Keeping Tables Connected

2012-01-27T22:15:00.000-08:00

EASTER EGGS

2012-01-27T15:39:00.000-08:00

Crack the egg and then put into the die. Would look great for deviled eggs for your Easter dinner

SOTHWESTERN EGG ROLLS

2012-01-26T17:41:00.000-08:00

Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)

Ingredients:

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

TACO RING

2012-01-26T17:36:00.000-08:00

Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 T. water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper

1 c. salsa
3 c. lettuce, shredded (we used more — (1 head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream

Directions:

–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simmer

–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan.
There should be a 5 or 6 inch opening in the center. Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered). Bake 18-22 minutes or until golden brown.

–Cut off the top of the bell pepper. Discard top, membrane, and seeds. Fill pepper with the salsa.

–Shred lettuce, and dice tomato and onions. Slice the olives. Place the bell pepper in the center of the taco ring, and arrange other salad items around the green pepper.

CINNABUN POPCORN

2012-01-25T23:14:00.000-08:00

From the kitchen of RIGHT AT HOME

Cinnamon Bun Popcorn

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

FRESH BLENDER SALSA

2012-01-25T23:06:00.000-08:00

Ingredients:

1- 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Directions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

CAKE POPS

2012-01-25T22:41:00.000-08:00

Materials:
Cake: any of your favorite recipes should work - though I will caution you, super oily cakes may be problematic - read, the oil may escape the chocolate/crack the chocolate, etc. I prefer using butter cakes for cake pops, or I'll cut down on the amount of oil in an oil-based recipe.

Buttercream (or cream cheese icing, chocolate ganache, etc): keep in mind that frostings with perishable ingredients will need to be refrigerated. I've never had problems refrigerating cake pops.
Chocolate: I love Chocoley chocolate. It tastes a million times better than candy melts. I use the dipping and enrobing formula for cake pops. Chocoley sells special candy coloring for chocolate as well, so you can get as fancy as you like with colors!
Lollipop sticks
Baking sheet, lined with parchment or a silicone mat
Styrofoam block, or anything with lollipop stick sized holes in it. Be careful not to poke ALL the way through your styrofoam block; you want the stick to be able to stand up right, but not be so deep that the cake is too close to the styrofoam (it'll be really hard to place without disturbing wet chocolate).
A small, deep, microwave-safe bowl. You need to be able to stick a cakpop into the chocolate straight and have it all be covered. Things turn into a mess quickly when you don't have enough chocolate in the bowl, and you need to tip it in order to cover your cake pop. Steps:
Crumble your cake into uniform crumbs. A food processor can be helpful here, but it's pretty easy to use your hands as well.
Mix in enough frosting so that the cake holds together when squeezed. You should be able to roll a firm ball that holds its shape. I tend to add a different amount of frosting depending on what recipe I use; add slowly and test the consistency frequently.
pop into the chocolate straight and have it all be covered. Things turn into a mess quickly when you don't have enough chocolate in the bowl, and you need to tip it in order to cover your cake pop.

Crumble your cake into uniform crumbs. A food processor can be helpful here, but it's pretty easy to use your hands as well.
Mix in enough frosting so that the cake holds together when squeezed. You should be able to roll a firm ball that holds its shape. I tend to add a different amount of frosting depending on what recipe I use; add slowly and test the consistency frequently.

Refrigerate the cake balls until firm, or place in freezer. A word of caution - you do NOT want to dip frozen cake balls into chocolate! The cake will expand as it defrosts, and it will crack the chocolate coating. Firm is ok - frozen is not. If you are having problems with cracking cake pops - they are likely too cold and/or your chocolate too hot.
Melt a small amount of chocolate, and dip a lollipop stick in about 1/2". Stick at least half-way into cake ball (make sure you don't poke all the way through!). Repeat with remaining cake balls.
Refrigerate until chocolate is firm around the lollipop stick.
Melt chocolate in your microwave safe bowl, according to package instructions. Make sure that you melt enough chocolate so that you can submerge the entire cake pop without tilting the bowl, and without hitting the bottom.
Dip cake pop into chocolate, so that it is completely submerged (make sure to cover the chocolate around the lollipop stick!). It's really important that the entire cake ball is covered with chocolate - otherwise, the cake will escape from any and every tiny hole in the chocolate (trust me, it's not pretty).
Once cake pop is completely covered, lift it out of the chocolate.
Once removed from the chocolate, excess coating will start dripping off of the pop. Hold the cake pop in one hand, and gently tap your hand to help remove excess coating, turning the pop as you go so the excess will come off evenly.

When you have no drips left, hold cake pop upside down for a few seconds to allow coating to dry a bit before inverting. If you are going to dip your pops twice, dip it again now. I do like to dip twice when using the Chocoley dipping and enrobing chocolate. If you are adding sprinkles, sanding sugar, or other decorations, wait until the cake pop is about halfway dry before you start. If the coating is still too wet, the weight of the sprinkles or other decorations may displace the chocolate.
Invert cake pop, and place in your stand to dry completely. Enjoy!!

