April's Home Cooking

Turkey Turnover

2012-01-30T18:50:00.000-08:00

I use to make these all the time after Thanksgiving when my kids were young. I think the last time I made these was when we lived in Morgan Hill.

Heat oven 375
Pastry for 1 single crust pie crust.
2 Tablespoon soft butter
1 cup cooked turkey (diced or shredded)
1/3 cup chopped green onions
2/3 cup sliced celery
1/3 cup sour cream
Prepare pastry (I buy the box one) combine turkey, onion, celery and sour cream. Place mixture over half the dough and crimp edges. Brush with melted butter and bake until golden.
If I make my own pie crust I make small ones.
This turnover was thrown together really fast since I had just gotten home from work and everyone was asking what was for dinner.

FLAN

2012-01-29T15:19:00.000-08:00

1 cup sugar (for the caramel)
1 can sweetened condensed milk
Equal volume of regular milk (use the can to measure)
3 eggs
1 8-inch ring mold
Put the sugar in non stick skillet and keep turning the pan until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Combine the condensed milk, regular milk and eggs in a blender. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the flan for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the flan should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10

Chicken in Coconut Milk

2012-01-29T15:17:00.001-08:00

2 teaspoons ground cumin
2 teaspoons ground cayenne pepper
2 teaspoons ground turmeric
2 teaspoons ground coriander
8 skinless, boneless chicken breast halves
salt and pepper to taste
1/4 cup olive oil
2 onion, chopped
2 tablespoons minced fresh ginger
4 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
6 tomatoes, seeded and chopped
2 (14 ounce) cans light coconut milk
Chopped fresh parsley for garnish

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
I served it with rice that I cooked up with some onions. I like cooking rice like this but with chicken broth and throwing slivered almonds and parsley in it. I just did this one with the onions and garlic
2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water

Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

Chocolate Muffins

2012-01-28T22:05:00.000-08:00

2 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup sour cream
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Toffee pieces to sprinkle on top before baking.

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, beat the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

This was taken with my cell phone so it is not a very good photo.

2012-01-23T13:55:00.000-08:00

I am off work today and figure I would clean carpets (we have a new puppy, need I say more) make a turkey for dinner and some homemade bread. Well as the bread is rising and the turkey is in the oven so I thought I would make a sandwich for all of us for lunch. My 16 year old just ask that I put no avacado on his, my 12 year old did not want anthing to do with it and my husband ate two. He does not like a lot of things that I like so it always worries him when I make stuff I like. But it went over very good.
2 thick slices whole wheat bread
cream cheese, softened
slices cucumber
tablespoons alfalfa sprouts
tomato, sliced
leaf lettuce
ounce pepperoncini, sliced
avocado, mashed

Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Enjoy

Cranberry Bliss bars

2012-01-19T18:59:00.000-08:00

http://www.recipegirl.com/2011/11/14/cranberry-bliss-bars/

Chocolate Cherry Toffee Cookies

2012-01-03T14:23:00.001-08:00

I use to make these a lot when my girl's were teens and would send them to college for the girl's, i was just thinking about them. Once I make them I will post a picture.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Mexican Wedding Cookies

2012-01-03T14:20:00.001-08:00

1 cup butter
1/2 cup powder sugar
1 tea vanilla
2 1/4 cups flour
1/4 tea salt
1 cup chopped pecans
powder sugar to roll warm cookies in
Cream butter until light and fluffy, add sugar, vanilla and nuts and mix well. Shape into walnut size balls. Place on a cookie sheet and bake on an ungreased cookie sheet in a 325 degree oven for 20-30 minutes (cakes muct not brown, do not over bake) Roll inpowder sugar, cool and roll again in powder sugar. I will add a photo once I make them.

Lemon Bread

2012-01-03T14:19:00.001-08:00

1 1/2 cups flour
1 cup sugar
1 tea baking powder
1/2 tea salt
2 eggs
1/2 cup milk
1/2 cup vegetable oil
1 1/2 tea lemon peel
In a large bowl mix together the flour, sugar, baking powder and salt. In a small bowl beat together the eggs, milk, oil and lemon peel, add to the flour mixture and mix well. Pour into a greased and flour loaf pan. Bake at 350 for 45-50 minutes, until a tooth pick comes out clean. With a long skewer (while loaf is still in the pan) poke holes in loaf all the way through. while bread is hot, slowly drizzle hot glaze over bread and let sit in pan on a rack until cool about 15 minutes
Glaze
In a small pan combine
4 1/2 tablespoons lemon juice
1/3 cups sugar
Stir over a medium heat until sugar is dissolved.

Mazatlan Madness

2012-01-03T14:17:00.001-08:00

1 pound ground beef

1 medium onion

16 oz. can refried beans

4 oz. can green chilies diced and drained.

½ cup shredded Monterey Jack cheese

¾ cup taco sauce

1 medium avocado mashed

1 cup sour cream

¼ cup chopped green onion

8 oz. can pitted ripe olives, sliced

Tortilla chips.

Cook meat and drain,
spread the beans in a microwave safe dish, top with meat, layer with chopped chilies,
cheese and taco sauce microwave on high
for five minutes.

Combine the avocado and sour cream and spread over heated
mixture. Garnish with green onions and olives. Serve with tortilla chips.

Chicken Cordon Bleu

2011-12-28T13:37:00.000-08:00

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Jam Kolaches

2011-12-28T13:13:00.000-08:00

1/2 cup butter, softened

3 ounces cream cheese, softened

1 1/4 cups all-purpose flour

1/4 cup strawberry jam

1/4 cup sifted confectioners' sugar

Beat butter or margarine and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.

Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.

Place 2 inches apart on greased cookie sheet. Bake at 375 for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

Caramel Toffee Pecan Fudge

2011-12-28T13:05:00.000-08:00

This recipe is so easy. I am not a fudge person but I figure anything with caramel and toffee has got to be good. :o)

3 cups Milk chocolate chips
1 can sweetened condensed milk
7 OUNCES Kraft's Caramels ( Used the caramel bits) (1/2 BAG), I melted in microwave with 1T. heavy cream!!!
1/2 cup, coarsely chopped pecans (I TOASTED them in the oven 350 for a couple of minutes!!! ADDS AWESOME FLAVOR!)
1/2 cup toffee bits
1. In a medium saucepan, mix together the white chocolate chips and the sweetened condensed milk over low heat. Stir until melted and smooth.

2. Pour into a 9x9 dish lined with nonstick foil.

3. Pour the melted caramel over the fudge and use a knife or spatula to marble throughout the fudge. Scoop some of the fudge from the bottom on top of the caramel so it's mixed well from top to bottom.

4. Add chopped pecans and toffee bits. I swirled them through just a drop.

5. Chill for at least an hour. Cut into squares and enjoy

Candy Cane Fudge

2011-12-28T13:02:00.000-08:00

2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring

Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Marshmallow on a stick

2011-12-28T13:00:00.000-08:00

Disneyland has something like this and I love them. When I seen these on Danielle page I knew I was going to have to give them a try. So I figure I would make them for Christmas.
http://cookiesxo.blogspot.com/2011/07/here-we-go-step-1-push-3-marshmallows.html

HERE WE GO! STEP
1-PUSH 3 MARSHMALLOWS ON A LOLLIPOP STICK OR SKEWER,

WHATEVER U HAVE ON HAND! REPEAT TO USE ALL YOUR

MARSHMALLOWS! MELT A BAG OF CARAMELS AND A SPLASH OF HEAVY

CREAM. (MICROWAVE WORKS WELL 4 THIS!) BRUSH THE CARAMEL ONTO

THE MARSHMALLOWS WITH A SILICONE BRUSH. LAY THEM ON A VERY

HEAVILY GREASED SILPAT OR VERY HEAVILY GREASED WAX PAPER AND

CHILL!STEP 2....MELT YOUR CHOCOLATES AND DIP THE MARSHMALLOW

SKEWERS IN!!! LET EXCESS DRIP OFF AND ADD YOUR PATRIOTIC

SPRINKLES OR WHATEVER KIND YOU HAVE ON HAND!!! LET CHILL ON

YOUR GREASED SURFACE UNTIL SET!

STEP 3 IS OF COURSE, OPTIONAL! ATTACH A DECORATIVE CANDY WITH

SOME MELTED CHOCOLATE! KIDS WILL LIKE THIS!!!

MY SON HAS ALREADY SCOPED HIS OUT!!! SO, WHICH ONE FOR

YOU????????

Doctor Who

2011-12-20T18:24:00.000-08:00

Today is my son Jacob's 16th birthday and he is big into Doctor who. So much so he is taking acting classes so he can be the next Doctor Who. One of the cake decorators (Jessica) where I work made this cake for him. She did such a wonderful job. She even put his red high-tops on the cake. This has got to be the best cake ever!! Thanks Jessica!

