Oreo Mint Truffles...

8 oz. softened cream cheese
1 package mint oreo cookies
2 packages good quality semi sweet chocolate chips

Put cookies in a food processor and blend until the cookies look like fine crumbs. Add the cream cheese and process until thoroughly mixed. Roll into 3/4 inch diameter balls and then place on lined baking sheet and refrigerate for at least an hour. After the balls have been refrigerated, melt chocolate and dip oreo balls in chocolate. Make sure excess chocolate drips off and then place on clean parchment paper. Makes 30-40 balls depending on what size you roll.

Mint Brownies

FOR THE BROWNIES:

• 1 cup Melted Butter
• ½ cups Cocoa Powder
• 2 cups Sugar
• 4 whole Eggs Beaten
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 1-½ cup Flour

FOR THE MINT FROSTING:

• ½ cups Butter, Softened
• 2 Tablespoons Milk
• 2 cups Powdered Sugar
• 1 teaspoon Peppermint Extract
• 5 drops Green Food Coloring

FOR THE GANACHE TOPPING:

• ½ cups Butter
• 1-½ cup Semi-Sweet Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees.

Note: Increasing amounts to 1 1/2 times the original amounts will yield a baker’s half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix.

Pour into a 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe, pour into a baker’s half sheet (large cookie sheet).

Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked, it will.)

Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.

Chocolate Mousse Cake Towers

{simple as that}

I'm going to have to try this one out on Christmas Eve. Looks easy and what could be better than chocolate cake and chocolate mousse.

Holiday Stuffing

1 box cubed dressing

3-4 stalks of celery-chopped

1/2 medium onion-chopped

2 cans mushrooms-drained

sage to taste

1 can cream of mushroom soup

1 can cream of chicken soup

Saute onion and celery in butter until transparent. Add dressing. Mix soup, sage, and mushrooms in separate bowl. Add to dressing mixture until moist. Bake in 13x9 dish at 325 degrees for 45 minutes.

Cranberry Fluff Salad

This is always a great side for Thanksgiving or Christmas dinner.

2 cups raw cranberries, ground

1/2 cup sugar

2 cups diced apples

1/2 cup chopped pecans

1 large can pineapple tidbits (drained)

3 cups miniature marshmallows

1/4 tsp. salt

1 cup heavy whipping cream, whipped

Combine cranberries and sugar. Cover and chill overnight. Add apples, pecans, marshmallows and salt. Fold in whipping cream. Chill. Serves 12.

SLUSH

4 cups water

3 cups sugar

2 (46 oz.) cans pineapple juice

1 (12 0z.) frozen lemonade

1 (12 oz.) frozen orange juice

10 oz. frozen strawberries

Bring water and sugar to a boil. Cool slightly and then add juices. Pour a little juice in a blender to blend with strawberries and puree. Combine all juices with strawberries. Pour into large ziplock and freeze overnight. Let sit out on counter and thaw a little before serving. Serve with sprite.

Creamy Cajun Chicken Pasta...

16 ounces bow tie or penne pasta cooked al dente

2 chicken breasts cut in pieces (I did 3)

2 teaspoons Cajun seasoning (I didn't measure the Cajun seasoning, but I am sure I did more. I just really covered the chicken well while sauteeing)

2 tablespoons butter

1 thinly sliced green onion (I left green onion out)

1 to 2 cups heavy cream or evaporated milk (I did 1.5 cups evaporated fat free milk and 1.5 heavy whipping cream)

2 tablespoons chopped sun dried tomatoes (I did 4 tablespoons)

1/4 teaspoon salt

1/4 teaspoon basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated Parmesan ( I did 1/2 cup)

Coat chicken in Cajun seasoning. Saute chicken in butter over medium heat until cooked through. Reduce heat and add all but parmesan and pasta. Pour sauce over pasta and toss with Parmesan. Serve promptly.

Caramel Apple Pie...

