Life Should Be Delicious!

Buttery Lemon Shrimp Bake

2012-01-30T20:14:00.001-08:00

Line baking pan with foil. Cut lemon into slices, put on bottom of pan, drizzle with 1 stick of melted butter. Sprinkle one pack of dried Italian seasoning on raw shrimp and toss. Put the shrimp on the lemon and butter, then put them in the oven and bake at 350 for 10-15 min

Loaded Potato Casserole

2012-01-26T18:07:00.001-08:00

aka Crack Potatoes because they are THAT good! ;)

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

I half this recipe for my little family.

Recipe from {Plain Chicken}

Cherry Cheesecake Cookies

2012-01-24T15:47:00.001-08:00

*Makes about 2 dozen cookies

INGREDIENTS:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

DIRECTIONS:
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Recipe from {Mel’s Kitchen Cafe}

Shrimp Scampi

2012-01-24T14:19:00.001-08:00

1 lb Linguini Pasta

4 TB butter

4 TB Extra Virgin Olive Oil

2 shallots, finely diced (1 1/2 tsp pre diced)

2 cloves garlic, minced (1 tsp jar)

Pinch of red pepper flakes

1 lb shrimp, peeled & deveined (i buy the frozen ready to eat kind)

salt & pepper to taste

1/2 c Chicken Broth

Juice of 1 lemon

Parsely, chopped to taste

Cook paste to al dente. In a large skillet, melt 2 TB butter in 2 TB oil ovre med-high heat. Saute shallots, garlic, adnd red pepper flakes 2-3 minutes. Season shrimp with salt and pepper; add to pan and cook until pink, 2-3 minutes. Remove from pan, set aside, and keep warm. Add broth and lemon juice to skillet and bring to a boil. Add 2 TB butter and 2 TB oil. After butter melts, return shrimp tot he pan; add parsley and stir in pasta. Season with salt and pepper.

***HINTS***

~Be REALLY careful to not to burn the garlic. med-high seems to be too high. I remove the pan from the stove sometimes too.

~Shallots I buy in the jar like the minced garlic. use 1 TB when doubling

~Lemon Juice 3 tsp from bottle. Double use 6

~I DOUBLE THE BUTTER, OIL, BROTH & LEMON JUICE IN A NORMAL RECIPE. so if you are double the whole recipe you then do 4x the original amounts for those.

~Make sure to cut off tails of shrimp :)

Recipe from {Linda Davis}

Chex Lemon Buddies

2012-01-02T12:04:00.000-08:00

9 cups Rice Chex cereal

1 1/4 cup white vanilla baking chips

1/4 cup butter or margarine

4 tsp grated lemon peel

2 Tbsp lemon juice

2 cups powdered sugar

Measure cereal into a large mixing bowl and set aside. In a microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir. Microwave about 30 more seconds or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable food storage plastic bag. Add powdered sugar, seal bag and shake until all the cereal is well-coated.

Recipe from {Smashed Peas & Carrots}

Sonic Cherry Limeade

2012-01-02T10:41:00.000-08:00

1 can frozen limeade concentrate,

1- 2 liter bottle Sprite,

Juice from 1 10 oz jar cherries

Fresh limes for garnish (optional)

Mix all together. Serve over ice.

Recipe from {Chelsea Davis}

Bacon & Swiss Dip

2011-12-28T10:59:00.000-08:00

4 slices bacon or 4 Tbs. real bacon bits

1 (8 ounce) package cream cheese, softened

1/2 cup mayonnaise

8 ounces Swiss cheese, shredded

2 green onions, finely chopped

Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Serve warm with crackers, vegetables, or bread.

Recipe from {SueAnn Dabell}

Chocolate Chip Cheesecake Cookies

2011-12-28T10:51:00.000-08:00

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/8 teaspoon baking soda

10 tablespoons butter (1 stick plus 2 tablespoons)

1 cup sugar

1 egg

3 ounces cream cheese

1 teaspoon vanilla

12 ounces chocolate chips

Preheat oven to 375.
Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.
Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.
Bake 10 to 12 minutes or until golden brown around edges.
Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.
Recipe from {Krystal Keck}

Baked Sweet and Sour Chicken

2011-12-19T20:12:00.000-08:00

This is my new favorite sweet & sour chicken recipe! We have tried a bunch over the years, but this one is the very best! It tases the most like takeout!! YUM!

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup vinegar

1 tbs soy sauce

1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. Serving size 4.

Recipe from {Life as a Lofthouse}

Turkey Sugar Cookies

2011-11-28T21:29:00.001-08:00

I used my favorite sugar cookie recipe HERE.

Decorate with white frosting, I just used a premade jar of frosting, but added approx. 1 tsp. of almond flavoring to it to give it more of a homemade taste. Candycorn, mini chocolate chips and sunflower seeds.

Feta Dip

2011-11-26T21:40:00.001-08:00

I served this as an appetizer at Thanksgiving, everyone loved it! Seriously SO GOOD! And even better SO easy!

Here’s what you need:

olive oil

1 block (1#) of feta cheese

tomatoes (any kind)…I use about 3 Roma’s

1 bunch of green onions

1 baguette

Cavender's Greek Seasoning (I found mine at Walmart in the Spice Isle)

1 large platter

1. Wet the platter generously with olive oil.

2. Dice the green onions and tomatoes.

3. Throw them on the olive oil.

4. Crumble the feta cheese and throw that on the platter.

5. Sprinkle the Greek Seasoning on top. (I use about 3 tsp.) I have seen this brand everywhere…it shouldn’t be hard to find. (If you can't find it, you can sub with oregano and a little pepper and some salt to taste.)
6. Mix it gently all together…
7. Slice the baguette & serve.

Recipe From{Memories On Clover Lane}

Turkey Veggie Platter

2011-11-26T21:35:00.001-08:00

Ingredients:
Romaine or leaf lettuce
1 cucumber, sliced
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
Baby carrots
2 black beans
Toothpicks
1/3 celery stalk
1 bunch broccoli
(any other veggies you would like to add)

Directions:

1) Slice the bell peppers crosswise and then cut each circle in half. Cut one 1/2" piece off of one of the red pepper slices and set aside (this will be used for the face). Set aside the bottom part of the peppers for the turkey's body.

2) For the feathers: Cover a platter with the leaves of lettuce. To make the turkey's feathers, start with forming a circle with the cucumber slices towards the bottom of the platter. Above the cucumbers, form a semi-circle with the red peppers, then the yellow peppers, then the green peppers. Place the baby carrots vertically above the last row of peppers.

3) To make the turkey's body and face: Break two toothpicks in half. Put two of the toothpicks where the eyes will go. Push the black beans onto the toothpick making sure that the toothpick doesn't go all the way through. (I actually used rasins) Cut a triangle out of the leftover bottom from the yellow pepper. Attach with a toothpick below the eyes. Attach the reserved red pepper piece to the left of the yellow pepper "beak".

4) For the Legs: Cut the piece of celery in half lengthwise. On each piece, carefully slice lengthwise from the end of the celery piece to almost the center. Do this twice on each piece. Place the celery in ice water and place in the refrigerator until the ends curl. When curled, nestle the un-curled end under the cucumbers.

Serve with hummus or dip.

Recipe from {eating with food allergies}

Thanksgiving Oreo Turkeys

2011-11-26T21:26:00.001-08:00

Ingredients: Double Stuff Oreos, Milk Chocolate Chips, Mike & Ike, Twizzlers Bits, Mini Chocolate Chips
Step 1: Cut Mike & Ike in half and cut triangles from the Twizzlers Bits
Step 2: Melt milk chocolate chips. I did 30 seconds in the microwave, stir, then 15 more seconds.
Step 3: Coat one flat side and all the way around an Oreo with chocolate.
Step 4: Turn Oreo over and stick Mike & Ike in for feathers. You will need to hold the Oreo with your thumb, hence it’s not coated in chocolate yet.
Step 5: Finish coating Oreo in chocolate. I did it with a knife like I was frosting cookie.
Step 6: Place Oreo on wax paper and add eyes and mouth.
Step 7: Allow to harden on wax paper.

Recipe from {momma go round}

Butterfinger Pie

2011-11-23T20:20:00.001-08:00

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions:

1.Mix first three ingredients together.