Autumn Beef Stew

2011-12-13T17:45:00.000-08:00

This is a Rachael recipe. I have never made a recipe of hers that was bad. My boys did not care for the potatoes and said there was something different about them. I did not tell them there was parsnips mixed with them, I just said there was cheese in it. :o)

2 bulbs garlic
Extra Virgin Olive Oil, for drizzling
Salt and pepper
1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks) I did not use bacon in mine.
1 stick butter, divided I only used 1/4 of a stick and a little more olive oil
2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging plus 2 tablespoons
3 carrots, sliced in 2-inch chunks on an angle I wished I used more
2 apples, such as Honeycrisp, peeled and chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
2 fresh bay leaves
2 to 2 1/2 cups cloudy organic apple cider
2 cans beef consommé
Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string
2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed
2 to 3 large parsnips, peeled and cubed
1 1/2 cups sharp white cheddar, shredded
1 cup whole milk
Freshly grated nutmeg I did not add nutmeg
1/4 cup chives, finely chopped I added parsley on top of mine.

Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove garlic and reduce heat to 350°F.

Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter.

Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon.

Add carrot, apple, celery, onion, bay, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider, consommé, the roasted garlic cloves and stir to combine. Add reserved beef, bacon and herb bouquet to pan, bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes.

Boil potatoes and parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg; stir in chives.

Serve stew in shallow bowls with potatoes alongside.

Cinnamon Glazed Popcorn

2011-12-12T09:03:00.000-08:00

I seen this recipe on 100 days of real food and thought I would share it with you all. It looks really yummy and I hope to get the chance to make it before Christmas, if not I will be making it after. If you make it come back and let me know how you liked it. Also pop on over to her page and check out her recipes.

http://www.100daysofrealfood.com/2011/12/12/recipe-cinnamon-glazed-popcorn-mix/Cinnamon Glazed Popcorn MixIngredients

4 cups plain popcorn (about ¼ cup of kernels)Hint: We use “The Popcorn Trick [1]” for easy plain popcorn
¾ cup raw cashews
3 tablespoons butter
2 tablespoons honey
½ teaspoon dried cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
Parchment paper recommended for baking

Directions

Preheat the oven to 325 degrees F.
In a small pot over low heat melt the butter and honey together. Mix in the cinnamon, ginger, and salt.
Put the cashews in an extra large mixing bowl. Coat them with about a tablespoon of the butter/honey mixture.
Spread the coated nuts onto a baking sheet covered with parchment paper and bake for 6 minutes.
Meanwhile, in the same large bowl evenly coat the plain popcorn – minus any unpopped kernels – with the remaining butter/honey mixture.
After the cashews have been in the oven for 6 minutes, take out the tray, add the popcorn to it, and mix it all up together. Stick the tray back in the oven and set the timer for 4 minutes.
After 4 minutes open the oven and stir or shake the mixture around on the baking sheet. Set the timer for 2 more minutes.
Once again open the oven and stir/shake the mixture so there are no hot spots that could get burnt. Set the timer for 1 more minute at which point the mixture will once again need to be checked/stirred.
Repeat the process of checking/stirring the popcorn mixture every minute then take it out of the oven once it turns a dark brown (it can burn easily toward the end!). My total bake time was 6 minutes for the nuts then an additional 7 or 8 minutes once I added the popcorn.
The popcorn and nuts will be slightly wet right out of the oven, but will harden as they cool

Candy Cane Cookies

2011-12-10T18:51:00.000-08:00

I had a very special little visitor come over today. Mommy and Daddy both had to work so he got to come over to Papa and Grandma's to play. We have not seen him in over a week so he was so excited to come over. When Noah and his Mommy (my daughter Kim) came in the house he was so excited to be here that I went to give him a
big hug and a kiss and you know what he did? He ran right pass me yelling..."Uncle Jacob!!" yep, he was so excited to come over to play with Uncle Jacob. LOL Now you understand why I made the cookie dough, yes to bribe him. LOL When that stops working I pull out the books. :o)
Noah loves sprinkles so much that I bought two huge new bottles a few days ago so we could bake cookies. I will admit his cookies tasted really good with all that sugar.
1 cup butter
1/2 cup white sugar

1/2 cup confectioners' sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon peppermint extract

2 1/2 cups all-purpose flour

1/2 teaspoon salt

red food coloring (I just pour it in, I like it dark red)

peppermint candy canes, crushed

white and red sugar for decoration

In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.

Preheat the oven to 375 degrees Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Sprinkle on top before baking.

We also made some thumb print ones and added hugs to the center as soon as they came out of the oven.

These are my favorite ones.

Focaccia Bread

2011-12-10T18:27:00.000-08:00

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup cheddar

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese, cheddar cheese and jalapenos slices.
Bake in preheated oven for 15 minutes, or until golden brown.

Toffee

2011-12-06T16:09:00.000-08:00

I know it has been awhile since I posted anything so I hope this makes up for it. I love toffee, it is one of my favorite....well caramel is also a favorite.
So a lot has been going on at my house. We got a new puppy. It has been a year and a half since we had lost Mia to cancer. We had gone to the animal shelter for the past year just looking. We have gone in private rooms to spend time with puppies and see if they where a good match for us. Well about two months ago we went in and to make a long boring story short we came out with Khloe. Well her nae was not Khloe at the time. The very has no idea what she is, we see dachshund for sure in her, they think maybe Cocker Spaniel, maybe some beagle and even some cattle dog. Yep she is a mess. But we love that homely little thing.
Then my son joined the Air Force and left on the 15th of November and I have gone back to work. Trying to get use to working, keeping up with the house and keeping my photography business alive. I love working and the hours have been great, once I get use to the hours and 4 hours sleep a day I will be back to my normal self and hopefully blogging and working on recipes more. This might be the Christmas we all lose weight. :o) I was saying working is like going to a gym that pays me to workout. I love the job and work with some really sweet people.
So back to my toffee. I was thinking about toffee and what to do differently with it. I love nuts and Coconut but some of my family members do not like either, I was not willing to leave all of it off so I left the coconut I was going to toast off.
4 cups butter
4 cups white sugar

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup white chocolate

2 cup chopped almonds

2 cups chopped Macadamia nuts

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a medium/dark amber color (don't let it burn, if you smell it the it will be too late) and the temperature has reached 285 degrees Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil put half the nuts on the foil lined pan.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate and white chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Thanksgiving cookies

2011-11-21T18:09:00.001-08:00

I have not been cooking a lot since going back to work but I have been saving a lot of recipes I hope to make before. I seen these today and thought they would be super cute to make.

http://sixinthesuburbsblog.blogspot.com/2011/10/oreo-candy-turkeys.html

This is such a wonderful idea.

2011-11-15T07:48:00.000-08:00

With all they do for us this is a wonderful idea. If we all bought one or even a few for only $15.00 this could help make Christmas wonderful.

http://livingsocial.com/cities/13/deals/166281-15-toward-a-care-package-for-us-troops-+-flag

2011-11-14T21:06:00.001-08:00

This is not a very good picture, I had to take it fast because they had already started eating it before it even got set out.
4 boxes cream cheese
1/8-1/4 cup finely minced onions
7 shakes or more worcester sauce
2 shakes tabasco sauce
1/2 pound finely chopped (or you can grate it)

Mix first four ingredients with 2 tablespoons of the ham. Form into a ball and roll in the remaining grated ham.
Sounds like Kristine cook like me and does not measure so she was guessing on this. This is the best cheese ball I have ever had. My son’s one request before he left for the Air Force was that Kristine make this cheese ball for him.

Gluten Free Four

2011-11-07T20:44:00.000-08:00

This is from my friend Lisa..

2 parts extra fine ground brown rice flour
2/3 part potato starch (not flour)
1/3 part tapioca flour (sometimes called starch)
That's it!
Then, for bread:
1/3 part millet flour
1/6 part sorghum flour
1/6 part cornstarch
1/6 part potato starch
1/6 part tapioca flour
These are in the book Gluten-Free Baking Classics

Mock Champagne

2011-11-06T15:29:00.000-08:00

2 (2 liter) bottles ginger ale, chilled
1 (46 fluid ounce) can pineapple juice, chille

1(64 fluid ounce) bottle white grape juice, chilled

To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.

In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

Apple Punch

2011-11-06T15:25:00.000-08:00

I will post pictures as soon as blogger will stop being a pain and let me.

3 (32 fluid ounce) bottles apple juice, chilled

3 (12 fluid ounce) cans frozen cranberry juice concentrate

3 cups orange juice

4-1/2 liters ginger ale

3 apple

In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

Monte Cristo

2011-11-03T23:04:00.000-07:00

My family loves Monte Cristo's so I figure I would make them. I have been really sick with not too much going on in the taste bud area but I think they were good. The family liked them, Danny even asked for another one. Jacob who hates cheese even ate it with the cheese, Danny just ate around the cheese. We also found out that strawberries dipped in raspberry jam taste pretty good also.
Monte Cristo's are a little bit messy to make but really easy. I bet these would do good if I cooked them a little and froze them then finished frying when needed.
So give these a try they are really easy and not much work at all.