Make a double crust

6 cups peeled and sliced granny smith apples
1/2 cup water
1 cup sugar
2 Tbs. corn starch
1/2 tsp. cinnamon

in medium saucepan, combine apples, water, and sugar. Cook until apples are soft. Mix corn starch with a little bit of water (approx. 2 Tbs.) and pour into apple mixture. Pour in unbaked 9" pie shell and sprinkle with cinnamon. Apply top crust, seal and flute edges and put slits in top. Bake at 375 for 40-45 minutes until golden brown on top. Remove from over and let cool completely.

Topping
14 oz can sweetened condensed milk
1/4 cup sugar
1/4 cup light corn syrup
1 Tbs. brown sugar
2 Tbs. butter
1 tsp. vanilla
1/4 cup chopped walnuts (optional)

Combine everything except vanilla and nuts. Bring to a rolling boil, stirring constantly. Boil for 3 minutes. Remove from heat and add vanilla and nuts. Let cool, when warm, spread on cooled pie.

Creamed Corn...

1 1/2 to 2 cups heavy whip cream
2 bags thawed corn
1/2 tsp. Salt
1 tsp. Sugar
3 Tbs. flour
3 Tbs. butter
1/2 cup Parmesan Cheese

Combine Corn and cream on stove. Bring to a boil and simmer for 5 minutes. Add salt and sugar. In separate pan, melt butter and add flour and make a paste. Put in corn and stir. Pour in greased baking dish and sprinkle cheese on top. Bake at 350 for 20 minutes, cover until last five minutes.

Pumpkin Pie Caramel Corn

2 bags kettle corn, popped and all un-popped kernels removed.
2 bags Milk Chocolate Pumpkin Caramel Ghirardelli Squares (I get mine at Target...only around the holidays)
9 T butter
1 1/4 c. packed brown sugar
2/3 c. corn syrup
1/2 tsp. baking soda
1/2 tsp. vanilla

Preheat oven to 250. Place popped corn into a large bowl and set aside.

In a medium saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Bring to a light boil, place the lid on the pan and set the timer for 1 minute and 30 seconds. Remove from heat, whisk in vanilla and baking soda. Mixture will foam. Add the Ghirardelli squares and stir until melted, making sure not to let the chocolate burn. Pour over popped corn, stir to coat evenly and spread on a baking sheet covered with parchment paper. Bake in preheated oven for 30 minutes, stirring every 15 minutes. (I sometimes skip the baking step for chewier caramel corn.)

**NOTE: Next time I am going to add a 1/4 tsp of pumpkin pie spice to the butter, brown sugar, corn syrup mixture...just for a slightly stronger flavor.

Greek Pasta Salad...

1 12 oz angel hair pasta
1/2 c olive oil
4 1/2 tbs. lemon juice
4 1/2 tbs. mayo
3 tbs cavender's greek seasoning
1 small can chopped olives
4-5 chopped green onions
3-4 diced roma tomatoes

Cook pasta; cool. mix oil, lemon juice, mayo, and greek seasoning in a seperate bowl with wire whisk. then mix all ingredients. chill in refrigerator. Better flavor if made a day in advance. If dry add a little more oil....

Pumpkin Chocolate Chip Bread...

2 cups flour

2 tsp baking powder

1/2 tsp soda and 1/2 tsp nutmeg

1 tsp salt and 1 tsp cinnamon

1 cup pumpkin, 1 cup sugar

1/2 cup milk

2 eggs

1/4 cup soft butter

1 cup chocolate chips or nuts

Bake 350 for 45-55 min in a bundt pan

Spaghetti Casserole...

½ lb. Sausage or Hamburger browned
4 oz. cooked spaghetti noodles
2 beaten eggs
1/3 cup grated parmesan cheese
1 Tbs. butter
1 cup cottage cheese
½ cup chopped onion (optional)
¾ cup spaghetti sauce
½ cup shredded mozzarella

Combine 1 egg, parmesan cheese, & butter. Stir in hot spaghetti. Press into 9 in. square pan. Combine cottage cheese & egg and spread over noodles. Cook meat & drain. Stir in sauce and heat through. Spoon over noodles. Bake at 350 degrees for 20 minutes. Top with mozzarella cheese.

