Indoor S'mores

8 cups Golden Grahams cereal
1 1/2 cup choc. chips(we like the milk chocolate the best)
6 cups miniture marshmellows
5 tbsp. butter
1 tsp. vanilla
1/4 cup light corn syrup

Melt 5 cups of marshmellows, butter, choc chips, corn syrup over low heat stirring occasionally. Remove from heat and stir in vanilla. Butter rectangle pan. Pour mixture over cereal and stir until coated, then stir in the remaining cup of marshmellows.

I double the recipe to make it fuller, or you can half it and put in a cake pan, yummy!!!

Crockpot Chicken Fajitas

Holy cow!! These are E-Z and delish. . you've gotta try them.

3-4 Chicken Breasts
1 jar of your favorite salsa
1 can black beans (rinsed and drained)

Put all ingredients in the crockpot. Cook on low 8 hours. Shred chicken with a fork and mix. Serve on flour tortillas. Add toppings: shredded lettuce, shredded cheese, olives & sour cream. YUM!

Banana Nut Winter Smoothie

1 banana, frozen
1 cup Dannon Vanilla Yogurt
1/4 cup chopped walnuts
1/2 tsp. cinnamon
1 tsp. honey (optional)
1/8 tsp. ground nutmeg

Cut the frozen banana into 3 or 4 chunks and peel. Place in blender with yogurt, walnuts, cinnamon and honey. Blend on high 2 minutes or until smooth. Pour into glass and top with a dusting of ground nutmeg.

Yum=O

One Of Our New Favorites!

Holy Yumm! I found this in the People magazine (country edition) yesterday. It sounded so good, so I made it for dinner tonight. We really loved it, so I thought I would share! Enjoy!

Glazed BBQ Chicken With Cranberry Salsa

8 boneless / skinless Chicken Breasts
1 1/2 tsp salt, divided
3/4 tsp Pepper, divided
1/4 C Olive Oil
1/4 C Orange Juice
1/4 C BBQ Sauce
3 Tbls Honey
Cranberry Salsa

1. Preheat one side of grill to between 400 and 500 (high) degrees. Leave the other side of the grill unlit.
2. Sprinkle chicken breasts with 1 tsp salt and 1/2 tsp pepper. Whisk together olive oil, remaining salt and pepper and next three ingredients.
3. Brush chicken with BBQ sauce mixture. Grill over direct heat, covered with grill lid, 2 min on each side. Move chicken to unlit side and grill, covered, 6 min on each side or until done, brushing occasionally with BBQ sauce. Remove from grill and serve immediately with Cranberry Salsa.



Cranberry Salsa

2 (16 oz) cans whole-berry cranberry sauce
2 Tbls fresh lemon juice
2 Tbls olive oil
4 green onions, sliced
1 jalapeno pepper, seeded & chopped
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
2 Tbls chopped cilantro

1. Whisk other ingredients into cranberry sauce. Cover and chill 1 hour.

Lentil Tostadas

K these totally knocked my socks off, plus they are super healthy!

2 cups water

1 cup lentils, rinsed

8 ounces tomato sauce

2 garlic cloves, minced

2 tbsp. chili powder (i only use 1)

1 tsp. cumin

1/2 tsp. red pepper flakes

4-5 corn tortillas

1/2 cup shredded monterey Jack cheese

1/2 cup shredded cheddar cheese

4 cups shredded lettuce

2 tomatoes, chopped

Mild or medium salsa

1 cup sour cream

4 scallions, chopped

Preheat oven to 400.  In a medium saucepan, combine water and lentils.  Bring to a boil, cover, reduce heat, and simmer for 25-30 minutes, stirring occasionally.  Drain and rinse lentils.

In the saucepan, combine tomato sauce, garlic, chili powder, cumin, and red pepper flakes.  Add the lentils and simmer over medium heat for 20 minutes stirring occasionally.

Heat the tortillas on a baking sheet in the preheated oven until crispy, about 5-7 minutes each side.  Cover each tortilla with the warm lentil mixture.  Pop with both cheeses, lettuce, tomatoes, and salsa.  Put a dollop of sour cream over each and sprinkle with the chopped scallions.

Cut each tostada into 4 wedges and serve immediately.

P.S.  I made these today with only the lentil mixture and sour cream and it was fabulous!!  (i didn't have any other ingredients, and no gumption to go to the store :)

Heavenly Rice Krispie Treats

My naughty friend told me about these.  Can you say Yum?

1 bag marshmallows

6 cups rice krispies

1/4 cup butter

Melt butter over low.  Add marshmallows.  Melt together, stirring regularly.  Pour over rice krispies in large bowl and stir together.  Take half of that mixture and pat it down into a 9x13 pan.  Unwrap Kraft caramels and layer on top of that.  (this step is optional-add another layer of mini marshmallows) then add the rest of rice krispies.   

I've never made them with Kraft caramels because I didn't have any.  So I made my own caramel.  Here is the recipe.  It's fat free don't worry!

