Thursday, December 10, 2009

Quick & Easy Christmas Candy

We made these last night at YW....our PP leader...Heather had all the girls over to her house and taught them all how to make these yummy candies! She is amazing!





Monday, December 7, 2009

Frosty the snowman....

I saw these on According to Kelly and
I think they are soooo cute!

So, grab a bag of these next time you are at the store
and decorate up some snowman oreos!

Snowman Donuts


I thought this would be a such a cute neighbor gift or FHE treat. They just make me smile! Idea found on creativeholidaygiftideas.blogspot.com

Monday, November 23, 2009

Pilgrim Hat Cookies

{Recipe & pic from} taste of home

Pilgrim Hat Cookies
Ingredients:
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
Directions: In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of a cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.

Thursday, November 19, 2009

Crunchy Caramel Reeses Cookie Bars


OH MY.....DON'T THESE LOOK AMAZING!

{Recipe & pic from} Picky Palate


Crunchy Caramel Reeses Cookie Bars
1 Roll Sugar Cookie Dough, Pillsbury (or use your favorite sugar cookie recipe)
1 Cup crushed pretzels
3 Cups mini Reeses Peanut Butter Cups, unwrapped
10 Kraft caramels, unwrapped
1 Tablespoon milk
1/2 Cup semi sweet chocolate chips
1. Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups. Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.
9 bars

Thursday, November 12, 2009

Banana Crumb muffins


My friend posted this recipe on facebook and I think it sounds SO delicious!

Can't wait to try them on a cold morning!

Banana Crumb Muffins

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat together bananas, sugar, egg, vanilla, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
* Tip: Double batch to make 4 mini loaves, bake at 350 for 30 minutes. :)

Wednesday, October 28, 2009

Candy Corn Cupcakes

{recipe & pic from} your home based mom
Does it get any cuter!!!
Candy Corn cupcakes are sure to be the hit
of any Halloween Party you have to attend this next week!

Make your favorite white cake recipe or use a cake mix. You divide your cake batter in half, adding yellow to one and orange to the other. Add the yellow batter first into the cupcake liners and then freeze the batter for about 10 minutes and then add the layer of orange and bake! Bake for 18-20 minutes or until a toothpick comes out clean.
The white frosting on the top makes it look just like a piece of candy corn!

Tuesday, October 27, 2009

Halloween Oreo Cheesecakes



Halloween Oreo Cheesecakes

1/2 cup sugar
2 8-oz packages plain cream cheese, room temperature
3 large eggs, room temperature
1/2 cup milk2 tsp vanilla extract
1 tbsp all purpose flour
1 1/2 cups chopped Oreo cookies (Halloween colors)
16 whole Oreo cookies (Halloween colors)
Preheat oven to 350F. Line 16 muffin cups with paper liners.In a large bowl, beat together sugar, cream cheese, eggs, milk and vanilla extract until very smooth. Blend in flour. Stir in chopped Oreo cookies.Place 1 Oreo in the bottom of each muffin cup. Top with approx. 1/4 cup cheesecake batter.Bake for 16-19 minutes, until cheesecakes are set. Cool in pan.Chill cheesecakes before serving for at least 2 hours.
Makes 18.

Friday, October 23, 2009

Peanut butter pie

{recipe & pic from} your home based mom
Peanut Butter Pie
Crust:
1 2/3 C graham cracker crumbs or Oreo cookie crumbs
1/4 C sugar
3/4 stick/cube butter
Combine crumbs, sugar and butter and press into a 9 inch pie plate. Bake a 425 degrees for 9 – 10 minutes. Let cool.
Filling:
3 oz. cream cheese
1 C powdered sugar
1/4 C milk, I used half and half
1 C smooth peanut butter
1 tsp vanlla
1 1/2 C heavy cream
Chopped up Reese’s Peanut Butter Cups I used one King size bar) and extra whipped cream for topping
Beat cream cheese with powdered sugar until light and fluffy. Add in milk, peanut butter and vanilla. In a chilled bowl beat whip cream until it holds a stiff peak. Stir one third of it into the peanut butter mixture. Fold in the remaining whipped cream until thoroughly combined. Pour filling into cooled pie crust. Decorate top of pie with additional whipped cream and chopped candy.
Refrigerate for 4 hours or overnight is better.

Thursday, October 22, 2009

Pumpkin Gooey Butter cakes

{Recipe & pic from} Paula Deen on Food Network

Pumpkin Gooey Butter Cakes
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Wednesday, October 14, 2009

Apple Dip

My MIL gave me all these apples and I knew just what to make!

SWEET TOFFEE DIP
8 oz cream cheese (room temperature)
½ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
1 ½ toffee candy bars ( finely chopped)

I just used the Toffee bits found in the baking section


Preparation:Mix all ingredients except for toffee bar together until incorperated. Refrigerate for at least 1 hour before serving. Add chopped toffee bars right before serving. Erve cold with apples slices.

