"What Are You Up To Now?"

Mini Meat Balls

2012-02-08T17:09:00.001-08:00

2 lbs hamburger
1 box stuffing mix
1 1/2 cups old fashioned oats
1 small can tomato sauce
1/4 c Worcestershire sauce
2 eggs
2 T minced onions
1 T onion powder, paprika, and garlic
Salt
Pepper

*Add cheese of your choice (mozzarella, gets, cheddar...) in meatball before cooking or on top of meatballs after cooking

Mix all with hands, form into 24 meatballs (optional--indent top with spoon or thumb-- fill indention with ketchup, BBQ, pizza sauce, or taco sauce if desired, place 24 meatballs in two foil lined pans, 375* 30 minutes, top with cheese return to oven for 5 minutes.

*To freeze, prep to baking point, place in ziplock bags, freeze. Thaw in refrigerator when ready to use.

*Cooked meatballs can be frozen after baking, too.

*Note: Do not *refreeze thawed meat originally frozen in the freezer. Only *raw* meats can be frozen, thawed, then baked.

Mini Cherry Cheesecakes

2012-01-31T08:09:00.000-08:00

Sabrina loves these cheesecakes.

Her Aunt Jacque makes them for her often...

Sabrina is very thankful for that;)

2012-01-27T09:26:00.001-08:00

Uncle Jerry's to Die For Quiche

My Uncle Jerry, who is quite the foodie, made breakfast for my mom and dad. It has since been crowned, *Uncle Jerry's to Die for Quiche.*

6 lg eggs
1 1/2 c heavy cream
Salt pepper
Whisk together

Ham diced 2 cups
1 1/2 med onion finely chopped
2 lg portobello mushrooms
Sauté above in but of olive oil until cooked

1 deep dish pie crust
Cook in oven for 5 min

Defrost 10 oz pack spinach, squeezed dry

Layer cooked veggies, then spinach, Swiss and sharp cheddar shredded cheese in layers--alternating cheeses each layer.

Whisk and pour egg mixture, lifting ingredients to endure corporation.

*375/30-35 min

2011-12-31T10:07:00.000-08:00

I thought this was really neat in my bhg magazine. Yes, I spend a lot of time in it=)
Saving for later=)

Pomegranate Body Scrub
1/2 c. pomegranate seeds
1/2 white sugar
2 tsp veg. avocado or sunflower oil
1-2 drops of your favorite essential oils

In a small bowl, combine sugar and seeds, crush both with a spoon, add oils and mix. Massage gently onto damp skin. Rinse. Should be ample supply for a full body scrub

*Pomegranates are full of skin preserving antioxidants, sugar is a great exfoliater.
BHG magazine--
Archipelago Botanicals Body Scrub--$35

Avocado Hair Mask
1/2 avocado
1/4 c. olive oil
1/4 c. sweet almond oil
Combine and mix into a paste. Brush on hair, esp. ends. Leave in hair up to 30 minutes, shampoo as usual.

Burt's Bees Avocado Butter Pre-Shampoo Hair Treatment--$9

Foaming Vanilla Honey Bath
1 c. Sweet almond, olive or sesame oil
1/2 c. honey
1.2 liquid sop
1 tablespoon vanilla extract
Place oil into a bowl, stir in remaining ingredients until fully blended. Store in a clean plastic bottle, shake before using. Add to running bathwater.
Perlier Honey Cream Bath, --$19

Citrus Hand Scrub
Lemons dissolve dry skin, sugar is an excellent exfoliator.
1/2 sugar
1/2 sunnflower oil
A few drops of your fav. perfume or essential oil for scent
1/2 lemon or lime
In a small bow, mix the sugar and oils. Squeeze lemon or lime juice right before you are ready to use. The citrus will melt the sugar if you leave it in too long. Stir, then rub mixture onto hands and feet. Pay close attention to dry spots. Rinse , follow with a moisturizer.
OPI Tropical Citrus Scrub, --$13

Brightening Yogurt Mask
Yogurt is a natural source of lactic acid, dissolves dead skin, leaves face feeling smoother. Turmeric is suggested by Ben Kaminksy, to brighten skin.

1 c. yogurt
1 tbl sp. turmeric powder.
Cleanse face, remove all makeup. Combine yogurt and turmeric. Brush an even coat on face using a clean make up brush or paint brush. Leave on for 5-10 minutes. Follow with a moisturizer.
B. Kamin's Bio Maple Lactic--8 daily peel --$38

Other Info--
Test on forearm for allergic reactions before use.
Store recipes made with perishable ingredients in airtight containers. Keep in refrigerator for up to a week. Scrubs that are sugar or salt based will store up to a month in air tight containers.

Extend freshness with ingredients such as witch hazel, vinegar and lemon juice which are natural preservatives.

Aromatherapy oils are sensitive to light and temperature. Store in dark, sealed bottles.

White Chocolate Macadamia Nut Bark

2011-12-31T10:06:00.000-08:00

White Chocolate

Macadamia Nut Bark

2 cups semisweet chocolate morsels
2 cups white morsels (recommended: Guittard Choc-Au-Lait)
2/3 cup toasted macadamia nuts or toasted almonds, coarsely choppedLine a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.

Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

(and using extracts could truly customize this into a specialty gift... like peppermint in the white chocolate - YUM - or a fruit extract or almond... whatever you like)

From Tascha Piatt

St. Louis Style Pizza

2011-12-15T10:25:00.000-08:00

St. Louis-Style Pizza
February/March 2010
Cook's Country Tv.com
http://www.cookscountry.com/recipes/St-Louis-Style-Pizza/23080/

Makes two 12-inch cracker crust pizzas

We like to use a baking stone (also called a pizza stone), which heats evenly and helps crisp crusts, but if you don't have one, bake the pizzas on an inverted, preheated rimmed baking sheet.

INGREDIENTS
SAUCE
1(8-ounce) can tomato sauce
3tablespoons tomato paste
2tablespoons chopped fresh basil
1tablespoon sugar
2teaspoons dried oregano

CHEESE
2cups shredded white American cheese
1/2cup shredded Monterey Jack cheese
3drops liquid smoke

DOUGH
2cups all-purpose flour
2tablespoons cornstarch
2teaspoons sugar
1teaspoon baking powder
1teaspoon salt
1/2cup plus 2 tablespoons water
2tablespoons olive oil

INSTRUCTIONS
1. MAKE SAUCE
Whisk together tomato sauce, tomato paste, basil, sugar, and oregano in small bowl; set aside. Toss cheeses with liquid smoke in medium bowl; set aside.

2. MIX DOUGH
Combine flour, cornstarch, sugar, baking powder, and salt in large bowl. Combine water and olive oil in liquid measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive.

3. ROLL DOUGH
Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack, and heat oven to 475 degrees. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12-inch circle, rotating parchment as needed. Lift parchment and pizza off work surface onto inverted baking sheet.

4. ASSEMBLE PIZZA
Top each piece of dough with half of sauce and half of cheese. Carefully pull parchment paper and pizza off baking sheet onto hot baking stone. Bake until underside is golden brown and cheese is completely melted, 9 to 12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool few minutes. Assemble and bake second pizza. Cut into 2-inch squares. Serve.

MAKE AHEAD: The dough can be made in advance. At the end of step 2, tightly wrap the ball of dough in plastic and refrigerate for up to 2 days.

EASY AS (PIZZA) PIE
St. Louis-Style Pizza has a paper-thin crust. Here's how we transfer the dough from countertop to oven without tearing.

1. Roll out the dough on parchment paper, so it doesn't stick and you can move it easily.

2. Place the parchment and dough on an inverted baking sheet, then top it with sauce and cheese.

3. To get the pizza into the oven, slide both parchment and pizza onto the hot baking stone.

PIZZA TOPPINGS
Jazz up your pizza with these toppings. Each recipe tops 1 pizza (and can be doubled to top a full recipe of 2 pizzas).

PEPPERONI

Prepare St. Louis-Style Pizza sauce and dough. Arrange 3 1/2 ounces thinly sliced pepperoni on paper towel-lined plate. Cover with 2 more paper towels and microwave for 2 minutes. Let cool. Proceed with recipe from step 4 arranging pepperoni on pizza before sprinkling with cheese.

PEPPERS, MUSHROOMS, AND ONIONS

Prepare St. Louis-Style Pizza sauce and dough. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat until shimmering. Cook 1 medium onion, sliced thin; 1 red pepper, sliced thin; and 8 ounces thinly sliced white button mushrooms until browned, about 10 minutes. Proceed with recipe from step 4, distributing vegetables over pizza before sprinkling with cheese.

Meatballs

2011-11-01T09:25:00.000-07:00

http://www.kraftrecipes.com/recipes/marvelous-mini-meatloaves-75574.aspx
Found at my friend Julie's, http://lessthanperfectlifeofbliss.blogspot.com/

Trying a batch to cook, freezing a set raw...one for now, one for laters=)

Tortilla Soup

2011-10-14T07:09:00.000-07:00

adapted from: http://www.food.com/recipe/max-ermas-chicken-tortilla-soup-148807
I think=) this is what I did!!!

