A Piece of Kake

Loaded Twice-baked Potatoes

2011-01-28T07:00:00.002-07:00

Found here on Everyday Health

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

4 medium potato(es), russet
8 ounce(s) beef, lean ground, preferably 90% lean - *see Variation
1 cup(s) water
1 cup(s) cheese, cheddar, sharp, reduced-fat, shredded, divided
1/2 cup(s) sour cream, reduced-fat
1/2 teaspoon salt
1/4 teaspoon pepper, black ground
3 whole scallion(s) (green onions), sliced

Preparation

1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the "potato setting" on your microwave and cook according to the manufacturer’s directions.)

2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

Baked Potato Soup

2011-01-27T07:00:00.001-07:00

Found Here on About.com

Cook Time: 15 minutes

Total Time: 15 minutes

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation:

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
Shared by Coastieswife.

Coconut-Chicken Dippers

2011-01-26T07:00:00.001-07:00

Found here on Kraft foods

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1 cup BAKER'S ANGEL FLAKE Coconut, toasted

1/4 tsp. each curry powder and ground red pepper (cayenne)

1 egg

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips

1/4 cup MIRACLE WHIP Dressing

1 Tbsp. mango chutney

HEAT oven to 400ºF.

COMBINE coating mix, coconut and seasonings in pie plate. Beat egg in second pie plate.

DIP chicken in egg, then in coating mixture, turning to evenly coat both sides of each strip; place in 15x10x1-inch pan sprayed with cooking spray. Discard any remaining coating mix.

BAKE 12 to 14 min. or until chicken is done. Meanwhile, mix dressing and chutney.

SERVE chicken as dippers with the sauce.

Cashew Chicken

2011-01-25T14:34:00.001-07:00

Found here on Martha

Serves 4

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry
2 teaspoons minced peeled fresh ginger
3 1/2 teaspoons cornstarch
Coarse salt
1/2 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced
Cooked white rice, for serving

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.
To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.

Chocolate Crinkle Cookies

2011-01-24T07:00:00.001-07:00

Found here on BHG

4 eggs
1-3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup demerara sugar or turbinado sugar

Directions

1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.

2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.

3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.

4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Gingersnap Pumpkin Pie

2011-01-21T07:00:00.001-07:00

Found here on Rachael Ray

For the crust:

1 3/4 cups gingersnap cookie crumbs
2 1/2 tablespoons butter, melted
2 tablespoons white sugar

For the filling:

1 .25-ounce package unflavored gelatin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 14-ounce can sweetened condensed milk
2 eggs, beaten
1 15-ounce can pumpkin purée

For the crust: Preheat oven 325°F. Combine cookie crumbs, granulated sugar and melted butter in a 9-inch pie pan. Press into sides. Bake for 7 minutes. Cool completely.

For the filling: In a heavy saucepan, combine gelatin, cinnamon, ginger, nutmeg, cloves and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.

After ingredients have been stirred and taken off the stove, stir in pumpkin, mixing thoroughly, and pour mixture into gingersnap crust. Chill for at least 3 hours before serving.

Top with whipped cream.

Chocolate-Peanut Butter Pie

2011-01-20T07:00:00.002-07:00

Found here on Martha Stewart

Serves 8

1 3/4 cups chocolate wafer crumbs (from about 36 cookies)
6 tablespoons unsalted butter, melted
3 tablespoons packed dark-brown sugar
Pinch of salt
6 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1 teaspoon coarse salt
1 1/4 cups smooth peanut butter
1 tablespoon pure vanilla extract
2 cups heavy cream
1 ounce dark chocolate, melted, for decorating
2 tablespoons smooth peanut butter, melted, for decorating

Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
Beat heavy cream until soft peaks form. Whisk 1/3d of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.

Melted Snowman cookies

2011-01-19T07:00:00.002-07:00

Perfect for this time of year!

Found here

1 package Betty Crocker Sugar Cookie Mix
•10 large marshmallows
•Betty Crocker Cookie Icing (white and orange)
•Wilton Decorating Icing Tubes in Black, Red, Green, Blue and Pink
***it would have been a lot cheaper if I had just made the icing myself, see Stacy's tutorial for a good recipe)***

Here's what I did:

•Mix cookie mix according to directions, or prepare your favorite cut out sugar cookie recipe, then just grab a golf ball sized chunk and squish it down until it's about 1/4-1/2 inch thick. Do not worry about the shape or how lumpy it is, the more misshapen the better! Bake according to recipe directions.
•Once the cookies are cool, load them up with the cookie icing and spread it around with the back of a spoon, let some dribble over the edge for a "puddle" look.
•Spray a microwave safe plate with cooking spray, and place marshmallows on the plate. Set the microwave for 30 seconds, but watch the marshmallows as they cook. Stop the microwave as soon as the marshmallows start to get puffy, do not let them double in size.
•Spray your fingers with cooking spray or grease them up with shortening, and carefully pull the marshmallows off, by the base, and set them on top of the frosted cookies.
•Then just decorate as you'd like with the Wilton frosting, or your own homemade frosting! I was pleasantly surprised at how yummy the Betty Crocker cookie icing was!

Ginger Spice Softies

2011-01-18T07:00:00.000-07:00

Found here on Made

Ginger Spice Softies
These cookies flatten and crack as they cool. The secret in keeping them soft is to remove them from the oven as soon as they are set but before they start to brown.

2 cups sugar
1 1/2 cup shortening*
2 eggs
1/2 cup molasses

4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
l/2 tsp. cloves
l/2 tsp. salt

Cream together the sugar and shortening. Add eggs and beat until thick. Add the molasses and stir until combined.

Sift together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to creamed mixture and stir just until blended. If the dough is very soft (hot day? warm kitchen?), wrap it in plastic wrap and chill in the freezer for 30 minutes.

Shape into 1” balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350º for 7 - 10 minutes or just until set but before they start to brown.

* This is a very old recipe and, like many cookie recipes from the 1950’s, it uses Crisco (vegetable shortening) instead of butter. You can substitute 1 1/2 cups melted and cooled butter for the shortening, but you will have to increase the flour to 4 1/2 cups and definitely chill the dough before using.

Yummy Links

2011-01-17T07:00:00.006-07:00

Check out these sweet links! These are things I've bookmarked, but are better seen at their original sites. . .

Our Best Bites fruit smoothies

6 Layer colorful cakes

Our Best Bites: single serving of pie in a jar

Oh Brooke's recipe files--a collection of her go-to recipes

Healthier Meat Lasagne

2011-01-14T07:00:00.000-07:00

Found here on Martha Stewart

Prep: 40 minutes
Total: 1 hour 20 minutes

Serves 4

6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon olive oil
1 medium onion, chopped
1 small eggplant (1 pound), peeled and cut into 1/2-inch pieces
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 pound ground sirloin
1 can (10.75 ounces) tomato puree
1 pint (1 percent) cottage cheese (2 cups)
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup shredded part-skim mozzarella (2 ounces)

Directions

Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Memphis-Style BBQ Mac & Cheese

2011-01-13T07:00:00.001-07:00

Found here on Kraft

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

1/2 lb. lean ground beef

1/2 cup finely chopped onions

2 cloves garlic, finely chopped

1/2 cup BULL'S-EYE Memphis Style Barbecue Sauce

2 slices OSCAR MAYER Bacon, cooked, crumbled

1 green onion, sliced

COOK Macaroni as directed on package. Meanwhile, brown meat with onions and garlic in large skillet; drain.

ADD macaroni, Cheese Sauce and barbecue sauce to meat mixture in skillet; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.

TOP with bacon and onions.

Light Turkey Meatballs

2011-01-12T07:00:00.003-07:00

found here on Martha Stewart

Makes 35 meatballs

3 slices whole-wheat sandwich bread
1/4 cup whole milk
1 1/2 pounds ground turkey, 93 percent lean, dark meat
3 scallions, finely chopped
2 small cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 large egg
Coarse salt and ground pepper

Directions

Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
To freeze, transfer baking sheet to freezer. Freeze for 1 hour to set shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

Creamy Baked Ziti

2011-01-11T07:00:00.000-07:00

found here on Kraftfoods

4 cups ziti pasta, uncooked

1 jar (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

1/3 cup KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

Home Made Pizza Rolls

2011-01-10T08:43:00.001-07:00

This recipe found here on Tidy Mom

2 cans refrigerated pizza crust

garlic salt

Italian Seasoning

1 cup sliced and chopped pepperoni

1 cup shredded cheese (we used Provolone and Pepper Jack)

1/2 cup Parmesan Cheese

Ragu® Sweet Tomato Basil Pasta Sauce for dipping

Preheat oven to 425
Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
Season each crust with garlic salt and Italian seasoning.
Top with cheese and meat
Starting with a short end, roll crust into a tight log
Slice into 1″ sections
Place on lightly greased pan and bake for 10-12 mins.
Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping

Restaurant Knock-Offs: {Olive Garden} Five-Cheese Ziti Al Forno

2011-01-08T07:00:00.002-07:00

My husband orders this nearly every time we go to Olive Garden!

Five-Cheese Ziti Al Forno (6-8 servings)

FOR THE ZITI SAUCE

4 cups tomato sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzerella cheeseshredded
3 tablespoons Fontina cheese, shredded
1 teaspoon garlic pepper seasoning
1/2 teaspoon garlic powder

FOR THE ZITI TOPPING

3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh flat-leaf Italian parsley, chopped

REMAINING INGREDIENTS

1 lb dry ziti pasta
1 cup mozzarella cheese, shredded

DIRECTIONS

PREPARE THE ZITI SAUCE:.

Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

PREPARE THE ZITI TOPPING:.

In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.

Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

WHEN READY TO PREPARE THE WHOLE DISH:.

Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.

Prepare the pasta according to package directions.

Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

Top the mozzarella with the prepared Ziti Topping, spreading evenly.

Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

Remove and serve immediately.

Restaurant Knock-Offs: {Olive Garden} Artichoke & Spinach Dip

2011-01-07T07:00:00.001-07:00

Olive Garden Hot Artichoke and Spinach Dip

1 (8 oz.) pkg. Cream Cheese
1 can 14 oz. Artichoke Hearts, drained, chopped
1/2 cup Frozen Spinach chopped
1/4 cup Mayonnaise
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese
1 clove Garlic, finely minced
1/2 tsp. dry Basil
1/4 cup Mozzarella Cheese, grated
1/4 tsp. Garlic Salt
Dash Salt and Pepper to taste

Allow cream cheese to come to room temperature.