6 slice cooked turkey
6 slice Swiss cheese
6 slice cooked ham
6 slice American cheese
6 slice wheat bread

batter
1-1/2 cup all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
1-1/3 cup water
1 large egg beaten
oil for deep frying

powdered sugar
red raspberry jelly

To assemble sandwiches: bread, turkey, Swiss cheese, bread, ham, American cheese, bread; cut in half diagonally. whisk flour, baking powder, and salt together to blend well. add water to the egg and add to the flour mixture mixing well. dip each sandwich half into the batter and deep-fry (oil must cover the sandwich) in oil pre-heated to 360 degrees until golden brown. remove from oil to paper towels. sprinkle with the powdered sugar. serve with warm or room temperature jelly.

Spinach Dip

2011-10-30T21:20:00.001-07:00

1 pkg. Mrs. Grass homestyle vegetable dip and soup mix

1 c. sour cream

1 c. mayonnaise 1 (10 oz.) pkg. frozen chopped spinach

1 can water chestnuts, chopped

1/2 pound bacon, cooked and chopped up. Thaw spinach. Rinse, drain and squeeze out excess liquid. Combine all of the above ingredients. Mix thoroughly. Chill 3 hours, serve.

Harvest Bark

2011-10-30T21:11:00.001-07:00

Chex cereal
mini pretzels
peanuts
candy corn
candy corm M&M's
White chocolate chips
I did not measure anything. Just toss the first five in a bowl and then melt the white chocolate and stir together. Layout on wax paper to dry. Break up and enjoy.

Seven Layer Dip

2011-10-30T20:04:00.000-07:00

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving tter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Halloween Cake

2011-10-22T16:27:00.000-07:00

Last month I was going to make a rainbow cake but wanted something I could put together fast. I got to wondering what the effect would be if I just poured different colors in different areas of the pan, I was hoping for a tye dye look and I got it. I loved the effect. So I figure let’s try it again with different colors. I have gone back to work so this might be the last cake I make for a while. Hahaahhhahaha! That was funny, I think I would go nuts if I did not bake or cook….wait…..I am working in a bakery. :o) I might be a little behind in my posting but stay with me and I will get caught up. So go bake a cake for the fun of it.

I baked this one to have for dessert tonight, but my grandson and his Mommy (my daughter Kim) and his Daddy came over for a visit while it was baking. I frosted it and then I made coffee for everyone, you cannot have coffee without cake so I cut into it. :o)

Crazy cake

2011-10-20T10:51:00.000-07:00

I was making a cake for a friends son's birthday and wanted to do something a little crazy. I had done a rainbow cake before and the got me thinking about tie dye cakes. That is how this came about. I am going to make an orange, black and green one for Halloween.

All it is is white cake mix made as directed with a little less water.
The color food coloring you like

I mixed the white cake mix up first, then added batter to different bowl in which I added food coloring.
In my prepared pans I layered each color in the pan and when I was done I slightly took a knife to the batter and swirled it to mix them just a little. It looks like a normal cake and then you slice into it and WOW!

2011-10-17T20:34:00.000-07:00

I have posted this recipe before but the recipe called for 4 teaspoons of salt and it was so salty it was hard to eat. I knew the flavor was good under all that salt so I had to redo it. I was in such a hurry today to throw it together but it was good.

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Winning Chili

2011-10-16T20:44:00.000-07:00

2 pounds ground beef chuck
1 pound bulk Italian sausage
1 Pound hot Italian sausage
3 (15 ounce) cans chili beans
1 (15 ounce) pinto beans drained and rinse
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1/2 pound bacon, fried and chopped
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese

I took leftover and put it on top of chips with cheese and sour cream.

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, cooked bacon , bouillon, . Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Really cute aprons

2011-10-13T10:00:00.001-07:00

http://www.groupon.com/deals/flirty-aprons-santa-cruz?utm_campaign=flirty-aprons-santa-cruz&utm_medium=email&utm_source=newsletter&c=button&utm_source=newsletter&division=santa-cruz&utm_medium=email&s=featured_deal&d=deal&sid=10996027&utm_content=santa-cruz_inter&date=20111013&user=c80f6fb626ced320dc6968afe9578908db88507761ad863f964977d3742301b6

Paula Deen Caramel Corn

2011-10-06T19:42:00.000-07:00

I have not made this yet but hope to soon, I figure my blog was the best place to keep it until I was ready to make it.
I use to have a really good recipe but the pages of the cookbook have fallen apart and that page is gone. It was from a cookbook I got from my Mother-in-law when she went to Orville. It was one of those church sale cookbooks. It had a green cover is all I remember, it was about 27 years ago.

1 cup butter
2 cup packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan at 200 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Cheesecake in a cup

2011-10-06T19:22:00.000-07:00

I came on here to make something with pumpkin in it, well it went from Pumpkin Scones to a pumpkin cake, until I found out I had no oil left. But I noticed I had heavy Cream so I made my husband come coffee with whipped cream. Which turned into seeing the box of cream cheese and plain yogurt and then I noticed a can of apple pie filling in the cupboard.
So this is what happens when you put all that together with a granola bar.
This is one of my husbands favorite cheesecake recipe. I guess I should write it down so my girls can have it if anything were to ever happen to me they can make it for him. I know I am strange to think about these things.
This is just something I made up a long time ago there is no recipe and i never measure anything.
Graham cracker pie crust
2 8oz Cream Cheese
1 cup Sour cream (I used plain yogurt this time)
tub of coolwhip (I whipped my own cream this time with powder sugar)
Sometimes I add sugar sometimes I do not.
My husband likes it plain I like it with cherry pie filling on top. I added apple pie filling with this one. i think cherry would had been better and look nicer. :o)

Shepherd Pie

2011-10-06T18:08:00.000-07:00

I made a shepherd pie tonight. I don’t really make these much, I would say maybe 4 times in the past 30 years and I have no idea why. My family loves them. Well tonight’s went over very well. I added a lot of vegetables to it. I have weird kids who just happen to love vegetables. I wanted to add peas to the casserole but all I had was frozen green beans. I have to admit there are a few vegetables I do not like. One is frozen green beans. I love fresh. The other is cooked carrots, I love raw carrots and could eat them all day but cook them and forget it. But I thought they were pretty good in this. Next time I will make sure I have frozen peas.

6 large potatoes, peeled and cubed

2 tablespoon butter

2 tablespoon finely chopped onion (I put mine through my bullet and added the juice and all)

1/2 cup shredded Cheddar cheese

Salt and pepper to taste

5 carrots

1 tablespoon vegetable oil

2 onion, chopped

2 pound lean ground beef

4 tablespoons all-purpose flour

1 1/2 cup beef broth

small bag frozen peas

1/2 cup shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/2 cup shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 9x13" pan. Next, add peas then spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.You can add any left over vegatables you want to this. If your kids won't eat veggies blend them up and mix with the meat mixture. I have never had a problem with my kids and veggies. As a side dish we had sliced raw carrots and raw snap peas.

Libby's Great Pumpkin Cookies

2011-10-05T20:54:00.001-07:00

4 c. unsifted all-purpose flour
2 c. quick or old-fashioned oats, uncooked
1 1/2 c. butter, softened
2 c. firmly packed brown sugar
1 (16 oz.) Libby's solid pack pumpkin
1 c. real semi-sweet chocolate morsels
1 c. granulated sugar
2 tsp. ground cinnamon
2 tsp. baking soda
1 egg
1 tsp. salt
1 tsp. vanilla extract
Assorted icings or peanut butter
Assorted candies, raisins or nuts

Preheat oven to 350°F. Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla, mix well.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin metal spatula. Add a bit more dough to form stem.
Bake at 350°F for 20 to 25 minutes,or until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate using icing or peanut butter to affix assorted candies, raisins or nuts. Yields: about 32 large cookies.
Variation: Substitute 1 cup raisins for morsels.
Note: Dough may be frozen in an air-tight container. Thaw in refrigerator, bake as directed.

French Toast to die for

2011-10-03T23:29:00.000-07:00

I thought I would share this recipe I made while camping. I think it was the third day into our last camping trip and I was going to make french toast, well I decided to spread Nutella on one slice and make a sandwich out of it and then soak it in my egg batter and serve with warm syrup. Well then I thought why not spread Nutella on one slice and peanut butter on the other and then put them together and make nutella/peanut butter french toast. Yes it was really, really good. I had some left over so I wrapped them in foil and put them in the fridge. Well it was only my youngest son and myself who were camping and while playing cards we wanted something to snack on, I figured I would try one cold and oh my were they GREAT! I did not add syrup to them we ate them like a sandwich. My family was coming up the next day so I made a bunch of them for the fridge for later, but my kids ate them all before I got a chance to get one.

