SuGAr AnD sPiCe

Chex Mix

2011-12-14T09:14:00.000-08:00

1 large box of Rice Chex
1 small box of golden grahams
1 1/2 c. (3 cubes) margarine
2 c. light karo syrup
2 c. sugar
1 pkg. sliced almonds
1/2 pkg. coconut

Mix margarine, karo syrup and sugar in a saucepan. Bring to a boil. Let it simmer for 2-3 minutes to dissolve sugar. Mix cereals, almonds and coconut in large bowl. Pour mixture over cereals and gently toss with a spoon from the outside of the bowl to the bottom to coat all pieces. Store in an airtight container.

Tips: I use my large tupperware bowl and pour the rice chex in... probably 2/3 or so of the bowl is rice chex. Then I just add the golden grahams on top (I always buy them in bulk so I have to guess how much:). You can also add as many almonds and as much coconut as you want. But when you get the dry ingredients in, the ingredients before the syrup should be about an inch from the top is all. Enjoy!!! It is one of our most favorite treats!

Cheeseburger Soup

2011-12-07T17:30:00.000-08:00

1 lb. hamburger
1 1/2 c. chopped onion
1 1/2 c. diced celery
1 1/2 c. shredded carrots
8 c. diced potatoes
2 tsp. dried parsley
1 tsp. basil
1 1/2 cubes butter (divided)
2 Tbl. olive oil
6 c. chicken broth
1/2 c. flour
3 c. milk
32 oz. pkg. Velveeta cheese, cubed
1/2 c. sour cream
salt and pepper to taste

Brown hamburger, seasoning it with salt, pepper, minced onion as desired. Drain and set aside. In large pot, melt 1/2 cube of the butter and extra virgin olive oil. Add carrots, celery, onion and cook until tender. Add potatoes & broth. Bring to a boil. Cook until potatoes are tender, approx. 15 minutes. Add hamburger and seasonings. In skillet that you browned the hamburger in, melt 1 cube of the butter, stir in flour and let cook for a few minutes. Add milk gradually, mixing well. When thickened, add to vegetable, broth mixture. Add in sour cream and cubed velveeta. Stir soup until velveeta is completely melted.

I always use chicken boullion in place of the broth (6 boullion cubes to 6 cups water). I like the flavor better. With the boullion, I don't usually have to add more salt. You can also save some time by using frozen hash brown potatoes and packaged match stick or shredded carrots. This soup re-heats really well too. Enjoy!

Frozen Key Lime Pie

2011-07-31T16:20:00.000-07:00

Easy, cool, refreshing goodness!

1 (12 oz) container cool-whip (thawed slightly)
1 (14 oz) can sweetened condensed milk
1/2 cup lime juice
1 prepared pie crust (graham cracker, vanilla wafer, or shortbread all work well)
grated lime zest for garnish (optional)

Mix sweetened condensed milk and lime juice together. Mix in cool whip until well blended. Spoon into pie crust. Freeze until firm 1-3 hours. Remove crust from tin and cut into 6-8 wedges. Garnish with lime zest and/or cool-whip. Enjoy!

Pastry Puffs!

2011-07-26T08:42:00.000-07:00

These small bundles often referred to as profiteroles -- are a one-of-a-kind treat. The dough used to make them, called pâte à choux, is light and airy, yet sturdy, so it's perfect for filled goodies such as éclairs.

Ingredients

FOR THE PUFFS

1 cup water

1/2 cup unsalted butter, diced

1 teaspoon sugar, 1/2 teaspoon salt

1 cup flour

4 eggs

1 lightly beaten egg for coating

FOR THE CHOCOLATE SAUCE

1/2 cup heavy cream

4 ounces bittersweet chocolate, chopped

1 1/2 teaspoons unsalted butter

Instructions

Move the oven rack to a position slightly below the center and heat the oven to 375°. Lightly coat two baking sheets with butter.

In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Remove the pan from the stove top and stir in the flour until well blended. Return the pan to the stove top and cook on medium, stirring constantly, until the mixture pulls away from the sides, about 2 to 3 minutes.

Remove the pan from the stove top once more and transfer the mixture to a medium bowl. Stir in the 4 eggs, one at a time, until each is fully incorporated.

While the dough is still warm, use a tablespoon-size cookie scoop to place 1 1/2-inch-wide mounds on the baking sheets. Stagger the rows to give the puffs room to expand as they bake. Gently brush the top of each with the beaten egg.

Bake the puffs until golden brown, 25 to 28 minutes. (Don't remove them from the oven before they're fully baked, or they'll collapse.) Transfer them to a wire rack to cool completely.

For the chocolate sauce, bring the heavy cream to a boil in a small saucepan. Place the chocolate in a heat-safe bowl and pour the cream on top. Let the mixture sit for 3 minutes, then whisk it until it's smooth. Add the butter, then whisk again.

To assemble the dessert, cut each puff in half, place a scoop of ice cream on the bottom, replace the top, and drizzle with the warm chocolate sauce. Serve immediately.

Tips:

The pastries are pretty healthy for a dessert, but it just depends what goes inside. You can add ice cream whipped cream, or even just serve with powdered sugar and fruit. Also for an easy quick topping just drizzle chocolate syrup on top! Seriously easy and yummy!

Also, without the sweet toppings you can serve alongside dinner as a delicious dinner roll!

Homemade Enchilada Sauce

2011-07-10T14:32:00.001-07:00

2 tablespoons CRISCO® Oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 (14 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder

Heat oven to 350 degrees F. Prepare Enchilada Sauce.
Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
Heat 1/2 inch CRISCO® Oil in large pan.
Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.

Chicken Enchiladas

2011-07-10T14:31:00.001-07:00

3 cups enchilada sauce
2 cups shredded cooked chicken
1/2 cup thinly sliced green onions
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1/4 cup sour cream
1 (4 ounce) can diced green chiles
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
CRISCO® Oil, as needed
12 (6 inch) corn tortillas
CRISCO® No-Stick Cooking Spray

Yummy bacon and cheese dip!

2011-07-10T14:29:00.001-07:00

1/2 c. mayonnaise (the REAL stuff..not Miracle Whip OR Salad dressing)

1-8 oz package cream cheese, softened (I unwrap mine from the foil and put in the microwave for 30 seconds)

1 1/2 c. grated cheddar cheese

1/2 t. cayenne pepper (optional...if you don't want a kick, don't add it)

1 bunch finely chopped green onion

1/2 bag crushed Frito corn chips

1/2 lb. cooked bacon, crumbled (cook while the dip is in the oven so the bacon will be warm when the dip is done cooking)

In a mixing bowl, combine mayo, cream cheese, grated cheese, cayenne pepper and green onion. Mix with an electric mixer until fluffy. Spoon into a 9x9 baking pan. Top with crushed corn chips. Bake at 350 for 30-35 minutes or until done. Remove from the oven and top with warm bacon crumbles. Serve with tortilla chips or your favorite cracker.

Zesty Beef Enchiladas

2011-07-10T14:27:00.000-07:00

Approximately 16-18 tortilla shells (we like corn shells, but you can use flour if you prefer)

1 1/2 lbs ground beef, cooked and drained

3-4 c. grated cheese (more or less according to your likes)

1 c. sour cream

1 can cream chicken soup

1 1/2 c. green enchilada sauce

1 small can diced green chilies

Cook meat, drain and set aside. In a large frying pan, with a small amount of cooking oil, brown tortilla shells (this helps them to not be so stiff when rolling the meat and cheese up in them). Place a small amount of meat and cheese down the center of the cooked tortilla shell, roll up and place in a greased 9x13 baking pan. Continue until all shells are rolled and pan is filled. Set aside.

For sauce~ In a medium saucepan, combine cream chicken soup, green enchilada sauce, sour cream and green chilies. Heat until warm, stirring so that it won't scorch. Pour over prepared enchilada's and top with remaining cheese...add more cheese if you need or WANT it (the more the better I say). Cover and bake at 350 degrees for 25 minutes. Serve with a dollop of sour cream if desired.

Toffee Cookies

2011-06-28T16:58:00.000-07:00

These cookies are really easy and really good!

