Smithalicious

Hummus

2012-01-20T18:18:00.000-08:00

Our family loves hummus. It is healthy, easy to whip up in a hurry, and the ingredients are ones I usually keep on hand.

If you have never heard of tahini paste before, it can be found in most grocery stores near the peanut butter. It is a little bit pricey but the bottle lasts a long time so it is still more economical than buying hummus pre-made. (And tastier, too!)

I found the base for this recipe on allrecipes.com and made changes according to the reader reviews and my families tastes. I like to add in roasted red peppers or sun dried tomatoes to change it up a little sometimes.

Marie

2 cans garbanzo beans (chickpeas) drained, but reserve juice

1/3 cup (maybe a little less) tahini paste

3 cloves garlic, chopped

1/3 cup lemon juice

1 1/2 tsp salt

1 1/2 Tbs olive oil

1 pinch paprika

1 tsp fresh minced parsley (I have used a little bit of dried parsley)

1/2 tsp cumin

red pepper flaks or Cayenne pepper to taste

Combine all ingredients in blender adding in reserved bean juice until desired consistency. Transfer to serving bowl. If desired, sprinkle additional parsley and paprika on top.

Serve with bell peppers, pita chips, etc for dipping. I like to slice up a baguette, brush with olive oil and garlic and toast in a 425 degree oven for 4-8 minutes.

Microwave Caramels

2011-12-28T16:02:00.000-08:00

I found this recipe on Pinterest early this month and couldn't resist making them right away. This is the easiest and quickest way to make caramels. I have made them three times, but I keep forgetting to take pictures, so please use your imagination. Also, I LOVE salted Caramels so I usually add a coarser salt, like Kosher Salt, on top after I pour it into the pan.
-Brenda

Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Coarse salt, if making Salted Caramels

Combine all ingredients in a big microwave safe bowl. Cook 6 minutes in the microwave on full power stirring every two minutes.

Pour into a lightly greased or buttered 8 inch or 9 inch square baking dish. If you are making Salted Caramel, sprinkle salt on top. Let cool. If you want, after they are cool you can cut them and wrap in wax paper. Store in an air tight container.

Enjoy!!

Lump of Coal

2011-12-16T14:24:00.001-08:00

I hope this isn't too late for everyone but this is a fun idea that I got from my Aunt Cristie, who found it on Pinterest. The printable is from I heart nap time http://www.iheartnaptime.net/2011/11/lump-of-coal/.

I was in need of a fast treat to send with my kids to their Christmas parties at school and my oven was broken. She happened to call at just the right time and gave me this idea. It is basically rice krispie treats but with black food coloring then shaped into lumps to resemble coal.

It was the perfect solution: fast, easy cheap and most of all, fun for everyone to do together!

I found it easiest to drop by large spoonfuls onto wax paper then after they cooled a bit shape into the coal shape, basically a rough ball.

Marie

Philly Cheesesteak Sloppy Joes

2011-12-14T10:11:00.000-08:00

This recipe intrigued me when I first saw it. We love Philly cheese steaks at our house so I couldn't really go wrong there and then...it's based on a recipe from Rachael Ray. Love her! It was a hit. I added mushrooms to ours and toasted the buns in the oven to make it faster for our family of 7.

Marie

1 lb ground beef

1 medium onion, chopped

1 green bell pepper, chopped

mushrooms, sliced

2 Tbs steak sauce

1 cup beef broth

salt and pepper, to taste

dinner rolls, toasted

1 Tbs butter

1 Tbs flour

1 cup milk

1 cup provolone cheese shredded (I want to try sharp cheddar next time)

In large skillet brown ground beef until done, add in peppers and onions and cook another 3-5 minutes until vegetables start to get tender. Stir in steak sauce and beef broth, then season with salt and pepper. (I added my mushrooms at this point) bring to a simmer and cook about 2 minutes or until thick.

Rolls:

Split open rolls and remove most of the insides, leaving a spot to hold meat/cheese mixture. Toast rolls and set aside.

Cheese Sauce:

Melt butter in a medium sized pot, stir in the flour and cook for about 1 minute. Slowly whisk in milk. Bring to a bubble and cook until thick, about 2 minutes. Remove from heat and stir in the cheese.

To serve, place a spoonful of meat in the bottom of each roll, top with the cheese sauce, then replace the top of the roll.

We were in a bit of a rush, so I added the cheese sauce to the meat mixture before putting it in the rolls. Still tasted good and made things easier and less messy.

Licorice Caramels

2011-12-07T20:08:00.000-08:00

By Vera - from Sue's kitchen!
The Wiscombe's used to make these at Christmas time each year. I do NOT likc black licorice, but I LOVE these caramels! The other day, Sue and I were talking about these and I offered to get the ingredients if she would make them and I help wrap them! I thought that was a GREAT deal!!!

Licorice Caramels:
1 can sweetened condensed milk
2 cups sugar
1 cup butter
1/4 tsp. salt
1 1/2 cup white corn syrup

Combine ingredients in heavy saucepan. Stir constantly over medium heat until it reaches 244 degrees (firm-ball stage). Remove from heat and add 1 tsp. licorice or anise flavor and 1 tsp. black paste food coloring. Cool in buttered pan. Cut and wrap in wax paper. Store in airtight container in the refrigerator.

White Bean and Chicken Chili

2011-11-23T11:31:00.000-08:00

I just made this for the first time last night, it disappeared so fast that I couldn't get a picture of it!

-Jeanette

White Bean and Chicken Chili

2 tbls Olive Oil
1 large Onion, chopped
3-4 garlic cloves, minced
1 lb ground chicken
1 tsp salt
2 tbls ground cumin
1 tbls fennel seeds
1 tbls oregano
2 tsp chili powder
3 tbls flour
2 cans cannellini beans, drained and rinsed
1 bunch Swiss Chard, chopped
1 1/2 cups frozen corn
4 cups of chicken stock
1/4 tsp crushed red pepper flakes

Saute onion and garlic in olive oil. Add chicken, salt, cumin, fennel seeds, oregano and chili powder, cook until chicken is cooked thoroughly. Stir in flour. Add beans, Swiss chard, corn, and chicken stock. Simmer 55-60 minutes or until the liquid has reduced by half. Add red pepper flakes, simmer for 10 minutes, salt and pepper to taste.

Cinnamon Roll Pumpkin Vanilla Sheet Cake

2011-11-21T21:10:00.000-08:00

Ooh, doesn't the name sound good? It is no secret that I love pumpkin anything. So when I saw this, I was in heaven! It turned out great and everyone LOVED it. It looks good, tastes good, and is SO easy to make. It is perfect for the holidays coming up.

Hope you enjoy :)

Veronica

P.S. I added a little Vanilla to the icing, and it turned out wonderful, but that is optional.

P.P.S. In other photos, on other sites, the icing is more visable, just not in this photo. Bummer.

1 box yellow cake mix

4 eggs1/2 cup of canola or vegetable oil1/2 cup of milk or buttermilk (I used milk)

3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can of pumpkin
1 stick (8 Tablespoons) unsalted butter
3/4 cup packed light brown sugar

1/2 teaspoon cinnamon

3/4 cups powdered sugar

1/4 - 1/2 cup heavy cream (start w/ 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray

2. Place cake mix, eggs, oil, milk, pudding, sour cream, and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into a prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melted. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-45 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy!

Buffalo Chicken Tacos

2011-11-17T16:01:00.000-08:00

These were seriously so so good! I can't even tell you how good. Make sure you find a really good tasting buffalo wing sauce first. My favorite is Wing Time found at our local Lins (Western Family) grocery store. I posted about it here and here.

Sadly, I printed this recipe off a few weeks ago and didn't write down where it came from.

Marie

1 lb boneless, skinless chicken breasts cut into 1 inch pieces

1/3 cup flour

3 Tbs cornstarch

1/8 tsp cayenne pepper

1 tsp garlic powder

1/3 cup buffalo wing sauce, I used more

1 Tbs olive oil

Corn or flour tortillas

Ranch dressing

Your favorite taco toppings

In a large bowl or Ziploc bag combine flour, cornstarch, cayenne, and garlic powder. Season the chicken with salt and pepper then dredge in the flour mixture.

Heat 1 Tbs of olive oil in large skillet over medium-high heat, add chicken and cook until done. Put in a bowl and add wing sauce.

Serve in tacos with ranch dressing and your favorite taco toppings.

Black Bean and Corn Salsa Chicken

2011-11-13T13:05:00.000-08:00

I about squealed with delight when I saw this recipe over on Six Sisters Stuff. With every word it got better and better. Black beans, chicken, salsa, and slow cooker! How could you go wrong?!
I used frozen corn and my chicken was frozen so I did not add the water. I was glad I did. I served this with tortillas but she also suggested rice or chips.
Marie

2 cans black beans, drained and rinsed
2 cans corn, drained
1 package taco seasoning
4-5 chicken breasts
1 cup salsa
3/4 cup water

Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is
dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on
high for 4 hours. Shred meat and serve however you want (see explanation above).
Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

She used this as a freezer meal, also. Here http://sixsistersstuff.blogspot.com/2011/09/slow-cooker-black-bean-and-corn-salsa.html is her complete recipe.

Pumpkin Chocolate Chip Cookies

2011-11-06T16:13:00.000-08:00

I got this recipe from the Wiscombe Family Cookbook. I made a batch last night and they turned out great! Hope you enjoy -Vera

1 Cup Sugar
2 Cups Flour
1/2 Cup Butter (softened)
2 tsp. Baking Powder
2 tsp. Vanilla
1/2 tsp. Baking Soda
2 eggs
1/2 tsp. Salt
1 Cup Pumpkin
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
Chocolate Chips
1 cup nuts (optional)

Place all ingredients except chocolate chips and nuts in mixer, mix well. Fold in chocolate chips and nuts. Spoon onto greased cookie sheet. Bake at 350 for 12 minutes.

Italian Soda

2011-10-24T14:03:00.000-07:00

I LOVE Italian Sodas, but I they are so expensive when bought at a Restaurant. Then one night I was at a Girls Night and you could make your own Italian Sodas. They are so easy to make and very delicious. We now make them once in a while as a speical treat. My kids love it when we make them. I hope you enjoy as well.

-Brenda

Here is what you need:

Flavored Syrups (the only brand I have ever seen is Torani, I usually find it near the coffee/hot chocolate section of the store.

Half & Half

Club Soda

Glass of your choice

Straw (optional, but fun)

Choose your glass of size, at some crushed ice. Now look at your glass and divide it in fourths. Take your flavored syrup and fill it about 1/4 full. Then fill it another 1/4 full with half and half (at this point about half the glass if full). Then fill the remaining half our glass with the Club soda. Stir with your straw and enjoy.

Apple Butter-Repost

2011-10-13T10:13:00.000-07:00

Vera posted this recipe last summer for the delicious apple butter that my mom makes but after making 30 jars of apple butter yesterday and a phone call to my mom I wanted to re post this with a few tips and tricks.

If you wanted to make apple butter and not bottle it you can whip up a batch and just store it in your refrigerator. If you needed to use up some already sweetened applesauce, just reduce the amount of sugar and sweeten to taste

Marie

2 quarts of unsweetened apple pulp (applesauce)

4 cups sugar (I used a tad less)

2 tsp cinnamon

1/4 tsp ground cloves

Combine all ingredients in a large heavy bottomed pan until it is thick enough to round up on a spoon and is sticky and a little glossy. My applesauce was thick already and didn't take long to get to that point.

To bottle: Pour hot apple butter into pint or smaller jars and process in a hot water bath or steam canner for 10 minutes.

*I read online that you can use your slow cooker for this, just prop open the lid or use a splatter proof shield. Turn on high for 30 min then turn to low until done. You might want to stir it occasionally so it doesn't scorch if your crock pot has hot spots like mine does.

Baked Oatmeal

2011-10-05T18:23:00.000-07:00

I have had this recipe that I found over at oneshetwoshe.com sitting in my favorites list ever since I first saw it. I love oatmeal and love that my kids love it. In fact, if you haven't tried Vera's (Sue's) Pumpkin Pie Oatmeal yet, you really ought to! I finally made this baked oatmeal on Sunday and it was a hit. I was a little nervous when it came out of the oven, it didn't look like I had pictured it. It only took one bite, however to realize that is recipe is a must-keep.
Marie

1/2 cup melted butter
2 eggs
3/4 cup packed brown sugar (or 1 cup white sugar, depending on your preference)
2 tsp. baking powder
1 cup milk
3 cups Old Fashioned oatmeal (not quick)
1 tsp. salt
Mix together butter, eggs and sugar in a medium bowl. Stir in the rest of the ingredients, baking powder, milk, old fashioned oatmeal, and salt.
Pour the mixture into a sprayed/greased 9x13 dish.
Bake at 350 degrees for 30 minutes.
Serve with milk or any other toppings you like.

Creamy Italian Chicken

2011-10-05T17:46:00.000-07:00

You will have to excuse me. I am a little scatter-brained sometimes. Or just busy. Or not confident on my picture-taking skills so I sub-consciously don't take pictures of the yummy dishes I make. Either way, you will just have to use your imagination on this one. Or make it yourself so you know what it looks like AND tastes like.

This dish is very similar to Brenda's Crock Pot Chicken Alfredo that makes a regular appearance at our house. Sometimes is nice to have another option like rice or potatoes, though. (I prefer rice.) I found this over at Real Mom Kitchen and if you know about my love affair with slow cookers (I have three and they all get used regularly) and add in the fact that it calls for ingredients I usually have on hand of course I had to try it. And then make it repeatedly, as much as I think I can get away with!

