Family Favorite Recipes

"Watermelon" Waffles

2011-06-09T07:10:00.000-05:00

While reading some fun blogs recently, I came across an idea for watermelon waffles!

Since our family loves waffles.....

and since it is summertime....

and since school is not in session....

and since this teacher mom actually has time to have fun in the kitchen,

...I made these for the kiddos.

I am glad there are creative people in the world who blog about their ideas so that I can make fun foods that my kids think are cool! Head on over to Random Thoughts of A Supermom for the recipe!

Blueberry Cobbler

2011-06-04T20:54:00.000-05:00

It is blueberry picking season again. I love picking blueberries. I usually do it in the early morning or late evening to avoid the humid heat of our region. These are my favorite times of the day, so blueberry picking is a great excuse for being in the outdoors. I also usually go with friends whom I can chat with while picking!

This week, we have enjoyed blueberry pancakes and blueberry cobbler.

Warm Blueberry Cobbler a la mode

2 1/2 – 3 lbs blueberries, sliced
1/2 c. sugar
2 T. cornstarch
2 T. water
3/4 c. brown sugar
3/4 c. quick cooking oats
1/2 c. flour ( I used a gf blend and it worked great)
1/2 c. butter
In a saucepan combine blueberries and regular sugar. Let sit for 30 minutes. After sitting, cook over medium heat for 5 minutes.Combine cornstarch and water and stir into berry mixture and bring to a boil. Boil 1 minute or until mixture is thickened. Spoon mixture into 8×8 or similar pan. Combine brown sugar, oats, and flour then cut in butter to form a crumbly mixture. Spread evenly over blueberry mixture.Bake at 350 for 25-30.

Recipe adapted from Strawberry Cobbler at Lynn's Kitchen Adventures.

Watermelon Limeade

2011-06-02T18:20:00.000-05:00

It is blazing hot in the deep south right now! The first week of June has brought us temperatures above 100 degrees. It is hard to believe, but sure does make me grateful for air-conditioning!

One way that I have chosen to fight the heat is with this yummy summer drink. Watermelon is in season and is a favorite treat of my family. So why not make it into a cold drink? To make this drink, follow this link!

Chocolate and Peanut Butter Bliss!

2011-05-08T13:28:00.004-05:00

I recently found this recipe for Peanut Butter Truffle Brownies over at A Wise Woman. Since I am a lover of all things chocolate and all things peanut butter, I thought this combination looked too good to pass up!

Part 1:

Make the brownie layer. Preheat oven to 350. Butter bottom and sides of pan.

1 c. butter

2 c. sugar

3 eggs

3 t. vanilla

2/3 c. cocoa powder

1 c. all purpose flour

1/2 t. salt

1/2 t. baking powder

Melt butter, then remove from heat and add sugar. Beat in eggs and vanilla until combined. Next, add cocoa, baking powder and salt. Add flour and stir until just combined. Pour into prepared pan and spread into an even layer. Bake for 25-30 minutes. Let cool completely in pan on a cooling rack.

Part 2:

While the brownies are cooling, make the peanut butter filling.

1/2 c. butter softened

1/2 c. creamy peanut butter

2 c. powdered sugar

2-3 t. milk

In a mixer, combine the filling ingredients and beat until smooth. Add more milk if needed to make it spreadable. Spread in an even layer over the cooled brownies. Place in refrigerator until filling is set (about 30 min).

Part 3:

While the filling is setting, make the ganache topping:

1/4 c. creamy peanut butter

2 c. semi-sweet chocolate chips

1/4 c. butter

2 T. heavy whipping cream

Combine ingredients in a double boiler or in the microwave. Melt together and combine. Pour the ganache over the top of the chilled filling and spread gently. Return to refrigerator until set.

Grandmother Eddy's Arkansas Cornbread

2010-12-18T22:08:00.005-06:00

2 eggs

2 c. buttermilk

1 t. baking soda

2 c. cornmeal

1 t. salt

Heat oven to 450.

Generously oil round skillet. Heat skillet in oven while preparing batter.

Beat eggs then beat in rest of ingredients until smooth. Pour batter into hot skillet until almost full.

Bake 20-25 minutes or just until set.

Serve piping hot with butter.

Grandma Justice's Turkey Stock

2010-12-18T22:05:00.002-06:00

turkey neck, gizzard, heart and feet

2 stalks celery with leaves

1 med. onion, quartered

1 carrot, sliced in several pieces

1 t. salt

1 bay leaf

a few peppercorns

5 c. cold water

Add all ingredients to large stock pot. Simmer for 1-4 hours. Strain.

Grandma Justice's Turkey Stuffing

2010-12-18T21:39:00.005-06:00

3/4-1 1/4 c. turkey stock

2 c. crusty corn bread

3 c. whole wheat bread

2 eggs slightly beaten

3/4 c. melted butter

1/2 t. each: thyme, sage, sweet marjoram

1 t. salt

1 unpeeled apple, diced

1/4 c. finely minced onion

1/4 c. minced celery with leaves

Crumble corn bread and wheat bread into pieces (leaving crusts on bread). Let dry slightly in oven (turn on heat, but don't toast bread).

Beat eggs until foamy and stir in melted butter and seasonings.

Combine breads, apple, onion, and celery.

Add eggs and seasonings and stir well.

Add stock slowly and test carefully until stuffing is right consistency.

(TEST= pick up dressing and press it between your hands gently. Put it on a plate. If it holds together but barely separates as you lift with a fork, there is enough moisture. This is the texture it will have when baked.)

Cover with foil and bake at 350. Be careful not to over bake.

Eggnog Punch

2010-12-13T12:26:00.003-06:00

1 quart peppermint ice cream, softened
4 cups eggnog, chilled
2 cups ginger ale, chilled

Pour eggnog in a punch bowl, add ice cream. Use a potato masher to blend ice cream with eggnog. Add ginger ale. Serve.

Fudge Pie

2010-12-12T11:49:00.002-06:00

1 c. chocolate chips

2 sticks butter or margarine

1 t. vanilla

4 eggs

2 c. sugar

1 t. salt

Melt the chocolate chips and butter in the microwave. Add sugar, eggs, vanilla and salt. Stir. Pour into 2 regular (not deep dish) frozen pie crusts.

Bake at 350 in the oven for 30-35 minutes. Allow to set and cool.

Enjoy luscious chocolate goodness!

Honey Crunch

2010-10-31T17:26:00.003-05:00

3 cups Quaker Corn Bran or Oatmeal Bran cereal

1 cup Quaker oats (quick or old-fashioned)

1 cup coarsely chopped nuts

1 tsp. cinnamon

¼ tsp. salt

½ cup butter or margarine

1/3 cup honey

¼ cup firmly packed brown sugar

½ cup raisins, optional

Heat oven to 325 degrees. In large bowl, combine cereal, oats, nuts, cinnamon and salt.

In small saucepan, combine butter, honey, and brown sugar. Cook over low heat, stirring constantly, until butter is melted and ingredients are well blended. Pour over cereal mixture; mix until thoroughly coated.

Spread evenly into 15x10 inch jelly roll pan. Bake 20 to 25 minutes or until mixture is golden brown, stirring occasionally.

Immediately spread mixture onto waxed paper covered cooling rack. Stir in raisins, if desired. Cool completely. Store in tightly covered container in cool, dry place.

Makes about 7 cups.

Note: I used 1/2 c. walnut halves, 1/2 c. chopped pecans. I also added 1/4 c. roasted soy nuts.

Pumpkin Chocolate Chip Muffins

2010-10-27T22:06:00.001-05:00

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

(Thanks to my friend, Gina, for this tasty recipe perfect for fall!)

Homemade Taco Seasoning

2010-09-27T20:55:00.004-05:00

Need to make tacos but don't have one of the seasoning packets from the grocery store for your meat? I recently found this homemade taco seasoning recipe at Tammy's Recipes.

1 clove minced garlic
1/2 cup chopped onion
1/2 teaspoon salt
dash of black pepper
1 teaspoon ground cumin
1 teaspoon ground chili powder
Your favorite hot sauce, to taste

Brown a pound of ground beef with garlic and onion. Drain and return to pan. Add the salt, pepper, cumin, chili powder, and some hot sauce.

Easy Cheesecake Bar

2010-05-02T16:16:00.003-05:00

I recently helped several ladies at church give a wedding shower for one of the young men in our church and his fiance. It was a fun affair with summer decor and a music theme (since both the bride and groom-to-be love music). The vision for the shower came from the April 2010 Southern Living Magazine. This recipe was a hit and came from the magazine as well.

1 c. all purpose flour
1/3 c. firmly packed light brown sugar
1/4 c. butter, softened
3 (80z) pkgs cream cheese, softened
3/4 c. granulated sugar
3 large eggs
1/3 c. sour cream
1/2 t. vanilla extract
1 (15.5 oz) container ready-to-spread chocolate frosting (optional)
garnish: fresh raspberries

Beat flour, brown sugar and butter at medium-low speed with an electric mixer until combined. Increase speed to medium, and beat until well blended and crumbly. Pat mixture into a lightly greased 13- x 9-inch pan. Bake at 350 degrees for 13 to 15 minutes or until lightly browned.

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour over baked crust.

Bake at 350º for 25 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours; cut into bars.

If desired, spoon frosting into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a frosting monogram on each bar. Garnish, if desired.

Southern Living, APRIL 2010

Homemade Hamburger or Hotdog Buns

2010-03-27T14:39:00.002-05:00

This yummy recipe is from the $5 Dinner Mom Cookbook. I won this cookbook recently from BeCentsable and have had a lot of fun discovering new and economical recipes.