14-16 graham crackers (about 1 1/2 packages) and Keebler are the best:)
1 c. butter (2 squares)
1 c. brown sugar
1 bag milk choc. chips
1/2 bag toffee bits

Line jelly roll pan or large cookie sheet with foil and spray foil with pam. Layer graham crackers in single layer covering bottom of pam. Break if necessary to cover edges. Bring butter and brown sugar to a boil and cook for 1-2 minutes. Pour over graham crackers spreading with a rubber spatula if needed to cover the graham crackers. Bake for 10 minutes at 350°. Remove from oven and immediately sprinkle the chocolate chips on top. Let sit a few minutes until the chips melt enough to spread evenly. Sprinkle with toffee bits. Let sit until cool or refrigerate if you are in a hurry. Remove from refrigerator and let sit until room temp. Cut or break into squares. Enjoy!

Peanut Butter No Bake Cookies

2011-06-24T09:24:00.000-07:00

From Shaurie's kitchen:

2 c. sugar
1/2 c. milk
1/2 c. butter or margarine
3 c. rolled oats (I used quick)
1 c. peanut butter
1 tsp. vanilla
1/8 tsp. salt

Combine sugar, milk, butter & salt in a medium saucepan. Bring to a boil and cook for 1 minute. Remove from heat. Add vanilla peanut butter. Stir until peanut butter is dissolved. Add oats and mix. Cool slightly and drop by spoonfuls onto waxed paper.

Grandma Jeans famous chocolate chip date cake

2011-06-19T10:19:00.000-07:00

1c. Chopped dates
1-1/2 c. Boiling water
1 t. Soda
1/2 c. Margarine
1 c. Sugar
2 eggs
1-1/2 c. Plus 3tbl flour
1/2 t. salt
3/4 t. Soda
1/2 package chocolate chips
1/2 C. Brown sugar
1/2 C. Walnuts, chopped

Pour water over dates and add 1t soda; set aside. Cream together the margarine, sugar and eggs. Add date mixture. Sift flour, salt and soda together . Add the other mixture and stir well. Pour into a 10x8 pan. Top with chocolate chips, brown sugar and walnuts

Bake at 350 for 35 to 40 minutes. Serve with cool whip on top.

Chocolate Bread

2011-06-09T13:13:00.000-07:00

4 eggs
1/2 c. oil
1 box chocolate cake mix
1 (3 oz) package INSTANT chocolate pudding mix
1 c. HOT water

Mix oil and eggs until whipped. Add cake mix, pudding mix and HOT water. Mix until smooth. Spray 2 loaf pans with pan coating. Pour batter into pans. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.

*All I had on hand was the bigger box of instant pudding (5.6 oz or something like that) so I used it and it still turned out so good! I also whipped up a powdered sugar glaze and poured it on while they were still hot in the pans. Next time I think I'll add chocolate chips! :)

Salsa

2011-05-24T16:41:00.000-07:00

1 can (14.5 oz.) diced tomatoes (not drained)
3 Tbl. canned diced jalapenos
1 Tbl. lime juice
1 tsp. salt
1/4 tsp. cumin
1/2 c. diced yellow or white onion

Combine all ingredients in food processor (or blender) Run on high speed for just a minute until it is nearly pureed. Be careful not to over-process. Stir well. Cover and chill overnight. Serve with chips.

We absolutely LOVE Chili's salsa... this recipe is the closest thing to it! Enjoy!!!

Strawberry Smoothie

2011-05-12T09:38:00.000-07:00

1 can (11 oz.) mandarin oranges, drained
6 whole frozen strawberries
2 tsp. crystal light strawberry/orange/banana drink mix
3 tsp. vanilla
1 container light strawberry yoplait yogurt
3 c. crushed ice
1 can sprite zero

Blend until smooth. Makes at least 2 smoothies. You can also divide it into thirds. I love using the mandarin oranges... they are so versatile and blend up really well. I buy them by the case so I always have them on hand too.

Citrus Smoothie

2011-05-11T08:13:00.000-07:00

1 can (11 oz.) mandarin oranges, drained
2 tsp. lemonade crystal light powder
1 container light key lime pie yoplait yogurt
3 tsp. vanilla
1 can sprite zero
3 c. crushed ice

Add all ingredients into blender and blend until smooth. Divide into 3 servings. Enjoy!

We developed this recipe last night and can I just tell you... it was fabulous! The only calories in it are the yogurt and the mandarin oranges (and maybe a couple from the drink powder).

Mexican Meat Marinade

2011-05-06T13:33:00.000-07:00

1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
2 t liquid smoke
1 t salt
1/4 t chili powder
1/4 t cayenne pepper

Mix all ingredients and whisk well. You can use chicken or steak, cut into strips. Marinate for at least 4-6 hours...preferably overnight. Grill on the barbeque, Foreman, or in a skillet on the stove till meat is done. Serve on a tortilla with whatever fixin's you want...beans, cheese, guacamole, sour cream, green or red peppers, onions, pico di gallo, etc.

Poppy Seed Bread with Glaze

2011-05-03T19:32:00.000-07:00

Poppy Seed Bread with Glaze

This is our FAVORITE, my kids beg for me to make it and its gone in a day or two. VERY YUMMY.

3 eggs beaten

1 1/8 cup veg. oil

2 1/4 cup sugar

3 cups flour

1 1/2 cup milk

1 1/2 teaspoon butter melted

1 1/2 teaspoon vanilla

1 1/2 teaspoon almond extract

3 Tablespoons poppy seed

Mix all ingredients really well. Bake at 350 for 1 hour.

Glaze

1/4 cup orange juice

3/4 cup sugar

1/2 teaspoon butter melted

1/2 teaspoon almond extract

1/2 teaspoon vanilla.

Mix it well. Pour on top of warm bread.

I dump out the hot Bread immediately onto a square of tin foil,

turn the bread over and pour the glaze on while its HOT,

then wrap up the bread while hot.

BowTie Chicken Pesto Pasta with Sundried Tomatoes

2011-04-28T17:26:00.000-07:00

Bow Tie Chicken Pesto Pasta with Sun Dried Tomatoes

1 box or bag bowtie pasta

1 jar of alfredo sauce

2 large spoonfulls of pesto sauce

3 Tablespoons of sundried tomatoes cut up (I buy the kind in the jar)

Shredded cheese

1 rotisserie chicken

Boil a large pot of water for the pasta, add pasta when its boiling. Begin to shred the rotisserie chicken into a large microwave safe bowl. I don't like to use the dark meat, but you can if you want. Add the entire jar of Alfredo Sauce. Then add the pesto sauce and the tomatoes.

Mix together.

Put in the Microwave for about 2 minutes, take out mix and add about 1/4 cup shredded cheese, put back in the microwave till HOT. Take it out and mix in about another 1/4 cup cheese and mix.

When the noodles are done drain them and add them to the chicken sauce mixture. I usually don't use the whole box. I like mine saucy.

Now its ready to serve!

Serves about 5-6 people

You can add mushrooms too.

This is a family favorite! Its so easy and SO fast. This is what I make when I am in a hurry. My kids LOVE it too!

Enchiladas

2011-04-25T10:11:00.000-07:00

1 lb. ground beefsalt
pepper
minced onion
shredded cheddar cheese
10 taco size flour tortillas (9-10 inch)
1 (16 oz. ) can mild enchilada sauce

Brown hamburger with salt, pepper and minced onion. Drain. Divide hamburger between the 10 tortillas and put a small handful of cheese onto hamburger. Roll up and place in greased 9x13 inch pan. I pour a little of the enchilada sauce on the bottom of the pan before putting in the rolled up tortillas. Top with enchilada sauce and a little shredded cheese. Bake at 350° for approx. 20 minutes.

Variation: for cheese enchiladas, put a handful of cheese on flour tortilla and a little bit of chopped green onion. Roll up and cover with enchilada sauce. I usually make a few of these along with the ground beef ones. They are really good too!

Homemade Pizza

2011-04-25T10:03:00.000-07:00

1 Chef Boyardee Cheese pizza kit
Pepperoni
2 sm. cans of mushrooms
1/2 lb. hamburger
1 lg. bag of cheese (pizza blend)

Mix crust according to directions on box. Spread crust on large greased cookie sheet (jelly roll pan). Pre-bake for 9 min. (I think it is at 425° but I'm not sure. It does tell you on the box though). Brown hamburger, seasoning with salt, pepper and minced onion. Drain and set aside. Remove crust from oven and spread with most of the can of sauce (I personally think they put too much sauce in the can for the amount of crust so I don't use it all... just most of it:) Sprinkle with cheese (not all of the cheese, just a thin layer). Layer pepperoni, browned hamburger and mushrooms. Sprinkle with more cheese. Bake for an additional 9 minutes or until the cheese is melted.