Marie

3-4 boneless, skinless chicken breasts (frozen or thawed)
1 pkg dry Italian dressing mix
2 cans cream of chicken soup (I ran out of chicken once and used 1 can of cream of mushroom in place of the cream of mushroom. It was fine.)
1 8 oz package cream cheese (I use light)

Place chicken breasts in crock pot and sprinkle with Italian dressing mix. Add the soups and cream cheese mixed together.
Cook on low all day. You can leave the chicken breasts whole or shred them. Add milk if needed to make the sauce your desired consistency. Serve with rice, pasta or potatoes.

Frozen Caramel-Toffee Ice Cream Sandwich Dessert

2011-09-20T21:54:00.000-07:00

Yes...long title.

You can just rename this recipe "dessert of amazement".
At least, I have renamed it that.

This recipe was very easy to put together and was a HUGE hit for our weekly Sunday dessert.
Be warned, it really does make a lot.
And, when they say "deep" 9x13 foil pan, they mean it. Mine went past the top of the pan.

You can find disposable pans at the grocery store in the baking isle for around $3.
I found mine at Dollar Tree for $1.

This is a sure hit if you ever need to take a dessert for a bigger group.
Or, like us...make it for 6 people and freeze the leftovers...and eat them every night for the next week.
It's worth it.

Enjoy!
Matti

Frozen Caramel-Toffee Ice Cream Sandwich Dessert
by: Recipe Girl

Ingredients:
1 deep-dish rectangular, throw-away foil pan (9x13)
24 store-bought frozen ice cream sandwiches
2 regular-sized tubs of Cool Whip
caramel sauce
chocolate sauce
bag of Heath bits
4 bars Heath or Skor candy bars, chopped
Directions:

1. Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan.

2. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with toffee bits. Place in the freezer for about an hour.

3. Layer 2nd level of 12 ice cream sandwiches on top of the toffee bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Skor/Heath bars over the top. Place in freezer for several hours until firm.

4. When ready to serve, remove from freezer and use sharp knife to cut into squares.

Buttermilk Biscuits

2011-09-20T21:48:00.000-07:00

Our children are cereal addicts.

It's true.
You could offer them cookies covered in candy for breakfast...and they would still prefer cereal and milk.
Odd.

So, the other morning when my spicy husband made buttermilk biscuits for breakfast, it was a risk. Big risk.

Guess what....the kids LOVED them.
In fact...our daughter asked me 3 times the following week if I "knew how to make daddy's biscuits" for breakfast.

This, my friends, means we have a winner.
We have made them 3 times in the past 2 weeks.
They are best warm and served with butter and homemade jam or some honey.

Enjoy!

Buttermilk Biscuits
By: Better Crocker
2 cups flour
1 Tbl Sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup shortening
3/4 cup buttermilk

1. Heat oven to 450 deg.
2. mix dry ingredients, cut in shortening with pastry blender or criss-crossing 2 knives until it looks like fine crumbs. Stir in buttermilk until dough leaves sides of bowl (dough will be soft and sticky).
3. Knead dough lightly 10 times on lightly floured surface, roll to 1/2 inch thick, cut with round cutter. Place on cookie sheet, touching if you like soft sides 1 inch apart if you like crusty sides (I like them soft).
4. Bake 10 to 12 min. or until golden brown. Remove from cookie sheet immediately.

Slow Cooker Chicken Cordon Bleu

2011-09-20T21:42:00.000-07:00

I found this recipe on Six Sister's Stuff.
It is EASY.
It is VERY QUICK to put together...I even put the chicken in while frozen.
It is also DELICIOUS.

I know that the picture isn't the most, well...appealing.
But it's a concoction of cheese and chicken and deliciousness. If only we had "smell-o-net" instead of internet.
Oh well.

One tip. Double the "sauce" (milk and soup)....it was worth it in every way.

Enjoy.
Matti

Slow Cooker Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup (I doubled this)
1 cup milk (I doubled this too)
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Energy Bites

2011-09-19T19:34:00.001-07:00

I found this on Pinterest and with all the bike riding I do, I thought this would be a great thing to freeze then put in a zip-lock bag to take with me! I would make them smaller (more bite-size). -Vera

makes approximately 2 dozen depending on size

1/2 C nut butter (almond butter, peanut butter, sunflower seed butter or any other nut or seed butter. Anything will work here)

1/3 C Honey

1 C old fashioned rolled oats (you can toast for a nuttier flavor at 350 degrees for about 10 minutes)

1 C shredded unsweetened coconut (you can substitute any dry ingredients for this, wheat bran or germ, oat bran, some ground flax seed(I wouldn’t recommending using an entire cup!), any kind of ground nuts or seeds. For a cookie dough type bite try adding a few tablespoon of your favorite whole grain flour)

1-2 tsp vanilla

pinch of sea salt if using a natural nut butter with no added salt

1-2 tsp your favorite spices or spice combinations(optional)

1/2 C other add-ins (any kind of whole or roughly chopped nuts or seeds, dried fruit, good quality chocolate chips, etc)

In a large bowl add the nut butter, vanilla and salt if needed. Use less vanilla if yours is very strong or more if you really enjoy the vanilla flavor and don’t buy an alcohol based kind. If all your ingredients are room temperature you should be able to stir to combine. If this is difficult you can warm in the microwave for a few seconds or even place the bowl in an inch or two hot water for a few minutes to soften everything. Once this is combined add the remaining ingredients.

Examples of add-ins: Equal parts sesame seeds, poppy seeds and mini chocolate chips. Mix well. Once it’s all combined place in the fridge for about 30 minutes. Then remove from the fridge, scoop out some dough and roll into a ball. It is much easier and works better to squeeze the handful together to compact it and then roll it into a ball.

If yours are too sticky you can consider adding more dry ingredients into them or rolling them in something like ground nuts, coconut, etc so they aren’t as sticky. Place the balls in an airtight container either in the fridge or freezer for quick and easy snacks.

Easy Black Forest Cake

2011-09-18T17:51:00.000-07:00

I found the inspiration for this cake on Allrecipes.com and changed it up a little to make it a little more dense, moist and chocolaty. If I liked cherries and chocolate I am sure I would have loved it-it looked very good! However, my family loved it and gave it rave reviews.
Marie

1 box of chocolate cake mix
3 eggs
1 small box chocolate pudding
1 Tlbs almond extract
1 cup semi sweet chocolate chips, divided
1 (21 oz) can cherry pie filling
Glaze
1/2 cup semisweet chocolate chips
2 Tlbs milk
1 Tlbs butter
1/2 cup powdered sugar

Mix all cake ingredients together just until moistened. Pour into bundt pan sprayed with cooking spray. Bake in 350 degree oven for 40-45 minutes or until done.
Cool for 10 minutes in pan and then turn cake out of pan.
To make glaze, mix chocolate chips, milk and butter in microwave until smooth. Whisk in powdered sugar until desired consistency. Pour over cake.

Pumpkin Pie Oatmeal

2011-09-18T16:40:00.000-07:00

Sue posted this on her blog and made some for breakfast and it is AMAZING!!! - Vera

(Makes 4 servings)

(Note: the egg whites were my addition in order to get more protein. They are optional.)

Ingredients

1 cup dry oats, cooked

1/2 cup pumpkin purée

1 tsp. pumpkin pie spice (no sugar added)

4 egg whites (optional)

1/4 cup pecans per serving

Maple syrup to taste

Directions

Step 1 – Cook the oats according to package directions.

Step 2 – In the last 5 minutes of cooking (just take a guess, the oats should basically be pretty much done cooking), quickly stir in the eggs, being sure to stir vigorously so they get well-distributed. Then, stir in the pumpkin purée and pumpkin spice.

Step 3 – Put some oats in a bowl and top with pecans and maple syrup.

Eat and Enjoy!

Nutritional Content

1 serving = 1/4 of the recipe

(Figured with 1 tbsp. maple syrup per serving and 5 pecan halves per serving. Also includes the egg whites.)

Calories: 204

Total Fat: 7 gm

Saturated Fats: 1 gm

Trans Fats: 0 gm

Cholesterol: 0 mg

Sodium: 59 mg

Carbohydrates: 31 gm

Dietary fiber: 4 gm

Sugars: 14 gm

Protein: 7 gm

Estimated Glycemic Load: 17

Seven Kitchen Tips to Know

2011-09-17T20:07:00.000-07:00

I found this on the Yahoo Homepage this evening and though I would share. I hope you find it helpful! - Vera

Sometimes the simplest solutions are the best. Ironically, many of the following tricks for fixing common kitchen dilemmas aren’t widely known. But tuck them in your proverbial apron and you’ll have a far easier time resolving the following problems next time you face them:

1. How to Open Stubborn Pistachios
Pistachios are way too expensive to waste. Yet many of the delicious roasted nuts arrived in shells with little to no opening. Rather than attempting to bite them open or ruin your nails in a struggle you can’t win, next time try this foolproof method for opening stubborn shells: Take one half of a shell, stick it into even the littlest opening of an unopened pistachio, and turn the shell half like a key. The pistachio will pop right open!

2. How to Easily Remove Egg Shells Dropped into Eggs

It happens to all of us: You crack open an egg and a tiny piece of its shell falls into the bowl along with the raw egg. If you’ve tried to get it out with your finger or a spoon, you know the slippery dilemma you face. Next time, wet your finger with water before attempting to fish it out. You’ll be shocked at how easily it can be grabbed and eliminated.

3. How to Make Burnt Pots Look New Again
Considering how much a nice set of pots and pans costs, you’d expect them to be easy to clean. But even the best stainless steel cooking gear gets black with use and cooked-on remnants. If you’ve attempted to scrub them clean you have probably succumbed to the notion that they will never glisten again. But, if you spray pots with oven cleaner and leave them for a couple of hours the grime will wipe right off! Likewise stainless kettles.

4. How to Refresh Crystallized Honey

You know that jar or bottle of honey that’s hardened and crystallized on your shelf? It can easily be brought back to its easy-to-pour glory if you let it sit for 15 minutes in boiling water that has cooled for five minutes.

5. How to Soften Hardened Brown Sugar
Brown sugar hardens as its moisture evaporates over time in the cupboard. But you can easily re-moisturize it by placing the open sugar bag in a microwave with a cup of water next to it and zapping it on high for three minutes. Or you can place the sugar in a bowl, cover the sugar with a double layer of wet paper towels, and then cover the bowl with foil or plastic wrap and let it stand overnight.

6. How to Remove Stains from Wooden Cutting Boards
Can rings and wine and strawberries stains don’t help the style of your cutting board. To get out stains, try sprinkling the board with salt rubbing it with lemon. For more stubborn stains, try an abrasive antibacterial kitchen cleaner and scouring pad. For the toughest, reach for sandpaper! And of course wash thoroughly afterward!

7. How to Salvage Overripe Fruit

Fruit is expensive, yet it goes bad so quickly and easily. But you don’t need to toss your bruised or overripe bananas, peaches, or strawberries. The minute you see your fruit going bad, wash it, slice it, peel it (in the case of bananas) and freeze it in sealable bags. Then you have instant smoothie or pie makings anytime!

Cowboy Quesadillas

2011-09-09T13:44:00.000-07:00

I found this recipe over at Our Best Bites a few months ago. It has since been a staple at our house. Especially when I haven't been to the store for a while and we are out of everything. I almost always have these ingredients on hand and it is a great way to use up leftover chicken and rice if i have any.

I changed the recipe a little using a full can of black beans instead of a partial one.

Recently I have been adding in bell peppers and fresh tomatoes just because I have them in my garden. In the winter months, I just use a pint size jar of tomatoes, drained.

Marie

1 can black beans

1/2 cup rice, cooked

1 cup cooked chicken

1/2-1 cup frozen corn, thawed (I throw it in the microwave) or 1 can corn

diced tomato or small can of diced tomatoes, drained

3 Tlbs green onion, chopped

1 1/2 cup grated cheese, any kind

1/2 cup BBQ sauce or until it looks good

tortillas

Dipping Sauce:

equal parts BBQ sauce and ranch

Combine all ingredients except for tortillas and stir until combined.

Spread mixture on half of a tortilla and fold in half.

Heat a skillet to medium heat. Spray with cooking spray or drizzle with olive or canola oil

Cook for 2-3 minutes until slightly crisp. Flip and repeat on opposite side.

Serve with dipping sauce.

Texas Chocolate Cake

2011-09-04T18:48:00.000-07:00

Sue made this a couple weeks ago an d it is AMAZING! Hope you love it as much as I did - Vera.

In large bowl mix:
2 Cups sugar
2 Cups flour

In sauce pan combine:
1 Cube butter
4 Tablespoons cocoa
1/2 cup buttermilk
1 cup water
1/2 cup oil
Bring to a boil then add to sugar and flour.

Add:
2 eggs
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
Pour into greased and floured baking (cookie) sheet.
Bake at 350 degrees for 10-15 minutes.

Frosting (use while hot):
1 cube butter
4 Tablespoons cocoa
6-12 Tablespoons cream
1 tsp. vanilla
Bring to a boil, then add 1 cup nuts and powdered sugar (enough to thicken).

Pour over cake and enjoy!!!

Chocolate Peanut Butter Marble cookies

2011-09-02T16:14:00.000-07:00

While the Smith girls were in California for girls weekend in March, some of us went to this cookie place to get cookies. I fell in love with this cookie that was a peanut butter cookie and a chocolate cookie marbled together. I have tried to recreate it. I really like how they turned out.

Here is the picture I made of the dough. Unfortunately, I forgot to take pictures of the finished cookies, so you will have to use your imagination.

Here is what you need:

1 batch of your favorite Peanut Butter cookie recipe. I used the one Matti posted here.

1 batch of your favorite Chocolate Cookie recipe. I used this one that I posted here.

Powdered Sugar, optional

Put the two cookie cookie doughs in a bowl and barely mix together until they are just barely combined. It should looked kind of marbled (see above picture).

Roll dough into balls, roll into powdered Sugar if desired. Place on a cookie sheet and bake in a 350 degree oven for 12 - 15 minutes or just until done.