{Recipe from} Kneaders via Good Things Utah

Monday, October 12, 2009

nutter butter ghosts

These little guys are so cute! Find them HERE.
{Recipe & pic from} Marta writes blogspot

Thursday, October 1, 2009

Halloween Pumpkin bars

{Recipe & Pic from} Taste of Home


Halloween Pumpkin bars
Ingredients:
1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips
Directions: In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar. In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.

Wednesday, September 30, 2009

Quick and Simple Brownies


{Recipe & pic from} The Sisters Dish


Brownies
Ingredients:
1 3.4 oz package instant chocolate pudding mix
milk, amount indicated in pudding directions
1 18 oz box of chocolate cake mix (I used Devils Food Cake)
1-2 cups semi-sweet chocolate chips or other mix-in (optional)
Directions: Prepare pudding according to package directions. Stir in cake mix, careful not to overbeat or incorporate too much air. Stir in chocolate chips or other mix-in. Pour into a greased 9x13 baking pan. Bake at 350 for 30-35 minutes or until the top springs back when lightly touched.

Ice cream Pie

OH YUMM.....I cannot wait to make this recipe....I have never been a fruity pie fan...but ice cream pie....oh yes!
{recipe & pic from} Cheat Day Cafe



Ice Cream Pie (Makes 2 pies)
What you will need:
2 chocolate cookie crusts
(2) 1/2 gallons of ice cream (I usually put chocolate on the bottom and a different flavor on top)
1 package semi-sweet chocolate chips
1 cup whipping cream (not whipped)


Spoon 1/2 the container of chocolate ice cream in each pie crust. You might need to let the ice cream sit on the counter 5 minutes or so until it is soft before you scoop it into the crust. Put pies into the freezer to harden.
While pies are in the freezer make your chocolate sauce by putting your chocolate chips and whipping cream in a heavy sauce pan. Melt the chocolate until smooth and then let mixture cool to room temp.


Take pies out of the freezer and drizzle chocolate sauce over the 1st ice cream layer. Place back into the freezer to harden chocolate sauce.


When sauce is hardened, remove pies from freezer and spoon 2nd flavor of ice cream on top. I like to mound it more in the center so that it is kind of "dome" like. Drizzle with remaining chocolate sauce. Place in freezer to harden.


When hardened you can put it in a large Ziplock freezer bag to store. Your second pie can keep really well in the freezer until you need it. (if it lasts that long)


This time I put cookies and cream on my first pie and Moose Tracks on my second pie. I had some Reese's Peanut Butter Cups on hand so I chopped them up and put them between the layers and on top of the Moose Tracks pie. It was delicious!

Coconut Cupcakes


{recipe & pic from} food network


barefoot contessa's coconut cupcakes
ingredients

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

for the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted


directions

preheat the oven to 325 degrees

in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. with the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. add the vanilla and almond extracts and mix well.in a separate bowl, sift together the flour, baking powder, baking soda, and salt. in 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.

mix until just combined.

fold in 7 ounces of coconut.

line a muffin pan with paper liners.

fill each liner to the top with batter.

bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. allow to cool in the pan for 15 minutes. remove to a baking rack and cool completely.

meanwhile, make the frosting.

in the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. add the confectioners' sugar and mix until smooth.

frost the cupcakes and sprinkle with the remaining coconut.

Monday, September 21, 2009

Cake Mix Cinnamon Rolls

Here is the recipe for the Cake mix cinnamon rolls I made and fell in love with. I actually got my recipe out of the Worldwide Ward Cookbook, but I didn't know if I could copy that one, so I found this one on Recipezaar and it is almost identical. These are so delicious and I can't wait to make them again!



Cake Mix Cinnamon Rolls
5-6 cups flour
1 (18 ounce) package yellow cake mix
2 (1/4 ounce) packages yeast
2 1/2 cups warm water
1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon cinnamon



Frosting
6 tablespoons butter or margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla
2-3 tablespoons milk

Directions
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 45 minutes.
Punch dough down.
Divide dough in half and let rest covered 10 minutes.
Turn onto a lightly floured surface.
Roll each portion into a 14 X 10 rectangle.
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
Roll up jellyroll style, starting with long side.
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans. Cover and let rise until almost doubled, about 20 minutes (this is where you can put them in the fridge over night).
Bake at 400 for 10-15 minutes or until golden brown.
Cool for 20 minutes.

Fruit Salad



This is such a yummy salad. We had it this weekend and it reminded me how yummy it is!


Fruit Salad

1 Lg. cool whip

2 pkg. instant cheesecake pudding

1 bag frozen strawberries

2 lb. strawberry yogurt (5 small)

1 bag blackberries or raspberries

Add 5 bananas sliced last


SO YUMMY!