2. Put it in pie crust.

3. Chill.

Recipe from {Food.com}

Oven Baked Bacon

2011-11-17T16:44:00.001-08:00

Cover cookie sheet with tinfoil first. We do 375 for about 20 min instead of 400 for ten because the lower and slower the more fat renders out. Then all the bacon is done at the same time, meanwhile you were free to make the rest of breakfast. and if you really want to save time, cook them till there about almost done and then, drain them and pop them in a ziploc bag and store in the freezer. When you want a bite take how ever many pieces out and put them in the microwave for 30 seconds.

Recipe from {Martha Stewart}

Sheila's Meaty Spaghetti Sauce

2011-11-09T20:24:00.001-08:00

1 lrg. onion or minced onions to taste
1 lb. ground beef
1 can tomato paste
2 can's water (boiling)
1 tsp. oregano
1/2 tsp. chili powder
1-2 cans mushrooms

Saute onion into hamburger. Add the rest of the ingredients. Simmer for 45 minutes. Add 2 T. Cornstarch & 1/2 cup water. Let simmer 5-10 min. Serve over spaghetti noodles and top with Parmesan & cheddar cheese.

Recipe from {Sheila Davis}

Cheesy Chicken Penne

2011-11-01T21:24:00.000-07:00

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (8-12oz.) Penne Noodles, cooked

1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lnoodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 25-30 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Recipe adapted from {Real Mom Kitchen}

Gourmet Tapioca Pudding

2011-10-29T19:28:00.000-07:00

1/2 cup small pearl tapioca

1/4 tsp. salt

2 eggs (separate whites from yolks)

3 1/2 cups milk

1/2 cup sugar divided

1 tsp. vanilla

1. Soak tapioca pearls in 1/2 cup milk over night in refrigerator (minimum 6 hours)

2. Combine remaining 3 cups milk, soaked tapioca, 1/4 cup sugar, egg yolks & salt, in 2 quart microwave proof bowl.

3. Cook on HI for 6 minutes covered. Stir well with wire whisk and return to microwave.

4. Cook on HI for 2 1/2- 3 min. covered. Stir well with wire whisk & return to microwave.

5. Cook on MED HI heat for 4 minutes uncovered. Stir well with wire whisk and return to microwave.

6. Cook on MED HI heat for 4 min. uncovered.

7. Mean while beat egg whites until fluffy and add remaining sugar and 1 tsp. vanilla.

8. When done cooking slowly fold in egg white mixture. Cover & let cool.

Serve warm or cold, plain or topped with whipped cream or fruit. Serves 6.

Recipe from {Dad}

S'More Cookie Bars

2011-09-26T15:20:00.000-07:00

Ingredients:

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Recipe from {Jodene Trimble}

Quick Blender Jello

2011-09-19T11:17:00.000-07:00

2/3 c. boiling water

1 (3 oz) package Jell-o

8-10 ice cubes

1 (8 oz) container of Cool-whip

Place the boiling water in the blender and add the package of Jell-o. Place the lid loosely on your blender. Since you are using boiling water, if you put the lid on tight you could end up with an explosion. Blend for 1 to 2 minutes until the jello is dissolved.
Add the ice cubes to the blender ONE at a time. Blend after each addition until the ice is well blended.
Add half of the container and cool whip. Blend until combined. Pour Jell-o into desired dish/dishes. then chill until set. the original recipe said 5 minutes but I would plan on at least 30 minutes.
Top each serving with a dollop of the remaining cool whip. Serves 6.

This is great on it's own, but I like to add in some fresh or frozen fruit after it sets up a bit as well.

Recipe from {Real Mom Kitchen}

Fruit & Coconut Creme

2011-09-13T15:47:00.000-07:00

This isn't really a recipe, but it's to die for!

fresh fruit

with coffee mate coconut creme creamer.

Recipe from {Sheena Daniels}

Chocolate Zucchini Bread

2011-09-13T15:37:00.000-07:00

{makes 2 loaves}
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″.

Recipe from {Our Best Bites}

Roasted Broccoli & Cauliflower

2011-08-24T19:11:00.001-07:00

The lemon dressing is also perfect for asparagus, green beans, tomatoes, zucchini, or summer squash.
1. Toss 1 1/2 lbs. broccoli and cauliflower florets in 2 Tbs extra-virgin olive oil. Roast on a baking tray at 400* for 20 minutes.
2. Whisk together the zest of 1/2 lemon, 1 Tbs lemon juice, 2 Tbs each extra-virgin olive oil, Parmesan, hot water, and chopped toasted pine nuts. Season with freshly ground black pepper.
3. Toss with the roasted florets.
Lemon sauce ingredients:
lemon zest from 1/2 a lemon
1 T. fresh lemon juice
2 T. Olive oil
2 T. parmesan
2 T. hot water
2 T. chopped toasted pine nuts
{Recipe from July/August 2011 Nutrition Action health letter}

Black Bean Salad

2011-08-24T19:02:00.001-07:00

Mix:
1 can black beans, drained
1 can corn, drained
1 red pepper diced ( I’ve used orange and yellow instead as well)
1 green pepper diced
5-8 green onions—chopped
hand full of cilantro (optional)
Add:
1/3 bottle Hendrickson’s Sweet Vinegar and Olive Oil dressing
Serve with Salsa Chips
{Recipe from Whitney Harrington}

Ham & Cheese Spiral Sandwich

2011-08-08T13:25:00.000-07:00

Start with a roll of 4 regular Pillsbury crescent rolls. Unroll them and divide the rolls in half leaving two triangles connected. You should have two rectangles. Lightly flour them and use a rolling pin to flatten the rectangles out some. Then place them on a greased cookie sheet. Top each with your chosen ingredients.( we chose deli ham & mozarella & cheddar cheese) Once filled roll the reactangles. Then bake these beauties according to the directions (usually a little more than ten minutes at 375 degrees). Remove from the oven while golden brown and serve while hot.
Recipe from {Cooking 4 Carnivores}

Raspberry-Nutella Delight

2011-08-04T16:43:00.001-07:00

Package Ritz crackers

Jar of Nutella

Fresh Raspberries

Spread Nutella on Ritz crackers and top with raspberries. Super simple and super yummy dessert or snack! (Also amazing with just Nutella on Ritz crackers.)

Baked Mozarella Sticks

2011-07-29T18:56:00.000-07:00

Ingredients

12 pieces string cheese
12 egg roll wrappers
Marinara or spaghetti sauce

Directions

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
Bake @ 375 for approx. 30 min, turning half way through on each side or until golden brown. Serve with marinara sauce.

Recipe adapted from {Taste of Home}

Baked Zucchini with Mozzarella

2011-07-29T18:38:00.000-07:00

These were fantastic! My kids even loved them-you can't beat that! I let them dip it in some marinara sauce.

2 medium sized (or about 5 small) zucchini

Johnny's Seasoning Salt

2 C shredded mozzarella cheese

1. Slice your zucchini up into 1/2 inch rings.
2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning.
3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn. It may take a minute longer, but no burnt food)

Recipe from {Real Mom Kitchen}

Berries & Cream Wonton Cups

2011-07-29T18:21:00.000-07:00

24 wonton wrappers
1 tablespoon butter, melted
2 tablespoons sugar
1-1/2 cups fresh raspberries, divided
1 cup whipped topping
3/4 cup (6 ounces) raspberry yogurt

Brush wonton wrappers with butter and sprinkle with sugar. Press sugar side up into ungreased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Cool completely.
Place 1/2 cup raspberries in a small bowl; mash slightly. Stir in whipped topping and yogurt. Spoon into wonton cups. Top with remaining raspberries.

Recipe from {Nichelle Killian}

Root Beer Float on a Stick

2011-07-19T09:20:00.000-07:00

Root Beer Float On A Stick

1 12oz. root beer or 1 1/2 cups
1/2 cup sweetened condensed milk

Mix root beer and sweetened condensed milk together with a whisk. If it gets to foamy set it in the fridge for a bit to settle down. Pour into popsicle molds. I prefer dixie cups and popsicle sticks. I let the popsicles set up(about an hour) before I insert the sticks.

Recipe & picture from {Smile Monsters}

POLLO FUNDIDO

2011-07-11T17:37:00.000-07:00

Chicken Filling

1.5 lbs. chicken breasts (I just threw mine infrozen)

16 oz. jar Salsa Verde

2 cubes Chicken bouillon

Throw everything in the Crock Pot and cook onhigh for 3 - 4 hours or until chicken is cooked. Remove chicken and shred, putchicken back into Crock Pot with remaining sauce and mix thoroughly. Keep warmuntil ready to use.

Cream Cheese Sauce

8 oz. cream cheese (I used neufchatel- tastesjust the same to me!)

