Wednesday, December 31, 2008

Dill Dip

This is my Grandma's yummy dip and the key ingredient is the Bon Appetit....

Dill Dip

1 c. sour cream
1 1/2 tsp. dill weed
1 T. minced onion
1/2 c. mayo
1 1/2 tsp. Bon Appetit
1 T. dried parsley
Mix above ingredients together. Chill for about 1/2 hour before serving. Serve with vegetables.

Other dips that would be so yummy on this New Years EVE......
Avocado dip
Cookie dough dip
Toffee Apple dip

and some new ones I haven't tried that sound so yummy....
Corn avocado salsa
"V"Dip

Monday, December 22, 2008

Peppermint Bark

I got this off the Remembering Natalie Blog....if you haven't read this story...do it now...it will touch you! I know this family and went to school with Natalie and her husband. Her Mom shares thoughts and memories and lucky for us...yummy recipes!

Natalies Saltine Cracker Peppermint Bark
1 Cup butter
1 Cup light brown sugar
1 pkg. milk chocolate chips
40 saltine crackers
1 Cup chopped candy canes/nuts {which ever you prefer}
*Line a jelly roll pan with aluminum foil and spray with pam. Lay out the saltine crackers flat to cover the pan.
*Melt the sugar and butter together, heat until "foamy". Pour mixture over the crackers evenly.
*Place in oven @ 350 for 10 minutes. Remove from oven sprinkle choc. chips over entire pan while still hot and let sit and melt until spreadable.
*Sprinkle chopped candy canes over the top and let cool then break apart into various size pieces!
Enjoy!

Sunday, December 21, 2008

Christmas Morning Monkey Bread

Monkey Bread

18 Rhodes Rolls, Frozen
1/2 c. Brown sugar
1 c. butter
1 pkg. NON-instant Vanilla or Butterscotch pudding
Spray pan with cooking spray. Mix ingredients together. You may add nuts if you want. Pour over the rolls. Spray plastic wrap and lightly cover the rolls. Let rise overnight. Removve plastic and bake 30-35 min. in 350 oven. A bundt pan works best.

Wednesday, December 17, 2008

Treat boxes


In case someone is looking for ideas of treats to do for neighbors or friends. I made up a list of the ALL STARS in my book. I used these boxes and these are the treats I made for my friends and family!

Bottom Layer: (line box w/wax paper)
Zimm's Fudge (3-4)
Hollywood Squares(3-4)

Top Layer: (wax paper in between layers)
Oreo Truffles (2)
Peanut Sittin Pretties (2)
Snowman Donuts (2)
Pretzel Hugs (3-4)

{Happy Gift Giving}

Zimm's Fudge

This recipe comes from Aunt Phyllis and it is oh so yummy! It was pretty easy too, coming from someone who has never made candy that makes you use a candy thermometer (even though we skipped that option).

Zimm's Fudge
4 cups sugar
1 pint of cream
1 cup butter
24 oz. of Hershey's w/ almonds
Boil sugar and cream until it is 230 degrees or softball stage (we kinda guessed). Break up the candy bars and butter in a mixer and add hot ingredients. Beat really hard so it doesn't separate. We beat it on 2 in our Bosch for like 5 minutes, at least! Then you pour it in a 9x13 pan and chill! SO YUMMY!

Tuesday, December 9, 2008

UPDATE On Hollywood Squares

SO GOOD! I made these yesterday (see recipe post below), to make sure they were yummy for gift giving and oh my goodness! They taste just like the big Reeses Christmas trees. YUM! I highly reccommend these for your goodie plates!
Just FYI!

Monday, December 8, 2008

Hollywood squares

{recipe & pic from} The Homesteading Housewife

Hollywood Squares

Ingredients:
2 cups peanut butter
2-1/2 cups powdered sugar
1/2 cup brown sugar
1 tsp. vanilla
1/2 cup graham cracker crumbs
1/2 cup butter, melted
Topping:
2 squares semi-sweet baking chocolate
1 tbsp. peanut butter
Directions:Combine all ingredients except topping ingredients. Mix well and press into a buttered 9-inch pan. Melt the topping ingredients together (the microwave works well for this) and spread over the top of the peanut butter mixture. Chill until topping is firm.Cut into squares.Enjoy!!

PB Fudge Treats

{recipe and pic from joy the baker}
Don't these look so yumm-o!
Grab this recipe HERE

Crockpot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup{recipe from} The Sisters Cafe

4 chicken breast halves (I've used 3 big ones and had it turn out great)
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional :)
2 cups grated cheddar cheese (I prefer sharp)
Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Magic in the Middles

Peanut butter surprise... {recipe & pic from} Recipe Girl

DOUGH:
1½ cups (6¼ ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (3½ ounces) granulated sugar (plus extra for dipping)
½ cup (4 ounces) brown sugar, packed
½ cup (4 ounces or 1 stick) unsalted butter
¼ cup (2 3/8 ounces) smooth peanut butter
1 tsp vanilla extract
1 large egg
FILLING:
¾ cup (7 1/8 ounces) smooth peanut butter
¾ cup (3 ounces) powdered sugar
1 Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2 Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
3 Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
4 Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
5 Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
6 Bake cookies for 7 to 9 minutes, until they're set. Remove them from the oven and cool on a rack.