Well here is is three months later and I am still thinking about these. I am not a huge chocolate lover, I mean I will eat milk chocolate but not very often. Peanut butter is okay sometimes but not very often. I hate Reese peanut butter cups so I never thought I would like these let alone love them.

Taco Soup

2011-10-03T19:39:00.000-07:00

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can black beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, black beans, corn, tomato sauce, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours

Twix Cheesecake

2011-10-02T18:46:00.000-07:00

This tasted really good but when it says to leave the center soft don't do it. I have never made a cheesecake that was under cooked like this one. Cheesecakes are one of the things I have never messed up on. Baking wise that is because I have been known to drop a few. So I would bake it until the center is done. I took this cheesecake out of the pan and thought how nice it looked until I went to cut it.
1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
2 bag of Twix mini bars chopped (one bag for inside the filling one for on top)
caramel ice cream topping

Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend, stir in twix
Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center. *(cook until done in the center)
Melt caramel and heavy cream together and drizzle all on top of cheesecake, add chopped Twix on top and drizzel with a little more caramel. Chill overnight. This is important!

Caramel Apple Toffee Brownies

2011-10-02T18:42:00.000-07:00

These are perfect, would not change a things. If you know anything about me I change every recipe I get a hold of.
My super picky kid who hates everything ate at least three of these that I seen. He kept saying that he dropped them but I am pretty sure he was not telling the truth. GO check these out and join her page you will love it.

https://www.facebook.com/pages/Hugs-Cookies-xoxo/361999659991#!/topic.php?uid=361999659991&topic=19767

IF YOU WANT TO KEEP IT SIMPLE, MAKE THE BARS WITHOUT THE FROSTING. IF YOU WANT TO MAKE YOUR FRIENDS SWOON AND BEG FOR MORE, MAKE THE FROSTING, TOO!!!! IT IS TO DIE FOR!!!!!
BARS:
1/3 cup soft butter
1 cups packed light brown sugar
1 egg
1 tsp vanilla
1 cup All-Purpose Flour
1 tsp baking powder
1/4 tsp salt
1/2 cup peeled, chopped tart apple (1/2 large apple)
1/4 cup toffee bits (Heath)
Preheat oven to 350°
Line 8x8 baking pan with nonstick foil.
Cream butter and brown sugar in mixer until smooth.
Add egg and vanilla and beat on medium until combined.
On low, add flour, baking powder, and salt. Mixing until just combined.
Stir in the chopped apples and toffee bits until evenly distributed.
Spread in prepared pan and bake for 30 minutes until the center is set. Bar recipe adapted from cookies & cups
Caramel Buttercream Frosting:
First Make Salted Caramel for Buttercream ....Recipe: (You will have extra-try dipping some apples!)

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.

8. Measure 1/2 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save the extra in a sealed container in the refrigerator. Perfect for dipping apples, too!!!!

For the Buttercream: (you will have extra)
Electric mix 1 stick softened butter and 4 ounces cream cheese. Slowly add 2 cups powdered sugar and 1/2c. homemade caramel. Whip on high till fluffy. Spread on bars. Top with more toffee bits if you like and save extra frosting for another use! Chill bars before cutting!about a week ago · Report

I could not find my 8x8 pan so these are a little thinner then what they should be, but boy do they taste so good.

Clearview Orchard Watsonville

2011-09-24T20:44:00.000-07:00

Everyone who knows me can tell you I love Autumn. I love the
colors, the weather, the scents, baking and just about everything about the
Fall. We have Harvest time at church and it is my favorite month at church.
Next week will be Old Fashion Sunday, the church will be decorated old fashion
and we will have an Old Fashion pot-luck and baking contest. Did I mention I
love Harvest time? :o)

Anyhow, today I took, dragged anyway you want to put it
David went apple picking with me at http://www.clearvieworchards.com/ what a
sweet bunch of people who run the place. If you live in the Watsonville area
you really need to stop by and visit them. The farm is beautiful, with all the
apple trees and an area with a swing and tables. The place is so clean and well
taken care of. There is a Apple hut so if you want to buy apple and not pick
them you can stop off there and pick some up. They also sell honey and apple
turnovers.

Well I am known around here for my caramel apples so what
else would I make. Well I was going to make apple turn overs also but got too
lazy, maybe tomorrow. :o)

Cheese biscuits

2011-09-23T21:54:00.000-07:00

Every year I make this meal on the first day of Fall. My boys were pretty excited when they found out what tomorrow was because they knew what was coming. This year I am going to change it up some. The soup will be the same but in place of garlic bread I have decided to go with the Cheddar Bay Biscuits and I think I will leave out the pumpkin pie and just make the Spice cookies with pumpkin dip. We will see, I might make a cheesecake, but I love pumpkin pie so....the cookie dough is chilling over night in the fridge just waiting to be rolled into balls and put in the oven. YUM! I can't wait.
Here is the recipe for the biscuits

4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water

1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Pumpkin Nog

2011-09-23T21:45:00.000-07:00

I got this recipe from hungry girl and changed it just a little.
5 cups light vanilla soymilk
One small (4-serving) package sugar-free fat-free instant vanilla pudding mix
4 T Splenda Brown Sugar
2/3 cup canned pure pumpkin
1 tsp. rum extract
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon

Optional Topping: additional cinnamon
Directions: In a blender, combine all ingredients and blend on high until mixed thoroughly. Refrigerate for a few hours to allow it to thicken. If you like, top each glass off with a sprinkling of cinnamon. Enjoy!
I did not make this for a cold drink I heated it up and used it to make a pumpkin latte with it and it was very good.

MAKES 5 SERVINGS

Serving Size: 1 cup
Calories: 110
Fat: 2g
Sodium: 344mg
Carbs: 16g
Fiber: 2g
Sugars: 6.5g
Protein: 6g
PointsPlus® value 3*

Quinoa

2011-09-20T17:18:00.001-07:00

I served this tonight as a main dish with a salad and it was a huge hit. Even my every picky eater is eating it. This would also be good as a side dish. I would jsut cut the recipe in half, I made enough for six people and two have gone back for seconds and I still have some left over. I think it would even be good served cold. I might make it that way for one of our church pot-lucks. You can use chicken broth if you like I just like the stronger flavor with the cubes.

1 teaspoon Olive oil
1 large onion, chopped
4 cloves garlic, peeled and chopped
1 1/2 cups uncooked quinoa
4 chicken bouillon cubes mixed in with 3 cups water
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 cup frozen corn kernels
3 (15 ounce) cans black beans, rinsed and drained
Salt and pepper to taste
1 bunch chopped fresh cilantro

Heat the oil in a large skillet over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the pan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Jam and Jelly

2011-09-17T09:52:00.000-07:00

I love to make jams and jellies, I don't do it as often as I would like. Kind of like bread making, I love to make bread just don't seem to have the time. The one thing about making Jelly is I wish I had a fresh warm slice of homemade bread with butter on it so I can add the fresh jam or jelly.
I make these thumbprint cookies for Christmas and I have no idea why I have to have them with jam that has the seeds in them, I have always made them this way and think I will until the day I die. :o) They are one of my family favorites.
What are some of your family favorites? Do you have a meal that you make that your family knows you will make on a certain day every year? Mine is the first day of Autumn, I make Hot Italian soup with garlic bread, hot apple cider and for dessert a pumpkin pie and spice cookies with a pumpkin dip. I have been making this meal for about 25 years now. My favorite time of the year is Autumn so I think I wanted to celebrate it and that is why this meal came to be.
This jam and jelly recipe is really simple, give it a try I will be making my Jalapeno jelly soon also and I have an idea for a cinnamon apple one also so I can have read and green for my Christmas baskets. Which makes me realize that there are now only 99 more days until Christmas. :o)
So anyhow I went to a friends today and picked her blackberries. As I was making the jelly I thought of another great idea for a jelly recipe, I will have to try it and let you know how it turns out.

The jam recipe is on the Sure Jell recipe, I had thought the jelly recipe I used was from it also, I have no idea why I did it this way but it turned out great. I looked all over the recipe page that came in my box and there was nothing for this recipe, the joy of getting older not only am I forgetting everything I am now making up recipes, as long as they turn out then it is all good.
Have a wonderful weekend everyone.

4 cups blackberries (not all my berries were ripe at least 1/2 cup to one cup were red still)
4 cups water
4 cups juice
1 box dry petcin
5 cups sugar
Mash berries and add water and cook to a boil, boil on medium/medium high heat for 20 minutes
Strain berries and throw away the seeds.
Measure 4 cups juice stir in pectin and stir well, bring to a full boil in a large pan and boil for one minute, stir in sugar all at once and stir very well, stir non-stop and bring to a full boil and boil for 1-2 minutes. Skim off foam and add to prepared jars. Makes sure you clean off the tops of your jars even if you think they are clean. Add lids and seal.