1 c. hot water
2 c. white flour
1 c. whole wheat flour
1 T. or pkg. active dry yeast
1 t. sugar
1 t. salt
1 T. canola oil
1 T. butter, melted
2 T. milk

Place all ingredients, except butter, in bread machine bowl. (The instructions that came with my bread machine say to put liquids in first, then other ingredients, yeast last) Set machine to dough cycle.

Once dough cycle is complete, flour your fingers, remove dough and place on floured surface. Shape into hamburger or hot dog bun sizes. Place buns on a greased baking sheet. Set aside and let the buns rise for at least 30 minutes in a warm place. Preheat oven to 350.

Bake buns in the preheated oven for 20-25 minutes, until slightly golden on top. Remove the buns from the oven, brush tops with melted butter, and return to the oven for 2 minutes. Remove and let cool on a rack. Cool slightly before slicing.

Valentines Cookies

2010-02-07T12:01:00.004-06:00

Happy Valentines!

The special day is just a week away, but I am already in the mood to cook something pretty. That is why I made these cookies yesterday. This recipe is not original with me. I have seen it posted here and here and here.

It is definitely a fun and yummy recipe, and I know I will be using it often!

Cookie Recipe:

1 box red velvet cake mix
1/2 c. oil
2 eggs

Preheat oven to 350.
Mix ingredients until well combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart. Using a spatula, flatten the dough slightly. This helps make uniform cookies.
Bake for 10-12 minutes. Cool

Cream Cheese Filling:

1/2 c. butter, softened to room temperature
1 (8oz) pkg cream cheese, softened to room temperature
1 (1 lb.) box of confectioner's sugar
1 t. vanilla

In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth.

Spread cream cheese filling between two cookies. Use heart shaped cookie cutters to create valentines cookie sandwiches.

Pizza Casserole

2010-01-18T20:16:00.003-06:00

2 lbs. ground beef
1 lg. onion, chopped
2 jars (28 oz. each) spaghetti sauce
1 (16 oz.) pkg spiral pasta, cooked and drained
4 c. (16 oz) shredded mozzarella cheese
8 oz. sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13X9 in baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Bake, uncovered, at 350 for 25-30 minutes or until heated through.

Can be frozen (before baking) for up to 3 months.

Cappuccino Muffins

2010-01-18T07:18:00.009-06:00

Follow this link to a tasty recipe for some get-your-morning-started-right muffins.

I recommend doubling the recipe, as the dozen muffins it makes didn't last long enough in my house! (The amount of frosting created by the recipe is enough to ice 24 muffins)

(photo by Nan Doud)

Another Chocolate Cake (There's No Such Thing As Too Many Chocolate Cake Recipes!)

2010-01-11T08:07:00.003-06:00

CAKE:

MIX:
3 cups sifted all purpose flour
3 cups sugar
1 ½ tsp baking soda
¾ tsp salt

BRING TO BOIL:
4 ½ T cocoa
1 ½ cup water
¾ cup oil
1 ½ sticks butter
Pour over dry mix and stir well.

ADD:
3 eggs
¾ cup buttermilk

Stir with wooden spoon until well blended and lumps are gone.

Bake in 2 8X8-inch well greased and floured pans at 350 for about 30 minutes. Cool in pan about 10 minutes. Remove from pan. Ice while warm.

ICING:

MELT:
1 stick butter
6 T. milk
4 T. cocoa
Pour into mixing bowl.

ADD:
1 box powdered sugar
½ cup nuts (if desired)

Beat with electric mixer until well blended, about 2 minutes.

Pour over warm cake.

Stromboli

2009-12-27T21:42:00.002-06:00

½ pound ground beef

½ cup chopped onion

1 (32-ounce) package frozen bread dough, thawed and divided

2 tablespoons prepared mustard, divided

12 slices American cheese, divided

2 cups shredded mozzarella cheese, divided

2 (3 ½ ounce) packages sliced pepperoni, divided

2 teaspoons dried Italian seasoning, divided

Vegetable oil

Brown ground beef and onion in a large skillet, stirring until meat crumbles. Drain well, and set aside.

For each Stromboli, place 1 loaf bread dough on a lightly floured surface; roll dough into a 12-inch square.

Spread 1 tablespoon mustard over dough to within ½ inch of edges.

Layer 3 slices American cheese, ½ cup mozzarella cheese, half of pepperoni, and half of beef mixture lengthwise down center third of dough, leaving a ½ inch border at top and bottom of dough; sprinkle with 1 teaspoon Italian seasoning.

Top with ½ cup mozzarella cheese and 3 slices American cheese. Fold each side of dough over filling; pinch seam and ends to seal.

Transfer loaves to greased baking sheets; brush loaves with oil. Bake at 350 degrees for 25 minutes or until lightly browned. Cut each loaf into 4 slices. Makes 8 servings.

** You may substitute shredded 4 cheese blend for the American cheese slices and olive oil for the vegetable oil.

Aunt Gloria's Moon Pie Cake

2009-12-22T20:32:00.004-06:00

My Aunt Gloria gave me this recipe in 2003 when I was compiling a cookbook of family recipes. I was making the book as a gift to my sister at her wedding.

I have used this recipe over and over. It is a wonderful cake to give as a gift and to take to parties. On the outside, it looks like an ordinary chocolate cake, but once cut into, has a very scrumptious surprise.

Ingredients:
Devils Food or Swiss Chocolate Cake Mix
1 lb powdered sugar
1 8 oz cream cheese
1 cool whip
1 pkg milk chocolate chips

Bake cake as directed on box in 2 9 or 10 inch round pans. Allow to cool completely.

Mix the powdered sugar, cream cheese and cool whip. Spread between the chocolate layers.

For icing, melt the chocolate chips with a little water. Stir until smooth and pour over cake. Spread icing until entire cake is covered. Serve on a cake stand or wrap as a gift.

Want to read more about this cake? Click here.

Some Very Yummy (and VERY Hot) Shrimp!

2009-12-15T15:42:00.003-06:00

I am attending a Christmas gathering tonight where everyone brings their favorite finger foods. This is what I am taking. I made it this afternoon and have already sampled it. I am working quite hard to refrain from eating the rest of it before I leave for the party!

It is most definitely a dish for those who love spicy things....so BEWARE!

My New Favorite Brownie Recipe

2009-12-14T16:03:00.004-06:00

I love made from-scratch brownies! The packaged mixes just don't compare to the real, from-scratch version (The Hershey's brownie mix at Sam's is the only exception, in my opinion). Ever since my high school days when my Aunt Melanie would serve her delicious brownies, I have used her recipe any time I needed/wanted brownies.

However, her recipe calls for Crisco, and I think its the only reason I use Crisco. So when I was recently craving brownies and had no Crisco, I went searching for a new from-scratch recipe. I discovered the Add Anything Brownies on Karen's blog. They are very chewy and yummy! I recommend you give them a try!

Pumpkin and Cream Cheese Muffins

2009-12-14T13:09:00.008-06:00

8 oz. cream cheese
3 eggs
2 1/2 c. sugar
2 1/2 c. flour
1/4 c. pecans, roughly chopped
3 T. butter, melted
2 1/2 t. cinnamon
1/2 t. salt
2 t. baking powder
1/4 t. baking soda
1 1/4 c. solid-packed pumpkin
1/3 c. vegetable oil
1/2 t. vanilla

Heat oven to 375 degrees. Lightly coat muffin tins with oil and set aside.

Mix in small bowl and set aside:
8 oz cream cheese
1 egg
3 T. sugar

Toss in medium bowl and set aside:
5 T. sugar
1/2 c. flour
1/4 c. pecans
3 T. butter
1/2 t. cinnamon

Combine the remaining sugar, cinnamon and flour with the salt, baking powder, and baking soda in a large bowl. Make a well in the center.

Lightly beat 2 eggs, pumpkin, oil and vanilla together in a medium bowl. Pour into the well of the flour mixture. Mix with a fork just until moistened.

Evenly divide half the batter among the muffin cups. Place 2 teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter.

Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean - 20 to 25 minutes.

Cool on wire racks.

(recipe from Country Living magazine, September 2004)

Banana Walnut Cake

2009-11-08T15:02:00.005-06:00

During a recent visit to my parent's home, I had the privilege of eating in the home of Greg and Barbara Vance. After a wonderful meal in her warm and comfortable home, she served this remarkably moist banana cake. I liked it so much, I think it will be my new banana bread recipe. I can't wait to serve it to my family for breakfast.

1 box yellow moist
1 c. water
1/3 c canola oil
3 ex lg eggs
1 sm box instant banana cream pudding mix
2 lg or 3 sm bananas

Blend cake mix, water, oil, eggs and pudding mix on medium speed until moistened. Add bananas until blended.

Use spray flour on tube pan, pour in cake and sprinkle crushed walnuts on top.

Bake at 350 degrees for 55-60 min. or until knife inserted at center comes back clean.

Penne Rustica

2009-10-31T11:59:00.005-05:00

My mom found the TopSecretRecipes version of Macaroni Grill's Penne Rustica. Instead of making it in individual servings, she layered the pasta, meat and sauce in a large casserole dish.

It makes a hearty and very yummy dish. Click the link above to find the recipe.

Skillet Cabbage and Ham

2009-10-31T11:47:00.002-05:00

2 T. olive oil
1/2 lg head cabbage thinly sliced
2 lg carrots, peeled and shredded
1/2 c. white wine
10 oz. ham steak, cut into bite size pieces
1 lg apple, cored and diced
1 T. cider vinegar
1 1/2 t. caraway seeds
1/2 t. salt
1/4 t. black pepper

Heat oil in a lg nonstick skillet over med-high heat. Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally.

Stir in wine and simmer for 1 minute. Add ham, apple, vinegar, caraway, salt and pepper. Simmer on med heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off.

