HOMEMADE CRISPY SEASONED FRENCH FRIES (Allrecipes.com

My family LOVED these!!!  They are a great new way to have fries instead of the old frozen stand by!

INGREDIENTS:

2 1/2 pounds russet potatoes, peeled

1 cup all-purpose flour

1 teaspoon garlic salt

1 teaspoon onion salt

1 teaspoon salt

1 teaspoon paprika

1/2 cup water, or as needed

1 cup vegetable oil for frying

DIRECTIONS:

1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

COUNTRY STYLE TOMATOES (Taste of Home)

This is a twist on Fried Green Tomatoes!  I despise tomatoes, but my parents LOVE them.  My dad usually grows his own every summer.  I have made fried green tomatoes for them on more than one occasion, so I can't wait to try this one for them.

INGREDIENTS:
4 large tomatoes (beefsteak tomatoes preferred)
8 oz cream cheese
1/4 C parsley
1-1/2 tsp fresh basil or 1/2 tsp dried basil
1 garlic clove
1/4 tsp salt
1/4 C flour
1 C panko crumbs
1 egg
1 Tbl milk
3 Tbl butter
3 Tbl olive oil

DIRECTIONS:
1. Cut tomatoes into four thick slices; place on paper towels to drain.
2. Beat cream cheese, parsley, basil, garlic, and salt together well. Spread mixture over 8 tomatoe slices. Top, sandwich style, with remaining tomato slices.
3. Place flour and panko crumbs in separate bowls. Whisk egg and milk in third bowl.
4. Coat top and bottom of each sandwich with flour, then dip into egg, then dip into crumbs.
5. Heat butter and oil in skillet together. Fry tomato sandwiches 3 to 4 minutes on each side, until golden brown. Drain on papertowels before serving.

PEANUT BUTTER MINI MUFFINS (Taste of Home)

 Peanut butter and chocolate - a deadly combination!!!

INGREDIENTS:
1-3/4 C flour
2/3 C brown sugar
2-1/2 tsp baking powder
1/4 tsp salt
1 egg
3/4 C milk
2/3 C chunky peanut butter
1/4 C canola oil
1-1/2 tsp vanilla extract
2/3 C mini semi-sweet chocolate chips

DIRECTIONS:
1. Mix flour, brown sugar, baking powder and salt in a bowl and set aside.
2. Whisk eggs, milk, peanut butter, oil, and vanilla together well. Stir into dry ingredients until moistened. Fold in chocolate chips.
3. Fill greased mini muffin cups 2/3 full and bake at 350 degrees for 15 to 17 minutes. Cool for 5 minutes before removing from pan.

BACON CRESCENT ROLLS

 Quick and easy, but full of flavor! You can't go wrong with bacon!!!

INGREDIENTS:
8 oz crescent rolls
6 bacon strips, cooked and crumbled
1 tsp onion powder

DIRECTIONS:
1. Separate crescent dough into 8 triangles. Set aside 1 Tbl of bacon. Sprinle onion powder and reamining bacon over triangles; roll up and place point side down on ungreased baking sheet. Sprinkle with reserved bacon.
2. Bake at 375 degrees for 10 to 15 minutes.

CRUSTLESS CHICKEN QUICHE (Taste of Home)

 This one sounds really good for a luncheon or possibly brunch.

INGREDIENTS:
1 large sweet onion, chopped fine
2 tsp minced garlic
2 Tbl olive oil
6 eggs
3/4 C heavy whipping cream
2 C cubed cooked rotisserie chicken
2 C (8 oz) shredded cheddar cheese
5 bacon strips, cooked and crumbled

DIRECTIONS:
1. Saute onion and garlic in oil until tender. In large bowl combine eggs and cram. Stir in chicken, cheese, bacon and onion mixture. Pour into greased 9 inch deep dish pie plate.
2. Bake at 375 degrees for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before cutting.

A FEW NOTES: For those of you who are a bit newer to cooking - "heavy whipping cream" does not mean cool whip or whipped topping. Heavy whipping cream can be found by the milk - in a carton. (Yes, I have received questions regarding this very problem - someone used cool whip in place of whipping cream and got LESS than satisfactory results on another recipe.) ALSO, if you are looking for a cooked rotisserie chicken, they are usually only $5.99 at Costco!!!

CHOCOLATE FRENCH TOAST (Taste of Home)

So I got lucky enough to review a new Taste of Home Magazine during our family gathering yesterday and jotted down a few of the recipes I hope to try soon!!! This is at the top of the list!!!

INGREDIENTS:
3 eggs
1 C milk
1 tsp sugar
1 tsp vanilla
1/4 tsp salt
12 slices of day-old bread, crusts removed
3 milk chocolate candy bars (1.55 oz each), halved
2 Tbl butter
Confectioner's Sugar

DIRECTIONS:
1. In a large bowl, beat eggs, milk, sugar, vanilla, and salt. Pour half into ungreased 13x9 inch baking dish. Arrange 6 slices of bread in single layer over egg mixture. Place 1 piece of chocolate in center of each piece of bread. Top with remaining bread slices. Pour remaining egg mixture over the top. Let stand 5 minutes.
2. Melt butter in skillet. Toast sandwiches until golden brown on each side. Dust with powdered sugar. Cut diagonally and serve warm!

ZUCCHINI-CHOCOLATE CHIP MUFFINSE (Allrecipes.com)

These are REALLY yummy!  I did both the large sized and the mini sized muffins.  They fit great in the kid's lunches.  And with the chocolate chips, they can't even tell there is zucchini in them - pretty sneaky way to get veggies into my kiddos! SSSHHHH!!!

INGREDIENTS:

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

1/4 cup miniature semisweet chocolate chips

1/4 cup chopped walnuts

DIRECTIONS:

1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

PICNIC POTATOES (Taste of Home)

Made this one for the family Labor Day celebration.  It was a HIT!  Very yummy!  Definitely going to use this one again.  Note: I just used a few fresh basil leaves for decoration.

 

INGREDIENTS:
8 to 10 medium potatoes, peeled and cut in four wedges
1-1/2 cups prepared ranch salad dressing
2 cups (8 ounces) shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled, divided
Minced chives

DIRECTIONS:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10/15 minutes or until tender. Drain.
Transfer to a large bowl; mash (do not add milk, butter or seasoning). Stir in salad dressing. Add the cheese, salt, pepper and half of the bacon.
Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with chives and remaining bacon. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6-8 servings.

Editor's Note: If a decorative edge is desired, spread all but 2 cups of the prepared potato mixture into baking dish. Using a pastry bag and large tip, pipe the reserved mixture around the edge of the dish.

STRAWBERRY SPINACH SALAD (AllRecipes.com)

My mom makes this salad, but instead of using sesame seeds, she uses chinese crunchy noodles . . . it is a light, refreshing, yet filling salad. I can never eat just one serving!!!