3 (10 1/2 ounce) cans cream of chicken soup
3 (10 1/2 ounce) cans cream of celery soup 3 (10 1/2 ounce) cans cheddar cheese soup
3 cans water from a 10 1/2 ounce can
2 cartons chicken broth
2 (15 ounce) can diced tomatoes, drained
1 (15 ounce) can Rotel, 2 cans black beans, rinsed well/drained, and 2 cans of corn
4 chicken breasts, cooked and chopped, or rotisserie meat
1 large onion, chopped
4 T jarred, minced garlic
4 T red chili powder
4 T taco seasoning
4 T cumin
5 T Worchestershire sauce
2 T Onion powder
salt, to taste
pepper, to taste

Combine all, add:

1/4 cup fresh cilantro, add at the end, 2T lime juice

Tomato Basil Soup

2011-10-13T06:44:00.000-07:00

Fiddling around in the kitchen today and came up with a keeper...
--J.B.

Tomato Basil Soup

1 large diced onion
1/4 c butter
Sauté above
Pour into blender

Add to blender:
4 14 oz cans diced tomatoes,
3/4-1 cup fresh basil
Purée above until smooth

Add above and below to a large pot(or pots) or *2 crockpots:
32 oz chicken broth
2 46 oz tomato juice
4 8 oz cans tomato sauce

3 1/2c half and half, 4 if you like it richer
Salt/pepper to taste
1/3 c balsamic vinegar
4-5T sugar or to taste

Bring to low boil, then set to low. Simmer and serve.
Cool leftovers. Pour into ziploc bags, press flat releasing air, label, date. Freeze.

*You'll have to split all the ingredients logically between the two pots or two crockpots, or you can 1/2 the recipe for a smaller batch. This is recipe set up for freezer cooking. I am addicted:)!!! I made 5 batches for the freezer using gallon bags.

2011-10-07T05:58:00.000-07:00

http://www.myrecipes.com/recipe/tuscan-pasta-with-tomato-basil-cream-10000001646355/
Located this one on Pinterest, have to try=)

1 (20-oz.) package refrigerated four-cheese ravioli*
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium-size fresh tomatoes, chopped**
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips

Preparation

1. Prepare pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
*1 (13-oz.) package three-cheese tortellini may be substituted.
**1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.
Note: For testing purposes only, we used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce.

Marguerite Cleveland, Fort Leavenworth, Kansas, Southern Living
JULY 2007

Blue Berry Muffins

2011-10-06T08:03:00.000-07:00

Adapted from Cook's Country show...
Sabrina loves these=)

2 1/2 c all purpose flour
2 1/2 tsp baking soda
1 tsp salt
Mix dry ingredients together

Mix together:
2 eggs
1 1/8 cup sugar
4 Tbl sp melted butter
Mix lightly the three above ingredients, then add:

4 tsp veg oil
1 c buttermilk
1 tsp vanilla
Now mix dry and wet ingredients alternating until incorporate. Do not over mix.

Add 1 cup frozen or fresh blueberries to batter.
Prepare 1/4 c blueberry jam in a small cup

Spoon batter into muffin pans. Drop jam by the tsp into filled muffin cups. Use the end of wooden spoon/spatula to swirl the jam.

Mix 1/3 c sugar and 1 1/2 tsp lemon zest, sprinkle over muffins. Bake 18 min *375.

Cinnamon Rolls

2011-10-05T05:22:00.000-07:00

Adapted from Better Homes and Gardens
The New Cook Book

Oven *375

Dough:
4-4 1/3 cups all purpose flour
1 cup milk (can mix powdered milk/water)
1/3 cup sugar
1/2 cup butter
1/2 tsp salt
2 eggs
1 package dry yeast

Place above in bread maker according to your bread maker's instructions. Make a dry well/dry area for the yeast, then add accordingly. Set to dough cycle. Remove immediately (this is a large batch), otherwise, it will attack your family=) Sabrina has rescued her cinnamon rolls a few times--"MOM, it's growing out of the bread maker!!!"

Cut dough in half, shape into a ball, allow to rest in a warm place, covered, and in a buttered bowl for ten minutes then add filling (below).

This recipe will make two batches of rolls or *freeze one batch raw in a buttered ziploc bag.

Filling for Half Batch:
3 T melted butter/pastry brush
1/3 c sugar or *brown sugar--jb (I use *brown sugar, and add 1/4 tsp pumpkin spice)
1 tsp cinnamon

Roll 1/2 batch into a 12x8 rectangle. Brush with melted butter.
Roll up jelly roll style, starting on the long side. Seal seam by pinching. Slice into 12 pieces. Brush with melted butter, sprinkle with sugar mixture if any left over.

*375 for 20-25 minutes
24 rolls (complete batch)

Icing--my concoction/Shane loves
1 block or carton of cream cheese softened
1/4 can of sweetened condensed milk (to taste)
2 tsp vanilla
Mix all until smooth, spread on slightly warm rolls.

______________________

*For Frozen Batch:
Allow to thaw and prepare as listed above.
Or you can prepare rolls fully up until *baking.
Freeze prepped rolls raw.
Defrost, allow to rise, bake as listed.

For committed freezer cooking=) We have three bread makers that have been randomly picked up at Goodwill's or yardsales. We plug them all in, load them up at once, make one batch for now and freeze the excess accordingly. It is nice for a rainy day when you don't want to cook all day for a treat!

Biscuits

2011-09-21T06:50:00.003-07:00

http://letsdishrecipes.blogspot.com/2009/10/baking-powder-biscuits.html
We made these last night and My Shane enjoyed them. Still need some tweaking on my biscuit skills, but these are a keeper!

2 1/2 c flour
5 tsp baking powder
1 tsp salt
1 egg
1/2 c margarine/butter
3/4 c milk

Mix dry ingredients, cut in butter, add egg, mix slowly and lightly until barely incorporated. Add milk slowly until dough forms a ball, turn out, pat lightly until reaches desired thickness, cut.

*350 for 15-20 min

Thin Crust

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

Adapted from kohlercreated.com

In our humble Bender Opinion: Our crust of choice=)

This recipe incorporates the use of a bread machine/dough cyle

Ingredients:

(makes crust for 2, possibly 3 thin crust pizzas):

2 tsp active dry yeast
2 1/2 teaspoons sugar
1 1/4 cup warm water (110 degrees F)
2 tablespoons vegetable shortening
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
4 tablespoons olive oil
1 1/2 tsp minced, jarred garlic

Directions:

1. In a small bowl, combine the yeast, sugar, water and shortening. Mix and allow to rest at room temp. for about 15 minutes covered with saran wrap.
2. Add the flour and salt to bread maker, pour yeast paste/mix over flour and salt. Set machine to dough. Walk away. Remove promptly or it will grow out of the bread machine=)
3.Cut into half or into thirds. Place dough in a lightly oiled freezer safe bags or container and refrigerate for 2-3 days or freeze for future use.

Then:
1.Remove dough from freezer 45 minutes-1 hour before using and thaw in a warm, dry place.
2. Preheat the oven to 450-475 degrees F. Place your pizza pan in the cold oven until the oven is preheated. Meanwhile, with rolling pin, roll dough thinly to match the size of your pan. Remove pan.
3. Sprinkle hot pizza stone with cornmeal. *Mix 1-2 tablespoons of olive oil with minced garlic and brush garlic oil over the dough (*optional). Prick crust randomly with a fork.
4. Pre-bake 6 minutes. Prick bubbles with fork, if they rise.
5. Remove, layer with toppings, return to oven/10-12 minutes.

*We prep dough in bulk. I have three bread machines that have been gathered inexpensively from Goodwill and yard sales. When pizza night is on the agenda, we break out all three machines, tripling the recipe, obviously. I make one or two pizzas for dinner, bag and label the rest of the dough (4-7 dough balls) for another day. It works out well for us.

Veggie Lover's Dream!

2011-08-06T16:14:00.001-07:00

So I've seen it done so many times-- and after a success story from my mother, I finally decided to try it! I can say, we love broiled veggies, they are fast, east, and so good.

Set broiler to high. Line a cookie sheet with foil, coat lightly with olive oil. Pick your favorite veggies, cut into thin strips. Pictured above are grape tomatoes, summer squash, onions, and mushrooms.

Don't overfill the sheet. Douse with olive oil, sprinkle salt crushed pepper, Italian seasonings, 2 tsp or so jarred garlic, onion powder. Toss with hands. Place on sheet, broil for 15-20 minutes depending on your oven. Serve on top pasta with Alfredo, pasta with marinara, or just as a side. So yummy!