Yield: About 26 cookies
Cooking Tips
*These cookies freeze well. They would travel well too.
Recipe Source
Adapted from The King Arthur Flour Cookie Companion

Thursday, December 4, 2008

It's all about the FUDGE

{Recipes from}Kelseys Kitchen

Holiday Peppermint Fudge
INGREDIENTS:
4 C. sugar
2 (5 oz.) cans evaporated milk
1 C. butter
2 C. semi-sweet choc. chips
7 oz. jar marshmallow crème
½ t. peppermint extract
2/3 C. red and white peppermint candy, coarsely broken

DIRECTIONS:
1. Combine sugar, milk, and butter in a heavy 3-quart saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; heat and stir for 10 minutes.
2. Remove from heat; add chocolate chips, marshmallow crème and peppermint extract. Stir until chocolate and crème are melted and mixture is smooth; pour into a buttered aluminum foil-lined 13x9 baking pan.
3. Sprinkle with candies; cover and refrigerate until set. Cut into squares to serve. Makes 5 to 6 dozen.

Peanut Butter Fudge
INGREDIENTS:
12 oz. chunky peanut butter
1 (12 oz.) pkg. milk chocolate chips
1 (14 oz.) can sweetened condensed milk
1 C. chopped pecans

DIRECTIONS:In saucepan, combine peanut butter, chocolate chips, and condensed milk. Heat on low, stirring constantly, until chocolate melts.Add pecans and mix well. Pour into 9x9 inch buttered dish

Chocolate Peppermint cookies

{recipe & pic from} My Kitchen Cafe


Chocolate Peppermint Cookies
adapted slightly from Martha Stewart Living

Makes 6 dozen (um, not so much - I barely got 3 dozen out of the recipe)

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped (I used about 8 ounces white chocolate and the rest white almond bark, since that is what I had on hand - it worked great)

Preheat oven to 325 degrees. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In another bowl, beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)

Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl in the microwave (don't overheat or the chocolate/almond bark will sieze!). Dunk cookies into melted chocolate. Using a fork, press lightly on the cookie until completely submerged in the chocolate. Pick up the cookie with the fork, let excess chocolate drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours.

Tuesday, December 2, 2008

andes mint cookies

{these look so yummy}

ANDES MINT COOKIES
{recipe & pic from}becky higgins

3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water
Melt in a saucepan over medium heat until melted and then add:
2 c. semi-sweet chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.
Add:
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet (In only use Pampered Chef baking stones).
Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different). When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.

Monday, November 17, 2008

Gobble Till you Wobble..

{pic from} Bakerella
Bakerella has done it again! Look how cute these Turkey Cake Pops are! I thought these would be a fun kiddy craft for Thanksgiving and tastey!
GET THE RECIPE HERE!

Cheesecake FLUFF

Shannon introduced us to this Cheesecake fluff and WOW! She got it from Jared's cousin Shanette and it is so yummy!

Mix together:
3 boxes instant cheesecake pudding (sugar-free/fat-free is the only kind they sell..don't worry it is still good)
3 cups milk
Then fold in one 16 oz carton of whipped cream
In a seperate bowl mix:
1 package of crushed graham crackers
1 cube melted butter
1 Tbsp sugar
Mix well at let stand for a couple of minutes, or press into a pan and cook on 375 for about 5 min, just so their are some chunky pieces.
Add graham cracker mixture to pudding mixture right before serving
Then add:1 package frozen raspberries. (Don't mix too much or it will turn purple) Serve immediately. I promise you'll love this, and people will be asking for the recipe.

**I thought since I am a chocolate fanatic..it might be good with OREOS instead of the Raspberries or anything would be good in it really!

Saturday, November 15, 2008

Egg Nogg Bundt Cake

{Recipe & pic from} The Sister's Cafe I am totally making this for my BIL Thomas....he LOVES egg nogg!
Get the RECIPE HERE!

Sweet & Spicy Slow-Cooker Chicken


Sweet and Spicy Slow-Cooker Chicken
{Recipe & pic from}My Kitchen Cafe
originally from Prudence Pennywise


1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Monday, November 10, 2008

OREO FUDGE BARS


{recipe & pic from} Baking Blonde's Weblog

Oreo Fudge Bars
1 16oz. package of Oreo cookies
1 stick butter, melted
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk (I used Fat Free)
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (could use another 1/2 cup semi-sweet chips if you like)
1/2 cup mini chocolate chips
Preheat the oven to 325.
Line a 9×13 pan with foil and lightly spray with PAM.
Set aside 6 Oreo cookies for the toppings.
In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine.Melt butter and gently stir together with the cookie crumb mixutre. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocoalte chips together with the condensed milk and vanilla.Stir frequently until smooth.Spread evenly over the prepared cookie crust.Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes oven.Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars or it will make a big mess.
*These are not too great hot from the oven but are great after chilling and the filling has set!

Saturday, November 1, 2008

Marshmallow Pilgrim Hats

This fun idea and pic comes from Family Fun Magazine.com. It would be fun for a FHE night about Giving Thanks and these could be the treats. I also thought this would be a fun Visiting Teaching Family Treat.
All you need is: Shortbread striped cookies, milk chocolate chips, large marshmallows, and a tube of yellow decorators frosting.

1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
2. Melt the chocolate chips in a microwave or double boiler.
3. One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
4. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
5. Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

Tuesday, October 28, 2008

Fudgy Oreo Chunk M&M Brownies

WOW! I am in love! Brownies+Oreos+M&M's=yumminess! I can't wait to try these for our Halloween night get together~
Thank You Recipe Girl!
GET THIS {FABULOUS} RECIPE HERE

Monday, October 27, 2008

BOO cups

This is such a simple idea for a fun after school snack for my boys!

{recipe pic from}Kraft Food & Family
3-1/4 cups cold milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
20 OREO Cookies, crushed, divided
30 miniature semi-sweet chocolate chips
BEAT
milk and pudding mixes with whisk 2 min. Stir in 1/2 each COOL WHIP and cookie crumbs.

SPOON
1 Tbsp. of the remaining crumbs into each of 15 (6-oz.) plastic cups. Cover with layers of pudding mixture and remaining crumbs.