INGREDIENTS:

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

1 quart strawberries - cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered

DIRECTIONS:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

CHEESIEST POTATO SOUP RECIPE (AllRecipes.com)

I LOVE soup . . . and I know a lot of folks don't like soup during warm weather, but I love it ANYTIME!!! And this one sounds SOOO good.

INGREDIENTS:

2 tablespoons butter

1 cup diced onion

2 1/2 cups peeled and diced potatoes

3 cups chicken broth

1 cup heavy cream

1 3/4 cups shredded sharp Cheddar cheese

1/4 teaspoon dried dill weed

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1/8 teaspoon ground cayenne pepper

DIRECTIONS:

1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

SLOW COOKER PIZZA (AllRecipes.com)

INGREDIENTS:

1 1/2 pounds ground beef

1 (8 ounce) package rigatoni pasta

1 (16 ounce) package shredded mozzarella cheese

1 (10.75 ounce) can condensed cream of tomato soup

2 (14 ounce) jars pizza sauce

1 (8 ounce) package sliced pepperoni sausage

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
2. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
3. Cook on Low setting for 4 hours.

AWESOME SLOW COOKER POT ROAST (AllRecipes.com)

Throw it in when you wake up and it should be ready when you get home from work and school!

INGREDIENTS:

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

DIRECTIONS:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

SLOW COOKER BEEF STROGANOFF (Taste of Home)

Ingredients

• 2 pounds beef top sirloin steak, cut into thin strips
• 3 tablespoons olive oil
• 1 cup water
• 1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker
• 1 pound sliced baby portobello mushrooms
• 1 small onion, chopped
• 3 tablespoons butter
• 1/4 cup port wine or beef broth
• 2 teaspoons ground mustard
• 1 teaspoon sugar
• 1-1/2 cups (12 ounces) sour cream
• Hot cooked egg noodles
• Minced fresh parsley, optional

DIRECTIONS:

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.
• In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.
• Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.

APPLE SLICES (COOKIES) (Pillsbury.com)

These are the perfect "apples" for the teacher!!! Start the year out on the right note!! We always give my son's teacher some yummies for the first day . . . hopefully it wiill keep her from killing him. LOL!

INGREDIENTS:

2 tablespoons red decorator sugar

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 tablespoons miniature semisweet chocolate chips

Black string licorice, cut into 1-inch pieces

 

DIRECTIONS:

1. Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.

2. Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.

3. Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.

CHEESECAKE STUFFED STRAWBERRIES (via Stacey Barbeau)

Why yes . . . they ARE as good as they look!!! :)

INGREDIENTS:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

DIRECTIONS:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

RICE CAKE SMORES

A new take on an old treat . . . great for an after school snack!

INGREDIENTS (per smore):
1 Rice Cake
1 Tbl peanut butter
4 square of a Hershey Bar
6 to 8 mini marshmallows (for fun - use the colored ones!)

DIRECTIONS:
Spread peanut butter over rice cake. Place Hershey Bar on top of peanut butter. Place marshmallows on top of chocolate. Microwave for 15 to 18 seconds, or until marshmallows swell/melt.

ALMOND BISCOTTI/ALMOND-CASHEW BISCOTTI

INGREDIENTS:
1/2 C butter, softened
1-1/4 C sugar, divided
3 eggs
1 tsp almond extract
2 C flour
2 tsp baking powder
Dash salt
1/2 C chopped almonds (cashews for the cashew biscotti)
2 tsp milk

DIRECTIONS:

1. In a large mixing bowl, cream butter and 1 C sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in almonds/cashews.
2. Line a baking sheet with parchment paper and grease the paper. Divide dough in half; spread each portion into a 12-in x 3-in rectangle on prepared pan. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees for 15 to 20 minutes or until golden brown and firm to the touch.
3. Remove from oven and reduce heat to 300 degrees. Lift rectangles with paper onto a wire rack; cool for 15 minutes. Place on a cutting board; cut with a serrated knife at a 45 degree angle into 1/2 inch thick slices. Place slices cut side down on ungreased baking sheets. Bake for 10 minutes on EACH SIDE. Turn oven off; leave cookies in oven with door ajar to cool.

I drizzled mine with chocolate and white chocolate (1 C chocolate chips with 1 Tbl Crisco - melted in microwave and stirred until smooth).

HARRY POTTER'S BUTTER BEER RECIPES

We just saw the last Harry Potter movie the other day, so in honor of our love affair with all things Potter - here is a recipe for BUTTER BEER!!! Definitely trying this one soon! My kids are EXCITED!!! LOL!

INGREDIENTS:
1 C light or dark brown sugar
2 Tbl water
6 Tbl butter
1/2 tsp salt
1/2 tsp cider vinegar
3/4 C heavy cream, divided
1/2 tsp rum extract
Four 12 oz bottles of cream soda

DIRECTIONS:
1. In a small saucepan over medium heat, combine the brown sugar and water. Bring the mixture to a gentle boil and cook, stirring often, until it reaches 240 degrees on a candy thermometer.
2. Stir in the butter, salt, vinegar, and 1/4 C heavy cream. Set aside to cool to room temperature.
3. Once the mixture is cooled, stir in the rum extract.
4. In a medium bowl, combine 2 Tbl of the brown sugar mixture and the remaining 1/2 C of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minuts.
5. To serve, divide the brown sugar mixture between 4 tall glasses (aobut 1/4 C for each glass). Add 1/4 C of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Via Star Geisz:  Here are a couple of other recipes for Butter Beer:

This one is meant to be served COLD:
1 (13 oz) package of butterscotch candy disks
2 C water
1 liter chilled cream soda
Ice

Unwrap the candy and place it in a saucepan with water.  Bring to a boil, stirring occasionally.  Let the mixture simmer until the candy is dissolved; cool.
Pour about 3/4" of the syrup into a glass, add ice to the top and pour in cream soda.  Stir well.

This one is meant to be served HOT:
1 (13 oz) package butterscotch candy disks
2 C water
2 liters heated milk
Freshly grated nutmeg

Unwrap the candy and place in a saucepan with the water.  Bring to a boil; stirring occasionally.  Let the mixture simmer until the candy is dissolved; cool.  Pour about 3/4" of the syrup into a mug; add heated milk and stir.  Sprinkle with fresh nutmeg.