Chocolate Crinkles

2011-09-02T16:04:00.000-07:00

I found this recipe while recipe searching for another cookie that I am trying to experiment with (it will be posted later on today). It is a nice simple recipe for a chocolate cookie.

1 1/4 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup light brown sugar

2 large eggs

1/4 cup powdered sugar

Heat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.

With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.

Form the dough into balls, roll into powdered sugar and place on baking sheet. Bake for 13-15 minutes or until cookies are firm and the tops crack.

Baked Macaroni and Cheese

2011-09-02T10:33:00.000-07:00

Here is my favorite recipe for homemade Mac and Cheese.

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded (I used Medium cheddar)

1 teaspoon salt

Black Pepper

Topping:

3 tablespoons butter, melted

1 cup bread crumbs

Preheat oven to 350 degrees.

Cook the pasta just until done.

While the pasta is cooking, in another pan melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps. Stir in the milk, onion and paprika. Simmer for ten minutes. Temper in the egg. Stir in 3/4 of the cheese. Season with Salt and pepper. Fold in the cooked noodles and pour into a 2 quart casserole dish. Top with remaining cheese.

Mix together melted butter and bread crumbs. Spinkle on top of the macaroni. Bake for 30 minutes.

Flaming Pasta Salad

2011-08-19T13:35:00.000-07:00

I had this at a friends house and fell in love with it. It is perfect for all those fresh veggies in the summer.

1 bag (approximately 12 oz) Tricolor Spiral Pasta

1 pound steak, thinly sliced

8-12 Fresh Mushrooms, sliced

Green & Red pepper, diced

1 small onion, diced

2-3 fresh tomatoes, diced up

1 can olives, sliced

Ranch Dressing

Parmesan Cheese

Italian Dressing

Cook Pasta drain and mix with Italian dressing (this can be done up to the night before if you want).

In a large Skillet on medium heat cook steak, mushrooms, peppers and onion until steak is done. Add cooked pasta, olives, tomatoes, ranch dressing and Parmesan cheese. Mix together until heated then serve it hot. Hence the name "Flaming Pasta Salad".

Tip: When I am using steak that I want thinly sliced I freeze the steak. Take it out and slice it up frozen. It is much easier to get the meat sliced really thin.

Corndog Muffins

2011-08-10T06:57:00.000-07:00

During the summer I am always on the lookout for easy and different lunch ideas. I came across this idea on Pinterest. I used my favorite recipe for cornbread found here, but you could use your favorite or a box mix.
My cornbread recipe made 12 muffins.
Marie

Cornbread recipe or box, made to instructions
Hot dogs

Line muffin tins with paper liners and spray with cooking spray. Cut up hot dogs into thirds or smaller, place in muffin tins. Fill the rest of the way with cornbread mixture. Bake at 400 degrees for 12-15 minutes or until done.
Could also use mini muffin tins and cut hot dogs up smaller.

Chocolate Cake with Blackberry Buttercream Frosting

2011-08-07T20:40:00.000-07:00

So, I found this cake.
I drooled over the beauty of it.
Then I read the ingredients and drooled some more.
Seriously.

Then I made the frosting.
Oh. My.
It is like a blackberry milkshake...in frosting.
I literally ate it by the spoonful.

DO NOT be scared of this cake.
It is SO easy to make.
***Note: I doubled the frosting and barely had enough...and used some of it for the middle layer.
Definitely double the frosting recipe and use TWO round cakes.

Recipe is below.
Followed by a link to the frosting tutorial.

Enjoy.
Matti

Hershey’s Perfectly Chocolate Cake

2 c sugar
1 ¾ c all-purpose flour
¾ c cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 c milk
½ c vegetable oil
2 tsp vanilla extract
1 c boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Blackberry Buttercream Frosting adapted from Sammyw

1 c unsalted butter, room temperature
½ c seedless blackberry jam
4-6 cups powdered sugar

Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes.

Gradually add powdered sugar until you reach the desired consistency.

To assemble a layered cake, cut in two however you like. Spread a layer of blackberry jam (I USED FROSTING) along bottom layer. Place the second layer on top. Decorate with blackberry buttercream frosting.

Tutorial for icing HERE

Lovely Salted Caramel Sauce

2011-08-07T20:36:00.000-07:00

Made this one the other day in order to try and satisfy my craving for Traders Joe's salted caramel sauce (mmmmmm.....).
It's super easy....and little scary when you read the directions.
But it totally works and let's be honest...I've been eating it by the spoonful from the jar.
Enjoy!

Matti

For the recipe...go to the link here at Always with Butter.

Chicken BLT taco Salad

2011-07-31T17:29:00.000-07:00

This amazing salad recipe comes from Betty Crocker. The unique flavors combined perfectly for a salad that is different from the average salad. A must-try!

Marie

Dressing:

1/2 cup thick salsa

1/2 cup french dressing (I ended up using thousand island, it was still delicious.)

Salad:

8 slices bacon, cut into pieces

2 boneless, skinless chicken breasts, cubed or sliced

6 cups torn iceberg or romaine lettuce

1 medium yellow or green bell pepper, chopped

2 large tomatoes, coarsely chopped

1 or 2 avocados, cut into wedges

1 1/2 cups shredded Colby, Cheddar or Monterrey jack cheese

1/4 cup sour cream

tortilla chips

In medium bowl, combine dressing ingredients. Set aside.

Cook bacon over medium heat until done. Remove from pan, drain drippings. In same skillet, cook chicken until no longer pink. Cool slightly and refrigerate 30 minutes or until chilled.

In 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.

Just before serving, top with cheese, avocado, sour cream, and tortilla chips.

Meatball Sandwich

2011-07-14T21:12:00.000-07:00

I found this recipe somewhere a long time ago and used to make it often. I rediscovered it recently and have fallen in love with it again. It is so yummy, and although it sounds like a lot of work it comes together fairly quickly. I am sure you could use frozen meatballs to make it faster.

Enjoy!

Marie

1 lb ground beef

1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette or loaf of french bread
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce

Provolone or mozzarella cheese

Preheat oven to 375 degrees.

In a medium bowl, combine ground beef, garlic, parsley, Parmesan cheese, and egg. Form into meatballs and bake in preheated oven 15-20 minutes or until done.

Meanwhile, cut open baguette or french bread lengthwise. Remove some of the bread from inside to make a well for the meatballs. Brush with olive oil and sprinkle with garlic powder and salt. Toast in oven for 5 minutes or until lightly toasted.

Drain meatballs and combine with spaghetti sauce. Spoon into toasted baguette and sprinkle with grated cheese. Return to oven to melt cheese.

Cool slightly and slice into individual servings.

Low Fat Creamy Tomato Soup

2011-07-08T15:55:00.000-07:00

So, Smithalicious has been slow and the posts lately.

This is because it is summer...and we are all on summer vacation mode.
Super fun.
Super busy.

Today, I had some extra time and decided the plow through all the recipes I've been waiting to post.
I can thank Pinterest for most of my (Matti's) finds...but some other sites and cookbooks as well.

Hope you are all having a good summer!
...........................................................................................................................................................................
I love tomato soup. Especially creamy tomato soup.
Paradise Cafe kind of tomato soup.
So, when I found this recipe in Our Best Bites Cookbook, I was curious.

I substituted sun dried tomato pesto instead of the actual sun dried tomatoes. I used the whole jar and it was DELICIOUS.
I've made this recipe with low fat and non fat cream cheese and I couldn't tell the difference in taste...so it gets extra points for being tasty and healthy.

Enjoy!

Matti

CREAMY TOMATO SOUP

Recipe by Our Best Bites,

1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced su n-dried tomatoes, packed in oil (I used sun dried tomoto pesto.. 1 jar...delicious!)
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese

Optional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil.

3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

Zebra Cake

2011-07-08T15:54:00.001-07:00

Bella and I made this cake together during a rainy Utah day...in June. So much for summer, right?
It was originally supposed to have white and brown stripes, but Bella insisted on pink.
I was easy to persuade.
The original looks like this:
Next time I'll stick with white cake...it's easier to see the stripes.

It's easy to make and very good....even with just a dusting of powdered sugar.
I think a thin glaze would also be tasty.
Enjoy.

Matti

Zebra Cake
from The Whimsical Cupcake...go here for the recipe and tutorial (because it's a little difficult to explain...but easy to see...and do!)

Apricot Coconut Chicken

2011-07-08T15:52:00.000-07:00

This recipe was intruiging from the beginning. I found it at Pennies on the Platter.
It's really good...and baked (yay!).
The sauce it strong on the mustard...which my husband and I liked, but the kids didn't. So next time I'd half the mustard.
Yummy. Quick. Easy.
My kind of dinner.

Enjoy!

Matti
Apricot Coconut Chicken

1 egg

1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard (Next time I would use 1 tablespoon)

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

Ultimate Chocolate Chip Cookie Dough Oreo Fudge Brownie

2011-07-08T15:49:00.000-07:00

So, I can't take credit for the above picture. We ate the dessert in a mad frenzy when it was finished and I forgot to take pics of the after.
The below are pics of the assembly process.

When I first saw this recipe, I wasn't sure what to think.
It would be super good....or super gross.

Well, it was super good.
Ridiculous good.
Must be eaten with ice cream good.

Oh...and it weighs SEVEN POUNDS.
Seriously.

I may have eaten it for breakfast...and lunch....and dinner.

Go make it.
You won't regret it...very much.

Enjoy!
Matti

Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar

from Kevin and Amanda

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!

Poor Mans Pasta

2011-07-08T15:47:00.000-07:00

This is one of those pasta's that seems a little different (beans in pasta?). But it is WONDERFUL!
I make it with whole grain noodles and low fat cream cheese.
It's healthy and creamy and fresh.

Healthy. Quick and really good.
My picky eaters at it all...and then some.

Enjoy!
Matti

Recipe is found at Eat 8020

Poor Man's Pasta with 15-Minute Light Tomato Cream Sauce
Serves 5-6

SAUCE
8 oz canned tomato sauce
14 oz can diced tomatoes in juice
2 cloves garlic, pressed and finely minced
1/4 cup chopped white onion
1 tsp dried oregano
2 tsp sugar
2 Tbsp red wine
1 tsp olive oil
3 Tbsp fresh sweet basil, chopped (I used dried...was fine)
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup light sour cream

In a large saucepan, heat olive oil over medium heat. Add garlic and onion and saute until fragrant, ~3 minutes. Add tomato sauce, diced tomatoes, red wine, sugar, basil, salt and pepper and simmer for 7-8 minutes. Whisk in sour cream and heat through for 2-3 minutes.

PASTA
8 oz uncooked whole grain pasta of your choice, prepared al dente, drained and rinsed
1 medium zucchini, sliced
1 clove garlic, pressed and finely minced
1 tsp olive oil
2 cups fresh baby spinach leaves
14 oz canned white beans, drained and rinsed

In a large nonstick skillet, heat olive oil over medium-high heat. Add garlic and zucchini pieces and saute until softened, 5-6 minutes. Add baby spinach leaves and saute until wilted. Reduce heat to medium low and add beans, stirring gently until heated through, 2-3 minutes. Remove from heat.

To serve: Add cooked pasta to tomato cream sauce and turn gently with a pair of tongs. Place ~1 cup of pasta on each plate and top with zucchini mixture. Garnish with shredded Parmesan cheese if desired.

Nutrition info per 1 serving: 390 calories, 5 g fat, 19 g protein, 60 g carbohydrates, 10 g fiber
Poor Man's Pasta

Creamy Quinoa Primavera

2011-07-08T15:45:00.000-07:00

Ever had Quinoa?
If not, you should.
It is DIVINE.

Let's be honest, I'm a a quinoa kick.
We are talking 4-5 times a week kind of thing.

You can buy it almost anywhere.
It's high in protein and gluten free.
They sell a huge bag at Costco for under $10...and it will last you forever.
Really.

This is easy and really good.
Again, my picky kids ate it all, and then some.
I used frozen veggies (waterchesnut, broccoli, peppers and mushroom mix) and it was totally fine and really quick.

I'm telling you, try this.
We had it as a main dish, although I think it was meant as a side.
Oh well!

Enjoy!

Matti

Creamy Quinoa Primavera
from Let's Dish
Ingredients
1 1/2 cups uncooked quinoa
3 cups chicken or vegetable broth
4 ounces cream cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon butter
2 cloves garlic, finely chopped
5 cups thinly sliced or bite sized pieces assorted uncooked vegetables (I used frozen...good!)
3 tablespoons grated Romano or Parmesan cheese

Directions
Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in a 2-quart saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed. While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.

White Chip Chocolate Cookies

2011-06-07T19:44:00.000-07:00

I can't believe I have never posted this cookie recipe before. They are so fudgy and yummy. Try them...you won't be disappointed!

Marie

2 1/4 cups flour

1 tsp baking soda

2/3 cup baking cocoa

1/4 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

2/3 cup brown sugar

1 tsp vanilla

2 eggs

2 cups chips (white, chocolate, peanut butter, butterscotch)

Preheat oven to 350 degrees. Combine flour, baking cocoa, baking soda and salt in a small bowl.

Beat butter, sugars, and vanilla in large bowl until creamy. Beat in eggs. Gradually add flour mixture. Stir in chips. Bake 8-10 minutes on an ungreased cookie sheet. Do not over bake! Cool on wire rack.

Orange Julius

2011-06-06T11:09:00.000-07:00

I grew up making these often and just figured everyone knew how to make them. In the last two weeks, though, I have made them for company twice and they have raved about them and wanted to know how to make it. All ingredients are approximate and can be altered according to taste. The powdered milk can be substituted for regular milk, just omit the water. I just think the powdered milk tastes better in this. Grape juice can also be used instead of orange juice if you don't have a huge dislike for grape juice like I do. I also like to add a banana and frozen strawberries or peaches or whatever I might have in my freezer just for fun sometimes.