DROP
remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes

Friday, October 24, 2008

Pumpkin Whoopie Pies

I've seen these on a couple of different blogs and I really want to make them! They remind me of a pumpkin version of my fave, "homemade oreos".....yumm!

Pumpkin Whoopie Pies

{recipe & pic from} Mimi on the move
origanally from baked (2008, p. 151)

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tb cinnamon
1 tb ginger
1 tb cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
3 cups chilled pumpkin purée (yes, the chilling is important)
2 large eggs
1 tsp vanilla

for filling:
3 cups confectioners' sugar
1 stick butter, softened
8 oz cream cheese, softened
1 tsp vanilla
1. preheat oven to 350F. line two baking sheets with parchment.
2. whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
3. in separate bowl, whisk brown sugar and oil together until combined. add pumpkin purée and whisk to combine thoroughly. add eggs and vanilla and whisk until combined.
4. sprinkle flour mixture over pumpkin mixture and whisk until completely combined.
5. drop heaping tablespoon of dough onto prepared baking sheets, about 1 inch apart. bake 10-12 minutes, until cookies are just starting to crack on top and toothpick comes out clean from center of cookie. remove from oven and let cookies cool completely on the pan while making the filling.
6. sift confectioners' sugar into bowl and set aside. in bowl of electric mixer with paddle attachment, beat butter until completely smooth. add cream cheese and beat until combined.
7. add confectioners' sugar and vanilla and beat until smooth, but be careful not to overbeat.
8. turn half of the cooled cookies upside down (flat side up). drop a large scoop of filling on to flat side of the cookie. place another cookie, flat side down, on top of the filling. smooch a little so the filling spreads. put the whoopie pies in the fridge for about 30 minutes to firm up before serving.

Thursday, October 23, 2008

Bread Dips


I saw this on Good Things Utah today and......uh YUM! They did a Savory Italian dip and a Sweet Toffee Dip. I think these would be delicious and a meal all by themselves.....They served these with delicious breads....I have also had this toffee dip as an apple dip...SO GOOD!

GO HERE for this deliciousness!

Monday, October 20, 2008

Pizza

We made the yummiest homemade pizza for the second time the other night. I don't want to brag (b/c it wasn't my recipe), BUT it was SOO good. {It was all in the crust}
I got this crust recipe from BURNT TOAST.
No Yeast Pizza Crust
Source: EasyPizzaCrusts.com - BURNT TOAST's additions in italics
(which I loved and think makes the whole pizza)
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2/3 cup water
1 tbsp cooking oil
1 tbsp Italian Herbs
1/2 tbsp garlic powder
2 dashes cayenne pepper (i always leave this out)
Preheat oven to 400 degrees.
Prepare pizza pan by spraying with non-stick cooking spray. Combine dry ingredients in mixing bowl. Add liquids and stir to incorporate dry ingredients. Knead dough by hand 6-8 times on a lightly floured surface. Roll dough thinly. Place rolled dough onto prepared pizza pan, rub a little oil over the top to keep the sauce from making the crust soggy. Add your favorite sauce and toppings. Bake at 400 degrees for 18-20 minutes, depending on crust thickness.
Then we did BBQ Chicken for the toppings and I got that recipe HERE!

Thursday, October 16, 2008

TRUFFLES {oh sweet} truffles

Check out the many ways to make a truffle....easy and oh so yummy! Thanks Bakerella for the pics and recipes!



Nutter Butter Truffles
1 Bag Nutter Butter Cookies
8 oz softened cream cheese
1 package Chocolate Bark (dipping chocolate in blocks)
1 square of the Almond Bark for drizzling (white chocolate blocks for dipping)
1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt square of almond bark and spoon into the corner of a ziplock baggie. Snip the corner of the baggie and drizzle chocolate back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well.

Oreo Cookie Truffles
1 bag Oreo Cookies, ground in blender or food processor (filling and all)
8 oz softened cream cheese
1 package Almond Bark (white chocolate candy coating)
1 square of the Chocolate Bark for drizzling
1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt chocolate bark and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well! Enjoy!
About 30 truffles each recipe


Becky Higgins also has a version of these babies on her blog! Check them out HERE!

Tuesday, October 14, 2008

Cookie Dough Jar



Instead of taking over a plate of cookies... take a cute jar full of your favorite cookie dough. This way the recepient can bake at her leisure. Make sure to include baking directions. Cute jars can be found in the kitchen section at Wal-Mart for $2.86. Other fun ideas would be to do sugar cookie dough and attach a cookie cutter. Or fill a shaker jar with fun sprinkles and attach a recipe.
I'm totally doing this for Christmas neighbor gifts...I love it! This is the perfect cookie dough to use!
Best Chocolate Chip Cookie Ever
2 cups butter, softened (yes, you read correctly that's 4 sticks)
4 eggs
1 1/2 c. sugar
2 c. brown sugar
1 1/2 t. vanilla
1/2 t. almond extract
5 1/2 cups flour
2 t. salt
2 t. baking soda
small pkg French Vanilla instant pudding straight from the box
2 pkg chocolate chips (you could use m&m baking bits or the holiday colored choc. chips)
Basic cookie directions...Cream butter & sugars. Add eggs & extracts. Mix dry ingredients together. Slowly pour dry into wet. Stir in chips. Oven 350 for 10-12 minutes. I experimented and liked them at the 10 minute mark over the 11 or 12, slightly more doughy looking tastes better I'd say.
Thanks Jamie for your awesome recipe!

Monday, October 13, 2008

Cookie Dough Truffles


Cookie Dough Truffles

{recipe & pic from} My Kitchen cafe

½ cup butter, softened

¾ cup packed brown sugar

2 1/4 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

½ cup miniature semisweet chocolate chips

½ cup chopped walnuts (optional, I did not add them)

1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.