Tomato Chicken...

2 15 oz. cans crushed or diced tomatoes
1 can tomato sauce (I use Italian style)
1 package onion gravy mix
1 package mushroom gravy mix
2-6 chicken breasts
1 tsp. basil
dash of salt and pepper

Cook on low in crockpot all day. Serve over rice, pasta, or mashed potatoes.

Pumpkin Cake...

1 box yellow cake mix
1 small can pumpkin
1 small pkg instant vanilla pudding
1/4 tsp soda
2 eggs
3/4 c water
1 tsp cinnamon
1/2 TBS. of each ginger, nutmeg, and cloves
Beat together for 4 minutes. Pour into a greased 9x13 pan. bake at 350 degrees for 35-45 min.

Topping
Whip 1/2 pint Heavy Cream
Fold in 8 oz. cool whip
Fold in 1/2 cup brown sugar

After cake in completely cool, put topping on and put into refrigerator until serving.

Pumpkin Bars...

4 Eggs
1 2/3 cup Sugar
1 cup Oil
16 oz Pumpkin
2 cup Flour
2 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Soda
1/8 tsp. Nutmeg

Mix eggs, sugar, oil, and pumpkin together. Add dry ingredients and mix well. Pour into a sheet cake pan. Bake at 350 degrees for 20 minutes.

Frosting

6 oz. Cream Cheese
Stick of Butter
2 tsp. Vanilla
3-4 cups Powdered Sugar

Easy Chicken Pesto Penne

Another so easy and so good. I used a rotissere chicken. I found pesto in a small jar by the jars of spaghetti/alfredo sauce at Walmart. I think I used half the bottle for this recipe.

from make and takes

• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/4 cup grated parmesan
• salt and pepper to taste
• 1/2 box cooked pasta
• 3 cups cooked chicken shredded or cubed

Boil heavy cream, stirring constantly, over medium heat for about 5 minutes, until it thickens. Add pesto and stir then add parmesan cheese. Stir until cheese melts. Salt and pepper to taste. Toss with chicken and pasta.

Sausage Tomato Penne

Recipe and picture from here:

Hilary's Notes: This was so easy and good. It makes a LOT, so either be prepared for leftovers or half it!


Sausage Tomato Pasta

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped (I used onion powder)
2 TBS olive oil
1 clove garlic, minced (used garlic from jar)
1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Pumpkin Layered Pie

I look forward to seeing my friend Kesha at Halloween. I can always count on eating this pie :)

4 oz. cream cheese, softened

1 TBS. milk

1 TBS. sugar

1 1/2 cups cool whip (will eventually use all of the 8 oz.)

1 graham cracker crust

1 cup cold milk

1 can 16 oz. pumpkin

1 large package vanilla instant pudding

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

Mix cream cheese, milk, and sugar in a bowl with wire whisk until smooth. Fold in 1 1/2 cups cool whip. Spread in crust. In bowl, pour in milk, pumpkin, pudding and spices. Beat with wire whisk until combined. It will be thick! Spread over cream cheese mixture in pie crust. Refrigerate for 4 hours. Put cool whip on top when ready to serve.

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pistachio Salad

1 carton of cool whip

1 box of pistachio pudding

1 bag mini marshmallows

1-2 cans pineapple tidbits

crushed pecans (optional)

Mix together and sit in fridge.

Super easy salad that can be thrown together in minutes! Delicious too.

Zucchini Bread & Icing

3 eggs

2 cups sugar

2 cups grated zucchini

1 cup veggie oil

3 tsp. vanilla

3 cups flour

1 tsp. salt

4 tsp. cinnamon

1/2 tsp. cloves

1 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. nutmeg

1/2 tsp. allspice

1 cup chopped nuts (optional)

Mix all ingredients together. Grease 2 loaf pans and bake at 350 degrees for 50-60 minutes. Makes 2 loaves.