SLUTY BROWNIES

2012-01-25T22:28:00.000-08:00

Found this on Pinterest...looked amazing so I am sharing

Yield: 1 9x9 brownie pan

Serving Size: 10 brownies per recipe

Ingredients

For the Brownie layer:

10 tbsp unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup AP flour

For the Oreo layer:

1 package of Oreo (regular stuffed or double stuffed)

For the Cookie Dough layer:

1 cup unsalted butter (at room temp)
1/2 cup brown sugar
1 1/2 cup white sugar
2 eggs
2 1/2 tsp vanilla extract
2 1/2 cup AP flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups semi-sweet chocolate chips

Instructions

For the Brownie layer:
In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the Cookie Dough layer:
Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
Assembly:
Pre-heat the oven to 350 degrees.
Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer 1/2 of the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Serve with ice cream :)

JALAPENO BITES

2012-01-25T22:20:00.000-08:00

makes 24

8 ounces cream cheese, softened
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon black pepper
1 teaspoon Old Bay
Pinch of Salt
12 Jalapenos, halved & seeded
24 – six inch pieces of bacon, uncooked

Preheat oven to 350F.

Combine cream cheese and spices in small bowl. Spoon mixture into each pepper half, until level. Wrap each in bacon, and place on baking sheet. Bake for 40-45 minutes. Remove and enjoy!

PEANUT BUTTER BITES

2012-01-25T21:53:00.000-08:00

Ingredients

1 cup creamy peanut butter

2 tbsp softened butter

1/2 cup powdered sugar (maybe more)

3/4 cup brown sugar (maybe more)

Pretzels

1 bag semi-sweet chocolate chips

Directions

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll

Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

HAM FRIED RICE

2012-01-25T21:43:00.000-08:00

fried rice-- 3 cups cooked white rice 3 tbs sesame oil 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 tsp minced garlic 2 eggs, slightly beaten 1/4 cup soy sauce On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

HOT DOGS N' NOODLES

2012-01-24T16:03:00.000-08:00

Great idea for your HALLOWEEN dinner party.

CUT VEGETABLES IN A CUP

2012-01-24T15:58:00.000-08:00

This looks like a great way to keep everyone from crowding around the table for the veggy tay. LOVE this.

TEDDY GRAHAM CANDY BAR TREATS FOR KIDS

2012-01-24T15:55:00.000-08:00

3 MUSKATEERS miniture candy bars
Box of TEDDY GRAHAMS
Bag of M&M's

Make a slit in the candy bar and push carefully a teddy bear in the slit. I would melt some chocolate chips and dip the teddy graham in the melted chocolate first then put in the slit to keep it from falling when it cools.
Dip each m&m in the melted chocolate and attach to the bar for the wheels.
note*** When I found this idea on Pinterest I could not find the directions. It looked pretty easy to me so I just thought this is the way I would put it together. I'm sure there are many ways for putting these together, just have fun.

CAJUN CHICKEN SPAGETTI

2012-01-23T23:26:00.000-08:00

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente (I used whole wheat linguine)
2 teaspoons cajun seasoning
2 tablespoons butter
1-2 cup heavy whipping cream (I used half 1% milk and half whipping cream)
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder (I used fresh minced garlic)
1/4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

MILKSHAKE GLASSES

2012-01-21T18:47:00.000-08:00

.This post is for the idea. Such a fun way to prepare your float glasses.

HERSHEY KISS CUPCAKES

2012-01-21T18:36:00.000-08:00

Bake cupcakes for 5 minutes and then drop a Hershey Kiss in the center and continue baking. It sinks to the middle and makes a chocolate center! Yummmmmm

CHEESE STICKS

2012-01-21T18:30:00.000-08:00

Ingredients

12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce

Directions

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.

CHOCOLATE DIPPED RED LICORICE

2012-01-21T18:27:00.000-08:00

Melt a bag of chocolate chips/ or melting chocolate, dark or milk. Hold both ends of the licorice and dip center into the chocolate. Let drip on a cooling rack or place on wax paper.

STUFFED RASPBERRIES

2012-01-21T18:24:00.000-08:00

What a fun idea for a fruit snack at a party
Stuff with chocolate chips, vanilla and chocolate

JALAPENO BACON WRAPS

2012-01-21T18:20:00.000-08:00

Ingredients

8 chicken tenders, flattened and cut in two
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half

Directions

Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides.

Notes

Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience.

AVOCADO NUT SALAD

2012-01-17T21:07:00.000-08:00

Ingredients for the dressing:

⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oiL
⅓ cup extra virgin olive oil

Ingredients for the salad:
12 ounces baby spinach, arugula, field greens (your choice of green)

1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup cannied spice almonds

Directions:

1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

6 dinner size salads, 8 side salads

Candied Spiced Almonds

Ingredients:

5 cups sliced almonds, or a 1 pound package*
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon

1 teaspoon cumin*
1-1 ½ teaspoons smoked paprika* - some smoked paprika are quite hot, if you don't like "hot", just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

*The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

Directions:
1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.

2. Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.

3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.

4. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.

SMOOTHIES

2012-01-08T18:04:00.000-08:00

Hints: 1 scoop – about half a cup to a cup
Enlightened Base – found at a health food store or substitute it with juice

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULLFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANCE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

TURTLE COOKIES

2012-01-08T17:57:00.000-08:00

Ingredients

Cookie:
1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/2 cups sugar
1/2 cup brown sugar
2 tablespoons milk
3 eggs
1 teaspoon vanilla
4 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
Caramel and Chocolate Topping:
28 caramels
2 tablespoons milk
30 pecan halves
1 (6 ounce) package semi-sweet chocolate chips

Directions

Cream Butter Flavor CRISCO® and sugars together. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill for one hour.
Heat oven to 350 degrees F.
Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on un-greased baking sheet.
Bake for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave (MEDIUM) for 1 minute. Stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel to resemble turtle.
Place chocolate chips in microwave-safe cup. Microwave at (MEDIUM) for 1 minute. Stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Spread rounded teaspoonfuls over top of caramel. Do not cover the pecans. Cool completely.