This is our kind of homemade pizza. It goes together pretty quickly and our family loves it. Of course you can add whatever toppings you like. Enjoy!

Cheesy Potatoes

2011-04-25T09:53:00.000-07:00

2 pkg. shredded hashbrowns
1 cube butter
2 c. sour cream
2 cans. cream of chicken soup
1/4 c. minced onion
salt
pepper
4 c. shredded cheddar cheese (or more)
crushed potato chips (optional)

Thaw hashbrowns in microwave. Approx. 5 min. per package. Melt butter in large bowl. Add hashbrowns, sour cream, soup, and about 3 cups of cheese. You can add more cheese if desired. I like alot:). I never measure my onion, salt or pepper. I just sprinkle a thin layer before I add the cheese. Stir it all together and spread into a greased 10x13 inch pan. Sprinkle with cheese and crushed potato chips. Cover with foil and bake at 325° for 1 1/2 hours or until heated through.

Tip: For best flavor include 1 c. sharp shredded cheese in with the cheese.
You can also bake at 350° for 1 hour. If I have time, I prefer the lower temp though.

Lemon Cream Cheesecake Dessert

2011-04-25T09:43:00.000-07:00

60 vanilla wafers, crushed (about 2 cups)
2/3 c. melted butter
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
16 oz. cool whip, thawed
2 small pkg. lemon instant pudding
2 1/2 c. cold milk
1 c. sour cream
sweetened whipped cream or more cool whip for top

Mix vanilla wafers with melted butter. Reserve about 1/3 cup and press remaining mix into bottom of 9x13 inch pan. Refrigerate while you prepare the filling.
*Beat cream cheese and powdered sugar until smooth and well combined. Mix in about 3/4 of the cool whip. Spread onto crust.
*Mix pudding packages with cold milk. Mix in sour cream and remaining cool whip. Spread onto cream cheese layer. Refrigerate.
*Just before serving, spread sweetened whipped cream or cool whip on top and sprinkle with the reserved crumbs.

Variation: Substitute 1 pkg. vanilla pudding mix and 1 pkg. coconut cream pudding mix. Add in 3/4 c. toasted coconut and sprinkle top with more toasted coconut.

Beef Tips & Mushrooms

2011-04-22T21:28:00.000-07:00

Stew meat - browned and seasoned as desired (I sauteed the mushrooms with the meat.)

In crockpot:
Meat
1 can cream of mushroom soup
1 c. water
1 can beef gravy
1 pkg. dry gravy mix
1 can mushrooms (drained) or fresh mushrooms
1 pkg. dry onion soup mix (see note below**)

Cook in crockpot on low for 4 to 6 hours. Add 1/2 carton of sour cream when ready to serve.
**We added a packet of dry onion soup mix. Next time, we are only going to add 1/4 of a packet.)
Serve over cooked noodles, etc.

Pizza Bites

2011-04-02T19:07:00.000-07:00

These pizza bites are fun, perfect for parties, or anytime. This is made in my mini muffin tins using my favorite pizza dough and sauce. Using mini pepperoni and spicy italian sausage adds a kick…you’ll love these!

Deep Dish Pizza Crust

Ingredients:
1 1/2 cups warm water
1 pkg. active dry yeast
1 tsp. sugar
4 cups all-purpose flour
1/2 cup vegetable oil
1 tsp. salt

Directions:

In a large mixer bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 2 cups of the flour, 1/2 cup oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, along with herbs and garlic (I use basil, oregano, thyme, and garlic powder; just small palm -fulls of each.) 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky; 3-5 minutes. Oil a large mixing bowl with the remaining 2 tsp. oil.
Place the dough in the bowl and turn to oil all sides. Cover the bowl with a towel and set in a warm, draft-free place until nearly doubled in size; 1-1.5 hours. Divide into 2 equal portions and it’s ready to use!

Old World Style Pizza Sauce:

Ingredients:
6 ounces tomato paste
1 tbsp. olive oil
1 can tomato sauce (29 ounces)
1/2 cup finely chopped sweet onion
4 cloves garlic, minced
2 tsp. oregano
1 tsp. rosemary
1-3 tsp. dried red pepper flakes–to taste
2 cups water
salt to taste

Directions:

In a large saucepan over medium heat, stir the tomato paste and olive oil together, then stir in the tomato sauce.
Add all of the remaining ingredients, bring to a boil, then lower heat to a simmer. Cook, uncovered for 3 hours, stirring frequently. Add water if sauce gets too thick, but it should reduce down to a thick paste that has enough body to cover a pizza.
Makes 3 cups, enough for 2-3 pizzas.

Notes:

I’ve added herbs and garlic to this crust which gives it lots of flavor. I’ve also tried this with white whole wheat flour if this interests some… it works wonderfully.
I like to throw this on my pizza stone fully topped and with a pastry brush and little olive oil, brush the dough with the olive oil; it helps create that crispy crust.
Bake at 425 degrees if using a pan… 500 degrees if using a stone.

Added toppings:
•Mini pepperoni bites
•Ground Italian sausage, sweet or hot, depends on you taste. I used spicy in my recipe. Brown the Italian sausage before assembling.
•Hand shredded mozzarella. About 3 cups.

Assembly:

Spray a mini muffin tin with a non-stick spray. Tear off a small piece of dough, roll in the palm of your hand and stretch to line the muffin tin up to the lip, creating the shape of the muffin. Add about a tsp. of pizza sauce, Italian sausage, a small dollop of cheese and the tiny pepperoni.

Bake in a 350 degree F oven for about 12 minutes or until golden brown. Pop out of the tins, place on platter and watch them disappear!

Pea Salad

2011-01-29T15:26:00.000-08:00

2 16 oz bag of frozen peas
1 lbs fat back bacon
1 med red onion
16 oz sour cream
Lawry's seasoned salt

Thaw peas in warm water, DO NOT MICROWAVE. cut up bacon into bite size pieces, cook and drain. cut up about 1/4 -1/2 of your onion. Be careful not to use to much onion. Mix first three ingredients in bowl, slowly add in sour cream (at least half of container if not all) until peas are covered add in Lawry's to taste.

Blueberry Muffin French Toast

2011-01-27T14:09:00.000-08:00

6 1/4 c. All Purpose flour
1 Tbl. + 1 tsp. Baking Powder
1/2 tsp. Salt
20 oz. Unsalted Butter
3 c. Sugar
1 tsp. Vanilla
5 Whole Eggs
1 1/2 c. Fresh Blueberries

Cream butter and sugar until light and fluffy. Adds eggs and vanilla. Beat until incorporated. Scrape down sides of the bowl. Add dry ingredients. Beat until well combined. Add blueberries. Mix briefly. Spread into a greased 9x12 pan. Bake 350 degrees for about an hour. Cut into squares and dip in an egg wash just as you would with french toast. Fry in butter on a griddle to 'toast' each side. Serve with cream cheese frosting.

Cream Cheese Frosting

3 lbs cream cheese
3 cups sugar
2 cups fresh blueberries
1 tsp vanilla
1/2 tsp salt

whip it up and serve on top

Individual Cherry Cheesecakes

2011-01-27T13:49:00.000-08:00

24 cupcake liners
24 vanilla wafers
3 8-oz. packages of cream cheese
1 c. sugar
4 eggs
2 Tbl. lemon juice
1 can cherry pie filling

Mix sugar, cream cheese, eggs and lemon juice until smooth and creamy. Line muffin tins with the cupcake liners. Drop 1 vanilla wafer in the bottom of each liner. Spoon cream cheese mixture on top of vanilla wafer, filling each cup about 3/4 full. Bake at 350° for 18-20 minutes. Chill. When cool, spoon pie filling on top. Refrigerate for 1 hour. Makes 24 individual cheesecakes.

Skillet

2011-01-22T14:50:00.000-08:00

1 lb. hamburger
minced onion
1/2 tsp. oregano
salt & pepper
5 c. elbow macaroni (un-cooked)
5 chicken bouillon cubes
5 c. hot water (approx.)
1-2 cans evaporated milk
2-3 c. grated cheddar cheese

Brown hamburger seasoning it with salt, pepper and minced onion to taste. I also add the oregano and chicken bouillon at this point. When hamburger is completely browned, drain if necessary. Mix dry macaroni in with the hamburger mixture. Add enough water to just barely cover macaroni. If you add too much water at this point, just add a little more macaroni so the noodle/hamburger mixture is just covered. Bring to a boil, cover and reduce heat. Simmer for approx. 15 minutes or until noodles are tender. Add evaporated milk and cheese. Stir until cheese melts and serve.