Cover and let stand a few minutes before serving.

Lemon "Poke" Cake

2009-10-31T11:42:00.002-05:00

1 lemon supreme cake mix (can also use a yellow butter recipe cake mix)
1 pkg instant lemon pudding
4 eggs
3/4 c. oil
3/4 c. water

Beat together until well mixed. Bake at 350 for 40 minutes or until done in a 9X13 greased pan.

When cake is done, poke holes in cake with fork and spread icing evenly while cake is hot. Put back in oven for 5 minutes.

Icing:

Mix:
1 small can frozen lemonade
2 1/2 c. powdered sugar

Green Chili Auction Special

2009-10-31T11:37:00.003-05:00

12 corn tortillas
1 lb. hamburger meat
1 onion, chopped
1 can crm chicken soup
1 can Pet milk
4 c. grated cheddar cheese
1 can chopped green chilis

Brown hamburger meat with onions.
In a bowl, combine cream of chicken soup and Pet milk.
Fry tortillas just long enough to soften them. Line 9X13 baking dish.
Spread layer of hamburger, green chilis and grated cheese.
Cover with half of soup mixture.
Spread another layer of fried tortillas, the remaining hamburger, green chilis and soup mixture.
Cover with remaining cheese.
Bake 30-45 minutes at 375 or until cooked through.

Cranberry Pumpkin Muffins

2009-10-26T18:51:00.008-05:00

These yummy muffins are a wonderful breakfast food. They also make the perfect snack for a crisp fall afternoon.

1 c. canned or cooked pumpkin

1 c. sugar

1/2 c. milk

2 eggs

1/4 c. butter melted

2 c. all purpose flour

2 t. baking powder

1 t. ground cinnamon

1/2 t. baking soda

1/2 t. ground nutmeg

1/2 t. ground ginger

1 c. chopped walnuts

1 c. fresh or frozen cranberries

Beat pumpkin, sugar, milk, eggs and butter.

Combine dry ingredients; stir into pumpkin mixture.

Fold in walnuts and cranberries.

Pour into greased muffin tins.

Cook at 350 degrees for 15-20 minutes or until done.

Allow to cool. (makes 24 muffins)

Cinnamon Rolls To Die For!

2009-10-14T08:05:00.004-05:00

I have been making Pioneer Woman's Cinnamon Rolls for more than a year now. I really think this is the best cinnamon roll recipe ever. They are fairly easy to make and have become my favorite thing to bake for other people.

Not too long ago, Pioneer Woman featured on her blog a variation of her rolls: Orange Marmalade Rolls! That was all it took to get the wheels in my brain to turning. I started thinking of other variations that might be tasty.

This past summer when the Georgia peaches were in season, I decided to try a peach variation. And most recently, I used the fall apples in an apple roll!

To make these rolls, use Pioneer Woman's Cinnamon Roll recipe to make a batch of dough. After rolling out the dough, instead of using cinnamon and sugar, substitute with one of the fillings below. (When the recipe called for 1/2 c. of melted butter to be poured on the dough before the filling, I reduced that about to 2 T.)

PEACH ROLLS

In a large saucepan, combine

about 5 chopped fresh peaches
1/3 c. sugar
dash cinnamon
1 t. butter
1 c. peach nectar (can be found in cans on juice aisle)

Cook over medium heat until it begins to thicken.

Allow to cool completely before using on roll dough.

After the rolls are cooked and are still hot, generously pour the peach glaze over them.

PEACH GLAZE

2 lb. powdered sugar
2 t. vanilla
1/2 c. milk
1/4 c. melted butter
1/4 c. peach nectar
1/8 t. salt

Stir all ingredients together until smooth.

APPLE ROLLS

In large saucepan, combine

2 large cooking apples, chopped
2 tablespoons all-purpose flour
3/4 cup sugar
and 1/4 cup butter or margarine

Bring to a boil over medium high heat. Cook 3 minutes. Reduce heat to medium-low; cook 10 minutes, stirring constantly until thick.

Stir in 1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg.
Allow to cool completely before using on roll dough.

After the rolls are cooked and are still hot, generously pour the apple glaze over them.

APPLE GLAZE

2 lb. powdered sugar
2 t. vanilla
3/4 c. milk
1/4 c. melted butter
1 t. ground cinnamon
1/2 t. nutmeg
1/8 t. salt

Stir all ingredients together until smooth.

Thanks, Pioneer Woman for the inspiration!

Praline-Apple Bread

2009-09-05T20:47:00.001-05:00

My friend, Judy, recently made this bread and posted a picture of it on Facebook. It looks sooo delicious and I can't wait to bake it myself. Posting it here is the easiest way to keep up with it, so here it is:

Judy modified the recipe a little, so be sure to check out her modifications at the bottom of the post.

1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar

Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

Recipe from Debbie Grusska, Hobart, Indian

This recipe can be found here

Judy modified the recipe by using light sour cream. She also substitued 1 1/3 AP flour + 2/3 cup whole wheat flour for the 2 c. AP flour.

Homemade Pretzels

2009-04-08T10:26:00.000-05:00

I really want to try making these soon!

Bunny Munch

2009-04-01T16:17:00.006-05:00

Remember when I made this?

Moose Munch is one of our favorite snacks!

So you can imagine how thrilled I was to find the Easter version called Bunny Munch.

For the recipe, click here, and enjoy snacking on it this week!

Frosting Filled Cupcakes

2009-03-30T22:46:00.003-05:00

I was recently asked to provide a snack for my daughter's church children's choir rehearsal. I decided to make mini cupcakes with a filling inside.

This idea came from my friend, Judy.

I used the DeMarle mini muffin to bake these cake mix cupcakes. I then used a cake decorator tip to inject the inside of the muffin with homemade icing. I will share the icing recipe I used, but any filling can be used.

After injecting the cupcakes, I changed the decorator tip to a flower, and decorated the tops with a single flower. Because of the Easter season approaching, I used pastel colored icing.

Frosting recipe:

¼ c. meringue powder (dried egg whites)

· 2/3 cups water

· 12 cups sifted confectioners' sugar (approx. 3 lb.)

· 1¼ cup solid vegetable shortening

· 1 teaspoon Clear Vanilla Extract

· 1 teaspoon Clear Butter Flavor

· ½ teaspoon Clear Almond Extract

· ¼ to ½ cup milk

In large bowl, whisk meringue powder and water until peaks form. Add about 4 cups of the powdered sugar; whisk into meringue.

Add about half of the shortening and cream in electric mixer. Add vanilla, butter flavor and almond flavor.

Add another 4 cups of powdered sugar; mix, beating well on medium speed. Add remaining shortening; mix.

Add final 4 cups powdered sugar and ¼ cup milk; mix.

Scrape sides and bottom of bowl often. To reach desired consistency, add remaining milk gradually and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: Makes about 8 cups

My thanks to Kelley for the frosting recipe!

Potato Rolls

2009-03-20T22:58:00.005-05:00

This favorite bread recipe was given to me by my friend, Lynn. She is a frequent bread maker, and I was honored when she gave me a handmade booklet of all her bread recipes. I recently made this roll for supper co-op and was very pleased with the results.

This is a bread machine recipe. You will need to follow your machine's instructions about what order to add ingredients.

1/2 c. mashed potatoes
1/4 c. potato water
1/4 c. canola oil
1 c. warm milk
1 egg
1/4 c. sugar
1 1/4 t. salt
4 c. bread flour*
2 1/4 t. yeast

*I modified the amount of flour: 3 1/2 c. bread flour and 1/2 c. whole wheat flour*

I place all these ingredients in bread maker and use the dough cycle. Then shape into rolls, cover in a warm place and allow to rise until double in size. Bake at 350 degrees until golden brown.

Potato Casserole

2009-02-28T13:15:00.004-06:00

This very yummy side dish was served at my hubby's 40th birthday party. It got many rave reviews! I'm posting this recipe for all the people who requested it. Thanks to Judy for sharing it with us.

1 pkg. frozen hash browns, thawed (cubed or shredded)

16 oz. sour cream

1 can cream of chicken soup

1/2 stick butter or margarine, melted

2 cups shredded Colby jack cheese

Preheat oven to 350 degrees. Stir together all ingredients until mixed well. Pour into greased 13x9x2 inch pan. Bake for 45 minutes to an hour until potatoes are tender.

Breakfast Banana Split

2009-02-16T15:00:00.001-06:00

I mentioned in a previous post the cookbook our daughter got for Christmas.

This was the first recipe she wanted to make from it. Both the kiddos worked together to make these and have asked for them over and over.

Here's how you can do it, too!

1 banana
1/2 c. of your favorite crunchy cereal, divided
1/2 c. fruit flavored yogurt
1/4 c. blueberries or strawberries, sliced
1/4 c. pineapple chunks, drained
maraschino cherries (optional)

Peel banana and cut down the middle lengthwise with a butter knife.

Place banana in a cereal bowl or a banana split dish.

Sprinkle half of the cereal over the banana, but save the other half for sprinkling on top.

Spoon yogurt over the banana and cereal.

Add the rest of the cereal and fruit on top. Add cherries, if you like.

Lemon Mascarpone Cake

2009-02-15T14:00:00.003-06:00

A friend's mom prepared this for us. It is her attempt to copy an Olive Garden dessert. It is VERY yummy!

White cake mix
1 whole egg
instant lemon pudding mix

Bake cake mix according to directions using only 1 egg and adding 1/3 box of lemon pudding mix.
Bake in two layers.

Filling:
**Mascarpone cheese (about 1/3 of small tub)
1/2 c. heavy whipping cream
1 t. clear vanilla
1/3 c. sugar
1 T. of instant lemon pudding mix

Mix filling ingredients. Spread between cooled cake layers. Sprinkle powdered sugar over top of cake.