1 can sweetened condensed milk

2 c. sugar

1/4 tsp. salt

1 C. butter

1 1/2 c. white Karo syrup

1 tsp. vanilla

Combine all ingredients in heavy saucepan.  Stirring constantly, cook to 234 degrees. (or if your thermometer is broken then you can drop a little in cold water and if it gets hard, it's done) Remove from stove and add vanilla.  Pour into an 8x8 inch buttered pan (or on top of rice krispies :)

I made 4 batches of caramel rice krispies with this one recipe.  I just kept it in a jar in my fridge.  You could use it for ice cream topping, apple dip, or cool and wrap in wax paper.  

*delish*

P.S.  Do NOT eat the whole pan.  You WILL be sick!

Yummy Pumpkin Cake

1 can pumpkin (reg size)
1 spice cake mix

Mix 2 ingerdients together. Spread into greased microwave safe cake pan. Microwave for 7 minutes or until cake pulls away from the sides.
Add chocolate chips to the mix if you wish. Serve with a dab of fat free cool whip.

One piece is just 1 point for Weight watchers! And it is SOOOO GOOD!

Pumpkin Pancakes & Apple Cider Syrup

Pumpkin Pancakes
Ingredients:
2 c. all-purpose flour
2 T. sugar
4 t. baking powder
1 t. salt
1 t. ground cinnamon
4 eggs, separated
2 c. milk
1 c. canned pumpkin
4 T. canola oil
Method:



For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.


Apple Cider Syrup
Ingredients:
1 ½ c. apple cider or juice
1 c. packed brown sugar
1 c. corn syrup
4 T. butter or margarine
1 t. lemon juice
¼ t. ground cinnamon
¼ t. ground nutmeg
Method:


In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.

Popcorn Anyone?

So I have an urge to make all kinds of popcorn, so I decided to post two of our family favs right now. It must be because it requires very little time and standing.

Best homemade Carmel Corn:
2-3 Batches of popped popcorn(enough for a large mixing bowl)

Carmel Sauce
1 cup brown sugar
1/2 Cup butter
1 cup Karo syrup

Boil to a soft ball stage, 235 degrees, then add 1 can of Eagle Brand Milk and 1 Tsp of Vanilla. Whip together for two minutes and pour over the popped popcorn. Stir until evenly mixed, Yummy!!!


Cracker Jack's
2-3 batches of popped popcorn put into a large bowl until Carmel is poured over.

Sauce:
2 Cup of Brown Sugar
2 cubes of butter or margarine
1/2 cup Karo syrup

Boil for 5 minutes then remove from the heat and add 1 tsp baking soda and 1 tsp of vanilla. Pour over popcorn and stir quickly until evenly distributed. Pour out onto a greased cookie sheet. Put into the oven at 200 degrees for about 45 minutes, carefully turning the popcorn every 15 minutes until the time is up. Cool completely and break up into pieces. If you like the cracker jack's popcorn with peanuts you can also add those, we don't because of our daughters allergy.

SURVIVAL BREAD

CORNELL BREAD (TRIPLE RICH)

This is what needs to be added to any bread recipe you may have to make it triple rich.

Take a one cup measuring cup and place the following ingredients in the bottom:

1 TBS Soy Flour
1 TBS Skim Milk Powder
1 TBS Wheat Germ

Fill the measuring cup the rest of the way up with flour from your recipe. You do this for EVERY cup of flour your recipe calls for. This will help provide you the nutrients you need to survive and all you need to add is the butter on top.

* Just thought this would be a great thing to know about for our food storage! We need to add these items and then print this off and keep it in with our storage.... cuz when we need it we most likely won't have power to get it off the computer!! :D

Magic Pumpkin Pie

Magic Pumpkin Pie

1 1/2 cup sugar
1 cup buttermilk baking mix (Bisquick)
4 TBSP Margarine
2 cans 13 oz evaporated milk
4 eggs
1- 32 oz Pumpkin
5 tsp Pumpkin pie spice
4 tsp vanilla
Mix well on high. Grease 2- 12” pans or 1- 39”. Bake until golden brown and knife comes out clean—350 for 50-55 minutes

Cool Tips

You will get almost twice the amount of juice out of a lemon or lime if you drop it into hot water for a few minutes before you squeeze it. Heating the fruit breaks down the inner membranes so that they release more juice. Or instead of heating the fruit, try rolling it on a hard surface to break down those membranes.

If you want just a few drops of lemon juice, poke a hole in one end of the fruit with a toothpick. Squeeze the desired amount from the hole, replace the toothpick, and store the lemon in a plastic bag in the refrigerator for future use.

You can have “sour cream”: on your baked potatoes without the extra calories by using cottage cheese instead. Run it through a blender or food processor to smooth it out, and flavor it with chives. Plain yogurt is a good sour cream substitute, as well and it comes smooth right from the container!

An avocado will ripen faster if placed in a plastic bag with a piece of banana peel.