Wednesday, October 8, 2008

Susi's pumpkin snickerdoodle bars


{Recipe & pic from} Dozen Flours
Pumpkin Pie Snickerdoodle Bars
Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin
2 tablespoons white sugar
2 teaspoons cinnamon
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later.
To make snickerdoodle layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)In a mixer bowl with a paddle attachment, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as yummy.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut. Store in a covered container.
Yield: About 20 bars depending on how big you cut them.

Avocado Dip

I had this at Bunko the other night and WOW it is good and so simple!


Avocado Dip
2 c. mayo
2 c. sour cream
3 avocados, peeled and diced
1 TB minced onion, crushed in your hand
1 1/2 tsp. lemon juice (I tossed the diced avocados in the lemon juice to keep them from going brown???)


Serve with veggies and chips....SOO yummy!

Monday, October 6, 2008

Oreo cupcakes


Oreo Cupcakes

2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
2 tsp vanilla extract
3 egg whites, room temperature
3/4 cup milk
1 1/4 cups crushed oreo cookies (10 cookies)
Preheat the oven to 350F. Line 24 muffin cups with baking cups.In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed oreos.Spoon batter evenly into muffin tins, filling each about 2/3 full.Bake for 15-18 minutes at 350F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).Cool completely on a wire rack before frosting.
Store in an airtight container if not serving the same day.
Makes 24 cupcakes

Sugar Donut Muffins

ooh- these sound so good...
Sugar Donut Muffin

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
2 tbsp butter, melted
1/2 cup sugar, for rolling
Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.In a large bowl, beat together sugar and egg until light in color.In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Makes 10 muffins.

Tuesday, September 30, 2008

Chcolate Coconut Bars


Oh yumm- I can't wait to try these either....I really need to find someone to give all these goodies away to, so i don't eat them all...


Chocolate Coconut "Snow Storm in April" bars

{recipe and pic from} Dozen Flours

1 1/2 cups graham cracker crumbs

1 can sweetened condensed milk

1 1/2 cups sweetened flaked coconut

1/2 cup semisweet chocolate chips

1/4 cup white chocolate chips (If you don't like or have any white chocolate chips, just increase the semisweet chocolate chips by 1/4 cup)

Optional Topping

1/3 cup semisweet chocolate chips

1/2 cup sweetened flaked coconut or other nut of your choosing

Directions

1. Preheat oven to 350F. Line a 9x9 baking pan with parchment paper, leaving extra so it hangs up and over the edges of the pan. Spray the paper with some Pam or butter lightly.

2. Combine milk and graham cracker crumbs and mix together until well combined. I used my stand mixer on medium speed for about a minute, scraping the sides and bottom of the bowl once.

3. Add coconut and mix until well combined. Scrape bowl.

4. Add both chocolate chips and mix on low speed just until they are well combined.

5. Pour into prepared pan and spread until even (batter will be very thick). Bake for 30 minutes. Be careful not to over bake them.

6. If you want to add the topping, when bars are done, remove pan from the oven and scatter the chocolate chips over the top, if desired. Let it sit for about a minute, until the chocolate is melted and spread the chocolate around the surface until the top of the bars evenly covered. While the chocolate is still warm, sprinkle coconut over the top. Let the bars cool completely and then put in the fridge until you're ready to cut them.

7. To cut them, use the parchment paper to pick them up and out of the pan. (Note: If you don't have any parchment, you can just grease the pan and hope for the best. These can be a little tricky to get out of the pan without the aid of the paper.) Using a very sharp knife, cut bars into the desired length. Store in an air tight container.

Halloween Treat "Hand" bags



I got this super fun idea from creativeholidgiftideas.blogspot.com..I think it originates on Family Fun's website. This would be so fun for a Halloween party at school or home. I'm definitely going to try it.


Here is what you need:
clear, plastic food handlers gloves (I found mine at the Dollar Store)
Candy Corn
Popcorn
Twist ties

Take the candy corn and put one in the finger of each glove. Then fill up each glove with the cooled popcorn, and really stuff it in there.Then twist the hand closed with your twist tie. You are done! The kids loved them and they are sort of spooky too! I will warn you, that it took me about an hour to fill about 15 bags, the popcorn was kind of hard to stuff into the fingers



Niecea's Fried Rice

1-2 chicken breasts, cut into pieces and marinated in soy sauce
4 scrambled eggs
1/2 onion, chopped
3/4 c. frozen peas
1/2 c. butter
1-2 garlic cloves, crushed
2 c. white rice, cooked
Cook marinated chicken in a little bit of olive oil. Add onions and saute until clear. Add frozen peas. Cook until soft. Add cooked rice. In another pan, scramble 4 eggs & chop. Add to mixture. Melt 1/2 c. butter, add crushed garlic to butter, stir and add to rice. Mix all together well. (You can substitute butter for chicken broth, but the butter is better tasting.)
From: Nicea on Good Things Utah

Mmmm...Cookie Dough and Cheesecake


I just came across this recipe on My Kitchen Cafe and I am dying to try it....if someone beats me to it...let me know how it is.....(come on Sara..try it). It orginally came out of a cookbook called The Essential Chocolate Chip Cookbook and I am thinking of buying it, b/c it is sounds yummy on Dozen Flours Blog.



Chocolate Chip Cheesecake

Barsby Elinor Klivans (author) & Kirsten Strecker (photographer)

Crust

1 & 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

2/3 cup miniature semisweet chocolate chips

Preheat oven to 325°F. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.


Cookie Dough

5 tablespoons unsalted butter, at room temperature

1/3 cup packed light brown sugar
3 tablespoons granulated sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 cup semisweet chocolate chips

Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.


Filling

10 ounces cream cheese, at room temperature

1/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30-35 minutes, or until set. Transfer to wire rack.