This is one of our most favorite meals. I love it because the skillet is the only pan that gets dirty:). I always use 2 cans of milk and I never measure my cheese. I just add about 3 handfuls or so. You could also substitute the chicken bouillon and water for chicken broth/stock. Easy and delicious... it doesn't get any better than that!

Caramel Pudding Cake

2011-01-22T14:46:00.000-08:00

2 T. butter
1 c. sugar
1 egg
1/2 tsp. salt
1 c. milk
2 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins (optional)
1 c. nuts (optional)

Cream butter and sugar. Add egg and mix well. Add dry ingredients alternately with milk. Spread in a greased 9x13 cake pan and pour hot caramel sauce over all of it. Bake for 30 minutes at 350°.

Caramel Sauce:
2 c. brown sugar
1 cube butter or margarine
3 c. water

Bring to a boil and pour over cake batter. Bake at 350 for 30 minutes. Serve either warm or cold with ice cream or whipping cream. This is a Sunday afternoon favorite at our house. It works well in a dutch oven also.

Crock-pot Cake

2011-01-11T00:43:00.000-08:00

Crock-pot Cake

1 large box instant chocolate pudding
1 small box instant chocolate pudding
3 cups milk

(for richer 'filling' use 2 large
boxes and omit the small box)

Whisk together and pour into your crock-pot. A crock pot liner works great but if you don't have one, be sure to spray it good with pam.

1 box chocolate cake mix (prepared according to the directions)

Pour this slowly over the pudding in the crock-pot - DO NOT MIX THESE
TOGETHER!!!

Cover and cook for 2 ½ hours on low setting. Let it sit, covered, for an
additional 30 minutes so the pudding will set up. You can serve it warm with whipped topping or ice cream. It is good chilled too. I'm sure you could experiment with different flavors too.

Tip: put a couple of paper towels between your crock pot and the lid. That keeps the water from dripping onto you cake.

French Dip au Jus

2011-01-08T07:44:00.001-08:00

3-4 lb sirloin roast
2 c. beef broth
2/3 c. brown sugar, packed
1/4 t. seasoning salt
1 t. liquid smoke
1/3 c. soy sauce
Cook in 5 quart slow cooker for 1 hour on high, then 9 hours on low. Shred and serve on bun with swiss or provolone cheese. Use broth for dipping.

*This is the meat we had for Peyton's Blessing. A few people asked me for the recipe, so here it is. :)

Scott's Cranberry Pineapple Salad

2011-01-03T18:21:00.000-08:00

Mix:
1 c. chopped fresh cranberries
3/4 c. sugar
Chill in fridge for 2 hours.

Mix:
1 pint whipped whipping cream (no sugar added)
1 20-oz can crushed pineapple, drained
1/2 large package of mini marshmallows
Chill in fridge for 2 hours.

Mix both together. Re-chill and serve.
(Can add nuts if you want and I think pomegranate seeds would be a delicious add-in.)

Scott brought this salad to our Berlin Family Christmas party and it is delicious. I have already made it twice since and everyone that tastes it seems to agree. Thanks Scott!

Christmas Punch

2010-11-23T06:46:00.001-08:00

1 (46 oz.) can pineapple juice
1 can sweetened condensed milk
1 2-liter bottle of lemon-lime soda
1/2 gal. lime sherbet

Mix first 3 ingredients in punch bowl. Scoop lime sherbet on top and serve. You can substitute the lime sherbet and lemon-lime soda for orange sherbet and orange soda for Halloween (or any other occasion).

Lemonade (Easy, Delicious, Sugar Free)

2010-11-23T06:43:00.000-08:00

1 2-liter bottle diet twist up (or sprite zero)
1 tub crystal lite lemonade
juice of 2 lemons
juice of 2 limes

Serve chilled with ice. All of the flavor without the guilt:)

Spaghetti Squash (Microwave)

2010-11-22T14:27:00.000-08:00

I have always baked my spaghetti squash, but this year Shaurie taught me how to cook it in the microwave:). Cut the squash into 4 pieces (1/2 then scoop out center and cut each piece in 1/2 again). Put pieces in a gallon size zip loc bag and place bag in a casserole dish. Add approx. 1 cup of water to the bag and then make several slits in the top side of the bag. Microwave on high for about 15 minutes. Remove from microwave and let sit for a couple of minutes. You can add butter, salt and pepper. Enjoy!

Pumpkin Oat Pancakes

2010-10-28T07:44:00.000-07:00

1/2 c rolled oats
1 c buttermilk
1 egg white
1 whole egg
1 T oil
1 T sugar
1 t vanilla
1/2 c pumpkin puree
1/2 c milk
1 c flour
1 t baking powder
1/2 t baking soda
1 t cinnamon
dash of nutmeg

In a large bowl, combine the oats and buttermilk and let sit for 15 minutes to soften the oats. Then add the rest of the ingredients. Cook on hot griddle and serve with your favorite pancake toppings. They are excellent with this syrup.

ONE BOWL BROWNIES

2010-10-27T09:11:00.000-07:00

Easy enough for kids to make!!

Cream together:
1 sq. margarine( softened)
2 cups sugar
4 eggs
i tsp. vanilla

Mix:
2/3 cup cocoa
1 1/2 cup flour
1/2 tsp. baking powder
1 cup chopped nuts or chocolate chips

Add to creamed mixture. Bake in a greased 9X13
inch pan at 350 degrees for 30 minutes.

Chicken Tortilla Soup

2010-10-13T17:58:00.000-07:00

Tortilla chips
1/2 cup chopped onion
3 boneless chicken breast halves
1 garlic clove, minced
1/4 tsp. chili powder
1/4 tsp.ground cumin
2 cans (14 1/2oz.)chicken broth
1 can, undrained tomatoes
4 tsp. snipped cilantro
1/2 cup shredded cheddar cheese

--------------------------------------

Chop onion. Cut chicken into 1/2 inch pieces.
Heat a large saucepan coated with oil. Add
chicken, cook and stir 3 min. add onion, garlic,
chili powder and cumin. Cook 2 minutes. Stir in
broth, tomatoes and chilies. Bring to a boil,
reduce heat, add cilantro and simmer. Serve
with tortillas, sour cream and cheddar cheese
on top.

Guacamole

2010-10-13T17:10:00.000-07:00

3 ripe avacoados, peeledd
pitted and mashed
1 lime, juiced
1 tsp. salt
1/2 cup diced onion
3 tbsp. chopped cilantro
2 roma tomatoes, diced
1 tsp. minced garlic

-------------------------------------------------------
In a medium bowl, mash together the avacados,
lime juice, and salt. Mix an onion, cilantro,
tomatoes, and garlic. Refrigerate for one hour.

Chicken Chalupas

2010-10-13T16:58:00.000-07:00

2 cups sour cream
2 cans cream of chicken soup
4 chicken breasts, cooked chunked
1 small can chilies
1 small can sliced olives
3-4 green onions
2 cups grated cheddar
2 cups jack cheese, grated
1 dozen 8" flour tortillas

______________________________________

Cook chicken and chunk. Combine soup, sour
cream, chilies, onions and jack cheese.
Remove 2 cups of the mixture and add
chicken to the remaining portion. Spoon
chicken mixture onto the tortillas, roll
up and place in a 9X13" pan. Spread the
mixture without cheese over the tortillas,
along with the cheddar cheese. Cover and bake
for 45 minutes in a 350 degree oven.

White Chicken Chili

2010-10-13T16:41:00.000-07:00

1 Tbsp. vegetable oil
1 onion, chopped
3 stalks celery, chopped
3 cloves garlic, crushed
2 (4 oz.) can chopped green chili peppers
2 tsp. ground cumin
1 tsp.dried oregano
1 tsp.ground cayenne pepper
2 (14 oz.) cans chicken broth
3 cups cooked, chopped chicken
3 (15 oz.) cans white beans
1 cup shredded montery jack cheese
______________________________________________

Heat the oil in a pan over med-low heatSlowly
cook and stir the onion until tender. Mix in garlic,
jalapenos, cumin, oregano and cayenn. Continue to
cook and stir the mixture until tender, about 3
minutes. Mix in the chicken, chicken broth and
beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in
the cheese until it melts. Serve warm. I make this
in my crockpot.