1/4 c. milk

2 Tbsp. chopped jalapenos

1 tsp. chicken base (liquid bouillon)

1 tsp. garlic salt

Soften cream cheese, and then mix in all theother ingredients. Add more jalapenos if you like things really spicy. Setaside.

Other Ingredients

4 - 6 burrito size tortillas

4 - 6 slices cheddar or American cheese

***Canola Oil about 1/2 cup

Preheat oven to 350 degrees.

Heat about 1/2 inch of oil in a medium saucepan until hot. Place about 1/4 to 1/2 cup of chicken filling on each tortilla.Fold one end over filling, then fold in the sides and continue to roll upburrito style until sealed well. Place burritos, one at a time, in hot oil,flipping over after about 30 seconds. Once golden brown, drain on paper towelor cooling rack. Place drained burritos on baking sheet. Spread cream cheesemixture on top, then top with a slice of cheese. Bake for

5 - 10 minutes until cheese melts.

***Edit- I didn't fry it. After I filled the shells with the filling, I baked it in the oven for approx. 15 min, until the shells were crispy. Then I took them out of the oven & placed the cream cheese mixture on top with the slice of cheese.

Recipe adapted from {Recipe Addiction}

4th of July Strawberries

2011-07-07T01:23:00.000-07:00

Strawberries, washed and dried
White chocolate
Blue sugar or sprinkles
Place blue sugar in a bowl. In a separate bowl, melt the chocolate in the microwave on 50% power for two minutes. Stir until the bowl is no longer warm. Then microwave for 30 second intervals at 50% power, stirring after each, until the chocolate is completely melted. Dip the lower third of the strawberries in the blue sugar or spoon it onto the strawberry. Place on wax paper until completely cool.

Recipe from {The Sister's Cafe}

Jello Popcorn

2011-07-01T15:23:00.000-07:00

Preheat oven to 250 degrees

Spray a medium size saucepan, wooden spoon. large mixing bowl and a baking sheet really well with Pam.

I popped two bags of popcorn in the microwave and placed it in the large bowl. (Try to get rid of the unpopped kernels)

In the medium size saucepan, mix all the following well, and over medium-high heat bring to a boil. Continue to let it boil while stirring it, for about 3 or 4 minutes, till it is nice and thick.

1/2 cup margerine

1/2 to 3/4 cup sugar

1 tablespoon corn syrup

3 tablespoons water

Jello mix (3oz box)

Pour the Jello mixture onto the popcorn and stir it until the all the popcorn is well coated. Pour the popcorn onto the Pam coated baking sheet. Bake it for 20 mins, stirring once halfway through.

Remove from oven and place cookie sheet on a wire cooling rack, or transfer popcorn to another baking sheet lined with foil. When cool break apart into small pieces.

For the red popcorn, I used strawberry flavored jello, for the blue popcorn I used berry blue. For the white, I just left the popcorn plain. If you wanted to go all sweet you could use microwave kettle corn instead. The Berry Blue Jello was a little bit lighter blue than I had envisioned so I dropped in two drops of food color to darken it a little.

Recipe from {Clair's Creations}

Strawberry Almond Cake

2011-06-26T19:35:00.000-07:00

1 box yellow cake mix
1 cup sour cream
4 eggs
1 small box vanilla instant pudding
1/2 cup vegetable oil
1/2 cup water
1 cup slivered almonds (optional)
2 tsp. almond extract

In a large mixing bowl combine all ingredients.
Pour batter into desired baking dish such as 9x13 or two 9 inch round pans, or bunt pan.

Bake at 350 for approx. 35-40 min. or until toothpick inserted in center comes out clean.

When cakes are done let cool completely.
Turn cakes onto cooling racks and place on cookie sheets to catch extra glaze.

Almond Glaze:
2 cups powdered sugar
3 T. melted butter
Milk
2 + tsp. almond extract

Combine all ingredients except for milk and mix well. Slowly add milk a few tablespoons at a time until you get the right consistency of a runny glaze.

Filling & Topping:
2 cartons fresh strawberries
1 carton cool whip

To Assemble the Cake:
Once cooled poke holes into cake with the handle of a wooden spoon. Pour the glaze over top cake and let soak in and run over edges. Top the cake with the cool whip & a layer of fresh strawberries. Let cake sit in fridge before serving.

Recipe adapted from {Bateman Buzz}

Queso Blanco Dip

2011-06-25T08:56:00.000-07:00

Yield: about 2 cups
Ingredients:
1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼-2/3 cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced

*White American cheese can be found at the deli counter in most grocery stores.

Directions:
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.

Recipe from {Annie's Eats}

Salmon & Asparagus Pasta

2011-06-24T15:11:00.000-07:00

Salmon & Asparagus Pasta
1 bunch thin asparagus, trimmed and cut into 1-inch pieces
8 oz. pasta
1.5 Tbsp butter
1/2 cup heavy cream
2 Tbsp Parmesan cheese, grated
1/4 tsp lemon pepper
freshly cooked Salmon, cut into small pieces
black pepper to taste
Bring large pot of water to a boil. Add cut asparagus and cook until tender but firm, 1-3 minutes. Scoop out the asparagus and put in an ice bath to stop cooking. Add pasta to pot of boiling water and cook until desired firmness. Drain when done.
Meanwhile, melt butter in skillet. Add asparagus tossing just to coat. Add heavy cream and lemon pepper. Heat until cream begins to thicken. Add pasta, salmon, Parmesan cheese and freshly cracked black pepper. Toss and serve hot.

Baked Garlic Salmon
2/3 lb. salmon
2 medium cloves garlic, minced
1/2 tsp parsley
kosher salt & freshly cracked black pepper
Preheat oven to 450 degrees. pray baking sheet with cooking spray and place salmon skin side down. Season salmon liberally with salt & black pepper. Add parsley & minced garlic. Bake 10-12 minutes until flaky.

Recipe from {Delish}

Chocolate and Peanut Butter Filled Crescent Rolls

2011-06-23T18:46:00.000-07:00

1 tube of crescent rolls
Peanut butter
Semi sweet chocolate chips

Preheat the oven to 375 degrees. Place the unrolled crescent rolls onto an ungreased cookie sheet. Spread a layer of peanut butter on each triangle; top with chocolate chips.

Roll from the bottom of the triangle to the point. Place in the oven and bake for 10-11 minutes or until golden brown. Remove from the oven and serve while hot. Enjoy.

Recipe from {For the Love of Cooking}

Cake Batter Pancakes

2011-06-17T19:17:00.000-07:00

Cake Batter Pancakes
makes about 12 pancakes
1 1/2 cups all purpose flour
2/3 cup yellow cake mix ( I used Funfetti)
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk
assorted sprinkles
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Glaze
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
1/2 tsp. almond extract
assorted sprinkles
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.
Recipe from {How Sweet It Is}

Grilled Cheese Sandwich with Bacon & Avocado & Pepper Jack Cheese

2011-06-15T00:09:00.000-07:00

grilled cheese sandwich made on sourdough bread.
with pepperjack cheese.
avocado.
bacon.
apple slices. (optional)

SO YUMMY!!

Recipe from {Jana Laurene}

Lemon Poppy Seed Pancakes

2011-06-09T18:34:00.000-07:00

2 cups unbleached (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

I served these lemon poppy seed pancakes with macerated berries (any mix of berries would work). just add a bit of sugar to the berries and let them sit at room temp while you make the pancakes.

Recipe from {Picky Cook}

Cupcake Poppers

2011-06-09T18:24:00.000-07:00

Cupcakes

1	box Betty Crocker® SuperMoist® white cake mix
	Water, vegetable oil and egg whites called for on cake mix box
1/4	teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Frosting

1 1/2	cups marshmallow creme
3/4	cup butter, softened
1 1/4	cups powdered sugar
	Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

1 Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
2 Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
3 Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
4 In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.
5 Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

Recipe from {Linda Davis}

Sparkling Raspberry Lemonade

2011-06-09T16:28:00.000-07:00

1 (12 ounce) package frozen unsweetened raspberries (about 3 cups)
1 cup sugar
1/2 cup water
1 1/2 tablespoons grated lemon rinds
1 cup fresh lemon juice
1 (1 liter) bottlechilled sparkling water or 1 (1 liter) bottle club soda
ice cube
fresh raspberries (optional)
lemon slice

Combine frozen raspberries, sugar and 1/2 cup water in medium saucepan.