For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. (Tip: put the chocolate chips into a zipper bag and heat on 50% power for a few minutes. Cut the corner off the bag and squeeze the bag to make drizzling less messy). Use a teaspoon to drizzle chocolate over top of bars. Cool bars in pan completely, about an hour. (Stick the bars in the freezer for 5 minutes to set quickly if you're in a hurry).Using the edges of the parchment paper, remove bars from pan. Cut into bars (clean the knife after each cut) and serve.

Yield: I was able to get 20 1"x 1" bars from my 9" pan

Monday, September 29, 2008

Tortilla Soup

Fall is the perfect time of year to make all kinds of yummy soups. My SIL reminded me of this yummy one that i made last year. I thought I got this recipe off of Just Made This blog, but I couldn't find it on there today when I went to link it....so if someone else claims this let me know and I will give you the credit! Enjoy!

Tortilla Soup
4-6 T. Vegetable oil
1 medium spanish onion, diced
3 cloves garlic, minced
1 (26 oz.) can petite diced tomatoes
2 T. Cumin
1 T. chili powder
1 tsp. salt
3 bay leaves
2 cans chicken broth
2 cooked chicken breasts, shredded
1 can black beans
1/2 cup frozen corn

Garnishes:
Sour cream
avocado, diced
cilantro
corn tortilla strips (I just used crushed chips)

In heavy pot, on medium tomed. high heat, heat oil. Add onion and let sweat 5 or so minutes. Add garlic and stir until you can start to snmell the garlic, a few seconds or so. Add the tomatoes and seasonings. Bring to boil. Add the broth and reduce heat to simmer. Ten minutes later add the beans, corn & chicken. Simmer another 20 minutes. Serve with garnishes.

"KNEADERS" Pumpkin Choc. Chip Cookies

Oh man! These are SOOOO good! I saw these on Good Things Utah. Everything that Kneaders makes on the show looks so yummy and I have yet to make it to one of their actual stores! I think they are only in Utah County??? Anywho...these turned out so yummy, so I thought I would share the recipe!
CHECK OUT ALL THE YUMMY DEETS HERE!

pumpkin chocolate chip muffins


pumpkin chocolate chip muffins
{recipe & pic from}becky higgins

1 c. flour
1 c. sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

2 eggs, beaten

1 c. ground pumpkin (canned)

1/2 c. cooking oil

1/3 c. chocolate chips

Mix together. Fill muffin cups and bake at 350 for 20-25 minutes.

Thursday, September 11, 2008

Sweet tooth or what?

Man, I must really have a sweet tooth today, b/c every recipe I see is one I want to try.... TODAY! Here is another new one that I really want to try!

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

from A. Marilyn {recipe & pic found on} My Kitchen Cafe

Rolls:

½ cup warm water

2 tablespoons active dry yeast

2 tablespoons sugar

3 ½ ounce package instant vanilla pudding

½ cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour

Filling:

1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon

Frosting:

8 ounces cream cheese

½ cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner’s sugar

2-3 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

PB Bars


Peanut Butter Bars

{recipe & pic from}One More Moore

1 c. butter

1 c peanut butter

2 c graham cracker crumbs

2 c powdered sugar

1 1/2 c semi-sweet choco chips

4 Tbsp peanut butter

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refrigerate for at least 1 hour.

Chocolate and PB Delights


{Recipe & Pic from} Good Eats N' Sweet Treats

3/4 cup butter

1-1/2 cups sugar

3 eggs

1 tsp vanilla extract

1-1/3 cups all purpose flour

3 tbsp baking cocoa

1/2 tsp baking powder

1/2 tsp salt

1/2 cup chopped nuts, optional (I omitted these)

4 cups miniature marshmallows


Topping:

1-1/3 cup chocolate chips

1 cup peanut butter

3 tbsp butter

2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar.

Add eggs and vanilla; beat until fluffy. Combine flour, cocoa, baking powder and salt; add to creamed mixture. Stir in nuts if desired. Spread in a greased 15 x 10 x 1" pan. (I used a 13x9" pan)

Bake at 350F for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. (I did not have to spread the marshmallow layer because I used a 13x9" pan, so the 4 cups of marshmallows amounted to an even, single layer of marshmallows)For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill.

Yield: 3 dozen

Wednesday, September 3, 2008

Easy Cinnamon Rolls




Cinnamon Rolls

2 cans refrigerator biscuits
1 cup brown sugar
2 tsp. cinnamon
2/3 stick butter, cut into 20 little pats

Icing
2 cups powdered sugar
2-3 TBS Milk
1 1/2 tsp almond extract (I used vanilla)

Preheat oven to 400. Grease muffin pan. Place one biscuit in each tin, leaving the two tins in the middle unfilled. (You'll need two muffin pans or I used a cake pan) Combine brown sugar and cinnamon. Sprinkle a aspoonful of sugar mixture over each biscuit. Place a pat of butter on top of the sugar on each biscuit. Fill the 2 empty tins in the middle with a little water. Bake at 400 for 12 minutes.

Icing: Using an electric mixer, combine powdered sugar, milk, and extract until very smooth. using a spoon, remove the biscuits from the pan. Drizle icing over the biscuits. Serve warm. YUM!

Saturday, August 30, 2008

Squash Cookies

No not a sweet cookie, but the oh-so-yummy savory kind! I got this recipe from Aunt Phyllis and decided to try it and WOW! It is way better than I expected.......I love finding new ways to use up that garden produce....



Summer squash Cookies

2-3 squash
bread crumbs
seasoning salt
garlic pepper
2 eggs slightly beaten
Oil
Heat oil in skillet. Add seasonings to bread crumbs. Slice the squash in 1/4 inch slices. Dip them in the egg and roll in bread crumbs. Drop into hot oil and turn once. Let them cool on a tpaper towel lined plate. We dipped them in ranch and they were soooo yummy! ENJOY!