Cream together mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well.

Add the artichoke hearts and spinach and mix until blended.

Store in a container and refrigerate until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese.

Bake at 350 for 25 minutes or until the top is browned.

Serve with toasted bread.

Knock Offs: {BYU} Mint Brownies

2011-01-06T07:00:00.004-07:00

I used to have one of these every time I got a packed lunch from the cafeteria my freshman year. they.are.good.

found here on marta.writes

CHOCOLATE MINT LAYER BROWNIES
makes 24 servings

1 1/2 cups (3 sticks) plus 6 TBS. butter, divided
2 cups granulated sugar
2 tsp. vanilla
4 eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 tsp. baking powder
2 2/3 cups powdered sugar
1 TBS. plus 1 tsp. water
1 tsp. mint extract
4 drops green food color
1 cup semi-sweet chocolate chips.

1. Heat oven to 350 degrees. Grease 9x13 baking pan.

2. Place 1 cup (2 sticks) butter in large microwave-safe bowl; cover. Microwave for two minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour, and baking powder; beat until well blended. Pour batter into pan.

3. Bake 30-35 minutes. Cool completely in pan on wire rack.

4. Prepare mint cream center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Spread evenly on brownie. Cover; refrigerate until cold.

5. Prepare chocolate glaze by placing remaining 6 TBS. butter and chocolate chips in small microwave-safe bowl. Microwave 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.

Restaurant Knock-Offs: {Cafe Rio--Another Version}

2011-01-05T07:00:00.000-07:00

found here on Lizzy Writes

Pork Barbacoa Salad

5 - 6 pounds pork tenderloin (or roast)
21 ounces Dr. Pepper (do NOT use diet or generic)
1 cup brown sugar
3/4 cup white sugar
2 cloves garlic
1 (7 ounce) can chipotle chilies in adobo sauce
6 ounces medium red taco sauce
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Place pork in the crock pot and make sauce.

Here's the trick with the sauce: Remove chipotle chilies from the can and put in the measuring cup that you'll measure your Dr. Pepper with. Pour Dr. Pepper over them and remove the chilies (and throw away) just to get the sauce off and then continue pouring Dr. Pepper into the measuring cup until you reach the full 21 ounces. You'll also need to rinse out the chipotle can with the Dr. Pepper to get all the adobo sauce out. Do NOT use the chipotle peppers (I did this and it was killer hot). You can add 1 or 2 for a kick if you want.

Blend all ingredients together in either a blender or with an immersion blender until combined and pour over the pork. Cook on high for 5 hours or on low for 8 hours until the pork is easily shreddable. If you've never had a Cafe Rio Pork Salad, what you'll want to do to make this is take a flour tortilla and melt some cheese on it. From there, here's the layers:

White Rice (I'll post my recipe later for Cilantro Lime Rice)
Black Beans (I just used canned that I heat up on the stove and add seasoned salt and pepper with some garlic powder)
Romaine Lettuce, chopped
Pico de Gallo
Guacamole
Cilantro Ranch Tomatillo Dressing (I have a special recipe for this but this time I actually just blended together some Ranch dressing with some fresh cilantro and some tomatillo salsa I had made earlier and it was great!)

Restaurant Knock-Offs: {Cafe Rio}Tomatillo Ranch Dressing

2011-01-04T07:00:00.001-07:00

Tomatillo Ranch Dressing

1 pkg Hidden Valley ranch dressing mix
1 C mayonnaise
1 C chopped cilantro
2 cloves garlic
3 tomatillos (canned -found on ethnic foods aisle)
1/3 C buttermilk
1/4 t cayenne pepper

Put all ingredients in blender and blend until smooth.
Refrigerate until you are ready to use.

I added a little lime juice to the recipe too.

Restaurant Knock-Offs: Cafe Rio Cilantro Lime Rice

2011-01-03T07:00:00.001-07:00

Cafe Rio Cilantro Lime Rice

Ingredients:
4 t chicken bouillon
4t minced garlic
1/2 bunch cilantro
1 can diced green chiles
3/4 t salt
1 T butter
1/2 onion chopped
3 cups rice (not instant)

Directions:
Put chicken bouillon, garlic, cilantro, diced green chilies, salt, butter and onion in a blender and puree until smooth. Pour into saucepan and add 3 cups water and bring to a boil. Add rice and simmer for 30 minutes.

Restaurant Knock-Offs: Cafe Rio Pork

2011-01-02T07:00:00.000-07:00

This week will feature recipes that mimic ones found in Restaurants! Starting with something everyone loves...Cafe Rio!!! I have a couple recipes for this restaurant, so stay tuned!

Café Rio Sweet Pork

3-4 lbs pork roast or pork loin
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2 onion
2 garlic cloves
Sauce
1 (14 ounce) can enchilada sauce
3/4 cup Coca-Cola or Dr. Pepper cola
1 cup brown sugar

Directions:
Cut pork in large chunks. Put in large crock pot and add water to about half way up the side of the pork. Add seasonings. Cut onion in 4 large pieces, crush garlic and add to crock pot. Cook pork on low all day (10-11 hours) or on high for 3 to 4 hours, or until tender and pork pulls apart easily. Drain water and remove onions and garlic. Shred pork and return to crock pot.
In a separate container mix the enchilada sauce, soda and sugar. Add sauce to pork in the crock pot. Cook 1 hour longer. (You can cook less at this point if you don't have time.).

On Vacation

2010-12-10T10:00:00.002-07:00

Resuming Posting on the New Year!
Happy Holidays!

Mango Salsa

2010-10-23T07:00:00.001-06:00

Found Here on Marta Writes

marta's mango salsa

1 ripe mango, peeled, pitted & cubed
1/2 red pepper, diced
1 peach, diced
1 roma tomato, diced
1 small cucumber, peeled & diced
1/2 medium red onion, finely chopped
1 jalapeño chile, minced (optional)
1 ripe avocado, diced (optional)
4 Tbs fresh cilantro leaves, chopped
juice of one or two limes

Combine the fresh ingredients in a bowl. Season with salt & pepper. Serve with tortilla chips

Toasting and Sugaring Almonds

2010-10-22T07:00:00.003-06:00

Found Here on Make and Takes

1/2 cup chopped nuts – sliced almonds or chopped pecans are best
1/3 cup white sugar
frying pan
tinfoil

Heat up your frying pan on medium heat. Pour in the nuts and sugar, and start to stir. You will be constantly stirring, so don’t plan to go anywhere for the next 5-7 minutes.

The sugar will start to melt and bead up. Some will form clumps on the almonds, some will clump together to make tiny sugar balls. I think all are yummy as a topping in the salad, giving it some extra crunch.

As you stir the sugar and almonds around, the almonds will also start to get brown and toasted, making for the perfect topping. Once they are at your desired toasted-ness, pour them onto a piece of tinfoil to cool. Then add to your favorite salad.

Sweet Potato Casserole

2010-10-21T07:00:00.002-06:00

Found Here

3	large sweet potatoes (about 2 pounds), peeled and cut up
	Nonstick cooking spray
1/4	cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar
2	eggs, slightly beaten
3/4	teaspoon ground nutmeg
3/4	teaspoon ground cinnamon
1/2	cup fat-free milk
1	cup coarsely chopped pecans
1/4	cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar
1/4	cup all-purpose flour
3	tablespoons butter, melted

1. In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender. Meanwhile, preheat oven to 350 derees F. Lightly coat a 1-1/2- to 2-quart oval baking dish or a 2-quart square baking dish with nonstick cooking spray; set aside.

2. Drain sweet potatoes; return to saucepan. Using an electric mixer or potato masher, mash sweet potatoes until smooth. Stir in 1/4 cup brown sugar or brown sugar substitute, the eggs, nutmeg, and cinnamon. Add milk; stir to combine. Pour into the prepared baking dish.

3. In a small bowl, combine pecans, 1/4 cup brown sugar or brown sugar substitute, the flour, and melted butter; sprinkle over sweet potatoes.

4. Bake, uncovered, about 30 minutes or until sweet potatoes are heated through and topping is golden brown. Serve warm. Makes 10 servings.

Test Kitchen Tip: If using brown sugar substitute, we recommend using Sweet 'N Low® Brown or Sugar Twin® Brown. Be sure to use package directions to determine product amount equivalent to 1/4 cup sugar.

Nutrition Facts per serving: 187 cal., 13 g total fat (3 g sat. fat), 52 mg chol., 54 mg sodium, 16 g carbo., 3 dietary fiber, 4 protein.
Exchanges: 1 Starch 2 Fat
Carb Choices: 1

Baked Stuffed Shells

2010-10-20T07:00:00.002-06:00

Found Here

1	teaspoon olive oil
1/2	cup chopped onion
2	cloves garlic, minced
1	14.5-ounce can no-salt-added diced tomatoes, undrained
1	8-ounce can no-salt-added tomato sauce
1	tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
2	teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4	teaspoon salt
12	dried jumbo shell macaroni
1	12.3-ounce package extra-firm, silken-style tofu (fresh bean curd)
1/4	cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1/2	cup finely shredded Parmesan or Romano cheese
1/4	teaspoon ground black pepper
1/2	cup shredded reduced-fat mozzarella cheese (2 ounces)
2	tablespoons shredded fresh basil (optional)

Preheat oven to 350°F. For sauce: In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until onion is tender. Carefully add undrained tomatoes, tomato sauce, dried basil and oregano (if using), and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Remove from heat; stir in snipped fresh basil and oregano (if using). Set aside 3/4 cup of the sauce; spoon the remaining sauce into a 2-quart rectangular baking dish. Set aside.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.

For filling: Place tofu in a blender or food processor. Cover and blend or process until smooth. Add egg, Parmesan cheese, and pepper; cover and blend or process just until combined. Spoon about 3 tablespoons of the filling into each pasta shell. Arrange filled shells, filling sides up, atop sauce in baking dish. Spoon the reserved 3/4 cup sauce over top.

Bake, covered, about 35 minutes or until heated through. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with shredded fresh basil.

Hash Brown Casserole

2010-10-19T07:00:00.000-06:00

Found Here

Makes: 6 servings

Prep: 20 minutes
Bake: 50 minutes
Stand: 10 minutes

Ingredients

1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8-ounce carton light sour cream
1/2 of a 30-ounce package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
1 cup cubed American cheese (4 ounces)
1/4 cup chopped onion
1/8 teaspoon ground black pepper
1 cup cornflakes
3 tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.

2. Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

Roasted Vegetable Pie

2010-10-18T07:00:00.000-06:00

Found Here

Makes: 6 servings

Prep: 25 minutes
Bake: at 450 degrees F for 45 minutes; at 425 degrees F for 30 minutes
Cook: 1 minute

Ingredients

1 small cauliflower, cut into florets, about 4 cups
1 small butternut squash, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 cupbaby carrots
1 sweet red pepper, cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoonsalt
1/2 teaspoonblack pepper
1 cupvegetable broth
1 tablespooncornstarch
3/4 teaspoondried thyme
3/4 teaspoondried oregano
2 tablespoonsplain bread crumbs
1 package (15 ounces)refrigerated rolled piecrusts
2 tablespoonsgrated Parmesan cheese
1 egg beaten with 1 tablespoon water

Directions

1. Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.

2. In a large bowl, add cauliflower, squash, parsnips, carrots and pepper. Toss with olive oil and 1/4 teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450 degrees F for 30 minutes, stirring halfway.

3. Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.

4. Fit one of the piecrusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon of the cheese over the bottom. Spoon in vegetable mixture and sprinkle with remaining 1 tablespoon cheese. Place the second piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.

5. Bake at 450 degrees F for 15 minutes. Lower heat to 425 degrees F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.

Hot Chicken Salad

2010-10-15T07:00:00.002-06:00

Found Here

3	cups cubed cooked chicken breast (about 1 pound)
1	cup sliced celery
1	cup chopped yellow or red sweet pepper
3/4	cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1	10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1	6-ounce carton plain low-fat yogurt
1/4	cup sliced green onions
1	tablespoon lemon juice
1/4	teaspoon ground black pepper
1/2	cup crushed cornflakes
1/4	cup sliced almonds

Preheat oven to 400°F. In a large bowl, stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.

In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

Corn Bread-Topped Sausage Bake

2010-10-14T07:00:00.002-06:00

Found Here

Makes: 6 servings

Prep: 25 minutes
Bake: 20 minutes

Ingredients

1 8.5-ounce package corn muffin mix
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup chopped celery
2 tablespoons vegetable oil
1 11.5-ounce can condensed bean with bacon soup
3/4 cup milk
2 teaspoons yellow mustard
1 pound cooked smoked Polish sausage, sliced
Shredded cheddar cheese (optional)

Directions

1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.

2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly.

3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.

Moraccan Beef

2010-10-13T10:32:00.002-06:00

Found Here

Makes: 6 servings

Prep: 20 minutes
Bake: at 350 degrees F for 2 hours
Cook: 12 minutes

Ingredients

1-3/4 poundsbeef round, cut into 1 1/2-inch cubes
1/4 teaspoonsalt
1/4 teaspoonblack pepper
2 tablespoonsvegetable oil
1 large onion, peeled and sliced
3/4 teaspoonground cumin
3/4 teaspoonground ginger
2 cinnamon sticks
1 can (14-1/2 ounces)diced tomatoes
1 can (14-1/2 ounces)reduced-sodium beef broth
1/2 poundgreen beans, cut into 1-inch pieces
2 cupsshredded carrots
3 cupscooked whole-wheat couscous

Directions

1. Heat oven to 350 degrees F.

2. Season beef with 1/8 teaspoon each of the salt and pepper. Heat 1 tablespoon oil in a large flame-proof covered casserole over medium-high heat. Brown beef for 3 minutes, turn and brown for 3 additional minutes. Remove to a plate and reserve. Add remaining tablespoon oil and the onion and cook for 3 minutes. Stir in cumin, ginger, cinnamon, tomatoes, broth and remaining 1/8 teaspoon each salt and pepper. Bring to a simmer over high heat and stir in the beef and any accumulated juices. With a wooden spoon, scrape up any browned bits from the bottom of the casserole. Cover and bake at 350 degrees F for 1-1/2 hours.

3. Meanwhile, bring a medium-size pot of water to a boil. Add green beans and cook 3 minutes, until crisp-tender. Drain and rinse in cold water. Set aside.

4. After 1-1/2 hours, stir the green beans and shredded carrots into the casserole. Cover and bake an additional 30 minutes.

5. Serve with couscous.

Simple Chilled Pumpkin Cheesecake

2010-10-12T11:39:00.002-06:00

Found Here on Simple Bites

1 cup graham cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 teaspoon ground ginger

Filling:

1 cup pumpkin purée, preferably homemade
4 tablespoons (1/2 stick) unsalted butter, softened
2 (8-ounce) packages cream cheese, softened
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg or ginger
1/4 teaspoon salt
1/2 cup powdered sugar, sifted

Preheat oven to 400 degrees F.

Lightly butter a 7-inch springform pan and line the bottom edge with parchment paper; set aside.

For the Crust:

In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter. Mix well.
Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom. Tamp the crumbs down firmly with the bottom of a glass.
Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely.

For the Filling:

In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth. Scrape down the sides of the mixer. Add pumpkin purée and mix to combine.
Add vanilla, nutmeg, cinnamon and salt and combine until smooth. Reduce speed to medium low and add powdered sugar 1/4 cup at a time; beat until smooth.
Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

Overnight Sausage and Egg Casserole

2010-10-11T07:00:00.005-06:00

Found here on Our Best Bites

6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chilies, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
*cheese: For extra kick you could use 2 C cheddar and 2 C pepperjack. Whatever you choose, avoid pre-shredded bagged cheese for this recipe. It doesn't melt as well and you might end up with a funny texture.

On with the cooking!

Start by removing the crusts from your bread and lightly buttering one side.

Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.

Grate your cheese and sprinkle it evenly over the top of the bread. And yes, you're reading the recipe correctly, 4 cups baby! Spread the browned sausage on top of that, and top with the green chilies.

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.

Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole. I speak from experience from one Christmas morning where my brother got the piece with ALL of the spices. Not so good.

Cover well and place in the refridgerator overnight.

In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful like this (oh and your house will smell amazing!)

It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.

Granola

2010-10-08T07:00:00.002-06:00

Found here on Design Mom

Ingredients:
-4 cups rolled oats (not quick)
-1/2 cup slivered almonds
-1/2 cup sunflower seeds (no shells)
-1/2 cup chopped walnuts
-1/2 cup chopped pecans
-1/2 cup pumpkin seeds
-1/2 cup pepitas
Note: Ben uses any combination of the listed seeds and nuts (depending what we have in our cupboard) to equal approx. 3 cups.
-1 cup honey (sometimes a honey/maple syrup combo if we’re low on honey)
-1/2 cup canola oil
-1 cup raisins

Directions:
Put all the ingredients except the honey, oil and raisins in a big bowl and stir them together. In a separate bowl, stir together the oil and honey. Then add the oil-honey mixture to the rest of the ingredients (except the raisins) and stir till everything is coated. Spread mixture onto two greased cookie sheets and bake at 300 degrees for 30 minutes or until lightly browned. Stir the mixture after 20 minutes of cooking.

After it’s done cooking, spread the granola onto two pieces of tin foil, then mix in the raisins while it’s hot. Let it cool and then break it into clumps. We store ours in a big rubbermaid container, but you can also store it in freezer bags and save it for later.

Lemon Cupcakes & Lemon Buttercream Frosting

2010-10-07T07:00:00.003-06:00

I am a sucker for anything lemon.

Found here on Our Best Bites

Lemon Cupcakes

1 1/2 c. (3 sticks) of REAL butter
3 c. cake flour (no substitutions here--you really need the lightness of cake flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons (just zest the other lemons before you squeeze them)
1 c. buttermilk

Preheat oven to 325. Line 2 12-cup muffin tins with cupcake liners (I used yellow, although white would also be cute).

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don't go skimping here--you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.

While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.

With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.

Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup. Fill these almost to the top--due to the final texture (again, think super-moist and light pound cake), these cupcakes won't have a nice, curvy crown, but that's okay--no one will ever know or care.

Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. You don't want to overbake these even a bit, or they'll start to lose their delicious moisture. Remove from oven and cool completely. Frost with lemon buttercream and garnish with strawberries, blueberries, raspberries, or fresh mint leaves.

Lemon Buttercream

1 1/4 c. butter (2 1/2 sticks)
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
3 c. powdered sugar

Beat butter, lemon rind, and lemon juice in an electric mixer until creamy. Gradually add powdered sugar, beating to spreading consistency. Makes 2 3/4 c.

Chicken & Veggie Nuggets

2010-10-06T07:00:00.002-06:00

Found Here on Cheeky Kitchen

1 (14 oz.) package California Veggies, thawed
1 egg
1/2 lb. ground chicken
1 tsp. onion salt
2 c. panko bread crumbs
Salt & pepper to taste

Put the veggies and egg in a blender. Blend until pureed. Pour puree into a large bowl. Add the ground chicken and onion salt. Mix together with a fork until well mixed. On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the crumb mixture until it's about 1/2" thick. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture. Use a cookie cutter to cut the chicken into star shapes.

Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray. Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through. Serve with ranch dressing or barbecue sauce.

Soft Gingersnaps

2010-10-05T07:00:00.000-06:00

Found Here on Marta Writes

1 1/2 cup Shortening
2 cups Sugar
2 Eggs
1/2 cup Dark Molasses
1/2 tsp. Salt
4 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Cloves
2 tsp. Cinnamon
2 tsp. Ginger
4 cups Flour

Cream together all the ingredients except the flour. When dough is creamy, gradually add the flour. Form dough into small balls and roll in sugar. Place on ungreased cookie sheets and flatten each cookie with your thumbprint.

Bake at 350° for 8-10 minutes. (The key is to under-bake them a little for truly soft cookies. If you want soft and small cookies, you'll want to only bake them for 7 minutes, so they are set but still soft when you take them out of the oven. I let them sit for a minute on the sheet and then carefully transfer them to the cooling rack for ten to fifteen minutes. Then i'll slip them into a ziplock storage bag or tight tupperware container to ensure soft cookies.)

Easy Halloween Food from Our Best Bites

2010-10-04T07:00:00.000-06:00

I will definitely be trying more than one of these awesome ideas this year!