Cowboy Caviar

2010-10-13T16:33:00.000-07:00

2 cans black beans
1 can corn
1 (16 oz.) jar of fresh tomato salsa
1 small diced red onion
2-3 stalks of celery, diced
1/2 green pepper diced
2 cloves garlic. minced
2 tsp. cumin
4 Tbsp. lemon juice

Mix all ingredients together , and chill for at least
4 hours. Eat with tortilla chips.

Artichoke Dip

2010-10-13T16:24:00.000-07:00

1 (14 oz.) can of artichokes, drained
1/2 cup of mayonaise
1 cup of fresh parmesan cheese, grated
1 (8 oz.) pkg cream cheese,room temp.
1/4 cup dried dill

Roughly chop artichoke hearts, then combine all ingredients,
pour into a pie pan. Bake at 400 degrees for 15 minutes, or until
bubbley and golden brown. You can use tortilla chips or toasted
bagette slices to dip with.

Taco Bake

2010-10-04T14:09:00.000-07:00

1 pack of corn OR flour tortilla, cut into 1 inch cubes
1 can tomato soup
1/2 cup milk
2 cups shredded cheese
1 lb ground beef
1 onion
1-2 cups salsa

Brown ground beef and diced onions. In large bowl, combine tortillas, soup, milk, cheese, beef, onions, and salsa. Put into casserole dish, and bake at 350 until heated throughout, cheese is melted, and brown on top. Serve with sour cream.

Cheesy Chilada Casserole

2010-10-04T14:06:00.000-07:00

1 lb ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (16 oz) can pinto beans, drained
1 (15 oz) can tomato sauce
1 c picante sauce (mild, medium or hot)
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas
16 oz shredded cheddar cheese
Shredded lettuce
Sour cream
Diced tomato
Guacamole

Brown meat with onion and garlic, drain off fat. Add beans, sauces, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture into 9x13 inch greased pan, spreading to coat bottom (what I do is buy a small can of tomato sauce and spread that on bottom then pour rest into mixture. Then just put a smaller amount of meat mixture on bottom). Top with 6 tortillas, overlapping as necessary. Top with with HALF remaining meat mixture and 8 oz cheese. Cover with remaining tortillas, overlapping to cover cheese. Top with remaining meat mixture. Cover tightly with foil. Bake at 350 degrees for 20 minutes. Remove foil; top with remaining cheese. Continue baking, uncovered, for 5minutes or until cheese is melted. Top each serving with sour cream, guacamole, lettuce and tomato (we normally don't do this last part as it's yummy without it. But it is SOOOO much better with it all).

Wingers Sticky Fingers

2010-10-03T18:22:00.000-07:00

Brandy has the breading recipe...she'll post it here. :)

Dip chicken in egg mixture, then flour mixture. Repeat one more time. Then fry the chicken in 2-3 inches of hot oil.

Sauce:
2 cups brown sugar
1/3 cup FRANKS hot sauce (HAS to be Franks)
3 TB. corn syrup
½ cup apple cider vinegar
Boil for 1 minute...no longer. Sauce will thicken as it cools.

Coat fried chicken in sauce and let sit for a few minutes...enough to saturate the breading.

This is the recipe that won us (Brian, Brandy, Jeff, and myself) 1st place at the Berlin Family Reunion Chicken Cook-off!

Orange Julius

2010-10-03T18:11:00.000-07:00

6 oz orange juice concentrate (half of the tube)
1 c. water
1 c. milk
1 tsp. vanilla
1/2 c. sugar
1/2 c. powdered sugar
Mix in blender, then add 8-10 ice cubes and blend until smooth.

Cinnamon Sticks

2010-10-03T18:07:00.000-07:00

1 T. yeast
2 T. sugar
1 1/2 c. warm water

Add yeast and sugar to water and set aside. Then add:

1/2 t. salt
3 c. flour

Knead 3 minutes and let sit for 10 minutes. Melt 1 stick of butter. Pour half on cookie sheet. Roll out dough (it will be very soft and a bit sticky...use lots of flour if needed.) Place on cookie sheet and pour the rest of the butter on top of dough. Sprinkle with cinnamon and sugar. Cut with pizza roller; use a knife on the edges. Raise 10-20 minutes. Bake at 375 degrees for 20 minutes. You can also make these ahead of time and refrigerate. Take out 1 hour before baking.

Glaze/Frosting/Dip
1 cube butter
1/4 c. heavy cream
1/4 c. brown sugar
Bring to a boil then add 3 cups of powdered sugar. Mix until smooth. If it's too thick, add water 1 tablespoon at a time to reach your desired consistency.

Home Made Root Beer

2010-09-29T14:48:00.000-07:00

5 lbs. sugar
5 gallons water
5 lbs. dry ice
1 bottle Root Beer Extract (McCormick is usually all we can find here:)

mix water, sugar and extract. Add dry ice - DO NOT COVER!
Let brew for at least 20 minutes. Enjoy!!

Beer Bread

2010-09-29T09:57:00.000-07:00

Easy Beer Bread
2 1/2 c. self-rising flour
1/2 c. all purpose flour
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) can beer
1/4 c. butter or margarine, melted (1/2 cube)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For savory bread, decrease the brown sugar to 1/4 c. and add 1/2 tsp. onion powder and 3/4 tsp. italian seasoning. Sharp cheddar cheese can also be added.

Since I don't buy beer for drinking, I have been told that the regular Bud works best... not the light.

Tip: 1 cup flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt = 1 cup self-rising flour.

A New Look!

2010-09-14T09:04:00.001-07:00

Thanks Jenny for the updated look to the recipe blog its great I love it, You do the best job!
Visit her at-http://jshblogbackgroundsandmore.blogspot.com/

Colby's Hot Tamale Marshmallow Popcorn

2010-09-13T21:11:00.000-07:00

Mallow Magic popcorn
1 big box hot tamales
make popcorn according to pkg.
dump in box of hot tamales
stir together
This is Mine and Colby's Favorite Snack

Easy Pumpkin Spice Cookies

2010-09-13T21:08:00.000-07:00

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin

Preheat oven to 350 degrees. Grease cookie sheets.
In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Candy Corn Bark

2010-09-13T21:05:00.000-07:00

16 Halloween-colored chocolate sandwich cookies, chopped
1 1/2 cups broken small pretzels
1 1/2 pounds white chocolate, broken into squares
2 cups candy corn
orange and brown sprinkles

Spread the cookies and pretzels, evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Fruit Pizza

2010-09-13T21:02:00.001-07:00

Ingredients
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

Fruit of your choice, Anything will work really.
We Like Kiwi, Strawberries, Blueberries, Blackberries

The Glaze
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest

Directions
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Birthday Party Cookies

2010-09-13T20:59:00.001-07:00

1 pkg Funfetti cake mix
2 eggs
2/3 cups shortening
Mix ingredients together. Place spoonfuls on an ungreased cookie sheet. Bake at 350 for 8-9 minutes. Cool and serve.

Apple Bread

2010-09-13T20:38:00.000-07:00

6 eggs
4 egg yolks
6½ Cups sugar
Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:
6 Tbsp butter
1 Cup oil
1½ Cups sour cream
Add above ingredients on low speed with a whisk for about 30 seconds, then add:
1 tsp. baking soda
1 tsp. baking powder
½ tsp. nutmeg
2 tsp. cinnamon
½ tsp. salt
4 Cups flour
Add above ingredients on low with a paddle, and mix until incorporated, then add:
3½ Cups grated Granny Smith apples.
Incorporate apple by hand.Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.This recipe makes 3 large loafs.

Good Things Utah BBQ Brisket

2010-09-13T20:35:00.001-07:00

I saw this recipe one morning on Good Things Utah and just had to try it. Since then we have made it atleast a dozen times. It is so delicious, and the leftovers make fabulous sandwiches.