Thanks Aunt Phyllis!

Tuesday, September 8, 2009

Marshmallow Surprise Cookies

{Recipe & Pic from} My favorite Recipes

Marshmallow Surprise Cookies
1 3/4 cup flour
3/4 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 tsp. vanilla
12 large marshmallows, cut in half horizontally
--Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined. Using a tablespoon or 1 3/4 inch ice cream scoop, drop dough onto un-greased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10-12 minutes. Remove baking sheets from oven, place a marshmallow, cut side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2-2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Salted Peanut chews

{Recipe & pic from} My favorite Recipes

Salted Peanut Chews (Christmas bar cookie)
Crust:
1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1/2 cup soft margarine
1 tsp. vanilla
2 egg yolks
3 cups mini marshmallows
Topping:
2/3 cup corn syrup
1/2 cup margarine
2 tsp. vanilla
2 cups (12 oz.) peanut butter
2 cups rice krispies
2 cups cocktail peanuts
--Heat oven to 350 degrees. Combine crust ingredients except marshmallows. Press in bottom of ungreased 9x13 pan. Bake @ 350 degrees for 12-15 minutes until light golden brown. Immediately sprinkle with marshmallows. Return to oven for 1-2 minutes until marshmallows begin to puff. Cool while preparing topping. In large saucepan heat topping ingredients until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill, cut into bars.

Strawberry Delight


{Recipe & pic from} My Favorite Recipes

Strawberry Delight
9 Graham crackers, crumbled (approx. 1 1/2 cups)
1/4 cup sugar
1/3 cup butter, melted
8 oz. cream cheese, softened
1/4 cup sugar
2 Tbsp. milk
1 (8 oz.) tub Cool Whip (or 3 1/2 cups)
4 cups strawberries, hulled and halved
1 (3.4 oz.) pkg. vanilla pudding
2 1/2 cups cold milk
--Combine crumbs, 1/4 cup sugar and melted butter. Press into 9x13 pan, chill (5-10 minutes). Beat cream cheese with 1/4 cup sugar and 2 Tbsp. milk until smooth. Fold in half of the Cool Whip. Spread over crust. Arrange strawberries in even layer. Prepare pudding with 2 1/2 cups milk. Pour over strawberries. Chill several hours or overnight. Before serving, spread remaining Cool Whip over pudding. Garnish with additional strawberries if desired. Serves 15. (Add more strawberries if you want to off-set the pudding and whip cream mixture balance. Or use 4 cups peaches for a variation from strawberries.)

Thursday, September 3, 2009

Luau Fruit Salad


This sounds so delicious!

{Recipe from} Real Mom Kitchen

Luau Fruit Salad
1 small package coconut cream pudding mix
1 cup buttermilk
1 (8 oz) container cool whip
1 banana, sliced
1 diced apple
1 (15 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges
1/2 cup toasted coconut (I only do this if I am taking the salad somewhere)
Mix dry pudding mix and buttermilk together for 2 minutes. Fold in cool whip. Mix in fruit. Top with toasted coconut just before serving.
This is such a fun twist on the regular old pasta salad...I will definitely be trying it!

Fiesta Chicken Pasta Salad

{Recipe from} Real Mom Kitchen

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil (I used canola)
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts, but I left this out)
3/4 box garden rotini (I used an entire 12 oz box)
1 can black beans, rinsed and drained
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn, thawed (I used 2/3 of a 16 oz. pkg)
Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

Wednesday, September 2, 2009

QUESADILLAS!

{Recipe from} My Favorite Recipes

Bean and Corn Quesadillas
1 cup (more or less to taste) cheddar cheese, grated
2 burrito size flour tortillas
1/2-3/4 cup bean and corn salsa (or subst. with black beans, corn, tomato, etc.)
butter
--Spread butter on one side of each tortilla. Put butter side of one tortilla down on a flat skillet. Sprinkle cheese evenly on top. Sprinkle bean and corn salsa evenly over cheese. Place second tortilla on top of spread (butter side away from beans and cheese). Heat until golden. Flip quesadilla over and brown the other side. Serve warm, with BBQ-Ranch Dip.

BBQ Ranch Dip/Dressing
--Follow the link for directions on making the dip. Or, just mix 1 part BBQ sauce with 2-3 parts ranch dressing.

Noodle, Cheese and Broccoli Soup


mmm....mmm...good...I am ready to try this one!