Stir over medium heat until sugar dissolves and berries thaw.
Increase heat and boil 3 minutes.
Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in stainer.
Mix lemon peel into raspberry syrup in bowl.
Chill until cold.
Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend.
Fill 6 glasses with ice cubes.
Pour raspberry lemonade into glasses.
Add fresh raspberries to each glass, if desired.
Garnish with lemon slices and serve.

Recipe from {Food.com}

Hot Bacon Poppers

2011-06-09T13:45:00.000-07:00

You will need 1 can of Pillsbury Crescent dough, cream cheese, 2-3 fresh jalapeños, and bacon.

Preheat oven to 350.

Chop the jalapeños into small pieces. Clean out the seeds.
Cook & crumble bacon.

Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half.You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size.

Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon. Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so filling doesn't ooze out.

Bake 10-15 minutes at 350

Recipe & pictures from {Aisle to Aloha}

15 Minute Creamy Avacado Pasta

2011-06-08T17:42:00.000-07:00

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, I used 2 Tablespoons dried)

· 2 tbsp extra virgin olive oil

· 2 servings/6 oz of your choice of pasta

· 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. Makes 2 servings.

Recipe from {Oh She Glows}

Funfetti Cake Batter Dip

2011-06-05T11:44:00.000-07:00

3 tbsp. Funfetti cake mix

2 tbsp. plain yogurt

1 tbsp. cool whip (or whipped cream)

Wisk cake mix and yogurt until smooth. Fold in cool whip. Refrigerate until serving. Serve with pretzels, vanilla wafers or animal crackers.

Recipe from {Itty Bitty Bakes}

Cherry Supreme Salad

2011-05-31T11:41:00.000-07:00

Ingredients:
1st layer
1 6 oz. package Strawberry Jello
2 cup boiling water
2 21 oz. can cherry pie filling

2nd layer
1 8 oz. pkg cream cheese softened
1 4.3 oz. Lemon Cook & Serve pudding
3 eggs
3/4 cup sugar
1/2 cup water
1/3 cup mayonnaise
1 container cool whip

1. Dissolve the strawberry gelatin in 2 cups boiling water. Stir in cherry pie filling, then spread the mixture into a 9x13 inch pan, and refrigerate until nearly set, about 45 min.

2. Prepare Lemon Cook & Serve pudding as pkg. directs. Mash the cream cheese and stir in mayonnaise. Pour the Lemon pudding into the cream cheese mixture and stir until smooth. Fold in the cool whip. Spread the mixture over the chilled cherry layer and sprinkle with marshmallows & chopped walnuts if desired. Chill in the refrigerator until fully set, about 2 hours.

Breadsticks

2011-05-24T17:36:00.000-07:00

1½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in your mixer for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlicbread sprinkle (made by Mcormick). Cover with greased plastic wrap and let rise 30 minutes. Sprinkle with Shredded Monzerella Cheese and Bake 15-20 minutes at 375 degrees until golden brown.

Recipe from {Katie @ The Cookin' Mama's}

Chocolate Oreo Salad

2011-05-24T08:57:00.000-07:00

1 8 oz. Cool Ship
1 5.9 oz. Instant Chocolate Pudding
12-14 Oreo Cookies
1 1/2 C. Milk

Mix chocolate pudding with milk. Add Cool Ship. Just before serving crush oreos and add to salad.

Recipe from {Cheri Hart}

Pineapple Peach Jello Salad

2011-05-22T10:16:00.000-07:00

Ingredients

1 (20 ounce) can crushed pineapple, with juice
1 (6 ounce) package apricot or peach flavored gelatin mix
2 cups buttermilk
1 (8 ounce) container frozen whipped topping, thawed

Directions

Place the pineapple in a medium saucepan, and bring to a boil. Stir in the gelatin mix until completely dissolved. Remove to a bowl, and chill until partially set, about 1 hour. Stir in buttermilk, and chill again until thickened. Fold in whipped topping, and refrigerate until firm, at least 4 hours.

Recipe from {All Recipes}

Camp Fire Eclairs

2011-05-18T10:40:00.000-07:00

Pre-soak your large sticks in water for 20 minutes to prevent burning
Cover your stick with butter, to prevent sticking.
Open and unroll:
- 1 package refrigerated biscuit dough
Stretch out and flatten one biscuit round in your hand.
Stretch the dough over your stick, smoothing out any creases. For quick and even cooking, make sure dough is about 1/4-inch thick,
Place dough covered stick over the flames and cook until evenly browned, about 5-10 minutes. Rotate stick continuously to prevent burning.
Biscuit shell is done when all sides are browned and inside is cooked through.
Carefully, remove biscuit shell from stick.
Fill inside with:
- pre-made chocolate and/or vanilla pudding
- strawberries, sliced
Top éclair with:

whip cream
chocolate sprinkles or candies

Recipe & Picture from {Family Spice}

Olive Garden Salad Dressing

2011-05-17T14:31:00.000-07:00

SALAD RECIPE:

1 bag American Blend Salad (Dole works well)
4-5 slices Red Onion
4-6 Black Olives
2-4 Pickled Pepperoncini
1/2 cup Croutons
1 small Tomato sliced
Freshly grated Parmesan Cheese

DRESSING RECIPE:

1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1 clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)

DIRECTIONS:

Dressing:

Mix all ingredients in a blender until well mixed (approximately 30 seconds).
If this is a little to tart for your own personal tastes please add a little extra sugar.
Chill in the refrigerator for at least 30 minutes.

Salad:

Chill a glass salad bowl in freezer for at least 30 minutes.
Place the bag of salad in bowl.
Place on top of the lettuce – red onion, black olives, banana peppers, tomatoes, and croutons.
Add some freshly grated Parmesan cheese if you like.
Add plenty of Olive Garden™ Salad Dressing on top.

Posted by: Renee Bodily found on
http://restaurantrecipesbook.com/

Parmesan Knots

2011-05-16T12:03:00.000-07:00

Ingredients:

1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup melted butter
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions:
Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients and brush over warm knots.

These are super simple to make, taste yummy and look even better. You can't beat that!

Recipe from {Amberlee Murdock}

Cream Cheese Frosting

2011-05-14T16:21:00.000-07:00

1 8 oz. pkg. cream cheese
1 T. milk
1 tsp. vanilla
4 c. powdered sugar

Beat cream cheese, milk & vanilla until smooth. Gradually beat in powdered sugar one cup at at time.

Best Ever Cinnamon Rolls

2011-05-14T15:58:00.000-07:00

Ingredients:
1/2 c. sugar
1/2 c. water
2 c. of scalded milk
2 tsp. salt
1/2 c. oil
6-7 c. flour
2 T. yeast
2 eggs

Scald milk while mixing sugar, water & salt together. Add scalded milk, oil and 3 cups flour. Mix together. Add 2 T. yeast and 2 eggs add the remaining flour. Knead for one minute. Let rise for one hour. Roll out dough and add cinnamon filling. Let rise for 45 minutes. Cook @ 350 for 10 minutes.

Filling: 1/2 c. of melted butter, add 1 c. brown sugar and 1/2 tsp. cinnamon.

Frost if desired.

Recipe from {Mom}

Holy Smoke!

2011-05-14T10:19:00.000-07:00

1 package of Oreo's
1 1/2 C. butter
8 oz. cream cheese, softened
1 C. powdered sugar
12 oz. Cool Whip
1 pkg each of chocolate & vanilla pudding (small size)
3 1/2 C. milk

Crush 3/4 of the Oreo's in a large Ziploc bag. Once crushed place them in the bottom of a 9 x 13 pan. Melt butter and mix in with the Oreo's and press down to make the crust. Mix cream cheese and powdered sugar until smooth. Then fold in 1/2 of the cool whip. Spread on top of Oreo crust. Mix both puddings and the milk until it is a soft-set consistency. It can be placed in the fridge for a couple of minutes to let it set up enough to spread on the cream cheese layer if needed. Spread on cream cheese layer then cover with remaining Cool Whip. Crush the rest of the Oreo's and sprinkle on the top.

**I put my pan in the fridge to let each layer set up as I am working on the next layer.

Recipe from {Amberlee Mudock}

Loaded Baked Potatoes

2011-05-14T10:13:00.000-07:00

5 slices of bacon

2 C grated cheddar cheese

1 C sour cream

1/2 C butter

2 T chopped green onion

1/2 t salt

8 potatoes baked

Fry bacon till crisp, crumble and set aside. Blend cheese, sour cream, butter, green onions, and salt. Refrigerate. Spoon cold cheese mixture into baked potatoes. Sprinkle bacon on top. Bake at 350 degrees for 10 minutes.