4 or 5 pound brisket
4 oz. liquid smoke
4 oz. Worcestershire
garlic salt
celery salt
onion salt
1 cup of your favorite BBQ sauce

Method:
Place brisket in a large, shallow pyrex.
Add the liquid smoke and worcestershire sauce all over.
Rub brisket with lots of garlic salt, celery salt, and onion salt. My mom says..”it will look like you have ruined it!!”
Refrigerate overnight.
Bake in a covered roaster at 325 degrees for 3 hours.
Add one cup of your favorite BBQ sauce and cook uncovered for 30 minutes.
Let cool 1 hour before slicing and serving

Chocolate Peanut Butter Cookies

2010-09-13T20:31:00.001-07:00

1 cup (2 sticks) butter
1 cup peanut butter
2 cups powdered sugar
1 ¾ cups crushed graham crackers
2 cups milk chocolate chips

Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)

Watermelon Sugar Cookies

2010-09-13T20:29:00.000-07:00

1 ½ C Butter, Softened
2 C Granulated Sugar
4 Eggs
1 tsp Vanilla Extract
1 tsp Salt
2 tsp Baking Powder
5 C All-Purpose Flour
½ tsp Watermelon Flavoring
Red and Green Food Coloring
Chocolate Jimmies

In a large bowl, cream the butter and sugar. Beat in eggs. Add vanilla and watermelon extract. Stir in the flour, baking powder and salt. Remove approximately 1 ½ C dough, set aside. Add several drops of red food coloring to dough in bowl. On parchment paper, roll red dough into a 12" log and wrap with plastic wrap. Flatten bottom of roll. Chill in refrigerator one hour. Add several drops of green food coloring to remaining dough. Place between two pieces of parchment paper. Roll to 12" x 12" size. Chill in refrigerator one hour.To assemble: Place red dough, flattened side up, in the center of the green dough. Mold dough up to edge of red dough. Trim excess green dough. Cut flat side down, into ¼" slices with sharp knife. Place 2" apart on ungreased cookie sheet. Sprinkle with chocolate jimmies for seeds. Bake at 400° for 6 to 8 minutes. Cool. Store between layers of wax paper in airtight container.

Grandma Berlin's Salsa

2010-09-09T08:41:00.000-07:00

Salsa
Peel tomatoes in a big pan:

2 1/2 Blenders full (16 cups). Chop till desired consistency.
2 1/2 Large onions - chopped in food processor
3 Large green peppers - chopped
3 or 5 jalapeno peppers - chopped
1 long Anaheim red pepper
2 Tablespoons canning salt
2 Tablespoons sugar
1 pinch dried hot chili peppers

Bring to a boil and boil 2 hours (taste for salt). Cook until desired consistency.
Pour into pint jars. Process 15 minutes. Serve heated with tortilla chips.
Makes 7 pints.

Mom got this recipe from a friend in Ogden years ago. Don't forget to use disposable gloves for even the tomatoes...otherwise you have orange fingernails for a few days.

Laundry Detergent

2010-09-02T13:25:00.000-07:00

Grate 1 bar of soap (Zest, Ivory, etc.) and dissolve in 1 quart of boiling water. After it’s all dissolved, transfer to 5 gallon bucket. Add 2 cups of Borax and 2 cups of Arm & Hammer Super Washing Soda. Mix until all dissolved, then add 2 gallons of water. Mix well. Mixture will gel, so make sure you give it a good stir every hour or so until it’s cooled down. Otherwise it will become clumpy. Use ¼ cup per load.
I started making this about 6 months ago and I will never use store bought stuff again! It cleans just as good, if not better than anything I’ve tried. Plus, I spent about $10 on all the ingredients and I still have about half left. I also use it to treat stains!

Ashley's Famous Home Made Oreo Cookies

2010-08-24T14:35:00.000-07:00

These are the EASIEST cookies and get eaten SO fast around here.
They do take a while to make the entire batch, but I always find it to be worth it.

Home Made Oreo's Preheat oven to 400 degrees F'

2 sticks of butter (slightly softened)

4 eggs

2 devils food cake mixes

frosting:

1 package of cream cheese

1 stick of butter (slightly softened)

3 cups of powdered sugar

1 teaspoon of vanilla

Mix the cookie ingredients together, roll into 1/2 inch-1 inch balls, try to make them all about the same size and place them about 2 inches apart on the ungreased cookie sheet, I usually can do about 4 a row and 6 rows. I also usually have about 3 cookie sheets that I alternate. cook them for 5 minutes max. They don't look done but don't do it longer, unless you like them crispt, I don't. Sometimes if the balls are rolled a little bigger than I might do it a titch longer.

After all the cookies are cooked, place them in vertical rows of two, each cookie having a match. turn over one cookie and leave the other. I usually do this on tin foil.

make the frosting

mix all the ingredients together

put in a frosting dispenser or in a ziploc with the tip cut

put the frosting on the cookie that is turned over and place the other one on on top.

We put these in the freezer, they are so so so yummy this way. My family loves them in the freezer or the fridge. I think this makes about 50 cookies.

* you can also color the frosting for certain holidays and do little flower or polka dot designs on top too. These are always a hit!

Pancakes

2010-08-14T07:49:00.000-07:00

Pancakes from Scratch

2 cups milk

2 cups flour

2 eggs

1/4 cup vegtable oil

1/4 cup sugar

1 Table Spoon baking powder

1 teaspoon salt

Mix ALL ingredients together with a whisk.

spray skillet with cooking spray and pour pancake mix into small circles onto pan flip when bubbly.

These are SO much better than the Krusteez or Bisquick mixes and in my opinion faster and cheaper. My kids LOVE them and so do I! Its so easy and so yummy.

Yummy Low-Cal Tropical Smoothie

2010-08-11T08:23:00.000-07:00

2 Tbls. skim milk
1 to 1 1/3 c. crushed ice (or 6-9 ice cubes)
3-4 whole frozen strawberries
1/3 c. drained mandarin oranges
1 rounded tsp. orange sunrise crystal light powder (I use the wal-mart brand)
1/3 c. water
1 capful coconut extract
1 capful vanilla extract

Blend until smooth. Enjoy! The magic bullet works perfectly for this! I figured the calories once and I should have written it down then but I didn't... I think it was just over 80 calories. I'm sure you could change the fruit, crystal light, extract combination to make more yummy smoothies... I like this one so much that I haven't felt a need to change it up yet! The crushed ice works far better than the cubes too:)

You can substitue 1/2 of a fresh orange or 1 fresh mandarin orange for the canned mandarin oranges. I really like using the canned mandarin oranges, the smoothies come out smoother that way. lol... I buy the small cans (11.5 oz. I think), drain them and divide them into thirds. Just put the other 2 thirds into separate baggies and refrigerate for later.

Layered Pudding Dessert

2010-07-19T09:31:00.000-07:00

1 cube butter, softened
1/2 c. finely chopped nuts
1 c. flour
Mix together and press into 9x13 pan. Bake at 350° for 15 minutes. Let cool.

1 pkg. cream cheese (8 oz.) softened
1 c. powdered sugar
1 container cool whip (12 oz.)
Mix cream cheese with powdered sugar. Add cool whip and mix well. Spread over cooled crust.

1 small pkg. chocolate pudding
1 small pkg. vanilla pudding
3 c. milk
Mix together and pour over cream cheese layer. Chill at least an hour. Serve with cool whip and garnish with chocolate curls if desired.

You can substitute any kind of pudding you want for the top layer. Coconut cream is really good with toasted coconut for garnish. We have also made it with pistachio pudding and lemon pudding. It doesn't matter what kind of pudding you use, you can't go wrong with this yummy dessert!

Baked Taquitos

2010-06-02T09:07:00.000-07:00

1/2 C (4 oz) cream cheese
1/4 C salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. Place 2-3 T of chicken mixture on the tortilla. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or whatever you want! :)

Mini-Muffin Donuts

2010-06-02T09:05:00.000-07:00

1/2 cup white sugar
1/4 cup margarine, melted
1/2 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Grease 12 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about three-fourths full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Cookie Dough Brownies

2010-06-02T09:01:00.000-07:00

Brownies:
2 cups Sugar
1 1/2 cup Flour
1/2 cup Baking Cocoa
1/2 tsp. Salt
1 cup Oil
4 Eggs
2 tsp. Vanilla

In a mixing bowl combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla. Beat for 3 minutes. Pour in a greased 9x13 pan. Bake at 350 for 25-30 minutes. Cool completely.
*If you are pressed for time a boxed brownie mix works great too.

Filling:
1 cup Butter (soft)
1 cup packed Brown Sugar
1/2 cup Sugar
4 Tbsp. Milk
2 tsp. Vanilla
2 cups Flour

Cream butter and sugars in a mixing bowl. Add milk and vanilla. Mix well. Beat in flour. Spread over brownies. Chill until firm.

Glaze:
1 cup Chocolate Chips
2 Tbsp. Shortening

Melt chocolate and shortening over medium heat until smooth. Stirring constantly. Spread over filling immediately. Let sit until firm.