ICING

3 cups powdered sugar

1 cube butter

1 tsp. vanilla

1/4 cup milk

1 tsp. almond extract

Drizzle over warm bread.

I know there are a lot of zucchini bread recipes out there but this is one of the best ones I've tasted. Thanks to my friend Cassie!

Green Beans with Smoky Bacon Vinaigrette

Ingredients:

2 pounds fresh green beans, trimmed 1/2 pound smoked bacon, cut into 1/2 -inch pieces 1 yellow onion, sliced thin

1/3 cup red wine vinegar 1 tablespoon white sugar 1/4 cup chopped fresh flat-leaf parsley

Directions:

1.	Make an ice bath by filling a large pot with ice and water; set aside.
2.	Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
3.	Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

Broccoli and Cheese Soup

It's starting to be soup weather!

3 cups chicken broth

2 cups grated carrots

1/2 cup chopped onions

1/2 cup butter or margarine

1/2 cup flour

3 cups half and half (I substitute and use milk)

1 small jar cheese whiz*

1 cup grated american cheese

1 1/2 - 2 large head fresh broccoli (cooked)

Mix broth, carrots and chopped onions-simmer until tender (30-45 minutes). Melt butter in separate pan over medium heat. Slowly stir in flour, making smooth, thick paste. Slowly add half & half (or milk). Add broth mixture and simmer on low heat. Then add cheeses' and broccoli. DON'T boil once cheese is melted.

* The cheese whiz will make the soup very creamy and rich. My hubby can't have anything too cheesy and creamy so I usually omit the cheese whiz and just add an extra cup of grated cheese.

Peanut Butter Cookies

Recipe found HERE

Ingredients:
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies

Directions:
In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.

Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

These are by far the BEST peanut butter cookies I've ever had!

Mountain Dew Apple Dumplings...

2 (8 count) cans crescent rolls
3 -4 tart apples
1 1/2 cups sugar
1/2 cup butter
1 teaspoon cinnamon
1 (12 ounce) cans Mountain Dew soda
Directions
Spray a 13x9 baking dish or pan.
Peel and slice apples into 16 pieces.
Roll each apple slice in 1 section of crescent roll.
Place rolled slices in pan in two rows, put extras along side.
Melt butter, add sugar and cinnamon and pour over apples.
Pour can of Mountain Dew over all.
Bake at 350 degrees for 45 minutes.
Serve warm with vanilla ice cream.

Unsurpassable Chocolate Chip Cookies...

1 cup butter
1 1/2 cups packed light brown sugar
1 egg
2 tsp. vanilla
2 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
12 ounce package semi sweet chocolate chip cookies
1 cup chopped nuts (optional)
1 cup powdered sugar

With an electric mixer, cream the butter, adding the brown sugar, egg and vanilaa.
Combine the flour, baking soda, ginger, salt and cinnamon. Blend into the butter mixture. Stir in the chocolate chips and nuts. Chill until firm. Can refrigerate overnight. Between palms of hands roll small pieces of dough (scant teaspoon) into 1 inch rounds and dredge in powdered sugar. Place on lightly greased cookie sheets-about 2 inches apart. Bake in 375 oven for 10 minutes. Remove from oven, cool 5 minutes on cookie sheets before removing to racks. Store in airtight container. Yeild 6 dozen cookies

Poppy Seed Chicken...

4 chicken breasts
2 cans cream of chicken soup
1/2 pint sour cream
3/4 cup milk
2 cups Ritz cracker crumbs
1 T. poppy seeds
1/3 cup butter

Cook chicken, cut into cubes. Make a crust with the crackers, butter and poppy seeds. (save some to spinkle on top) Add chicken, soup, sour cream and milk. Mix well and spread over the crust. Bake at 350 for 1 hour. Serve over rice

Creamy Chicken and Biscuits...