If you bring home a big bunch of bananas that you now you’ll be separating and using singly, seperate them right away by cutting off the “knob” that joins them all together. Make sure that you cut them so that a 1-inch tip is left on each. This tip will dry up and seal itself in a day or two. Then when you are ready to use the bananas, you won’t have to bother breaking off one at a time, which can often result in splitting the top skin of several and exposing the open parts to bacteria

Did you know that if you don’t have a fresh egg for baking, and you don’t have any egg powder that you can simply substitue 1 tbsp. ground flax seed with 3 tbsp. water, mix it till stretchy, and VOILA!!!! You have a simple egg substitue! This was something I learned recently from my friend, Lisa Armstrong–thanks Lisa!

To grease your pans, and save money at the same time, simply save your butter wrappers in a baggie, and then use them to grease your pans when you;re ready!

You don’t have to throw away the cracked raw eggs you find in the carton; use them, but only for egg dishes that are thoroughly cooked, such as hard-cooked eggs, or in baked goods.

You can tell whether eggs are fresh or not by placing them in a deep pan of water. Any floaters should be thrown away. If you’ve cooked some eggs, and are not sure if they’re done, simply take one out and spin it. If it spins quickly, it’s done, if it spins slowly and then stops, it’s raw or needs more time.

When you need to store raw eggs without the help of a refrigerator, such as during a campling trip, coat the eggs with shortening. It will help to preserve them longer by sealing out air.

An egg poacher or fried egg mold can be made by removing the top and bottom of a clean tuna can.

A piece of bread or apple in the cookie jar keeps soft cookies from hardening.

When measuring oil and honey for a recipe, measure the oil first so that it coats the spoon or cup, making the honey that’s measured next slide out easily. When you’re baking with oil and eggs, crack your eggs in a measuring cup first and then pour them into your mixing bowl. The eggs will coat the measuring cup so that when you measure the oil it will slide out easily, leaving no oil behind in the cup.

To make a whole wheat bread rise higher and feel lighter, add 1 tbsp. of lemon juice to the dough as you’re mixing it. This will add lightness but will not influence the taste.

To make a sweetener-free bread, omit all honey and sugar from the recipe and add 1 tsp. of malt for every tablespoon of yeast called for. The malt provides the food that enables the yeast to grow.

BBQ Butter Beans

BBQ Butter Beans
Serves: 4
PrepTime (min): 3
CookTime (min): 5
Type: Appetizer and Party Food
Prep Tool: Stovetop
Helpful Info: Easy, Five Ingredients
Tried this recipe? Rate it.


Recipe Ingredients:
1 tablespoon Vegetable Oil
1 cup Yellow Onion medium chop
1 16 ounce can Butter Beans large (can use white beans)
1/2 cup smoky Barbeque Sauce

Recipe Instructions:
1. Heat oil in sauté pan over med-high heat.
2. Add onion and cook 2 min.
3. Add beans. Cook 1 minute.
4. Add BBQ sauce, Combine evenly. Cook 1 minute.
5. Serve.

100% Whole Wheat Bread

5 c. warm water
1/4 cup oil
3 TBSP. dough enhancer
1/2 cup gluten
1/4 cup honey
1 TBSP. salt
6 cups whole wheat flour (approx)
2 TBSP instant yeast
6 cups whole wheat flour (approx)

Mix 8-10 minutes on speed 1 (recipe made for use in a Bosch). Put into pans. Let raise. Bake 25-30 minutes at 350.

My mom taught me to lick your finger and touch the bottom of the pan. If it sizzles, it's done. Anyone heard of that?

Yogurt Marmalade Cake

Yum-O! So I didn't have the right ingredients, but it was the last day of the Olympics, and why not celebrate with some good food?? I did however, have some homemade apricot jam to subsitute for the orange marmalade, and I had vanilla yogurt and sour cream which I substituted half and half for the plain yogurt. It was so delicious my mouth is watering right now so it would be interesting to try it with the correct ingredients..

Yogurt Marmalade Cake

Cornbread and Beans

I tried this without bacon.. not so flavorful, but OK. Any ideas how to season pinto beans??

Cornbread and Beans

Vegetarian ideas?

Anyone have any recipes for dinners that exclude meat??

Grasshopper Brownies

Brownies:

2 boxes brownie mix

Mint Frosting:

4 C Powdered Sugar

1 C Soft Butter

2 Tbl Water

1 1/2 tsp Peppermint Extract

4 Drops Green Food Coloring

Chocolate Topping:

12 ounces Semisweet Choc Chips

3/4 C Butter

1) To make the Brownies follow the recipe for "cake-like" brownies. Or if their isn't one, add 3 eggs. Pour onto a large, greased cookie sheet, bake and let cool completely.

2) To make the mint frosting, combine all ingredients, mix and spread over cooled brownies and refrigerate until hard on top.

3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.

4) ENJOY!

Pioneer Woman

Hey.. Angie told me about this lady awhile ago, and I think she rocks!! She is so hilarious. Read her recipes just because they are funny.. I've tried beans and cornbread, and onion strings. Both way good. Can't wait to try more. I love that each step of the way, she shows you pics.