Pizza Crusts

2011-08-05T06:13:00.000-07:00

http://allrecipes.com/recipe/jays-signature-pizza-crust/detail.aspx
From: Hannah Townsley

White House Granola Bars

2011-08-05T06:11:00.000-07:00

Showing a compromising, bipartisan streak today;D
My Mom sent me this recipe when she saw it on the news...
*still making changes to this recipe, cut down the heat to 325, and the time to 7-8, just so they are not SO crunchy=)

White House Fruit and Oat Bars

Adapted from Bill Yosses, White House pastry chef, via the New York Times, May 11, 2010
This is a combined recipe, Sabrina likes the addition of marshmallows to make them chewier. So we go with chewy=D

5-6 cups rolled oats

1/2 cup brown sugar
2/3 cup canola oil
2/3 cup honey
1/4 tsp salt

6 oz almonds
6 oz craisins
*6 oz semi sweet chocolate chips ....or to your liking
*1 cup marshmallows --optional. We are experimenting with this addition=).

2 generous shakes of cinnamon--about 1-1 1/2 teaspoons

Preheat the oven to 325F and line a 11x15 baking pan with parchment paper or foil, letting a few inches hang over side of pan. Spray foil generously with nonstick spray.

Spray oats and seeds lightly with Pam. Spread oats and seeds on the rimmed baking sheet and toast in the oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.

In a *LARGE saucepan, combine brown sugar, oil, honey, cinnamon, and salt over medium heat. Cook, stirring often, until smooth and starting to bubble, add marshmallows--*if your toasted oats/nuts are almost finished--perhaps 1 minute or so remaining. Whisk marshmallows into hot sugar mixture until melted. Remove from heat.

Pour toasted oats and seeds to on top of sugar mixture in the sauce pan. Add the dried fruit and stir together in the sauce pan until smooth and sticky. Stir well with a heat-proof spatula, then spread into the same cookie sheet used for toasting, *reusing your parchment paper from toasting oats and nuts. Be sure to spray with the parchment paper with Pam before adding sticky, sticky granola. **Add chocolate chips to the top of granola before baking, otherwise they will melt if you stir them into the mix.
Bake for 7-8 minutes, until golden.
Cut when partially cool, otherwise be ready for a workout=)
Cut in 2-3" squares, 5 rows of 5 on a long jelly roll pan.

You can use any combo you like. We have tried mangoes, craisins, pecans...whatever strikes your fancy=)

Bisquick Clone

2011-08-03T12:45:00.000-07:00

http://www.food.com/recipe/bisquick-clone-170074?scaleto=6&mode=null&st=true
Select 3 cup measurements for Food Processor
Make 2 batches, freeze
2 2/3 cups flour
2 1/2 tablespoons baking powder
3 5/8 teaspoons sugar
5/8 teaspoon salt
6 tablespoons vegetable oil/*I used canola oil/can try smart balance oil or their refrigerated butter

Directions:

Mix together dry ingredients.
Add oil and combine using pastry cutter or 2 knives.
Use in place of bisquick in any recipe.

Quick Chocolate Chip Cookies
A GREAT COOKIE in MINUTES!--JB
Betty Crocker Retro 1960s/found in comments
http://www.bettycrocker.com/recipes/quick-chocolate-chip-cookies/7c0be719-6eb0-4dc3-9d80-15c4730c97db

*1/3 c butter, I changed to 1/3, from 1/4 (Smart Balance)
3/4 c brown sugar
1 egg
1 1/3 c Bisquick
1/2 c chopped nuts
1 c (6 oz) Choc chips
1 1/2 t vanilla
Mix Wet ingredients with sugar/add dry
375*/10 min.

Healthy Recipe Link

2011-03-24T15:24:00.000-07:00

http://allrecipes.com/Recipes/Healthy-Cooking/Main-Dishes/Main.aspx

http://allrecipes.com/Recipes/Healthy-Cooking/Main-Dishes/Chicken/Top.aspx

McClellan House Wassail Tea

2011-02-01T15:11:00.000-08:00

Nothing says Fall, Christmas or just plain"Welcome" like the smell of cinnamon and a touch of cloves wafting their fragrance through your home. When warm weather flees away against the icy blasts of winter, this is a homey warm tea that says,"It's cold outside, but go ahead, enjoy your day."

Most wassails are made solely from juice. Years ago, when finances were scant, I made up this recipe which has a base of regular tea allowing for two batches of tea for the cost of one.

Brew:
6 - 8 tea bags or 2 family-size bags
8 cups of water

Then add:
1 qt. pineapple orange juice or (plain pineapple juice)
1 qt. apple juice
1/4 c lemon juice (less if you like, but we like the tartness)
3 cups orange juice (Not from concentrate--if you use reconstituted juice, use a little less because
it has a stronger flavor.)
1 teaspoon of ground cinnamon
1/8 teaspoon ground cloves

Stir and sweeten to taste: I usually mix it up with Splenda and about 1/2 cup sugar. Because of the tart citrus juices, artificial sweeteners lend themselves well to this beverage.

Enjoy..............Glenda McClellan, or known to most of you as Jennie's Mom.

Chicken and Wild Rice Soup/Freezer Meal

2011-01-31T07:51:00.001-08:00

1/2 Rotisserie Chicken (traditional)
6 cups Water
2 cups white or brown rice
3 32 oz containers Chicken Broth
2 Carrots, shredded
3 celery ribs
1 Tbl sp butter
1 large onion, diced
1 container Zattarain's Wild Rice
1/2 bag of spinach (salad bag)
Small carton of mushrooms, chopped
1/2 tsp of thyme, parsley, oregano
2 sp onion powder and minced onion
2 tbl sp garlic--jar
1/4 c sour cream

Saute onions in butter
Add all ingredients, except sour cream
Medium heat until veggies cooked through, rice will continue to cook after vegetables.
Reduce heat, cover simmer, add sour cream

Cool. Place two-three cup portions in gallon ziploc bags, flatten, releasing air, label and date. Freeze.

Wendy's Chili

2011-01-16T08:45:00.000-08:00

http://www.topsecretrecipes.com/Wendys-Chili-Recipe.html

This is the only chili I have ever loved, so I made it=)
These are my notes..

I made a larger version with what I had on hand
29 oz can tomato sauce, kidney beans, pinto beans (or 2 smaller cans--each/equals 28 oz)
1 large diced onion
1 14 oz can Rotel
1-2 stalks celery, finely diced
3 14 oz cans petite diced tomatoes
3 cups of water
4 tsp cumin
2 tsp onion powder
4 tsp chili powder
2-3 tsp black pepper
2 tsp salt
2 lbs cooked hamburger, rinsed and drained
*have used 1 lb hamburger on a "no extra meat in the freezer" day=)

Crock pot on low for 3-4 hours.
For freezer cooking--Use two crock pots or simmer a second batch on stove, place in gallon bags, press flat, releasing air, label and date. Enjoy another day=)

Ham and Cheese Souffle Roll

2010-12-20T05:25:00.000-08:00

http://www.ourbestbites.com/2010/12/ham-and-cheese-souffle-roll.html
I am sure I will never make the wrap, but the sauce sounds delish=0)

Cider-Braised Pork Roast with Apples/Recipes

2010-12-13T17:05:00.000-08:00

Searching for a new recipe to try for Christmas dinner. These looked interesting...
Cider-Braised Pork Shoulder with Caramelized Onions Recipe Reviews by Epicurious.com Members, Page 1
Cider-Braised Pork Roast - The Secret Recipe Forum
Cider-Braised Pork Shoulder Recipe - Every Day with Rachael Ray
Cider-Braised Pork Roast and Apples Recipe

Chocolate Gooey Butter Cookies by Paula Deen

2010-12-11T15:39:00.000-08:00

from Kellie Carter, Christmas, 2010=)
1 stick of butter, softened
1 pkg. cream cheese, softened
1 egg
1 tsp salt
1 chocolate cake mix
powdered sugar

Beat butter and cream cheese till smooth, add egg then vanilla. Mix cake mix in and chill for 2 hours. roll into balls and then roll in powdred sugar. Bake at 350 for 12 minutes. They will be soft and gooey - cool and dust with more powdered sugar

French Toast Sticks

2010-12-10T09:40:00.000-08:00

--JB

Split ingredients between two large, foil lined cookie sheets:
2/3 c brown sugar
1/2 cup (1 stick) margarine melted
1 1/2-2 tsp cinnamon

For Toast:
1 loaf French bread or reg sliced bread
6 eggs or egg beaters
1/4 c pancake syrup
1 tsp vanilla
1 1/2 tsp cinnamon
1 3/4 c milk

Combine brown sugar, butter, cinnamon. Spread "sugar syrup" onto two large cookie sheets fully covered with foil. Set aside.
Whisk eggs, milk, syrup, vanilla, cinnamon in a pan wide enough to dip toast. Dip toast on both sides in egg mixture occasionally re-whisking egg mixture. Lay bread on "sugar syrup," bake 25-30min/350*.
Remove toast with spatula, cut in thirds, fourths--can go to sixths or eighths, too for little hands. Serve sticky side up=)

Freeze leftover *whole slices* in a single layer on a cookie sheet for one hour. Remove from freezer, then CUT into "sticks" and place in zip bags, return individual sticks of frozen toast to freezer.

