Wednesday, October 26, 2011


½ Pkg. (16 strips) wide Lasagna noodles
1 lb. lean ground beef
½ c. chopped onion
½ c. chopped green bell pepper
2  12 oz. jars salsa
1 7 oz. can whole kernel corn, drained
1 tsp. chili powder
1 c. (8 oz) cottage cheese
2 c. shredded medium cheddar cheese
Sliced black olives
Sour cream
Cook lasagna noodles and drain.  Brown onion, green pepper and ground beef, drain grease.  Add salsa, corn and chili powder.  In 9x13 pan, arrange noodles and sauce alternately with cheeses between.
(Save some cheese for top) Garnish with extra cheese and sliced olives.  Cover with foil (use tooth-
picks to keep foil from sticking to cheese!) Bake at 375F for 30-40 minutes.  Let rest for 10 minutes after removing from oven.  Serve with sour cream.


Grandma Hope's Taco Filling
by the Recipe Club
6 lbs. lean ground beef, browned and drained
2 green peppers, chopped
1 yellow onion, chopped
6 potatoes, peeled and grated
6 carrots, peeled and grated
1 pint ketchup
1- 46 oz. can tomato juice
3 packages taco seasoning (Season to taste...I used more. can use a packet of hot taco seasoning

In a very large pot or electric skillet, brown ground beef and drain off fat. Add peppers, onions, potatoes and carrots. Stir until combined. Add in ketchup, tomato juice & taco seasoning.

Simmer for about 3 hours, or until veggies are tender. Makes enough for a very large crown, or as I prefer- place in tupperware containers and freeze until needed. Perfect for tacos, nachos, taco salads, etc.!


Serves 4
1 tablespoon extra virgin olive oil
1 small red onion, chopped (all I had was half an onion)
2 cloves garlic, chopped
juice of 1 lime
1 tablespoon honey
1 1/2 cups salsa verde (I used Goya brand)
1/2 cup sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 sandwich rolls, split
1 cup shredded monterey jack cheese

Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Add sauce a little at a time to your bowl of shredded chicken. YOU MAY NOT NEED ALL THE SAUCE depending on how much shredded chicken you have. Stir in the sauce to coat.
Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve with the chips.



2 cups all-purpose flour

1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract


3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Source: adapted from Paula Deen


1 (18.25) package plain yellow cake mix 
 1/2 cup butter, melted 
 1 cup creamy peanut butter 
 2 eggs 
 1 (12 oz) package semi-sweet chocolate chips 
 1 (14 ounce) can sweetened condensed milk 
 2 Tablespoons butter 
 2 teaspoons vanilla 
 1 cup coconut optional

STEP ONE: Preheat oven to 325 degrees. 
STEP TWO: Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top. 
STEP THREE: In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut. 
STEP FOUR: Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly. 
STEP FIVE: Bake for 20-25 minutes. Cool completely before cutting into bars.

Monday, October 24, 2011


1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)


Jalapeno Popper Pinwheels Ingredients * 1 package Cream Cheese (8 Ounce Package) * 4 ounces, weight Canned, Diced Jalapenos * 1 Tablespoon Sugar * 8 ounces, weight Tube Refrigerated Crescent Rolls


2 sticks softened butter
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips
Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, cream butter and sugars until well combined.  Add eggs and vanilla until well combined.
2.  Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients.  Add chocolate chips to combine.  Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar.  Take another scoop of dough and place on bottom of candy bar.  Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk, enjoy!
Makes about 24 LARGE Cookies


2 Cups chopped Snickers Bars

2 1/2 Cups graham cracker crumbs

2 Tablespoons granulated sugar

5 Tablespoons melted butter

2 8oz packages softened cream cheese

1 Cup granulated sugar

2 eggs

1 Tablespoon pure vanilla

3 Tablespoons caramel sauce

1. Preheat oven to 350 degrees F. Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven. Serve with caramel sauce and  whipped cream.


Found this idea but it did not come with a recipe or what they used to dip the marshmellows in. I figure they used dipping chocolate (white) and colored it with food coloring or bought orange chocolate and melted that. Cute idea though. Use your imagination, I'm sure you'll come up with something.

Tuesday, October 18, 2011



  • 8 ounces chocolate confectioners' coating
  • 20 red maraschino cherries with stems
  • 3 tablespoons blanched slivered almonds
  • 20 milk chocolate candy kisses, unwrapped
  • 40 small red decorating candies 
  • 1 bag of Oreo cookies pull apart, use the frosted side for the mouse to sit on


  1. Line a baking sheet with parchment paper.
  2. Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
  3. Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.



  • 1 pound yogurt covered raisins
  • 1 pound salted cashews
  • 1 can salted  peanuts
  • 1 pound white chocolate covered pretzels, broken into pieces
  • 1 pound candy corn
  • 1 bag pretzel sticks
  • 2 pounds candy-coated chocolate pieces
  • Keep in air tight container



  • 6 of your favorite apples (I like golden delicious)
  • 6 wooden sticks
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 3 cups chopped peanut butter cups
  • 4 ounces milk chocolate, chopped
  • 4 ounces white chocolate, chopped


  1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
  2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
  3. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the peanut butter cups and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.