Squash Soup

2011-09-14T20:29:00.001-07:00

I love butternut squash, I think it has got to be my favorite and I love all squash. So I seen it sitting on my counter last night and all I could do was think about butternut squash soup. If you did not know I joined weight Watchers AGAIN. :o) well I just joined Saturday so I am being good. :o)
1/4 cup butter
2 small onion, chopped
2 stalks celery, chopped
2 medium carrot, chopped
4 medium potatoes, cubed
2 medium butternut squash - peeled, seeded, and cubed
2 (32 fluid ounce) containers chicken stock
salt and freshly ground black pepper to taste

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

turtle cookes

2011-09-06T19:06:00.000-07:00

When I seen this recipe i knew I had to share it will all of you. I plan on making these soon, I have to be good since I jsut joined WW. Let me know if you make them and what you think. Also go check out http://www.mybakingaddiction.com/turtle-cookies-recipe/ and all her yummy recipes, let her know that April's home cooking sent you over. :o)

yield | 1 1/2 dozen 5-inch cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups dark chocolate chips
1 cup caramel bits
1 cup chopped pecans

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough.

Note

For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
I used Caramel Bits from King Arthur Flour, but I have seen the Kraft variety at my local market – although I can not attest to how they perform in this recipe.
-Recipe adapted from the New York Times.

Free Herrs Chocolate Drizzled Carmel Popcorn giveaway

2011-09-06T09:19:00.000-07:00

Do you like chocolate? Do you like Carmel corn? I will admit I like Carmel corn a whole lot more then chocolate. Well go over to http://www.recipelion.com/sweeps/Herrs-Chocolate-Drizzled-Carmel-Popcorn-Giveaway# and sign up for this great give away giveaway. Remember if you win now you have to send me one of the bags. :o)

Good luck!!

Cinnamon Roll Pancakes

2011-09-05T18:44:00.000-07:00

Source: RecipeGirl.comYield: 4 servings (4 pancakes)

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat...

Ingredients:

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Source: RecipeGirl.com

Come check out this give away

2011-09-05T18:30:00.000-07:00

basilmomma

www.basilmomma.blogspot.com

Cookie Make Over

2011-09-02T20:56:00.000-07:00

This is all Hugs & Cookies xoxo fault, Danielle made http://cookiesxo.blogspot.com/2011/08/introducing-smadeleines.html

which got the wheels in my head turning and I decided to use a few of our favorite stuff to do the samething.

I used
Fudge Strips and Chocolate covered Graham crackers.
Large marshmallows
Marshmello Cream
Chocolate chips
Peanut butter
Toffee pieces
On the fudge stripes I put them on a pan with a large marshmello turned side ways and put them under the broiler until golden, then I added another fudge stripe on top and dipped in chocolate and rolled the sides in toffee bits.
Same with the chocolate covered graham cracker but I put some peanut butter on a few of them and then the marshmellow cream.

Chicken Kiev

2011-08-26T19:21:00.000-07:00

I love Chicken Kiev and I have a recipe I have made for many, many, many years......sure sign I am getting old...lol anyhow I seen this one from Alton Brown and since I have loved just about every recipe I have tried from him I want to give it a try.

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
2 cloves garlic, minced.....(this is not part of Alton's recipe I just think Chicken Kiev needs fresh garlic.)
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling

Vegetable oil, for frying

Combine butter, parsley, tarragon, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Weight Watchers Stuffed Peppers

2011-08-22T23:46:00.000-07:00

http://www.weight-watchers-recipes.net/quinoa-stuffed-peppers.html

1 medium onion, finely chopped (1 cup)
2 tablespoons olive oil
2 ribs celery, finely chopped (1/2 cup)
1 tablespoon ground cumin
2 cloves garlic, minced (2 teaspoon)
1 10-ounce package frozen chopped spinach,
thawed and squeezed dry
2 15-ounce cans diced tomatoes, drained, liquid reserved
1 15-ounce can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Directions:

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350 degrees F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Makes 8 Servings

Nutritional Info Per Serving: Calories 279, Carbs 36 g, Fat 10 g, Fiber 10 g, Protein 14 g

2011-08-21T22:38:00.000-07:00

20 Italian sausages
4 large green peppers, thinly sliced
1/2 cup chopped
onion
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato sauce
1
cup water
1 tablespoon sugar
4 garlic cloves, minced
2 teaspoons dried
basil
1 teaspoon dried oregano
1 teaspoon salt
20 sandwich
buns
Shredded mozzarella cheese, optional

In a large Dutch oven, brown sausages a few at a time; discard all but 2 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain. Return sausages to pan along with tomato paste, tomato sauce, water, sugar, garlic, basil, oregano and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve on buns. Top with cheese if desired. Yield: 20 servings."

Lemon Pie

2011-08-21T22:22:00.000-07:00

I have been making this pie for about 25 years now maybe a few more, this is the first Lemon Meringue pie I even made.
I cut this one before it had a time to really set. It was a last minute idea to make and did not have as much time to set as it should have but it was really good. :o)

1 3/4 cup sugar
3 tablespoons all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 cups water
1/2 cup lemon juiced
2 tablespoon lemon zest
1 tablespoons butter
4 egg yolks, slightly beaten
1 (9 inch) pie crust, baked
4 egg whites (I like to use 6 egg whites for more meringue)
1/4 tsp cream of tarter
1/2 cup sugar

Preheat oven to 400
To Make Lemon Filling:
In a medium saucepan, whisk together 13/4 cup sugar, flour, cornstarch, and salt mix well, Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boil, stirring occasionally, boil one minute, till shiny and trandlucent. Quickly stir some of the hot mixture; stir to blend. Return to pan of sugar mixture. Cook over love heat 5 minutes, stirring occasionally. Remove from heat and stir in butter, lemon juice and zest. Pour into prepared pie shell.
To Make Meringue:
In a large glass or metal bowl, whip egg whites and cream of tarter until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Dinner Rolls

2011-08-20T17:28:00.000-07:00

1 cup warm milk (70 to 80 degrees F)

1/2 cup butter or margarine, softened

1/4 cup sugar

2 eggs

1 1/2 teaspoons salt

4 cups flour

2 1/4 teaspoons active dry yeast

Place all ingredients in a mixing bowl with a paddle attachment mix for a few minutes then add dough hoo and beat for about 5-10 minutes until smooth. Cover with a cloth and let rise, then break into 12 large rolls or 24 small and place on a cooking sheet and let sit for about 20-25 minutes.

Bake for 13-16 minutes at 375 degrees

Nilla Waffer

2011-08-20T13:40:00.000-07:00

When I was seven and lived in Oregon I was invited to dinner at a friends, it was one of those leave it to Beaver families, they had a nice house a very nice dining room and they sat at the table for dinner. Well almost 40 years later I still remember the dessert she made. I have no idea what she had for dinner just the dessert served in a glass dish. Hey I was only seven. Well I am getting older and for some reason lots of memories are coming back from when I was little and living in Oregon, I think because I have so many wonderful memories living there. We won't talk about the time on Christmas moring we locked my Mom out of the house in the snow. :o) My brother and I thought it was funny, needless to say she had on a nightgown and now shoes. But she does laugh about it now and I do remember her laughing then about it also. But back to the recipe, it is one from many years ago using Nilla waffers and I bet you all have either had it before or seen the recipe. I had my youngest son make it with me for tonights dessert.

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 NILLA Wafers, divided
5 bananas, sliced

MIX 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly. Remove from heat; stir in vanilla.
RESERVE 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.
BEAT egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.
BAKE 15 to 20 min. or until lightly browned. Cool slightly. Top with reserved wafers just before serving.

Peanut Butter~Oatmeal~Chocolate Chip Cookies

2011-08-18T23:38:00.000-07:00

From: For the Love of Cooking

1/2 cup butter, melted
1/3 cup granulated sugar
1/2 cup peanut butter
1/3 cup firmly packed light brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup old-fashioned oats
3/4 cup chocolate chips

Preheat oven to 375 degrees.

Using an electric mixer, combine melted butter and granulated sugar until fluffy. Add peanut butter and brown sugar, beating well until thoroughly combined. Add egg and vanilla and mix until smooth. In a small bowl stir together flour and baking soda, then add to cookie dough and mix just until blended. Using a mixing spoon, stir in oatmeal and chocolate chips.
Scoop balls of cookie dough and place 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until cookies are lightly browned. Remove from oven and let cool 5 minutes before removing from cookie sheets.