CHOCOLATE MARSHMELOW COOKIES

2012-01-08T17:53:00.000-08:00

Cookie:

1 milk chocolate cake mix

2 eggs

1/3 cup vegetable oil

Mix all ingredients together. Roll into 1-1.5" balls. Place on cookie sheet and bake at 350 degrees for 5-6 minutes.

Pull the cookie sheet out of the oven and place 6-7 mini marshmallows on each cookie. Put the cookie sheet back into the oven for 2-2.5 minutes (no longer!).

The marshmallows will kind of puff up . . .

Let the cookies cool on the cookie sheet for a couple of minutes, then remove to wire rack to cool.

Once they are cooled completely, put frosting on top.

Frosting:

1 cube margarine, softened

1/4 cup milk

1-2 tsp vanilla (depending on your taste)

3 cereal spoonfuls of cocoa

2-3 cups of powdered sugar

Combine all ingredients with hand mixer. Frost tops of cooled cookies.

CHERRY CHOCOLATE COOKIES

2012-01-08T17:48:00.000-08:00

Ingredients

1 cup unsalted butter, softened, but still cool

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry “juice”

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 cup maraschino cherries, chopped

Granulated sugar, for sprinkling the cookies

36 milk chocolate kisses, unwrapped

Instructions

1. Preheat the oven to 325 degrees.

2. In the bowl beat the butter at medium speed until creamy, about 1 minute.

3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.

4. Add the cherry juice and the almond extract until combined.

5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.

6. Increase the mixer speed to medium and add the cherries.

7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.

8. Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.

9. Sprinkle each cookie with a little granulated sugar.

10. Bake the cookies until the bottoms are lightly browned, about 14 minutes.

11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.

12. Transfer the cookies to a wire rack to cool completely.

RAINDEER SUGAR COOKIES

2012-01-08T17:43:00.000-08:00

INGREDIENTS

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color... some of mine ended up with green noses. They might be South Pole reindeer.).

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies.

CHILI'S SALSA

2012-01-08T17:35:00.000-08:00

Chili's Copycat Salsa Recipe:

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

QUESO DIP

2012-01-08T17:26:00.000-08:00

Chili's Copycat Skillet Queso Recipe:

16-ounce box Velveeta Cheese

1 c. milk

2 teaspoons paprika

½ tsp. ground cayenne pepper

15-ounce can Hormel Chili
1tsp. chili powder

1 tablespoon lime juice

½ tsp. ground cumin

Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts.

Enjoy with tortilla chips!

BLACK BEAN AND AVOCADO DIP

2012-01-06T18:07:00.000-08:00

1 medium tomato 
2 avocados
 1 cup of sweet white corn (I get a frozen bag from Costco)
 1 Bunch of green onions 
1 can of black beans , drained
Garlic Pepper (I never have this, so I leave it out)
 Garlic salt w/ parsley 
Tapatio Sauce (hot picante sauce)

I triple this when I make it. And always use additional tomatoes.
  
Place drained black beans and corn into a large bowl.  Dice up the tomato and green onions and add them in the bowl.  Season with the garlic pepper, garlic salt and tapatio sauce to taste.  Mix everything around and then taste it to check seasoning.   Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).

BACON WRAPPED MAPLE SMOKIES

2012-01-06T17:59:00.000-08:00

1 pound Li'l Smokies
12 ounces, weight Center-cut Bacon
FOR THE GLAZE:
⅓ cups Brown Sugar
¼ cups Maple Syrup (the Real Stuff)
1 Tablespoon Dijon Mustard
A Small Pinch Of Cayenne (optional)
Empty the smokies onto some paper towels and blot them dry. Dry smokies will allow the bacon to adhere better. Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.

While the smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put the bacon in the fridge for at least 30 minutes. The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later.

When it is nearly time to take the smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil.
Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.

Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking, stick with a tooth pick. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down. Continue with the rest of the bacon and smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly. You should have just enough glaze to do the entire batch.

Bake the smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive.

SOUR CREAM POUND CAKE

2012-01-06T17:46:00.000-08:00

I found this on Paula Dean.com I love pound cake in the summer with fresh strawberries.

Ingredients

1/2 teaspoon vanilla extract
3 large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cup sugar
1 cup butter, room temperature
1 1/2 cup all-purpose flour

Directions

Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

CHICKEN ENCHILADA ROLL UPS

2012-01-06T17:39:00.000-08:00

2 8oz packages of cream cheese, softened

1 1/3 cup shredded Mexican blend cheese

1 tsp garlic, finely minced

1 1/2 Tbsp Chili powder

1 tsp cumin

Cayenne pepper to taste, I used 2 tsp

salt to taste

3 boneless chicken breasts, cook with salt, pepper and 1 cup of chicken stock, Simmer til it pulls apart, then shredded

1/2 small bunch of cilantro, chopped

4 green onions, chopped

10-oz can Original Rotel tomatoes

1 pkg Burrito tortillas

Mix cheeses until well blended. Add all remaining ingredients and mix well.