{Recipe from} My Favorite Recipes


Noodle, Cheese, and Broccoli Soup
6 cups milk (don't use whole milk--it curdles)
1 1/2 head of fresh broccoli
1 lb. Velveeta cheese (don't use the imitation stuff, it doesn't melt right)
6 chicken bouillon cubes
8 oz. EXTRA FINE egg noodles (or subst. Cellentani pasta or any other pasta)
dash of garlic salt (or more)
6 cups water
dash of pepper
--Pour 6 cups of water in a big pot. Bring to a boil. Add bouillon cubes and dissolve them in boiling water. Add fine egg noodles, cook 2 minutes. Add broccoli (already chopped) and cook until barely tender. Add dash of garlic salt and pepper. Stir in 6 cups of milk. (I like to take 1/2 cup of the milk and add it to flour to make a thicker soup). Turn heat to medium. Cut up Velveeta cheese into small cubes. Add cubes of cheese to milk. Stir until melted. DON'T BOIL (it will curdle and look like little pieces of floating butter).

Tuesday, August 25, 2009

Chicken Pot Pie

Are you ready for Fall?
I am and these recipes will warm us right up...don't they look yummy! {Recipe & Pic from} Picky Palate

Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie
4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 Cup chicken broth
1 Cup milk
2 15 oz cans Mixed Veggis, drained
3/4 Cup crumbled bacon pieces, already cooked
1 Cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese
Cholula Hot Sauce to top, if desired
1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy! Enjoy.
8 servings

Pizza Bubble Ring

{Recipe & Pic from} My Favorite Recipes


Pizza Bubble Ring
6-8 Tbsp. butter or margarine, melted
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2 cans (12 oz. each) Pillsbury Golden Layers refrigerated flaky biscuits
40 small slices pepperoni (about 3 oz.)
8 oz. mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
--Heat oven to 350 degrees F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can biscuit rounds, placing balls over balls in pan. Pour remaining butter mixture over top. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

Thursday, August 20, 2009

Chicken Ranch Pizza

Another Yummy one I can't wait to try!
{Recipe from} My Favorite Recipes...

Chicken Ranch Pizza
1 recipe for pizza crust (to follow)
2-3 chicken breasts
1/2-3/4 cup Ranch dressing
2 cups mozzarella cheese
1 1/2 cups chopped Roma tomatoes
1/4-1/3 cup green onions
1-2 cups cheddar cheese
6-8 slices bacon, cooked and crumbled (0ptional)
2-3 tsp. minced garlic (optional)
pineapple tidbits (optional)
--Cook and shred chicken. Divide crust in half and roll crust out on greased cookie sheets that have been sprinkled with cornmeal. (I rolled mine out first, then transferred them to the pan covered in corn meal...be generous with the cornmeal so the dough doesn't stick). Poke holes all over the crust with a fork. Bake at 425 degrees for 5-7 minutes. Spread dressing over the crust (I mixed the chicken with the dressing, and then spread that on the crust...you could also add the garlic at this time). Sprinkle mozzarella, then tomato, green onions, chicken (if you didn't mix the chicken with the dressing), and pineapple tidbits (or you can add the tidbits after it's all cooked). Top with cheddar cheese. Bake 15-20 more minutes, or until crust is lightly browned and cheese is melted.

Kara's Pizza Crust
2 tsp. SAF instant yeast (I used rapid rise for bread machines--any will do)
1/2 tsp. sugar
1 1/2 cups warm water
1 tsp. salt
2 Tbsp. olive oil
3 1/3 cups flour (approximately--I added more as I rolled it out)
--Mix yeast, sugar, and water and let sit 1-2 minutes. Add remaining ingredients, using enough flour to make a soft dough. Knead a few times. Rollout on a large greased cookie sheet that has been sprinkled with cornmeal. Poke dough all over with a fork. Bake at 475 degrees for about 5 minutes. Remove from oven and spread with sauce. Add cheese and your favorite toppings and bake for 10-12 more minutes or till crust is golden and cheese is melted.

Smothered Burritos

OOh---these sound so yummy...I can't wait to try them!

{RECIPE from} My Favorite Recipes...

Smothered Burritos
2-4 boneless, skinless chicken breasts
1 (28 oz.) can green enchilada sauce
1 cup red salsa
1/2 cup sour cream
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and pepper to taste
--Mix all the ingredients in a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. When you're ready for dinner, remove chicken and shred. In tortillas, layer a spooful of sauce, rice, beans, and shredded chicken. Fold over "burrito style". Place burrito in a pan to brown both sides. Place on a plate, spoon more sauce onto the top, and sprinkle with cheese. Broil for a few minutes until cheese in melted and bubbly. Enjoy with lettuce and salsa on the side.

Tuesday, August 11, 2009

Yummy Pasta Salad

I got this recipe from a lady in my Bunko group and it is delicious!
It is my GO-TO pasta salad!Yummy Pasta Salad

1 pkg. of Wacky Mac (or any noodle you want probably)
1/4 cup of sugar
1/2 cup mayo
1 bottle of Poppyseed Dressing ( I always use Kraft)

Brocolli
Tomatoes
Olives
Red onion
Cucumber
Any other veggies you like

Boil pasta and drain. Add all veggies chopped. Mix the sugar and mayo in a small bowl. Add mayo mixture and dressing to pasta and veggies. Mix well and chill. ENJOY!