Recipe from {Brenda Lowry}

Asparagus Gratin

2011-05-09T21:20:00.000-07:00

1 lb. asparagus
1 1/2 c. water
salt and pepper
1 1/2 Tbs. butter
1 Tbs. flour (*I used cornstarch and it worked just fine)
1/2 c. Parmesan cheese
1/2 c. shredded Monterey Jack cheese
1 Tbs. minced fresh parsley (opt.)

Place oven rack in the upper middle position of the over and preheat broiler to high. Trim woody ends of asparagus. In a saute pan (with lid), bring the water to a simmer. Add the woody asparagus ends plus 1/4 tsp. salt to the water and cook 5 minutes. Using slotted spoon, remove and discard the woody asparagus ends. Return water to a simmer. Add the asparagus to the water, cover and cook for 2 minutes, until just nearly tender. With slotted spoon, remove the asparagus and reserve. Pour 1/2 cut of the asparagus water into a measuring cup and discard the rest. Wipe the saute pan dry and return to stove on medium heat. Melt the butter in the pan and with whisk or spoon, stir in the flour. Reduce heat to medium-low add asparagus broth and cook until thickened. Turn off the heat and stir in most of the cheese, reserving a little for the top. Taste then season with salt and pepper. Pour the thickened cheesy sauce into oven-safe casserole dish. Place the asparagus on top of the sauce. Sprinkle remaining cheese on top. Broil for 6-8 minutes and top with parsley. Serves 4

Recipe from {SueAnn Dabell}

Muddy Buddies

2011-05-09T21:16:00.000-07:00

9 C. Chex cereal (any variety)
1/2 C. peanut butter
1 C. semi-sweet or milk chocolate chips
1/4 C. butter
1 t. vanilla
1 1/2 C. powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in 1 quart microwavable bowl, uncovered on high for 1 minute;stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large Ziploc bag; add powdered sugar. Seal bag; shake until well coated. Store in airtight container in refrigerator.
*Gluten free snack if you use gluten-free Chex cereal
Recipe From {Amberlee}

No Bake Cookies

2011-05-09T20:49:00.000-07:00

Ingredients

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened

Recipe from {The Food Network}

Beef & Broccoli

2011-05-04T13:33:00.000-07:00

1 lb.boneless beef top round steak – trim and cube
1 jar (4.5 ounce) sliced mushrooms -- drained (or equivalent of fresh)
1 medium onion -- cut into wedges
1/2 cup condensed beef broth
3 tablespoons teriyaki sauce
1 tablespoon sesame seeds
1 teaspoon dark sesame oil -- if desired
2/3 cup uncooked regular long-grain white rice
1 1/3 cup water
1 tablespoon cornstarch
2 cups broccoli florets

In 3 1/2 to 4 quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki sauce, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 mintues or until broccoli is crisp-tender. Serve over rice.

Recipe from {Cooking A'la Mode}

Virgin Raspberry Mojito

2011-05-01T21:34:00.000-07:00

Makes 1 serving

8 fresh mint leaves
1/2 ounce freshly squeezed lime juice
1 teaspoon superfine sugar
2-3 ounces seltzer
4-6 fresh raspberries

- Place mint leaves, lime juice and sugar in a highball glass (something tall and narrow is perfect). Using the straight end of a wooden spoon, gently press on leaves to release flavor (“muddle” is the official term).

- Fill glass with ice cubes. Top off with seltzer. Drop in raspberries, and sip!

Strawberry Cheesecake Trifle…

2011-04-24T15:05:00.001-07:00

Beat Together:

16 oz. softened cream cheese

2 C. powdered sugar

1 C. sour cream

2 tsp. vanilla

1/4 tsp. almond extract

Beat Together:

1 C. whipping cream (maybe you could use cool whip)

1 tsp.. vanilla

1 T. sugar

Mix 2 qts fresh strawberries, raspberries, or peaches with 3/4 T. sugar.

Break one 14 oz angel food cake into bite-size pieces and add to cream cheese and whipped cream mixture. Layer 1/3 strawberries 1/2 cake, 1/3 strawberries, 1/2 cake, 1/3 strawberries. Very pretty in a layered glass bowl.

Lemon Bars

2011-04-15T20:10:00.000-07:00

Crust:

1 C. butter, softened

2 C. flour

1/2 C. powdered sugar

Filling:

4 eggs, beaten

1/4 C. flour, sifted

2 C. sugar

6 Tbsp. lemon juice

Mix crust ingredients & press into the bottom of a greased 9x13 pan. Bake at 350 degrees for 12-15 minutes. While the crust is baking, mix ingredients together for the filling. Pour filling over crust and bake for another 25 minutes (I use the toothpick method & it didn't come out quite clean, but the lemon bars were perfect, so be careful not to over-bake). Let bars cool completely & then sprinkle with powdered sugar & cut & serve.

Recipe from {Crystal Carlson}

Creamy Ranch Chicken

2011-04-15T17:20:00.000-07:00

6 slices bacon, cooked
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
2 T. flour
2 T. dry ranch salad dressing milk
1 1/4 C. milk
3 C. medium egg noodles
1 T. shredded Parmesan cheese

Cook chicken in a small amount of butter in a large skillet until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken; stir well. Stir in milk. Cook and stir until thickened and bubbly. Add more milk if too thick. Stir in crumbled bacon.

Meanwhile, cook noodles according to package directions. Serve the chicken mixture with the noodles and sprinkle Parmesan cheese over the top.

Recipe from {Delicious Recipes}

Wingers Sticky Fingers & Amazing Sauce

2011-04-12T19:34:00.000-07:00

3 Tbsp. Frank's Hot Sauce (it has to be Frank's Hot Sauce--no other sauce will taste as good)

3/4 C. brown sugar

2 Tbsp. water

Heat up hot sauce, brown sugar, & water in a pan over medium heat until all the sugar dissolves (I let it simmer for about 2 minutes). That's it for the sauce! Brush the sauce on cooked chicken fingers & enjoy. Mix some of the sauce with some ranch to make the creamy amazing sauce.
Recipe from {Crystal Carlson}

Killer White Chili

2011-03-29T17:45:00.000-07:00

48 oz. Great Northern beans (I just use 3 cans)

12 oz. salsa

2 C. pepper jack cheese, shredded

2 tsp. cumin

1 can (2 cups) chicken broth

chicken breast, cooked & chopped (I use about a cup give or take)

Put everything into crockpot & cook on low for about 6 hours.

*You could serve the chili with some pepper jack cheese on top--I just like mine plain or with a little sour cream. It would also be good with tortilla chips.

Recipe from {Crystal Carlson}

Corn Bread

2011-03-29T17:37:00.000-07:00

1 C. corn meal

1 C. flour (I use whole-wheat & it tastes really good)

2 Tbsp. sugar (optional--I don't use it)

1 Tbsp. baking powder

1 tsp. salt

1/3 C. oil (I do 1/2 unsweetened applesauce)

1 egg

1 C. milk

Mix until just blended. Pour into a greased 8x8 pan that has @ 2 Tbsp. melted butter in the bottom. Bake at 400 degrees for approximately 20-25 minutes.

Recipe from {Crystal Carlson}

Lemon Pudding Fruit Salad

2011-03-28T10:00:00.000-07:00

1 large (20 oz.) can pineapple chunks, drained with juice reserved
1 (15 oz.) can mandarin oranges, drained with juice reserved
1 (3 oz.) package lemon Jell-O
1 (3 oz.) package lemon pudding (not instant)
1 tub cool whip
2 c. fresh strawberries, sliced
2 c. bananas, sliced (opt.)
1 c. miniature marshmallows

In a large saucepan, combine reserved fruit juices and enough water to make 3 cups of liquid. Bring liquid to a boil. Mix in Jell-O and pudding mix. Cook and stir until thickened. Let this cool. Stir in cool whip, fruit and marshmallows. Refrigerate at least 1 hour. If not serving that day, wait to add fresh fruit until right before you serve.