The Pioneer Woman

Chocolate Chip Cheese Ball

1 8oz cream cheese-softened
1/2 C butter (no substitute)-softened
1/4 tsp vanilla extract
3/4 C confectioners sugar
2 Tbl brown sugar
3/4 C mini semi-sweet chocolate chips
3/4 C finely chopped pecans
Graham crackers (chocolate & regular)

In a mixing bowl, beat the cream cheese, butter & vanilla until fluffy. Gradually add sugars; beat until combined. Stir in chocolate chips. Cover & refrigerate for 2 hours. Place cream cheese mixture of a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. (I prefer mine without the nuts) Serve with graham crackers

Yield: 1 cheese ball=about 2 cups

Pineapple Cracker Dip

8 oz Cream cheese (softened) *I use the fat free cream cheese-it's a lot softer
1 small can crushed pineapple (drained)
2-3 chopped green onions
1 tsp sugar
dash of salt

BUTTERSCOTCH BROWNIES

1/2 C. butter or margarine
2 C. brown sugar
3 eggs
1 tsp. vanilla
1 C. chopped nuts
1 1/2 C. flour
1/2 tsp. salt
2 tsp. baking powder
1 C. nonfat-dry milk powder
1 C. butterscotch chips

Combine butter, sugar & eggs. Mix well. Add flour, salt, baking powder, & dry milk. Mix well. Spread in greased 9x13 in. pan. Sprinkle nuts & chips on top. Bake at 325 degrees for 25-30 minutes. Cut into squared while warm.

SWEET POTATO CASSEROLE

CRUST: (crumb topping)

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 cup melted butter

Combine crust ingredients in mixing bowl. Set aside.
Preheat oven to 350 degrees.

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla
2 eggs--well beaten
1 stick melted butter

Combine sweet potato mixture ingredients in mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes.
Allow to set at least 30 minutes before serving.


SO YUMMY even if you don't normally like yams. I know it's not much of a summer recipe, but I just found it so I thought I'd share!! ENJOY!!

Quick & Simple Bread (Kitchen Kneads)

This recipe makes about 5 loaves with a little dough left over for a small loaf or a few rolls. It is intended for use with your wheat from your food storage so the flour ingredient listed below is freshly ground wheat flour. I grind 1/2 white and 1/2 red wheat to mix it up a little bit since our bodies are not accustomed to the whole wheat.

If you freeze a few of the loaves you won't have to bake it very often, just remember when you take a frozen loaf out of the freezer to remove it from the package or bag you froze it in, and set it out on a wire rack to thaw for 3-4 hours and it will be just like a freshly baked loaf!

4 1/2 Cups Warm Water
2 T Salt
2/3 Cups Oil
2/3 Cups Honey
2 T Dough Enhancer
2 T Instant Yeast
13 Cups of Flour

Combine first 5 ingredients and then add the yeast to your first 2 cups of flour. Add the flour 2 cups at a time until you reach 10 cups. Let that mix and knead for about 7 minutes, and then add flour one cup at a time slowly, until dough is cleaning the side of the bowl and not one large clump just stuck to the dough hook. You may not need the 13th cup of flour, you stop adding when it is of good consistency and still kneading.

Make into loaves, let raise in loaf pans and then bake at 325 for 25 - 30 minutes.

***You can buy the dough enhancer at kitchen kneads, but I have a container already that I have had for a while. (It will store for a long time) I would be glad to let you borrow 2 T for you to try it first to see if you like it. Just let me know!

Weight Watchers Cake (Thanks Amber K)

Combine in Mix 'n Stor Pitcher: 1 cake mix, 1 diet soda
Pour into 8 1/4 cup heat n' serve container (spray lightly)
Microwave on high 6-10 minutes uncovered. (Microwaves vary) Cake is done when it pulls away from sides of container.

Options:

orange cake with orange diet soda
white cake with cherry diet soda
strawberry cake with berry diet soda
spice cake with diet soda
lemon cake with diet 7-up
chocolate cake with diet dr. pepper

This recipe must be done only in tupperware :)

Contact Amber Kropf if you would like to purchase some tupperware..

Kellie's Breadsticks

10 cups flour
3/4 cup sugar
3/4 cup dry milk
2 tsp. salt
3 TBSP. yeast mixed with 3 cups warm water
4 eggs
1 cup vegetable oil

Mix all dry ingredients.
Add wet ingredients.

Knead for 5 minutes or until elastic. Raise until doubled. Cut in half. Roll out on floured counter. Cut into strips-spread melted butter. Fold and twist. Place in pan close together. Do the rest of the dough. Raise until double. Cover with towels while raising. Bake at 350 for 10-15 minutes.

You can add garlic salt and Italian seasoning and parmesean cheese, or top it with Salad Supreme.

Easy Tomato Sauce

2-8 oz. cans tomato sauce
1/2 T. minced onion
1 tsp. salt
1 tsp. oregano
1/2 tsp. pepper

Sour Cream Cake (spice/chocolate)

2 1/2 cups flour
6 TBSP cocoa (chocolate)
1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves (spice)
2 tsp. soda
1 tsp. salt
2 cups sugar
Add 2 cups sour whipping cream + 2 tsp. vanilla
Beat
Add 4 eggs, one at a time, beat after each egg
Bake at 350 degrees about 45-50 minutes.