{I always save a little poppy seed dressing to add right before serving!}

Tuesday, August 4, 2009

Sugar Cookie Bars

{ recipe & pic from} Real Mom Kitchen

Sugar Cookie Bars
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.



Frosting
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Candy bar pizza



{recipe & pic from} French Knots

Candy Bars: Butterfinger, Symphony, Skor, Crunch, Cookies and Creme, Kit Kat, Reese's peanut butter cups and plain holidayM&M's.


This is the fun part: In a large bowl put all the candy bars together and let the kids go crazy!! (Except: peanut butter cups - they get too messy and Skor - you have to cut that one up with a knife.) You can also use a food processor and chop the candy into small pieces.

Once the fun is over add your Skor bar, your chopped up peanut butter cups and Easter M&M's. Set aside for the end. This is very tricky because it is hard to keep little hands out. Too tempting!



Now for the cookie batter:

1 1/4 cup softened butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon vanilla

1 egg

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups flour

1 cup nestles mini morsels - semi sweet

Combine butter, sugar, eggs and vanilla. Add salt, baking soda and flour - stir til combined. Add mini morsels. Place dough in a greased 14" round pizza pan or a 15 1/2" x 10 1/2" x 1" rectangular pan. Cook for 15 to 17 minutes at 375 degrees.

While the dough is baking:

In a microwave safe bowl add: 1 cup milk chocolate chips and 1/2 cup of peanut butter. Heat until melted and smooth, it makes a yummy sauce.



Once the cookie dough is done baking, smooth the sauce all over the top.

Again, let your kids go crazy and decorate the top with all the candy toppings!! Allow cookies to completely cool in pan. Once cooled serve and enjoy.

Chocolate lovers M&M cookies

{recipe & pic from} French Knots


1 cup of butter
2 eggs
1 cup of sugar
1 cup of brown sugar
2 teaspoons vanilla
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1 cup of M&M's for topping2 tablespoons sugar - for rolling the dough in!

Cream butter, sugars, eggs and vanilla. Add flour, baking soda, and cocoa. Thedough will be very thick and sticky. Form into balls and roll in (2T.) sugar. Add M&M.

Cook at 400 degrees for 8-10 minutes. If you don't want to cook all the cookies at once, the dough is really easy to freeze.

Since M&M's are made in all colors for every holiday this recipe can be used throughout the year to sweeten up the holiday season.

Tuesday, June 23, 2009

Rocky Road Freeze

{Recipe & pic from} Kraft Foods

This was so delicious. I made it for the hubby on Father's Day, b/c he loves Rocky Road ice cream. I liked it when it was just out of the fridge more than frozen and it tastes just like a yummy rocky road pie.



Rocky Road Freeze
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3/4 cup JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1/4 cup semi-sweet chocolate chips
25 NILLA Wafers, coarsely chopped


1. LINE 9-inch round pan with plastic wrap; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat until blended.
2. STIR in 2 cups COOL WHIP and all remaining ingredients except wafers.
3. SPOON into pan. Top with wafers; press lightly into cream cheese mixture.
4. FREEZE 4 hours or until firm. Remove dessert 15 min. before serving. Unmold onto plate; discard plastic wrap. Serve with remaining COOL WHIP.

Friday, June 19, 2009

not your mamas rice krispie treats

{recipe & pic from} according to kelly
not your mama's rice krispie treats

ingredients:
2 skor bars (or any chocolate covered toffee candy bars)
2 cups rice krispies
1/2 cup chunky peanut butter
16 regular sized marshmallows (or 133 miniature)
1/4 cup mini semi-sweet chocolate chips
directions:
1. using a rolling pin or mallet crush the candy bar into pieces. (personally i like kinda bigger chunks. if the pieces are too small you don't really taste them. but that's just me!)
2. place peanut butter in a microwave safe bowl & microwave on high until hot (about 45 seconds). add marshmallow & microwave until softened (about 30 seconds).
3. now this next part you want to do fairly quickly: combine the peanut butter marshmallow mixture with the rice krispies. stirring until all the krispies are evenly coated. then, add the skor pieces & chocolate chips, stirring until combined.
4. spray your hands with pam (or coating them with oil would work too), then shape mixtures into rice krispie balls. or, i'm sure you could do the typical "bars" too. but, i wouldn't actually know, because i just followed the recipes & made balls.