To Reheat Sticks:
Microwave--30 seconds or more.
Serve sticky side up=) with or without syrup.

Cut fat with 1% milk, less butter or use smart balance original, egg beaters, reduced sugar or sugar free syrup

*Possibly make like a strata, too. Line pan with foil and butter foil, cube bread, pour egg mixture, guessing...350* covered for 30 minutes, uncovered 25-30 minutes. At end add sugar syrup to top, broil for a sec???

Wedding Cakes

2010-12-09T13:11:00.000-08:00

Belle Folwell, 1985
1 c. margarine softened
1/2 c. powdered sugar
1/4 tsp salt
1 tsp vanilla
2 1/4 c. all purpose flour
3/4 c. chopped nuts, finely chopped

Heat oven to 350*. In large bowl combine margarine, powdered sugar, salt and vanilla. Blend on low speed about 1 minute. Lightly spoon flour into measuring cup. Level off. Gradually add all flour at low speed just until combined. Stir in nuts. Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at *350 for 8-10 minutes--firm to touch, but not brown. Do not over bake. While warm roll in powdered sugar. Cool. Roll again in powdered sugar before serving. Makes 3-4 dozen.

Easy Tortilla Soup

2010-12-03T08:01:00.001-08:00

Jennie Bender

1 family size Cream of Chicken
2 cans of water (from that can)
1/2 c. half and half (or milk)
1/2 the meat of a rotisserie chicken (traditional flavor)
Diced medium onion

All 14 oz cans:
Black beans--rinsed/drained
Rotel (Mexican roasted style)
Petite diced tomatoes (or medium sized can)--drained
(or you can skip Rotel/tomatoes--add large jar of fav. salsa)
Corn
Chicken Broth

Spices
2 Tbl sp. each of chili powder and cumin
1 Tbl sp. minced garlic (jar)
Sea salt--to taste

3 Tbl sp. Worcestershire sauce--this makes it.

All in a 2 gallon cooker, stove top medium heat, until onions are cooked through

Top with cilantro, squeeze of lime, tortilla strips, sour cream, lettuce/diced tomato, cheese...

Christmas Jar Mix Gift

2010-12-03T08:01:00.000-08:00

http://diaryofacraftaholic.blogspot.com/2010/12/hot-cinnamon-milk-mix-recipe.html
Jar Mix Gift
I haven't tried this yet, saving for later=)

Cheese Cake Cupcakes

2010-11-24T12:13:00.000-08:00

allrecipes.com

Simple Pulled Pork

2010-11-20T06:24:00.000-08:00

http://www.hillbillyhousewife.com/crockpot-sweet-pulled-pork-sandwiches.htm

Freezer Mashed Potatoes

2010-11-20T05:56:00.000-08:00

http://www.tasteofhome.com/Recipes/Freezer-Mashed-Potatoes

Pumpkin Crunch

2010-11-18T16:03:00.000-08:00

Misty Beutow, 2010

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Mac and Cheese

2010-11-16T12:49:00.000-08:00

Nikki Lott, 2010
6 c. cooked macaroni (1 lb. elbows) (Note: I have also used shells)
2 T. butter, melted
4 c. evaporated milk (1 can = 1 1/2 cups)
6 c. shredded cheddar cheese
2 tsp. salt
1/2 tsp. black pepper

Mix in large bowl; transfer to Crock Pot. Cover; cook on high 2-3 hours. (My crockpot gets really hot. I cook mine on low for the same amount of time, and it is fine.)

Chili's Enchilada Soup

2010-11-15T13:42:00.000-08:00

Debora Jones, 2010

1 tablespoon vegetable oil

1 lb chicken breast fillets (approx. 3 fillets)

1/2 cup diced onions

1 garlic cloves, pressed to taste

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 oz Velveeta cheese

1 teaspoon salt, to taste

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

Shredded cheddar cheese

crumbled corn tortilla chips

Pico de Gallo

2 medium tomatoes, diced

1/2 cup diced Spanish onions

2 teaspoon chopped fresh jalapeno peppers, seeded and de-ribbed

2 teaspoons finely minced fresh cilantro

1 pinch salt

Directions

1. Add 1 tablesppon of oil to a large pot over medium heat.

2. Add chicken breasts to pot and brown for 4-5 minutes per side.

3. Set chicken aside.

4. Add onions and garlic to pot and saute' over medium heat for about 2 minutes, or until onions begin to become translucent.

5. Add chicken broth.

6. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.

7. Add masa mixture to pot with onions, garlic and broth.

8. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

9. Shred the chicken into small, bite-size pieces and add it to the pot.

10. Reduce heat and simmer soup for 30-40 minutes or until thick.

11. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Poppy Seed Ham Rolls

2010-09-11T09:12:00.001-07:00

Suzie Patton
My husband and Sabrina love these=)
Great for get-togethers

24 rolls--we buy the ones at Ingles, finger rolls in a foil pan--2 pans
*use the pans for baking
1 lb. cooked ham
Swiss cheese--shredded (in bag)

Sauce:
1 c. butter
3-4 tsp each--dried mustard, onion flakes
2 tsp dijon mustard
1 1/2 tsp minced garlic--in a jar
2-3 tbl sp. worcestershire sauce

Slice rolls, place ham and cheese on one side of bread
Spoon sauce over cheese, cover rolls with the tops of the rolls
Cover the pan in foil, bake 15-18min. at 350*

Vertical Pear Salad

2010-06-24T16:16:00.000-07:00

This was so pretty, I looked for it on their site, no luck.
bhg, Oct. 2008 issue

Two cups watercress
2 tbl sp. toasted pecans
2 oz crumbled blue cheese
Favorite vinaigrette dressing

Four pears

Core four smooth skinned pears from bottom, keeping stem intact. Slice pears in four horizontal pieces; brush cut sides with lemon juice. Re assemble pears with salad mix in between. Drizzle with honey and serve.

Pumpkin Pie

2010-06-24T16:06:00.000-07:00

Grandma Bender, 2009

Pie Crust

1 c. Crisco
3 c. plain flour
1 t salt
Cut in shortening until very small like cornmeal
Add enough water to mix
Roll out and place in pan
450* til brown

Filling:
1 c. cooked pumpkin
1/2 c. white sugar
1/2 c. brown sugar
Cinnamon to taste
Stick of butter or margarine
Shake of black pepper
1 pkg vanilla instant pudding

In a separate bowl, mix tsp?? cornstarch with water, hold until mix is hot...

Cook above on stove (except cornstarch), when pumpkin mixture gets hot, mix in corn starch and milk, stirring to keep from sticking, until thick.

Beat eggs in a separate bowl, add a small amount of the hot, pumpkin mixture, then add the rest slowly.
Stir well, add tsp vanilla
Pour in a baked pie shell

*Didn't get the degrees/time=) family recipe...

Broiled Zucchini and Potatoes with Parmesan Crust

2010-06-19T09:11:00.000-07:00

Foodnetwork.com Giada-de-Laurentiis
4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Directions

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

Healthy Recipes from Food Network

2010-06-19T08:20:00.000-07:00

http://www.foodnetwork.com/healthy-eating/index.html
I just added this link on the sidebar, too, for future reference. It was the springboard to these links below:

Interesting Combo...

2010-06-15T05:26:00.000-07:00

Serves 12

Ingredients

1 (12- to 14-pound) seedless watermelon
2 tablespoon(s) champagne vinegar
2 tablespoon(s) extra-virgin olive oil
Salt and pepper
4 ounce(s) blue cheese, crumbled (1 cup)

Cut watermelon in half crosswise. Place each piece, cut side down, on cutting board and cut in half from top to bottom. Cut each piece lengthwise into 3 wedges. Cut off peel from each piece and cut each piece into 1/2-inch-thick triangles.
Place watermelon triangles in large bowl. In small bowl, whisk vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; drizzle over watermelon salad. Add blue cheese and toss very gently to coat. To serve, divide among 12 large paper cups or small bowls, or decoratively arrange on large serving platter.

Such a Fun Idea!

2010-06-11T03:45:00.000-07:00

bake in the jar
from bedifferentactnormal.blogspot.com

Fourth of July Kabobs

2010-06-07T09:57:00.000-07:00

I found this on bedifferentactnormal.blogspot.com
It think it is adorable and simple--two of my favorite words=)
from Randy Son of Robert via the kitchn:

Creamy Potato Salad

2010-06-06T14:56:00.000-07:00

From Taste of Home

Ingredients

7-1/2 cups cubed red potatoes (about 2-1/2 pounds)
1 hard-cooked egg, chopped
3 celery ribs, chopped
3/4 cup chopped onion
2 tablespoons finely chopped green pepper
3/4 cup mayonnaise
1/4 cup sour cream
1 to 1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dill weed
Sliced hard-cooked egg, paprika and fresh dill sprigs, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired. Yield: 12 servings.