1/2 large onion chopped
1 1/2 tsp. butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup shredded cheese
6 oz. cream cheese softened
3/4 cup sour cream
6 ready to cook biscuits

Saute onion in butter until tender. Combine onion, chicken soup, cream cheese, sour cream, and chicken and put in a 9x13 pan and bake at 350 for 15 minutes. Then take out and put cheese on top and then biscuits with a little cheese on top and then back in for as long as the biscuit package tells you to cook them.

***my findings...my biscuits are sometimes mushy on the bottom. I think I would bake biscuits on a separate pan and then bake casserole according to directions and take everything out and place cooked biscuits on top just before eating.

Creamy Chicken Spaghetti

1/4 cup melted butter
1 lb. chicken breasts or tenders
1 package dry spaghetti mix
1 can cream of chicken soup
8 oz. cream cheese

Pour melted butter into crock pot. Add a layer of chicken, sprinkle dry spaghetti mix on top, more chicken, more spaghetti sauce, etc. Cook on high for 3 hours or until chicken is cooked. In microwave, melt together the chicken soup and cream cheese. Pour over chicken and let cook 1 hour or until sauce is hot, stirring occasionally. Serve over angel hair pasta or rice.

Chile Verde...

1 TBS. oil
1 chopped onion
1-2 Minced Garlic
1 diced green pepper
1 1/2 to 2 lbs. boneless Pork Roast
16 oz. jar Salsa Verde
7 oz. can diced Green Chilies
19 oz. can Green Enchilada Sauce
1 tsp. oregano
1 tsp. cumin
salt and pepper
1 lime for juicing

Saute the onion, garlic, and green pepper in the oil until softened. In the crock pot add the roast and the sauteed mixture. Continue to add the other ingredients, except the lime. Stir them together. Cook on high for 5-6 hours. After the pork is tender, shred it and turn the crock pot to low until time to serve. Right before serving squeeze the lime juice over the Chile Verde. Serve with sour cream, warmed black beans, rice, tomatoes, shredded cheese, avocado, and roll into a tortilla.

Black Bean Salsa...

2 cans drained black beans
1 1/2 jars of roasted red peppers
1/2 red onion diced
6-8 Roma tomatoes diced
1 can diced tomatoes with green chilies
1 can drained corn
1 cup avocado diced
1/4 cup orange juice
2 TBS. cilantro
1 tsp. garlic powder

Combine together, chill, and serve with tortilla chips

Ritz Cracker Chicken...

4 chicken breasts
1 packaged sleeve ritz crackers, smashed
1 handful parmesan cheese
1 tsp. ranch dressing seasoning
1/2 stick melted butter

Combine crackers, cheese, and ranch dressing seasoning on a plate. Melt butter in a bowl. If chicken breasts are really thick, pound chicken. Dip chicken in melted butter and then cover in ritz cracker mixture. Line chicken breast in a greased 9x13 pan. Bake at 350 degrees for one hour. Serve with a side salad and a baked potato.

Amber's Peach Salsa

Recipe from Amber Cragun



Peach Salsa

20-25 small peaches peeled and chopped

12 large tomatoes peeled and chopped

3 cups chopped sweet onion

4 jalapeno peppers, seeded and finely chopped (I just used 1 small can)

3 red peppers (I used red and green)

1 cup finely chopped basil or cilantro

1 cup white vinegar

4-6 cloves garlic finely chopped

3 tsp. ground cumin

1 tsp. cayenne pepper

3 T. lime juice

salt and pepper to taste (I like a lot of pepper)

3 1/4 cups sugar

You could also add a package of pectin if you wanted it a little less soupy. I also added a couple of drained cans of chopped tomatoes because I like a lot of tomatoes. I boil everything for about 20-25 mins. and then place in warm jars with warm lids and set upside down until the next morning.