Wednesday, June 17, 2009

Mexican Lasagna

I saw this on a blog and I want to try it ASAP...it looks delicious! {Recipe & pic from}Whatcha got cookin

1 1/2 lbs. ground beef
1 1/2 tsp. cumin
1 T chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt or to taste
1 tsp. black pepper or to taste
1 16 oz. can diced tomatoes
10 to 12 corn tortillas
2 cups small cottage cheese, drained
1 cup Monterrey Jack cheese with peppers
1 egg
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives
Avocado
Cilantro
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes; heat through. Pour half the beef mixture in bottom of a 13x9 inch baking dish. Then mix the cottage cheese, Monterey Jack cheese and egg together, put half of the mixture over the meat; then layer with tortillas and cover as completely as possible. Repeat layers. Cover and bake at 350º for 30 minutes. After taking out of oven, spread top of casserole with sour cream. Then make rows of cheddar cheese, lettuce, tomatoes, olives, and green onions across the casserole in a diagonal pattern. Yield: 6-8 servings.

Thursday, May 21, 2009

Brownie cookie bars

When I first got this recipe it was HUGE..so I cut everything in half and it worked out wonderfully! We haven't decided yet if they are a brownie or a cookie??? BUT we do know they are delicious! So, here's the recipe cut in half...

Brownie Cookie Bars
Cream:
2 cubes butter (softened)
1 cup brown sugar
3/4 cup sugar

Add:
2 eggs
1 1/2 tsp vanilla
3/4 tsp. salt
3/4 tsp. soda

Mix in mixer until creamy
Add:
1 1/2 cups flour (don't pack it in)
3 Tbs. Cocoa
1 1/2 cups (more) flour
2 cups chocolate chips
2 cups mini m&m's (we tried white chocolate chips and peanut butter chips...YUMM! I would say you could put whatever chips in this you like)
Bake in 9x13 pan @ 350 for 20-24 min.

Tuesday, May 12, 2009

Brownie Samoas

{recipe & pic from} Real Mom Kitchen
Brownie Samoas
1 brownie mix
3 1/2 cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate
Prepare brownie mix according to box directions ( I made min according to the directions for cake like brownies. I also lined my pan with aluminum foil to easily remove the brownies from the pan for cutting.). Cool. Place the caramels, salt, and milk in a microwave safe bowl and cook on high for 3-5 minutes. Stop occasionally to stir. Cook until all caramels are melted and smooth. Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate.

Thursday, April 30, 2009

Oreo Cake

For my boy that is turning 6....who LOVES Oreos...I thought this cake was perfect! I can't waste to taste it!
{recipe & pic from} Kraft Food & Family

1pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed


HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. {{I used store bought chocolate frosting for this part}}
MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

Wednesday, April 15, 2009

Amish Friendship Chocolate Muffins

I have recently been luck enough to receive a few starters for Amish Frienship bread {which I LOVE}. So, I can't wait to try making these chocolate muffins with one of my starters! {recipe & pic from} pennies on a platter
Amish Friendship Chocolate Muffins
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 Tbsp unsweetened cocoa powder
1 (3.9 oz) package instant chocolate pudding mix
1 cup Amish Friendship Bread Starter (sourdough starter)
1 cup vegetable oil (or 1/2 cup oil, 1/2 cup applesauce as I did)
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
mini semi-sweet chocolate chips (optional)
Preheat oven to 350˚F. Line cupcake pans with liners.
In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, cocoa powder, and chocolate pudding mix. Make a well and add the Amish Friendship Bread Starter, oil (and applesauce, if using), milk, eggs and vanilla extract; mix well. Stir in about 1/2 cup chocolate chips. Pour batter into prepared pans. Sprinkle chocolate chips on top of each cupcake.
Bake for about 25 minutes or until it passes the toothpick test. Allow to cool on rack

Thursday, April 9, 2009

Bird's Nest Cookies


{recipe & pic from} Baked Perfection

Bird's Nest Cookies
adapted from M&M's Recipes

1 bag M&M'S® Brand Milk, Peanut, Almond or Crispy Chocolate Candies for Easter {or mini cadbury eggs}
2 sticks butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 1/3 cups flaked coconut
1/2 cup green candy melts {or icing}

Preheat oven to 300 degrees. Spread coconut on non-greased cookie sheet. Toast in oven, stirring every five minutes, until it turns light golden, about 20 minutes. Remove coconut from cookie sheet and set aside.Increase oven temperature to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1-1/4-inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely (if your indentation is no longer visible, just use the back of a spoon to recreate it while the cookies are still warm). Coat indentations with some of the melted green candy melts (this will secure the M&M's and it looks like grass) and fill with M&M's.Makes 3 dozen cookies.
{** I thought you could probably use tinted icing for the nest and even mini cadbury eggs instead of m&m's...I love those!}

Wednesday, April 8, 2009

Avocado Bean Dip

Mmm....doesn't that sound good! Especially with my Chicken Burritos tonight!
Avodaco Bean Dip
{recipe courtesy of} Melanie at The Sisters' Cafe
1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (I leave this out if the salsa has alot of onion)
2 Tb chopped diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Tuesday, April 7, 2009

Easter Smores Tag

I found this cute tag that goes with the Easter Smores from yesterday...just print and attach it....I love things like this...so easy!