Lemon Meringue Cupcakes

2011-08-18T22:34:00.000-07:00

1 cup butter or margarine,

softened

2 cups sugar

3 eggs

2 grated lemon peel

2 lemons juiced

1 teaspoon vanilla or lemon extract

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups vanilla yogurt

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel, juice and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with yogurt (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Curd Filling

1 3/4 cup sugar
3 tablespoons all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 cups water
1/2 cup lemon juiced
2 tablespoon lemon zest
1 tablespoons butter
4 egg yolks, slightly beaten

Mix, sugar, flour, cornstarch and salt in a medium sauce pan, mix well and add 2 cups water. Cook until thicken add a small amount of hot mixture into eggs and mix. Add egg mixture back into pan and cook for about five minutes. remove from heat and add butter, lemon zest and lemon juice mix well. Set aside to cool.

Meringue

8 egg whites
1/2 tsp cream of tarter.

1/2 cup white sugar

In a large glass or metal bowl, whip egg whites and tarter until foamy. Add sugar one tablespoon at a time, and continue to whip until stiff peaks form. Spread meringue on cupcake
Put under the broiler (make sure rack is in on the middle) until golden brown.

To put cupcakes together

Use a wooden spoon or you can use the cupcake tool like I have to put the hole in the cupcake. Fill with the lemon curd put meringue on top and put under the broiler until light brown. I will post photo Sunday or Monday.

spaghetti squash

2011-08-17T21:49:00.000-07:00

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup grated parmesan
2 tablespoons chopped fresh basil
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, cheese and basil. Serve warm
* I like to use the shell of the squash as the bowl.

Ribs

2011-08-17T21:44:00.000-07:00

This photo was taken with a cell phone so it is not very good.

4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
1/2 teaspoon dry mustard
1 clove crushed garlic

Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
Preheat grill for medium heat.
Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Pesto

2011-08-17T21:21:00.001-07:00

1 1/2 cups cilantro leaves
3/4 cup fresh basil leaves
1/2 cup toasted walnuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil

Blend the cilantro, basil, walnuts, Parmesan cheese,garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

This is really good. It looks gross but it taste good.

Cavity Maker Cookies

2011-08-13T21:41:00.000-07:00

2 cup butter, softened
2 cup white sugar
2 cup packed brown sugar
4 eggs
4 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoon baking soda
4 teaspoons hot water
1 teaspoon salt
2 cups semisweet chocolate chips
1 bag of mini assorted candies (snickers, Milky Way, and Mars chopped)
I found a Reese Peanut Butter bar I chopped up, if you cannot find the bar you can chop up about 6 cups
1 cup plain M&M's
* 1 cup toasted Coconut
* 1 cup granola

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and chopped candy Drop by large spoonful (about 1/4 cup) onto ungreased pans.
Bake for about 12-13 minutes in the preheated oven, or until edges are nicely browned
* my 15 year old is really picky so I did not add the coconut or granola to the batter, I rolled the coconut on some and then baked it. Then with some of the other I added the granola in with some of the mix and baked some that way and then I mixed coconut and granola together with some of the other batter. The one with the granola was a hit with all of them and the one with the toaster coconut was a huge hit with other. I love coconut and granola so I liked the ones with both.
You can freeze these or just do what I do and wrap in plastic wrap and baked them as you need/or want.

Italian Sausage Tortellini Soup

2011-08-13T15:00:00.000-07:00

1 pound sweet Italian (I like to use hot) sausage, casings removed

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1 cup water

4 large tomatoes - peeled, seeded and chopped

1 cup thinly sliced carrots1/2 tablespoon packed fresh basil leaves

1/2 teaspoon dried oregano

1 (8 ounce) can tomato sauce

1 1/2 cups sliced zucchini

8 ounces fresh tortellini pasta

3 tablespoons chopped fresh parsley

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Quinoa and Black Beans

2011-08-12T21:23:00.000-07:00

1 teaspoon vegetable oil

1 onion, chopped

3 cloves garlic, peeled and chopped

3/4 cup uncooked quinoa

1 1/2 cups chicken broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

salt and pepper to taste

1 cup frozen corn kernels

2 (15 ounce) cans black beans, rinsed and drained

1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Honey Chicken Kabobs

2011-08-12T15:32:00.000-07:00

1/4 cup vegetable oil
1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch pieces

skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently

Coconut Chicken Curry

2011-08-12T15:02:00.001-07:00

by April's Home Cooking on Thursday, August 11, 2011 at 8:41pm

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Tikka Masala

2011-08-12T15:00:00.001-07:00

Tikka Masala

by April's Home Cooking on Thursday, August 11, 2011 at 8:32pm

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
2 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Honey Chicken Kabobs

2011-08-09T10:44:00.001-07:00

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch pieces skewers
<>

1	In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.	Preheat the grill for high heat.
3.	Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.	Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently

German Chocolate cake and Frosting

2011-08-03T00:05:00.000-07:00

My son is getting ready to turn 20 so I am getting his menu for his birthday dinner ready.

1 cup evaporated milk

1 cup white sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup margarine

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Cake

4 (1 ounce) squares German sweet chocolate

1/2 cup water

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

2 cups white sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

4 egg whites

Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.

Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.

In a medium bowl, mix together flour, soda and salt. Set aside.

In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.

In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.

Chicken Satay

2011-08-02T23:40:00.000-07:00

I don't really like curry but I made these for one of our last camping trips and they were a hit. My son has wants curry for his birthday so I figure this will be one of the dishes I make.

1/2 cup coconut milk

1 clove garlic, minced

1 teaspoon curry powder

1 1/2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips

1 cup coconut milk

1 tablespoon curry powder

1/2 cup creamy peanut butter

3/4 cup chicken stock

1/4 cup brown sugar

2 tablespoons lime or lemon juice

1 teaspoon soy sauce

Salt to taste

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
Preheat a grill for medium-high heat.
Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

CrockPot Spicy Beef

2011-07-31T16:22:00.000-07:00

Pork would be really good for this also. I used this for tacos but it would be great for burritos.

1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon chili powder
1 teaspoon Cumin
1 teaspoon ground cayenne pepper
1/4 bottle hot pepper sauce
1 teaspoon garlic powder
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and put onion over meat. Season with chili powder, cayenne pepper, hot pepper sauce, and garlic powder and cumin. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart and then I would leave it in the broth for at least another hour cooking on low.

Coconut Pie

2011-07-28T21:34:00.001-07:00

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 heavy Cream, whipped with powder sugar

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped topping, and with remaining 1/4 cup of coconut.
Note: To toast coconut, spread it in an ungreased pan and bake in a 350 oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Sausage Rice Casserole

2011-07-27T17:23:00.000-07:00

16 fresh pork sausage links (about 1 pound)
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
1 tablespoon canola oil
3 cups cooked long grain rice
4 to 5 medium tomatoes, peeled and chopped
1 package (10 ounces) frozen corn, thawed
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
1 cup soft bread crumbs
2 tablespoons butter, melted

Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients.
Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Pastry Cream/Custard

2011-07-26T22:59:00.000-07:00

2 cups milk

1/4 cup white sugar

2 egg yolks

1 egg

1/4 cup cornstarch

1/3 cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Jambalaya

2011-07-24T14:06:00.000-07:00

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1 teaspoon Paprika
1/2 teaspoon dried thyme
1 pound frozen shrimp without tails
Fresh parsley to sprinkle on top
I served this one with pasta but we also like it with rice.

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30-45 minutes of cook time.
I cooked mine on low for 5 hours and it was not done, I have a new crockpot that does not cook the same as my old one did. I really like to cook mine on the stove but I wanted this to be ready when we came home from church so I went with the crock pot. The recipe is good and you might have a crockpot that will be done in the 3-4 hours mine was not done it five hours. This is one of the reasons i did what I wrote below and because some not liking shrimp.
**I took half of mine out of the pan because some do not like shrimp in my family then I added about 2 T cornstarch to 1/2 cup water and added it to the pot and cooked this for about 20 minuted before I added the shrimp and cooked until the shrimp was done.

Gluten Free Bars

2011-07-22T20:14:00.000-07:00

This is another wonderful recipe from Hugs and Cookies

http://www.facebook.com/pages/Hugs-Cookies-xoxo/361999659991#!/notes/aprils-home-cooking/gluten-free-bars/253803367964397

I have to admit I did not use anything gluten free. But the recipes from Danielle is the one I posted below. Go on over to Hugs and cookies xoxo and check out all her wonderful recipes. I don't think I have ever baked so many things off one blog before. :o)
1 BOX BETTY CROCKER GF CHOCOLATE CHIP COOKIE MIX
1c. chopped GLUTEN FREE pretzels (I LIKE SNYDERS OR
GLUTINO)
10 caramels
1T. HEAVY CREAM
3c. peanut butter cups, CUT IN
HALF OR QUARTERS
1/2c. CHOCOLATE chips of your choice!