Summer Treats

2010-05-12T08:03:00.000-07:00

via bedifferentactnormal.blogspot.com

Raspberry ripple cake from Bakers Royale:

Yes please!!

And a scoop of Lemon Sorbet on the side:

Lasagna/Spinach Lasagna

2010-04-19T18:14:00.000-07:00

Lasagna/Spinach Lasagna

I line my pan with foil for quick cleanup
1 1/2 jars *Classico Spaghetti Sauce, Italian Sausage
1 Box of uncooked lasagna noodles
1 lb of Jennie O Breakfast Blend Turkey Sausage, cooked, rinsed, drained
1 package of mozzarella cheese (2 cups)

Filling:
1 large carton lowfat cottage cheese
1/4 c. parmesan cheese
1 1/2 tsp onion powder
3 Table spoons (generous spoons=) of minced garlic (not fresh, but in a jar)
2 Tbl sp Italian seasonings
2 eggs
1/2 bag of frozen spinach (large bag) or one small bag, thawed, drained, *optional

Mix all filling together including spinach, prepare lasagna as usual beginning with 3/4 c sauce in the bottom of your pan (uncooked noodles, sauce, meat, filling, *cheese. There is enough filling for three layers, it is a scant layer without spinach) . Final layer: top with sauce-- covering edges well, cheese, Parmesan cheese.

Cover with foil, *400, 45 minutes

*I had the Classico with Italian Sausage, but it may be discontinued. If you get the one with sausage already in it, just use it as is and add no meat. It is great that way, and TOO easy=)

*I cut back on the fat, too with just adding mozarella cheese (1/2 c- 1c??) only to the TOP of my spinach lasagana. It was very light and still full of flavor.

Chocolate Pecan Gooey Bars

2010-04-16T09:03:00.000-07:00

Chocolate Pecan Gooey Bars
Darlene. 2010

Crust
1 1/2 cups all purpose flour
1/2 c butter, softened
1/4 c brown sugar

Topping
2 cups chopped pecans
2 cups semi-sweet real chocolate chips
3/4 c white sugar
3/4 c light corn syrup
3 eggs slightly beaten
3 tbl sp. melted butter
1 tsp vanilla

Heat oven to *350. Combine crust ingredients in small mixer bow. Beat a low speed until mixture resembles coarse crumbs. Press crust mixture onto bottom of ungreased 13x9 pan. bake 12-15 minutes (*our oven--12 minutes) or until lightly browned.

Stir together topping ingredients and mix well. Spread topping over the partially baked crust and continue baking for 28-33 minutes (*28--our oven) until topping is set. Cool completely before cutting into bars. Store in refrigerator.

Trout in a Pouch

2010-03-30T19:31:00.000-07:00

I want to make this for My Shane soon=)
emeril-lagasse/trout-in-a-pouch-with-fresh-herbs-and-garlic-recipe

Neat Site=)

2010-03-30T19:29:00.001-07:00

http://www.ourbestbites.com/

Plan B

2010-02-15T12:32:00.000-08:00

Table set by Sabrina Glynne, six years old.
By the way, these are my apple luncheon plates from Goodwill.
So much fun for only $3.00!

Well, we have been wishing, hoping, and praying for snow here in Tennessee! When you pray, you must pray expecting God to answer. We have and we did! It has snowed often here in The Valley this year...and we have so enjoyed it!

Today, Sabrina was on her way to Skate Town for a birthday party. Due to the inclement weather, plans sadly changed. I am sure we were not the only home with a few tears.

So, in light of this pressing situation, the "LIST" or rather, MY "LIST" went out the door today. We broke out the butterfly cookie cutters and gave them a whirl. Here is what we came up with=)

Butterfly Brunch

4 oz. Jennie O breakfast turkey sausage, cooked and drained (1/4 of tube)
4 eggs
1/2 c. shredded cheddar cheese
1/2 tsp onion powder
1 tsp dijon mustard
Splash of milk
Pepper to taste
8-10 slices honey wheat bread

Options: 1-2 tbl sp melted butter or just use Pam (shhh!)
Basting brush (for butter fans=)

1 butterfly cookie cutter

Mix eggs, onion powder, dijon mustard, milk, pepper well. Add cheese and cooked sausage. Butter one side of bread with a brush (optional)

Preheat iron skillet to low/medium heat
Using cookie cutter, cut centers out of bread.
Place bread (with crust/and the butterfly "cavern" cut out) on wrought iron skillet (I used the same skillet I fried the sausage in, I wiped out most of the grease and topped it off with Pam.)
If you are a butter fan, butter the top side of the bread with the basting brush.
Fill the butterfly caverns with egg mixture--to near full--leave about 1/16-1/4 inch rim of bread showing around the cavern. Do not over fill. Cook over low/medium heat,. When eggs begin to firm, flip. Cook for about 45 seconds on opposite side. Remove from heat. (Yummy, my girls (and even Shane;) ate these butterflies up!)

Butterfly Brunch!

The recipe for Orange Julius,
Sabrina's and Darcy's favorite breakfast drink,
is under cold beverages.
Breakfast isn't complete around here without it!

Reserve the cut outs to broil in the oven
for butterfly toast=)

I would show you more, but this is my second batch...the first batch would have passed for the near and dear kin of coal. This calamity due to a side tracked mom (me) trying to discuss the effervescent beauty of the Swan Princess' plot with a six year old while chasing a two year old out of my china cabinet!

and...just in case you are wondering,
we are always promoting...
good table manners around here!

Hey, there's always PLAN B!

I love my life; I hope you love yours, too.
God is good to me.

Simple Craft Supply Organizer

2010-02-09T13:14:00.000-08:00

Simple Craft Supply Organizer--

Six Freezer Containers (Walmart, they come in a set of five, they usually have blue lids,)
One Sterilite Container with side closures
All your junk=) will fit snugly in six freezer containers/one sterilite box.
Sort and keep it sorted=)

We use this at work (Mother's Day Out), it is great! I especially enjoy having six cartons of crayons, two boxes of scissors, and glue for 14 children to share at different tables (at the same time)! It has been so helpful to be able to have so much efficiently organized in a small space. We have four boxes organized in this fashion--teacher only supplies, crayons, scissors and sticky stuff=), and miscellaneous art supplies. It is working for us!

*Since the objects are placed vertically, the lids are not usable.

This is the (mid-size) tote we use (they have different colors of lids now, but they still carry them at Walmart, Target, Hobby Lobby...sterilite/side closures). Enjoy!

Pumpkin Pie Bars

2010-01-23T14:02:00.000-08:00

Sara Anderson posted these on fb, I think I will have to give it a whirl=)

Ingredients:
1 1/3 cup flour
3/4 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks or 175 grams) cold butter or margarine
1 cup oats, uncooked
1/2 cup chopped pecans
1 pk. (8 oz or 225 grams) cream cheese, softened
3 eggs
1 can (15 oz) pumpkin
1 T pumpkin pie spice

Heat oven to 350 (160 C). Mix flour, 1/4 cup sugar, and brown sugar in medium bowl; cut in butter with pastry blender or two knives until mixture resembles course crumbs. Stir in oats and nuts.
Reserve 1 cup of oat mixture; press remaining mixture into bottom of a greased 9x13 pan. Bake 15 minutes. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 minutes; cool completely on wire rack.

**If you can't find pumpkin pie spice, mix 1 teaspoon of cinnamon, nutmeg, and all spice and use accordingly.**

Mrs. Belle's Chocolate Eclairs

2010-01-16T17:39:00.000-08:00

So, I came home so very exhausted last Tuesday and was greeted by my bare refrigerator. However, I found myself in a baking mood and I scrounged around and found ample ingredients to make these gifts from my past. Mrs. Belle made chocolate eclairs for us all the time when we lived in Kentucky. I was nine when we first moved there. I don't know if I love them because they taste SOOOOOO good, or because I love her so much and joy in remembering those special days we had with them.

A Word of Warning: These can only be made once, maybe twice a year, because--the whole pan will be gone and everyone who consumes them will have the desired figure of an eggplant! Which, if you are wondering, is not good.

So, you are advised to proceed with caution and knowledge; they are sooo good!
Thanks to Devra for the recipe!

From Devra, 2010

1 stick butter
1 cup flour
1 cup water
4 eggs

Bring butter & water to boil. Add flour and stir until mixture comes to a ball. Stir 1 1/2- 2 minutes more. Transfer to mixer. With mixer on add eggs one at a time until all incorporated. Drop dough 1 tbls. at a time on baking sheet. Bake 10 min. on 475 then lower oven to 325. Bake an additional 20-25 minutes (approximately).