Calzones (Pizza Crust)

1 package quick rise yeast

1 cup warm water (110-115 degrees)

1/2 spoonful of sugar

2 1/2-3 cups flour

1/2 tsp. salt

2 TBS. oil

Mix yeast with water water and sugar. Let sit for a few minutes then pour into mixing bowl. Add salt. Mix and slowly add flour and oil. Depending on the temperature of your house etc you may not need a full 3 cups of flour. You don't want dry dough but not too moist. Roll on flour surface and shape into a circle. Place on baking sheet. On half of the circle add pizza sauce, cheese and toppings of your choice. Fold dough over toppings and press shut. Bake at 375 degree for 15-20 minutes. Cut and serve.

For pizza just roll onto pizza stone top with sauce and toppings and bake.

CANDACE: I tried this recipe out and it was easy peezy and delicious. I was able to put "kid" toppings on 1/2 of the crust and my kind of toppings on the other.

Strawberry Peach Crisp

Recipe from Angie Hansen


Strawberry Peach Crisp
1/2 c. flour divided
2 15 oz. cans sliced peaches, drained
2 cups halved strawberries
3/4 c. plus 2 Tbsp. firmly packed light brown sugar
1/4 c. butter, cold
3 c. Post Honey Bunches of Oats with Almonds cereal, lightly crushed

Preheat oven to 350. Remove 2 Tbsp of the flour; set aside. Toss peach slices with strawberries, 3/4 cup brown sugar and remaining flour in a large bowl. Place in ungreased 8x8 square baking dish.

Mix reserved 2 Tbsp flour and the 2 Tbsp brown sugar in separate large bowl. Cut in the butter until mixture resembles course crumbs. Add cereal; stir until well blended (I used my hands to sort of squish it all together). Sprinkle over fruit mixture.

Bake 25 mins. or until topping is lightly browned. Serve with ice cream or whipped cream.

Marshmallow Cheesecake...

Crust
1 package graham crackers crushed
1 stick butter, melted
¼ cup brown sugar

Combine and spread in bottom of an 8x13 cake pan
Bake at 300 for 10 minutes
COOL, then chill

Cheesecake
1 8oz package cream cheese
1 cup confectioners sugar

Combine cream cheese and sugar – Mix well

Whip 1 pint whipping cream and FOLD into cream cheese mixture
Add 2 cups mini-marshmallows

Refrigerate

Cover with one can cherry, raspberry, or strawberry filling when ready to serve

Mexican Bean Salad...

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped

DRESSING: (I halved this and it was plenty)
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

DIRECTIONS:
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Raspberry Lemon Cupcakes...

I got the recipe from here

-1 box of your favorite moist WHITE cake mix. (it makes it easier than making them from scratch)

-6oz package of fresh raspberries.

Combine ingredients with the cake mix according to the instructions on the box. (oil, milk, eggs).

Take half of the raspberries and mash them slightly with a fork. Add to cake mixture and mix for 2 minutes. Divide in baking cups, and bake according to the instructions on the box (usually around 20 minutes at 350 F.

While the cupcakes are baking you can prepare the YUMMY Lemon Buttercream.

You'll need:

-2 1/2 cups icing sugar

-1/4 cup butter (room temp is best for mixing)

-1/2 cup "Fluff" marshmallow topping

-2 tbsp whipping cream

-1 or 2 drops yellow food color, for fun.

-zest of 1 lemon

Combine all ingredients and mix with electric mixer until smoooooth. You'll want to taste test.... for no other reason than pure enjoyment. :) **A little trick. If you have a tool for icing, with a rosette tip, it's best to put the icing in the fridge for 15 minutes so it thickens up a little.

**If you're not into lemons, try adding a few tbsp of raspberry puree, and omit the zest. (i've tried this with strawberries, and it's fabulous!)

Allow 10 or more minutes for the cupcakes to cool, before icing them (or the icing will melt, and run off!)

Top each cupcake with one beautiful raspberry.