Cover and refrigerate for at least one hour. Spread mixture onto tortilla, making sure you spread it to the edges. Roll and cut into slices.

MEXICAN STUFFED SHELLS

2012-01-06T17:31:00.000-08:00

Ingredients:

1 lb. ground beef
1/2 chopped green pepper
1 package taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 cup salsa of your choice
1 20 oz.bottle taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely then stir in chopped green onion and cheese. Cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour some of the taco sauce on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with the rest of taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, can add more shredded cheese and bake for 10 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.
This recipe made 25 shells, I had 4 left over from the entire box .

COWBOY CAVIAR

2012-01-06T17:22:00.000-08:00

Cowboy Caviar!

2 cans Mexicorn, 1 can hot Rotel, 2 cups shredded cheddar, 6 green onions diced + 1 cup each mayo and sour cream. YUMMY!

CRISPY PARMESEAN CHICKEN

2012-01-02T22:13:00.000-08:00

5 large chicken breasts

1 T minced garlic (I used the bottled variety)

1/3 C olive oil

3/4 t poultry seasoning

3/4 C panko bread crumbs

3/4 C Parmesan cheese

1. Pour 1 T garlic, 1/3 C olive oil and 3/4 t poultry seasoning into a small sauce pan. Warm it over medium heat for 1 minute.

2. With a sharp pair of kitchen scissors cut each chicken breast in half. Then, with a sharp knife barely cut a couple of long slits in the top of each chicken piece to help marinate to soak through.

3. Put your chicken into a ziplock bag and pour the warm marinate over the top.

Seal the bag and place in fridge for at least 4 hours.

Preheat your oven to 425.

6. Pour 3/4 C panko bread crumbs and 3/4 C Parmesan cheese into a loaf pan.Mix well.

7. Dip each piece of chicken into the cheese and bread crumb mixture and press in the chicken with your fingers.

8. Spray a large cookie sheet with cooking spray.

9. Bake your chicken for 30 minutes, or until golden brown.

10. Can serve with your favorite Marinara.

COUNTRY STYLE FRENCH TOAST

2012-01-02T21:11:00.000-08:00

Ingredients:
4-5 slices day old french bread (used a french batard)
2 large eggs
3 tablespoons half and half
1/4 tsp pumpkin pie spice (cinnamon)
1/8 tsp almond extract
salt and pepper to taste
1 tablespoon butter
1/4 cup blueberry preserves

In a shallow pan, whisk together, eggs, half & half, pumpkin pie spice, extract, salt & pepper. Soak bread for a few minutes on each side or until it soaks up the majority of the mixture. In a cast iron skillet, over medium high heat melt butter. Place soaked bread in skillet & cook for 3-4 mins on each side or until it just begins to brown. Top with blueberry preserves or jam & serve.

Makes 2 servings

CRISPY CHEESE CHICKEN

2012-01-02T19:21:00.000-08:00

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 10 ounce can cream of chicken soup

2 T sour cream

3 T butter

Cut each chicken breast into 3 pieces

In a small food processor grind up the ritz crackers.

Dip each piece of chicken into milk, then cheese, then crumbs

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

GINGERBREAD BITES

2011-12-10T14:29:00.000-08:00

Gingerbread Cheesecake Bites

1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese
2 cups powdered sugar
1 teaspoon vanilla

Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper lines mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.
Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.
Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.
Don’t over fill the cookies with filling as they will rise when baked.
Let cool before removing from cupcake pan.

LEMON BARS

2011-12-02T21:16:00.000-08:00

Cream Cheese Lemon Bars - - 1 box lemon cake mix - 1/3 cup butter or margarine - softened - 1 egg - 8 ounces cream cheese - softened - 1 cup powdered sugar - 1/2 lemon - grated - 2 tablespoons lemon juice or 1/2 fresh squeezed lemon - 2 eggs - 1 teaspoon vanilla

9 x 13 baking pan.

Cook Time: 35 minutes

In a mixing bowl, blend dry cake mix, butter, and 1 egg. Press into a 9 x 13 pan, ungreased.

Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it for later use.

Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely.

Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm; then cut into squares and serve.

GLAZED CINNAMON CAKE

2011-12-02T21:06:00.000-08:00

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

REESES PEANUT BUTTER BARS

2011-11-29T05:13:00.000-08:00

Peanut Butter Bars
1 c. butter1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar

1 1/2 c semi-sweet choco chips
4 Tbsp peanut butter

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into un-greased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stove top or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

CHOCOLATE CHEESECAKE BARS

2011-11-29T04:56:00.000-08:00

These looked so yummy and easy to make that I had to try them. They were so good! Kudos
for Mr.Food.com for this one.

Serves: 15

Cooking Time: 45 min

Ingredients

3 (8-ounce) packages cream cheese, softened
3 eggs
³/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough

Instructions

Preheat oven to 350 degrees F.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

RAINDEER SUGAR COOKIES

2011-11-09T15:54:00.000-08:00

These are made with sugar cookie dough, shaped into triangles and baked. Then decorate. If you don't have a sugar cookie recipe you can find one here under COOKIES and BARS. I posted this strictly for the idea.

INGREDIENTS

1 recipe for sugar cookie dough .

1 cup vanilla ready-to-spread frosting

small pretzel twists

semisweet chocolate chips (about 1/4 cup)

gumdrops, cut in half

DIRECTIONS

1 Heat oven to 350°F. Make cookie dough and cut into circles. Shape each circle into triangle-shaped by pressing down the top of the cookie and pressing in on the sides to shape a triangle.