Recipe from {Melanie @ The Cookin' Mama's}

Thai Chicken Curry

2011-03-22T19:05:00.000-07:00

1/4 c. vegetable oil
1 large onion
2 cloves garlic
4 t. ginger
8 t. ground ginger
8 t. curry powder
2 t. cumin
1/4 t. turmeric
1/4 t. cayenne pepper
1/4 t. black pepper
3 t. salt
1 can petite diced tomatoes
1 C. water
1 chicken bouillon cube
8-12 chicken tenders or 4 chicken breasts
3-4 potatoes
1 yellow squash
carrots (opt.)
2 cans coconut milk

Heat oil, and cook chopped onion until brown. Add garlic and ginger and cook for 1 minute. Add the rest of the spices and cook 1 more minute. Add water, bouillon, thin sliced potatoes, thinly sliced carrots, can of tomatoes, and sliced squash. Cook over medium heat 10-15 minutes until potato softens. Add cut up pieces of chicken and simmer 15 more minutes. Add coconut milk, and simmer 15 more minutes until thickens and chicken is cooked. Serve over hot BASMATI rice.

HINT: I like to lay out all my spices before I get going. Chop all my veggies, and chicken. Then everything is ready to dump in once you turn your pan on. This makes a huge batch, so half it if you have a smaller family like mine, or make it all and freeze the other half for another day!

Recipe from {JA &CO.}

Crock Pot Creamy Southwestern Chicken Nachos

2011-03-19T17:57:00.000-07:00

1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of cream cheese
tortilla chips
Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.

Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
Cook on high for 1 hour, and then on low for 4 hours.
Shred chicken with forks and mix in cream cheese until melted and creamy.
Serve with tortilla chips and add toppings to individual servings

Recipe from {Real Mom Kitchen}

Twice Baked Potato Casserole

2011-03-16T19:08:00.000-07:00

4 large russet potatoes
2 cloves of garlic, peeled
4 oz. cream cheese, softened
cheddar cheese
seasonings to taste

Peel and boil potatoes and garlic until fork tender. Drain potatoes and place in large mixing bowl with very softened cream cheese and seasonings to taste (I used Lawry's season salt and black pepper). After potatoes are mixed place in 9 X 9 glass dish and top with cheddar cheese. Bake at 350 for 20 minutes or until cheese is melted.

Recipe from {Amberlee @ The Cookin' Mama's}

Homemade Granola Bars

2011-03-16T16:10:00.000-07:00

(These are great for kids with allergies.) My kids loved them, enough that I will have to make a double batch next time I make them! They are a super quick snack too! My kids love granola bars, but I don't love all the sugar that are in the regular ones, this is a great alternative! Thanks to {Becca @ Make Your Taste Buds Dance} for sharing the recipe!

Over medium-high heat, stir these ingredients:

1/3 cup vegetable oil

1/3 cup honey

1/3 cup lightly packed brown sugar

Bring to a boil and stir 2 minutes (err on the side of overcooking; the end product will not hold its shape if not allowed to boil for a good 2 minutes)

Add the following:

1 3/4 quick-cooking oatmeal

1 3/4 rice cereal (Rice Krispies or Rice Chex work great; you could also substitute Corn Chex or whatever cereal your kiddos favor)

Dump into a well-greased half-size cookie sheet. Spread but don't press down. Add raisins, marshmallows, or additional goodies. Gently press down. Cut at room temperature.

White Trash Snack Mix

2011-03-15T20:29:00.000-07:00

3 1/2 cups Cheerios toasted oat cereal
3 cups Rice Chex
3 cups Corn Chex
16 ounces M&M's plain chocolate candy
2 1/2 cups salted mixed nuts
2 cups small pretzels
2 (11 ounce) packages white chocolate chips

1.Dump the cereals, M&Ms, nuts & pretzels in a large bowl.
2. Melt the white chocolate in the microwave. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
3. Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated chunks of mix.
4. Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
5 Store in zip-top bags or air-tight containers.

Crock Pot Sweet & Sour Chicken

2011-03-15T19:38:00.000-07:00

1 can of pineapple chunks (including the juice)

1/4 C. brown sugar

1/4 C. ketchup

1/4 C. soy sauce

3 Tbsp. vinegar

1-2 tsp. orange juice concentrate

2 Tbsp. corn starch

1-2 large boneless, skinless chicken breasts (I just put mine in frozen)

green or sweet red pepper (opt.)
onion (or just use onion powder to taste)

garlic powder (to taste)

1-2 carrots peeled & cut up (I just steamed the carrots and used them as a side dish)

Put everything in the crock pot and cook on low for approximately 8 hours. About 1 hour before it's done, take out the chicken & cut it up & then put it back in for the last hour. Serve over rice.
Recipe from {Crystal Carlson}

Juicy Crock Pot Turkey

2011-03-13T18:30:00.000-07:00

1 (6 -7 lb) fresh turkey breast (with skin on)
1 tablespoon vegetable oil (or use olive oil)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper (or to taste)
1 (1 ounce) envelope of lipton's dry onion soup mix

1. Rinse the breast under cold water, then pat dry using paper towel.
2. Lightly rub vegetable oil all over the turkey breast.
3. In a small bowl mix together the onion soup mix with garlic and black pepper, then rub all over the breast and underneath the skin (at this point you may cover tightly and refrigerate for 24 hours).
4. Cover and cook on HIGH for 1 hour.
5. Reduce the heat to LOW and cook for about 5 hours for a 6-pound breast, for a larger breast increase cooking time slightly (some crock pots/slow cookers cook faster than others cooking time is only estimated).

Recipe from {Food.com}

Stuffed Jumbo Shells

2011-02-21T19:05:00.000-08:00

12 oz. package jumbo pasta shells (cooked & drained according to package directions)

3 C. cottage cheese

12 oz. shredded mozzarella cheese

3/4 C. grated parmesan cheese

2 eggs, lightly beaten

garlic powder (to taste)

oregano (to taste)

26 oz. spaghetti sauce

Mix together cottage cheese, mozzarella cheese, and 1/2 C. parmesan cheese. Stir in eggs, garlic powder, & oregano; mix well. Stuff mixture into cooked shells. Spread some spaghetti sauce in the bottom of a greased 9x13 pan. Place stuffed shells open side up and close together into pan. Spread remaining spaghetti sauce over top & sprinkle with remaining 1/4 C. parmesan cheese (I just sprinkled some of the powdered kind on top). Bake at 350 degrees for 25-30 minutes or until bubbly & the cheese is melted. Let stand for 10 minutes before serving.

Recipe From {Crystal Carlson}

Creamy Chicken & Chile Enchiladas

2011-02-16T18:10:00.000-08:00

1 lb uncooked chicken (or already cooked chicken)
1 pkg (8 oz.) cream cheese, cut into cubes
1 can (4.5 oz.) chopped green chiles
1 can (15 oz.) black beans
1 can (14.5 oz) diced tomatoes, drain off a little of the juice, but not all of it (I just used 1 can tomato sauce)
Flour tortillas
1 or 2 cans (10 oz. can) Green Chile enchilada sauce; depends on if you like a lot of sauce or not
shredded cheddar cheese
Heat Oven 400 deg. Grease 9x13 inch pan.
In a nonstick skillet cook chicken over medium-high heat, stirring occasionally, until no longer pink. Stir in cream cheese, green chiles, black beans, and diced tomatoes; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling into tortillas; roll up and put in pan. Pour enchilada sauce over the top and sprinkle with Cheddar cheese. Bake for 15 to 20 min.

Recipe found at {A Little of This & Some of That}

Broccoli Salad

2011-02-14T16:13:00.000-08:00

Broccoli cute in small pieces (can use stems)
Crisp bacon, crumbled
Raisins or Craisins
Red onion cute very thin length wise
Put ingredients in large bowl, make as much or as little as you like.

Dressing:
1 part Mayonnaise
1/4 part red wine vinegar
1/4 part sugar (can cut back)
Mix and toss with salad ingredients. Let chill 1 hour before serving. No longer!!

Cool Whip Layer Jello

2011-02-14T07:46:00.000-08:00

3 Cups Boiling Water
2 Large Jello-s (I usually use raspberry, but it's your personal preference)
2 Cups Cold Orange Juice
8 oz. Cool Whip
3 Cups Ice

Stir boiling water into the jello for 2 minutes. Add 3 cups ice with the Orange Juice. Stir until the ice melts. Pour 1/2 of the jello into a 9x13. Leave remainder in the bowl. Refrigerate both for 15 minutes. Stir whip cream into the jello in the bowl. Pour on top of the other layer. Tip- I like to also add fruit to the bottom layer.