**Mascarpone cheese substitution:
Blend 8 oz. soft cream cheese with 1/4 c. heavy cream and 2 T. softened butter. Use 1/3 of this as substitution for mascarpone cheese in filling.

Valentine Pancakes

2009-02-14T09:35:00.005-06:00

Our daughter was given the Gooseberry Patch cookbook, "Kids in the Kitchen" for Christmas. We have had fun reading the cute jokes, looking at the eye-catching illustrations and preparing the yummy recipes in it.

Our daughter's favorite breakfast is pancakes, and so on this Valentine's Day she asked if we could use the pancake recipe from her new cookbook. The recipe said to put the batter in a squirt bottle and use it to draw shapes, and letters. I didn't have a squirt bottle so I used the cake decorator tool.

We also used cookie cutters to make heart shaped pancakes.

Our daughter was thrilled with the results and was very excited to surprise her Daddy with this message.

Our son giggled at the happy face on his plate when he came to the table. He was also very excited when I gave him a pancake in the shape of his first initial.

In case you need it, here is the recipe for the batter. I liked this batter..it was not as runny as the one I usually use. This made it easy to use the cake decorator. It also made a very fluffy pancake.

1 egg
1/2 c. milk
2 T. butter, melted
1 c. all-purpose flour
2 t. baking powder
2 T. sugar
1/2 t. salt

Whisk egg, milk, butter together in a mixing bowl.

Combine flour, baking powder, sugar and salt and pour into the egg mixture. Stir just enough to wet the flour.

Pour batter into plastic squirt bottle or cake decorator tool.

Squirt batter into sprayed skillet or onto griddle over medium heat and draw shapes or letters.

Cook on one side until the bubbles stop popping. Flip and continue cooking briefly on the second side until golden.

Baked Ziti

2009-01-04T15:35:00.004-06:00

While visiting my sister this Christmas, we were served this delicious dish! Our whole family enjoyed it so much that I begged for the recipe (didn't really have to beg). I've already made it for a large dinner party at my house!

1 box penne pasta noodles
olive oil or salt
spaghetti sauce
Ricotta cheese
meatballs
shredded mozzarella cheese
dried parsley

Bake the noodles according to package directions (with salt or olive oil). Place a thin layer of spaghetti sauce on bottom of lasagna pan then pour in the cooked noodles. Spoon Ricotta cheese over the noodles every inch or so. Next place the meatballs on top and pour more sauce over them. Cover with mozzarella cheese and sprinkle with dried parsley. Bake at 350 degrees until cheese is melted and sauce is bubbly.

Serve with extra sauce on the table.

Spaghetti Sauce

2009-01-04T15:22:00.004-06:00

*This very yummy recipe is used by my sister's mother-in-law. She found it in a 1960's McCall's magazine*

1/3 c. olive oil or salad oil
1 1/2 c. finely chopped onion
1 clove garlic, crushed
1 can (2 lb. 3 oz) Italian tomatoes, undrained
1 can (6 oz) tomato paste
2 T. chopped parsley
1 T. salt
1 T. sugar
1 t. dried oregano leaves
1 t. dried basil leaves
1/4 t. pepper

In hot oil in 5 quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1 1/2 c. water, mashing tomatoes with a fork. Bring to boiling and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.

Glazed Crackers

2008-12-12T17:06:00.002-06:00

The "flip-flop bandits" got together recently for our annual Christmas bash. Susan brought this delicious little treat, and I just had to share it with you! It's another goody for parties and cookie exchanges.

1 cup butter
½ cup sugar
1 tsp vanilla extract
1 cup chopped pecans
2 sleeves Ritz crackers
½ cup chocolate chips
½ cup white chocolate chips

*Preheat oven to 325. Combine butter & sugar over medium heat. Bring to boil & cook 3 min. Stir in vanilla & pecans. Arrange crackers on cookie sheet and spoon pecan mixture over crackers.
*Bake 6 min.
*Remove from oven & sprinkle choc chips on top of pecan mixture. Return to oven & bake for 2 minutes or until chocolate is melted to your liking.
*Remove from oven & let cool briefly.Transfer crackers to serving plate or an airtight container.

Snowballs

2008-12-11T17:39:00.000-06:00

1 c. butter, softened
1/3 c. sugar
1 T. water
1 t. vanilla
2 1/4 c. flour
1 c. chopped pecans
1 c. sifted powdered sugar
edible cake sparkles or colored sugar

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beat until combined, scraping sides occasionally. Beat in water and vanilla until combined. Beat in as much flour as you can with the mixer. Using a spoon, stir in the remaining flour and chopped pecans.

Shape dough into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet.

Bake at 325 for 20 minutes or until bottoms are light brown. Cool completely.

Place sifted powdered sugar into bowl. Separate if using more than one color of crystals. Add a different crystal in each bowl of powdered sugar. Gently roll and shake cooled cookies in desired powdered sugar mixture.

Yields: 36

Sugar Plums

2008-12-10T22:35:00.001-06:00

2 eggs, beaten
1 1/2 c. sugar, divided
1 c. dates, chopped
1 c. coconut
1 c. walnuts, chopped
1 t. vanilla extract

Blend eggs and one cup sugar together. Stir in dates, coconut, walnuts and vanilla. Butter a 2 quart casserole dish and pour in mixture. Bake at 375 for 30 minutes, stirring every 10 minutes. Remove from oven and let cool until mixture can be handled. Roll into walnut size balls. Roll balls in remaining sugar.

Egg Nog Logs

2008-12-08T17:00:00.000-06:00

1 c. butter, softened
3/4 c. sugar
1 egg
3 c. flour
1 t. ground nutmeg
1/4 t. salt
2 t. vanilla extract
1 t. rum extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, nutmeg and salt. Gradually add creamed mixture and mix well.

Divide dough in to 10 equal portions. Roll each into a 15 inch log. Cut each log into five 3 inch pieces. Place on lightly greased baking sheets (or the baking world's greatest invention: the DeMarle Silpat). Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.

Vanilla Frosting:

1/4 c. butter, softened
2 c. confectioners sugar
5 t. milk
1 t. vanilla extract
3/4 c. finely chopped pecans

In a small mixing bowl, beat the butter, confectioners sugar, milk and extract until smooth. Dip ends of cookies in frosting then in pecans. Place on waxed paper (or the baking world's greatest invention: the DeMarle Silpat) until set. Store in airtight container.

Hidden Mint Sugar Cookies

2008-12-07T17:00:00.000-06:00

1 roll ready to bake sugar cookie
1 pk. of your favorite mini mint patties
pecans, chopped finely
egg wash (beaten egg)

Place 1 slice of sugar cookie on greased cookie sheet.

Place mint on the slice. Lay a second slice of sugar cookie on top.

Brush lightly with egg wash. Lightly press chopped pecans on top.

Bake according to directions on pack of sugar cookie.

Not Your Typical Potato Soup

2008-12-06T17:09:00.003-06:00

My neighbor and friend, Nancy, recently brought me a pot of potato soup. This potato soup was not the typical recipe that you usually make. So, I got her to give me the recipe, and I promptly added it to my stash of recipes

butter or margarine
medium onion, chopped
10 medium potatoes, cubed and boiled until tender
8 oz. french onion dip or ranch dip
2 can cream of chicken soup
milk

Saute onion in butter or margarine. Add dip, soup and 2 soup cans of milk and stir. Add Potatoes. Cook until blended and warm.

Coffee Bean Cookies

2008-12-06T17:00:00.000-06:00

1/2 c. butter, softened
1/4 c. sugar
1 t. salt
2 1/4 c. flour
1 t. baking soda
1/4 c. toasted almonds, chopped
4 English toffee flavored candy bars (1.4 oz size), chopped
1/2 c. shortening
2 large eggs
1 t. vanilla extract
3/4 c. firmly packed brown sugar
1/2 t. ground cinnamon
1 c. chocolate covered coffee beans

Beat butter and shortening at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in almonds, coffee beans and candy. Cover and chill dough, if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 for 10-11 minutes or until golden. Cool on cookie sheets 1 minute. Remove to wire racks and cool completely.

Angel Kisses

2008-12-05T22:00:00.002-06:00

These are the cookie that I took to the cookie exchange tonight. They are a delectable concoction, and I love the combination of fluffy with chocolate and nuts. They're easy to make and easy on the budget too! They are pictured in this photo: the white cookies in the foreground.

Ingredients needed:

4 egg whites at room temperature
1 c. sugar
dash of salt
1 t. vanilla
1t. vinegar
1 c. chopped nuts (I used pecans)
1 c. chocolate bits

Cooking directions:

Beat egg whites in an electric mixer until very stiff. Add sugar, one tablespoon at a time, beating constantly until mixture is very stiff.

Beat in vanilla, vinegar and salt.

Fold in nuts and chocolate bits.

mmmm! That fluffy yummy sight makes me want to eat the whole bowl!

Drop by rounded tablespoonful, one inch apart, on buttered foil on cookie sheet (or the cooking world's greatest invention: The DeMarle Silpat). I found that flattening the cookie slightly before cooking makes a prettier cookie.

Bake in very low oven (250) for 1 hour.

While you are waiting for those to finish, go make polka dot Christmas ornaments for yourself, your kiddos' teachers, your neighbors, etc.

Hey, give them an ornament and some angel kisses and you've got a fantastic gift!

Remove from oven and peel off when cookies are cold.

Makes 3 dozen.

Christmas Cookies: Oreo Truffles

2008-12-02T07:46:00.004-06:00

I can't even think about this recipe without drooling. Every time I make these, it is so hard not to eat every last one of them myself! So be careful: if you are making them for a party, be sure and hide them!