2 Place cookies 2 inches apart on ungreased cookie sheet.

3 Bake , Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4 Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container

CARAMEL CASHEW CHOCOLATE BARS

2011-11-09T15:32:00.000-08:00

Found this YUMMY bar looking at recipes by Pillsbury. I buy cake mixes when they are on sale and I needed to use some before they expired but wanted to bake something other than cake. Well I didn't use my cake but found this instead. This is very easy and so yummy.

INGREDIENTS

1roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)

1container (18 oz) caramel apple dip (1 1/2 cups)

3cups crisp rice cereal

1 1/4cups Fisher® Cashew Halves and Pieces

DIRECTIONS

1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

2 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

3 Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.

4 Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

PUMPKIN PIE TARTS

2011-11-07T19:35:00.000-08:00

Pumpkin PieTarts

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter-3 3/4 inch

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

CRESENT APPLE DUMPLINGS

2011-11-07T19:23:00.000-08:00

Apple Dumplings

from The Pioneer Woman

2 sticks butter

1 tsp. vanilla

1 1/2 cups sugar

2 tubes crescent rolls

2 granny smith apples

12 ounces of Mountain Dew

Cinnamon

Vanilla ice cream

Directions: Peel and slice your apples. Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan. In a bowl, melt your butter and stir in sugar and vanilla. Pour over top of the wrapped apples....or spread on top with a spoon. Pour the Mt. Dew all around and sprinkle with Cinnamon. Place in 350 degree oven for 30 to 40 minutes. Serve hot with ice cream!

http://www.oneshetwoshe.com

SESAME STREET CUPCAKE

2011-11-07T19:08:00.000-08:00

Ingredients

Cake mix or favorite cake recipe

cupcake liners

Oreo Cookies- separated from cream center- break in half and use for smile
Bag of marshmellows
Orange gum balls or orange round candy- for the nose
Black frosting cake decorating in tube.- for the pupils
Orange frosting- use the star tip for the face.

HAVE FUN

MEXICAN LASAGNA

2011-10-26T23:35:00.000-07:00

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.

TACO FILLING

2011-10-26T23:28:00.000-07:00

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.!

PULLED CHICKEN SANDWICHES

2011-10-26T23:21:00.000-07:00

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.

CARAMEL APPLE CHEESECAKE BARS

2011-10-26T22:59:00.000-07:00

Crust:

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

Apples:

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

PEANUT BUTTER CHOCOLATE BARS

2011-10-26T22:53:00.000-07:00

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

DIRECTIONS:

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.

CROCK POT TORTILLA SOUP

2011-10-24T22:57:00.000-07:00

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 PINWHEELS

2011-10-24T22:47:00.000-07:00

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

CANDYBAR COOKIES

2011-10-24T22:35:00.000-07:00

http://picky-palate.com/2011/01/17/candy-bar-chocolate-chip-cookie-sandwiches/

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

SNICKERS CARAMEL CHEESECAKE COOKIES

2011-10-24T22:24:00.000-07:00

http://picky-palate.com/2010/07/08/snickers-caramel-cheesecake-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.

CANDY CORN MARSHMELLOWS

2011-10-24T21:50:00.000-07:00

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.

CHOCOLATE MOUSE

2011-10-18T21:58:00.000-07:00

Ingredients

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

Directions

Line a baking sheet with parchment paper.
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).
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.

HALLOWEEN SNACK MIX

2011-10-18T21:44:00.000-07:00

Ingredients

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

PEANUT BUTTER CUP CARAMEL APPLES

2011-10-18T21:05:00.000-07:00

Ingredients

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

Directions

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.
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.
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.

CHERRY CHOCOLATE CARAMEL APPLES

2011-10-18T20:58:00.000-07:00

Ingredients

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

Directions

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.
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.
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.

LEMON LIME BARS

2011-10-15T00:11:00.000-07:00

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.

http://lickthebowlgood.blogspot.com

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.

CREAMCHEESE PUMPKIN LOAF

2011-10-14T23:46:00.000-07:00

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.

7 MINUTE/CLOUD FROSTING

2011-10-06T23:29:00.000-07:00

Ingredients
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.

EASY CHICKEN ENCHILADA'S

2011-10-05T22:30:00.000-07:00

Ingredients

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

Directions

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'

COOKIE CUPS

2011-10-05T21:56:00.000-07:00

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.

CHOCOLATE PECAN BARS

2011-10-05T21:30:00.000-07:00

Can't go wrong with chocolate and pecans.....found at www.jamhands.net
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)

CARAMEL APPLE AND SNICKER SALAD

2011-09-30T22:15:00.000-07:00

6 medium apples ~ cored and chopped (I like golden delicious, but you can use what you like.)

6 Snickers candy bars (regular size) ~ chopped

1 tub whipped topping (8oz)

1 package vanilla pudding (4 serving size)

1/2 cup chopped peanuts

In a large bowl mix all ingredients together. Drizzle with caramel syrup and additional chopped nuts if desired. Store, covered, in the refrigerator.