This one is an easier version (although from what I've read, the first recipe I posted tastes more like the version they serve at the Harry Potter Theme Park).  This recipe was courtesy of "The Three Broomsticks".
INGREDIENTS:
1 C (8 oz) club soda or cream soda
1/2 C (4 oz) butterscotch syrup (ice cream topping)
1/2 Tbl butter

DIRECTIONS:
Measure the butterscotch and butter into a 2 C (16 oz) glass.  Microwave on high for 1 to 1-1/2 minutes, or until syrup is bubbly and butter is completely incorporated.
Stir and cool for 30 seconds, then slowly mix in club soda.  Mixture will fizz quite a bit.
Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

As a side note, my cousin, Lauren, fixed this last recipe for my kids the other day and it was DELICIOUS!!!!  Definitely something new to fix (besides the old hot chocolate standby) for winter nights in front of the fireplace!!

MORNING CRISPIES (Taste of Home)

In the words of two year old Claire, "Nummy! Nummy!"  This is a bit more of an involved recipe, but it's well worth the effort.  My 16 year old daughter had these for breakfast every day for 3 days and was upset when they were gone!

INGREDIENTS:

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 2 cups sugar, divided
• 1/2 cup canola oil
• 1-1/4 teaspoons salt
• 2 eggs
• 1-1/2 teaspoons lemon extract
• 5-1/2 to 6 cups all-purpose flour
• 6 tablespoons butter, softened, divided
• 1 tablespoon ground cinnamon

DIRECTIONS:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in. thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar.
• Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18-in. x 10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges.
• Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes.
• Bake at 400° for 12-15 minutes. Immediately remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.

CRUNCHY FRENCH TOAST STICKS (AllRecipes)

Huh!  Never thought of mixing my cereal and my french toast together, but it's pretty good!  The kids liked the added crunch!

INGREDIENTS:

3 eggs

1/4 cup milk

2 cups corn flakes, crushed

4 slices bread, cut into thirds

1 tablespoon butter

DIRECTIONS:

1. Whisk the eggs and milk together in a bowl. Spread the crushed corn flakes onto a plate.
2. Dip each piece of bread into the egg mixture and then press gently into the cereal, turning to coat completely. Place the breadsticks onto a plate while breading the rest; do not stack.
3. Melt the butter in a skillet over medium heat; cook the coated breadsticks in the melted butter until golden, about 4 minutes each side.

HOAGIE BAKE RECIPE (AllRecipes)

Oh my!  I can just taste this one!!  All that cheesey goodness. 

INGREDIENTS:

2 (8 ounce) packages refrigerated crescent rolls

1/4 pound salami, sliced

1/4 pound cooked ham, sliced

1/4 pound pepperoni sausage, sliced

8 slices provolone cheese

8 slices Swiss cheese

3 eggs, beaten

2 tablespoons grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Cover bottom of baking dish with 1 package crescent roll dough. Layer with salami, ham, and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese. Spread 1/2 of the beaten eggs over the cheese. Top with second package of crescent rolls. Brush with remaining beaten eggs, and sprinkle with Parmesan cheese.
3. Bake, uncovered, in the preheated oven for 25 minutes. Cover with foil, and bake for another 10 minutes.

FRESH PANKO RECIPE (AllRecipes)

WHOA!  I never thought of this before!  I've made my own croutons before, but now I can take it a step further and make my own Panko!! 

INGREDIENT:
1 loaf white bread, torn

DIRECTIONS:

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
3. Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.

SPINACH BREAD (AllRecipes.com)

I know it is supposed to be an "appetizer", but this would be a great meal for me!!! :)

INGREDIENTS:

1 tablespoon olive oil

1 clove garlic, minced

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 to taste salt and pepper to taste

1/4 cup grated Parmesan cheese

garlic powder to taste

1 (10 ounce) can refrigerated pizza crust dough

1 cup shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
2. Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
3. On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
4. Bake in preheated oven for 20 to 25 minutes, until golden brown.

JAN'S PRETZEL DOGS (AllRecipes.com)

Love homemade pretzels (they are well worth the time and effort) - and I love a good old pig in a blanket on occasion, so combining the two sounds great!

INGREDIENTS:

1 (12 fluid ounce) can or bottle room temperature beer

1 tablespoon white sugar

2 teaspoons kosher salt

1 (.25 ounce) package active dry yeast

4 1/2 cups bread flour

1/4 cup unsalted butter, melted

1 large egg yolk

1 tablespoon water

10 cups water

2/3 cup baking soda

1/4 cup kosher salt, divided - or to taste

18 hot dogs

DIRECTIONS:

1. Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C). Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
3. Preheat an oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper, or grease with vegetable oil. Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
4. Bring 10 cups of water to a boil in a large pot over medium-high heat, and stir in baking soda until dissolved. Meanwhile, turn the dough out onto a lightly oiled surface, and roll into a 10x20-inch rectangle. Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
5. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
6. Bake in the preheated oven until golden brown, about 15 minutes.

 

ZUCCHINI BOATS ON THE GRILL (AllRecipes.com)

I LOVE zucchini - and for those of you who are lucky enough to grow your own, this recipe looks DELICIOUS!!!

INGREDIENTS:

2 medium zucchini

1 slice white bread, torn into small pieces

1/4 cup bacon bits

1 tablespoon minced black olives

1 jalapeno pepper, minced

3 tablespoons diced green chile peppers

1/4 cup minced onion

1/4 cup chopped tomato

6 tablespoons shredded sharp Cheddar cheese

1 pinch dried basil

seasoned salt to taste

ground black pepper to taste

DIRECTIONS:

1. Prepare the grill for indirect heat.
2. Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
3. In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
4. Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
5. Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

QUICK AND EASY HOMEMADE CHICKEN NOODLE SOUP

Just whipped this up this morning (for lunch this afternoon) after we found some AWESOME spaetzle egg noodles at Aldi's!! Talk about cheap and filling!

INGREDIENTS:
1 pkg Spaetzle Egg Noodles
3 to 4 C chicken broth
1 can cream of chicken soup
1 Tbl cornstarch
1 Tbl water

DIRECTIONS:
Boil the egg noodles in the chicken broth for 15 minutes (until tender). Add soup, cooking and stirring until it is well incorporated. Mix the cornstarch and water in a separate bowl until dissolved, then add to the soup for thickening. Continue to heat on medium for 3 to 5 minutes. Serve with crackers!

Of course those of you without picky children, you could also add veggies - but that would NEVER get eaten in my house by anyone but me. :(

SMORES BARS

Just made these today . . . my kiddos LOVE smores, and this was a quick, easy way to give them what they want!!

STRAWBERRY MUFFINS (AllRecipes.com)

Strawberry Muffins - Had to use up some strawberries today before they went bad, so I found another Strawberry Muffin recipe on Allrecipes.com. Really yummy when they are warm from the oven with a bit of butter!!