Dutch Oven Breakfast

2010-05-30T07:31:00.000-07:00

1 cube butter or margarine
1-2 cups chopped ham
onion to taste (I usually use 1-2 Tbls. minced onion)
1 bag of frozen hash browns (we like the shredded best but either will work)
1 doz. eggs
4 c. shredded cheese (or however much you like)
salt and pepper
ketchup (optional)

Melt margarine in 14 inch dutch oven (you can use a liner for easy clean-up). Add ham and onion and cook until onion is tender. Add frozen hash browns and season with salt and pepper. Stir occasionally until hash browns are done. Crack eggs on top. You can scramble the eggs and leave on top until cooked or you can stir them in with the hash browns and stir until eggs are set. You can also 'fry' the eggs by removing the coals from the bottom of the dutch oven leaving just the coals on the lid. Cook until they are set. Add cheese and let sit until cheese melts. This can also be made in a skillet in the house. The only thing I do different is slide the hash brown mixture to one side and then scramble the eggs on the other side. Then mix together and add cheese. Our family LOVES this breakfast! We didn't start scrambling the eggs until Brandy came along:) ... evidently she doesn't like runny yolks.

For dutch oven cooking... if you are using a 14" dutch oven, you will need 28 coals, 12 on bottom and 16 on top to produce a 350° oven. If you are using a 16" dutch oven you would need 32 coals, 14 on bottom and 18 on top.

Quiche

2010-05-30T07:19:00.000-07:00

Brush 1 frozen pie crust with frothy egg white. Bake crust at 400° for 7 minutes (do not prick crust).

1/2 c. cubed ham
1/4 cube margarine
1/3 c. finely chopped onion
1 small can mushrooms

Fry the above ingredients in skillet until onion is tender.

Whisk:
4 eggs
1 c. half & half
1/2 tsp. salt
1/2 tsp. lemon pepper

Don't overbeat eggs. Sprinkle 1 cup shredded swiss cheese in bottom of baked crust. Add ham mixture, then egg mixture. Sprinkle with nutmeg (optional... I have never used the nutmeg). Reduce oven heat to 375° and bake for approx. 35 min. or until knife comes out clean.

I got this recipe from Grandma Berlin when my kids were little. It is a favorite in our family... by far the best Quiche I have ever had! When we were in St. George, Brian mentioned how good it sounded but unfortunately, it wasn't on the blog so we couldn't make it:(. We have had it for dinner more times than for breakfast... we have even made it when we are camping in a dutch oven (you just have to use refrigerated pie crust instead of the frozen. Enjoy!

Sour Cream Lemon Pie

2010-04-25T17:25:00.000-07:00

Ingredients:
1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
3 egg yolks
1/2 cup sour cream
1/4 cup butter
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 (9 inch) pie crust, baked

Directions:
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Absolutely fantastic! Tastes every bit as good as Marie Callendar's Sour Cream Lemon!

Fresh Raspberry Muffins

2010-04-25T12:06:00.000-07:00

1 C Fresh Raspberries
3/4 cup & 2 Tbs Sugar
2 Tbs Brown Sugar
¼ C Butter, Softened
1 Egg
½ tsp Almond Extract
½ tsp Vanilla Extract
2 1/4 cup Flour
3 tsp. Baking Powder
1/2 tsp. salt
1 cup Half & Half Cream
1 cup finely chopped White Choc. Chips

In a small bowl toss raspberries w/ ¼ c sugar and set aside. Cream together butter, ½ c sugar and beat in egg and extracts. Combine flour, baking powder, and salt, add to cream mixture alternating with the half n half. Stir in chips and gently fold in rasp. Pour into paper lined muffin tins ¾ full. Mix remaining sugar w/ brown sugar and sprinkle over tops. Bake @ 375 for 25-30 min. Makes 1 dozen

Unbelievable Battered Fish (or anything else you can think of:))

2010-04-25T11:50:00.000-07:00

"All you need for this fish batter is flour, salt, baking powder, milk, and water. Your result will be thinly-coated, crispy, and delicious."

Ingredients:
1 cup all-purpose flour
3/4 cup milk
3/4 cup water
2 Tbs. baking powder
1 teaspoon salt
a couple of sprinkles of pepper
a couple of sprinkles of garlic powder

Directions:
Whisk together the flour, milk, water, baking powder, and salt, pepper and garlic powder in a bowl until smooth.

Pat fish pieces (Tilapia or Cod work best) dry and lightly dip in flour (to help the batter stick) then into batter. Gently lower the battered pieces into 1/2 inch of hot oil (approx 360° or med. heat). Fry until golden brown then turn over. Approx. 3-5 minutes per side. Drain on paper towel. Serve with Homemade Tartar Sauce.

This is an excellent batter for chicken, cheese sticks or just about anything else you can think of. You can omit the garlic powder if desired...

Homemade Tartar Sauce

2010-04-25T11:45:00.000-07:00

"The very best I have ever tried! A quick and easy tartar sauce that's great for any and all seafood Make well in advance of serving to make sure that all of the flavors have a chance to adhere to one another."

Ingredients:
1 cup mayonnaise
1 Tbs. lemon juice
1/4 cup diced onion (or 2 Tbs. dry minced onion, reconstituted)
1/4 cup finely chopped dill pickle

Directions:
In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate. Serve with Unbelievable Battered Fish!

White Chocolate Macadamia Cookies

2010-04-04T07:09:00.000-07:00

1 bag of sugar cookie mix (Betty Crocker)
1 cube softened butter
1 egg
1/2 c. diced macadamia nuts
1/2 c. white chocolate chips
3/4 c. shredded coconut

Mix all ingredients together. I just measured them all into my kitchenaid and mixed it until it came together. Then using a cookie scoop, drop them onto ungreased cookie sheet. I got 20 on each cookie sheet. Bake at 375° for 10-12 minutes or until the edges just barely start to brown. I found this recipe on Semi-Homemade and just made a few adjustments. They were really good and really easy! Makes about 3 dozen cookies.

Macaroni and Cheese

2010-03-26T10:13:00.000-07:00

Recipe from Brian and Brandy... so easy, so creamy and so good. It is one of my favorites! 3 c. uncooked macaroni 3-4 c. shredded cheddar cheese (or cheese blend) 1/2 Tbls. flour 2 c. heavy whipping cream 1/2 c. milk Cook pasta in boiling salted water until tender. Toss the flour with 2 cups of the cheese. Heat heavy whipping cream and milk to almost boiling stirring almost constantly. Stir in cheese/flour mixture a little at a time making sure it melts before adding more. Add additional cheese until you reach desired consistency. I use close to 4 cups. Salt and pepper to taste. Mix cheese sauce with pasta and pour into greased 9x9 inch baking dish. Sprinkle with cheese (and/or bread crumbs) and bake for 15 minutes or just until cheese melts.

Pumpkin Ginger Cupcakes

2010-02-02T12:47:00.000-08:00

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger

1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

I made these one boring Sunday afternoon last fall and they definitely spiced up the day:)! They are fantastic! I frosted them with cream cheese frosting. I didn't have a butterscotch pudding mix so I used a white chocolate pudding. I have never bought crystallized ginger so I omitted that and instead of 1/2 tsp. of ginger, I added 1 and a 1/2 tsp. of ginger. They were honestly some of the best cupcakes ever! The kids loved them!

Cream Cheese Frosting

2010-02-02T12:45:00.000-08:00

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Mix for about 5 minutes until light and fluffy. Store in the refrigerator after use.

Scalloped Potatoes

2010-01-31T10:23:00.000-08:00

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
2 c. shredded cheddar cheese

In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly.

In a greased 2-1/2-qt. baking dish, layer half of the potatoes and onion. Pour half of the sauce over. Sprinkle with half of the cheese. Repeat, ending with the cheese.

Cover and bake at 325 degrees for 2 hours or until tender.

Tip: You can make these potatoes without the cheese but being a cheese lover, I always add it. I also like it with more sauce so I either reduce the amount of potatoes or 1 1/2 times the sauce. You can also make this in the crock pot. It takes about 6-7 hours to cook. We love this recipe!

Pecan Pie (Easy and Delicious!)

2009-11-27T17:37:00.000-08:00

4 eggs, slightly beaten
1 c. sugar
1 c. white Karo syrup
1 tsp. vanilla
1 c. chopped pecans
2 T. butter cut into chunks

Pour the pecans in the bottom of an unbaked pastry shell (9 in.). Mix the rest of the ingredients and pour on top of the pecans (the pecans will float to the top). Bake @ 350° for about 1 hour or until the center of the pie is set. Serve either warm with vanilla ice cream or cold.