We love this recipe from Grandma Miller. I don't know if regular sour cream works? We use sour cream straight from the cow..

Chicken Pasta Salad

1 (12 oz.) bag bow tie pasta, cooked and drained
1 C. Mayonaise
1 (16 oz.) bottle Kraft coleslaw dressing
1 can sliced water chestnuts, drained
6 cooked, cubed chicken breasts
1/2 C. chopped red pepper
1/2 C. chopped green pepper
1/4 C minced onion
2 C. seedless grapes
2 C. chopped celery
1/2 C. cashews
2 Large cans pineapple tidbits
1 C. diced apples, soaked in pineapple juice

Open pineapple; drain and reserve juice to soak apples in for 2 minutes, then drain and discard. mix together all ingredients. Salt and pepper to taste. Best if made the day before so it may sit in refrigerator overnight. Add the cashews just before serving.

Variations: I use mandarin oranges in it also, and we leave out the peppers at our house.

Homemade Donuts

Spudnuts!


Spudnuts
3 TBSP Yeast
2 TBSP Sugar
1 Cup Water
(Mix and let stand)
1 cup scalded milk
2 eggs
2 TBSP butter
1 cup mashed potatoes
1/2 c. sugar
(Combine & add yeast mixture)
Then add:
6 cups of flour
2 tsp salt
Mix well, let rise until double. Roll and cut. Let rise until double and fry at 385 degrees.
(It's a very sticky dough, so use plenty of flour when rolling out)
I was peaking through my blog friends and decided to browse. I checked out one of her sister's blog and stumbled onto these scrumptious treats. We had to try it out and they are soooooooo good, hope you enjoy them too.

Super Nachos

Since Brian Mickelson hasn't posted his nacho recipe, here's one I tried today..

Tortilla Chips

Taco Meat

Cheese

black beans (drained and rinsed)

tomatoes

Top chips with meat, cheese, and black beans.  Microwave for 1 minute or so until cheese is melted.  Top with tomatoes.  I dipped mine in cream cheese.  But next time, I want corn on top, plus sour cream and guacamole.. yum!

Almond Pound Cake with Strawberries

(aka strawberry shortcake)
2 c sugar
1 c real butter softened
5 eggs
1 tsp almond extract
1 tsp baking powder
3 c flour
1 c half and half cream or milk
fresh berries
strawberry glaze (recipe follows)
fresh whipped cream

Preheat oven to 350*. Combine sugar, butter, eggs and almond in large mixer bowl and beat at low speed, scraping sides of bowl often til well mixed. Increase speed to high and beat til light and fluffy. Reduce speed to low and add b.powder and flour alternately with milk beating well after each addition. Spoon batter into greased and floured 12 c bundt pan or 10" tube pan. Bake 65-75 min. til toothpick comes out clean. Cool 15 min. Use a knife to loosen cake from pan. Invert pan to cooling rack and cool completely. Serve with fresh berries and cream.

Strawberry glaze
1 1/2 c water
3/4 c sugar
2 tbsp cornstarch
1 3oz. pkg of strawberry jello

Combine sugar and cornstarch, then add water in saucepan. Cook on med. heat til thick.
Remove from heat and add dry jello, stir til dissolved. Cool slightly. Spoon over cake with berries and whip cream. This makes an awesome strawberry pie too, just pour over berries in a baked pie shell.

CARAMEL APPLE CIDER

This is usually a recipe I make in the fall, but it's so yummy it deserved a spotlight.

1/4 c heavy cream
1/4 c brown sugar
3 c apple cider
1/2 c water
caramel whipped cream
1/2 c heavy cream
1 tbsp brown sugar

Bring cream and sugar to boil in saucepan over medium heat. Stir in cider and water, raise heat to medium high. Heat just til cider begins to steam (about 4 minutes).
Divide among 4 mugs and top each with 2 tbsp of caramel whipped cream. Serve immediately.
Serves 4.
caramel whipped cream:
In a small chilled bowl, whip cream with sugar til soft peaks form.

Beef Stroganoff (slow cooker)

I got this recipe from Sharilyn, and it is delicious!

1 lb. beef stew meat
chopped onion
1 can cream of chicken soup
pepper
3 oz. cream cheese
4 oz. sour cream
3 cups cooked egg noodles or rice

Mix beef, onion, soup, pepper in slow cooker. Cover & cook on low for 8-10 hours or until beef is tender. Stir in cream cheese until melted. Stir in sour cream. Serve over noodles or rice.

Linguine with Turkey Meatballs

If I'm in the mood for Italian I turn to this recipe. Just smelling the sauce simmering on the stove makes my mouth water.



All fairly non-threatening ingredients...