BETTER THAN TAKEOUT ORANGE CHICKEN (submitted by Janet Bess)

INGREDIENTS:
Chicken

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
• 1 ½ cups corn starch
• 1 cup panko bread crumbs
• 2 eggs, beaten
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Oil (for frying)

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon orange zest, grated
• 1 cup packed brown sugar
• ½ teaspoon ginger root, minced
• ½ teaspoon garlic, minced
• 2 tablespoons green onion, chopped
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

DIRECTIONS:
Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

GARLIC CHICKEN FRIED CHICKEN

Even Timmy (aka Mr. Picky) ate three pieces!  And he doesn't eat any chicken unless it is in the shape of a mcnugget and carried in a McDonald's Happy Meal box!!!

INGREDIENTS:
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

DIRECTIONS:
1.  In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2.  Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3.  Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

CHEESY ZUCCHINI CASSEROLE

Not my favorite zucchini dish, but not bad.

INGREDIENTS:
9 zucchini, peeled and sliced
1 large onion, chopped
1/2 cup butter
1 1/2 cups shredded Cheddar cheese
3 eggs, beaten
salt and pepper to taste
48 buttery round crackers, crushed (I used cheeze-its instead)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. Boil zucchini and onion in a large pot for about 10 minutes; drain. To the zucchini and onion add the butter, cheese, eggs, salt and pepper. Transfer to prepared baking dish and sprinkle cracker crumbs on top.
3. Bake in preheated oven for 1 hour.

DONUT MUFFINS

INGREDIENTS:
1/2 C white sugar
1/4 C margarine or butter, melted
1/2 tsp ground nutmeg
1/2 C milk
1 tsp baking powder
1 C flour

1/4 C margarine, melted
1/2 C white sugar
1 tsp ground cinnamon

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

I also dipped half of mine in a simple powdered sugar icing for more of a glazed donut.

DULCHE de LECHE BROWNIE TRIFLES

 Chocolate and caramel . . . doesn't get any better!!!

INGREDIENTS:
Vanilla Filling:
1 box (4 serving size) vanilla pudding and pie filling mix (not instant)
2 C whipping cream (not whipped cream - WHIPPING cream)
Brownies:
1 pouch (10.25 oz) Betty Crocker fudge brownie mix
Water, vegetable oil and egg called for on brownie mix pouch
Topping:
1 can (13.4 oz) dulce de leche (carmelized sweetened condensed milk), heated

DIRECTIONS:
1. In large saucepan, stir together pudding mix and whipping cream. Cook over medium heat until thickened, stirring constantly. Remove from heat, pour into medium bowl. Cover with plastic wrap. Refrigerate until cold, about 1 hour.
2. Make and bake brownie mix as directed on pouch, using water, oil, and egg. Cool completely, about 1 hour. Cut into 4 rows by 3 rows to make 12 brownies. Cut each brownie into 4 squares.
3. Just before serving, in each of 12 small dessert dishes, spoon 2 rounded Tbl pudding. Place 4 brownie squares in each dish over pudding. Drizzle warm dulce de leche evenly over each dessert.

*I think instead of dealing with the sweetened condensed milk, I might actually use caramel icecream topping . . . but that's just me!! :)

CHOCOLATE BERRY CHEESECAKE

Have not found a chocolate cheesecake I don't like - and adding berries is AWESOME!!!

INGREDIENTS:
1 box chocolate fude cake mix
1/2 C butter or margarine, softened
2 pkg (8 oz each) cream cheese, softened
6 oz Yoplait raspberry yogurt
1 container Betty Crocker rich and creamy chocolate frosting
3 eggs
1-1/2 C sliced fresh strawberries
1/2 C fresh blueberries
1 can (21 oz) strawberry pie filling

DIRECTIONS:
1. Heat oven to 325 degrees. Grease bottom only of 13 x 9 inch pan with shortening or spray with cooking spray. In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. With floured fingers, press remaining crumb mixture in bottom of pan.
2. In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs, one at a time, just until blended. Pour over crust. Sprinkle evenly with reserved crumb mixture.
3. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours or until chilled.
4. Just before serving, stir strawberries and blueberries into pie filling. Cut cheesecake into squares. Top each with berry mixture. Store covered in refrigerator.

HAM AND CHEESE BRUNCH SQUARES

INGREDIENTS:
2 C grated Colby and Monterey Jack or Marble cheese
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese, softened
12 eggs
1/2 tsp pepper
8 oz thickly sliced deli ham
4 to 5 green onions with tops, divided
3 plum tomatoes

DIRECTIONS:
1. Preheat oven to 450 degrees. Lightly brush large pan with vegetable oil. Grate cheese. Crumble hash browns over pan; pressing gently. Sprinkle with half the cheese. Bake 13 to 15 minutes or until crust starts to brown.
2. Whisk cream cheese until smooth. Gradually add egs and pepper (optional); whisking until smooth. Coarsely chop ham using a food chopper. Slice green onions, reserving 1/4 C of the tops for garnish. Place ham and remaining green onions into saute pan; cook and stir over medium heat 2 to 3 minutes or until hot. Stir ham mixture into egg mixture.
3. Remove pan from oven. Pour egg mixture over crust. Return to oven and bake 6 to 8 minutes or until center is set. Seed and dice tomatoes. Remove pan from oven; top with remaining cheese, tomatoes, and reserved green onions. Sprinkle with additional pepper (optional). Cut into squares and serve.

CREAMY ONE POT PASTA (Pampered Chef)

INGREDIENTS:
4 large garlic cloves, peeled
7 oz sun dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz cream cheese
1/4 tsp salt
1/2 tsp black pepper
Grated Parmesan Cheese and fresh basil (optional)

DIRECTIONS:
1. Slice garlic into thin pieces and place in 1 Tbl oil from the sun dried tomatoes in a stockpot; cook over medium heat 2 to 3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8 to 10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
2. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain tomatoes, pat dry, and slice into thin strips.
3. Cut cream cheese into cubes. Add vegetables, cream cheese, salt, and pepper to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2 to 4 minutes or until vegetables are tender. If desired, top with parmesan cheese and basil.

For a heartier version, you can add grilled turkey, italian sausance, or sliced grilled chicken breasts!

BUTTERED CHEERIOS

Okay, so this may sound odd to you, but it is one of our favorite nighttime snacks. My uncle actually taught me how to make this one time when he was babysitting us when we were little. It is a great alternative to popcorn!

INGREDIENTS:
4 Tbl butter or margarine
1/2 box Cheerios
salt

DIRECTIONS:
Melt margarine in large skillet. Add cheerios and stir until coated and heated through (3 to 5 minutes). Salt as desired and serve.

We have tried this recipe with the Honey Nut Cheerios as well. It give you a salty-sweet combo; however, the cheerios do become a bit too sticky for my taste.

MADE FROM SCRATCH RANCH DIP (from Allrecipes.com)

My family is all about Ranch Dip, and this one is a BIG hit. Made some tonight for some snack time chip dippin'!

INGREDIENTS:
1 C mayonnaise
1/2 C sour cream
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

You may use buttermilk in place of the sour cream if you want to use this as a salad dressing instead!!!