Royal Icing

2011-02-08T21:13:00.000-08:00

Ingredients:
6 oz (3/4 cup) of warm water
5 Tablespoons Meringue Powder
1 teaspoon cream of tartar
(2.25 lbs.) powdered icing sugar
1 tsp. Vanilla

Directions:
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

Recipe from {Sweetopia}

Wonderful Won Tons

2011-02-06T21:07:00.000-08:00

Press the won ton wrappers into a mini muffin tin pan
(I didn't have a mini muffin pan so I used a regular one, and it worked fine)

2 c cooked, crumbled sausage (I used Jimmy Dean's hot}
1 1/2 c. grated cheddar cheese
1 c. Hidden Valley Ranch Dressing (homemade Ranch makes them even better)
1 package fresh won ton wrappers (square or round, round are easier to work with)
1/2 c. diced red or green pepper
1 can sliced olives
Preheat oven to 350. Lightly grease a mini muffin tin and press wrapper in each cup. Bake 5 min. until golden brown. Remove from tins and place on baking sheet. Cook sausage and blot dry, or put in a collander and quickly run hot water over it, to remove grease. Combine all other ingredients. Fill baked won tons with sausage mixture. Bake 5 more minutes. Makes 4 to 5 dozen appetizers.

Recipe from {Make Your Taste Buds Dance}

Garlic Croutons & Caesar Salad

2011-02-06T20:59:00.000-08:00

Garlic Croutons:
4 cloves garlic
A generous 1/4 cup pure olive oil
2 packed cups 3/4″ bread cubes, cut from a good-quality baguette or Italian loaf
Large pinch of salt

1. Heat a 10-inch skillet over low heat. With motor running, drop garlic cloves through feeder tube of a food processor fitted with the steel blade to mince. (A blender works as well.) Scrape down sides of bowl and add olive oil through feeder tube as well. Continue to process so that garlic releases its flavor into the oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve half of the garlic for dressing.
2. Increase skillet heat to medium. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread, along with big pinch of salt; toss to coat.
3. Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.

Salad:
3 romaine hearts, separated into whole leaves
2 tablespoons lemon juice
2 1/2 tablespoons mayonnaise
1/4 teaspoon Worcestershire
5 tablespoon pure olive oil
1/4 teaspoon salt
Ground black pepper to taste
1/4 cup grated Parmesan cheese (preferably Parmigiano Reggiano), plus extra for sprinkling.

1. Place lettuce leaves in a large bowl.
2. Whisk lemon juice, mayonnaise, half the reserved garlic, and Worcestershire in a small bowl.
3. Drizzle lettuce with a small amount of olive oil, sprinkle with salt and pepper to taste, and toss lightly and carefully. (Clean hands work well.)
4. Drizzle lemon mixture over lettuce; toss again.
5. Sprinkle Parmesan over greens; toss again.
6. Sprinkle croutons over the salad; toss and serve, sprinkling each portion with a little more Parmesan cheese. Because you are eating the entire leaf it is meant to be eaten with your fingers.

Recipe from SueAnn @ {The Cookin' Mama's}

Rice Pudding

2011-01-29T10:21:00.000-08:00

3/4 cup long-grain white rice
6 cups low-fat or skim milk
1/2 cup sugar
1 tsp vanilla
dash of cinnamon
dash of nutmeg
1/4 cup raisins (optional)

Combine the rice and milk in a large saucepan. Tip-warm up the milk just a bit in the microwave first, before pouring in the saucepan. You don't want the milk to become hot. You just want to take off the cold edge and bring it to room temperature. This will cut back on the amount of time you spend standing next to the pot, stirring. Bring the rice and milk to a boil, stirring constantly. This will take a while; 10-15 minutes. Reduce to a very low simmer, stirring occasionally, and cook until the rice is soft and the pudding becomes thick (30-35 minutes).

Remove from heat and add sugar, vanilla, cinnamon, and nutmeg. If you like raisins, add 1/4 cup of any variety. Note that as the pudding cooks, a film will coat the bottom of the pan. This is important in most milk-based, white sauce recipes because it creates a slight barrier that keeps the rest of the sauce from burning. As you stir, be careful not to scrape the bottom of the pan too roughly or those burned bits may mix into the pudding. Cool the pudding and spoon into serving dishes.

Buttermilk Pie

2011-01-26T18:59:00.000-08:00

½ cups buttermilk
1 ½ cup sugar
¼ cups flour
½ stick butter, melted
3 Eggs, beaten
1 teaspoon vanilla
1 whole pie crust

Blend buttermilk, sugar, flour, and melted butter. Add eggs and vanilla. Stir and pour into an uncooked pie shell. Cook at 350 degrees for 45 minutes.

Recipe from Steph at {Make Your Taste Buds Dance}

Black Pepper & Lime French Fries

2011-01-26T18:21:00.000-08:00

1 1/2 pounds small potatoes, cut into wedges
3 tablespoons extra virgin olive oil
sea salt
freshly ground pepper
1 lime
1/3 cup Parmesan cheese, grated

Preheat oven to 375, oven racks in the middle.

In a medium bowl toss the potato wedges with the olive oil, a few big pinches of sea salt and five or six cranks of the pepper grinder. Arrange the potatoes cut side down on a baking sheet. Place in the oven for 30-35 minutes, tossing the potatoes with a metal spatula half way through.

While the potatoes are baking, zest the lime and cut it into a few wedges.

When the potatoes are cooked through, remove them from the oven, taste, and adjust the seasoning. Add more salt and pepper to taste (don't skimp on the pepper!). Serve in a big shallow bowl, or on a platter, drizzled with lime juice and dusted with the lime zest and Parmesan.

Serves 4 - 6.

Recipe found at {Framed Cooks}

Cinnamon Roll Pancakes & Buttermilk Syrup

2011-01-26T09:43:00.000-08:00

Cinnamon Roll Pancakes:

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon honey

Cinnamon swirl:

2 tablespoons melted butter (Instead of butter we used a little milk to thin it out)
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour

1. Mix all the ingredients together to make the pancakes and set aside. Preheat your pan or skillet and lightly grease it.

2. Make the Cinnamon Swirl mixture and place it into a a small bottle with a squirt nozzle (the name is escaping me...I used one)or a small baggie with a snip in the corner.

3. Spread your batter into small pancakes on the griddle. Immediately add the cinnamon swirls.

4. Cook the pancakes until small bubbles form on the topside of the pancake and do not fill back in with batter.

5. Flip over the pancakes with a turner and cook for another 30 seconds to a minute.

Buttermilk Syrup

4 tablespoons butter
1/4 cup sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda

1. In a medium sauce pan, combine butter, sugar, and buttermilk. Set over medium heat and bring to a boil. Reduce heat to low and allow to simmer for 10 minutes, stirring occassionally. Take off heat and stir in vanilla and baking soda. Stir, and the mixture will become thick and bubbly.

Recipe found at {The Idea Room}

Parmesan Bites

2011-01-25T17:10:00.000-08:00

8 oz of cream cheese, softened, ¾ c. grated parmesan cheese, 2 (8 oz) cans of crescent rolls, 1 c. of chopped red pepper, 1/4 c. fresh parsley.
*You can substitute the fresh peppers for drained, roasted red peppers, pepperoni etc. I have even used chicken, bacon & ranch dressing for filling.

Instructions:
1. Beat Cream cheese, and 3/4 c. of parmesan cheese.

Chop parsley and red pepper.

3. Roll out dough, break apart pairs of crescent triangles, and press seams to make a rectangle. Place three tablespoons of cheese mix, and sprinkle with peppers and parsley.

4. Fold and press edges together, and then slice into 4 equal pieces. Sprinkle with the bottled parmesan cheese.

Bake at 350 for 13-15 minutes. 32 servings total.

Recipe adapted from {Glitter to Gumdrops}

Orange Cranberry Dip

2011-01-25T11:27:00.000-08:00

1 8oz package cream cheese, softened

2 T. orange juice concentrate

1/8 t. cinnamon

1 T. sugar

2 T. orange zest

1/4 c. finely chopped dried cranberries

1/4 c. finely chopped pecans, optional

Combine cream cheese, juice, cinnamon and sugar with mixer until smooth. Fold in orange zest, cranberries and pecans. Refrigerate until ready to serve. Serve with your favorite crackers. We like Graham Cracker Sticks.

Twinkie Delight

2011-01-24T16:27:00.001-08:00

1 box Twinkies, (aprox 10)

1 three oz pkg vanilla instant pudding

6 Heath bars, crushed (I just bought already crushed heath toffee chunks in the baking isle near chocolate chips)

1 eight oz cool whip

In a 9x13 pan, cut Twinkies in half lengthwise and layer on bottom of pan. Cook pudding as directed on box and spread over Twinkies. Sprinkle 3/4 mixture of crushed Heath bits over pudding. Cover with cool whip. Put remaining Heath bits on top. Keep refrigerated.