Monday, April 6, 2009

Coconut Cake

This is perfect for your Easter weekend.....it is OH so yummy! I made it aa a sheet cake...because I like MORE frosting LESS cake! It can also be made as a round layered cake!

INGREDIENTS
1 package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter, melted
2 cups flaked coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners' sugar

DIRECTIONS
Preheat oven to 350 degrees. Grease a sheet pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.
Bake at 350 degrees for 30 minutes or until done. Allow to cool.

To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.
Spread Icing on cake and sprinkle with browned coconut.

Easter SMORES

{recipe & pic from} creative holiday gift ideas

Tuesday, March 31, 2009

My fave at Panda Express...

{recipe & pic from} Real Mom Kitchen

Mandarin Chicken
2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder

Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch
Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly. I served it over cooked rice.
This would be awesome with Nicea's Fried Rice!

Thursday, March 26, 2009

Vanilla Pudding Cinnamon Rolls

{recipe & pic from} My Kitchen Cafe

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

from A. Marilyn
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.

Easy Mixer Bread

{Recipe from Recipes Rock}

2 1/2 cups hot water
1/3 cup oil
1/3 cup honey or sugar
2 teaspoons salt
1/4 cup powdered milk
3 cups flour (I've used all white and all wheat and both are delicious)
2 packets yeast (1 1/2 T)
more flour (about 3 cups)
Combine all ingredients (except the last 3 cups of flour) in a stand mixer bowl with dough hook and mix for 8-10 minutes adding last 3 cups of flour gradually until dough cleans sides of bowl. Cover bowl with plastic wrap and let dough rise for 20 minutes. Shape into 2 loaves and place in greased loaf pans. Set oven to 150 degrees and put loaf pans in oven for 20 minutes. Turn oven heat to 350 degrees and bake for 30 minutes.

Tuesday, March 17, 2009

Enchiladas

I am in the mood for a different flavor of enchiladas. I usually make the white sauce enchiladas and I am ready for a recipe with red sauce. I saw this recipe made on GTU and it sounded simple and yummy. It actually comes from a site named Simplify Supper. They made this corn salsa with it that looks amazing as well.

Enchiladas
Ingredients:
3 boneless, skinless chicken breasts, cooked and shredded
1 can mild enchilada sauce
1 cup sour cream
1 cup cheddar cheese, shredded
1 package flour or wheat tortillas
Preparation:
Mix all ingredients reserving about ¼ can of enchilada sauce.
Spoon mixture onto edge of tortilla and fold together, folding one end into middle.
Place side by side in baking dish.
Pour reserved sauce over enchiladas.
Sprinkle with more shredded cheese if desired.
Bake at 350 about 25 minutes.


Corn Salsa
Ingredients:
1 can diced tomatoes
1 can corn
1 can black beans
1 small bunch chopped fresh cilantro as desired
1 cup Italian Salad Dressing
Preparation:
Stir ingredients together.

Another one I saw on GTU was the
These also look amazing!

Monday, March 16, 2009

Cookie Salad

This weekend I was reminded how much I LOVE this salad. My MIL made it for my SIL's babys shower. It's a definite favorite around here so I thought I'd share it!COOKIE SALAD

2 small pkgs. instant vanilla pudding
2 c. buttermilk


Beat together in large bowl then fold in:
2 small pkgs. Cool whip or 1 Lg. Pkg.
2 cans mandarin oranges (drained)
1 (14-20 oz.) can pineapple tidbits (drained)


Before serving, add 1 package Keebler Fidge Striped Cookies, broken up



Wednesday, March 4, 2009

BBQ Chicken Salad

{recipe & pic from} Picky Palate

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**

mmm.....just like Paradise Bakery Black & White Chippers

{recipe & pic from} Picky Palate

May I just warn you .....THESE ARE SOOOO ADDICTING AND DELICIOUS!
Chewy White Chocolate-Chocolate Cookies
1 3/4 cups flour
1 1/4 cups cocoa powder
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.
3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Monday, February 23, 2009

mmmm....here's another...


{recipe & pic from ACCORDING TO KELLY}

chicken tortellini soup

9 oz. frozen broccoli
8 cups water
4 tsp. of chicken bouillon (i used 8 cubes)
3 cans chicken broth
1 can cream of chicken soup
2 cups cubed chicken (i added more, but i like a lot of chicken)
1 cup chopped onion
2 cups sliced carrots
2 cloves or tsp. garlic powder
1 tsp. basil1 tsp. oregano
1 package frozen cheese tortellini
mix everything together, except the cream of chicken soup, & bring to a boil. add the cream of chicken soup, heat and then serve.
delicious with some crusty italian bread!