Flaky Pie Crust

2009-11-27T17:24:00.000-08:00

2 1/2 cups flour
1/2 tsp. salt
1/2 cup butter flavored Crisco
1/2 cup real butter
6 T. ice water

Whisk flour and salt together in food processor. Add cold Crisco and butter and pulse until it resembles course crumbs. Add ice water all at once and mix until dough starts to come together. Dump mixture out onto counter and scoop dough together dividing into 3 equal pieces. Wrap each one in plastic wrap and chill for 30 min. Sprinkle counter with flour. Unwrap the dough ball and flatten with your hands a little. Then put a piece of wax paper over it and roll it out (rotating it to keep it somewhat round) to about an inch wider than your pie plate. Gently lift crust into pie plate and flute edges. Either bake immediately (400° for about 15 min. or until golden brown) or cover and refrigerate.

I put the room temp. Crisco in the freezer for about 15 minutes before using it and I also measure the water and then put it in the freezer until I need it. The secret to good pie crust is chilled butter/Crisco and ice cold water. Also, don't over work the dough.

Peppermint Bark Popcorn

2009-10-09T23:29:00.000-07:00

2 bags microwave popcorn* (use natural/lightly salted)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tsp. peppermint extract
3/4 C semi-sweet chocolate chips

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy meat mallot.

To melt the almond bark, follow the instructions on the package. I just break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.

When your almond bark is melted, add the peppermint extract. Place your popcorn in a large bowl and pour the almond bark over it, then stir to combine. Then sprinkle the candy canes all over (okay, you can just dump it all in at once). Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!

While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.

When chocolate is hardened, use your hands to break up popcorn into chunks
Toss in a bowl, a jar, a cute package, or in your mouth :)

Monster Munch {Halloween Popcorn Mix}

2009-10-09T23:20:00.000-07:00

1 package Almond Bark (1 lb)
12 C popped popcorn (about 1/2 C kernals)
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

This makes a big batch so it's great for packing up into cute bags and sharing!

Goblin Grub {Chewy Chex Cereal Mix}

2009-10-09T23:10:00.000-07:00

6 1/2 c. Rice Chex

4 1/2 c. Golden Grahams

1 c. sliced almonds

2 c. coconut

3/4 c. (1 1/2 sticks) real butter

1 c. sugar

1 c. light Karo syrup

1 tsp. vanilla

In a VERY LARGE bowl, combine cereal, almonds, and coconut. Set aside.In a large saucepan, combine butter, Karo syrup, and sugar. Bring to a boil, reduce heat, and cook for three minutes. Remove from heat and stir in vanilla. While the mixture is still hot, pour over the cereal mixture

stir well so the candy mixture coats the cereal.
You can either serve this in a large bowl it out into treat bags and tie with a ribbon

Razz.Ma.Tazz Bars

2009-10-03T08:30:00.000-07:00

3/4 c. (1 1/2 sticks) butter
3 c. Nestle White chocolate chips (divided)
3 large eggs
3/4 c. sugar
1 1/2 c. flour
3/4 tsp. salt
3/4 tsp. almond extract
3/4 c. seedless raspberry jam
1/4 c. toasted sliced almonds (optional)

Preheat oven to 325°. Grease and sugar 9x13 inch pan.
Melt butter in medium sized glass bowl for 1 minute. Stir. Add 1 1/2 c. white chips. Let stand. Do not stir.
Beat eggs in large bowl until foamy. Add sugar and beat until light lemon colored... about 5 minutes. Stir in butter/white chip mixture. Add flour, salt and almond extract. Mix at low speed until combined. Spread 2/3 batter into pan. (I can't ever get it to spread so I just drop by spoonfuls evenly on bottom. You can spread it out a little bit after it has been in the oven if you need to). Bake for 15-20 minutes or until the edged start to brown. Remove from oven to a wire rack. Heat jam in microwave for about 30 seconds. Stir and spread on warm crust. Add remaining 1 1/2 c. white chips into remaining 1/3 batter and drop by spoonfuls onto jam. Sprinkle with almonds if desired. Return to oven and bake an additional 25-30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Note... The first time I made these, I was sure I had some seedless raspberry jam but I didn't! So I made them with my homemade Black/Raspberry Peach jam and they were fantastic!

Chocolate Pudding Cake

2009-10-01T16:33:00.000-07:00

1 c. flour
3/4 c. sugar
2 T. cocoa
2 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. oil
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Mix first 5 ingredients, then add milk and oil. Pour in a 9x9 square pan. Then mix brown sugar and cocoa and sprinkle over mixture. Pour hot water over whole pan. Bake at 350 for 30-40 minutes.

Fajita Pizza

2009-09-18T15:05:00.000-07:00

2 tablespoons vegetable oil
1/2 pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips
1/2 medium bell pepper, cut into thin strips
1 small onion
1/2 cup salsa
1 1/2 cups Bisquick
1/3 cup very hot water
1 1/2 cups shredded mozzarella cheese (6 ounces)

1 Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
2. Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside.
3. Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese.
4. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.

Serves 6 at 290 calories per serving!

Red Lobster Cheese Garlic Biscuits

2009-09-11T16:49:00.000-07:00

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheese
1/4 c. margarine, melted
1/2 tsp. garlic powder

Heat oven to 450 degrees. Combine Bisquick, milk, and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Combine margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Makes about 10 biscuits.

Mozzerella Sticks

2009-09-10T15:19:00.000-07:00

String Cheese
Mix:
1 c. Bisquick
1 tsp. paprika
1/2 c. milk
1 egg
Freeze string cheese 1 hour before. Dip in Batter. Fry 8-10 minutes in 2 inches of oil.

Zucchini Bread

2009-09-10T15:10:00.000-07:00

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 eggs
1 cup vegetable oil (I use 1 cup of applesauce...loads less calories!)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans or 1 bunt pan. Preheat oven to 350 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Soft Pretzels

2009-09-10T15:06:00.000-07:00

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (I use my kitchen aid to knead it...much easier!) Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner.
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Easy Brownies from Scratch

2009-09-10T15:03:00.000-07:00

4 (1 ounce) squares unsweetened chocolate or 12 T cocoa powder plus 3 T oil
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour

Preheat oven to 350 degrees F (180 degrees C).
Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour. Spread in greased 13 x 9 inch pan. Bake for 35 minutes.

Peanut Butter Pie

2009-09-10T15:02:00.000-07:00

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

No-Bake Chocolate Oat Bars

2009-09-10T15:01:00.000-07:00

1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup milk chocolate chips
1/2 cup peanut butter

Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Apricot Bars

2009-09-10T15:00:00.000-07:00

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares.

Apricot Jam

2009-09-10T14:56:00.000-07:00

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar

Sterilize your canning jars by boiling for 10 minutes in a hot water canner. You will need 5 pint jars or 10 half-pints.
Combine all ingredients in a large stock pot. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and fill jars, leaving 1/4 head space. Wipe rims clean and put the 2-piece metal canning lids in place. Process in boiling water canner for 10 minutes.

Apricot Leather

2009-09-10T14:55:00.000-07:00

1 teaspoon lemon juice
2 cups pitted and diced fresh apricots
1/2 cup white sugar

Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.

Apricot Bread

2009-09-10T14:52:00.000-07:00

1 c. sugar
1/2 c. shortening
2 tsp. vanilla
1 T. milk
2 eggs
2 c. flour
1 tsp. soda
1/2 c. nuts (optional)
2 c. pureed apricots
Cream shortening and sugar. Add apricots, eggs, vanilla & Milk. Beat well. Add dry ingredients and nuts. Mix until creamy.
Bake at 350 for 1 Hour in a greased and floured loaf pan. Makes one large loaf.

Jalapeno Jelly

2009-08-14T07:22:00.000-07:00

12 oz. (about 12 medium) jalapeno peppers, seeded and coarsely chopped
2 c. cider vinegar, divided
6 c. sugar
6 oz. liquid pectin (the entire box, use both packs)
Puree peppers in food processor or blender with 1 cup of the cider vinegar until smooth. Do not strain. Combine puree with remaining vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add liquid pectin and continue a hard boil for 1 minute stirring constantly. Remove from heat. Pour immediately into sterilized jars and cap with sterilized lids. I don't do the hot water bath but Ball recommends that you do. If using a hot water bath, then process jelly for 15 minutes. Refrigerate any jars that don't seal within 12 hours.

Makes approx. 6 (8 oz.) jars. Serve jelly on crackers with cream cheese.