Let cool completely.

Poke hole in side and using a pastry bag fill with vanilla pudding (I lighten the pudding with whip cream). Dip in chocolate ganache.

Ganache

1 cup heaving whipping cream (heated until bubbly on sides but not boiling)
1 cup chocolate chips

Stir until incorporated
Add powdered sugar...I never measure...just until its slightly thickened. Add a little almond and vanilla flavoring.

Cracker Barrel Fried Apples

2009-12-18T12:44:00.000-08:00

http://www.recipezaar.com/Cracker-Barrel-Fried-Apples-106262

Ingredients

2 cups apple juice, plus
1/2 cup apple juice
4 large golden delicious apples, with peel,cut 1/2 inch wedges
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons sugar

Directions

In a medium skillet, combine the 2 cups apple juice and sliced apples.
Simmer gently until apples are fork tender but not mushy, turning apples frequently.
Remove apples from juice using a slotted spoon and place in an oven safe dish.
In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar.
Blend a few seconds until smooth.
Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth.
Pour thickened mixture over apples and serve.
Please note the cooking time is an approximate.

Smoky Mountain Chipotle Chicken

2009-12-18T12:21:00.000-08:00

http://allrecipes.com/Recipe/Smoky-Mountain-Chipotle-Chicken/Detail.aspx

Ingredients

1 teaspoon olive oil
4 cloves garlic, minced
1/2 onion, grated
1/2 cup bourbon
1/4 cup cider vinegar
2 cups ketchup
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce from canned chipotle peppers
1/4 cup brown sugar
4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons grill seasoning, or to taste
4 slices bacon, cut in half
4 thick slices red onion
1 teaspoon olive oil
4 slices provolone cheese

Directions

Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.
Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.
Preheat an outdoor grill for medium-high heat.
Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.
To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.

Aubrey's Creamed Spinach

2009-12-18T12:12:00.000-08:00

Creamed spinach

1 stick margarine

3 tablespoons minced onions

1/2 to 1 teaspoon minced garlic

2 tablespoons all-purpose flour

Dash of nutmeg

1 cup whipping cream

1 teaspoon lemon juice

1/4 to 1/2 teaspoon Tabasco sauce

1/4 teaspoon salt

1 teaspoon chicken paste or granules

3 tablespoons Parmesan cheese

3 tablespoons mozzarella cheese

3/4 cup sour cream

2-3 packages frozen chopped spinach

Melt margarine. Add onions and garlic, and saute 3-5 minutes. Add flour and nutmeg, stirring with whisk to make a smooth sauce or roux. Do not brown. Add cream and stir with wire whisk. Cook until mixture is almost to a boil.

Add lemon juice, Tabasco, salt, and chicken paste or granules. Once mixture comes to a boil, stir in cheeses and beat well. Turn off heat and stir in sour cream. At this point, sauce may be refrigerated in container to reheat later, or it may be mixed with spinach, cooked according to package directions.

Note: Fresh spinach may be cooked and chopped; you will need about 2 cups chopped cooked spinach. Half-and-half might be substituted for the whipping cream, but it will be a lighter taste.

Source: Knoxville News Sentinel archives/Aubrey's Restaurant

Mother Lode Pretzels Recipe

2009-12-18T11:56:00.000-08:00

From Taste of Home

Ingredients

1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk
1-1/4 cups miniature semisweet chocolate chips
1 cup plus 2 tablespoons butterscotch chips
2/3 cup milk chocolate toffee bits
1/4 cup chopped walnuts, toasted

Directions

With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts.
Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an airtight container. Yield: 4-1/2 dozen.

Butterscotch Coffee

2009-12-18T11:44:00.000-08:00

Photo by: Taste of Home
http://www.tasteofhome.com/recipes/Butterscotch-Coffee

8 Servings
Prep/Total Time: 20 min.

Ingredients

1 cup butterscotch chips, divided
8 cups hot brewed coffee
1/2 cup half-and-half cream
5 to 8 tablespoons sugar
Whipped cream in a can

Directions

In a small microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power until melted, stirring occasionally. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
Pour into mugs. Top each serving with whipped cream and a butterscotch garnish. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 cup (with 3 tablespoons whipped cream) equals 246 calories, 13 g fat (11 g saturated fat), 18 mg cholesterol, 50 mg sodium, 30 g carbohydrate, trace fiber, 2 g protein.

=0)

2009-12-15T13:40:00.000-08:00

This is what I got the girls, Mom.
You like=) ???
No chair/apron set

Tasty Kitchen

2009-11-03T14:16:00.000-08:00

The Pioneer Woman has a new site for sharing recipes. Check it out, and by the way, it's free, too.
http://thepioneerwoman.com/tasty-kitchen/

Fabric

2009-10-19T10:55:00.000-07:00

Enlarge

Puppy Pumpkins

2009-10-08T17:33:00.000-07:00

Puppy Pumpkins by me=)
So much fun with preschoolers!

Smoky Bacon Wraps

2009-09-30T06:10:00.001-07:00

Quick Cooking
Try a FREE ISSUE of Simple & Delicious!

"These cute little sausage and bacon bites are finger-licking good," promises Cara Flora from Kokomo, Indiana. "They have a sweet and salty taste that's fun for breakfast or as an appetizer."

SERVINGS: 14

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep: 20 min. Bake: 30 min.

Ingredients:

1 pound sliced bacon
1 package (16 ounces) miniature smoked sausage links
1 cup packed brown sugar

Directions:

Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.
Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through. Yield: about 3-1/2 dozen.

Blueberry French Toast

2009-09-30T05:58:00.000-07:00

Taste of Home

Ingredients:

12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter

Directions:

Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast. Yield: 6-8 servings (1-3/4 cups sauce).

Tweaking for us=) --JB
I only use one cream cheese--rich with that:)

----------------
I softened the cream cheese, along with a generous dollop of butter, about 15 seconds-- microwave, just soft not melted
Added 1tsp lemon juice
1/3 c conf. Sugar ( just to taste--lightly tart/barely sweet--like cheesecake:)
Mixed all these together with whisk
1/2 tsp vanilla
(Use this cream sauce instead of the cubed cream cheese)
-----------------
generous sprinkle of cinnamon to egg batter/ 1/2 tsp vanilla
------------
I used unsweetened, frozen, mixed berries from Walmart/Aldi's
Thawed them in the microwave. Spooned berries and their juices over cream cheese mixture and eggs--whatever sauce came with the berries.

I didn't make the stove top sauce. If you want berry sauce--do it their way or just heat tart berries, add sugar, pour in a bit of regular syrup for a quick fix:)
You can also heat 1/2 cherry pie (or another kind of other pie filling) and 1/2 tart mixed berries for topping, top with syrup if you want...
-------------
It has to rest for a few minutes...much better day after cooking.
------------

Variation I want to try:

Add more cinnamon, remove berries, add granny smith peeled/diced apples (cover apples in a bit of OJ/, cream cheese

Bruschetta

2009-09-23T18:45:00.000-07:00

From Chelsi Nelson, 2009
Here's the recipe...I added green onion and cilantro with the topping. Then I topped with parmesean cheese. It was enough to top about 7 large pieces of bread. I also used more basil than it called for. Enjoy!

http://simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/
Ingredients
- 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
- 2 cloves garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves, chopped.
- Salt and freshly ground black pepper to taste
- 1 baguette French bread or similar Italian bread
- 1/4 cup olive oil
Method

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Hazelnut Chocolate Chip Cookies

2009-09-21T07:14:00.000-07:00

Hazelnut Chocolate Chip Cookies Recipe : Giada De Laurentiis : Food Network
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped
1 (12-ounce) bag semisweet chocolate chips

Directions

Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Chili Dogs

2009-09-21T05:18:00.000-07:00

Looking for a chili recipe, love Emeril, so here goes=)
Foodnetwork.com
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef
2 cups chopped yellow onion
2 tablespoons minced garlic
2 tablespoons chili powder
2 teaspoons Essence, recipe follows
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (15-ounce) can whole peeled tomatoes, broken in pieces, with juices
3 tablespoons tomato paste
1 teaspoon sugar
2 cups water
6 all-beef, foot-long hotdogs, cooked according to package directions
6 foot-long hot dog buns, lightly toasted
Optional assorted garnishes: diced yellow onions, grated cheddar, sauerkraut, mustard, ketchup, hot sauce, sliced pickled jalapeno peppers, sweet or dill pickle relish, chiffonade of iceberg lettuce

Directions

Make the chili: Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, garlic, chili powder, Essence, cumin, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the squeezed tomatoes, tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 to 40 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Taste and adjust seasoning, if necessary. Keep chili warm while you assemble the hot dogs.