Which soup do I want today?

It is rainy and cold today and soup sounds yummy....so now I just have to decide which one to make...don't these sound warm and yummy!


Salsa Verde Soup
2 cans (7 oz. each) salsa verde
3 cups cooked chicken
1 can canelli or great white northern beans
4 cups chicken broth
1-2 tsp cumin
1 can cream of chicken soup (also delicious with sour cream instead)
1/4 cup uncooked ricePlace salsa and broth in pot to boil. Add Cream chicken soup and cumin. Return to boil. Add rice and let simmer until rice is cooked. Add chicken and beans. Simmer for 10 mintutes.
* can serve it with shredded PepperJack cheese, avocado slices and tortilla chips.

OR

White Lightning Chicken Chili
(Pampered Chef Recipe)
3 cups cooked chicken, shredded
6 cloves roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken broth
2 Tablespoons Pantry Southwestern Seasoning Mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon cold water
1/4 cup fresh cilantro, snipped
1. Chop onion and jalapeno peppers using Food Chopper.
2. Drain 1 can of beans using 1-Qt Colander. Transfer to 1 3/4-Qt. Colander Bowl. Gently squeeze garlic from papery skins into beans in bowl; mash using Nylon Masher. Drain remaining 2 cans of beans and set aside.
3. Heat oil in Generation II 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, Seasoning Mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro wth Kitchen Shears; stir into chili just before serving. Ladle chili into soup bowls using Nylon Ladle.
Yeild: 8 servings
Kitchen Tips:For chili with more heat, substitute 1/3 cup chopped, canned hot nacho slices for the jalapeno peppers.Substitute 1 1/2 teaspoons ground cumin for Southwestern Seasoning Mix, if desired

Symphony Cookies

{recipe& pic from The Sisters Cafe}


Symphony cookies
submitted by Brittany
1 c butter
3/4 c brown sugar
1 small box of instant vanilla pudding (or chocolate)
1 tsp vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 large Symphony bar (with toffee bits), chopped
Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.

Wednesday, February 11, 2009

Choc. Chip Toffee Bars

These look absolutely amazing! I can't wait to try them! Is there a problem with having dessert for every course at a Valentines dinner party?♥ {recipe & pic from} The Sisters' Cafe

Chocolate Chip Toffee Bars
2 1/3 c. flour
2/3 c. brown sugar
3/4 c. butter
1 egg, slightly beaten
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
14 oz. sweetened condensed milk
10 oz. Skor toffee bits
Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 c. chocolate chips and all of nuts. Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan. Bake for 10 minutes at 350. Pour milk over hot crust and top with 1 1/2 cups toffee bits. Sprinkle remaining crumbs over top plus remaining chips. Bake 25-30 more minutes. Top with remaining toffee bits.

♥ Shaped Pancakes

{recipe & pic from} make and takes
LOOK now we can all cook like Martha....these look so cute for VDAY! I thought it would be fun to add choc. chips or m&m's to make it special!

Best Quick Pancakes (Martha)
2 T. melted butter
1 C. flour
2 t. baking powder
½ t. salt
2 T. sugar
1 large egg, lightly beaten
1 C. milk
Heat griddle to 375 or medium heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 T. melted butter; whisk to combine. Cook

Tuesday, January 27, 2009

PB Cup Brownies

{Thanks again to Recipe Girl for this recipe & pic}
these sound so amazing..i can't wait to try them for our Super bowl party!
I have never heard of "chocolate extract"...sounds yummy!
PB Cup Brownies
4 ounces unsweetened chocolate
½ cup butter, softened
½ cup creamy peanut butter
2 cups lightly packed light brown sugar
4 large eggs
2 tsp chocolate extract
1 cup all-purpose flour
2 cups (12 oz.) peanut butter chips
12 miniature peanut butter cup candies, cut into quarters

1 Preheat oven to 325°F. Line a 9x13-inch pan with foil; grease the foil. (*see tips below)
2 Melt chocolate in glass baking cup in microwave in small bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3 In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and chocolate extract. Mix in melted chocolate. Blend in flour. Stir in peanut butter chips.
4 Pour batter into prepared pan. Top evenly with peanut butter cup candy pieces, pressing pieces lightly into the batter.
5 Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into center comes out clean. Let cool completely.
6 Refrigerate until brownies are well chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.
Yield: About 25 brownies
Cooking Tips
*You may also wish to use a quarter-sheet pan. Just line the pan with foil and spray with nonstick spray.
*Chocolate extract can be found at specialty and gourmet markets like Whole Foods. If you don't want to use chocolate extract, try using vanilla in its place (it just won't get that extra chocolate flavoring).
**To get nice, clean cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.