As a side note, I also used this to coat chicken breasts before dipping them in a mix of crushed cornflakes and parmesan cheese and baking for 25 minutes at 400 degrees. AWESOME flavor!!!!

CREAM CHEESE POUND CAKE

INGREDIENTS:
1-1/2 C butter
8 oz cream cheese
3 C white sugar (I used 2 C white sugar and 1 C brown sugar)
1 Tbl vanilla extract
1 Tbl almond extract (I just used two Tbl vanilla extract)
6 eggs (yes, I said SIX eggs!!!)
3 C cake flour
(If you don't have cake flour, use one cup of regular flour minus 2 Tbl for each cup of cake flour.)

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan. (I used a greased and floured bundt pan.)
2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan. 3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

I did use a simple powdered sugar, milk, and vanilla glaze to drizzle over the cake after it cooled.

CHICKEN BROCCOLI STIR FRY

INGREDIENTS:
12 oz boneless, skinless chicken breast halves, cut into bit sized pieces
3 Tbl soy sauce
3 Tbl olive oil
2 cloves garlic chopped (I used garlic powder instead)
1 large onion, cut into rings (I used onion powder instead)
1/2 C water
1 tsp black pepper
1 tsp brown sugar
1 pkg frozen broccoli (microwaved according to directions)
1 Tbl cornstarch mixed with equal parts water

DIRECTIONS:
1. In large bowl, combine soy sauce and chicken, mix well and set aside for 15 minutes.
2. Heat oil in wok or large skillet. Saute garlic and onion until soft and translucent (I just mixed my garlic and onion powders into the oil). Add chicken and marinade and stir fry until light golden brown and cooked through. (about 10 mins)
3. Stir in water, pepper, and sugar.
4. Add broccoli, stirring and cooking for 8 to 10 minutes.
5. Pour in cornstarch mixture and cook until sauce is thickened (about 5 minutes).
6. Serve alone or over white rice.  I did sprinkle my completed dish with some sesame seeds for a bit of crunch!

CHOCOLATE CAKE

This is an AWESOME chocolate cake recipe I got from Allrecipes.com.  There were no left overs of this one!!

INGREDIENTS:
1/2 C margarine
1 C water
2 oz unsweetened chocolate (I used Ghiradelli baking squares)
2 C flour
2 C white sugar
2 eggs
1/2 tsp salt
1-1/2 tsp baking soda
1/2 C sour milk/buttermilk

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
2. In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

I frosted the cake with a chocolate glaze, but you can use any type of icing you want - buttercream, cream cheese frosting, etc.

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER (submitted by Sharon Favre)

 What lead me to try this was my LOVE for the Spaghetti Factory’s Brown Butter Mizethra Pasta – Sharon.

INGREDIENTS:
Approx. 40 asparagus (2 lbs)
¼ tsp. kosher salt
1/8 tsp pepper
2 TBSP butter
2 tsp. low sodium soy sauce
1 tsp. balsamic vinegar

DIRECTIONS:
Arrange asparagus on baking sheet and coat with cooking spray and sprinkle with salt and pepper. Bake at 400 for 12-15 minutes.
In a small skillet melt the butter on a low heat letting it get a little brown, remove from heat and stir in the soy sauce and balsamic vinegar. Do this close to the asparagus getting done and then throw them in the skillet and toss in the sauce. YUM!!!!!

SALMON FILLET WITH TACO SEASONING (submitted by Sharon Favre)

This tidbit was from my “Hungry Girl” emails I get and I tried the other night and Todd said it was good. You just spread (with your finger is what I found easiest) taco seasoning over each side of the salmon and cook as usual either on the grill or as I do in a cast iron skillet.

SWEET POTATO CHILI (submitted by Sharon Favre)

INGREDIENTS:
3 large sweet potatoes peeled and cut into ¾” pieces
Minced garlic to taste
1 can pinto beans (drained and rinsed)
1 can (14.5 oz) diced tomato with jalapeño (I could not find jalapeño so I used the ones with green chili’s)
3 TBSP chili powder
1 TBSP cocoa
1 tsp. ground cumin
Salt to taste
½ tsp. cayenne pepper

DIRECTIONS:
Spray your crock pot with oil and then layer the potatoes, beans and garlic. Then combine the tomatoes, chili powder, cocoa, cumin, salt, cayenne pepper together in a bowl with 2 cups of water. Pour this over the layers. Cover and cook for either 6 hours on high or 8 hours on low (or longer – you know how kind the crock pot is). Then serve this over microwavable brown rice.
(I will say, it looks good in the picture – found the recipe in a magazine that I don’t remember what it was while waiting in the doctors office. I was skeptical of what the guys would say since it was “chili” on such a hot day but making it in the crock pot was awesome – no heating up the house – and it was very yummy and they didn’t seem to care).

BUTTERMILK SALAD DRESSING

I got this one from my aunt! She let me scan her newest Taste of Home book - made this tonight and it is quite yummy . . . hoping it will thicken up a bit in the fridge, though. It seemed awfully watered down.  It tasted WONDERFUL on our salads!!!

INGREDIENTS:
2 C buttermilk (I used the substitution of 1 Tbl white vinegar + enough milk to make 1 C = 1 C of buttermilk)
2 C mayo
1 Tbl onion powder
1 Tbl parsley
1-1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp celery salt
1/4 tsp pepper

DIRECTIONS:
Whisk all ingredients until smooth. Store in refrigerator.

BAKED OATMEAL

Just took this one out of the oven! It is delish! It will be perfect on cold mornings this winter, or even as a great way to start a school day for the kids.

INGREDIENTS:
3 C quick cooking oats
1 C brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 C milk
1/2 C butter, melted
2 eggs, beaten
Additional milk

DIRECTIONS:
1. Combine oats, sugar, baking powder, cinnamon, and salt in bowl. Set aside.
2. In separate bowl, combine milk, butter, and eggs. Whisk until well blended. Stir into dry mixture.
3. Spoon into 9-in square baking pan (sprayed or greased). Bake at 350 degrees for 40 to 45 mins. or until a toothpick inserted in the middle comes out clean.
4. Serve warm with milk poured over it.

JEWISH APPLE CAKE

I had some apples I needed to use up, and I knew my grandparents like apples, so I found this one and decided to try it out . . . and BOY! Are we all glad I did! So moist and sweet and YUMMMMY!

INGREDIENTS:
1 tsp ground cinnamon
3/4 C white sugar
5 apples, peeled, cored, and chopped
3 C flour
1 tsp salt
1 Tbl baking powder
4 eggs
1 C white sugar
1 C brown sugar
1/4 C apple juice
1 Tbl vanilla extract

DIRECTIONS:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Note: The original recipe called for 2 C white sugar, but I like the richness that brown sugar adds, so I did 1 C white and 1 C brown sugars. It also called for 1/4 C orange juice, but since it was an apple cake, I used apple juice. I also drizzled the finished cake with a simple powder sugar + milk + almond extract icing and it was perfectly sweet!