Recipe from {Grandma Guymon}

Twice Baked Potatoes

2011-01-24T16:22:00.001-08:00

4 medium potatoes, baked

1 C. cottage cheese (opt.)

1/2 C. low fat milk

1 T. onion, minced

Paprika and Dried Parsley flakes

Cut hot potatoes lengthwise, scoop out pulp leaving skins intact stuffing. Mash potatoes with cheese, add milk and onion. Spoon mixture back into skins. Sprinkle with paprika and parsley.

I like to put a strip of cheddar cheese on top of potatoes. Place on baking sheet, put in oven bake for 10 minutes or until potatoes are golden. Serve hot.

Recipe from {Grandma Guymon}

Parmesan Crusted Chicken

2011-01-24T16:16:00.001-08:00

1/2 C. Mayonnaise

1/4 C. parmesan cheese

4 chicken breasts

4 tsp Italian Seasoned Bread Crumbs

Combine Mayo, and parmesan cheese. Spread on chicken and roll in the bread crumbs.

Bake at 425* for 20 min or until done.

Recipe from {Grandma Guymon}

Baked Apple Steel Cut Oats

2011-01-24T08:45:00.000-08:00

2 small apples (cut into small chunks)

3/4 C. steel cut oats

1 1/2 C. milk (I do 3/4 C. water and 3/4 C. milk)

cinnamon (to taste)

brown sugar (to taste)

peanut butter (to taste)

Put apple chunks into bottom of a 9x9 baking dish. Sprinkle steel cut oats on top & then pour on milk. Bake at 400 degrees for 40-50 minutes or until it's bubbly & the oats have soaked up the milk. Top each serving with cinnamon, brown sugar, & peanut butter, or whatever you want. Can also serve with cold milk if desired.

Recipe from {Crystal Carlson}

Pumpkin Spice Cookies

2011-01-06T16:13:00.001-08:00

These are so easy and SO good!

1 pkg yellow cake mix

1 small can of pumpkin

1 tsp pumpkin pie spice

3/4 pkg white chocolate chips

Mix cake mix (ONLY cake mix, do not add eggs or oil), pumpkin, pumpkin spice, and white chocolate chips together

Bake at 350* for 10-15 minutes.

{Recipe from Kimberly Mower}

Very Chocolate Cake and Peppermint Ice Cream

2011-01-06T15:34:00.001-08:00

18 1/2 oz. pkg chocolate cake mix
4 1/2 oz. pkg instant chocolate pudding and pie filling mix
1 C. sour cream
1/2 C. vegetable oil
1/2 C. lukewarm water
4 eggs
1 1/2 C. semi-sweet chocolate pieces

Into a large mixing bowl turn the cake mix, pudding mix, sour cream, oil, water and eggs. with an electric mixer at medium speed, beat about 5 min. Stir in chocolate pieces. Pour into a greased bunt pan. Bake at 350* until a cake tester inserted in center comes out without any batter clinging to it---approx 1 hr.

Peppermint Ice Cream

{Makes about 10, 1/2 C. servings}

1 C. whole milk, well chilled
3/4 C. granulated sugar
2 C. heavy cream, well chilled
1/2 tsp vanilla extract
1 tsp peppermint extract
3/4 C. crushed hard peppermint candies

In a medium bowl, use a hand mixer or a whisk to combine the mild and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the ice cream machine ON, pour mixture into a freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing.

Fruit Dip

2011-01-04T19:59:00.000-08:00

This is simple and VERY tasty!

1 package cream cheese softened
1 jar Marshmallow Creme
a few drops of food coloring or a small strawberry yoplait yogurt

Mix all ingredients together & serve with your choice of sliced fruit.

Monkey Bread

2010-12-29T22:25:00.000-08:00

4 cans refrigerated biscuits
2/3 cups sugar
1-2 t. cinnamon (to taste)
1 1/2 cup sugar
2 1/4 cubes butter
1 t. vanilla
1 t. cinnamon

Cut biscuits into quarters and toss in cinnamon sugar mixture. Grease and flour bundt pan; drop biscuits into pan. Put remaining 1 1/2 cup of sugar, butter, vanilla, and 1 t. cinnamon in a pan and bring to a boil. Pour over biscuits. Bake @ 350 for 45 minutes. (check at 35 min.) Remove from pan immediately.

Oreo Snowman Pops

2010-12-20T17:11:00.000-08:00

Simply take some Double Stuff Oreos (or Oreo Cakesters) and insert a popsicle or sucker stick into the frosting in the middle of the Oreo. Melt some white chocolate. Then set them to dry on some wax paper. Add mini chocolate chips for the eyes and the mouth. Add a candy corn for the nose. That's it. If needed, you can trim the edges of the chocolate with some kitchen scissors to make a nice smooth edge.

Recipe from {The Idea Room}

2010-12-15T11:07:00.000-08:00

1 rack of pork spareribs

Trim fat off spareribs, rinse with water and pat dry. Rub with a light coating of vegetable oil to give your seasonings something to stick to. Sprinkle with brisket seasoning or Lawrys.

Wrap tightly (double or triple wrap) in aluminum foil and place on a cookie sheet (juices may leak out if you don't wrap tightly). Put in oven and bake at 250 degrees for 4 to 5 hours. Remove from oven and let rest on cookie sheet for 1 hour.

Brush your favorite barbecue sauce on them and place them back in the oven at 350 for just a few minutes.

These are SO tender, and just fall right off the bone!

For a more spicy variation of this recipe go HERE. Recipe adapted from {Amberlee}

Cake Pops

2010-12-12T19:24:00.000-08:00

Ingredients

Makes about 50

* 9-by-13-inch of any cake mix
* 2 cups Cream Cheese Buttercream Frosting or any frosting
* 1 package chocolate coating bark or white bark
* Sprinkles, for garnish

Directions

Step One:
Line your large cake pan with foil.
Now grease the foil with vegetable oil spray.

Step Two:
Follow the recipe on your cake mix and bake your cake as directed.

Allow the cake to cool completely.

Step Three:
Put your baked cake in a large mixing bowl.

Use fork to crumble the entire cake at chunks at a time.

Add about 1/2 of the package of chocolate frosting to the crumbled cake.
The chocolate frosting is what acts as a glue to hold the cake balls together.

Use fork to mix the frosting evenly throughout the crumbled cake mix until the cake mix is well moistened.

Your cake mix should be moist enough to shape into a large mound and keep its shape.

Step Four:
Roll your cake mix into 1 inch balls using the palms of your hands. Put on lined sheet pans and freeze for an hour-

Step Five:
Now we prepare the chocolate shell. Pour one entire package of white chocolate candy melts into a microwave safe bowl. Follow the melting instructions on the package. *Be sure not to burn the candy melts or they will taste super yucky*

Pull out your melted white chocolate and stir thoroughly with a spoon until COMPLETELY smooth. Once smooth, add a large spoon full of shortening {Crisco} to the white chocolate to thin out the consistency a bit. Stir thoroughly again.

Step Six:
Take a cake pop and dip into the white chocolate about 1 inch.

And then place it into the center of your cake ball.
This will act as a glue keeping your cake pop and stick attached.

Then place your cake pop in the Styrofoam to harden.
Continue with the remaining cake pops.

Step Seven:
Now you are ready to coat your cake pops in the delicious white chocolate.
This is the most tricky step of the entire recipe. It took me some practice before I was good at evenly coating the chocolate on the pop.
The key is to place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy.

Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip.

Step Eight:
Now its time to make your pops look extra pretty. You can just add sprinkles of choice or Use the remainder of your white chocolate for the drizzle. If you run out, make more following the steps above. Add the GEL food coloring of your choice until you receive your desired color. The liquid food coloring will immediately harden and ruin your chocolate. ( Learned the hard way )

Enjoy-

Almond Poppy Tea Cookies

2010-12-09T16:02:00.000-08:00

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup Gold Medal® all-purpose flour
1	tablespoon poppy seeds
1/2	cup butter or margarine, softened
1	package (3 oz) cream cheese, softened
2	teaspoons almond extract
1	egg
1/4	cup sliced almonds, if desired
1	cup powdered sugar
3	to 4 teaspoons water

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Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature. Makes approx. 30 cookies.

Recipe & Picture from {Betty Crocker}