Place the hot dogs into the hot dog buns and spoon 1 cup of the hot chili over the length of the hot dog. Top with assorted garnishes to taste. Wrap in aluminum foil and/or butcher's paper if you intend to pass these for folks to enjoy at the ball park.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Sour Cream Peach Pecan Pie

2009-09-20T09:43:00.000-07:00

Branson's Great American Pie Show/Taste of Home

Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat.—Sherrell Dikes, Holiday Island, Arkansas

SERVINGS: 8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 45 min. + cooling

Ingredients:

Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions:

Line a 9-in. pie plate with pastry; trim and flute edges.
In a large bowl, combine peaches and preserves. Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.

Cinnamon Biscuit Peach Cobbler

2009-09-20T09:04:00.000-07:00

Taste of Home

"As a high school English teacher I don't always have time to make the gourmet meals I would like. This recipe is a quick, simple treat that I made once and now have to bring to every gathering!" Tip: If short on time, substitute refrigerated biscuits and sprinkle with the walnut and cinnamon mixture. Fawna Eastman, Evanston, Wyoming

SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min.

Ingredients:

1-1/2 cups all-purpose flour
1 tablespoon plus 1/3 cup packed brown sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cold butter
1/2 cup milk
2 tablespoons butter, melted
3/4 cup chopped walnuts
3/4 teaspoon ground cinnamon
FILLING:
1 cup packed brown sugar
2 tablespoons cornstarch
3/4 teaspoon grated lemon peel
1 cup water
9 cups sliced peeled peaches

Directions:

In a bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.
Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside.
For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon peel. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-in. x 9-in. baking dish.
Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 12 servings.

Pumpkin Swirl Cheesecake

2009-09-20T07:02:00.000-07:00

Kraft Food.com
Prep Time:
20 min
Total Time:
5 hr 35 min
Makes:
16 servings

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Make it Easy

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

How to Prepare Cheesecake in Springform Pan

To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set.

Slow Cooker Lasagna

2009-09-20T06:59:00.000-07:00

Kraft Foods.com--link on sidebar
Prep Time:
15 min
Total Time:
6 hr 15 min
Makes:
8 servings

1 lb. ground beef

1 jar (26 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4 cup KRAFT Grated Parmesan Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

* Made with quality cheeses crafted in the USA.

Smothered Chicken with Brown Rice

2009-09-20T06:46:00.000-07:00

Kraft Foods.com/link on sidebar
4 slices OSCAR MAYER Bacon, chopped
4 small boneless skinless chicken breast halves (1 lb.)
4 large carrots (1 lb.), thinly sliced
1 large onion, chopped
1 cup fat-free reduced-sodium chicken broth, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 cups hot cooked brown rice

COOK and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.

STIR in broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.

Add spices, garlic, parsley

Cookie Cutters and Soup

2009-09-20T06:34:00.000-07:00

I recently received Kraft Foods Magazine. They topped tomato soup with american cheese cut with a pumpkin shaped cookie cutter. Sabrina and Darcy will love it=)

Teriyaki Chicken Stir Fry

2009-08-22T08:47:00.000-07:00

*My Uncle makes this and loves it; trying soon=)

Ingredients

1/2 cup teriyaki sauce
2 tablespoons light soy sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
1 lb boneless chicken breast, cut into bite-size strips
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) can sliced water chestnuts, drained
1 cup shredded carrot
2 scallions, sliced thin (white part plus 2 inches of the green part)

Directions

In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

Rearranging

2009-07-28T07:07:00.000-07:00

I have been rearranging=) Click the pictures on the sidebar. I have organized the material I have collected and filed them by theme. I have moved old posts and posted some new items as well. The process is not completed yet. Nevertheless, enjoy!

Thoughtful Spots is still a work in progress. Please pardon my mess. I really think you will enjoy this blog. It is full of great AFFORDABLE ideas for seasonal decorating, parties, weddings, showers, gifts of all sorts, card ideas, and great links from designers, crafters, and artists I have discovered=)

Also, I have found several new links to hairbows--even one made out of a zipper! It is really cute!

Mushroom Ravioli w/ Sundried Tomato Sauce

2009-07-21T05:29:00.000-07:00

pickycook.com | mushroom ravioli with creamy sundried tomato sauce

Chess Bars

2009-07-15T07:10:00.000-07:00

Aunt Sissy (Ingle Greear) 1983
1 box yellow cake mix
1 stick margarine/room temp
1 egg beaten
Mix with fork, use hands until crumbly. Put into 9x12 pan.

Topping
3 eggs
1 box conf sugar
1 8 oz pkg cream cheese/room temp.
Mix ingredients well, pour over dough.
Bake 350*/40 min.
Cut when almost cool. Do not remove from pan until cool

Apricot Pastries

2009-07-15T06:58:00.000-07:00

Mom (from Wanda Jones)
2 c dried apricots
2 T sugar
3 c all purpose flour
1 T sugar
1/2 t salt
1 c. shortening
1 pkg dry yeast
1/2 c warm milk
1 egg slightly beaten
1/2 tsp vanilla
powdered sugar

Combine apricots and 2 T sugar in medium sauce pan. Add water to cover, brind to boil, reduce heat then simmer uncovered for 15 minutes or until tender/drain and chop apricots, set aside.

combine flour, 1 T sugar, and salt, use pastry blender to cut in shortening.
Dissolve yeast in warm milk, stir in egg and vanilla, add to flour mixture and stir until well blended.
Divide into four equal parts, cover and chill at least 1 hour. Work with one portion of dough at a time, keep other portions chilled until ready. Roll into a 10" square on surface dusted with powdered sugar. cut into 2 1/2 inch squares.

Place 1 tsp of apricots in center of each. Overlap opposite corners; place pastries 2 inches apart on greased cookie sheet, seam side up. Bake at *350 for 10-12 min. Remover from pan immediately, dust with powdered sugar.
Makes 64

Carrot Cake

2009-07-15T06:43:00.000-07:00

Mrs. Etheridge
4 eggs (3 for two layers)
2 c. sugar (1 1/3 for two layers)
1 c cooking oil (1/2 c for two layers)
2 c. plain flour (1 1/3 for two layers)
2 t baking soda (1 1/3 t for two layers)
1/2 t cinnamon 1/3 t for two layers)
1 t salt (2/3 for two layers)
3 c. finely grated carrots (2 c. for two layers))
1 c. chopped nuts, either all in or 1/2 in and 1/2 on top) (2/3 c. for two layers)
Combine wet and dry. *350/25-30 min.

Filling
8 oz. cream cheese/room temp (51/3 for two layers)
1 1/2 sticks-2 sticks butter (1 1/3 for two layers)
1 t vanilla (2/3 t for two layers)
1 box conf. sugar (2/3 box for two layers)
Pecans

Fresh Apple Pound Cake

2009-07-15T06:30:00.000-07:00

Mamaw --from June Jackson/neighbor
2 cups white sugar
1/2 cups oil
3 lg eggs
3 cups plain flour
1 tsp. soda
1 tsp salt
2 tsp. vanilla flavoring
3 cups firm diced apples
3/4 c. coconut (*leave out if using second frosting option)
3/4 c. nuts (pecans)
Juice of 1/2 lemon

Mix sugar, oil, eggs, and lemon. Beat well. Combine flour, soda, and salt. Add to sugar/oil to mixture. Beat well. Stir in apples, coconut, nuts, and vanilla. Mix well.

Grease and flour tube pan pan. Bake 1 hour 20 minuts at *325. Cool in pan before turning out of pan.

Icing Recipes
Mix
4 oz cream cheese/room temp.
1/2 box powdered sugar
1/4 c. margarine
1 tsp vanilla

Or
1 c. brown sugar
1 stick margarine
1/4 c. sweet milk
1 t vanilla
Mix/cook 2 1/2 minutes. Pour over cake while hot, allow cake to cool

Carrot Cake

2009-07-15T06:24:00.000-07:00

Mom (--S.L)
3 eggs
2 c. sugar
1 1/4 c veg oil
3 c. all purpose flour
1 t salt
2 t ground cinnamon
1 1/2 c grated carrots
1 c chopped pecans
1 20 oz can crushed pineapple, well drained
2 t van extract

Combine eggs, sugar, oil--beat. Combine flour, soda, salt, cinnamon, add to sugar mix; beat well. Stir in carrots, pecans, pineapple and vanilla. *350, 1 hour-1 hour 15 minutes in greased and floured tube pan.

Russian Dressing

2009-07-15T06:18:00.000-07:00

Pat Aldridge (?)
1 t. salt
1 t paprika
2/3 c. sugar
1/3 c. catsup
2 t lemon juice
4 T chopped onion (or 1/2 t--Pat)
1/2 c. wesson oil
1/4 c white vinegar
Mix well, refrigerate, shake before serving

Triple Delight/ or Chris' Mississippi Mud

2009-07-15T06:10:00.000-07:00

Mom, (Chris' birthday cake long time ago)
First Layer
1 stick margarine (melted)
1/2 c. chopped nuts
1 cup plain flour
Mix together. Pack into an 8x8 pan. Bake *350/20 minutes. Cool.