PEANUT BUTTER RICE KRISPIE TREATS

2011-08-31T23:56:00.000-07:00

Ingredients:

Rice Crispy Treats Ingredients:

1/4 cup butter
10 oz marshmallows
6 cups rice crispy cereal
1/2 cup peanut butter (omit if making classic flavor)

To Make Rice Crispy Bars

Grease a 9×13-inch baking dish. Melt butter in a pan over medium heat (with peanut butter if using). When melted, add marshmallows and stir until melted. Remove from heat. Add cereal and mix well. If using sprinkles, add sprinkles and mix well (add more, and some more). Pour contents into baking dish and spread evenly. When cooled, cut into squares and serve.

***Pour a layer of melted chocolate chips over PB rice crispy treats when they’re in “bar” form. Just melt 1 cup of semisweet chocolate chips in a double burner, or carefully in the microwave (use a teaspoon or two of shortening if needed to thin it out), and then pour it over the finished bars. YUM!

SNICKERDOODLE CUPCAKES

2011-08-31T01:01:00.000-07:00

From Martha Stewart .com

Snickerdoodle Cookies

1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons unsalted butter, room temperature
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup sugar
2 Tablespoons cinnamon

Preheat oven to 375 degrees.
Line baking sheet with parchment paper. (I used one 14 X 20 and was able to get all 20 cookies on one sheet. Place about 3 inches apart and they won’t bake into each other.)
In a medium bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
In a mixer, cream butter, shortening, and sugar on medium for about 2 minutes.
Add egg and mix until combined.
Add the flour mixture and beat until combined.
In a small bowl, mix sugar and cinnamon.
Use a small 1 1/4 inch ice-cream scoop to form balls. Release in the cinnamon-sugar mixture and roll until covered. When coated, you can shape them in a nice round ball and place on the baking sheet. (reserve any leftover cinnamon sugar to top the cupcakes)
Bake for about 10 minutes or until the cookies begin to crack. Remove and let cool on a wire rack.

Makes enough for 12 cupcakes and 12 mini cupcakes (not shown).

Snickerdoodle Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup milk, room temperature

Preheat oven to 350 degrees.
Line regular and miniature cupcake trays with paper liners.
In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
In a mixer, cream butter and sugar on medium for about 2 minutes.
Add eggs, one at a time and mix until combined.
Add vanilla and mix until combined.
Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
Fill baking cups about 3/4 full.
Bake for about 15-20 minutes.
Remove cupcakes from trays and let cool.

To decorate, pipe on frosting, place one cookie on top and then pipe another dollop of frosting on top. Sprinkle with leftover cinnamon and sugar from the Snickerdoodle cookie recipe.

Ingredients

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

For Coconut Variation

Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.

For Coffee Variation

Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.

Directions

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the
whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

RICE KRISPIE CAKE

2011-08-31T00:09:00.000-07:00

I found this picture and put it on my desk top for the idea and can't remember where I found it. I should have bookmarked the page, DUH.
Anyway it's not hard to figure out that it is a Rice Krispie cake. Looks like a 9 in. springfoarm pan and a 8 in springfoarm pan. I would spray the sides of each pan with Butter Pam. Press in your Krispie treats into the pans let set up several minutes then release the sides and place on a cake dish. Decorate as you wish. The possibilities are endless

BLUEBERRY OATMEAL BARS

2011-08-29T19:00:00.000-07:00

Crust:
1 1/2 cups quick-cooking oats
1/2 cup unbleached all-purpose flour
1/2 cup light brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice (or cinnamon)
6 tablespoons unsalted butter, melted

Blueberry Filling:
1 2/3 cup frozen blueberries
2 tablespoons granulated sugar
2 teaspoons cornstarch
2 teaspoons lemon juice (1/2 teaspoon lemon powder plus 2 teaspoon water)

Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon pure almond extract
Pinch salt

1. Preheat oven to 350F. Line an 8-inch square baking pan with non-stick foil or parchment paper.

2. Prepare crust: In a mixing bowl, stir together add oats, flour, brown sugar, baking soda, salt and pumpkin pie spice. Add melted butter and stir together til crumbly. Reserve 1/2 cup crumb mixture for topping. Place remaining mixture firmly in the bottom of a parchment or foil-lined pan. Place pan in oven for appromimately 12 minutes, until crust sets.

3. Meanwhile prepare blueberry filling: In a small saucepan, over medium heat, combine blueberries, sugar, cornstarch, lemon powder & water. Stirring until mixture begins to thicken slightly & juices of blueberries have combined with the cornstarch (maybe 5 mins). Remove from heat & set aside.

4. Prepare Cream Cheese Filling: In bowl, add cream cheese, sugar, egg, almond, salt and beat til incorporated. Pour cream cheese filling over baked crust, then add blueberry mixture on top of cream cheese then top with remaining crumb mixture.

5. Place it the over for 30 minutes until top is browned and filling is bubbly. Allow this to cool completely. Once cool, place in fridge for about an hour to let it completely set up for serving. Lift it out of the pan by the ends of the parchment paper & place it on a cutting board. Depending on how you cut these, it makes up to 16 bars. Best if served at room temperature if you can wait that long, we didn't make it so I am here to say it's amazing even if they are straight out of the fridge. ENJOY!!!

ONION RING BATTER

2011-08-29T18:54:00.000-07:00

Batter:

2/3 c. flour

1 tsp salt

1/2 tsp pepper

2/3 c. beer

1-2 large Vidalia Onions

Salt to taste

Vegetable Oil for frying

Slice onions into 1/4- 1/2" rings. Whisk flour, salt, pepper and beer together until well combined. Dip rings into batter and let excess drip off. Heat 1" of oil in electric skillet set on 375. Fry rings in batches not allowing them to touch. Cook until lightly golden brown. Drain on paper towels and season w/ salt.