You'll find the complete, illustrated recipe here.

Christmas Cookies

2008-12-02T07:34:00.003-06:00

I will be attending a Christmas Cookie Exchange this week. I have participated in these just about every year for the past 8 years or so. It is always lots of fun to be creative with baking and to enjoy the baking of others as well. In honor of the delectable and fun cookie exchanges, I will be posting a series of recipes here throughout the month. Check back periodically for a new cookie or candy recipe. You might find something you could use for your next social gathering or even your own cookie exchange party!

White Chicken Chili

2008-11-15T10:20:00.008-06:00

The weather in our neck of the woods has turned chilly today. It's a beautiful, breezy fall day that calls for hearty chilis and soups on the menu. In honor of the blustery day, I'm posting one of my favorite recipes.

2 T. oil
1 onion chopped
4 oz. chopped green chili
2 t. garlic
2 t. salt (or less)
2 t. ground cumin
2 t. ground oregano
2 t. ground coriander (optional)
1/2 t. cayenne pepper
3 (16 oz) cans great northern beans (drained)
2 (10.75 oz) cans chicken broth
2 (5 oz) cans chicken (drained)
2 c. cream of chicken soup

In small saucepan, saute onion in oil. Place onion and all other ingredients in crockpot. Cook until heated through and flavors blend.

This can also be cooked on the stovetop. Cook until heated through and flavors blended.

And of course, home stewed chicken is always a great substitute for the canned chicken.

The photos of the beautiful tree were taken last fall. For more pictures of it, click here.

Enrobed (and sprinkled) Marshmallows

2008-11-09T18:38:00.000-06:00

During our summer vacation to Myrtle Beach, we saw these yummy looking treats at a candy shop:

I thought they looked like great treats to serve at children's birthday parties, so I took a picture to help me remember them.

When I was recently asked to supply a snack for the children's choir rehearsal at church, I remembered these treats, and decided to make my own version of them.

I took lollipop sticks (found in the cake/candy section of craft department at WalMart) and placed 2 large marshmallows on each one.

Then I covered them in melted chocolate candy coating and sprinkled them with fall candy sprinkles. I hope the kiddos in the choir have fun eating these tasty, chocolaty treats!

Homemade Chocolate Syrup

2008-11-06T16:08:00.003-06:00

1 cup water
1/2 cup sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla

Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

**Thanks to Andrea Howard for this recipe**

Spicy Potato Soup

2008-11-06T13:39:00.002-06:00

1 lb ground beef
4 c. cubed, peeled potatoes (1 1/2" cubes)
1 small onion, chopped
3 cans (8oz ea.) tomato sauce
4 c. water
2 t. salt
1 1/2 t. pepper
1/2 to 1 t. hot pepper sauce

In Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 1 hour or until potatoes are tender and soup has thickened.

Yield: 2 quarts (6-8 servings)

**VERY yummy soup; perfect for fall and winter evenings!**

Glorious Morning Muffins

2008-11-03T08:47:00.003-06:00

2 c. wheat flour
2 tsp. soda
1/2 tsp. salt
1 c. applesauce
1 1/2 c. shredded carrots
1 1/2 c. apples, peeled and shredded
3/4 c. coconut
1/2 c. raisins
1 1/4 c. sugar
2 tsp. cinnamon
3 eggs, beaten
1 tsp. vanilla
1/2 c. chopped pecans

Combine flour, sugar, soda, cinnamon, and salt in a mixing bowl. In another bowl, combine carrot, apple, coconut, raisins, and pecans. Stir in beaten eggs, applesauce and vanilla. Add this mixture to the dry ingredients, stirring until just moistened. Grease and flour muffin tin and spoon batter in. Bake in a preheated 375 degree oven for 18 to 20 minutes. Remove from pan and cool on rack. (Store in refrigerator and warm before serving.)

Yields 18 regular size or 12 larger ones

WW – 3 points

Thanks, Judy for this awesome tasting and diet friendly muffin!

Sensational Double Layer Pumpkin Pie

2008-10-30T22:16:00.003-05:00

4 oz. cream cheese
1 c. plus 1 T. milk
1 T. sugar
1 1/2 c. cool whip
1 lg. pkg. vanilla instant pudding mix
1 (16 oz) pumpkin pie filling
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1 graham cracker pie crust

Mix cream cheese, 1 T. milk and sugar until smooth. Stir in cool whip by hand. Spread on bottom of crust.

Pour 1 c. milk into mixing bowl. Add pudding mix. Beat until well blended. Add pumpkin and spices. Mix well. Spread over cream cheese layer.

Add a little cool whip on top and refrigerate.

serves 8

Moose Munch!

2008-10-27T11:26:00.000-05:00

During a recent visit to Harry and David while on vacation, my children were introduced to "Moose Munch." This is Harry and David's name for a yummy concoction of popcorn, nuts, chocolate and more. Rather than buy them a bag of "Moose Munch", I decided to try to copy it. The results of my endeavor are recorded here.

I started by making caramel popcorn. You can use plain microwave popcorn for your recipe, but I had fun making it the way I remember my Mother doing it: on the stove!

You need 1 to 2 gallons of prepared popcorn. Put the popcorn in a large bowl and set aside.

In a sauce pan combine 2 c. brown sugar, 1 c. butter and 1/2 c. corn or maple syrup.

Bring to a boil and allow to slow boil for 5 minutes without stirring.

After 5 minutes, remove from heat and add 1/2 t. baking soda, 1/2 t. salt, and 1 t. vanilla.

Pour this ooey-gooey brew over the popcorn and toss. Then, lay the coated popcorn on a greased cookie sheet (or the cooking world's greatest invention: The DeMarle Silpat).

Doesn't that ooey-gooey golden glow just make you salivate? Go start popping your popcorn now and you can have some of your own in about an hour!

Place in a 250 degree oven and bake for 1 hour, stirring every 20 minutes.

Set aside your caramel popcorn for now and compile the rest of your Moose Munch ingredients. You can really add in whatever you want here. I chose mini marshmallows, peanuts, and chocolate chips. I imagine that you can also use pieces of graham crackers, almonds, pecans, butterscotch chips, m&ms, and pretzels.

Spread half of the caramel popcorn in a single layer on waxed paper (or the cooking world's greatest invention: The DeMarle Silpat). Add the nuts, pretzels, and whatever else you prefer to the popcorn.

Melt chocolate coating (or almond bark or chocolate chips or any other thing your creative self wants to melt) and pour over the popcorn. My kiddos and I grouped the popcorn, nuts, etc. into clumps which I then coated with chocolate.

However, I think next time (and there WILL be a next time), I will just pour the chocolate over the entire layer.

After the chocolate coating hardens, break it apart in to bite size pieces. Combine it with the other half of the caramel popcorn and store in large storage bags.

This very yummy and addictive snack is a big hit with the kiddos and would be great for class parties, fall festivals and more!

One other note: I think I've decided to leave out the mini marshmallows next time. After a couple of days of storage, they seem to make the other ingredients soft and stale. I like snacks like this on the crunchy side!

Pumpkin Dip!

2008-10-23T16:22:00.003-05:00

It's that time of year: the time when all the great holiday recipes are brought out of storage. In honor of the fall season, I am posting one of my all-time favorite harvest recipes.

This recipe was given to me by my friend, Sherry, a co-worker of mine when I lived in North Carolina. This dip was a favorite of the teacher workroom, and everyone always got excited when Sherry brought this!

2 c. powdered sugar
8 oz. cream cheese
15 oz. pumpkin pie mix
1/2 t. cinnamon
1/4 t. ginger

Mix sugar and cream cheese. Add pumpkin mix, cinnamon and ginger.

Serve with ginger snaps, and TRY to refrain from eating the whole batch yourself!

If taking to a function (or teacher workroom), you may need to double this recipe.

Taco Salad

2008-10-03T06:50:00.004-05:00

Last night I prepared taco salad for my family and the two other families in our supper co-op. This recipe came from Nan's recipe blog which you can find here. I made some slight modifications to the recipe, so am recording it all here (if I don't record it somewhere, I will forget what I did).

Here is a list of ingredients needed:

lettuce (I mixed bagged Romaine lettuce with iceberg)

1 to 1 1/2 c. grated cheese ( I used low fat mild cheddar)

1 can black beans (rinsed, of course)

sliced olives

chopped onions

sliced avocados

cooked chicken

tortilla or corn chips

Nan used a store-bought rotisserie chicken! Those things are yummy and convenient, but since I was cooking for 3 families, I opted for a more economical route. I bought chicken leg quarters and after consulting Main Street Mom, used this recipe (from the Oct. 2008 issue of Everyday Food) to give it a Mexican flavor:

In a slow cooker, combine chicken, 4 garlic cloves (thinly sliced), 1/2 c. salsa, 1 to 2 T. chopped canned chipotle chilis in adobo, 1 T. chili powder, 1 t. salt, and 1/4 t. pepper. Cover; cook on high 4 hours or on low 8 hours.

Transfer chicken to a bowl, and shred, using 2 forks; moisten with cooking juices.

The results of the slow cooking and wonderful spices produces a very tasty chicken that can be used for tacos, quesadillas , etc.

To make the taco salad, place chips on a plate or bowl and top with all other ingredients. Then, pour this dressing over it all:

1/2 c. Ranch dressing

1/2 c. salsa

1/4 c. sour cream

3-5 shakes of Tabasco sauce

1 can diced green chilis

Combine all ingredients and stir.

Then get ready to "slap your mamma!" (never heard that phrase? you must not live down south!)