***Emily's Findings...the raspberry flavor in the cupcakes was not strong enough for me. I think next time I will try some raspberry extract or add more raspberries. I had to double the frosting in order to have enough to pipe onto the cupcakes. Also the frosting was a little tricky for me to come together. I had to use more whipped cream then the recipe called for. The lemon flavor wasn't strong enough for me with just the zest. I added the juice of half a lemon. Next time I think I will try the juice of a 1/4 of a lemon and go from there.

Not Yo Mama’s Banana Pudding

Love this recipe-- from Shelly Brown!

Not Yo Mama’s Banana Pudding

from Paula Deen


Ingredients:

1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cups milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Directions

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Shelly leaves out bananas because they turn brown and slimy.... Hilary can't imagine it without the bananas... ♥

No Bake Peanut Butter Pie

 





Ingredients:

1 (8 ounce) package cream cheese 1 1/2 cups confectioners' sugar 1 cup peanut butter 1 cup milk

1 (16 ounce) package frozen whipped topping, thawed 2 (9 inch) prepared graham cracker crusts

Directions:

1.	Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2.	Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Hilary's Notes: I used a chocolate oreo crust (in same section as the graham crusts). I also chopped up reese's peanut butter cups and drizzled chocolate syrup on top. It would be heavenly to mix the chopped up reese's in the peanut butter part! I think this tastes like ice cream. Also... (I'm long winded tonight!), I was looking for a picture to post and turns out THE PIONEER WOMAN makes this pie too - here is a link to hers: Another Pie

Lemon Drop Cookies

I found this small recipe website with yummy recipes. This had such glowing praise, I had to try them. It made around 90 cookies! We made plates of cookies and passed them out for FHE... they kept coming and coming!!! I bought my lemon drops in bulk at Winco and 48 lemon drops = six ounces. You can find anything out on the internet. I ♥ the internet!

Hilary

 

From Website:

These cookies have pretty much made me famous. OK, so not famous. I mean, it isn't even my recipe. But, they are by far the cookie that have gotten the most reaction from others. People simply love them. In college I discovered Lemon Drop cookies from a place called Cookies By Design, they were my obsession. My roomates served them at my bridal shower. I tried for years and years to find a recipe close but never did. Several years ago my mom bought a cookbook ("5 star recipes from well-known Latter Day Saints") and this recipe was in it. I have to make a plan to give these away before I even make them. I could honestly eat them all day and all night long.

Lemon Drop Cookies

2 c. sugar

1 1/2 cup butter flavored shortening

3 eggs

2 tsp. vanilla

1 tsp. lemon extract

4 c. flour

1 1/2 tsp soda

1 1/2 tsp baking powder

1 tsp. salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops (sometimes these are tricky to find, I usually keep two or three bags in my pantry)

2 c. powdered sugar

juice of two lemons

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add flavorings. Stir in dry ingredients, lemon zest, and crushed lemon drops (I crush them in my blender). Roll into balls, flatten slightly, and bake on parchment lined (if you don't use parchment, cookies will stick to pan) baking sheet for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make a glaze by mixing powdered sugar with lemon juice. Brush glaze over cookie tops. Let cookies cool completely.

makes 4 to 5 dozen cookies.

"THE" Punch

I make AMAZING punch. There, I said it.
I’m the Punch Master. Queen of Punch. Snoop Punch. David Punchuleta. I bet you didn’t know this about me, but I seriously rock the punch bowl like no other.
I invented one very special recipe that I’m about to share with you. And I have to tell you—you’re really lucky because all you have to do is read the recipe, buy the stuff, put it together, and serve it at a party and have everyone tell you that it is the best punch in the universe.
Whereas I had to create, puzzle, reflect, and ponder the recipe in the first place in my special Punch Laboratory. I had to contact chemists from ivy league universities to perfect the chemical makeup of this recipe. I had to search the globe for the exact ingredients. I had to throw out hundreds of thousands of batches of lesser punches on my quest to attain the ideal ice-to-punch ratio.
But now that I’ve arrived at Punch Perfectdom, it’s hard for me to contain it and keep it to myself. I feel that I owe it to the world to share. You all have been so nice to me lately, and I feel so intoxicated with goodwill, that I am ready to freely give you this recipe for the betterment of mankind. If the war suddenly ends, I will know that The Punch has done its job.
OK, are you ready?