Marie

1/2 of a 12 oz can frozen orange juice concentrate

1/4 -1/3 cup powdered milk

1-2 cups water

1/3 cup sugar (I usually try to get away with less)

1 tsp vanilla

Ice cubes

Combine all ingredients in a blender, adding ice cubes last. Blend well.

Strawberry Shortcake Triffle

2011-05-01T16:34:00.000-07:00

Last week we had some strawberries that were calling to be made into a dessert (Or was that just my imagination?). Something sweet and yummy and classic...but a little different.
I stumbled on the basis for this recipe from Paula Deen and figured if it is from Paula Deen, it has got to be worth making!
I made it with regular white cake instead of angle food cake just because I had a mix on hand and it was faster and easier than angel food cake. I also used lite cool whip. I was glad I did-it was almost too sweet.
Marie

1 large angel food cake (or white cake)

Custard:
1 (8 oz) package cream cheese
1 (14 oz) sweetened condensed milk
1 (12 oz) frozen whipped topping, thawed

Glaze:
1 cup sugar
3 Tlbs cornstarch
3 Tlbs strawberry gelatin
1 cup water
2 cups fresh strawberries, cut into 1/2 or 1/4

Whole fresh strawberries and mint leaves for garnish if desired

Slice cake, using a serrated knife, horizontally into 3 equal layers (I cut a 9x13 inch cake into about 1-2 inch pieces.)

Glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

Custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl, set aside.

For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard making 3 layers. Top cake with fresh strawberries and fresh mint leaves.

White Chocolate Orange Cookies

2011-04-19T19:59:00.000-07:00

This is my new favorite cookie recipe. It is perfect for spring, it tastes like spring should taste like! I found it somewhere on the world of blog recipes. I have made it twice, once with white chips and once with milk chocolate chips. I don't like chocolate with orange, but those that do loved the milk chocolate.
So go ahead, use the orange peel, eat the orange and then a few cookies!
Marie

1 cup butter (not margarine)
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
2 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
2 Tbs gated orange peel
2 cups White chocolate chips or milk chocolate chips

Mix butter and sugars until creamy. Beat in egg. Add the dry ingredients and mix until it forms a good dough consistency. Add the orange peel and white or chocolate chips.
Bake for 10 minutes at 350 degrees.

Dutch Oven Bread

2011-04-10T14:47:00.000-07:00

By Vera

I went to a cooking circle with some the ladies from my church. One of them made this bread and it was delicious! The instructions look complicated and long, but it is actually REALLY EASY to make! I mixed it up last night, let sit over-night, kneaded it down and transferred it into a new bowl this morning (took all of 5 minutes), let it sit while at church, came home and baked it and we ate it for lunch! I hope you all enjoy it as much we did!!!

6 CUPS BREAD FLOUR

1/2 TEASPOON YEAST (yes, teaspoon)

1 TABLESPOON SALT

2 1/2 CUPS WATER

2 TABLESPOON VINEGAR

Do NOT use a mixer. Just mix above ingredients together in a bowl with a large spoon until the dry flour is all folded in and then cover the bowl with plastic wrap and let it sit out on the counter for at least 12 hours. After it has sat for at least 12 hours, allow for another 3-4 hours before you would like to eat the bread so you can do the following:

1) Knead the bread lightly by punching the dough down into the bowl and fold it over a couple of times and then shape into a ball.

2) Line another bowl with parchment paper (can be found at most stores in the baking section), then transfer the dough ball onto the parchment paper and cover the bowl with plastic wrap to keep the dough from drying out. Let the dough rise for about 2 hours.

3) Preheat a 5 Quart or 12-inch Dutch oven pot in a 500-degree oven.

4) Remove the plastic wrap from the bowl of dough; slightly score the top with a sharp knife.

5) Remove the Dutch oven from the oven. Transfer the parchment paper and dough into the preheated Dutch oven; place the lid back on the Dutch oven.

6) Reduce the heat to 425 degrees and bake for 30 minutes, covered. This will force the steam from the dough to remain in the Dutch oven and create a thick, chewy sourdough crust.

7) Remove the lid and bake for about 15 minutes at 425 degrees. This will harden the crust and create a golden brown color.

8) Immediately remove from pot and cool on wire rack for one hour before cutting.

It sounds like a lot of work, but it is really easy to do. You just have to plan ahead and be willing to take 5 minutes a couple of times to prepare it.

Another Option:

Make this recipe with 1 cup of cracked wheat. If you choose to do this, don’t put in the vinegar, and add about 1/2 cup more, water – because of the added cracked wheat. Using vinegar with the white flour makes good sour dough bread, but the vinegar seems to be incompatible with the cracked wheat option.

The Dutch Oven:

The Bread:

Jelly Roll Pan Sugar Cookie

2011-04-02T14:16:00.000-07:00

I love sugar cookies.
But let's be honest...I don't always want to subject my kitchen (and myself) to complete mania with kids and frosting and sprinkles and candies and....

you get the idea.

So, when I saw this recipe for jelly roll pan sugar cookies, I almost passed out with excitement.
And guess what...they are GOOD! I mean, really good.
Soft and not dry at all.

You can decorate as little or as much as you want (I stenciled out a sugar crystal duck for ours...my daughter picked purple for the icing color).

They are fast and yummy and a good cure to a sugar cookie craving.
I don't remember where I found the recipe..but thank you whoever you are!
Enjoy!

Matti

Pan Sugar Cookies
For the cookies:

Ingredients

5 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 sticks butter (1 cup), room temperature

1 brick (8 oz.) cream cheese, room temperature

2 cups sugar

4 eggs

2 teaspoons vanilla extract

2 teaspoons almond extract

Instructions

Preheat the oven to 350 degrees F. Spray a 9 x 13 baking pan with Pam.

In a medium bowl, sift together the flour, baking soda and salt. Set aside.

In a large bowl fit for a stand mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy, about two minutes. Add the sugar and cream for another minute. Add the eggs, one at a time, beating until just incorporated after each addition. Add the vanilla and almond extracts and beat until just incorporated. Add the sifted dry ingredients in three installments, mixing until just incorporated after each addition. Pour the mixture into the prepared baking pan and cook for 25-35 minutes, or until a toothpick in the center comes out clean. Let cool completely on a cooling rack. Meanwhile, make the icing:

For the icing:

Ingredients

1 stick butter, room temperature

1 brick (8 oz.) cream cheese, room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3-1/2 cups confectioners’ sugar

pinch salt

food coloring, if using

Instructions

In a large bowl fit for a stand mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy, about two minutes. Add the vanilla and almond extracts and beat until incorporated. Add the confectioners’ sugar and salt and beat on low until the sugar stops flying around. Then, turn the mixer to high and beat until light and fluffy. Add food color at this time if you’re using it.

Spread on top of the completely cooled cookies. Refrigerate for about 30 minutes, then cut into very small bars

Roasted Broccoli with Garlic Chicken and Goat Cheese

2011-04-02T14:05:00.000-07:00

Gee...did you need a longer title?
Oh well.

I. Love. Goat Cheese.
Let's me honest, I love cheese in general.
But goat cheese is just one of those things I really really crave.

So, I found this recipe and decided to give it a whirl.
I was nervous about the whole "roasting" part of the recipe, but it was actually very easy and really delicious.
I used regular goat cheese (NOT crumbled), because I like the creaminess of it.
Yes... we ate it as a meal...not a side dish. It was THAT yummy.

Trust me, if you like cheese, you'll like goat cheese, and this one is worth it!

Matti

Chicken and Broccoli Salad with Goat Cheese
From Tasty Kitchen

For the roasted broccoli and pepper:
1 large head of broccoli (about 1 3/4 lbs), cut into 1-2 inch florets
1/2 red bell pepper, cut into thin strips (*I used a green bell pepper... because the red one was $4 for a single pepper!!!)
1/4 c olive oil
1/2 tsp sugar
3/4 tsp salt
pepper to taste

For the rest of the salad:
4 T olive oil
6 garlic cloves, sliced thinly
a couple pinches of crushed red pepper flakes
pinch of dried oregano
juice from 1/2 a lemon (about 2 T), plus additional lemon wedges for garnish
2 cups cooked, shredded chicken
3-4 ounces of goat cheese, crumbled (*I used 4 oz creamy goat cheese)

To prepare the broccoli:
Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack. Place broccoli florets and peppers slices in a large bowl and toss with olive oil, sugar, salt and pepper.

Working quickly, remove baking sheet from the oven and spread broccoli and peppers into an even layer, placing the florets cut-side down when possible. Return to bottom rack of the oven and roast 10-12 minutes, until the vegetables are cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black.

To prepare the rest of the salad:
Heat 2 T olive oil, sliced garlic, and pepper flakes in a small skillet over med-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes. Add chicken to the skillet and cook until heated through, about 3-5 minutes. Remove chicken-garlic mixture from heat; stir in oregano and lemon juice.

Toss roasted vegetables with the chicken-garlic mixture and an additional 2 T of olive oil in a large salad bowl. Gently fold in the goat cheese crumbles and serve immediately with lemon wedges.

Slow Cooker Chicken Nachos

2011-04-01T17:18:00.000-07:00

My family is always asking for super nachos for dinner but I have a hard time feeding my family chips and processed cheese for dinner so we have them only on rare occasions. When I saw this recipe from Betty Crocker, I was so excited to find nachos that seemed a little healthier so I quickly added it to our menu. As I was making it, though, I realized that it was still just chips and processed cheese with a little extras in it. When I tasted it, though, I was totally OK with feeding my kids this. It was so incredibly yummy that I saved the leftovers for myself for lunch the next day!
Marie

1 loaf (16 oz) prepared cheese product, cut into chunks.*
3/4 cup thick salsa
1 can black beans, rinsed and drained
1 lb cooked chicken breast
8 oz sour cream
1 medium bell pepper (I didn't use this, didn't have one...)
3 green onions, sliced (3 Tbs)
tortilla chips

Spray small 3-4 quart slow cooker with cooking spray. In slow cooker, place cheese, salsa, beans, and chicken.
Cover, cook on low heat for 2 hours, stirring once halfway through cooking.
Stir in sour cream, bell pepper and onions. Turn to high and cook about 45 minutes loner or until mixture is hot.
Serve with tortilla chips, salsa, sour cream, olives, onions, etc.
Topping can be kept warm on low heat for up to 2 hours. Stir occasionally.
*The original recipe called for prepared cheese product with jalapeno pepper.

Lemon Chicken Pasta

2011-03-28T15:49:00.000-07:00

We have had this recipe for quite a few years now. We had it for dinner last night and I was surprised when I realized that I hadn't posted it yet.
-Brenda

3-4 boneless, skinless chicken breasts
1 cube butter
2 tablespoons lemon juice
1 tsp basil (or to taste)
1 1/2 teaspoon salt
2 large garlic cloves
pepper
1 bag shell pasta

Boil water and cook pasta. While the pasta is cooking, cut the chicken into cubes and cook thoroughly. After the chicken is cooked, add the butter, lemon juice, basil, salt, pepper and garlic.

Once the pasta is done, drain and then mix together with the chicken and sauce.

I like to add a little Parmesan cheese on top when I serve it.

Buffalo Chicken and Potatoes

2011-03-25T19:07:00.000-07:00

I have had a thing for anything and everything that has or is related to wing sauce lately, so when I saw this recipe from Betty Crocker I had to try it! Even my picky eater liked it and it comes together quickly, with minimal dishes.
Click here or here to see my very favorite wing sauce. It is sold at my local Western Family grocery store.
Marie

1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed)southern-style hash brown potatoes
1 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1 can condensed cream of celery soup
1/2 cup corn flake crumbs
2 Tbs butter or margarine, melted
1/4 cup chopped green onions

Heat oven to 350 degrees. Spray 13X9 inch baking dish with cooking spray
In a medium bowl, stir together chicken strips and wing sauce, set aside.
In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in a single layer over potato mixture.
In a small bowl, stir together crumbs and butter. Sprinkle in baking dish.
Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes or until potatoes are tender and chicken is no longer pink in the middle. Sprinkle with green onions.

Pie on a Stick...or Hand Pies

2011-02-26T09:10:00.000-08:00

For Valentines Day this year, we made this little beautys and gave them to our family members.

The inside of the cards read "Be my Sweetie Pie".

I found the recipe and idea on Our Best Bites (love that site).

I used my own pie down recipe..because I trust it.

I cant say if the original is good or not becuase I've never tried it.

The are easy and fun to make...and YUMMY!

The pies that didn't stay on the sticks were "hand pies" that we also bagged up and gave away.

The dangerous thing about this recipe is that because they are so small...it's easy to eat a lot of them.

You've been warned! :)

PS: I used store bought filling...added some cinnamon and brown sugar and mashed it to "baby food" consistency...worked PERFECT!

Matti

Apple Sweetie Pie's or Hand Pies's

Recipe by Our Best Bites

1 recipe pie crust (here or your own) (or store bought pie crust dough)

6" lollipop sticks (available at craft stores, including Walmart)

small bowl of water

2 tablespoons butter, melted

Course sugar or sprinkles for top

Canned pie filling, or homemade apple below

Cookie Cutters

Apple Pie Filling (combine all ingredients below)

1 medium tart green apple, peeled and grated

1/4 tsp ground cinnamon

1 tablespoon packed brown sugar

1 tablespoon flour

1/2 tablespoon lemon juice

1 tablespoon cold butter, cubed

Glaze (Whisk all ingredients until smooth. Add milk until desired consistency is reached):

1/2 cup powdered sugar

1 tablespoon butter, melted

1-3 tsp milk

Preheat oven to 375 degrees.

Line a baking sheet with parchment or a silicone baking mat if desired.