Italian Spread

2008-09-23T15:07:00.002-05:00

1/2 c. butter
1/4 c. mayo
2 T parmesan cheese
1 t. dried basil
1/2 t. oregano
1 clove garlic

blend all ingredients. spread on french or sourdough bread, then broil.

Yammy Muffins

2008-09-15T08:00:00.001-05:00

I found this recipe today in an old cookbook. I was intrigued by its ingredients and wanted to try them out on my kiddos. I was very pleased that the kiddos loved them!

1 3/4 c. all purpose flour
1 t. baking soda
1 t. baking powder
1 t. ground cinnamon
3/4 c. light brown sugar
1/4 c. sugar
1/2 c. skim milk
1 (15 oz) can yams, drained and mashed
1 T. grated orange rind
1/3 c. orange juice
1 large egg
1 large egg white
1/3 c. canola oil
1 t. vanilla extract

Preheat oven to 400 degrees. In a large bowl, combine together the dry ingredients. In another bowl, combine milk, yams, orange rind, orange juice, egg, egg white, oil, and vanilla.

Add the liquid ingredients to the dry ingredients, stirring just until moistened. Spoon the batter into muffin pans lined with a paper cup or coated with nonstick cooking spray.

Bake for 20-25 minutes or until the muffins are done.

Andrea Howard's Pistachio Nut Bundt Cake

2008-09-04T20:00:00.001-05:00

This mild cake uses simple ingredients,
is not overly sweet and can easily be sliced and served as a finger-friendly dessert.

1 (18.25 oz) package yellow cake mix
2 (3.4oz) packages instant pistachio pudding
1 cup sour cream
1/2 cup oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped pistachios
1 tsp. ground cinnamon
1/4 cup confectioners' sugar for dusting

Preheat oven to 350 degrees. Grease and flour 9 inch bundt pan.
Stir together cake mix and instant pudding. Add sour cream, oil and
eggs, mix well. Pour half of the batter into the prepared pan. Combine
the brown sugar, nuts, and cinnamon, sprinkle over the batter in the
pan. Cover with the remaining batter.
Bake for 1 hour in the preheated oven, until cake springs back when
lightly touched. Cool for 15 minutes in pan before inverting onto a wire
rack to cool completely. When cake is cooled, dust with confectioners'
sugar. Makes 12 servings.

Jalepeno Poppers

2008-09-04T11:57:00.003-05:00

Love those jalepeno appetizers in restaurants? Concerned about calories?

Check out this recipe for jalepeno poppers.

Andrea Howard's Chicken Salad with Cranberries and Pecans

2008-09-03T20:00:00.000-05:00

2 cups (8 oz.) diced cooked chicken (or turkey) breast
1 granny smith apple, peeled, cored and diced
3 tbs. dried cranberries, coarsely chopped
2 tbs. chopped pecans
11 oz. mandarin orange sections, drained and cut into small sections
¼ cup fat-free plain yogurt
1 tbs. reduced-fat mayo
1 ½ tsp. brown mustard
½ tsp. salt
Ground black pepper
8 Boston lettuce leaves

Combine chicken, apples, cranberries and pecans. Add orange sections, set aside.
Whisk together yogurt, mayo and mustard. Season to taste with salt and pepper.
Drizzle dressing over chicken mixture while using a fork to gently mix in.
Arrange 2 lettuce leaves on each of 4 salad plates. Mound ¼ of salad on top of lettuce
and serve immediately, accompanied with whole-grain crackers.

Iced Coffee

2008-09-03T10:27:00.005-05:00

I've been on an iced coffee binge lately. I alternate back and forth between the regular caffeine kind and the decaf kind. Either way, its yummy. I make mine with artificial sweetener, french vanilla creamer and sugar-free chocolate syrup. These modifications and adding more water to my daily water regimen makes it fairly guilt-free for me. I use it as a "snack" when I am craving something yummy, and it helps to fill my tummy and tide me over until the next meal. Plus, did I mention that its yummy?

Here's the original recipe that got me started (it's another Andrea Howard recipe). Enjoy your iced coffee!

Andrea Howard's Mexicorn Dip

2008-09-02T21:47:00.001-05:00

4 cans Mexicorn, drained
4 oz. can chopped green chilies
3-6 scallions, thinly sliced
8 oz. finely grated Monterey Jack cheese
8 oz. finely grated Cheddar cheese
1 cup sour cream*
1 cup mayo*
1 teaspoon cumin
½ teaspoon salt
1 teaspoon pepper
*I usually use low-fat or fat-free
Mix it all together. Chill well. Serve with tortilla chips. Enjoy!!

Andrea Howard: Personal Chef Services

2008-09-02T21:30:00.003-05:00

A family friend has recently started her own food venture. I have enjoyed perusing her blog and have even signed up for her newsletter. The first edition of the newsletter came this week. I am always excited to get new recipes and as this blog has become my filing system for recipes, I will be posting her recipes here periodically. I'm sure you will find them as exciting and useful as I do. So check back and look for posts titled Andrea Howard.

And while you are at it, click on over to her website and check it out!

Myrtle's Cornbread Salad

2008-08-31T23:26:00.005-05:00

At a recent family reunion, I met Myrtle. She is married to a first cousin of my husband's mother (got that?). She prepared this salad that tasted so good! I had never had this dish before and it was imperative that I have the recipe before I left the reunion. It thrilled me that Myrtle was willing to share it with me.

1 Jiffy cornbread mix
1 large onion, chopped
1 bell pepper, chopped
2 large tomatoes, chopped
bacon

Sauce:
1 c. of mayonnaise
1/3 c. sweet pickle juice

Bake cornbread mix as directed. Crumble half of it in a round casserole dish. Layer with half of the vegetables. Pour half of sauce over the layer then repeat the layers.

Best if made 12-24 hours ahead. Sprinkle with crumbled bacon before serving.

Sand Bucket Cake

2008-08-24T20:51:00.004-05:00

I found this recipe on-line when I did a swagbucks search (click on button at top of blog). I used it for the birthday party at the beach that we had for our daughter. The finished product looks like sand in a bucket.

2 (3.5-4 oz) vanilla instant pudding
4 c. milk
1 (8 oz) whipped topping
1 (10.5 oz) box mini chocolate chip cookies
2 c. vanilla wafer crumbs, divided
shell or pebble candy
candles

Prepare pudding, fold in whipped topping and chocolate chip cookies. Spoon half of mixture in new sand bucket. Sprinkle with half of wafer crumbs. Repeat layers. Use shell or pebble candy and candles to decorate. Cover and refrigerate at least 4 hours.

Six Day Slaw

2008-08-01T16:24:00.002-05:00

This recipe came from my friend, Lynn. Its a yummy slaw that doesn't use mayo and thus is more diet friendly.

Mix together:

1 head cabbage, shredded or grated

1 carrot, grated

1/2 green pepper, chopped

1/4 cup green onion, chopped

2 t. celery seed

1/2 scant cup of sugar

2 t. salt

Boil 1/2 cup oil and 1/2 cup salad vinegar. Pour over cabbage. Stir together. Pour off liquid at time of serving. It’s supposed to last 6 days but I’ve never waited that long. Even if you use a large head of cabbage, the seasoning and dressing are sufficient.

Crisp Cookies

2008-08-01T16:11:00.004-05:00

This cookie recipe makes yummy crunchy cookies good for beach vacations, lemonade stands, and so much more.

from: Connie

1 box yellow cake mix
1 c. sugar
2 c. quick oats
2 eggs
1 c. oil
1 1/2 t. vanilla
1 1/2 c. chopped nuts

Combine cake mix, sugar, oats, blending well. Add eggs and oil. Stir in vanilla and nuts. Shape into 1" balls and place on a lightly greased cookie sheet. Bake at 350 for 12-15 minutes until lightly browned. Cool for 5 minutes and remove to let cool. Yield: 30-36 cookies.

Southwest Chicken

2008-08-01T12:50:00.003-05:00

4 skinless, boneless uncooked chicken breasts
1 c. salsa
1 c. frozen corn kernels
1 c. low-fat shredded cheddar cheese

Place chicken in baking pan sprayed with Pam. Pour salsa and corn over chicken breasts. Bake at 350 for 30 to 35 minutes. Remove from oven and top with cheese. Bake an additional 5 minutes until cheese melts.

***found on weight watchers. com

Peach Blueberry Crisp

2008-07-30T21:15:00.006-05:00

click here for recipe:
Peach Blueberry Crisp

Subsitute 6 c. peaches for 3 c. peaches and 3 c. blueberries.

Thanks Connie, for finding and sharing this recipe with me.

Cheesy Potatoes

2008-07-29T22:33:00.004-05:00

When our friends from North Carolina come to visit, we inevitably make this potato dish that Jennifer created. Its simple but yummy!

potatoes, peeled and cubed
butter or margarine
shredded cheddar cheese
real bacon bits
sour cream (optional)

Boil potatoes until soft to fork. Drain and pour into baking dish. Sprinkle generously with cheddar cheese and bacon bits. Bake at 350 until cheese is melted. Serve with sour cream if desired.

Ceaser Salad Dressing Recipe

2008-07-22T21:22:00.001-05:00

here

Black Beans

2008-07-03T22:16:00.005-05:00

1 cup chopped onion
2 teaspoons chopped garlic
1-1/2 teaspoons ground cumin
1 teaspoon dried thyme leaves
1/2 teaspoon crushed red pepper
1 bay leaf
1 Tablespoon olive oil
1 can (15 ounces) black beans or 1-1/2 cups cooked dry-packaged black beans rinsed, drained
2 cups water or chicken broth
1 Tablespoon apple cider vinegar
1/2 to 1 teaspoon salt (optional)
1/2 teaspoon black pepper

Saute onion, bell pepper garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes.

Stir in black beans, water or chicken broth,vinegar, salt , and pepper.