HAM AND EGG CUPS

2011-08-28T23:50:00.000-07:00

Serves 4

1 teaspoon unsalted butter, for the tins
4 (1/16-inch thick) round ham slices (the largest you can find at the deli)
1/4 cup of basil
2 tablespoons olive oil
4 large eggs
1/4 cup shredded mozzarella cheese (or cheese of your choice, havarti, fresh mozzarella, cheddar, ricotta all would be nice)
4 cherry or grape tomatoes, halved
freshly ground black pepper

Heat the oven to 375 degrees.

In a mini food processor, blend together basil and olive oil.

Butter 4 compartments of a metal muffin tin. Fold each ham slice into quarters; insert the point end in a buttered muffin cup, and let it open, it will have a ruffled look.

Place 1 teaspoon basil olive oil mixture in the bottom of each ham cup. Place 1 tablespoon mozzarella cheese on top of basil oil. Add one half of cherry tomato to the bottom.

Carefully crack a single egg into each cup. Top with the other half of the cherry tomato and a small dab of basil olive oil mixture. Sprinkle with freshly ground black pepper.

Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.

RASPBERRY BUNDT CAKE

2011-08-28T23:40:00.000-07:00

Ingredients
Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 teaspoon vanilla extract
1 cup sour cream
6 oz fresh raspberries, picked over
½ cup dark chocolate pieces Ghiradelli’s makes a chip that is 60% cacao) A bar of dark chocolate can also be cut into small pieces and used.

Raspberry Syrup
⅔ cup of sugar
6 oz of raspberries, washed and picked over, pureed and strained (makes about ½ cup)
2 tablespoons orange juice

Method
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.

Beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla extract. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.) Remove bowl from mixer. Using a spatula, carefully fold in both raspberries and chocolate pieces. It is okay if the raspberries get a bit crushed and crumbled.

PEACH BUNDT CAKE

2011-08-28T23:32:00.000-07:00

Cake
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla
1 cup sour cream
1 ½ cups diced fresh peaches

Syrup
Ingredients
⅓ cup fresh peach puree, strained
⅔ cup granulated sugar
1 tablespoon orange juice

Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.

Beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla . At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)

Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.

Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.

Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.

CHOCOLATE DIPPED ICE CREAM SANDWICH

2011-08-27T00:34:00.000-07:00

From Martha Stewarts Magazine May 1999
These were made with top and bottom brownie, where her's were just one layer.

For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil

Directions:

Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla and chocolate chips.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Freeze.

BERRY MUFFINS

2011-08-27T00:17:00.000-07:00

2/3 cup sugar

2 cups flour (can use half whole wheat)

2 tsp baking powder

1/4 tsp soda

1/4 tsp salt

3/4 cup sour cream

2 eggs

1 tsp vanilla

1/2 cup butter, melted and cooled

Zest and juice of 1 lemon

1 cup blueberries

1/2 cup chopped maraschino cherries

Sugar for muffin tops

Whisk together dry ingredients. In separate bowl, whisk sour cream, eggs, vanilla, butter, and lemon zest & juice. Stir gently into dry ingredients till barely combined. Fold in berries and cherries. Spoon into greased or paper lined muffin tins. Sprinkle sugar on the tops of muffins. Bake at 350° for about 15-18 minutes.

TEDDY BEAR CUPCAKES

2011-08-26T18:17:00.000-07:00

I thought these were so cute I wanted to share before Summer is over

I'm not near the beach, so this will have to do.) Aren't these little bears just too cute. And they're pretty tasty, too. Here's what we used:
Cupcakes and frosting (tinted blue)
Blue baking cups
Cocktail umbrellas
Bears - Honey Teddy Grahams and I just used a candy writer to draw their tiny little bathing suits on with a toothpick. For the faces, I used an edible ink pen. (I keep finding new uses for this thing. I love it.)
Inner tubes - Lifesavers Gummies
Towels and floats - Fruit Roll Ups
Beach Balls - small gumballs
Beach sand - Okay, this is difficult to look at. For the weak at heart, close your eyes. I'm sorry to say I had to sacrifice a few little teddy bears. They tried their best to escape…
"Please save us!" Crush some bears, dab the top of the frosted cupcake in crumbs to make the sandy beach.

RAINBOW JELLO

2011-08-26T12:45:00.000-07:00

I LOVE MAKING THIS JELLO- it is loaded with flavor and looks so SPECTACULOR.

It can be made with 3 or 6 flavors to fit a 9X13 glass dish
The Jello pictured was made with 3 flavors. ORANGE, LIME, LEMMON
The original recipe calls for 6 flavors starting with BLACK CHERRY, RASPBERRY, STRAWBERRY, ORANGE, LIME, LEMON

3 LARGE pkg of jello for 3 layers ( using 2 cups boiling water, divide and use 1 cup yogurt in half and 1 cup cold water to other half.)
6 SMALL pkg of jello for the 12 layers- 12 layers are much thinner layers.

12 LAYER
You will need 1 (3 oz) box of jello for each flavor (6)
Staring with the Black Cherry add 1 cup boiling water. Stir til dissolved. Divide in half.
To one half add 1/2 cup cold water. Pour into a 9X13 glass dish. Place in fridge for 15-20 min.
**Make sure your fridge is level or you'll have uneven layers.
To the other half add 1/2 cup vanilla yogurt and pour carefully over clear layer.
Continue repeating with each flavor ending with the lemon.