CRUNCHY CHEESE CRISPS

So, we tried these tonight (as you can see by the pic) - and got mixed reviews. Katelyn and I liked them, James and Timmy not so much. They are different. Good way to use of the crumbs in the bottom of your potato chip bag!

INGREDIENTS:
1/4 C finely crushed potato chips
1/4 C finely shredded cheddar cheese
2 Tbl flour
1 Tbl butter, softened
1/4 tsp Dijon mustard
1 pinch cayenne pepper (we used garlic instead)

DIRECTIONS:
1. In a small bowl, combine all ingredients. Shape into 3/4-in. balls. Place on an ungreased baking sheet and flatten slightly. Bake at 350 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack.
(This makes FOUR crisps - just enough for a late night snack.)

CHOCOLATE MOCHA CHEWIES

Nothing better than an easy recipe - one of my favorite cookbooks is "the Cake Doctor" - everything is made with a simple box of cake mix!

 INGREDIENTS:
1 pkg devil's food cake mix
1/3 C brewed coffee, at room temperature
4 Tbl (1/2 stick) butter, melted
1 egg
1 C milk chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly spray/grease cookie sheet.
2. Place the cake mix, coffee, melted butter, and egg in large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a spatula. Increase the speed to medium and beat for one minute more. The cookie dough will be thick. Fold in the chips until well distributed.
3. Drop heaping teaspoons of dough onto prepared cookie sheet. Bake 10 to 12 minutes, until the cookies are set, but the middles are still a little soft. Let the cookies rest on the pan for one minute before removing them to cool.
4. Store the cookies, wrapped in aluminum foil or an airtight container, at rom temp for up to one week OR freeze them, wrapped in foild and placed in a plastic freezer bag for up to three months. Thaw the cookies overnight on the counter before serving.

If you don't have any leftover brewed coffee, add 1/3 C tap water and 1 Tbl instant coffee powder to the recipe instead.

OLD FASHIONED COLA CAKE

Use your cola of choice (Coke or Pepsi) but DO NOT use the diet version.

 INGREDIENTS:
Cake:
1 pkg plain white cake mix
4 Tbl unsweetened cocoa powder
8 Tbl (1 stick) butter or margarine, melted
1 C cola
1/2 C buttermilk
2 large eggs
1 tsp pure vanilla extract
1-1/2 C miniature marshmallows
Frosting:
8 Tbl (1 stick) butter or margarine
4 Tbl unsweetened cocoa powder
1/3 C cola
3 C confectioners' sugar, sifted
1 C chopped pecans (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees and lightly mist a 13 x 9 inch baking pan with vegetable oil spray.
2. Place the cake mix, cocoa powder, melted butter, cola, buttermilk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Fold in the marshmallows. Pour the batter into the prepared pan, smoothing it out with the spatula.
3. Place the pan in the oven and bake until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan (40 to 42 minutes). Remove the pan from the oven and allow cake to cool.
4. Meanwhile, prepare the frosting. Place the butter in a medium saucepan over low heat. as the butter melts, stir in the cocoa powder and cola. Let the mixture come just to a boil, stirring constantly, and then remove it from the heat. Stir in the confectioners' sugar until the frosting is thickened and smooth. Fold in the pecans (optional).
5. Pour the frosting over the top of the cake, spreading it out with a spatula so that it reaches the edges of the cake. Cook for 20 minutes before serving.
6. Store the cake, covere din aluminum foil, at room temp for up to 1 week OR freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

BUTTERMILK SUBSTITUTE: 1 Tbl of lemon juice or white vinegar plus enough milk to equal one cup. Allow this to sit for five minutes before adding to your recipe!

CHOCOLATE PEANUT SWEETIES

This is one of my favorite ways to make a salty/sweet snack!

INGREDIENTS:
1 C peanut butter
1/2 C butter (no margarine), softened
3 C confectioner's sugar
5 dozen miniature pretzel twists (about 3 C)
1-2 C milk chocolate chips
1 to 2 Tbl solid vegetable shortening

DIRECTIONS:
1. In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioner's sugar until combined. Shape into 1 inch balls; press one onto each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour.
2. In a microwave safe bowl, melt 1 C chocolate chips and 1 Tbl solid vegetable shortening until smooth (stirring every 30 seconds). Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in the refrigerator.

ALMOND CHICKEN CASSEROLE

INGREDIENTS:
2 C cubed cooked chicken
1 can condensed cream of chicken soup, undiluted
1 C sour cream
3/4 C mayonnaise
2 celery ribs, chopped
3 hard cooked eggs, chopped
1 can (8 oz) water chestnuts, drained and chopped (optional)
1 can (4 oz) mushroom stems and pieces, drained (optional)
1 Tbl finely chopped onion
2 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 C (4 oz) shredded cheddar cheese)
1/2 C crushed cornflakes
2 Tbl butter, melted
1/4 C sliced almonds

DIRECTIONS:
In a large bowl, combine the first 12 ingredients. Transfer to a greased 13 x 9 inch baking dish; sprinkle with cheese. Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through.

STIR FRIED BEEF AND BROCCOLI

INGREDIENTS:
1/2 C cold water
2 Tbl cornstarch
2 Tbl soy sauce
1 pound beef boneless sirloin steak
2 Tbl vegetable oil
1/4 tsp ground ginger
1/4 tsp garlic powder
1 bag (1 lb) frozen chopped broccoli, thawed and drained
1 C orange juice
4 C hot coooked rice

DIRECTIONS:
1. Mix water, cornstarch, and soy sauce; set aside. Trim fat from beef. Cut beef with grain into 2 inch strips; cut strips across grain into 1/8 inch slices.
2. Heat 12 inch skillet or wok over medium high heat. Add oil; rotate skillet to coat bottom. Add beef, ginger, and garlic powder; stir fry for about 3 minutes or until beef is brown. Add broccoli; stir fry an additional 2 minutes.
3. Stir in orange juice; heat to boiling. Stir in cornstarch mixture; cook and stir about 1 minute or until thickened. Serve beef mixture over rice.

SPECIAL LEMONADE RECIPE

This recipe is from a local tea room and is UNBELIEVABLE!  Don't let the milk throw you - it actually gives it a wonderful rich flavor!!