Found Here on OBB

Mummy Dogs

This is a childhood favorite and always the most popular of our Halloween spreads! Cut crescent roll dough into thin strips and wrap around hot dogs. Bake according to crescent package directions and use ketchup or mustard for eyes. I cut my hot dogs in half to make them bite-sized.
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Monster Jaws

Quarter apples and take a wedge out of the center of each quarter. Dunk them in water with a little lemon juice to prevent browning. Use slivered almonds for teeth (I toasted mine for color and taste!) Eyes are optional. I stuck pretzel rods in and attached candy eyes with peanut butter.
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Bones n' Blood

Use breadstick dough (store bought or homemade) and cut into strips. Use scissors to snip the ends into 2 pieces and roll them down to make the bone shape. Dip in "bloody" marinara! For extra flavor sprinkle with garlic and Parmesan or this seasoning.

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Candy Corn Pizza

Easy peasy! Plain cheese pizza, just make a ring of cheddar around the outside edge and mozzerella in the center. Cut into wedges to make the candy corns.

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Cheesy Fingers

Super kid friendly- who doesn't love string cheese?? Again, I cut them in half to make them kid-sized. Use the flat side of a knife to make the knuckle marks and attach slivered almonds with a dab of cream cheese for the nails. I also used a knife to shave off just a bit of the cheese at an angle before attaching the almond.
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Chocolate Cherry Mice

You'll need marichino cherries for this one. Make sure you buy ones with stems. Drain them and dry them well with paper towells. Dip in almond bark, or chocolate bark. When they are semi dry, attach a chocolate chip for a nose, slivered almonds for ears, and little candies or sprinkles for eyes.
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Dirt n' Worms

Another classic. Use chocolate pudding for your mud and put some crushed oreos on top for dirt. Hide those gummy worms in there for eeek factor!
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Pumpkin Sammies

This is a great staple for a Halloween party spread because it pleases both kids and adults and is something with substance! Use Halloween cookie cutters to cut your bread. I like to fill some with peanut butter or cream cheese and orange-colored jam (like peach or apricot) for the kiddos, and something more sophisticated like Teriyaki Chicken Salad for the grown ups!

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Nutty Ghosts

Nutter Butters are naturally ghost shaped, which make them perfect for dipping! Give them a bath in some almond bark and put on a couple of mini chocolate chips for eyes. And might I add that white chocolate covered Nutter Butters taste really good!

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Witches Wands

Dipped Pretzel Rods are instantly transformed into "Witches Wands" with a little Halloween pizazz! Put them in containers with candy corns to hold them up. The little mini buckets pictured are from the Target dollar section. SO cute!
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Spidey Cookies

Red hots and licorice turn oreos into creepy (but kinda cute) spiders. Shoestring licorice is hard to find these days, but Twizzlers makes "Pull-Apart" candy that works perfectly.
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Spider Web Dip

This trick works for pretty much any dip that you could pipe sour cream on top of! I always do a basic 7-Layer taco dip. Put some sour cream in a plastic baggie with the end snipped off and use it to draw a web pattern. Throw on a fake spider or two and your favorite party dip is instantly creepy!
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Slimy Worms on a Bun

My son seriously thought these looked too gross to eat-he wouldn't even touch it! Just slice hotdogs and drop them into boiling water for just a minute or two and they'll curl a bit. Dunk them in some bbq sauce and you have slimy worms :)
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Witch Hats

One of the easiest Halloween tricks (and treats!). Place a Hershey's Kiss on top of a Keebler Fudge Strip Cookie and you have a little hat. Use the little tubes of frosting you can buy in the grocery store baking isle. Pipe a ring around the outside of the bottom of the kiss and press onto the cookie. It will squeeze out and make the ring around the kiss. Then pipe on the bow.
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Witch Brooms

A witch with a cute hat needs a broom to match! Use cookie dough to form a broom shape around the end of a large pretzel rod. Use a tooth pick to make indentations in the cookies if you want. If your cookies spread too much during baking just use a knive to trim the edges when they come out of the oven and are still warm. Then decorate as desired. I just use a packaged PB cookie mix to make it easy, but I add a bit of flour to make the cookies hold their shape better. You could also use this PB cookie dough or this sugar cookie dough.
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Monster Munch

Perfect for a party, or great in individual bags or container for favors! Get the recipe here.
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Halloween Cookie Pops

Here's a great sugar cookie recipe and a tutorial on both glace icing and cookie pops. Make some spooky shapes and let people pick up some yum on a stick! Click here for a tutorial on making the spider web designs.

Crumb-Topped Apple Pie

2010-10-03T07:00:00.002-06:00

Found Here on Our Best Bites

2 c. all-purpose flour
2/3 c. brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. chopped pecans
3/4 c. butter, melted
4 c. tart, thinly sliced apples (like Granny Smith; about 3 apples)
1/3 c. white sugar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/2 tsp. vanilla

Preheat oven to 350.

Combine flour, brown sugar, oats, salt, chopped pecans, and melted butter in a medium bowl. Pack 1 cup of the mixture into a measuring cup and set it aside; gently press remaining mixture into a 9" pie plate. Be sure not to pack it in there too tightly or it will be too hard and messy to slice the pie when it's baked.

In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place apples in the pie crust. After sugar/water mixture has come to a boil, pour the hot mixture over the apples. Sprinkle reserved crumb topping over apples and then place the pie plate on a baking sheet.

Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.

Serve warm (if you can) with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

Cucumber Salad

2010-10-02T07:00:00.003-06:00

We have TONS of cucumbers right now from our garden! So I'm going to try this recipe, among others!

Found here on Just Cook Already

1 1/2 cucumbers
1 tsp salt
1 tbsp fresh basil
1 tsp fresh ground pepper
1 tbsp balsamic vinegar
1/4 c feta cheese
1/4 c nuts, chopped

*Any combination will work. I used walnuts and pecans.

Cut cucumbers in half, width wise, then cut in half again then quarter. Slice into quartered slices and put in a large bowl. mix in remaining ingredients.

* You can also add extra ingredients like lemon juice, tomatoes, avocados, etc.

serves 4-6

Meatloaf and Baked Mashed Potatoes

2010-10-01T08:29:00.001-06:00

Found Here on Martha Stewart

Prep: 15 minutes
Total: 1 hour 30 minutes

Serves 4

1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed
3 slices (1 ounce each) white sandwich bread, torn into very small pieces
1 1/4 cups milk
1 1/2 pounds ground beef chuck
1 small onion, grated
2 garlic cloves, minced
1/2 cup flat-leaf parsley, finely chopped
1 large egg, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups store-bought marinara sauce
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter

Place racks in upper and lower thirds of oven; preheat oven to 375 degrees. With a fork, pierce potatoes in several places. Place on a rimmed baking sheet; bake on lower rack until tender, 45 to 55 minutes.

Meanwhile, in a small bowl, combine bread and 1/4 cup milk. In a large bowl, combine beef, onion, garlic, parsley, egg, thyme, oregano, 3/4 cup marinara sauce, 2 teaspoons coarse salt, 1/4 teaspoon pepper, and bread mixture. With a fork or your hands, mix very gently until just combined.

Transfer mixture to a rimmed baking sheet, and gently shape into a 9-by-5-inch loaf, about 2 1/2 inches thick. Bake on upper rack 30 minutes; then spread 1/4 cup marinara sauce over meat loaf, and continue to bake until an instant-read thermometer inserted in center registers 160 degrees. 25 to 30 minutes more. Let meat loaf rest on baking sheet, loosely covered with aluminum foil, 10 minutes.

While meat loaf rests, in a medium saucepan, bring butter and remaining 1 cup milk just to a boil. Add cooked potatoes and mash with a potato masher. Season with salt and pepper.

Remove meat loaf from baking sheet. Slice; serve with mashed potatoes and remaining cup marinara sauce (heated, if desired).

Apple and Pear Salad

2010-09-29T07:00:00.000-06:00

Found Here on Operation Housewife

Prep: 25 minutes, 8 servings

1 large red apple, cut into fourths, then cut crosswise into
thin slices
1 large pear, cut into fourths, then cut crosswise into think slices
1 medium stalk celery, cut diagonally into thin slices
4 oz Havarti cheese, cut into julienne strips
3 TBSP olive or vegetable oil
2 TBSP frozen (thawed) apple juice concentrate
3 TBSP coarsely chopped honey-roasted peanuts

In medium salad bowl, mix apple, pear, celery, and cheese.
In small bowl, thoroughly mix oil and juice concentrate. Pour over apple mixture; toss to coat. Sprinkle with peanuts.

Blackberry Frozen Yogurt

2010-09-28T07:00:00.003-06:00

Found Here on Just Cook Already

3 cups fresh blackberries
3 cups yogurt cheese
1 can sweetened condensed milk

In a blender puree the blackberries with the sweetened condensed milk.
In a medium bowl mix the puree with the yogurt cheese.
Pour the mixture into your ice-cream maker and follow the manufacturer's directions or use Popsicle molds for fresh homemade popsicles.

Frozen Limeade Pie

2010-09-27T07:00:00.002-06:00

Found Here

Frozen Limeade Pie

Ingredients:

1 graham cracker pie shell (or make your own)

1 8oz. container Cool-Whip (I use the Lite or no fat one, it works fine for this recipe)

6 oz. container frozen limeade concentrate

2 1/2 cups vanilla ice cream

Mix up the cool-whip, ice cream, and limeade concentrate, pour into the shell and freeze for about 5 hours. That’s it!! (OK, so it’s not difficult at all, you know how I love projects that don’t take long to complete!) I also added a bit of green food coloring, since the limeade isn’t really lime colored.

*Tip-Try replacing the limeade concentrate with different types of frozen juice concentrates! I think that a berry mix or passion fruit one would be delicious! So would cranberry in the fall!

Applesauce spice cookies

2010-09-24T07:00:00.001-06:00

Found Here on Recipeasy

Cream together:
½ cup shortening
3/4 cup sugar
1 egg

Add:
2 cups flour
½ tsp. cinnamon
1/4 tsp. cloves
½ tsp. salt
½ tsp. soda
1 tsp. baking powder

Stir well and add I cup applesauce. Stir in chocolate chips. Bake at 375 for 10-15 minutes.