Thursday, August 21, 2008

Mini Carmel Apples

I found this recipe on the Family Fun website and it's a super cute idea! I made these yesterday for my visiting teaching ladies!

{the pics and recipe comes from} Family Fun


RECIPE INGREDIENTS:
4-inch lollipop sticks
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups



1. First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.


2. Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.

Thursday, August 14, 2008

chicken noodle casserole

CHICKEN NOODLE CASSEROLE
{thanks for the recipe and pic from}becky higgins
~THIS LOOKS SO YUMMY

You need:
4 pieces of chicken breasts, cooked & cubed
1/2 c. chopped onion
1/4 c. chopped green pepper
Butter or margarine
3 Tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1 sm. jar of pimentos
2 cans (8 oz. total) sliced mushroom pieces (juice drained)
stuffing mix (I prefer Peppridge Farm brand)
egg noodles (about 6 oz. dry)
Cook chicken first (boil) and allow to cool. Cut into pieces and set aside. Cook egg noodles according to directions on package. In a saucepan, saute onion and green pepper in margarine. Make a white sauce of 3 Tbsp. margarine, flour and milk. Combine sauce with onion and green pepper mixture and bring to a boil. Add cream of chicken, pimentos, mushrooms and chicken. Combine this with the noodles. Place in casserole and sprinkle with stuffing mix. Dot with butter (my preference) or margarine. Bake (covered with tin foil) for 30 minutes at 350, until bubbly and lightly brown on top.

Banana Bread


BANANA BREAD

{recipe and pic from becky higgins}


(makes 4 mini loaves)

2 1/2 c. flour

1 c. sugar

3 1/2 tsp. baking powder

1 tsp. salt

3 Tbsp. oil

3/4 c. milk

1 egg

3 ripe bananas, mashed

chopped nuts or chocolate chips (optional)

Combine all ingredients (except nuts or chocolate chips) in a mixing bowl and beat on medium speed for about one minute. Then add the nuts or chocolate chips (I'm all about adding the chocolate!) and stir them in with a spoon. Bake for 30-35 minutes at 350. This recipe makes 4 mini loaves. You could also pour the mixture into a mini muffin pan. If you do the mini muffins, they only need about 10 minutes in the oven. Or you could do one large loaf of banana bread and that would take about an hour to bake.

Peppermint Fudge


PEPPERMINT FUDGE {recipe and pic from}Becky Higgins

[ fudge layer ]

3 tsp. butter, softened (yes tsp. ... not Tbsp.)

4 oz. cream cheese, softened

4 c. powdered sugar

6 Tbsp. baking cocoa

1 tsp. milk

1 tsp. vanilla extract


[ peppermint layer ]

2 oz. cream cheese, softened

2 c. powdered sugar

1/2 tsp. milk

1/2 tsp. peppermint extract

1/4 c. crushed peppermint candy (about 10-12 candies)

Line the bottom and sides of a square baking dish with foil. Grease foil with butter; set aside. In a small mixing bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk and vanilla. Spread into prepared pan. Chill for an hour until firm. For peppermint layer, beat cream cheese in a small mixing bowl. Gradually beat in powdered sugar, milk and extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for an hour or until firm. Using foil, lift fudge from pan. Gently peel off foil and cut into squares.

Notes: A double batch fits well in a 9” x 13” pan and makes about 7-8 dozen little squares of fudge. Also, to crush the peppermint candies, I place them in a thick zip lock bag and use a rubber mallet (soft hammer). This is where my kids like to help!

*Added comment: I recommend storing your fudge in the refrigerator. It's probably fine at room temperature (I think?), but that's just my personal preference. I think it tastes better chilled.

Chocolate Oat Squares


CHOCOLATE OAT SQUARES {recipe & pic from}Becky Higgins


1 c. plus 2 Tbsp. butter or margarine, softened, divided

2 c. packed brown sugar

2 eggs

4 tsp. vanilla extract, divided

3 c. quick-cooking oats

2 1/2 c. all-purpose flour

1 1/2 tsp. salt, divided

1 tsp. baking soda

1 can (14 oz.) sweetened condensed milk

2 c. (12 oz.) semisweet chocolate chips

1 c. chopped walnuts

In a mixing bowl, cream 1 c. butter and brown sugar. Beat in eggs and 2 tsp. vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda in a separate bowl; stir into creamed mixture. Press 2/3 of oat mixture into a greased 9" x 13" baking stone (or pan). It's also fine in an 8" x 8" pan. You'll just have taller squares.In a saucepan combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. Bake at 350 degrees for 25 minutes or until golden brown. Allow to cool. Cut into squares. Yield: 4 dozen.

Peppermint Truffle Cake


Peppermint Truffle Cake

{from} creative holiday gift ideas

Filling
1 (6-oz.) package (or 1 cup) semisweet chocolate chips.
2/3 cup sweetened condensed milk
(not evaporated milk – you want the sweet, sticky stuff)
½ teaspoon peppermint extract

Cake
1 (18.25-oz.) pkg. devil’s food cake mix
1 (8-oz.) container nonfat sour cream (you can use the fat kind, too)
1/3 cup oil
3 eggs

Icing
¾ cup powdered sugar
1 ½ oz. cream cheese, softened
1 to 2 tablespoons milk
6 hard peppermint candies, finely crushed
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan (or bundt pan). (Pam with Flour makes this sooo easy.) In a medium microwave-safe bowl, combine all filling ingredients. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. Set aside.
2. In large bowl, combine all cake ingredients; beat with electric mixer at low speed until combined. Beat 2 minutes at medium speed. Spoon into greased and floured pan. Drop spoonfuls of filling over batter, keeping filling away from sides of pan.
3. Bake at 350°F for 35 to 45 minutes or until toothpick inserted ner center comes out clean and edges begin to pull away from sides of pan. Cool in pan for 10 minutes. Invert cake onto wire rack. Cool 1 hour or until completely cooled. (Center of cake may sink slightly during cooling.)
4. In medium bowl, combine powdered sugar, cream cheese and 1 tablespoon of the milk; beat with wire whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store in refrigerator.

