directions:

Combine first layer ingredients and pat with fingers onto an 11 x 17 cookie sheet with sides. Bake at 325 for 10 - 15 mins. Take out of oven & spread mini marshmallows over top. Return to oven for 5 – 9 mins. Cool.

Combine first 4 topping ingredients. Put in microwave until melted. Stir frequently. Pour over top & then add peanuts. Cool. Cut into bars.

Apple Dip

2008-10-08T10:14:00.001-05:00

Ingredients:

8 oz. softened cream cheese
¾ cup brown sugar
½ cup sugar
1 tsp. vanilla
Apples (and/or other fruit...bananas, pears, strawberries, etc.)

Directions:

Mix all ingredients except apples together. Slice apples & dip.

Creamy Fettuccini

2008-10-08T10:12:00.001-05:00

Ingredients:

8 oz. cream cheese
3/4 c. grated Parmesan Cheese
1/2 c. butter
1/2 c. milk
8 oz. fettucini

Directions:

In large saucepan combine 1st 4 ingredients. Stir over low heat until smooth.
Cook fettucini per box directions. Add fettucini, toss lightly.

Optional additions: cooked chicken, broccoli.

Pumpkin Dip

2008-10-08T10:09:00.001-05:00

Ingredients:

2 cups powdered sugar
16 oz. cream cheese
16 oz. canned pumpkin
1 tsp. pumpkin pie spice (or use 1/2 tsp. each nutmeg and cinnamon)

Directions:

Mix together all dry spices with sugar. Whip all the ingredients together; refrigerate until firm. Serve with ginger snaps for dipping.

Scrambled Egg Muffins

2008-10-08T10:08:00.001-05:00

Ingredients:

1/2 lb. pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup shredded cheddar cheese

Directions:

Brown sausage, drain. In a bowl, beat eggs. Add onion, green pepper and seasonings. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees 20-25 minutes or until a knife inserted near the center comes out clean. Makes 1 dozen.

Veggie Dip

2008-10-08T10:04:00.000-05:00

Ingredients:

1 container low-fat cottage cheese
1 container low-fat plain yogurt
1/4 - 1/2 cup low-fat mayo
1/2 - 1 pkg. dry Ranch dressing mix

Directions:

Put all together in a blender - mix thoroughly.

NOTES:
1. If you use small containers for the first 2 ingredients, use the smaller amounts of the other 2 ingredients. If you use large containers, use the larger amounts of the last 2 ingredients.
2. If you put it in the blender, it will be very smooth. If you like it chunky, use your mixer. Enjoy!

Pasta Salad with "Crunchies"

2008-10-08T09:54:00.001-05:00

Ingredients:

16 oz. pasta, cooked, drained & rinsed
About 3 cups chopped, assorted veggies (bell peppers, onion, carrots, cauliflower, broccoli, etc.)

For the sauce:

1 can (14 oz.) non-fat sweetened condensed milk
2 c. fat-free mayo
1/2 c. Splenda (or sugar)
1/4 c. vinegar

Mix sauce ingredients together and add to pasta & veggies. Mix well. Refrigerate.

For the Crunchies on top:

*Can double the recipe and freeze extras for later*

1 pkg. crushed Ramen noodles (throw out the seasoning packet)
1/2 c. sunflower seeds
1/2 c. slivered almonds
1/4 c. butter (don't need to double this if making a double batch)

Preheat oven to 300 - 350 degrees. Put butter on a jelly roll pan and put in oven to melt. Once melted, add other ingredients. Bake for 15 minutes, watching and stirrign every 5 minutes or so, until toasted.

Store in a jar in the freezer.

Chicken Enchiladas

2008-10-08T09:38:00.000-05:00

Ingredients:

2 cups cooked chicken
1 pound Velveeta
1 cup sour cream
1 can Rotel tomatoes
8 tortillas

Directions:

Melt Velveeta and add sour cream, chicken, and tomatoes. Put a little oil on each tortilla. Put some chicken mixture into each tortilla and roll up. Place enchiladas in a greased pan. Pour leftover sauce over the top. Bake at 350 degrees until hot and bubbly.

Jalapeno Popper Dip

2008-10-08T09:33:00.000-05:00

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chilies, drained
2 ounces canned jalapeno peppers, well drained and diced small
1 cup freshly grated Parmesan cheese

Directions:

Whisk together cream cheese and mayo in a microwave or oven-safe dish until smooth. Stir in green chiles, jalapeno peppers and Parmesan cheese. Can add a bit extra cheese on the top, especially if baking in the oven to brown up. Microwave on High until hot, stirring after each minute or so, or else bake in a 350 degree oven for 20-30 minutes, or until hot.

Serve with tortilla chips or any other dippers you want!

Snipples

2008-10-08T09:23:00.000-05:00

These are a sweet German pancake my grandma used to make for my mom & her siblings growing up, and was passed down to my mom who made them for my sister & I, and which I make for myself now!

Ingredients:

3 to 4 eggs, beaten
1 cup milk
1 cup flour
1/2 tsp. baking powder
dash salt
sugar

Directions:

Whisk together eggs, milk, flour, baking powder and salt until smooth. In a heated, buttered (or sprayed with Pam) skillet or griddle, pour some batter. Swirl the pan to get the batter into a thin layer. When edges begin to curl, flip. Cook other side slightly. Either while still in pan, or on a cutting board, cut the "pancake" into squares. Put into bowl and add sugar (add a little after each batch or two so the sugar will melt from the heat of the snipples). Enjoy!

A new blog

2008-10-08T09:21:00.001-05:00

I've decided to create a blog of just recipes that I enjoy, so they'll be easy to find, too! I don't have pictures now, but the next time I make them, I'll be sure to take some pictures, too! If you have any questions or comments, please let me know!

Ros