Step 1: PREPARE GF COOKIE MIX ACCORDING TO DIRECTIONS ON
BOX AND PRESS MOST INTO AN 8X8 PAN LINED WITH NONSTICK FOIL. RESERVE SOME FOR
THE TOPPING!

Step 2: Crush 1 cup of GF pretzels roughly with hands and
put on top of dough.

Step 3: Roughly chop 3c. peanut butter cups and
layer on top of the pretzels.

Step 4: Microwave 10 caramels and CREAM
till melted, about 1 minute. Pour on top of peanut butter cups.
Mmmmm!

Step 5: Crumble on the rest of the cookie dough that you reserved.
Bake about 25 minutes AT 350 till golden and cooked through. Let cool to room
temp.

Step 6: Melt 1/2c chocolate chips-milk or semisweet and drizzle
across the top when COOLED. Eat up

Pirate Cake

2011-07-21T16:01:00.000-07:00

Sunday I had this sweet little blonde hair blue eyed boy run up to me with a cooking magazine in his hands and say,
"Grandma, will you make me this cake'" how could you not say yes to such a sweetie. Mommy and Daddy are having a date night tonight and Noah is coming over to Grandma and Grandpa's tonight, well he is really coming over to play with Uncle Jacob and Uncle Danny but as long I make a cake he will at least say a few words to me before going off to lay with his Unle Jacob for the night. For you who do not know, Noah is 3 and Jacob is 15, Jacob will drop everything when Noah comes over, if he has a choice to go with his friends or see Noah he will pick Noah, if we go some place and he does not want to go all we have to say is Noah is coming and he will change his mind. Noah has been the center of Jacob's life from the moment he held him a few minutes after his birth, the first words he said to Noah were "I am going to teach you to be so evil." I am glad to say he has not done that. Jacob is a very good 15 year old so I am not too worried, now he is a huge joker so for Noah's Mom's sake I hope that does not rub off on him. For an example, I was using the church bathroom one day during the week and Jacob decided to used a chair and locked me in the bathroom, after a few threats and yelling for my husband to make him open it I was let out. My whole family loves to play jokes but I think Jacob might be the worse well, his Dad might be a little worse. :o)

Italian Chicken

2011-07-20T21:01:00.000-07:00

6 Boneless chicken breast, I think I will use boneless thighs next time.

Olive oil

1 large red onion

1 large yellow onion

6 cloves garlic, peeled and chopped

2 green bell peppers, chopped

1 pound baby Bella cut in ¼

1 can chopped tomatoes

1 jar spaghetti sauce

Salt

Pepper

1 tsp. Oregano

½ tsp. Tarragon

1 tsp. Italian spice

2 T. Corn starch

1/8 cup water

Slice chicken breast in have so you have two thin pieces,
salt and pepper each slice. Heat olive oil in a large frying pan and fry until
lightly brown on each side but not all the way cooked. Cook a few pieces at a
time, remove to a plate. All onions, garlic, peppers, mushrooms and cook for a
few minutes. Add chicken back to pan with the onion mixture. Add can tomato,
spaghetti sauce, salt, pepper, oregano, Tarragon and Italian spice cover with
lid and cook for about 20 minutes.

Remove lid and mix corn starch with water and add to pan to
thicken sauce, stir carefully so you will not break up the chicken and cook for
about five minutes more.
Serve over pasta or rice.

Taco Salad

2011-07-19T21:29:00.001-07:00

My husband use to teach the single adults at our old church and we use to have a blast with them, we have

so many wonderful memories. We had a party at our condo once with about 40 young adults and one of the kids Jason was in the back room jumping off the bunk bed with my girls, they did not tell me about that until after the party.

We had a Olympic day at the park on one of our outings and I can still remember Chris racing on the tricycle and having to drink all the juice out of the baby bottle to win the race.

Pizza outing and in the busy pizza place Art standing up on a chair to give thanks and the whole place went
quiet. I believe all these young adults are now married with families of their own. I hope they know how special they were to us. There were so many more but if I mentioned them all it would take me forever to write this. When I make Cheddar Bay biscuits I think of Linda, the first time I had them was when she made them and they were so much better then Red Lobsters. :o)

We had an a lot of great memories with them and every time I make this salad I think of Leigh-Anne, we had a
pot-luck and she made this taco salad and since then it has been a favorite of my kids as well as my husband and myself. I may not make it the same as Leigh-Anne did but each time I make it I think of her. tacos. She is now married with four of her own children.

I make this taco salad different every time.
Maybe I can get Leigh-Anne to post her recipe here. :o)

Here is the recipe I made today.

Ground beef, cooked and drained (I always use taco seasoning but was out today)
Kidney Beans
Cheese, shredded
Lettuce, chopped
Chopped tomatoes, I add these after because most of my kids do not like tomatoes.
Cucumber sliced thin (this is the first time I did this, I was out of olives)
Cilantro
Red onion, diced
Pace Salsa, we like ours hot
Tub sour cream

Doritos, squeeze while in bag to
break up.

Mix salsa and sour cream together
and chill. You depend on how much sour cream, salsa you want, I like more salsa
then sour cream.

Mix all the other ingredients
together besides the chips, add sour cream salsa dressing and mix then either
mix in the Doritos or sprinkle on top.

What I remember the most about
Leigh-Anne making this was mixing it is a trash bag because she made such a
large amount. :o)

Milkyway Bars

2011-07-19T18:08:00.000-07:00

OK here is the link to the recipe, I am warning you right now if you gain lots of weight after joining this page it is your fault not mine and if you drool all over your keyboard and it shorts out that is also all your fault. :o)

http://www.facebook.com/note.php?reated&&note_id=251265118218222#!/pages/Hugs-Cookies-xoxo/361999659991

CRUST:

1 1/2c. FLOUR

1/2C. PLUS 2T. CONFECTIONERS SUGAR

1 1/2 STICKS SOFT BUTTER ELECTRIC MIX ALL TILL CRUMBLY/COMBINED AND PAT DOWN EVENLY INTO A 9X13 PAN LINED WITH NONSTICK FOIL.

BAKE AT 350 FOR 15-20 MINUTES UNTIL LIGHTLY GOLDEN.

CARAMEL:

12 OUNCES CARAMEL BITS (NO UNWRAPPING WITH THESE!) (OR USE 40 WRAPPED CARAMELS)

5 T. BUTTER

1 CAN SWEETENED CONDENSED MILK

MICROWAVE ALL OF THESE TOGETHER UNTIL SMOOTH. GO 30 SECONDS-ONE MINUTE AT A TIME AND STIR IN BETWEEN.

TOPPING:

1 BAG OF MILKY WAY MINIS CUT INTO 4 SLICES EACH. CAN ALSO USE MILKY WAY DARKS OR ANY OTHER CANDY YOU WANT LIKE PB CUPS! LET CRUST COOL 5-10 MINUTES AND THEN POUR ON THE CARAMEL. PLACE THE CANDIES ON TO DECORATE AND CHILL COMPLETELY BEFORE CUTTING. THESE ARE EASY TO CUT WHEN VERY COLD AND SHOULD REMAIN IN FRIDGE UNTIL READY TO EAT. (CARAMEL WILL GET TOO GOOEY IF LEFT OUT.)

Sinful Toffee Turtles

2011-07-19T17:54:00.000-07:00

OK let me warn you now so you do not get mad at me for what is about to happen to you. I joined this new blog a few days ago and this is the second item I have made off Hugs-Cookies page. So be warned before you go over you will fall in love with her blog which will in turn make you want to bake everything she has on her blog which could make you gain a lot of weight, but just work out a little harder and all will balance out. LOL
I am scard to look at her older post because I may want to bake more. She is talking about a cake she is making that is going to weigh over 11.5 pounds. Kind of sounds like a cake I made with a cheesecake layer in it. :o) I think that one was close to 25 pounds.
But really, go on over and like her page you are really going to love it. :o)
https://www.facebook.com/pages/Hugs-Cookies-xoxo/361999659991?ref=ts
http://www.facebook.com/?ref=logo#!/pages/Hugs-Cookies-xoxo/361999659991

1 stick butter, softened
2/3 cup sugar
1 egg
2 T. milk
1 tsp. vanilla
1 cup flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt

Caramel Bits, 4 ounces (or regular caramels)
1 1/2 T. heavy cream

1 bag Heath toffee bits or chocolate toffee bits (both work great)
Pecan Halves-one per cookie
Small amount of melted chocolate disks or chips for drizzling!

Preheat oven to 350 and line cookie sheets with parchment paper. Beat butter and sugar till creamy. Add egg, milk and vanilla. Once combined well, gradually add flour, salt and cocoa. Wrap dough in plastic wrap and chill in fridge at least 2 hours. You need this dough to be very cold!