Turkey Meatballs
3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey, or ground hamburger will do
1/2 C freshly grated Romano cheese
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp black pepper

Sauce and Noodles
1lb linguine
1/8 C extra-virgin olive oil
1 can whole tomatoes - cut into pieces with kitchen scissors (15 oz of canned tomatoes)
2 garlic cloves - smashed
1/4 C chopped fresh flat leaf parsley
1 can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil

To Make the Meatballs (do this first)
1. Preheat oven to 450

2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.

3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.

4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.



5. Bake for 20 minutes

Meanwhile...

6. In a medium saucepan, warm the 1/8 C of olive oil over medium heat. Add the tomatoes with sauce(I usually use my canned whole tomatoes, but you can use store bought incase you guys don’t can), tomato paste, smashed garlic cloves, parsley, basil, salt, and pepper and simmer...

(the easiest way to cut the whole tomatoes is to use cooking scissors)

(your sauce should look like this while you're waiting for the meatballs)

7. Add the cooked meatballs and let the sauce hang out on the stove until your pasta is done cooking


(these guys are ready to be added to the sauce)

You will all have to ignore my pictures I had to use my camera phone because my batteries were dead.
Then toss and serve! (you might want to discard the garlic chunks before eating)

Oven Steak Fries-Rachael Ray

A favorite at our house..no frying necessary. It makes me feel healthy eating french fries :)

5 russet potatoes, cut into thin wedges
3 TBSP. extra-virgin olive oil
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
1 TBSP steak seasoning blend, such as Montreal Steak Seasoning, or salt and pepper

Preheat oven to high (425-450). Cut potatoes and spread out on a cookie sheet. Coat potatoes with olive oil, dried herbs and steak seasoning. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, halfway through cooking process. Serve fries hot from oven.

Ham Fried Rice

4 cups cooked rice (white or brown works fine)
5 green onions, sliced thinly
4 eggs
1 cup ham, cubed
soy sauce
1 tsp. sugar
salt and pepper
any other veggies (peas, chopped carrots, green pepper, cabbage, etc.)

Cook rice (if not cooled, it's okay). Fry eggs in a bit of oil or butter, add ham and green onions.
Add any other veggies desired.
Add soy sauce to taste (3 tbsp) as well as salt, pepper, and sugar.
Heat through. Serve with egg rolls or potstickers and steamed veggies.

Roma Tomatoes & Cheese Pasta

I haven't tried this, but I want to when the tomatoes are good. It came from a very trusted source. Thanks Morgan Anne..

3 cups dry bowtie pasta
1 T. olive oil
1/2 8 oz. package cream cheese (room temperature)
1 T. butter (room temperature)
1/4 c. fresh grated parmesan cheese
6 med. (3/4 lb.) firm, ripe roma tomatoes (chop and seed)
1 teaspoon dry fresh basil
salt and pepper

Cook pasta, mix in olive oil. Pour in 1/2 quart dish. Mix cheeses and butter. Mound on pasta. Saute tomatoes, basil, salt and pepper, and a dash of sugar. Sprinkle parmesan over whole dish.

Cook at 400 for 10 minutes or until heated through. Delicious!

Ice Cream Pie

So easy.. and delish!

1 graham cracker pie crust
1/4 gallon softened vanilla ice cream
1 small package instant pudding (chocolate, butterscotch, banana cream work well)
3/4 cup milk
Mix last three ingredients in large bowl and pour into pie crust. Freeze.
Thaw a little before serving.

Sweet Pulled Pork (or chicken)

These were a big hit at my house.. thanks Tiff Summers!

3-4 pounds pork roast (or chicken breasts)
1 can Dr. Pepper (or coke)
2 cups brown sugar
2 cups salsa
1 cup (or so?) green chili enchilada sauce

Put your roast in the crock pot, fill crock pot halfway up with water. Cook on high for 5 hours. Drain off water, cut pork into chunks. Pour other ingredients on top of the pork. Cook an additional 3 hours. Shred pork with a fork, return to crock pot. Leave on low until ready to serve.

Peanut Butter and Jelly Muffins

Yumm-E! There is a recipe from Jessica Seinfeld's new cookbook that I totally want, but this is good too.

1-3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk
1/3 cup butter, melted
1/2 cup strawberry, raspberry, or grape jelly

1. Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.

2. Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.

Walnut Chocolate Chip Cookie Recipe

I'd really like to make these cookies like Old Grist Mill. Does anyone have a good recipe? This was good, but I want BETTER..

1 C butter
1/2 C granulated sugar
1 C packed brown sugar
2 eggs
2 tsp. vanilla extract
2 1/2 C all-purpose flour
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
1 cup toasted and chopped walnuts

Cream together butter and sugars with electric mixer.
Add eggs and vanilla. Mix well.
In separate bowl, combine flour, baking soda, and salt.
Slowly add flour mix to butter mixture, beating on low speed.
Stir in chocolate chips and walnuts by hand.
Spoon 1 Tbs. at a time onto greased cookie sheet.
Bake in 375 degree oven for 9 minutes.

Makes about 5 dozen cookies.

Chicken Pot Pie

This was all right.. anyone have a better one?