MEAT LOAF

2011-08-26T12:12:00.000-07:00

INGREDIENTS

1 1/2 -2 lbs lean ground beef
1 large carrott, shredded
1 small onion copped
1 green pepper, seeded and chopped
1/2 cup quick oatmeal
1/2 cup catsup
2 Tlb prepared mustard
salt and pepper
1 Tlb rubbed sage, less if it is ground sage
1 egg

Mix all together til well blended
Press into a 9X9 baking dish
Take 1/2 cup catsup and 1/4 cup brown sugar and mix together. Spread over meat loaf.
Bake 45 minutes to 1 hour at 350.

COOKIES n' CREAM BROWNIES

2011-08-22T23:26:00.000-07:00

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

CHICKEN SALAD

2011-08-21T23:52:00.000-07:00

From www.sisterscafe.blogspot.com

3 c. diced chicken, cooked
1 8oz can pineapple tidbits
1 c. celery, diced small
½ c. chopped almonds
1 c. seedless grapes cut in half

Dressing ingredients:
1 T. olive oil
1 T. vinegar
½ c. mayo
1 tsp salt

Mix dressing ingredients and pour over salad ingredients. Toss to coat. Refrigerate until serving.

BLUEBERRY LEMON BUNDT CAKE

2011-08-21T23:42:00.000-07:00

Batter:

3 c. flour

1/2 tsp. baking soda

1 tsp salt

1 3/4 c. fresh blueberries, clean and de-stemmed

1 c. (2 sticks) unsalted butter, at room temp

2 c. sugar

6 eggs

1 1/2 tsp. lemon extract*

4 tsp. grated lemon rind

1 tbsp. lemon juice

1 c. sour cream

Set oven at 325. Grease and flour a regular sized bundt pan. In a bowl, sift the flour, baking soda, and salt. Set aside. IN another bowl, toss the blueberries with 2 1/2 tsp. of the flour mixture (this help berries not to clump together and distribute better.) In a mixer or with an electric beater, cream the butter on medium speed for 3-4 minutes until very creamy. Add the sugar in 3 additions, beating for 1 minute on medium speed after each. Beat in the eggs, one at a time. Blend in the lemon extract, lemon rind, and lemon juice. On low speed, add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour. Scrape down bowl often with a spatula. Remove mixer and fold in blueberries. Spoon into bundt pan and smooth with spatula. Bake for 75-80 minutes or until toothpick comes up fairly clean. Set cake on rack to cool for 15 minutes and then invert onto cooling rack, remove pan and allow to cool further. Spread the glaze before completely cooled.

Glaze:

1/3 c. lemon juice

1/3 c. sugar

In small bowl, combine ingredients. Mix well - sugar will not dissolve. Brush over warm cake - tops and sides. Make sure to get sugar AND lemon juice over the cake and enjoy!!

CHICKEN POCKETS withCORN SALSA

2011-08-21T23:30:00.000-07:00

:
2 c. diced cooked chicken (you can even use a rotisserie chicken WITHOUT any skin)
6 oz. cream cheese, softened (if you like more, use a bit more)
1/4 c. butter softened
1 4 oz. can diced green chiles
1 Tbsp. chopped green onions
1/8 tsp. chili powder
1/8 tsp. cumin
2 8 oz. cans refrigerated crescent rolls
3 Tbsp. butter, melted
1 c. dry seasoned stuffing, coarsely crushed or bread crumbs
1/2 c. roasted sunflower seeds

In a large bowl cream together cream cheese, 1/4 c. softened butter, green chiles, green onions, chili powder and cumin. Add chicken and combine; set aside. Separate crescent rolls to form 8 rectangles, pressing seams together. (Note: the rolls are cut into triangles. Press 2 triangles together to make a rectangle. Place 1/2 cup (or whatever fits) of chicken mixture in the middle of each roll and fold over to cover filling. Press edges securely with a fork. Dip each folded roll into melted butter and then carefully roll in stuffing mixed with sunflower seeds. Place on baking sheet and bake for 20 min. at 400 degrees. Top with Blackbean salsa....

1 15 oz. can black beans, drained & rinsed
8 oz. frozen corn
1/4 chopped fresh cilantro
2 T chopped green onions
2 T chopped red onions
1/4 c. fresh lime juice
2 T vegetable oil
1 1/2 tsp. ground cumin
salt and freshly ground pepper
1/4 c. chopped ripe tomatoes, drained

In large bowl, combine beans, corn, cilantro, green onions, red onions, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving stir in tomatoes.

CROCK POT FAJITA'S

2011-08-21T23:17:00.000-07:00

My friend made these and they were so delish. Loved them

1 1/2 lbs. chicken (about 5 chicken breasts)
1 c. chopped onion (2-3 medium onions)
1 green pepper
1 jalapeno pepper (optional)
1/2 c. fresh cilantro
2 cloves garlic
1 tsp. chili powder
1 tsp. cumin
1 tsp. coriander
1/2 tsp. salt
1 can chopped/diced tomatoes

Put all of the above in a slow cooker and allow to cook until the chicken is tender, then shred the chicken. Serve on corn or flour tortillas and add anything you want - salsa, rice, sour cream, guacamole, lettuce, cheese, etc. Good stuff.