Roll out pie dough on a floured surface about 1/8 inch thick. Cut out heart shapes (or other shape of your choosing) and place them on your baking sheet. (*I used a 2 in hearts and 3 in hearts)

Place about 1-2 tsp of filling on one cut out, keeping it at least 1/4 inch away from the edges. Place 6 inch lollipop stick in center of shape, with the top of the stick near the top of the shape. Wet your finger in a small bowl of water and wet the edge of the pie dough shape.

Wet the edges of a 2nd pie dough shape (one without filling) and place on top of the other.

Press together gently with your fingers to seal the pieces together.

Use a fork to crimp edges, being careful to seal edges around the stick.

If desired, brush top of pie in melted butter and sprinkle with sugar. (Or leave plain to glaze after).

Bake pies for 15-20 minutes until barely golden brown. Cool for a few minutes and then transfer to a cooling rack.

If glazing, gently brush or spoon glaze over pies while still warm.

Cool completely before packaging.

If desired, place in cellophane bags and tie with ribbons and labels.

"Light" Clam Chowder

2011-02-26T09:01:00.000-08:00

I'm a sucker for good clam chowder.
I mean really...it calls my name from restaurants that are states away.

I'm also hesitant to make it...because I actaully see how much cream and butter are going in it.

Ignorance is bliss when it comes to food for me.

However, I found this recipe in my "Cooking Light" cookbook that I've had lying around the house.

It's easy to make.

It's a little too clammy...so the second time I made it I DRAINED the clams...and CUT BACK on the clam juice a bit...maybe by half.

That made it just about right.

I'm posting my MODIFIED version of the recipe.

Enjoy!
Matti

Simple "Light" Clam Chowder from Cooking Light

2 bacon slices
2 cups chopped onion
1 1/4 cups chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 garlic cloves, minced
6 (6 1/2-ounce) cans chopped clams,drained (I DRAINED THEM...MUCH BETTER!)
5 cups diced peeled baking potato (about 1 pound)
1 1/2 (8-ounce) bottles clam juice (I ONLY USE 1 1/2..MUCH BETTER!)
1 bay leaf
3 cups fat-free milk
1/2 cup all-purpose flour (about 2 1/4 ounces)

Preparation
Cook bacon in a large Dutch oven over medium heat until crisp.

Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
Drain clams. Add potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

Nutritional Information
Calories:257 (10% from fat)
Fat:2.9g (sat 0.6g,mono 0.6g,poly 0.7g)
Protein:28.5g
Carbohydrate:27.9g
Fiber:2g
Cholesterol:67mg
Iron:26.6mg
Sodium:475mg

Thai Tofu Noodles

2011-02-26T08:53:00.000-08:00

Okay...first of all...dont' let tofu scare you.

It's not bad.

It's actually pretty good.

This dish is one of those where tofu earns it's rightful place in your next dinner.

But...if you're picky or scared..chicken will be a fine substitue.

WARNING: This is a VERY spicy dish. I mean really.

My husband and I can tolerate a lot of heat when in our food.

I even left out the red pepper flakes when making this and it was still spicy...the "my nose is running while I eat this...but it's too good to stop" kind of spicy.

So...if you're not into spicy meals...skip this one. We won't be offended...promise.

Also...the garlic chili sauce and the noodles were found in my local grocery store in the asian food section...most places should cary both.

It comes together pretty quickly..which is nice.

I also looked typed in the nutritional info for you...since it IS from a "light cooking" cook book.

Shocking coming from me...I know.

Enjoy!

Matti

Thai Noodle Salad with Saute Tofu (from Cooking Light)

Tofu:
3/4 pound firm water-packed tofu, drained
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon sugar
2 teaspoons grated peeled fresh ginger
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
1 tablespoon peanut oil

Noodles:
3/4 pound uncooked rice vermicelli

Dressing:
1/4 cup fresh lime juice
3 tablespoons chili garlic sauce (such as Lee Kum Kee)
2 tablespoons low-sodium soy sauce
2 tablespoons peanut oil
1 tablespoon Thai fish sauce (such as Three Crabs)
2 teaspoons sugar
2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Remaining ingredients:
2 cups thinly sliced romaine lettuce
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 teaspoon salt

Preparation
1. To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single layer on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels; cut into 3/4-inch cubes. Combine tofu, 2 tablespoons juice, and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.

3. To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain well. Set noodles aside.

4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.

5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.

Nutritional Information
Calories: 336 (26% from fat)
Fat: 9.8g (sat 1.5g,mono 5g,poly 2.8g)
Protein:10.3g
Carbohydrate: 57.2g
Fiber: 2.4g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 794mg
Calcium: 132mg

Crock Pot Lemon Pepper Chicken

2011-02-21T15:15:00.000-08:00

I found this recipe somewhere (I can't remember where), we made it last night and loved it. 4 bonless, skinless chicken breasts

1 cup fresh or frozen carrots

1 cup chopped fresh or frozen broccoli

1 medium onion

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup chicken stock or water

1 tablespoon lemon pepper seasoning

In crockpot combine all ingredients except chicken. Put chicken in crockpost and spoon mixture onto top. (The original recipe said to brown the chicken on each side, but I didn't want to take the time). Cook for 4 hours on high. Serve with rice.

Note: I used fresh carrots and frozen broccoli, the carrots were really nice and tender, but the broccoli was really mushy. Next time, I will add the broccoli about an hour before serving it.

Southwest Egg Rolls with Avacado Ranch Sauce

2011-02-21T14:58:00.000-08:00

I recently found this recipe on a blog called Sister's Stuff. We made it last week and I fell in love with it. And they are super easy and fast to make. If you don't have Avocados, they would be good dipped in salsa.

Southwest Egg Rolls

2-3 Chicken Breasts, cooked and cut into pieces

1/2 bell pepper, chopped

2 tsp dried onion

1 can corn, drained

1 can black beans, rinsed and drained

1 small can green chillies

1/2 Tablespoon parsley

1/2 teaspoon cumin

1/2 teaspoon salt

dash Cayenne pepper

1 cup cheese (we used mozzarella, but cheddar would be good too)

Flour Tortillas

Avocado-ranch dipping sauce

1 cup ranch

1 whole avocado

1 tsp minced onion

Blend together in blender. Add salt and pepper if desired.

Saute all the ingredients except the cheese together (I don't like biting into crunchy peppers, so I added my green pepper first and then added the rest of the ingredients) until warm. Remove from heat and add shredded cheese. Warm tortillas. Place about 1/2 cup mixture onto tortilla and fold and roll up so that the mixture can't get out. Place inside a panni or george forman grill to grill and melt cheese. Serve dipping sauce.

We don't have a panni or george forman grill, we we used our waffle maker to grill them and they turned out great.

Buffalo Chicken Pizza

2011-02-04T17:48:00.000-08:00

I found the base of this recipe at Or So She Says, but changed it a little, making a whole pizza instead of mini pizzas and using pizza dough instead of rolls. It was delicious! I used the same wing sauce as in this recipe. I highly recommend it if you can find it, it is called Wing-Time. It is the best bottled wing sauce I have ever found! We like spicy food, but even the medium is a little spicy for the kids.
Marie

1 large pizza crust (I used this one this time, but at some Papa Murphy's you can just buy the crust.)
1 lb diced chicken breast
olive oil
paprika (I had smoked paprika so I used that, just to add a little more flavor)
cayenne pepper
2 Tbs melted butter
1/2 cup hot sauce (I used a little more that that for a large pizza)
grated mozzarella cheese
Sprinkle chicken with paprika and cayenne pepper and cook chicken in olive oil until chicken is done. In a small bowl, combine wing sauce and melted butter.
Prepare pizza dough and add the wing sauce, chicken, and cheese. We poured more sauce on top. Bake according to pizza dough instructions.
You could use ranch or bleu cheese for dipping, if desired

White Chicken Chili

2011-02-02T18:17:00.000-08:00

This is the third recipe for White Chicken Chili that I have made this winter, searching for THE recipe....and I found it!
It is found over at Our Best Bites, and a bonus--it is a healthier version of the others because it doesn't contain cream or a white sauce like the others do.
Marie

1 Tlbs Olive Oil
1 lb boneless, skinless chicken breasts (or canned chicken)
1 medium onion
3-4 cloves garlic
2 cans great northern beans, drained and rinsed
1 can diced Green chilies
1/2 tsp cumin
1/2 tsp dried oregano leaves
1/2 tsp coriander
1/2 tsp salt
32 oz chicken broth
lime juice
1/2 cup chopped cilantro

Toppings:
sour cream
chopped cilantro
cheese, shredded
avocado
tortilla chips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes-until they start to become transparent. Sprinkle chopped chicken and sprinkle with salt and pepper. and add to pot along with the garlic. Cook until there is no more visible pink on the chicken, about 3-4 minutes.
*If using bottled chicken, skip this step and just add chicken when onion and garlic are done.
Add green chilies, beans, cumin, oregano, coriander, and salt. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add juice from 1 lime (I used a squirt of lime juice from the bottle) and chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream and desired toppings.
We only had cilantro, sour cream and cheese and it was still delicious!

White Hot Chocolate

2011-02-01T18:48:00.000-08:00

I found this recipe today from some free online cookbook called Mr. Food. It was perfect for a cold February night! Smooth and warm but different from the normal hot chocolate. Resist the temptation to put in more white chocolate, it would have been way too sweet with more chocolate.
Marie

3 cups milk
1 (6 oz package) white chocolate chips or squares
1/8 tsp ground nutmeg
1 tsp vanilla extract

In a saucepan, combine milk, white chocolate, and nutmeg over low heat; stir until warm and chocolate is melted but not boiling.
Remove from heat, stir in vanilla and pour into mugs.
Serve warm.

Grams Bundt Cake - Reposted (this time with my favorite frosting!)

2011-01-25T21:04:00.000-08:00

By Vera - from Grandma Smith

This introduction is for those who are not family members and may look at this blog, or for those family members who do not know the story.
My Grandma Smith used to make a Bunt Cake, which I absolutely loved. I do not remember telling her, but somehow she either found out or just knew that it was my favorite. She would make it for my birthday or other special occasions, and sometimes, just because. The recipe is called “Grams Bunt Cake”. I asked my mom about it and she thinks that it came from a lady in Caliente who was known as “Grams Singleton”.
Last week (before our family get-together in Boise) Melissa called me and asked if I had a favorite dessert. This cake was the first thing that entered my mind.
On Saturday night, after our family pictures, we had gone back to Brenda and Andrew’s and were all visiting when Melissa had everyone gather in the living room. She brought out this cake (with a few candles) and a paper in Grandma Smith’s hand-writing and under the title of the cake she had written “Vera favorite”. It was a great surprise and it tasted just how I remembered. – Thank you to Melissa and to my family for a wonderful end to a great day!

Here is the recipe:
1 Chocolate Cake Mix
1 Vanilla Pudding
1 Dream Whip
1/4 cup flour
1/2 cup oil
1 1/2 cup water
4 eggs

Bake in 13 X 9 pan at 350 degrees for 55 minutes.

Grandma's recipe has it in a 13 X 9 pan. I do not know if the temperature or time changes in a bunt cake pan. Those of you who bake would know better than I do!!!

Here is the frosting I REALLY like (in fact, it is the only frosting I like):
1/2 pound butter - softened
1 packages of cream cheese - softened
1 teaspoon vanilla extract
2 cups powder sugar

Combine butter and cream cheese and blend well. Blend in Vanilla extract. Slowly stir in powder sugar.

Homemade Chocolate Pudding

2011-01-21T21:15:00.000-08:00

By Vera, but from Sue's kitchen! Sue made this for dessert the other night and it was SOOO good!!!

2 cups sugar
1/2 cup corn starch
1 tsp salt
5 cups milk
6 eggs
4 blocks unsweetened baking chocolate
2 Tablespoons butter
2 teaspoons vanilla

Mix sugar, corn starch, salt in sauce pan. Thoroughly mix milk and eggs in separate bowl then add to sugar mixture. Add chocolate, cook over medium heat stirring often until thickened. Stir in butter and vanilla. It will thicken as it cools. Serve warm or cold with whipped cream.

Buffalo Chicken Dip

2011-01-16T06:34:00.000-08:00

I found this somewhere on the food blogging world last week, made it, loved it, and lost the site where I found it so I don't have the reference for it!

We had found some wing sauce we loved at Lins (Western Family, Dans, Macey's). The bottle said "Super Hot" and it really was too hot, even for Joe and I but we loved the flavor so I made this to use that sauce hoping all the cream cheese and ranch would tone it down a little. It would make a great dish to take to a Super Bowl party!

Marie

2-4 cooked chicken breasts, shredded

8 oz ranch dressing

2-8 oz cream cheese, softened (I used 8 oz)

8 oz hot sauce or wing sauce

2 cups shredded cheddar cheese, divided

Mix ranch, cream cheese, sauce, and 1 cup shredded cheese until well blended.

Stir in chicken and mix by hand.

Place in a 8X8 square pan and sprinkle remaining cheese on top.

Bake at 3350 degrees for 30 min.

Serve warm with tortilla chips.

Just Pasta

2011-01-13T17:24:00.000-08:00

I found this over at Or So She Says a few months back and, at that time, she didn't really have a name for it. It sounded really weird, but I had all the ingredients on hand and they needed to be used up so I tried it. We fell in love with it and have made it tons of times since. But whenever my kids ask what we are having for dinner I say "pasta", they ask "What kind of pasta?" and I say "just pasta" and think of some excuse to send them out of the room instead of having them help me like i usually do!

Give it a try, I think you will love it!

Marie

3/4 to 1 pound spaghetti noodles

Olive Oil

2 tsp minced garlic

1/2 to 1 head cooked cauliflower (I chop mine really small, and I cook mine in the microwave)

1 cup or large handful chopped cabbage

chopped pancetta or ham or peperoni

salt and pepper, to taste

red chili flakes

1/2 cup or more Parmesan cheese

In large pot, bring water to boil and cook noodles according to package directions. Drain and set aside.