HIGH ALTITUDE (ABOVE 3500 FT):
For cake, add 2 tablespoons flour to dry cake mix. Decrease oil to 2 tablespoons and increase eggs to 4.
Bake at 375°F for 40 to 45 minutes.

Chicken Noodle SOUP


CHICKEN NOODLE SOUP


2 chicken bouillon cubes (or 2 tsp. granules)

2 cans chicken broth

1 c. chopped carrots

2 c. chopped celery

1/4 c. chopped onion

1/2 (half) can cream of chicken soup

1/4 c. milk

1/2 cube (4 Tbsp.) butter

1/4 c. flour

2 c. chopped cooked chicken (2 pieces)

4-6 oz. egg noodlesBoil chicken until fully cooked.

Cook egg noodles. Dissolve 2 bouillon cubes in 1 cup boiling water. Add chicken broth and vegetables to the liquid until tender. In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth. Whisk soup and milk mixture into broth and vegetables. Melt butter then stir into flour. Add to soup mixture. Add chicken and noodles. Optional: Season to taste with salt & pepper or Schillings garlic & herb seasoning.

Corn Avocado Salsa


CORN & AVOCADO SALSA

{recipe & pic from} beckyhiggins.com

1 can white corn, drained

1 can black-eyed peas, drained

1/2 bunch green onion, chopped

1/2 bunch cilantro, chopped

4 med. tomatoes, chopped

3 avocados, chopped

1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight

Chicken & grape past salad


CHICKEN & GRAPE PASTA SALAD

{recipe & pic from} BECKY HIGGINS

3 chicken breasts, cooked & cut into bite-sized pieces

16 oz. pasta shells, cooked

3 stalks celery, chopped

2 c. grapes, halved

1/2 c. slivered almonds, toasted

1 c. mayonnaise (maybe a touch more)

1 Tbsp. dill

1/2 tsp. salt

1/8 tsp. pepper

Mix all ingredients and chill. This makes a big batch (it will fill a large bowl), so it's perfect to share at a BBQ.

Crepes



CREPES {thanks for recipe & pic} Becky HIGGINS


4 eggs
1/4 tsp. salt
2 c. flour
2 1/4 c. milk
1/2 stick (4 Tbsp.) melted butter

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and melted butter; beat until smooth. Heat a lightly oiled 9" frying pan over medium heat. Using a 1/4 c. measuring cup, scoop the batter into the pan. Immediately tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Fill with your favorite fresh fruit, rolled up in the crepe, and sprinkle a little powdered sugar on top.

chicken caesar pasta



CHICKEN CAESAR PASTA
{recipe &pic from} becky higgins


16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini’s original Caesar dressing
1 Tbsp. crushed garlic
1 Tbsp. olive oil
1 pint cherry tomatoes
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, chopped

Cook pasta and drain. Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).

Tuesday, August 12, 2008

Broccoli Chicken Lasagna


This is an awesome recipe I got out of a Taste of Homes Casserole Cookbook. I have made it several times and it's great!

Ingredients:
1/2 pound sliced fresh mushrooms (i leave those out)
1 large onion, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (14-1/2 ounces) chicken broth
1-3/4 cups milk
2/3 cup grated Parmesan cheese
1 package (16 ounces) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1-1/3 cups julienned fully cooked ham, divided
2 cups (8 ounces) shredded Monterey Jack cheese, divided
2 cups cubed cooked chicken
Directions: In a large skillet, saute mushrooms and onion in butter until tender. Stir in the flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through. Spread 1/2 cup broccoli mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese. Top with three noodles, half of the remaining broccoli mixture, all of the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham. Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Yield: 12 servings.

Thursday, August 7, 2008

Mandarin Orange Salsa

Mandarin Orange Salsa

~I got this recipe from SIL Kim and it is suprisingly yummy! It sounds weird....it looks weird, but trust me everyone who says that...ends up liking it!

2 cans (11 oz) mandarin oranges, drain & half
1 1/2 cups finely chopped red onions
2 cups seeded and chopped tomatoes
1 tbsp. Knorr chicken flavor bouillon
1/3 cups lime juice

Tuesday, August 5, 2008

Frozen Dream Crunch Bars


Frozen Dream Crunch Bars

10 TBS butter, melted (1 stick plus 2 TBS)
1 cup packed brown sugar
2 3/4 cups Rice Krispies
1 cup flaked coconut
1 cup slivered almonds (or other favorite nut, like pecans)
3/4-1 gallon Rainbow Sherbert, softened (or other fave icecream flavor)
Preheat oven to 325.
Lightly spray a baking sheet with PAM spray. Place frozen Sherbert on counter or in fridge to soften.Toast the almonds by spreading slivered almonds evenly over baking sheet and bake for 8 minutes, stirring after 4 mintues. Remove from oven. Increase oven temperature to 375.
While nuts are toasting, melt butter in a microwave safe bowl in 30 second intervals, stirring after each interval until melted.
In a large mixing bowl, stir together butter, cereal, brown sugar, coconut and toasted nuts.
Spread mixture on a baking sheet.
Bake in oven 10 minutes, stirring every 3 minutes for even browning. Watch carefully and do not let burn. Let cool completely.
Press 2/3 of cooled mixture into the bottom of a 9×13 pan. Gently spread softened sherbert over crust. Sprinkle remaining mixture evenly over Sherbert layer, cover tightly and freeze until set.