INGREDIENTS:
2 medium lemons
1-1/2 C sugar
2 C milk
3 C club soda

DIRECTIONS:
1. Remove the ends of the lemons and then peel them with a paring knife (save the peels). Quarter the lemons and squeeze the juice into a bowl.
2. Remove and discard the white membrane from the squeezed lemons. Place the peel and pulp of the lemons in a blender or food processor, cover, then process until coarsely chopped.
3. Add the pulp/peel mixture and sugar to the lemon juice and allow to stand for 30 minutes.
4. Stir milk into the lemon mixture then strain into new bowl.
5. Add club soda and serve!

GOLDEN BROCCOLI BAKE

I love broccoli. And I love cheese. So this recipe is one of my favorites!!!

INGREDIENTS:
16-oz package of frozen cut broccoli
1 7-1/2 oz can condensed cream of mushroom soup
1/4 C shredded American or cheddar cheese
2 Tbl milk
1 Tbl mayonnaise or salad dressing
2 Tbl crushed cheeze-its

DIRECTIONS:
Cook frozen broccoli according to package directions. Drain and transfer to a 1-1/2 qt casserole dish. Combine soup, cheese, milk, and mayonnaise. Stir into broccoli. Top with crushed crackers. Bake at 350 degrees for 30 minutes or until heated through. Serves 6.

GREEN BEANS AMANDINE

This is a great way to dress up green beans. I LOVE this recipe and I fix it a lot!

INGREDIENTS:
2 cans kitchen cut green beans
2 Tbl slivered almonds
1 Tbl butter
seasoned salt

DIRECTIONS:
Place green beans, butter, lemon juice, and almonds in microwave safe dish. Cook on high 3 to 5 minutes until green beans are cooked through and the butter has melted. Stir once and return to microwave for another minute. Sprinkle with seasoned salt and serve.

FRUIT FILLED MELONS

I  love serving this dish. It looks so creative and pretty on the table - serving the fruit inside of a cantaloupe bowl! And the sauce is very yummy! Perfect for a summertime dinner party!

INGREDIENTS:
2 cantaloupes
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 C blueberries
1/2 C strawberries, hulled and halved
1 8-oz carton pineapple yogurt
2 Tbl mayonnaise or salad dressing
2 tsp brown sugar
1 tsp grated gingerroot or 1/4 tsp ground ginger
Leaf lettuce

DIRECTIONS:
1. Cut each cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp, reserving shells. Set aside 2 C of melon balls; reserve remaining melon for another use. Trim a thin slice from the bottom of each melon shell so that it sits evenly on a plate.
2. In a bowl, mix the 2 C melon balls, orange, aple, peach, blueberries, and strawberries.
3. Line inside of each melon shell with lettuce leaves. Divide fruit among lined melon shells.
4. Stir together yogurt, mayonnaise, brown sugar, and ginger. Top each bowl of fruit with one-fourth of the dressing. Makes four servings.

SPINACH PHYLLO TRIANGLES

Great way to get everyone to eat spinach, even when they claim to hate it!

INGREDIENTS:
1 10-oz pkg frozen chopped spinach
1/2 C chopped onion
1 clove, garlic, minced
6 ounces feta cheese, finely crumbled
1/2 tsp dried oregano, crushed
12 shets phyllo dough (8 to 10 oz)
1/2 C margarine or butter melted

DIRECTIONS:
1. For filling, cook spinach, onion, and garlic according to spinach package directions. Drain well in colander. Squeeze excess fluid, by hand, out of the spinach mix.
2. Combine spinach mixture, feta cheese, and oregano.
3. Lighly brush 1 sheet of phyllo with some of the melted margarine/butter. Place another phylo sheet on top; brush with margarine/butter; repeat with a third sheet of phyllo and margarine. Cover the remaining phyllo with a damp cloth to rprevent drying. Cut the stack of phyllo lengthwise into 6 strips.
4. For each triangle, spoon 1 Tbl of filling about 1 inch from one end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding to form a triangle that encloses the filling (just like when you used to make paper footballs to shoot at people in high school)!!!! Repeat with remaining phyllo, margarine/butter, and filling.
5. Place triangles on a baking sheet. Brush with margarine/butter. Bake in a 375 degree oven for 18 to 20 minutes or until golden brown. Serve warm!! Makes 24.

PEPPERONI BITES

When I got married someone gave me the "New Cook Book" by Better Homes and Gardens. That was in 1993. My cookbook now looks like it has been through a war - stains, rips, etc. BUT, it still has some of my favorite recipes!!! This is one I like to make for family gatherings and my daughter's sleep overs!!!

INGREDIENTS:
1 C shredded mozzarella cheese
1/2 C chopped pepperoni
1/2 C pizza sauce
2 (10 oz each) pkg refrigerated biscuits
1 Tbl milk
1/4 C grated Parmesan cheese

DIRECTIONS:
1. For filling, in a bowl combine mozzarella cheese, pepperoni, and pizza sauce. Set aside.
2. Separate biscuits. Flatten biscuits to 3 inch circles. Place about 1 rounded Tbl filling into the center of each circle. Bring edges of dough together. Pinch to seal. Place, seam side down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan. Bake in a 350 degree oven for 12 to 15 minutes or until golden. Serve warm. Makes 20.

CHEESECAKE TRUFFLES

You can choose your own "toppings" for these little goodies (coconut, grated chocolate, sprinkles, nuts, etc.).

INGREDIENTS:
3 pkg (8 oz each) cream cheese, softened
1 C sugar
1 C sour cream
1 tsp vanilla extract
3 eggs, beaten
1 C graham cracker crumbs
milk chocolate or white chocolate chips
shortening
topping(s) of your choice

DIRECTIONS:
1. Line the bottom of a 9 inch springform pan with parchment paper. Coat the paper and sides of the pan with cooking spray.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
3. Place pan on a baking sheet. Bake at 350 degrees for 45 to 50 minutes or until center is almost set. Cool on a wire rach for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Cover and freeze overnight.
4. Remove from freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out one inch balls of cheesecake; roll each in cracker crumbs and set on parchment paper. Freeze for 1 hour or until firm.
5. In a microwave melt 1 cup of milk chocolate or white chocolate chips with 1 Tb shortening, stirring every 30 seconds until smooth. Place toppings of your choice in shallow bowls. Dip cheesecake balls in chocolate, allowing excess to drip off. Roll the coated balls in toppings and place on waxed paper until set. Store in refrigerator.

 

**My favorite toppings for this one were crushed english toffee bits and mini chocolate chips!!!

OATMEAL BRULEE WITH GINGER CREAM

Found this one in a VERY old Taste of Home magazine (which is literally my FAVORITE cooking magazine EVER). Sounds very yummy and filling for a breakfast that will stick with you until lunch!