Strawberry Freezer Jam

2010-09-23T07:00:00.003-06:00

Found Here on Kraftfoods

30 Minutes!!

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)

4 cups Sugar, measured into separate bowl

3/4 cup Water

1 box SURE.JELL Fruit Pectin

RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

KRAFT KITCHEN TIPS:

CERTO Strawberry Freezer Jam

Omit water and boiling step. Mix 1 pouch CERTO Fruit Pectin and 2 Tbsp. lemon juice in bowl. Stir into fruit mixture in large bowl. Continue as directed. Makes about 4 (1-cup) containers.

Homemade Pizza Pockets

2010-09-22T07:00:00.002-06:00

Found Here on Recipeasy

*you can use frozen bread dough/rolls for this instead of making the dough from scratch!*

4 - 5 large pizza pockets

Dough Ingredients:
2 5/8 cups bread flour
1/8 cup sugar
1/4 Tbs salt
3/4 Tbs yeast
3/4 Tbs lecithin
1 cup hot water

You'll want to spray your counter with pam as well as your hands so the dough doesn't stick. Break the dough into little balls and flatten them out into a circle. On one half of the dough put your pizza toppings - except for the sauce. Fold over the dough and seal it well. Bake at 450 degrees for 15 - 20 minutes.

Top the pizza pocket with garlic butter. To make the garlic butter, combine melted butter, garlic powder, italian seasoning, parmesan cheese, and seasoning salt.

Serve with heated pizza sauce.

Quick and Easy Herb-Butter Penne with Salmon

2010-09-21T07:00:00.002-06:00

Found Here on Our Best Bites

1 lb. salmon fillets

1/4 c. salted butter

1 clove garlic, minced

1/2 tsp. parsley

1/2 tsp. oregano

1/2 tsp. basil

8 oz. penne pasta

3/4 c. mashed Oven Roasted Tomatoes

Preheat grill to medium or the oven to 425. If cooking in the oven, line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Bring a pot of salted water to a boil. When the water is boiling, add the pasta and cook according to package directions.

While the water is heating, rinse the salmon fillets and pat dry. Set aside.

In a small bowl, combine butter, garlic, parsley, oregano, and basil. Reserve 2 Tbsp. of the butter mixture. Spread the remaining 2 Tbsp. over the salmon. Place the salmon on the baking sheet and cook for 10-12 minutes or until the flesh is opaque and flakes easily with a fork. Remove from the oven.

When the pasta is done cooking, drain and then return to the pan. Add the reserved butter, mashed tomato, and toss to combine. Place the pasta in individual bowls and then top with a piece of salmon. Serve immediately.

Fruit Leather Roll-Ups

2010-09-20T13:05:00.003-06:00

Found Here on M.Writes

Apricot Fruit Leather

4 cups of apricots, washed, pitted and sliced (you can use any fruit)
Squeeze of lemon juice
2-3 Tablespoons agave nectar (optional)

• Wash fruit. Pit, and quarter.
• Add apricots and lemon juice to pan.
• Cook on medium low until the juices start to come out, about 15-20 minutes.
• Puree in food processor or blender. Pour onto a parchment lined pan.
• Place in 150° oven for....all day. (I started in the afternoon and literally forgot about it...I woke up in the middle of the night in a panic, and when I checked them, they were perfect!)
• Slice and roll. Enjoy!

Martha's Baked Ravioli

2010-09-19T13:02:00.002-06:00

Found Here on Just Cook Already
Recipe by Martha Stewart

Serves 4 to 6

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Ice Cream and Mixed Berry Pops

2010-09-08T07:00:00.001-06:00

Found Here at Martha Stewart

Makes 16

12 ounces (3 cups) blackberries
10 ounces strawberries, hulled (3 cups)
8 ounces (2 cups) blueberries
8 ounces (2 cups) raspberries
1 quart vanilla ice cream

Puree berries and 1 cup ice cream in blender until smooth. Strain through a fine sieve, pressing on berry mixture to extract liquid. Discard solids. Transfer berry mixture to a clean blender with remaining 3 cups ice cream, and puree until smooth.

Divide mixture among sixteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

Oatmeal Cinnamon Zucchini Bread

2010-09-07T07:00:00.002-06:00

Found Here at The Hungry Homemaker

3 cups flour
1 cup quick oats
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil
2 1/3 cup white sugar
3 tsp vanilla
2 cups grated zucchini
1 cup cinnamon chips (optional)

Grease and flour 2 8x 4 inch pans (or use mini loaf pans). Preheat oven to 325. Stir together dry ingredients in a bowl. In another bowl, Beat in eggs, oil, vanilla, and sugar together. Add dry ingredients to the creamed mixture and beat well. Stir in zucchini and cinnamon until well combined. Pour batter in to prepared pans. Bake for 40-60 minutes (more towards the 40 minute for the mini pans). Cool in pan for 20 minutes, then remove.

PB and J Pops

2010-09-06T07:00:00.004-06:00

Found Here at Martha Stewart

Makes About 20

Peanut Butter-Swirl Ice Cream
1 pound graham crackers
16 ounces strawberry jam
1 cup unsalted peanuts, chopped (optional)

Transfer ice cream and parchment lining from larger pan to a flat surface. Cut ice cream into 12 squares, 2 1/2 inches each. Transfer to a parchment-lined baking sheet; freeze at least 3 hours. Repeat with smaller pan, making 9 squares.
Break graham crackers in half to make 2 1/2-inch squares. Spread one side of each with about 1 1/2 teaspoons jam; freeze until firm, about 45 minutes (this keeps finished pops neat). Sandwich ice-cream squares between graham crackers, jam facing ice cream. Insert a wooden pop stick into each.
Place peanuts in a bowl (if using); dip each side of the pop in the nuts. Pat gently with your hand to adhere. Pops can be frozen at this point, wrapped in plastic wrap or layered between waxed paper in an airtight container, for up to 2 weeks.

Sticky Buns

2010-09-05T07:00:00.002-06:00

Found Here at Lou Bell Bakes

1 Frozen Bread dough loaf (1 lb) --or 16 frozen rhodes dinner rolls
Chopped Pecans
Butter
Brown Sugar
Cinnamon
1 (3.5 oz) Cook and Serve Butterscotch Pudding Mix

Follow thawing directions on dough package (this will probably vary with different brands and/or whether you use the loaf or the rolls). Personally, I placed the frozen loaf in a standard sized, greased, bread pan overnight. In the morning it had thawed, but had not risen at all.

Grease a bundt pan, and sprinkle 1/2 cup of chopped pecans on the bottom of the pan.

Once the loaf is thawed, slice in half, and then slice each half into 8 pieces. Roll the pieces into 16 balls, and place in the bundt pan on top of the pecans.

Sprinkle entire package of dry pudding mix on top of the dough, and then sprinkle 2 tsp ground cinnamon on top of that.

Combine 1/2 cup melted butter with 1/2 cup packed brown sugar. Pour mixture over rolls.

Let the rolls rise the slow-way (in the fridge 6-8 hours) or at room temperature (3-5 hours). If at any point you feel that the rolls are not rising as fast as you'd like, turn the oven to 200 degrees F. Place the rolls in the oven, and then turn it off. This will get them moving faster.

Once the rolls have risen close to the top of the bundt pan, bake 20-25 minutes at 350 degrees.

When the rolls are done cooking, immediately invert pan, and dump rolls onto baking sheet (preferably one with sides so the goo doesn't pour over).

creamy lemon popsicles

2010-09-04T07:00:00.003-06:00

Found Here at Gimme Some Oven

Ingredients:

1/2 cup sugar
1/4 cup fresh lemon juice
2 Tbsp. grated lemon peel
pinch of salt
1 1/4 cups buttermilk

Method:

Whisk sugar, lemon juice, lemon peel, and salt in a large bowl until sugar dissolves. Whisk in buttermilk.

Divide mixture among popsicle molds. Cover and freeze until firm, at least 4 hours and up to 5 days.

Coconut and Cashew Granola

2010-09-03T07:00:00.000-06:00

Found Here at The Sister's Cafe

*Makes about 7 cups of granola

3 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. (I actually put it all on one rimmed cookie sheet and then stirred it every 20 minutes or so.) Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed. (note to self - next time I want to add the raisins about 20 minutes before it's done so they get more chewy and dried.)

Honey Apple Peanut Butter Tart

2010-09-02T07:00:00.001-06:00

Um, yes please!

Found Here

1 sheet Puff Pastry, thawed

heaping 1/2 Cup creamy peanut butter

2 Tablespoons honey, warmed plus 4 Tablespoons for drizzling

2 apples of choice, sliced thinly

2 Tablespoons granulated sugar

Powdered sugar for dusting

1. Preheat oven to 350 degrees F. Slice puff pastry dough into 3 equal size rectangles and place onto a silpat lined baking sheet. Warm peanut butter in a microwave safe bowl until liquid like. Drizzle in 2 Tablespoons of honey, stir then spread evenly over 3 pastry rectangles leaving 1/2 inch border around edges. Layer apple slices neatly over top of peanut butter, drizzle with warm honey, sprinkle with sugar then bake for 30-35 minutes or until pastry is lightly browned and puffed around the edges. Let cool completely then drizzle with additional warm honey if desired and powdered sugar. Serve as whole tarts or cut each tart into fourths.

3 full tarts or 12 slices

Lemon Burst Cake Mix Cookies

2010-09-01T12:48:00.004-06:00

Recipe found here

1 box Lemon Cake Mix*

1- 8 oz container Cool Whip

1 egg

1/3 cup powdered sugar (for rolling)

Preheat oven to 350°

In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky.

Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.

Place on parchment lined cookie sheet and bake for 10- 12 minutes

2 New Links

2010-08-31T07:00:00.003-06:00

I just found some fantastic links and posted buttons for them on my sidebar.

First: Another Lunch
I don't have kids in school yet, but I can't even begin to tell you how hard it is for me to figure out what to feed my 2 year old for lunch and/or dinner. This site is fantastic and she has a bazillion ideas and helpful information!! And beautiful pictures of her packed lunchboxes--Love.

going along with that same idea...

Second: Super Healthy Kids
This mom is actually in my neighborhood and I met her in a photography group. Her site is equally fantastic with a ton of ideas and menus for healthy eating--breakfast, lunch AND dinner.

both sites are a lifesaver and I just had to share them with you! I hope you enjoy them too!

Back to School

2010-08-30T11:43:00.003-06:00

With September starting, I hope to get on a roll with posting on here again!
I have a ridiculous amount of recipes bookmarked on my computer and I desperately need to clear out and post them up!