Famous Sugar Cookies

Famous Sugar Cookies
(i haven't tried this one yet, but the frosting sounds yummy)
THANKS AGAIN, Baking Blonde for all your yummy recipes!

1 cup butter (VERY soft)
1 cup sugar
1 large egg
1 tsp vanilla extract
2 3/4 cups flour
2 tsp baking powder
Preheat oven to 375.
In a small bowl stir together the flour and baking powder. Set aside.In mixing bowl beat butter until soft and smooth. Add in sugar and beat to combine. Add egg and vanilla and beat until just combined. Add flour mixture. Beat until just combined and dough is smooth.
Turn out to floured work surface and roll to 1/3″ thickness. Use cookie cutter to cut desired shapes.
Place cookies on baking sheets and bake for 6-9 minutes until beginning to brown on bottom and around edges. Don’t overbake or they will be crisp. Tasty, but crisp.
Cool on counter.
Once cooled, frost with desired frosting. I used this one:

Famous Frosting
4 oz. Cream Cheese, softened
1/2 stick butter, softened
1 tsp vanilla extract
1/4 tsp salt
2 cups powdered sugar (sift after measuring)
*whipping cream to thin if needed
In a small bowl, combine cream cheese, butter, vanilla and salt. Beat until combined. Slowly beat in powdered sugar until well combined. Add more powdered sugar or whipping cream until desired consistency is reached.
Stir in food coloring if desired. Frost cookies. Allow to set for 20-45 mintutes before storing.

Froot Loop Clusters


These look fun and yummy...great for kids....thanks bakingblonde for the recipe and pic.


Froot Loop Clusters

16 oz. White Chocolate chips or Almond Bark (or a mixture of the two)

1 TBS shortening (for melting if using white chocolate chips)

5-7 cups Froot Loops Cereal

*If you want you could stir in nuts , M&M’s or mini marshmallows as well. Line a large baking sheet with Wax Paper or Parchment Paper. Set aside.In a large bowl pour in 5 cups of Froot Loops cereal, set aside.In a microwave safe bowl place the white chocolate chips (and shortening) and/or almond barkMelt for 1 minute and then stir. Continue to melt in 20 second intervals, stirring after each interval until the chocolate/bark is smooth.

Carefully pour the melted chocolate into the bowl of cereal and fold to combine.Add additional cereal 1/2 cup at a time and fold into the mixture using a rubber scraper (spatula) until the cereal is well coated.
*You may not use all of the cereal. It depends on how well coated you want your cereal clusters.Make sure they are coated enough to stay in a cluster.
Carefully spoon mixture onto prepared baking sheet into tablespoon-sized clusters.Allow to cool completely on counter or in fridge. Once cooled and completely set store in airtight container in a cool dry place.

OREO Cheesecake

Thanks Bakingblonde for recipe and pics of this yummy looking cheesecake!~

Oreo Cheesecake

2 cups Oreo Cookie crumbs

3 TBS butter, melted

3 pkgs. (8 oz. each) cream cheese, softened

1 can (14 oz.) Sweetened Condensed Milk

1/4 cup granulated sugar

1 TBS flour

3 large eggs

1 tablespoons lime juice

1 tablespoon vanilla extract

15 Oreo Cookies, quartered

Oreo cookies for garnish if desired
Preheat oven to 300° F. Grease 9-inch springform pan.Fill an oven safe cake pan (I use a 9×9) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.
In a medium mixing bowl, combine Oreo crumbs and butter, stir to combine. Press onto bottom and 1 inch up side of prepared pan.Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.
In a large mixing bowl beat cream cheese until creamy. Add sweetened condensed milk and beat until smooth. Add sugar and flour, beat to combine. Add eggs one at a time beating only to combine after each addition. When adding the third egg, also add the lime juice and vanilla extract; beat until combined.
Using a spatula, gently fold in the quartered Oreo cookies. Gently pour batter evenly into prebaked crust.

*You can arrange Oreo cookie pieces over top of batter for a pretty presentation if desired.

Bake in preheated oven for 50-65 minutes or until edge is set and center moves slightly. Watch carefully and do not overbake.Shut oven off and allow cheesecake to cool in oven for 1-4 hours. Run a warm knife around edge of cheesecake after 1 hour.Place in fridge to cool completely. (Remove the pan of water)Allow to chill at least 24 hours before serving for best flavor and texture.

Sunday, August 3, 2008

Semi-Homemade Donuts

OOH these look delicious and fun to make....thanks to makeandtakes.com for this fun recipe and pics!

This recipe for semi-homemade donuts starts from a can, but comes out baked hot and fresh. Using ready-to-use biscuit dough, these donuts are easy and fast to make.

Supplies for Donuts:
biscuit dough - ready to use or from scratch
small circle cutter - I used a medicine cup that came from children’s Tylenol
1/4 - 1/2 cup cooking oil - vegetable or canola
tongs
paper towels
cinnamon and sugar mix
Open the biscuit can and spread all the rolls out. Then using a small circle cutter, press out a donut hole right in the middle.
Then get your pan on medium heat with 1/4 - 1/2 cup oil. Depending on how many you make, you will need more oil. You want enough oil to cover half of the donut when cooking. Place 3-4 doughy donuts into the pan and leave until the bottom is golden brown. Don’t do anything else but watch these, as they cook fast and don’t want them to burn. Then turn them over and cook another minute or so. Using tongs, place the cooked donut on paper towels to drain and cool slightly.
Now place the donuts on a plate and sprinkle with cinnamon and sugar. I use a shaker I bought for $1 at Walmart and it’s the best for pre-mixing cinnamon and sugar or for powder sugar too. You could also top your donuts with a powdered sugar/milk glaze. Even a chocolate frosting with sprinkles would be yummy.
Now you’re ready to eat.