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
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

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

{thanks for the recipe and pic from}becky higgins

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


{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

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

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

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.

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


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


{recipe & pic from}

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


{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 {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

{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!

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 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 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
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.

Chewy Granola Bars

(these look sooo yummy..I can't wait to try them!)
thanks to make and takes for the recipe and pics

Chewy Granola Bars Recipe:
2 1/2 c. Oats - quick rolled oats
1/2 c. Rice Krispies
1/4 c. coconut
1/2 c. M&M minis
1/2 c. brown sugar
1/2 tsp. salt
1/2 c. butter, softened
1/4 c. honey
1/2 tsp. vanillaAdd all of the ingredients and mix together until combined. Press into a square 8×8 pan. Bake at 350° for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into a 9×13 pan. They seem to set a little better in the 9×13 pan.
Great Tip: Spray vegetable spray into the measuring cup before you add a sticky substance, like honey! It should slide right off.