Brownie Pops

2010-06-20T07:00:00.002-06:00

Betty Crocker

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box

24 craft sticks (flat wooden sticks with round ends)

1 cup semisweet chocolate chips (6 oz)

2 teaspoons shortening

Assorted Betty Crocker® Decorating Decors candy sprinkles

Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan.

Fresh Berry Dessert Bites

2010-06-19T07:00:00.000-06:00

Betty Crocker

Crust

2 1/4	cups all-purpose flour
2/3	cup sugar
1/2	teaspoon grated lemon peel
1/4	teaspoon salt
1	cup butter or margarine, cut into tablespoon-size pieces

Topping

1	package (8 oz) cream cheese, softened
2	tablespoons packed brown sugar
1	container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
1	teaspoon grated lemon peel
40	fresh raspberries (about 6 1/2 oz)
40	fresh blackberries (8 oz)
40	fresh blueberries (about 3 oz)

Heat oven to 350°F. Grease or spray 15x10x1-inch pan. In large bowl, mix all crust ingredients except butter. Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan.

Bake 18 to 20 minutes or until edges are light golden. Cool completely, about 40 minutes.

In large bowl, beat cream cheese and brown sugar with electric mixer on low speed until blended. Add yogurt and 1 teaspoon lemon peel; beat until blended. Spread mixture over crust.

Refrigerate at least 1 hour but no longer than 24 hours.

Cut into 10 rows by 4 rows. Arrange 1 of each kind of berry on each bar. Store in refrigerator.

Tropical Chicken-Pasta Salad

2010-06-18T10:43:00.002-06:00

Kraftfoods

4 cups whole wheat fusilli pasta, uncooked

2 cups cut fresh green beans

3 cups chopped cooked chicken breasts

1 can (8 oz.) crushed pineapple in juice, drained

4 stalks celery, finely chopped

1/4 cup chopped PLANTERS Almonds, toasted

1/4 cup MIRACLE WHIP Light Dressing

1/4 cup KRAFT Light Raspberry Vinaigrette Dressing

COOK pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.

ADD chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.

REFRIGERATE 1 hour. Stir gently before serving.

Sausage Breakfast Casserole

2010-05-28T07:00:00.001-06:00

I. heart. breakfast.

Found Here

Ingredients

1 lb of Italian pork sausage, (then cooked, drained, crumbled)
4 1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)

1 Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.

2 Place bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.

3 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.

Serves 6-8.

** If you want you can make it ahead the night before and just put it in the oven for an hour right before you want to serve it.

Apple Cranberry Crisp

2010-05-27T07:00:00.000-06:00

Found Here

Ingredients

5 cups thinly sliced peeled apples
1 cup fresh cranberries
2 tablespoons granulated sugar
1/2 teaspoon apple pie spice or ground cinnamon
1/2 cup quick-cooking rolled oats
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon apple pie spice or ground cinnamon
2 tablespoons butter

Directions

Preheat oven to 375 degrees F. In a 2-quart baking dish, combine apples and cranberries. In a small bowl, stir together granulated sugar and 1/2 teaspoon apple pie spice. Sprinkle over fruit mixture in baking dish; toss to coat.

In a small bowl, combine oats, brown sugar, flour, and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in butter until crumbly. Sprinkle oat mixture evenly over apple mixture.

Bake for 30 to 35 minutes or until apples are tender. Serve warm.

Ham & Fruit Salsa Croissant

2010-05-26T07:00:00.002-06:00

Kraft Foods

1/2 small banana, sliced

1/4 medium mango, thinly sliced

1/4 cup sliced strawberries

2 Tbsp. KRAFT Light Raspberry Vinaigrette Dressing

2 croissants, partially split

12 slices OSCAR MAYER Deli Fresh Shaved Brown Sugar Ham

1/4 cup baby spinach leaves

TOSS banana, mango and strawberries with dressing.

FILL croissants evenly with ham, fruit mixture and spinach.

Cupcakes & Buttercream Frosting

2010-05-25T07:00:00.000-06:00

Birthdays are going to be more prevalent around here soon, so I thought I'd post these yummy recipes for cupcakes and frosting!

Yellow Butter Cupcakes

Found Here

3 cups cake flour (not self rising), sifted

1 1/2 cups all purpose flour

2 1/4 t. baking powder

1 1/2 t. coarse salt

3/4 t. baking soda

10 ounces (2 1/2 sticks) butter unsalted softened

2 1/4 cups sugar

6 large eggs, plus 3 large yolks, room temperature

2 cups buttermilk, room temperature

1 T. pure vanilla extract

Preheat oven to 350. Whisk dry ingredients in a bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with remaining wet ingredients and always ending with dry. Scrape sides of bowl. Fill 2/3 full. Bake about 20 minutes. Let cool on wire racks.

Buttercream Frosting

found here

2 sticks unsalted butter, room temperature (through trial and error I have found that Land 'O Lakes or Kerrygold Pure Irish butter is the best)
4 1/2 cups powdered sugar
1 tsp meringue powder (optional)
1/2 salt
1 tsp vanilla (real is always better than imitation in my opinion)
food coloring (optional)
milk

*mix butter for approx. 3 minutes on high - butter will look whipped
*add salt, vanilla and meringue powder
*slowly add sugar in small portions, making sure sugar is fully incorporated before adding more
*mixture will be very thick at this point. Add about milk until you reach desired consistency. I like mine pretty thick so I add about 1 tbsp of milk. Enjoy!

Poppy Seed Chicken

2010-05-24T07:00:00.001-06:00

Found Here

4-6 CHICKEN BREASTS BOILED AND CUBED
1 CAN CREAM OF CHICKEN SOUP
1 C. SOUR CREAM
RITZ CRACKERS
½ CUBE BUTTER
1 TBSP. POPPY SEEDS

IN CASSEROLE DISH ,PLACE CUBED CHICKEN. HEAT SOUP AND SOUR CREAM TOGETHER BUT NOT TO BOILING. POUR OVER CHICKEN. MIX BUTTER, POPPY SEEDS AND CRACKERS TOGETHER AND SPRINKLE ON TOP OF SOUP MIXTURE. BAKE UNCOVERED AT 350 DEGREES FOR 30 MINUTES. SERVE OVER RICE.

Fantastic Fish Tacos

2010-05-21T07:00:00.000-06:00

Found Here

1/2 cup mayonnaise

1 tablespoon lime juice
2 teaspoons fat-free milk
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
1 egg, lightly beaten
1 teaspoon water
1 pound orange roughy fillets, cut into 1-inch strips
4 corn tortillas (6 inches), warmed
1 cup coleslaw mix
2 medium tomatoes, diced
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro

In a small bowl, combine the mayonnaise, lime juice and milk; cover and refrigerate until serving. In a shallow bowl, combine bread crumbs and lemon-pepper. In another shallow bowl, combine egg and water. Dip fish in egg mixture, then roll in crumbs. In a large nonstick skillet coated with cooking spray, cook fish over medium-high heat for 3-4 minutes on each side or until it flakes easily with a fork. Spoon onto tortillas; top with coleslaw mix, tomatoes, cheese and cilantro. Drizzle with mayonnaise mixture.

Chicken-Bacon Stuffed Pizza Rolls

2010-05-20T07:00:00.000-06:00

Our Best Bites

(be sure to check out the rest of her pictures for the process if you are confused when making this recipe)

1 roll refrigerated pizza dough (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T Parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.
I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.

Time out for a sec. I tried a few new things this time around. One was to cook some of my rolls in a mini-muffin pan. This might work better for serving depending on the situation. They turned out great. You're making 24 rolls, so it fills up the pan perfectly. They cook quicker this way than in a pie pan so keep an eye on them. Mine only took about 8 minutes whereas the ones in the pan took about 13-15.

Okay, back to our regularly scheduled programming. Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.

The other great thing is that these are freezable! Before baking, flash freeze individually, or together right in a disposable foil pan. Bake from frozen until golden brown.

Lemon Rice

2010-05-19T07:00:00.002-06:00

A good side dish for seafood dinners.

Found Here

Lemon Rice

1 cup water
1 cup chicken broth
2 tablespoons lemon juice, freshly squeezed
2 teaspoons butter or margarine
1 cup uncooked rice, long grain
1/4 teaspoon dried basil
1/8-1/4 teaspoon grated lemon, zest of
1 1/4 teaspoons lemon pepper seasoning

Combine all ingredients EXCEPT lemon pepper in saucepan. Bring to a boil, then reduce heat.
Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed. Sprinkle with lemon pepper before serving

Pizza Stromboli

2010-05-18T10:09:00.004-06:00

Found Here

Use a frozen bread loaf (thawed) or make your own pizza dough
Roll it onto a cookie sheet. Cut diagonals on each side about 1 inch wide. Add pizza sauce and favorite toppings in the middle. Pull the strips to the middle.

Bake for 30 min at 350

Bow Tie Pasta with Chicken and Broccoli

2010-05-07T07:39:00.000-06:00

Found Here

8 ounces dried whole grain or regular bow tie or penne pasta (about 2-1/2 cups)
3 cups broccoli florets
4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total), cut into bite-size pieces
1 teaspoon adobo seasoning*
2 tablespoons olive oil, margarine, or butter
1 clove garlic, minced
1/4 cup light mayonnaise or salad dressing
1/8 teaspoon ground black pepper
2 tablespoons finely shredded Parmesan cheese

1. In a Dutch oven, cook pasta according to package directions, except add broccoli for the last 5 minutes of cooking. Drain well. Return to hot pan.

2. Meanwhile, in a medium bowl, combine chicken pieces and adobo seasoning; toss to coat. In a large skillet, heat oil over medium-high heat; add garlic and cook for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is lightly brown and cooked through, stirring occasionally.

3. Add chicken to drained pasta and broccoli in Dutch oven. Stir in the mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.

4. To serve, top with shredded Parmesan cheese. Makes 6 (1 1/2-cup) servings.

*Test Kitchen Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.

Creamy Potato Salad Made Over

2010-05-06T06:59:00.000-06:00

Kraftfoods

1 lb. red potatoes (about 4), cut into chunks

1/4 cup KRAFT Light Zesty Italian Dressing

1/3 cup MIRACLE WHIP Light Dressing

1-1/2 tsp. GREY POUPON Dijon Mustard

1 hard-cooked egg, chopped

4 green onions, sliced

COOK potatoes in saucepan of boiling water 15 min. or just until tender; drain. Rinse potatoes with cold water until cooled; drain again.