Heat to boiling. Reduce heat and simmer, covered, about 20 minutes. Let stand 5 minutes before serving.

Tips for cooking black beans.

Summer Means Grillin'!

2008-06-14T18:08:00.002-05:00

Summer means fresh veggies from the garden! It also means cookin' on the grill to keep from heating up the kitchen. We do whatever we can around here to escape the heat.

Today we were given some fresh green beans, zucchini and tomatoes. So, I found these grilling recipes online: grilled tomatoes and grilled zucchini.

Then, I used this recipe from Ree for the green beans.

Add some steak, and yum!

SUNSHINE LEMON SQUARES

2008-05-26T15:18:00.000-05:00

Crust:

2/3 cup all purpose flour

1/3 cup vanilla wafer crumbs

2 tablespoons granulated sugar

Filling:

2 tablespoons all purpose flour

1 cup granulated sugar

3 tablespoons unsalted butter, melted

2 large eggs

2 egg whites

1 tablespoon grated lemon zest

½ cup fresh lemon juice

Confectioners’ sugar, optional

Preheat oven to 350 degrees. Line an 8-inch square baking pan with heavy-duty foil, extending it 2 inches beyond the sides (to create a “handle,” so that the bars can easily be lifted out of the pan). Spray the bottom and sides of the foil with nonstick spray

To make the crust, combine the 2/3 cup of flour, the vanilla wafer crumbs, the 2 tablespoons of granulated sugar, and the butter in a medium bowl, stirring until the mixture is the consistency of wet sand. Press the mixture into the bottom of the pan to form an even crust. Bake until firm, about 12 minutes.

Meanwhile, whisk together the 1 cup granulated sugar and the 2 tablespoons flour in a medium bowl. Whisk in the eggs, egg white, lemon zest and lemon juice until blended, about 1minute. Pour over the hot crust, return the pan to the oven, and bake until golden and set in the center, about 30 minutes. Cool completely in the pan on a rack. Lift out the whole square, holding on to the foil ends, and place on a cutting board. Remove the foil and cut into 16 squares. Sift confectioners’ sugar on top if wanted.

PER SERVING ( 1 square without confectioners’ sugar): 119 Cal, 3 g Fat, 2 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 2 mg Sod, 21 g Carb, 0 g Fib, 2 g Prot, 6 mg Calc.

POINTS value: 3

WARM CHOCOLATE PUDDING CAKE

2008-05-26T15:15:00.002-05:00

¾ cup all purpose flour
¾ cup granulated sugar

1/3 cup unsweetened cocoa powder + ¼ cup for later use
2 teaspoons baking powder
1 teaspoon instant coffee powder, optional
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low fat (1%) milk
1 tablespoon unsalted butter, melted
1 ½ teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with nonstick spray.

Combine the flour, granulated sugar, the 1/3 cup cocoa powder, the baking powder, coffee powder, baking soda, and salt in a large bowl. Make a well in the center and pour in the milk, melted butter, and vanilla. Stir jut until blended, spoon the batter evenly into the pan.

Combine the brown sugar and the ¼ cup cocoa power in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.

PER SERVING (1 square): 165 Cal, 2 g Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 220 mg Sod, 37 g Carb, 2 g Fib, 3 g Prot, 94 mg Calc.

POINTS value: 3

Chicken Poppyseed Casserole

2008-05-20T09:20:00.004-05:00

*This casserole is one my Mom cooked often while I was growing up. Eating it now brings back many great memories.

1 whole chicken
1 can cream mushroom, cream of chicken, OR cream of celery soup
1 (8 oz) sour cream
Ritz crackers
1/2 c. margarine
2 T poppy seed

Stew chicken and bone. Place chicken in a 2 quart casserole dish. Mix soup with sour cream and pour over chicken. Crush 45 Ritz crackers and mix with melted margarine. Sprinkle cracker mixture over casserole. Bake for 30 minutes or until bubbly and brown. Sprinkle poppy seed over casserole.

Stuffed Green Pepper Soup

2008-05-03T13:30:00.004-05:00

During our stay in Colorado, we ate at a restaurant named, The Mason Jar. It was a yummy family restaurant! We enjoyed blackened rainbow trout and chicken fried steak. We were pleasantly surprised to discover they even served sweet tea (a southern delight not often found outside the south)! This soup was the side to my hubby's meal and we loved it so much that we asked for the recipe.

2 lbs ground beef
2 quarts water
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes (undrained)
2 c. white rice
2 c. chopped green peppers
1/4 c. packed brown sugar
2 t. salt
1 t. pepper
2 t. beef bouillon

In a large pan, season beef with salt and pepper and cook until no longer pink. Drain beef and add remaining ingredients and simmer for 30-40 minutes or until peppers are tender. Enjoy!

Mom's Cookin': Sopapilla Cheesecake

2008-04-20T16:12:00.002-05:00

2 cans crescent rolls
3 pkg of 8 oz cream cheese
1 3/4 c. sugar - divided
1 stick melted butter
cinnamon
1 t. vanilla

Roll out one can of crescent rolls into a 9X13 casserole dish. Mix cream cheese, vanilla and 1 1/2 c. sugar together. Spread over crescent rolls. Roll out next can of crescent rolls on top of the mixture. Pour melted butter on top. Sprinkle rest of sugar and cinnamon on top. Bake at 350 degrees for 30-35 minutes.

Mom's Cookin':Peanut Butter-Apple-Bacon Sandwiches

2008-04-20T16:04:00.002-05:00

1/4 c. peach preserves
dash cayenne pepper (optional)
8 slices whole grain bread
1 large yellow or green crisp apple, cored and very thinly slices
8 slices applewood-smoked bacon or other bacon, crisp-cooked and drained
1/4 c. creamy peanut butter
2 to 3 T. butter, softened

In small bowl stir together preserves and cayenne pepper. Spread on 4 slices of bread. Top with apples and bacon. On remaining 4 slices of bread, spread peanut butter and place spread side down over apples and bacon. Spread sandwich tops with butter.

Preheat griddle or very large skillet over medium heat. Place sandwiches with buttered side down on griddle. Carefully spread unbuttered side with butter. Cook 2 to 3 minutes per side or until bread is golden and sandwiches are heated through.

Makes 4 servings.

470 calories
23 g fat (7 g sat. fat)

*from Oct 2007 Better Homes and Gardens

Chicago Italian Beef

2008-04-20T15:58:00.003-05:00

5 lb rump roast
1 medium onion
2 c. beef stock
1 T. fresh oregano or 1 t. dried oregano
1 t. thyme
1 t. marjoram
1 bay leaf
1 t. hot pepper sauce
2 T worcestershire sauce
3-6 cloves garlic, crushed
1 green pepper, seeded and chopped
1 T fresh basil
Italian bread or rolls

Cook all (except bread) in crock pot until roast is done. Slice roast thinly and serve on buns. Use gravy for dipping sandwich.

*This recipe was given to me by my sister, Rachel.

Mom's Cookin': Raspberry Walnut Cake

2008-04-17T07:53:00.002-05:00

Cake:
1 box yellow cake mix
1/2 t. black walnut flavoring
1 c. plus 2 T. finely chopped walnut pieces, divided
2 t. grated orange rind

Frosting:
8 oz. cream cheese
8 T. butter
3 c. confectioners' sugar
1 t. vanilla
2/3 c. raspberry preserves

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Prepare cake mix according to package directions, adding walnut flavoring, 1 cup walnuts and orange rind to batter. Pour batter in pans and bake for 30 minutes or until golden brown. Cool completely. Slice each cake into two layers. Prepare frosting by beating together cream cheese, butter, sugar and vanilla. Heat preserves, stirring until smooth. Spread frosting on top of one layer; add a second layer; frost top; add third layer; frost top; add fourth layer. Spread a ring of frosting around the outer edge of the top layer. Spread preserves inside frosting edge and sprinkle with remaining walnut pieces. Chill until frosting is set. Let stand at room temperature for 30 minutes before serving. Serves 8-10.

Mom's Cookin': Fruited Spinach Salad

2008-04-17T07:49:00.003-05:00

1 can (11 oz) mandarine oranges
1/4 c. olive or vegetable oil
3 T. raspberry jam
1 T. red wine vinegar
1 pkg (10 oz) fresh spinach, torn
1 red apple, chopped
1 c. pecans, toasted and chopped

Drain oranges, reserving 1/2 c. juice. In a jar with a tight-fitting lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl, toss oranges, spinach, apple and pecans. Serve with the dressing.
Serves 6-8

Mom's Cookin': Summer Vegetables with Parsley Sauce

2008-04-17T07:19:00.005-05:00

4 new potatoes
2 carrots, cut into 1 inch pieces
1 zucchini, cut into 1/3 inch pieces
8 oz. sugar snap peas
1/4 c. snipped fresh parsley or 4 t. dried
1/4 c. chopped scallions
1 clove garlic, minced
2 T. lemon juice
1 t. minced capers or stuffed olives
1/2 t. black pepper
1 t. olive oil

In large saucepan, steam (or simmer) the potatoes and carrots until they are almost tender, about 15 minutes. Add the squash and peas. Continue cooking until all the vegetables are tender- 5 to 6 minutes. Transfer to a bowl and keep warm. Meanwhile in a small saucepan over low heat, cook the parsley, scallions, garlic, lemon juice, capers, pepper and oil until hot - 3 to 4 minutes. Spoon over the vegetables and toss gently to coat. Serves 4.