1 c. conf. sugar
1 8 oz pack. cream cheese
Fold in 1 c. cool whip, spread over crust

Prepare 2 packages of INSTANT chocolate pudding with 3 c. cold milk.

Pour over cream cheese mixture, spread Cool Whip on top. Sprinkle w/nuts. Chill overnight.

Oatmeal Cookies

2009-07-15T05:59:00.001-07:00

2 sticks margarine
1 c. brown sugar
1/2 c white sugar
1 egg
1/4 c water
1 tsp vanilla
Cream above ingredients

1 cup flour (*add more flour--Mom)
3 c. oatmeal
1/2 tsp soda
raisins
nuts
Bake *350, 8-10 minutes

Cut Out Sugar Cookies

2009-07-15T05:51:00.000-07:00

Belle Folwell
1 lb. butter
1 box powdered sugar
4 eggs
Juice of 1 lg. lemon
2 tsp vanilla
1 tsp baking soda
1/2 tsp nutmeg
4 cups flour
2 cups self rising
Chill cookie dough over night. Set out 2 hours before rolling out. Roll and cut on floured suface. Bake at *375, 8-10 minuts on greased cookie sheet

Frosting
1 box powdered sugar
1 stick butter
1 tsp vanilla
4 T eagle brand condensed milk
1 --8 oz pkg cream cheese

Peanut Butter Fudge

2009-07-13T06:39:00.000-07:00

Belle Folwell
2 c. sugar
2/3 c milk
1 c. peanut butter
1 --7 oz bag of marshmallows
1 tsp vanilla
Boil sugar milk to it makes a "soft ball."
Stir in remaining ingredients.
Pour into greased pan, chill, cut.

Apple Yogurt Muffins

2009-07-13T06:29:00.000-07:00

Carrie
2 c. all purpose flour
1/2 c sugar
3 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
8 oz vanilla yogurt
1 egg
1/4 c veg oil
2 T milk
1 small tart apple, peeled and diced
1/3 c. raisins--optional

Topping
2 T all purpose flour
2 T sugar
1/2 tsp. ground cinnamon
1 T cold butter or margarine

Mix all dry ingredients. Mix wet ingredients in a separate bowl, mix with the dry ingredients until moistened. Stir in apples (and raisins if desired). Butter will be thick. Fill greased or paper lined muffin cups 2/3 full.

For topping, combine flour sugar and cinnamon in a bowl. cut in butter until crumbly. Sprinkle over batter. Bake *400 for 20-24 min. or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Creamy Broccoli Soup

2009-07-13T06:25:00.000-07:00

1 10 3/4 oz can of cream of potato soup, undiluted
1 10 3/4 can of cream of celery soup, undiluted
1 3/4 c. milk
1 t dijon mustard
1/2 t dried whole thyme
1/4 t dry mustard
1/4 t whole basil
1 10 oz pkg frozen chopped broccoli

Heat soups in 2 qt pan, gradually add milk, stir until smooth.
Add remaining ingredients, cook over low heat.
40 minutes
5 cups

Fruit Pizza

2009-07-13T06:04:00.000-07:00

Mamaw Young
1 box Duncan Hines Sugar Cookie Mix
Prepare as directed, spreading into a buttered foil pizza pan, bake 6-8 minutes/*375. Cool Completely.

Layer One:
1 package cream cheese
1/2 c. white sugar
1/2 tsp. vanilla
Mix all. Spread on cooled crust

Top with fresh fruit

dresses

2009-06-27T14:30:00.000-07:00

Jennie....

Here's my hand at the pillowcase dresses.... with bloomers for Mikalah :)

They are not spectacular... but the girls look sweet and they are nice enough to be seen in public :)

Thanks for the inspiration.... I knew how to do them before, but would always forget about it :D

Need Paint?

2009-06-26T15:02:00.001-07:00

From Design Dazzle/link on the sidebar:

Glidden is giving away a quart of paint. Pick out your favorite paint color and Glidden will send you a free quart. What could be better than free? Click here for details.

https://www.glidden.com/promotions/free-paint-giveaway.do

Banana Crumb Snack Cake

2009-06-18T19:39:00.000-07:00

Banana Crumb Snack Cake
Sara Anderson
2009

2/3 cup slivered almonds
1/4 cup packed brown sugar
2/3 cup butter, softened (150 grams)
1 1/2 cups sugar
2 eggs
3/4 teaspoon almond extract
3 cups flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 cups mashed ripe bananas (3-4 medium bananas)
1 cup (8 oz) sour cream
1 cup vanilla or white chips

In a small bowl, combine almonds and brown sugar; set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract.

Combine the flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and sour cream. Fold in chips. Spread into a greased 9X13 pan. Sprinkle with reserved almond mixture.

Bake at 350 for 35-40 minutes of until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Harvest Time Apple Bars

2009-06-18T19:37:00.000-07:00

Sara Anderson
2009
My sweet friend sent me this recipe. Can't wait to try it out=)

2 cups flour
1 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
1 1/2 tsp. ground cinnamon
1/2 cup (1 stick) cold butter (115 grams)
1 cup chopped walnuts
1 pkg. (8 oz) cream cheese, softened
2 Tbsp. milk
1 egg, beaten
1/2 teaspoon vanilla
3 1/2 cups chopped apples
Preheat oven to 350. Mix flour, brown sugar, 1/2 cup of the granulated sugar and the cinnamon; cut in butter using pastry blender or two knives until mixture resembles coarse crumbs. Stir in walnuts. Reserve 2 cups of the crumb mixture for topping; press firmly onto bottom of 13X9 baking pan.

Beat cream cheese and milk with electric mixer on medium speed until well blended. Add remaining 1/4 cup granulated sugar, the egg and vanilla; mix well. Pour over crust. Top with apples; sprinkle with reserved crumb mixture.

Bake 30 minutes. Cool completely before cutting into bars.

Calico Bean Casserole

2009-06-03T11:05:00.000-07:00

Mrs. Corene McMillen makes these for our section fellowship every year. I just love them. She was so kind to send me the recipe via snail mail. I thought I would share. It is a delicious dish and so colorful. (It doesn't take much to please me=)

Corene McMillen
1/2 lb bacon, cut in 1: pieces
1 med. onion, chopped
1/2 c. brown sugar, firmly packed
1/4 ketchup
1 Tb. Worcestershire Sauce

1 16 oz. can each/drained:
Butter Beans
Green Beans
Kidney Beans
Pork and Beans

Cook bacon until crisp. Remove grease, reservin 2T in skillet. Saute onions in drippings. Add remaining ingredients. Spoon into 13x9x2 baking dish. Bake uncovered at 350* for 20 minutes. Sprinkle with cooked bacon.

Another sweet place=)

2009-06-01T15:38:00.000-07:00

http://alittleloveliness.blogspot.com/
Enjoy!
--jb

I found a new site--

2009-05-29T07:02:00.000-07:00

http://domesticbliss.myhomeideas.com/
Practical home ideas for the budget minded decorators out there=)
Enjoy!

Southern Baked Beans/Paul Deen

2009-05-28T13:59:00.000-07:00

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1 large onion, diced
2 (16-ounce) cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces

Preheat oven to 350 degrees F.

In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.

Frosty Orange creme Layered Dessert

2009-05-17T19:06:00.000-07:00

From My Kraft Foods magazine, May 2009. Something my Dad would enjoy.

Prep Time:

15 min

Total Time:

3 hr 15 min

Makes:

12 servings

2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.

Healthy Living

Trim 30 calories and 3 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese and COOL WHIP LITE Whipped Topping.

How to Soften Sherbet
To soften sherbet, spoon measured amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightly softened.

How to Easily Cut Dessert
Remove from freezer about 10 min. before serving to soften slightly before slicing.

King Ranch Chicken Casserole

2009-05-16T19:41:00.000-07:00

Makes 6 to 8 servings

*Reviews say, Great, watch time, can cut back on fat with lower fat choices for soups...

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

Preparation

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Mini Caprese Bites

2009-05-16T19:35:00.000-07:00

Southern Living
My Recipes.com

Prep: 20 min. Grape tomatoes vary in size from week to week at the grocery store; some pints we found had only 24 while others had more than 40. Good news, you should still have enough mozzarella balls because they are generally sold in 8-oz. containers that have more than enough.

Yield

Makes 8 appetizer servings

Ingredients

1 pt. grape tomatoes, halved
10 to 14 fresh small mozzarella cheese balls, cut into thirds*
32 (4-inch) wooden skewers**
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 thinly sliced fresh basil leaves
Kosher salt and pepper to taste

Preparation

1. Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.

2. Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

*1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be substituted.

**Wooden picks may be substituted.

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