Meanwhile, in large frying pan, fry the meat in a few tablespoons olive oil until slightly crispy. Add the garlic and cook a couple more minutes.

Add the cooked cauliflower pieces, a couple shakes red pepper flakes and salt and pepper. When it tastes how you like it, throw in chopped cabbage.

Turn heat to lowest setting and add the spaghetti. Toss together. Drizzle more olive oil if needed to moisten and stir in 1/2 cup or more Parmesan cheese.

Holiday Chex Mix

2010-12-22T21:34:00.001-08:00

I recently came across this recipe a few days ago and have really fallen in love with it.

-Brenda

16 cups chex or any cereal you want

2 cups coconut

1 cup sliced nuts (the first time I used a combination of walnuts and cashews because that is what I had at the time)

2 cups pretzels

1 cup sugar

1 cup light Karo syrup

3/4 cup butter

1 cup finely crushed candy canes.

In a large bowl combine cereal, coconut, nuts and pretzels.

In a medium sauce pan combine sugar, butter and karo syurp. Over Medium heat melt butter and blend ingredients together. Once it comes to a full boil cook for 2 minutes.

Once it has cooked for two minutes take off heat and slowly wisk in the crushed candy canes. If you dump it all in at once, it will become a large lump and be really hard to stir in.

Pour over the cereal mixture and stir until it is all coated. Pour onto a greased cookie sheet and let cool.

Creme de Menthe Brownies (with Andes Mints!)

2010-12-15T20:24:00.000-08:00

I was browsing the TV channels during naptime the other day and caught Paula Deen making brownies. That shouldn't be surprising, right? But then I saw her stir in chopped Andes Mints (a holiday FAVORITE) or mine.
I was glued to the TV from that point on.
I looked up the recipe and made them for Sunday dinner's dessert (my usual assignment).
Oh. My.
They are to die for. Especially when the brownies are still just a little warm and then you put on the frosting.
Mmmm.

Matti

Creme de Menthe Brownies
Ingredients

* 1 cups (2 sticks) butter, softened
* 2 cups sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 11/4 cup all-purpose flour
* 3/4 cup unsweetened cocoa
* 1/2 teaspoon baking powder
* 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
* Shaved Creme de Menthe thins (recommended: Andes)
* Chocolate frosting
*

Frosting:

* 1/2 cup (1 stick) butter, melted
* 1/3 cup cocoa
* 2 cups sifted confectioners' sugar
* 1 teaspoon vanilla extract
* 2 tablespoons milk

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Creme Brulee French Toast

2010-12-06T20:04:00.001-08:00

I have to admit, I didn't take pictures of this because I really didn't think it would taste this good! I am not a fan of most breakfast casseroles or baked bread/egg/milk mixtures but this one is defiantly blog/company worthy! The recipe is from Or So She Says.

1/2 cup butter
1 cup brown sugar
2 T corn syrup
Melt ingredients together and pour into the bottom of a metal cookie sheet. Don't use glass or it will turn out soggy.

For the dip
5 eggs
1 1/2 cups half and half
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
Mix together and dip the bread. Place the bread on top of the syrup in the pan. You can make this the night before and cook it in the morning or cook it right away. Bake a 350 for 32-36 min flipping half way through.

*I 1 1/2 this recipe to make it fit in my 11X17 inch jelly roll pan. It served my family of 7 with leftovers, which were also delicious. I used 12 slices of loaf bread and baked 18 min on each side. I also made it the night before. It is really rich, you won't want syrup!

Baking Class - Pistachio Bark

2010-11-20T09:15:00.001-08:00

This past week I was asked to host a baking class for my friend's RS. We made a wide variety of treats.
Since the class and after posting about it on my regular blog, I've recieved multiple requests via email, FB and comments for the recipes.
So...in order to make it easy...they are all going up on my favorite recipe blog...Smithalicious of course.
Some of the recipes are re-posts from this very site. Recipes that have been shared among the Smith family and are being used again.
Some are new.
All are good.

The class was a success with close to 30 attendees and 2 hours of sugar and chocolate bliss.
This first recipe is so good...and SO addicting. Mmmmm.
Enjoy!

-Matti

Red and Green Pistachio Bark
1 ¼ cups dried cherries
2 tablespoon water
2 (12oz) pkgs white chocolate chips
6(2oz) vanilla flavored almond bark squares
1 ¼ cups chopped green pistachio
Microwave cherries and 2 table. Water in small microwaveable bowl for 2 minutes. Drain.
Melt morsels and bark coating in heavy saucepan over low heat. Remove from heat; stir in cherries and pistachios. Spread into a wax paper lined 15x10 inch jelly roll pan. Chill 1 hr or until firm. Break into pieces and store in airtight container.

White Chocolate Leaf Cupcake Wreath

2010-11-20T09:11:00.001-08:00

Yup...it's a wreath of cupcakes with white chocolate leaves. A fun idea from our class.
It's looks fancy..but it SO easy to make.
I suggest mint leaves...they are easy to peel off. Be sure to coat the front of the leaf, not the back. And tweezers are fantastic for any little pieces that get stuck behind.
Be sure to use candy coating (like wilton)...DO NOT USE ALMOND BARK...your leaves will shatter with when peel them.
You can find the candy coating pieces at any craft store by the baking/sucker making section.
Enjoy!
-Matti

Cupcake Wreath (Adapted from "Hello, Cupcake!")
1 box yellow cake mix
1 can cream cheese frosting
1 bag white chocolate candy melts
1 bunch of mint leaves
1 bag Peanut M&M's

- To make the leaves, clean and dry the mint leaves and melt the white chocolate according to the package's directions
- Use a paintbrush to paint white chocolate onto the top of the mint leaves and lay them on a lined cookie sheet to set
- Refrigerate them for at least 10 minutes before using (you can make these in advance before making the cupcakes)
- Prepare cupcakes according to package's instructions, and bake in silver liners
- Use up to 12 cupcakes to make your wreath (I used only 8 -- our grocery store only had 1 package of mint leaves, so I made my wreath smaller than the cookbook recommended)
- Frost cupcakes and decorate edges with sparkling sugar if you wish
- Arrange leaves on wreath and use extra frosting to secure the M&M's

Chocolate Chip Cheesballs by Melissa - reposted

2010-11-20T09:00:00.000-08:00

Another repost due to request from this past week.
This one it super easy to make and SOOOOO good.
So glad Melissa introduced us to it...even if I eat the whole thing in one night.
-Matti

Chocolate Chip Cheese ball

1 80z pkg cream cheese, softened
1/2 c. butter softened
3/4 to 1c. Confectioners' sugar
2 Tbs. brown sugar
1/4 tsp. vanilla extract
3/4 c. miniature semisweet chocolate chips
3/4 c. finely chopped pecans

In a medium bowl, beat together cream cheese and butter until smooth. Mix in sugars and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours or more.
Shape chilled cream cheese mixture into a ball. Wrap with plastic and chill in the refrigerator for at least an hour more.
Roll the cheese ball in finely chopped pecans before serving.

Suggested ideas for dippers: vanilla wafers, chocolate graham crackers, regular graham crackers…or a spoon!

Giant Soft Gingersnaps - Reposted

2010-11-20T08:57:00.000-08:00

This has been posted Smithalicous before...but reposting it due to requests from the baking class.
Enjoy.
-Matti

Giant Soft Gingersnaps
2 cups flour
1/2 tsp salt
1 tsp ground cloves
1 tsp ground ginger
1 tsp cinnamon
3/4 cup shortening (butter flavor)
1 cup sugar
1 egg
1/2 cup light (mild) molasses
3 tsp baking soda

Preheat to 350 degrees
Sift dry ingredients together
Cream wet ingredients
Combine wet and dry ingredients and mix well.
Roll into regular size cookie balls
Roll cookie balls in regular sugar
Place cookie balls on baking sheet and press each cookie with two fingers (1/2 way to flat).
Bake 8 minutes
(***They will look a little undercooked when then come out....this is GOOD. Let them cool, then eat them. Don't over bake or they will get hard as soon as they are cool.)

Chocolate Covered Caramels

2010-11-20T08:53:00.000-08:00

This one if from the baking class....but yours truly forgot to take pictures. Ooops.
The caramel is DIVINE! It's from Southern Living...which has never failed me.
It's really soft when it's warm, so after you cut it, put it back in the fridge for an hour or two before dipping.
Mmmmm.
-Matti

Chocolate Covered Caramels

1 cup sugar
1 cup butter (2 cubes)
1 cup DARK corn syrup
1 – 14oz can sweetened condensed milk
1 teaspoon vanilla

Combine first 3 ingredients in large heavy saucepan and bring to boil over medium heat.
Boil for 7 minutes DO NOT STIR!
Add sweetened condensed milk and bring to boil…stir CONSTANTLY for 10 minutes.
Remove from heat.
Add vanilla and stir until combined.
Pour into foil line 8x8 pan sprayed lightly with cooking spray. Let sit at room temp for 8 hours.
Cut into 1 in. squares and roll into balls.
Melt chocolate and shortening in double boiler over med-low.
Dip each ball into chocolate covering completely. Placed on waxed paper and let cool in fridge for 1 hr.

Fudge 2

2010-11-20T08:50:00.001-08:00

Another from the class.
This is a recipe handed down from my mother and grandmother. It's delicious.
Another delicious version from Smithalicious can also be found here.
-Matti

4 cups Sugar
2 cubes Butter (1 cup)
1 can evaporated milk
3 – 8oz Hershey’s Milk Chocolate Bars, broken into individual squares
1 bag (12 oz) milk chocolate chips
1 regular jar marshmallow

Combine sugar, butter and milk in large heavy saucepan over medium heat. Bring to boil and boil for 8 minutes…stirring every 4 minutes (total of 2 times).
Remove from heat.
Stir in chocolate bars, chocolate chips and marshmallow.
Stir rapidly until combined and smooth.
Pour into lightly greased 9x13 pan and let cool completely.From the class.

Reindeer Cake Pops

2010-11-20T08:07:00.000-08:00

A little creation from the baking class I was asked to host this last week. Totally easy and a kid pleaser for sure.
Enjoy!
Matti

1 box cake mix (cook as directed on box for 13 X 9 cake) (for reindeer I used chocolate)

1 can frosting (16 oz.) (any flavor except german chocolate)

wax paper
Candy melts (1 lb. pkg.) (make and mold OR wilton)

Paper Lollipop Sticks

Edible Ink Pens

**See below for reindeer instructions

After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with ¾ can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy.
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)*For best results…microwave on the “defrost” setting.
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the fridge for 1-2 hours to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered.
Only take 2-3 balls out at a time…if they are too warm they will fall off the lollipop sticks.
Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Place in a styrofoam block to dry.

***ToMake the reindeers: Make regular cake pops using the peanut butter or chocolate candy melts. You can adhere the antlers while the reindeer pops are still wet or wait until they are dry and then apply a small dab of chocolate to the head to glue the antlers on. Once dry, you can also add the eyes and noses by gluing. Then using the edible ink pen, draw the mouths and dot your eyes.

Antlers: Pretzels (alphabet shapes from World Market...or just get regular and break them apart)

Noses: Red M&M's

Eyes: White mini sprinkles

Smiles and eyeballs: Black edible ink pen (available at Orson Gygi)

Chicken Pot Pie

2010-11-10T17:08:00.000-08:00

The base for this recipe came from allrecipes.com and we have make it for over a year. The original recipe calls for pie crust on top. Last time I made it, Cousin Amanda mentioned that her mom made chicken pot pie with biscuits on top. After thinking about it, I decided to try it with crescent rolls. It was amazing! It is a bit more work than the frozen veggie/canned soup/Bisquick version, but it is well worth the time!

Marie

1 cup potato, peeled and diced

1 cup onion, diced

1 cup celery, diced

1 cup carrots, diced

1/3 cup butter or margarine

1/2 cup flour

2 cups chicken broth

1 cup half-an-half (I just use milk)

1 tsp salt

1/4 tsp pepper (I use lots more, to taste)

2 cups cooked chicken, diced or shredded

1 can crescent rolls

Preheat oven to 400 degrees.

Saute onion, celery, carrots, and potatoes in butter for 10 minutes.

Add flour to sauteed mixture, stirring well. Cook 1 minute, stirring constantly.

Add milk and broth, gradually stirring into vegetable mixture.

Cook over medium heat stirring constantly until thickened and bubbly. stir in salt and pepper, add chicken and stir well.

Pour into 9x13 inch pan and top with crescents, rolled flat.

Bake for 20- 30 minutes until crescents are golden brown and filling is bubbly.

Apple-Butter

2010-10-18T19:44:00.001-07:00

My mom makes some amazing apple-butter! She and Melissa have been busy the last few days making all things apple. I asked Melissa to take a picture and text it to me, so I could put one up with this post.

2 Quarts Apple Pulp (you can use apple sauce)
4 Cups Sugar
2 Teaspoons cinnamon
1/4 teaspoon clove

Cook until thick enough to hold round in a spoon (not runny).
Can after cooked down (Process for 10 minutes in water bath.

Guess Who...

2010-10-15T09:08:00.000-07:00

Guess who I met?

Oh...that's right.
Bakerella.

Let's just say I'm still jumping with joy.
She signed my book.
Took my picture.
Oh...and even made my little guy giggle and blow a kiss.
(Don't mind the

How appropriate, seeing as I made one of her divine recipes for dessert last Sunday.
Easy Apple Cake.

Oh yes...VERY easy.
And the topping reminds me of Marie's Oatmeal Cake.
The dates softened out nicely and were SO tasty...even if you don't like dates...you'll like this.

I left out the Walnuts...because I didnt' have any, and I don't love nuts in cake.