MIX dressings and mustard in large bowl. Add potatoes, eggs and onions; mix lightly.

REFRIGERATE 30 min.

Hot Chocolate on a Stick

2010-05-05T07:31:00.001-06:00

Be sure to click the link to this recipe, there are lots more tips and pictures of ways to create this delicious treat.

Found Here

Hot Chocolate on a Stick
Yield: 10 cubes of hot chocolate (ice-cube-tray size)
(use 1 oz. hot chocolate on a stick per every 1 cup milk or cream)

Equipment:
Ziplock bags or piping bags
A double boiler or pan with a glass bowl that can sit over the simmering water
Some kind of chocolate mold, ice trays work great
Stir sticks or a bag of wooden craft sticks

Ingredients:
8 oz. chocolate (see note above), bittersweet, semisweet, milk, and white chocolate all work
1/4 cup cocoa, sifted
1/2 cup confectioner’s sugar, sifted
pinch of salt

6 cups milk and 2 cups heavy cream if you plan to enjoy these right away

Method

If your chocolate is in a block, chop it into even-sized meltable pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is below a simmer. I like to remove the pan from the heat, but if you keep it on, keep that water below a simmer. Place glass or stainless steel bowl over the top to make a double boiler. If the bowl touches the water it’s alright, as long as your water is mildly warm, not hot. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. (If you are patient and let those chunks melt slowly, keeping them from getting over 90 degrees F or 88 degrees F for milk and white chocolate, the chocolate will stay “in temper” and will still be nice and pretty when it cools.)
Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted. This is just one more step to keep the chocolate from getting too hot.
Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, as thick as frosting, but stir on. If it looks and feels grainy it’s possible you’ve accidentally gotten a drop of water in the mixture. If it has gotten water in it and has seized up, it will still taste alright, it just won’t be as pretty or smooth or melt quite as fast.
Scoop chocolate into a ziplock bag and clip off the corner.
Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble. If the chocolate bursts through the bag in places you don’t want it to, just put the whole thing in another bag. If the chocolate starts to get too thick to squeeze, just put the whole thing in a microwave-safe bowl and microwave for 30 seconds or so at half power.
Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry. I find the chocolate pops out of the mold nicely if it’s been in the fridge. It’s okay to cool chocolate in the fridge, just don’t store it there, because chocolate soaks up the odors of other foods pretty quickly.
If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use candy melts, which don’t need to be in temper, they will stay shiny and pretty even if you go above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.
In order to enjoy these, heat up any combo of milk, water, half and half, or cream. I like 6 cups milk with 2 cups heavy cream. One ounce of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 an ounce, should be melted into a mug with 3/4 cup milk or cream in it.

How to store it: Dark chocolate will keep in an airtight container for up to a year, milk and white chocolate for several months. Remember, don’t keep it in the fridge because it is really good at absorbing odors.

California Chicken BLT Salad

2010-05-04T08:22:00.002-06:00

Betty Crocker

1 box Betty Crocker Suddenly Salad® ranch & bacon pasta salad mix

1/2 cup mayonnaise

2 cups cut-up cooked chicken

1 large tomato, cut into wedges

1 avocado, pitted, peeled and cut into wedges

1 bag (12oz) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)

Cook pasta as directed on box.

Drain pasta; rinse with cold water. Shake to drain well.

In large bowl, stir together seasoning mix and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Veggie Panini Pizza

2010-05-03T08:04:00.003-06:00

Make and Takes

Ciabatta or Foccacia Bread, sliced
Pizza sauce, homemade or store bought
Mozzarella cheese, sliced

Pizza toppings:
Roasted vegetables-I used eggplant, zucchini, tomatoes, and red pepper
Fresh basil

Maria's Homemade Pizza Sauce:

1 small yellow onion, chopped
2-3 cloves garlic, minced
Crushed red pepper, to taste
1 tsp. fennel
1 small can tomato sauce
1 can diced tomatoes, drained
2 T tomato paste
Pinch of sugar
Salt and pepper, to taste
1 tsp. dried oregano
Fresh basil, chopped-to taste

1. In a medium pan add the olive oil. Over medium heat, saute the onion and garlic until tender. Add in the crushed red pepper and fennel. Saute for one minute.

2. Stir in the tomato sauce, diced tomatoes, and tomato paste. Stir well. Season with pinch of sugar, salt, pepper, oregano, and fresh basil. Simmer for 30 minutes.

Dangerous Chocolate Cake-in-a-Mug

2010-04-30T10:12:00.000-06:00

Found Here

1 - mug (microwave-safe)
4 T. - cake flour (plain, not self-rising)
4 T. - sugar
2 T. - cocoa
1 - egg
3 T. - milk
3 T. - oil
1 - splash of vanilla
3 T. - chocolate chips (Optional)

Add dry ingredients to the mug; mix well with a fork. Add egg and mix thoroughly. Pour in milk, oil, and vanilla, and mix well. Add chips, if using.

Put mug in the microwave, and cook for three minutes at 1,000 watts. Cake will rise over the top of the mug -- do not be alarmed. When finished, carefully remove mug from microwave and allow to cool a little. Tip onto a small plate prior to serving, if desired. Yields one generous serving or two "more virtuous" servings.

Chicken & Biscuits

2010-04-29T07:00:00.000-06:00

kraftfoods

1 can (10-3/4 oz.) condensed cream of chicken soup

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

2 cups chopped cooked chicken

1 pkg. (16 oz.) frozen mixed vegetables, thawed

1 cup KRAFT Shredded Mild Cheddar Cheese

1 cup all-purpose baking mix

3 Tbsp. milk

HEAT oven to 375ºF.
MIX soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
MIX baking mix, remaining sour cream and milk just until mixture forms stiff dough.
SPOON into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Whole Wheat-Blueberry Muffins

2010-04-28T07:07:00.000-06:00

Betty

Ingredients:

2	tablespoons packed brown sugar
1/4	teaspoon ground cinnamon
3/4	cup fat-free (skim) milk
1/4	cup vegetable oil
1/4	cup honey
1	egg
1	cup Gold Medal® all-purpose flour
1	cup Gold Medal® whole wheat flour
3	teaspoons baking powder
1/2	teaspoon salt
1	cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

Directions:

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.

In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.

Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons.

Easy Slow-Cooker Beef Stew

2010-04-27T07:06:00.001-06:00

Kraftfoods

1 cup fat-free reduced-sodium beef broth

1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil

1/4 cup KRAFT Original Barbecue Sauce

1 tsp. dried oregano leaves

1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes

1 lb. small red potatoes (about 8), cut into bite-size pieces

4 large carrots, cut into 1-inch-thick slices

1 large onion, cut into bite-size pieces

2 slices OSCAR MAYER Bacon, chopped

3 Tbsp. flour

1/4 cup water

MIX first 4 ingredients in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil.

MIX flour and water until well blended. Whisk into juices in slow cooker; cover. Cook on HIGH 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

STOVE TOP Easy Chicken Bake

2010-04-26T07:02:00.000-06:00

Kraftfoods

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 can (10-3/4 oz.) condensed cream of chicken soup

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

HEAT oven to 400ºF.

PREPARE stuffing as directed on package.

MIX remaining ingredients in 13x9-inch baking dish; top with stuffing.

BAKE 30 min. or until chicken is done. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.

Pineapple Chicken Grill

2010-04-23T07:00:00.000-06:00

Found Here

Ingredients
1/2 C. Orange Juice
2 TBSP Honey
2 TBSP Soy Sauce
1 tsp Ground Ginger
1 tsp Lemon-Pepper Seasoning
1/2 tsp Garlic Powder
4 Chicken Breasts

Tomato Slices
Pineapple Slices
Lettuce
Hamburger Buns

Take the 4 chicken breasts and add to the marinade. Refrigerate for at least 2 hours, or overnight. Once you are ready to cook the chicken, drain the marinade of the bag. Make sure that the grill has been heated up and place chicken on grill. Also place the pineapple on the grill for about 1 minute on each side (just to warm, and get the nice grill marks) Cook the chicken so that the juices run clear. Serve on the buns with the tomato slices, lettuce and pineapple slice.

Bacon Cheeseburger Meatloaf

2010-04-22T09:57:00.001-06:00

Found Here

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Lemony Vegetable Pasta Salad (Crowd Size)

2010-04-21T06:54:00.000-06:00

Betty Crocker

Lemon Mayonnaise
2	cups mayonnaise or salad dressing
1	cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2	cup lemon juice
1/4	cup chopped fresh or 1 tablespoon dried tarragon leaves
1	teaspoon salt
Pasta Salad
2	packages (16 oz each) medium pasta shells
3	lb asparagus, blanched and cut into 4-inch pieces
2	lb snap pea pods, blanched
16	medium green onions, sliced (1 cup)
2	medium yellow bell peppers, coarsely chopped (2 cups)

In large bowl, mix all Lemon Mayonnaise ingredients until well blended; set aside.

Cook and drain pasta as directed on package. Rinse with cold water; drain.

In large bowl, mix pasta and remaining Pasta Salad ingredients. Stir in Lemon Mayonnaise until well mixed. Cover and refrigerate 1 to 2 hours or until chilled.

**To blanch the asparagus and pea pods, plunge them into boiling water for 10 to 15 seconds or until they turn bright green. Remove from boiling water, then plunge into pan of ice and water to stop the cooking; drain.

Pork Chops and Apples

2010-04-20T07:02:00.000-06:00

Betty Crocker

1	medium unpeeled cooking apple, sliced
2	tablespoons packed brown sugar
1/4	teaspoon ground cinnamon
2	pork rib chops, 1/2 to 3/4 inch thick (about 1/4 pound each)

Heat oven to 350°F. Place apples in 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.

Remove fat from pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown.

Place pork in single layer on apples. Cover and bake about 45 minutes or until pork is slightly pink when cut near the bone and apples are tender.

Pizza Sticks

2010-04-19T16:49:00.002-06:00

Rachael Ray

8 slices white bread, crusts removed
1 cup shredded mozzarella cheese
16 leaves basil
2 tablespoons butter, melted
2 cups prepared tomato or pizza sauce, warmed

Preheat oven to 400ºF.

Lay out the slices of bread and smoosh them down lightly with a rolling pin.