Nutritional info:
calories: 117
fat: 1.5 g
cholesterol: 0 mg
sodium: 55 mg

Mom's Cooking: Chicken Casserole

2008-04-17T07:13:00.004-05:00

1 pkg corn bread stuffing for chicken
1 stick butter (melted)
1 c. chicken broth
1/2 c. onion, chopped
1/2 c. celery
1/2 c. mayonnaise
3/4 t. salt
2 eggs
1 1/2 c. milk
2 1/2 c. cooked chicken
1 can cream of chicken soup

Mix stuffing, butter and broth. Set aside. Mix rest of ingredients together. Place 1/2 of stuffing mixture in casserole dish. Place chicken mixture over stuffing. Spread rest of stuffing over chicken mixture. Bake at 325 degrees for 45 minutes or until filling is set.
Optional: sprinkle shredded cheese on top.

Note: Mom leaves the salt out of this recipe, and it tastes fine without it.

Mom's Cooking: Orange Glazed Roast Pork w/ Raisin Rice

2008-04-17T06:35:00.003-05:00

3 lb pork loin
1 c. orange juice
1/2 c. packed brown sugar
1/2 c. chopped onion
1/3 c. chopped celery
2 T butter
1 1/2 c. minute rice
1 c. hot water
1/2 c. raisins
1/2 c. chopped pecans
1 1/2 t. salt
1/8 t. pepper

Roast pork at 350 degrees about 2 1/2 hours. Always cook pork thoroughly. Mix orange juice and brown sugar; use 1 c. to baste pork. Saute onion and celery in butter. Mix with remaining ingredients and juice. Pour mixture in shallow pan. Cover; bake last 20 minutes of roasting time. Garnish. 4-6 svgs.

Spinach Salad

2008-03-20T23:31:00.001-05:00

This is one of the items on our Easter menu:

White Sauce

2008-03-17T15:37:00.003-05:00

I am always on a quest for less expensive, more healthy ways to cook. I recently came across this post that inspires me to use less cans of "cream-of-something" in my recipes. I would think this could really cut out sodium from many recipes. Check out the comments, too. They offer further tips.

http://centsibleshopper.blogspot.com/2008/03/make-it-yourself-monday-white-sauce.html

Do you have any great tips to offer me? Any ideas you could give me for easy ways to cut cost and to cut unhealthy food out of our diet would be gratefully received.

Cream Cheese Brownies

2008-03-05T09:33:00.002-06:00

Cream Cheese Brownies

Judy's Birthday Cake

2008-02-26T22:55:00.005-06:00

Judy, a dear friend, recently celebrated a birthday. Several friends gathered for supper to help her celebrate. Another friend, Lynn, made this very yummy chocolate cake!

Judy's Birthday Cake

2 cups sugar

1 and 3/4 cup all-purpose flour*

3/4 cup cocoa

1 and 1/2 t. baking powder

1 and 1/2 t. baking soda

1 t. salt

1 cup milk

1/2 cup oil

2 eggs

2 t. vanilla

1 cup boiling water

Heat oven to 350. Grease and flour 3 cake pans.

Combine dry ingredients in a large mixer bowl. Combine wet ingredients. Add wet to dry ingredients and beat on medium speed for 2 minutes. Stir in boiling water. Pour into cake pans and bake for 28 minutes. Let cool and frost.

Frosting

1/2 cup butter, melted

2/3 cup cocoa

3 cups powdered sugar

1/3 cup milk

1 t. vanilla

Stir cocoa into melted butter. Alternately add sugar and milk. Beat on medium to desired consistency. Stir in vanilla.

*I always use unbleached flour because it is more healthy. I know regular all-purpose flour would result in a lighter cake.

Chocolate Bottom Banana Squares

2008-02-22T23:19:00.002-06:00

chocolate bottom banana squares

Karen's Chicken Casserole

2008-02-18T13:06:00.002-06:00

2 or 3 chicken breast

dumpling noodles

1 can cream of chicken soup

1 can cream of celery soup

1 -8oz sour cream

1 stick butter

1 stack Ritz crackers

Cook chicken until tender, cut into small strips, put in baking dish. Cook noodles until tender, drain, put in chicken and mix with sour cream, cream of chicken soup and cream of celery soup. mix well. Crumble Ritz crackers over chicken and noodles. Melt butter and dribble over Ritz crackers.

Bake on 350 degrees about 35 minutes

I Joined A Supper Co-op!

2008-02-14T23:12:00.002-06:00

I am so excited about this! I joined three friends in a supper co-op! If you have ever thought about doing this, I highly recommend that you give it a try!

Here's how it works: Four families agree that they will work together to provide meals for each other during the week. Each cook is assigned a week day (Monday through Thursday) in which she is responsible for cooking. Today was my day to cook this week. I made enough food to feed all four families, then I delivered them to each home. That means that on Monday, Tuesday and Wednesday I did NOT cook supper! And on those days, a meal was delivered to my home.

This is the second week that we have been doing this, and I am sold on the idea. It has freed me from the large amounts of time I felt like I was spending in the kitchen. I have been able to give more attention to schooling. I have been able to be more flexible with my children and to add more fun activities to our day.

Here are a few tips for starting your own supper co-op:

1. Find friends to join you who have similar family size and similar preferences in food.

2. It is important that everyone in the coop live in close vicinity to each other. Spending a lot of time delivering food adds stress and takes up a lot of your time.

3. Have a meeting of all the cooks and plan a menu for a whole month. Make sure the meeting is a low stress event. If at all possible, meet where children are not present. Our next meeting will be at our local coffee shop. We will accomplish our goal in a fun and enjoyable atmosphere.

4. Use this meeting to discuss the likes and dislikes of each family as well as the menu choices for the month. Make menu assignments and determine who will be cooking on which days.

5. Determine delivery times. This will vary based on the time of year and the activities in which each family is involved.

6. Be flexible. Life happens and people have activities in their lives which will make flexibility in scheduling essential. One of our co-op families is traveling this week, so we agreed to freeze the one meal they missed. They can relax knowing that when they return from their trip, there is a meal waiting for them.

7. Be willing to be honest. If your family doesn't particularly like a certain menu selection, don't hesitate to kindly let the co-op cooks know.

8. Don't wear your feelings on your sleeve. Everyone has different taste. If other families don't prefer a dish you made, it's not an attack on your cooking.

9. Choose menus that are not too time intensive to prepare. The idea of a supper co-op is to make life easier. Don't get carried away!

10. Budget your meals. Your group may want to agree on a weekly budget per family. Don't let this time-saving idea stress your budget.

11. If you have left-overs, serve them for lunch the following day or freeze them for future weekend meals.

12. Have fun making friends with co-op members!

13. Enjoy the extra time with your family or on your favorite projects!

Curious about what we are cooking? See our menu plan for February.

As for what I prepared today: Southwest Lasagna, yellow rice, lettuce salad, and Valentine brownies.

February Supper Coop Menu Plan

2008-02-14T23:01:00.010-06:00

Week of 4-7:
Ham, corn on cob, fried okra, roasted potatoes
Chili
Spaghetti Lasagna, focacia breadsticks, lettuce salad
Chicken and Rice Bake, corn, butter beans

Week of 11-14:
Chicken casserole, green peas, pear salad
Chicken Zucchini Pasta, black-eyed peas, cabbage
BBQ sandwiches, cole-slaw, baked beans, jello-jigglers
Southwestern Lasagna, yellow rice, lettuce salad, brownies

Week of 18-21:
Rotisserie Chicken, green beans, mac & cheese, croissants
Pork Tenderloin
Chicken Broccoli Alfredo Pasta
Ravioli, salad, garlic bread

Week of 25-28:
Hamburger Casserole, lima beans, sweet potato souffle
Salmon Fillet, butter-chive carrots, garlic roasted potatoes, broccoli cheese casserole
Meatloaf, mashed potatoes, green beans
Country Style Ribs, corn casserole, green bean bundles

Aunt Melanie's Brownies

2008-02-14T22:48:00.004-06:00

I love my Aunt Melanie's brownies. I remember these from when I was growing up, and they spoiled me to homemade from scratch brownies. I rarely make brownies from a box! Here's her famous recipe:

1/2 c. shortening
1/2 c. butter
3/4 c. cocoa
2 c. sugar

Melt above ingredients in saucepan over medium heat.

Remove from heat and add:

4 eggs (beaten)
1 1/2 c. flour
1 t. salt
1 t. baking powder

Place in rectangular or square baking dish and bake at 350 until toothpick inserted in center comes back clean (approx. 20 min).

Need a Valentine variety? Replace baking dish with heart shaped cake or muffin pans. After they are cooked and have been removed from oven, immediately push peanut butter M&Ms (pink, red and white variety) into brownie. Allow to cool before serving.

Connie: Salvager of Cake Flops!

2008-02-13T23:46:00.002-06:00

I was in charge of a birthday party for a friend this week. I decided to make one of my favorite cakes: moon pie cake. It turned out to be a lesson in humility!

When I was putting it together, the top layer broke and in spite of all my efforts to repair it, I could not. Then, when I iced it, the icing just got gloppy and gunky (did I make those words up?) and didn't look good at all. There I stood with my plans of taking a showy cake to my friend's birthday party falling apart before my eyes.

After recovering from a panic attack, I decided to cut the cake in half (the party was a small one for six ladies), remove the damaged part and then try to ice it again.

This is the part of the cake I cut off.

But, I was afraid the icing would get gloppy and gunky again, so I asked my friend, Connie, to help me out. I dropped the cake off at her house on my way to my daughter's piano lesson and when I came back, I found this beautiful creation. She not only redid the icing, she decorated it with flowers from her yard.

The cake was a hit at the birthday party and Connie now has a new title: Salvager of Cake Flops!

Plug: Connie just started her blog. She loves to cook, and her blog will feature her favorite recipes, kitchen tips and more! Go check it out. I bet you'll enjoy it! mainstreet mom