It is soft and moist and rich and....just try it.
Oh...and if you want to meet Bakerella too...check out her book tour.
You won't regret it.

Easy Apple Cake

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake letting it seep into the cake.

Mmmm.
Go here for pictures of the cake...because I ate all mine before the batteries in my camera recharged.
dinosaur costume...we had just been at a Halloween event).

Best Banana Bread....EVER.

2010-10-15T09:05:00.001-07:00

Maybe it's because I found a fellow banana hater. (yes...i loathe bananas).
Maybe it's becaue I found a fellow banana hater who, miraciously, can tolerate banana bread (like me).

It's weird but true.
I gag at bananas.

I love the smell...but the taste and texture makes me hurl...or gag...or whatever.

Every year, I try to eat a banana.
It's usually ends in an entertaining show for whoever is around that one time a year.
It never works.
I still hate them.

But, oddly enough, I DO like banana bread.
Maybe baked bananas in combination with all sorts of yummy ingredients is just what I need.

I've been making the same banana bread recipe for years.
Then, I found my fellow banana hater in one of my favorite food bloggers...the Pioneer Woman.
I was dumbfounded and sweetly surprised.

Even more so when I found the recipe for Banana bread she had posted.
It is divine!
Super super super moist in middle and perfectly crusted on the outside.
And, you get to make it in a bundt pan instead of a bread pan...genious.

You MUST try this. At once!

Matti

Banana Bread
Ingredients
■2 sticks Butter
■1-½ cup + 2 TBLS Sugar
■3 whole Eggs
■1-½ cup Mashed Ripe Bananas (*Add more if you like more banana flvr...otherwise it's "mildly" banana flavored).
■4 cups + 2 TBLS Flour
■1 teaspoon Baking Soda
■1-½ teaspoon Baking Powder
■1-½ cup Sour Cream
Preparation Instructions
Preheat oven to 350 degrees.

Grease and flour bundt pan.
*Note: I improvised here...and it was fantastic! Grease the pan with butter crisco...instead of flour..do the following:
2 table. brown sugar
2 table regular sugar
2 tea. cinnamon.
Mix and coat the inside of the greased pan with sugar mixutre coating all sides. Shake out excess.

Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.

Combine dry ingredients in a separate bowl.

Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.

Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.

Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.

Vermont Maple Pecan Cookies

2010-10-15T08:44:00.000-07:00

Another recipe from Relish (if you haven't heard of Relish..you're not alone. I hadn't either until I recieved their "magazine" in the newspaper. Mmmm...sweet surprise).

I love maple and brown sugar...anything with those two ingredients.
These cookies did not disappoint.

They reminded me of oatmeal breakfast...in cookie form.

They were not overly sweet and were satisfying as a substitute for a granola bar as a snack.
Plus..they are huge and super moist.

Mmmmm.
Matti

Vermont Maple Pecan Cookies
3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup boiling water
1 teaspoon maple or vanilla extract
2 cups chopped toasted pecans

Instructions
1. Preheat oven to 300F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.
3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
4. Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
5. Place 1/4-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
6. Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cookies.

2 versions of Easy Potato Cheese Soup

2010-10-15T08:05:00.000-07:00

Ever wanted a quick, thick and cheesy soup?
Well, you have 2 options, in my opinion.

1. Buy some Bear Creek Cheese and Potatoe Soup (or Brocc. Cheese)...cook according to directions, and add 1/2 - 1 bag of shredded hashbrowns to the mix. Add milk as needed for conistency and serve.
I learned this trick from my friend Steph (or Spond...as I call her).
It's pure genious and super quick.

PS...the mix is also Gluten Free.

2. Make "Easy Potato Cheese Soup".

This is for when have some time...but not tons (like...25 minutes?).

It's easy...a little quirky...and totally delicious.

I DID NOT use gruyere cheese...mostly because my nearest grocery store was mysteriously out of it. I used chedder and mozzerella instead.
I also substituted chicken broth for the beer.
Tasted fantastic.
Oh...and we ate it all before I took pictures..so you get the pic from the Magazine.
Enjoy.

Matti

Easy Potato Soup (from Relish Mag.)

Ingredients
2 tablespoons butter
4 ounces lean ham, chopped
1 cup chopped onion
1 cup chopped carrot
8 cups peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 pounds)
3 cups reduced-sodium chicken broth or water
1 cup beer
3/4 cup (3 ounces) grated Gruyère cheese
3/4 cup (3 ounces) grated Cheddar cheese
1/2 cup 2 percent reduced-fat milk
Instructions
1. Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Sauté 5 to 10 minutes. Cook, covered, 10 minutes. Add potatoes and broth; cover and simmer 20 minutes or until potatoes are tender.
2. Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired consistency is reached. Makes 11 cups; serves 7.

Sarah Salad

2010-10-14T11:58:00.000-07:00

I found this over at Real Mom Kitchen and have made it at least a dozen times without getting pictures. It is very good, and different from the usual green salad.

It is simalar to this one that Vera posted.

I had the opportunity to make a salad for company last weekend and took a picture this time.

Marie

1 head of iceberg lettuce (I have also used romaine. If using bagged salad, use 1 1/2 bags)
3 strips of bacon (I use real bacon bits)
1/2 of a 10 oz pkg. frozen peas
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese (I usually use mozzarella because that is what I have on hand)
2/3 cups diced green onion
1/4 cup mayonnaise
1/4 cup salad dressing (like Miracle Whip)

Wash and drain lettuce, dry thoroughly and tear into pieces

Dice and cook bacon until crisp; drain and cool on paper towel.

Put frozen peas in a colander. Run hot water over peas to thaw. Drain peas.

Tear lettuce into bit sized pieces and place in salad bowl. I use a glass one, the layers look nice.

Sprinkle sugar, salt, and pepper over top of lettuce.

Add peas, cheese, onion, mayo, and salad dressing.

*If making salad ahead of time layer ingredients in order listed finishing with mayo and salad dressing. I just drop the mayo and salad dressing by spoon fulls over the top of the salad. Then you basically frost the salad with the mayo and salad dressing, like a cake. The cover tightly and refrigerate overnight or 8 hours.

Toss salad when ready to serve.

Pasta Figolio

2010-10-08T10:48:00.000-07:00

With cooler weather here it is time for my favorite foods, Soup!

This one is so yummy and every one of my kids love it.

1 lb hamburger

1 small onion

1 large carrot, cut in thin strips (I usually add more carrots)

3 stalks celery, diced

2 cloves garlic

1 28 oz can diced tomatoes

1 15 oz can kidney beans with liquid

1 15 oz can great northern beans, with liquid

15 oz tomato juice

12 oz V8 juice (I just use all 27 oz V8 and leave out the tomato juice)

1 Tbs white vinegar

1/2 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 lb small macaroni noodles

Cook hamburger and onion until onion is tender, drain grease and add remaining ingredients, minus the noodles. Cook for 50 minutes then add pasta. Cook 10 more minutes until noodles are done.

Skeletons/Mummy Munch

2010-10-04T20:43:00.000-07:00

I found this recipe on Picky Palate.
It's originally named Mummy Munch...but I found skeleton cupcake liners and cupcake toppers while I was unpacking Halloween boxes.
It was like Christmas!

So, I made the recipe and told my kids it was "Skeleton Crunchies" (didn't' want to confuse the mummy's with the skeletons...that would be a Halloween "no no").

This is easy to make.
Easy to modify however you like (for instance...I just used candy corn instead of Autumn Mix) and left out the peanuts (for choking hazard reasons with my 1 yr old).
Oh yes..and it's pretty yummy.

Matti

Mummy Munch from Picky Palate

4 Cups Honey Chex Cereal

16 oz package vanilla candy melts

1 Cup Autumn Mix (candy corn, little pumpkins)

1 Cup dry roasted peanuts

2 Cups mini pretzels

1. Place cereal, Autumn mix, peanuts and pretzels into a large bowl. Mix to combine. Melt vanilla candy melts according to package directions then pour into cereal mixture. Gently stir until well coated then pour onto wax paper or a silpat lined baking sheet to dry. Once dried, break up into pieces and put into cute Halloween cupcake liners or into little bags.
About 8 Cups

Muffins that Taste Like Donuts

2010-10-04T20:37:00.000-07:00

The recipe is exactly what they sound like.
Muffins that taste like donuts.

The really scary thing is that they are RIDICULOUSLY EASY to make.

I particularly enjoyed dipping them in butter and rolling them in cinnamon sugar.
Ah geez...they are Sooooo good.

From PW/Tasty Kitchen...of course.

Matti

Muffins that Taste Like Donuts

1-¾ cup Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cups Oil
¾ cups White Sugar
1 whole Egg
¾ cups Milk
_____
FOR THE TOPPING:
¼ cups Butter
⅓ cups White Sugar
1 Tablespoon Cinnamon

Preparation Instructions

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.

Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

Pumpkin Roll

2010-10-04T20:32:00.001-07:00

I've been on dessert overload the past couple weeks.
Which means it's time I should share some with you. We've been indulging in pumpkin, ginger and fall-ish delights.

For Sunday dinner, we had a cream cheese pumpkin roll for dessert.
This was my first "roll"...and it wasn't nearly as hard as I thought it was going to be.
I found the recipe on Tasty Kitchen (my "go to" recipe site run by PW).

Enjoy!

Matti

Pumpkin Roll

FOR THE ROLL:
¾ cups Flour
½ teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Cinnamon
½ teaspoons Cloves
¼ teaspoons Salt
3 whole Eggs
1 cup White Sugar
⅔ cups Pure Pumpkin (I Always Use Libby's.)
Powdered Sugar (for Powdering Your Kitchen Towel)
_____
FOR THE CREAM CHEESE ICING:
8 ounces, weight Cream Cheese, softened
6 Tablespoons Butter, Softened
1 cup Sifted Powdered Sugar
1 teaspoon Vanilla Extract

Preparation Instructions

For Cake: Preheat oven to 375 degrees F. Grease a 17 x 11 jelly-roll pan. Line with wax paper; grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

In a bowl combine: flour, baking powder, baking soda, cinnamon, cloves and salt.

In a separate bowl mix the eggs and white sugar until thick. Beat in the canned pumpkin. Stir into the flour mixture. Spread evenly into prepared pan.

Bake for 13 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with narrow end. Cool on a wire rack.

For the filling: Beat cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth. Unroll cake and remove towel. Spread cream cheese filling over cake. Reroll cake. Store in a container with a lid. Keep refrigerated.

This roll right away it’s better when it’s been refrigerated for at least an hour. Sprinkle with powdered sugar before serving.

Homemade Fries

2010-09-19T14:37:00.000-07:00

About a year ago, I came upon a easy and very yummy way to make my own fries in the oven. I don't think I have bought frozen fries from the store since then.

Potatoes
Olive Oil
Seasonings of Choice (my old standby is Seasoning Salt)

Preheat oven to 400 degrees.

If you like, you can peel your potatoes, but we like then with the skins on in our house. Cut potatoes in half and then each half into strips. Place all potatoes on a baking sheet. Drizzle with olive oil and sprinkle your seasoning on top. Toss to coat all potatoes slices. Bake in a 400 degree oven for 30 -45 minutes or until. The time really depends on how you like them, if you like them crispier just leave then in for the longer time.

Like I said above, you can use any seasonings that sound good to you. My standard is Seasoning Salt, but we have also experimented with other things. Another one that we really like is Garlic Salt & Rosemary.

Chili Rellenos Cassserole

2010-09-14T05:38:00.000-07:00

Yesterday I took these from my mom and dads garden

And made Chili Relleno casserole!

It was so unbelievably yummy, I am sad I waited so long to try it!

I found the base for this recipe on Allrecipes.com and changed it to fit what I had and according to the readers reviews.

If you are using fresh peppers, you need to roast them to get the skins off. There are many ways I found online to do it, but we just placed them on the grill, turning until they are blackened and then place the peppers in a Ziploc bag for a few minutes. The skins will slip right off!

2 (7 ounce) cans whole green chili peppers, drained (I think I ended up using 8-10 peppers)
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
3 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can enchilada sauce

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Marie

Baked Cheese Sticks & Quick Marinara Sauce

2010-09-09T13:45:00.000-07:00

I came across a recipe for Baked Mozzarella sticks. After thinking about it and researching other recipes for the same thing, I combined a few recipes and made them last week as an appetizer for dinner one night. I then decided I needed some marinara sauce for dipping. After searching online, I found a few recipes that looked good and, once again, I took a little from a few different recipes and made my own.

Baked Cheese Sticks
4 cups Cornflakes
1/2 tsp dried oregano
1 tsp garlic salt
1/4 cup Parmesan cheese (optional)
1/4 cup flour
2 eggs
2 tablespoons water
1 (8 ounce) package mozzarella cheese

Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray.

In a large shallow bowl/plate, crush the cornflakes to approximately 1 cup. Mix together the cornflakes, oregano, garlic salt & Parmesan cheese.

Place flour in another small bowl/plate. Beat eggs with water in another small bowl/plate.

Cut the mozzarella cheese into 12 sticks. Dip the cheese sticks in the flour, then the egg mixture, then the cereal mixture. Dip the cheese in the egg and then the cereal mixture again to get a good coating then place on the baking sheet. Put the cheese sticks in the fridge for at least 30 minutes.

Bake in a preheated 400 degree oven for about 8 minutes or until cheese is soft and the cornflakes are lightly browned.

Marinara Sauce
1 Tbs olive oil
2-3 garlic cloves, minced
1/4 cup chopped onion
14 oz can crushed tomatoes
14 oz can tomato sauce
1 1/2 tsp dried oregano
1 1/2 tsp dried parsley
1/2 tsp onion powder
1 tsp sugar
1 tsp salt
1/2 cup Parmesan cheese

Heat oil in medium saucepan over medium heat. Add garlic and onion and cook for 2-4 minutes, stirring frequently.