Lay some cheese and two leaves of basil down onto each slice and roll them up, pressing them with the seam down so they stay closed.

Brush the outside of each sandwich lightly with melted butter and transfer to a baking sheet. Bake until golden brown and the cheese has melted, 10-12 minutes. Serve with warm tomato sauce as a dipper alongside.

Lemon Cheesecake

2010-04-15T14:18:00.002-06:00

Betty Crocker

Crust:
1 box Supermoist yellow cake mix
1/2 cup butter/marg, softened
1 tsp grated lemon peel

Filling:
2 pkgs (8oz/ea) cream cheese, softened
3/4 c sugar
3 containers (3.5oz/ea) lemon pudding (from a 4 pack container)
1/2 c sour cream
3 eggs
2 c frozen (thawed) whipped topping

Directions:

Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside.

In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan.

In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.

Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.

Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.

Meatball Melties

2010-04-14T09:36:00.003-06:00

These remind me of Subways Meatball Marinara subs--which i love.

Rachael Ray

1 1/2 pounds ground beef, pork and veal mix
2/3 cup breadcrumbs
1/3 cup finely chopped flat-leaf parsley
1/3 cup grated Pecorino Romano cheese
1 egg, lightly beaten
2 large cloves garlic, finely chopped
3 tablespoons grated onion
A splash whole milk
1/2 tablespoon rubbed or ground sage
Fresh nutmeg
Salt and pepper
EVOO – Extra Virgin Olive Oil, for generous drizzling
8 deli slices mild or sharp provolone cheese
1 15-ounce can fire-roasted diced tomatoes
A few leaves fresh basil, torn
A pinch dried oregano or marjoram
4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, Pecorino Romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).

Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.

While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.

Place the burgers on the roll bottom, then top with the sauce and roll tops.

Strawberry Nut Wrap

2010-04-07T06:35:00.000-06:00

Strawberries were on sale at my Walmart for 88cents/lb this weekend! So naturally I was looking up yummy strawberry recipes! Here's a quick one...you could also use bananas, or blueberries, too.

found here

1 flour tortilla (6 inch)

1 Tbsp. PHILADELPHIA Strawberry Cream Cheese Spread

1/4 cup sliced strawberries

1 Tbsp. PLANTERS Slivered Almonds

SPREAD tortilla evenly with cream cheese spread; top with strawberries and almonds.

ROLL up and serve. Or, roll up, wrap tightly in plastic wrap and refrigerate until ready to serve.

Creamy Lemon Crumb Squares

2010-04-06T18:29:00.003-06:00

I am totally a sucker for anything lemon! I have got to make these!

found here

Ingredients

1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon

Preparation Instructions

PREHEAT OVEN TO 350 DEGREES.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool.

Strawberry Lemondade Bars

2010-04-02T14:08:00.002-06:00

I love lemonade.
it screams "warm sunny days" to me
--which living in UT we are desperately in need of right now.

These strawberry lemonade bars would add a little pucker & pop to any party.
found here.

Strawberry Lemonade Bars

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or use the Baker’s Edge pan, if you have one).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
While the crust bakes, prepare the filling.
In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard - nothing to worry about).
Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator, especially on a hot day.
Makes 24 bars.

Welcome Back & Puppy Chow Cookies

2010-04-01T06:00:00.005-06:00

Welcome Back...to me! I've been on hiatus again. To make up for it, I decided to shower you with delicious recipes all throughout the month of April!

To start things off here is a fantastic recipe that combines two of my favorite things--chocolate and peanut butter! This recipe for Chocolate-Peanut Butter cookies was Betty Crocker's 2009 Cookie Contest winner.

To start things off right, I personally made this recipe and documented the process just for you!

Here's what you need:

Cookies
1 pouch Betty Crocker® peanut butter cookie mix & the ingredients it calls for (3 T oil, 1 T water, 1 egg)
--or use your favorite Peanut Butter Cookie recipe--

Coating
1 c. semisweet chocolate chips (6 oz)
1/4 c. butter
1/4 c. peanut butter
1 tsp vanilla
1 1/2 c. to 2 cups powdered sugar

The Steps:

First make your peanut butter cookie batter.

Then form little balls and place 1 1/2 inches to 2 inches apart on your cookie sheet. I decided to make my "mini" so I took one tablespoon sized ball and split it into thirds to make my mini-balls of dough.

Preheat oven to about 375 degree oven. Bake about 6 minutes for mini cookies
(8 minutes for regular sized cookies)

Let cool on the pan for 2 minutes and then on a cooling rack for 15 minutes. It's very important to let the cookies cool for long enough so they don't fall apart when you finish the other steps!

After the cookies are done cooling, combine the chocolate chips, butter and peanut butter in a microwave-safe bowl. Microwave on high 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.
Then add your cooled cookies to the melted mix and coat them with chocolate. I chose to do mini-cookies because the big ones more easily fell apart during this step.

Coat each cookie well with chocolate and then toss into a ziplock bag with the powdered sugar. Add a few at a time, shake up and coat well with sugar, and then take them out and set them back on the cooling rack to set.

Voila! Very Messy, but totally worth it. Delish.

Posting to Resume Soon!

2010-03-25T14:50:00.003-06:00

Hey followers!

I'll admit I've put this blog on the shelf, and I don't make any promises for the future, however, I plan to start posting on here again starting in April.

So keep watching!
And check out the newly updated look!

Thanks!

For The Kitchen: Beater Blade

2009-12-16T08:14:00.005-07:00

Like DUH. Why didin't the mixer people come up with this originally, huh?

A blade that actually scrapes the sides like a spatula while mixing!

Someday. When i get my mixer i will get this too. (it comes in different colors too)

Beater Blade

Bacon and Egg Enchiladas

2009-12-15T18:31:00.001-07:00

Betty

12	slices bacon
10	eggs
1/2	cup milk
1/2	teaspoon onion powder
1/2	teaspoon ground cumin
2	cans (10 ounces each) Old El Paso® green or red enchilada sauce
10	flour tortillas (8 inches in diameter)
2	cups shredded Mexican cheese blend (8 ounces)
	Sour cream, if desired
	Taco sauce, if desired

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook bacon in 10-inch skillet over medium heat, turning occasionally, until very crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels; crumble bacon and set aside.

Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk until well blended. Pour into skillet with bacon drippings. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 5 to 7 minutes or until eggs are thickened throughout but still moist. Do not overcook.

Pour 1/2 can of the enchilada sauce over bottom of baking dish. Fill each tortilla with about 1/3 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on enchilada sauce in dish. Pour remaining 1 1/2 cans enchilada sauce over filled tortillas. Top with remaining cheese and bacon.

Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with sour cream and taco sauce.

Pampered Chef Turkey Cranberry Wreath

2009-12-14T07:27:00.000-07:00

If you have never tried this, you should. It's delish.

Season's Best Fall/Winter 2000 Recipe Collection - Pampered Chef

2 pkg. (235g each) refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of Baking Stone. Arrange remaining 8 triangles in center. matching ends. seal seams using Dough and Pizza Roller. (Points will overlap in center; do not seal.)
Measure mayonnaise, mustard and black pepper into Classic Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Min 'N Scraper. Using Medium Scoop, scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice 'N Serve.

Yields 10 servings.

Bakarella-Red Velvet Cake Balls

2009-12-12T07:00:00.003-07:00

Bakarella

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Gingerbread Caramel Corn

2009-12-11T07:19:00.000-07:00

About.com

Prep Time: 25 minutes
Cook Time: 1 hour

Ingredients:

15 cups popped corn
1/2 tsp. salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup light molasses
1 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. baking soda

Preparation:

Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan!

Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers. 30 servings

A Piece of Kake

Loaded Twice-baked Potatoes

Preparation

Baked Potato Soup

Cook Time: 15 minutes

Total Time: 15 minutes

Preparation:

Coconut-Chicken Dippers

Cashew Chicken

Chocolate Crinkle Cookies

Directions

Gingersnap Pumpkin Pie

Chocolate-Peanut Butter Pie

Melted Snowman cookies

Ginger Spice Softies

Yummy Links

Healthier Meat Lasagne

Directions

Memphis-Style BBQ Mac & Cheese

Light Turkey Meatballs

Creamy Baked Ziti

Home Made Pizza Rolls

Restaurant Knock-Offs: {Olive Garden} Five-Cheese Ziti Al Forno

Servings Size

Restaurant Knock-Offs: {Olive Garden} Artichoke & Spinach Dip

Knock Offs: {BYU} Mint Brownies

Restaurant Knock-Offs: {Cafe Rio--Another Version}

Restaurant Knock-Offs: {Cafe Rio}Tomatillo Ranch Dressing

Tomatillo Ranch Dressing

Restaurant Knock-Offs: Cafe Rio Cilantro Lime Rice

Cafe Rio Cilantro Lime Rice

Restaurant Knock-Offs: Cafe Rio Pork

On Vacation

Mango Salsa

Toasting and Sugaring Almonds

Sweet Potato Casserole

Baked Stuffed Shells

Hash Brown Casserole

Directions

Roasted Vegetable Pie

Hot Chicken Salad

Corn Bread-Topped Sausage Bake

Directions

Moraccan Beef

Simple Chilled Pumpkin Cheesecake

Overnight Sausage and Egg Casserole

Granola

Lemon Cupcakes & Lemon Buttercream Frosting

Chicken & Veggie Nuggets

Soft Gingersnaps

Easy Halloween Food from Our Best Bites

Crumb-Topped Apple Pie

Cucumber Salad

Meatloaf and Baked Mashed Potatoes

Apple and Pear Salad

Blackberry Frozen Yogurt

Frozen Limeade Pie

Frozen Limeade Pie

Applesauce spice cookies

Strawberry Freezer Jam

Homemade Pizza Pockets

Quick and Easy Herb-Butter Penne with Salmon

Fruit Leather Roll-Ups

Martha's Baked Ravioli

Ice Cream and Mixed Berry Pops

Oatmeal Cinnamon Zucchini Bread

PB and J Pops

Sticky Buns

creamy lemon popsicles

Coconut and Cashew Granola

Honey Apple Peanut Butter Tart

Lemon Burst Cake Mix Cookies

2 New Links

Back to School

Brownie Pops

Fresh Berry Dessert Bites

Tropical Chicken-Pasta Salad

Sausage Breakfast Casserole

Apple Cranberry Crisp

Ingredients