1/3 c. butter, melted
1/2 c. Bisquick
1/3 c. chopped onion
1/4 tsp. pepper
1/8 tsp. thyme

Combine the above in a saucepan to boil. Add:
1/2 c. chicken broth
2/3 c. milk

Heat to boil, constantly stirring, boil 1 minute and stir. Add:
1 3/4 c. chicken
10 oz. frozen peas & carrots
Mix well with spoon, turn off heat.

TOPPING:
1 1/2 c. Bisquick
3 tbsp. hot water
3 tbsp. softened butter

Form dough and put on top of above mixture in a 9 inch square dish.
Bake in a preheated 375°F degree oven for about 45 minutes, or until crust is golden and lightly browned on edges.

Pepperidge Farm Casserole

1/2 bag pepperidge farm dressing (blue)
1 1/2 cube butter
4 chicken breasts
2 cans cream of celery soup
1 cup milk
1 TBSP minced onion
1 1/2 cups frozen peas

Mix 1/2 bag pepperidge farm to 1 1/2 cube butter (set aside)
Add the rest of ingredients together. Shred chicken.
Put dressing on bottom of pan and top
Cook 20-25 minutes at 350 degrees.

Oriental Chicken Salad

This recipe I kind of tweak to my taste, but it is a recipe my uncle brought home from his mission in China. It is a great party salad, and if I could I would eat it all the time.

Ingredients you need:
2-3 pounds of cooked chicken (you can cook it however you like)
2-3 bunches of green onions
3 bags of Hearts of Romaine lettuce (if you like to cut up your own you can)
1 package of oriental raman noodles broken up (This is a substitute you can find at any store and I felt it was easier than making noodles and drying them first)
1 large package of Won Tons (fried to golden brown)

Dressing:
3/4 Cup of oil (I like Olive Oil but any will do)
3/4 Cup of Red Wine Vinegar
6 TBLS Sugar
6 tsp Salt
2 tsp ground black pepper
(I add the raman noodles seaoning package to give it that authentic tastes)

Cook ingredients to the salad, then throw the lettuce, green onions, and crumbled up raman noodles. Toss lightly. Don't add the won tons until ready to serve. Add Won Tons, and after you shake the dressing up to emulsify add it liberally over the salad, and toss a few times until you feel each item is correctly covered and serve.

Bread pudding

Does anybody have a way good bread pudding recipe?

Turtle Cookies

1/2 cups melted butter
3/4 cup sugar
2 beaten eggs
6 tsp. cocoa
1 1/2 cups flour

Spoon cookie dough onto waffle iron. Cook at medium heat for 2 minutes. Frost when cool.

Frosting: 1/4 cup margarine, softened
2 cups powdered sugar
1 TBSP cocoa
2 TBSP water or milk
1 tsp vanilla

Chicken Salad for an army

6 chicken breasts
2 lbs. red grapes
2 cups diced celery
2 cups cashews
1 large can of pineapple tidbits

Mix altogether and add:

Dressing:
1 cup mayo
1 tsp. curry
2 tsp. soy sauce

Serve on lettuce or croissants

Taco Soup

I've tried 3 different versions of Taco Soup, and I think the one that tastes the best is the easiest. No Taco seasoning required..

1 can kidney beans
1 can black beans (optional)
1 can corn
1 can MEXICAN style stewed tomatoes
2 cans tomato sauce (optional)

Dump all in a pan-don't drain any of them, simmer for 15-20 minutes, and enjoy. Best served with sour cream, chips, and cheese

Also, it's just as good with ground beef as without.

Poppyseed Chicken

3-4 cups cooked rice
MIX:
2 cups cubed chicken
8 oz. sour cream
1 can cream of chicken soup
MELT AND MIX:
2 tubes crushed ritz crackers
1 cube butter
poppyseeds

Layer rice in the bottom of a 9x13 pan. Spread mix on top. Layter ritz crackers on top. Sprinkle with poppyseeds. Cook on 350 for 30 minutes.

way good.. not so good for you. I've tried using less butter on the ritz cracker toppping, fat free sour cream, healthy request cream of chicken soup, and whole wheat rice. I can gag it down because if it's healthier I can make myself like it. I really thought it was good. My family doesn't have the same views.. You actually don't even have to use butter on the ritz stuff, but dang it's good with it..

One of Jed's Top 3 requested meals

Creamy Broccoli Chicken

Creamy Broccoli-Stuffed Chicken Breasts




This chicken looks so fancy, but it is actually very easy to make! So don't be scaried off because you have to pound and roll the chicken. I loved how moist the chicken was. I did add some of the Grill Creations Chicken and Rib Rub because I didn't have paprika. ENJOY! This is one meal I found I could ease the veggies into.




1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat free milk
1 tsp. paprika
2 Tbsp. KRAFT 100% Grated Parmesan Cheese



PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.



PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.



BAKE 30 min. or until chicken is cooked through (170ºF).

Egg Salad Supreme

Holy yum!

1-3 oz. package of cream cheese

1/4 cup mayo

1/2 teaspoon prepared mustard

1/2 teaspoon salt

1/2 teaspoon dill weed

6 hard boiled eggs, chopped

2 TBSP chopped onion

1/2 cup chopped celery

Combine first 6 ingredients.  Mix well.  Add the rest of the ingredients.  Mix well.  Cover and chill.