Add remaining ingredients then bring to a boil. Reduce heat to low and simmer for 15-20 minutes, stirring often.

Grilled Pizza

2010-09-09T13:30:00.000-07:00

I have heard about people making grilled pizza lately and last week we finally tried it. I definately fell in love with grilled pizza! I also think this could be a fun party, you could have all sorts of pizza toppings out and let people make their own.
-Brenda

I started out by making the Pizza Dough recipe that Melissa posted a while ago. We got all of our toppings ready. Then I tried to shape the dough into individual circles. Andrew brushed olive oil onto the grill before starting it up

Once the grill is warm, put on your pizza dough. Let cook for a couple minutes until browned. Turn over, add your desired toppings then close the lid and let cook until dough is done and the cheese is melted.

If you want your kids to add their own toppings, you can take the dough off once it is cooked on one side, have them add their toppings and then put it back on.

Lemon Basil Pasta with Grilled Chicken

2010-08-17T13:38:00.000-07:00

So, I'm a sucker for lemons.

Real lemons.

Not so much a fan of lemon "flavored" things (candy, pies, etc).

But, give me a good lemon bar or a dish with some fresh lemon zest...and I'm hooked.

This was super easy and really delicious.
Thanks you Pioneer Woman...you make me look spectacular in the kitchen.

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

BowTie "Lasagna"

2010-08-17T13:37:00.001-07:00

I made this with fat free ingredients and it was WONDERFUL! My kids ate it up and even wanted seconds.
It also got a big thumbs up from the husband.

A good QUICK dinner when you want lasgna, but don't have the time or energy to actually make it!
-Matti

1 pound lean Ground Chuck
5 cups Bow Tie Noodles
3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
1 Tablespoon Olive Oil
1 teaspoon Salt
½ teaspoons Garlic Powder
1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
½ cups skim Mozzarella Cheese
½ cups fat free Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Chicken BLT Salad

2010-08-15T13:38:00.001-07:00

I use the recipe for Chicken Fingers to make this salad.
-Brenda

Chicken Fingers (use about 3 chicken breasts)
6 cups torn lettuce (red or green leaf or a mixture)
1-2 tomatoes, cut
5-6 slices bacon, cooked & chopped
1/2 cup or so grated cheese
Ranch Dressing

Combine lettuce, tomatoes, bacon and cheese. Top with chicken and ranch Dressing.

Chicken Fingers

2010-08-15T13:32:00.000-07:00

This is my go-to meal when my husband is gone on his overnight route, but I still want to have leftovers for lunch or dinner the next day. That is also the same reason I don't have pictures, I always forget to take them because I am trying to get dinner for my 2 starving boys.

I also like to use this recipe to make this Chicken BLT Salad
-Brenda

Chicken breast, cut into strips
Breadcrumbs
Italian Seasoning
Salt & Pepper

Mix breadcrumbs with Italian Seasoning, salt & Pepper. Coat chicken and place on greased cookie sheet. Bake at 400 degrees for 20-25 minutes (more if you are doing whole peices of chicken).

Cookies & Cream Cake

2010-08-15T13:11:00.001-07:00

I was at my parents house last week and I was watching the Food Network and saw this cake being made. That night while we were all deciding what to have for dinner, we decided to make this cake. Melissa was the one that baked and frosted it for us.
-Brenda
Cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa
2 cups granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 teaspoon kosher salt
3 large eggs, plus 1 egg yolk
1 cup unsalted butter, melted
1 cup buttermilk (I use 1 tablespoon lemon juice and then enough milk to equal 1 cup)
1 1/2 cups crushed chocolate sandwich cookies

Cookies & Cream Cheese Icing
1 stick butter, softened
2 (8-ounce) packages cream cheese, softened
pinch salt
1 tsp vanilla extract
3 3/4 cup confectioners sugar
1 1/2 cups crushed chocolate sandwich cookies

In a large bowl combine flour, cocoa, sugar, baking powder, baking soda & salt. Add the eggs and egg yolk one at at time while mixing with a hand-held mixer. Beat until well mixed, then add the melted butter and combine. Add the buttermilk and beat until smooth, about 2-3 minutes. Add in the crushed cookies and beat until incorporated.

Pour evenly into 2 9-inch round, greased and floured cake pans and bake in a 350 degree oven for 30-35 minutes or until done. Cool on wire rack for 5 minutes, then take the cake out of the pans and cool completely.

For the Icing:
In a large bowl, blend the butter and cream cheese until smooth. Add the salt and vanilla. Add in the confectioner's sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies.

Frost the cake once it is cooled completely.

Almond Joy Brownies

2010-07-27T20:31:00.001-07:00

I love these brownies because they are easy, delicious, and have ingredients that I usually have in my cupboard.

Marie

1 box (the 1 lb family size or 9x13" size) brownie mix

2 tsp almond extract

3/4 cup almonds chopped

1 cup coconut

Mix brownies according to package directions, and then stir in remaining ingredients. Bake according to package directions.

*I prefer my brownies with more brownies and less "stuff" but you could add in more nuts, extract, and coconut!

Homemade Ice Cream & Drumsticks

2010-07-15T18:49:00.000-07:00

Since July is National Ice Cream month and with summer in full swing, I have rediscovered the joy of making ice cream. A few weeks ago I made some Vanilla Ice Cream and today I experimented and made Coconut Almond Ice Cream. Afterwards, I made some Drumsticks. We really liked how it all turned out.

Vanilla Ice Cream
4 cups Half-and-half, light cream or milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups whipping cream

In a large bowl combine half-and-half, sugar and vanilla. Stir until sugar dissolves. Stir in whipping cream. Place in ice cream freezer and freeze according to freezer directions.

Coconut Almond Ice Cream
1 can (14-15 ounce) Coconut Milk
2 cups milk

1 1/2 cups sugar

1 tablespoon Almond Extract

2 cups whipping cream

Shredded coconut
Almonds, roughly chopped

In a large bowl combine milks, sugar & vanilla. Stir until sugar dissolves. Stir in whipping cream. Place in ice cream freezer and freeze according to freezer directions. Stir in the the chopped almonds and coconut when the ice cream is almost frozen.

Drumsticks
Ice Cream of choice (I used the Coconut Almond Ice cream today)
6 Sugar Cones
1 1/2 cups chocolate chips
18-20 chocolate chips
Nuts, if desired (I used chopped almonds today)

Melt 1 1/2 cups chocolate chips (I like to melt mine in a glass bowl in the microwave stirring every 20 seconds or so until melted).

Put three chocolate chips in the bottom of the sugar cone, spoon and stir a little melted chocolate on the inside of the sugar cone. Fill with ice cream, then add a scoop on top. Spoon more chocolate on top and then chopped nuts, if using.

Place in freezer to harden, then enjoy!

P.S. The picture of just the Drumstick was too blurry, so you get a picture of my oldest boy enjoying one.

Eclair Cake

2010-07-13T14:12:00.000-07:00

My sister-in-law Natalie, first introduced me to this easy, cool, light cake years ago. It is perfect for summer because you don't have to bake it.

I have found other recipes that are similar around the Internet, but this is the way I make it.

Marie

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 box (three packages) graham cracker squares
1 (16 ounce) package prepared chocolate frosting, or make your own, or a chocolate glaze.

Directions
In a medium bowl, blend the pudding mix, and milk. Add in the whipped topping.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan I use glass, so you can see the layers. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers, and the remaining pudding mixture. Top with a final layer of graham crackers.
Cover, and chill at least 4 hours up to 12 before serving.

Before serving, spread chocolate frosting over cake.

You can frost the cake any time, but it is easier if you let it set in the fridge for a few hours before frosting.

Stuffed Jalapeno Peppers

2010-07-09T19:19:00.000-07:00

By Vera, but I got this from the Wiscombe's and it is GREAT!!!
Ingredients:
Jalapeno Peppers
Gouda Cheese (if you don't have Gouda, Mozzarella works also)
Pre-cooked chicken
Turkey Bacon

Directions:
Cut top off peppers and clean out seeds.
Mix together cheese and chicken.
Stuff peppers with cheese/chicken mixture.
Wrap each pepper with one slice of Turkey Bacon. Use Turkey Bacon, because it is not as greasy as regular bacon and will not cause flames from the grease drippings.
Cook until bacon is done.

Note: Peppers will still be crunchy. If you want them to be softer, you can blanch and cool the peppers before stuffing and grilling.

Glazed Poppyseed Bundt Cake

2010-07-05T17:15:00.000-07:00

After making this for a family party, I had to make it again the next week, it was so good! The first time I used pineapple juice and the second time I used orange juice. They were both delicious.

Disregard the look of the icing, Veronica was helping me the second time (when I took pictures) and she let the icing cook for a really long time. Still tasted amazing, just looked funny.

I found this over at Real Mom Kitchen.

Marie

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppy seeds
1/2 cup orange juice (The recipe also said pineapple juice will work. I would think lemon and lime would also work)
1/2 cup oil
1 cup sour cream
4 eggs
Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix.
Add 4 eggs one at a time, mix well. Grease and flour a bundt pan (I spray mine with cooking spray.)
Bake at 350 degrees for 40-45 minutes (don’t over bake).When the cake is done start the glaze (recipe below). Allow cake to cool for 10 minutes.
Glaze
1 cup sugar
1/4 cup orange juice (or same juice you used in the cake)
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to brush on cake.
Once cake has cooled for the 10 minutes, brush the bottom of the cake with some of the glaze. Then invert cake on to a cooling rack.
Place a cookie sheet under the cooking rack and brush remaining glaze all over the cake. Allow cake to cool for a little more (about 50 minutes) and then serve.

Jello Cake

2010-06-26T12:04:00.000-07:00

This is just a little bit of a different version of the traditional Jello Poke Cake. I have used it with regular jello and with the sugar free kind as well as the regular and light whipped topping and it always tasted good. I think it is just the lemon-lime soda that gives it that different taste that everyone loves.

Marie

1 box white cake mix

1 12 oz can diet lemon-lime soda

1 small box sugar-free jello (cherry, strawberry, etc)

1 small container sugar-free whipped topping

Mix together the cake mix and soda. Stir really well until all clumps are gone. Bake according to package directions on the cake mix box.

When cake is cool, mix jello according to package directions and pour over cake. Refrigerate at least 4 hours.

Top with whipped topping before serving.

Dipped Smores

2010-06-26T11:39:00.000-07:00

This isn't really a recipe but just a fun food activity to do with your kids. I found it somewhere (can't remember where, exactly) last week on the Internet. The girls and I did it today to "celebrate" the boys being gone to scout day camp and had a great time dipping, rolling and eating. Even little kids can help with crushing the graham crackers or sticking toothpicks into the marshmallows.

Marie

Ingredients:

Marshmallows (not mini)

Chocolate, melted (I used milk chocolate chips)

Graham crackers, crushed

Stick toothpicks or popsicle sticks into marshmallows. Melt chocolate in double boiler or in microwave. Dip marshmallows into the chocolate and roll in the crushed graham crackers. Place on a parchment paper lined cookie sheet or pan to cool.

Enjoy!

Sweet and Spicy Chicken

2010-06-18T17:49:00.000-07:00

This was the same night as the Parmesan Potatoes, so again you get the picture from Real Mom Kitchen. It is not hot spicy, so don't be scared of the title.

Marie

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder
5 boneless skinless chicken breast halves (6 ounces each)
Combine the first five ingredients; rub over chicken. Coat grill rack with cooking spray for grills or brush with olive oil before starting the grill. Grill chicken, covered, for 4-5 minutes on each side or until a meat thermometer reads 170°. Yield: 5 servings.

Parmesan Potatoes

2010-06-18T17:35:00.000-07:00

I found this over at Real Mom Kitchen and we loved it. I was late getting dinner going today and neglected taking a picture so you get hers!

Marie

6 medium potatoes
2 Tbsp. olive oil
1/2 tsp. Italian seasoning
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 cup shredded Parmesan cheese
Clean and cut potatoes into 1 inch cubes, leaving skins on.
Mix together oil, Italian seasoning, salt, and garlic powder. Drizzle over potatoes and toss to coat.
If baking in oven, place potatoes in a baking dish and cover with foil. If cooking on the grill, divide potatoes between two 12-14 inch pieces of foil, fold over and seal making a foil packet.
For the oven, place pan in a preheated 350 degree oven for 30-40 minutes until potatoes are fork tender. For grill, cook over a medium high preheated grill for 30-40 minutes until fork tender.
Sprinkle cheese over potatoes and return to oven or grill uncovered and cook for 5 minutes or until cheese melts.

Banana Bread Cobbler

2010-06-01T16:06:00.000-07:00

I found this recipe a while ago on bake or break and saved it to try when I had excess bananas. Veronica made it yesterday and...if you like banana bread and the like, you will probably enjoy this.

Streusel topping
3/4 cup brown sugar
1/2 cup self-rising flour*
1/2 cup butter, softened
1 cup regular oats (she used quick 1 minute oatmeal)
1/2 cup pecans
Stir together brown sugar, flour, and butter until crumbly. Stir in oats and pecans. Set aside.

Filling
1 cup self-rising flour*
1 cup granulated sugar
1 cup milk
1/2 cup melted butter
4 medium bananas, sliced

Preheat oven to 375. Lightly grease an 11 x7" baking dish.
Whisk flour, sugar, and milk just until blended, whisk in melted butter. Pour into prepared pan. Top with banana slices and streusel topping. Bake for 35-40 minutes or until brown on top and bubbly.

*Veronica is 12 years old and didn't know about self-rising flour and I didn't realized it called for that until I was typing this up. It was really good with all-purpose flour.
If you don't have all-purpose flour, to make 1 cup of self-rising flour, use 1 cup all-purpose flour and add 1 1/2 tsp baking powder and 1/2 tsp salt