  • 6 of your favorite apple ( I like golden delicious)
  • 6 wooden sticks
  • 1 cup semisweet chocolate chips
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups dried cherries
  • 1 cup sliced almonds


  1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Place the chocolate chips into a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each until chocolate is melted and smooth. Set aside.
  2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
  3. Roll apples in mixture of cherries and almonds. Place on the aluminum foil. Use a spoon to drizzle chocolate over the apples. If the chocolate is too thick, thin by mixing with a little vegetable oil. Chill until ready to serve.

Saturday, October 15, 2011


I love Lemon Bars. I could not find my recipe that I have had for years that I got from my mother, so I looked on line and found this very delicious lemon lime bar. You will LOVE it. You might want to check out her blog too. She had some yummy recipe's.
For the crust:
  • 3/4 lb. unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3 cup flour
  • 1/4 tsp. kosher salt
For the filling:
  • 6 large eggs, at room temperature
  • 3 cups granulated sugar
  • 1 Tbsp. finely grated Meyer lemon zest
  • 1 Tbsp. finely grated lime zest
  • 1 cup freshly squeezed lemon/lime juice (I used 6 small Meyer lemons and 2 limes)
  • 1 cup flour
  • Confectioners' sugar, for dusting
Butter a 9 x 13 x 2" baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan, much simpler.
For the crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter mixture until just mixed.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
Chill the pan while the oven preheats to 350° F.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling: Whisk together the eggs, sugar, lemon and lime zest, lemon and lime juice, and flour.
Pour over the crust and bake for 35-45 minutes, until filling is set.
Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
Store any leftovers in a covered container in the refrigerator.
Makes about 24 squares.

Friday, October 14, 2011


Cream Cheese Filling:
  • 8 ounce package cream cheese, room temperature
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 1/2 tablespoons all purpose flour
Pumpkin Bread:
  • 1 cup toasted pecans or walnuts (optional)
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 2 cups granulated white sugar
  • 1 cup unsalted butter, melted and cooled
  • 1– 15 ounce can pure pumpkin
  • 1/2 cup water
  • 1 1/2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees F. Butter and flour two 9″x5″ pans.
For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.
For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.
Stir the flour mixture into the pumpkin mixture, being careful not to over mix  . A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean.
Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.
Makes 2 9"x5" loaves.

Thursday, October 6, 2011


2 1/2 cups sugar
6 egg whites room temp
1/2 cup water
1/2 tsp cream of tarter
1Tlb vanilla 

In the bowl of electric mixer, combine sugar ,egg whites, water and cream of tarter. Whisk until foamy.
Set bowl over a pot of steamming water and wisk until sugar is disolved and mixture is warm to the touch about 3-5 min. Transfer bowl to stand mixer fitted with a wisk attachment. Beat on high until frosting is stiff peaks. About 10-12 min. Add vanilla and wisk until mixed well.

To frost cup cakes, put onto decorator tube or zip lock bag and cut off a corner to squeeze out frosting.

Wednesday, October 5, 2011



2 cloves garlic, minced
2 cans 1 lb. each of enchilada sauce (I use Mild Victoria)
kosher salt
ground black pepper
3 LARGE boneless, skinless chicken breasts
2 cup shredded cheddar cheese, divided
2 cup shredded Monterrey jack cheese
1/2 cup plus fresh cilantro, chopped
12 6-inch corn tortillas (I used yellow corn)
cooking spray


Preheat oven to 425 degrees.
Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork . Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
quickly pan fried each tortilla in a tiny bit of oil before you stuffed them.  This helped keep the tortillas from cracking  This also gave the tortillas some texture and crisp.  Spray (if desired),  or oil a 9-inch x 13-inch baking dish. Spoon chicken mixture along the center of each tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.  Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.  Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce.  Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
Remove form the oven and let stand 5-10 minutes prior to serving.
Feel free to add a dollop (or two!) of sour cream and some  sides of avocado or guacamole. Ole'


PREMADE chocolate chip cookies that come in dough squares.  Mush two squares together into a muffin tins and bake.  Also can use refridgerated cookie dough cut into 1 in chunks. Fill them with your favorite goodies.  


Can't go wrong with chocolate and pecans.....found at
Chocolate Pecan Pie Bars
Makes one 9" x 13" pan, about 32 bars


1/2 cup unsalted butter, room temperature
2 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1/2 cup granulated sugar
1 cup semi-sweet chocolate chips (Original recipe calls for 2 cups)
2 cups pecans, coarsely chopped

1. Preheat oven to 350. Line bottom and sides of a 9×13 inch baking pan with aluminum foil.

2. In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.

3. Bake until lightly browned, 25-30 minutes. Let cool, 10 minutes.

4. Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined. Add chocolate chips and pecans; spread over crust.

5. Bake until set, 25-30 minutes. Cool completely in pan before lifting out (use foil to lift). Cut into 32 bars. (I cut them into 16 bars)