Corn Pop Candy

1/2 pound butter
2 cups sugar
4 TBSP water

Melt together, boil for 7 minutes....stirring only once

Add 1 tsp vanilla

Pour over plain corn puffs and mix well. Spread on cookie sheet to dry/cool.

I LOVE these! This recipe is Janiece's. They are absolutely NOT healthy, but such a good treat!

Marvelous Mashed Potatoes

Marvelous Mashed Potatoes:

5 lb. potatoes, peeled and cooked
1 cup half & half or milk
1 stick butter, melted
8 oz. cream cheese
1 tsp. salt
1 tsp. onion salt
1 tsp. Lawry's salt
1/4 tsp. pepper

Combine all ingredients and mash. Put in 9x13 pan and refrigerate overnight. Bake @ 350 degrees for 45 minutes. (You can make it and bake it the same day but it tastes better if it sits first.) This is a nice change from funeral potatoes and they don't need gravy.

0 Point Cabbage Soup

Jed calls this violator vegetable soup, but he loves it!

2/3 cups sliced carrot

1/2 cup diced onion

2 garlic cloves, minced

3 cups broth (chicken, beef, vegetable)

1 1/2 cups diced cabbage

1/2 cup green beans

1 TBSP. tomato paste

1/2 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. salt

1/2 cup diced zuchinni

1.  In large saucepan sprayed with pam, saute onion, carrot, and garlic over low heat until softened, about 5 minutes.

2.  Add broth, cabbage, beans, paste, basil, oregano, and salt.  Bring to a boil.  Lower heat and simmer, covered, about 15 minutes or until beans are tender.

3.  Stir in zuchinni, and heat 3-4 minutes.  Serve hot.

42 calories

0 g fat

2 g fiber

Lemon Water

1 tablespoon citric acid

1 tablespoon lemon extract

5 quarts water

3 cups sugar

Mix altogether.  Don't add ice until individual cups.  It will melt and cause lemon water to lose it's flavor.  Garnish with lemon wedges.

P.S.  This makes a ton.. great for baby showers/weddings/reunions/someone very thirsty...

Sweet Chicken (aka Apricot Chicken)

6-8 boneless chicken breasts
(I prefer tenders because they are smaller for my kids)
1 Cup Apricot -pineapple jam (I have only used Apricot jam)
1 Cup Catalina Dressing
1 envelope dry onion soup mix

Put chicken breasts in 9x13 pan. Mix all other ingredients together and pour over chicken. Cover and cook for 1.5 - 2 hours or until chicken is done. Serve over rice.

Options: I cook this in my crock pot for about 4-5 hours on low. Maybe a little longer if frozen first. I also serve this with steamed red potatoes. I just quarter the potatoes, cook them in my steamer on the stove until desired tenderness, and then I put them in a bowl and sprinkle seasonings over top. (just whatever seasonings sound good that night) My favorite seasoning blend is called "salt-n-spice" made by McKormick.

Happy Cooking of the Cravings! Katie

Flop Cake

2 cups flour
2 teaspoons baking soda
1 1/2 cups sugar
1 can (20 oz.) crushed pineapple

Combine flour, soda, and sugar. Add pineapple and mix well. Pour into greased and floured 9x13-inch pan. Bake 20-30 minutes at 350 degrees.

FLOP CAKE FROSTING
1 can (14 oz.) sweetened condensed milk
1/2 cup margarine (melted)
1/2 teaspoon vanilla
1 cup flaked coconut

Combine milk and margarine and bring to a boil. Stirring constantly, boil for 4 minutes. Add coconut and mix. Spread over cake while it is hot.

Peanut Butter Heaven

I was trying to make something similar to Jamba Juice's Peanut Butter Moo'd (which is a chocolate and peanut butter smoothie), and this is what I came up with. I think it turned out pretty good.

8 oz. milk
4 scoops ice cream
3 heaping teaspoons of chocolate milk mix
1 1/2 TBSP. of peanut butter

Blend to perfection, and enjoy because you know my butt and hips are..

Veggie Cheese Chowder

#1

4 cups cubed potatoes

2 cups diced carrots

2 cups chopped celery

1/2 cup minced onions

2 teaspoons salt

4 cups water

#2

10 oz. pkg. frozen broccoli

3 Tablespoons chicken bullion

3 1/2 cups milk

1/2 cup margarine or butter

1/2 cup flour

1 tablespoon dry mustard

1 lb. cheese

Place #1 in a large soup pot. Cook 20 minutes or until tender. Add #2. Simmer 5 minutes. In small pan, melt butter. Add flour and mustard. Stir. Add to soup until thick. Cut cheese into cubes, add to soup. 8-10 servings

A Recipe a Day

In the efforts to type up all my recipes (and perhaps make a recipe blog book later..) I am doing you and I all a favor by blogging them for everyone's enjoyment. None of these recipes have I invented or claimed, but I have eaten them just the same.