Once chilled, break off large Tablespoons of dough and roll into balls. Roll each ball into the toffee bits. Place on cookie sheet and use back of a small measuring spoon to press an indent in the center. This step is like making a thumbprint cookie. Bake in the oven for approx 10-12 minutes. (Don't worry if they spread at this point because you will fix centers!) Remove and press the centers down with the measuring spoon again to fix the indent.

While cookies cool, melt caramels and cream in microwave and stir smooth. Let cool a few minutes and carefully spoon some into the center of each cookie. Top each caramel center with a pecan halve. Once set, melt chocolate in microwave and drizzle over the tops!

Mac and Cheese with Chicken

2011-07-14T17:58:00.001-07:00

2 tablespoons butter
1/4 cup all-purpose flour
2 cups cream or /2 & 1/2 it is cheaper
1-1/2 to 2 cups chicken broth, divided
3/4 pound process cheese (Velveeta), cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken breast
1 teaspoon salt
1/2 teaspoon pepper

In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese; stir until melted. Add the macaroni, chicken, salt and pepper. Add additional broth if needed.
Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through.

Chow Mein

2011-07-11T18:57:00.000-07:00

1 pkg stir fry noodles, cook as package directs
1 1/2 pounds diced chicken breast
1 small shallot, thinly sliced
3 cloves
garlic, minced
1 tsp ginger paste
2 tbsp peanut oil
1 carrot, julienned
2 cups beansprouts
1 tsp cornstarch
1 tbsp hoisin sauce
4 tbsp soy sauce
1 cup chicken stock

In a very hot wok add oil and stir fry chicken until cooked, remove from
wok then set aside. Lower the heat to medium high, then add garlic, ginger
and shallots. Toss carrots and stir fry for 30 seconds, remove from wok then set
aside. Mix corn starch with chicken stock, hoisin sauce, soy sauce and
pour into wok and bring to a boil. Add noodles and give it a
good mix making sure that all noodles are coated with the gravy.
Put back the cooked meat, vegetables and bean sprouts, stir for 1 minute then
serve.

Spring Rolls

2011-07-11T18:54:00.000-07:00

2 ounces rice vermicelli
8 rice wrappers (8.5 inch
diameter)
1 1/3 tablespoons chopped
fresh basil
3 tablespoons chopped fresh
mint leaves
3 tablespoons chopped fresh
cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
Directions:
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. 2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. 3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. 4. In another small bowl, mix the hoisin sauce and peanuts. 5. Serve rolled spring rolls with the fish sauce

2011-07-09T21:36:00.000-07:00

I have a four week study going on with my sunday school class and the subject is watchdogs so I figured why not make treat bags for them. I can't wait to see the look on their face when they open their bags of dog bone. LOL Well shortbread dog bones that is. :o)

1 cup butter, softened
1/2 cup packed brown sugar
2-1/4 cups all-purpose flour

In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in.
Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.
Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack. Yield: 3-1/2 dozen.

Bread Pudding

2011-07-09T08:41:00.000-07:00

I was telling my daughter Kristine that I think something is wrong with me, (yes, those of you who know me already know this) anyhow, normal people talk about how much weight they have gained for the summer and decided to workout or diet. Well, then there is me.....I go make a bread pudding because I have left over hamburger and hot dog buns and some chocolate chunks and walnuts. How do I explain this and tell myself it is alright you wonder...well I remind myself that I am joining the gym tomorrow and will be good then. :o)

6 slices day-old bread (I used leftover hot dog and hamburger buns)
2 tablespoons butter, melted
1/2 cup chocolate chunks
1 cup nuts
4 eggs, beaten
1 cup heavy cream
1 cup milk
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. Sprinkle with chocolate and nuts. In a medium mixing bowl, combine eggs, cream, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

This is so much better the next day cold, it reminds me of the bread pudding my grandmother use to make and a bakery we use to get bread pudding at when I was young. I am so glad I had left over buns and heavy cream I need to use up. This has got to be one of the best I have yet to make and just throwing it together was so worth it and I am glad I paid attention to what I did so I can make it again and have the recipe.

* This would be good with dried fruit in place of the chocolate also.

Quinoa Salad

2011-06-28T21:50:00.000-07:00

1 1/2 cups cooked quinoa
1 can chick peas
1 bunch chopped up fresh parsley
1 finely chopped red onion
3 cups sliced cherry or grape tomatoes
1 yellow tomato chopped
1 large peeled and chopped hot house cucumber
1 lemon juice and peel grated
1/3 cup olive oil
sea salt to taste
Toss all ingredients together, chill and serve.

Turkey Chili

2011-06-28T17:38:00.001-07:00

3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
1 bunch green onions, chopped
1 cup plain yogurt
1 cup shredded Cheddar cheese
1 large can pinto beans
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies,pinto beans and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
Adjust the consistency with water as needed.
Ladle chili into serving bowls. Top with yogurt, green onion, and cheddar cheese, and serve.

Chocolate Cake

2011-06-25T23:55:00.000-07:00

My grandson turned 3 yesterday and his Daddy and Mommy had a pirate party for him today. I had some problems with the cake but he seemed to really like it. I sure am glad he is only three. The cookie recipe you will find on this page under cutout cookies and they are listed under memories, I was thinking yesterday about when I made that same recipe for his Mommy when she turned five.

2 cups hot coffee
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour coffee over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Frozen Yogurt

2011-06-21T22:32:00.001-07:00

I have been camping for the past ten days. We had two of our boys and three of their friends for seven of the ten days, then off and one two of my daughter, son, son-in-law and grandson came up to swim and join us for dinner, we had a blast. I am one who can't wait for camping trips to be over but I really want to go back. Anyhow back to the recipe and why we bought a ice cream make....Well we are going back camping the 4th of July and then we thought why not make our own ice cream while we are camping....then I thought okay lets make frozen yogurt so it will be a little healthy, if you notice my recipes I don't do a lot of healthy, I really did want to make this healthy but they I changed the recipe and did my own thing and I have to admit it is really good. :o)

2 cups plain yogurt
2 cups pureed fresh strawberries
1 3/4 c whole milk
1 cup heavy cream
3 teaspoons vanilla extract

In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving. Remove from the freezer 30-45 minutes before serving

Coffee Cake

2011-06-11T19:55:00.000-07:00

This is the coffee cake my family demans I bring camping with us.

1-½ stick butter, softened
2 cups sugar
3 cups flour, sifted
4 teaspoons baking powder
1 teaspoon salt
1-¼ cup milk
3 whole egg whites, beaten til stiff

Topping:

1-½ stick butter, softened
¾ cups flour
1-½ cup brown sugar
2 Tablespoons cinnamon
1-½ cup pecans, chopped
Preheat oven to 350 degrees
Sift together flour, baking powder, and salt
Beat egg whites and set aside

In same mixing bowl, cream butter and sugar
Add flour mixture and milk alternately until combined; don’t overbeat
Fold in beaten egg whites with a rubber spatula until just incorporated
Spread in a well-greased 9 x 13 baking pan
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top
Bake for 40 to 45 minutes til a toothpick inserted comes out clean and nicely brown on top. Mine seemed done but not brown, so I turned on convection heat for a few minutes

Club Sandwiches

2011-06-10T10:17:00.000-07:00

My son has been talking about Club Sandwiches for awhile now so I figure I would make them for dinner. I did them just a little different this time. I know you all know how to make club sandwiches but I wanted to add it here for my son while he is away from home (he joined the Air Force) he can come on here and look for recipes. :o)

This is why this blog got started, my kids were getting older and moving out and they would call home for recipes, so I started a blog, it was not this one (I have no idea where the first one went) but I started adding recipes they ate while growing up and then it took off it to this somehow. I would love to find the first blog I started and add all those recipes here.

Wheat Bread
Bacon
Ham
Turkey
Avocado
Lettuce
Tomato
Mayo
Toast bread. One on slice add mayo, turkey, Bacon, tomatoes, add another slice of bread (My husband loves mayo so I put some on all of his slices ours only has it on the top and bottom) then add ham, avocado and lettuce and then add the last slice of toasted bread and cut into 1/4 and stick a tooth pick in each 1/4 to keep together.

Hot Wings

2011-06-07T16:16:00.000-07:00

This is my favorite recipe for hot wings...

½ cup butter or margarine, melted
¼ cup hot pepper sauce
3 tablespoons vinegar
24 chicken wing drumettes
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
½ teaspoon paprika
1 cup prepared, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
celery sticks

Preheat oven to 350ºF.

In small bowl, whisk together butter, pepper sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with salad dressing mix. Bake until chicken is browned, 30 to 40 minutes. Sprinkle with paprika.

Serve with salad dressing and celery sticks.

Chicken Fried Chicken

2011-05-07T00:25:00.001-07:00

30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Lentil Soup

2011-05-07T00:23:00.000-07:00

1 pound French green lentils

4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
Freshly grated Parmesan cheese

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Serve hot, drizzled with olive oil and sprinkled with grated Parmesan