INGREDIENTS:
Ginger Cream:
1/2 C heavy whipping cream
2 slices fresh gingerroot (about 3/4-inch diameter)
1 cinnamon stick (3 in.)
1 Tbl grated orange peel
3 Tbl maple syrup
1/8 tsp ground nutmeg

Oatmeal:
4 C water
2 C old fashioned oats
1/4 C chopped dried apricots
1/4 C dried cherries, chopped
1/2 tsp salt
3 Tbl brown sugar
2 Tbl butter
1 C fresh or frozen unsweetened raspberries, thawed
1/4 C sugar

DIRECTIONS:
1. In a small saucepan, bring the cream, ginger, cinnamon, and orange peel to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; strain and discard the solids. Stir in syrup and nutmeg; set aside.
2. In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries, and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and 1/4 C ginger cream. Cover and let stand for 2 minutes.
3. Grease four 10-oz ramekins with the butter; add raspberries. Spoon oatmeal over the tops; sprinkle with sugar. Place on a baking sheet. Broil 4 to 6 inches from the heat for 7 to 9 minutes or until sugar is caramelized. Serve with remaining ginger cream.

STICKY CHICKEY #2

I found another version of one of my family's favorites! Sounds like it might have a bit more of a kick to it!

INGREDIENTS:
16 boneless, skinless chicken thighs (about 3 lbs)
1/2 C BBQ sauce
1/4 C soy sauce
1/4 C red wine vinegar
1/4 C honey or maple syrup
1 Tbl chili powder
1 Tbl Dijon mustard
1 Tbl grated gingerroot
2 tsp minced garlic
1 tsp ground cumin
1 Tbl cornstarch

DIRECTIONS:
Preheat oven to 400 degrees. Spray a 9 x 13 inch baking pan with cooking spray. Arrange chicken thighs in pain in a single layer.

Whisk together the remaining ingredients. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered for about 40 minutes, or until the chicken is no longer pink in the center.

Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about one minute. Serve hot chicken with extra sauce.

CREAM OF TOMATO SOUP

Cream of Tomato Soup - according to my husband, nothing goes better with a toasted cheese sandwich than tomato soup. I HATE tomato soup, but this one sounds a bit different . . . we'll try this one soon.

SAVORY ITALIAN ROUNDS

Found this in one of my old "Quick Cooking" books . . . it's been a LONG time since I've made this recipe, but it was very yummy (my recipe itself looks like it's been through a war). I hope to make this one again soon now that I located the recipe again.

INGREDIENTS:
2/3 C grated Parmesan cheese
1/2 C mayonnaise
1/4 tsp dried basil
1/8 tsp garlic powder
1/8 tsp garlic salt
1/8 tsp dried oregano
dash onion salt
1 tube (12 oz) refrigerated buttermilk biscuits

DIRECTIONS:
1. In a small bowl, combine the first seven ingredients.
2. Separate biscuits and place on two ungreased baking sheets. (Let them stand for 5 minutes.) Flatten the biscuits into 4 inch circles.
3. Spread about 1 Tbl mayonnaise mixture over each circle to within 1/2 inche of the edge.
4. Bake at 400 degrees for 10 to 13 minutes or until golden brown.
5. Serve warm.

TOASTED ANGEL FOOD CAKE

Never heard of toasting my angel food cake, but this recipe sounds quite wonderful!!!

INGREDIENTS:
1 Tbl cream cheese, softened
2 slices angel food cake (3/4 inch thick)
1 to 2 tsp raspberry or strawberry preserves
2 tsp butter or margarine, softened
confectioner's sugar

DIRECTIONS:
Spread cream chese on one slice of cake; spread preserves on second slice. Place slices together, sandwich-style. Spread butter on outsides of the cake. In a skillet over medium heat, toast cake on both sides until lightly browned and cream cheese is melted. Dust with confectioner's sugar and serve immediately.

 

Actually, this recipe is almost identical to my stuffed french toast recipe - but they used angel food cake instead of bread! Guess this makes it more of a dessert!!! :)

PEANUT BUTTER DROPS

These are an easy, quick cookie, a bit like the "no bake" cookies everyone loves!

 INGREDIENTS:
1 C light corn syrup
1/2 C sugar
1 C peanut butter
1 tsp vanilla extract
4 to 5 C cornflakes

DIRECTIONS:
In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from heat and stir in vanilla and cornflakes. Drop by heaping teaspoonfuls onto waxed paper to cool. Store in an airtight container.

CHOCOLATE CARAMEL FONDUE

Chocolate and caramel . . . need I say more?

INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
3 one ounce squares of unsweetened chocolate
Assorted fresh fruit, pretzels, brownie bites, sponge cake

DIRECTIONS:
In a saucepan or fondue pot, combine the milk, caramel topping, and chocolate. Cook over low heat until chocolate is melted. Serve with assorted dippers.

FOIL PACKET POTATOES (Justapinch.com)

We always do ours in the oven, but I know some folks do this on the grill as well.  Either way, it's a quick, easy, no mess way to cook!

 INGREDIENTS:
2 large russet potatoes
2 cloves garlic, minced
4 Tbl butter
1/3 C heavy cream
pinch salt (to taste)
pinch pepper (to taste)
1/2 medium onion, diced (optional) (I like to use green onions.)
1. Preheat oven to 375 degrees (F)(or your grill)
2. Give your potatoes a good scrub with a paper towel or rinse them off a bit and dry.
3. Dice potatoes into cubes. Leaving the skin on.
4. You're gonna need 4 sheets of aluminum foil squares to make the packets.
5. On each of the four squares, place 1 tbsp. of butter (or more if you like).
6. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
7. Evenly sprinkle minced garlic over each of the four servings (also, add onion if you're using).
8. Then sprinkle with kosher salt & pepper.
9. Pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can. Feel free to add a bit more cream as necessary.
10. You may need to fold up the sides just a bit to keep the cream from drizzling off the edges.
11. Fold up each of the sides to make a nice little bed for the potatoes, making a square. Long sides come in first then short sides. So none of the butter and cream can escape while cooking.
12. Place potato packets on a baking sheet and cook for about 45 minutes (until fork tender).
Notes: If cooking on a grill, cook for about 35-45 minutes but check them at the 30 minute mark in case your grill runs hot. Be careful when opening the packets because the steam is gonna come outta there fast and furious. Now dig in!

STRAWBERRY TWINKIE CAKE (Justapinch.com)

Oh, my!  I love twinkies!  Never thought about making an actual dessert out of them!  AWESOME!!

INGREDIENTS:
2 bx Twinkies cream filled cakes
1 large box of strawberry jello
1 large box vanilla instant pudding mix
1 can strawberry pie filling
1 large container Cool Whip
Sliced strawberries for garnish

DIRECTIONS:
Line 9x13 inch pan with the Twinkies. Mix jello according to directions on box and pour over top of Twinkies. Mix pudding mix according to package directions and pour over the jello layer. Pour pie filling over top of pudding. Top with layer of Cool Whip. Slice strawberries over the top. Refrigerate before serving.