The Punch
Ingredients:
1 can frozen pina colada concentrate, thawed (Bacardi makes a good one)
1 can frozen orange pineapple juice concentrate, thawed
4 liters of diet lemon-lime soda (That’s two 2-Liters for the mathematically challenged.)
1 bag of pebble ice (You can buy it at Sonic Drive-In or at most grocery stores in the deli or meat departments.)
1 bag of frozen raspberries

And now for the directions:
*Pour the thawed concentrates into your punchbowl and stir.
*Use one of the empty cans and fill it with water four times and add it to the mixture. Stir.
*Add your diet soda to the mixture. (You can use regular sugar-filled soda if you want, but I think it gets too sweet and you will also feel guilty when you fill your glass for the sixteenth time. Which you WILL.)
*Next, add about half your bag of pebble ice.

(NOTE: Please do not insult The Punch by using crappy ice cubes from your freezer. The Punch will hate you forever.) (ANOTHER NOTE: Please do not screw up the order and add the ice before the soda. You will get an ugly foam at the top of your punch bowl.) (ONE MORE NOTE: I’m sorry if it seems like I’m micro-managing this recipe. It’s just that I have already suffered bad punch experiences so that you won’t have to. I micro-manage because I care.) Let’s see….where were we? Oh, yes. We’re ready for the crowning ingredient…
*Add your frozen raspberries to the top.

Voila! You have just created the Mona Lisa of Punch!
Your punch should be a lovely dark yellow at the bottom of your punch bowl, light lemony yellow in middle, almost white on the top, and then bright magenta on the very, very top! So pretty!
And then, when you start serving the punch with a ladle, it all mixes together and becomes this dreamy pink color.
And then, when you lift the punch bowl to your lips when it is almost gone to swallow the last few drops of punch, it is an even darker pink because the raspberries have really mixed in.
And then, when you pass out on the floor because you tipped the punch bowl too far and lost your balance, falling backward to the floor with the punch bowl hitting you square in the jaw—you will see lots of lovely yellow stars and magenta raspberries floating above your head.
Go now. Make Punch.

(Hilary here... I'm not this funny - this is straight how I copied it! And, p.s. I thawed my frozen raspberries and liked it way more than having frozen raspberry ice cubes.)

Strawberry Cream Puff Cake

I made this tonight from Mel's Kitchen Cafe blog... it was so good. Mine wasn't quite this pretty - I couldn't get my whipping cream part to get as thick and stiff... but still yum! I used lemon zest instead of orange and really loved it.

From Mel's Kitchen Cafe:

"The base of the cake, baked in a springform pan is exactly, exactly like a cream puff shell: tender and light. It holds up perfectly for the silky center made of whipped cream cheese and cream and infused with orange zest. Topped with strawberries, this was a masterpiece – and a pretty easy one at that. The presentation is stunning and the taste and flavors are out of this world.

All I can say is, You Really Must Make This.



Strawberry Cream Puff Cake


Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with fresh sliced strawberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.

Ginger Snaps

3/4 canola or vegetable oil
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups whole wheat flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves

The dough may seem "greasy" but remember that this is good oil. Mix as usual. Bake as usual. Bake at 375 degrees for 10-12 minutes.

Creamy Chicken Pesto Pizza

Recipe from here

1 Thin Crust Pizza Dough (Shelly's note: make your own or purchase one-I get mine at Papa Murphy's and it even comes with the pan to cook it on!)

1 Boneless Skinless Chicken Breast, Cooked and sliced thin
1/2 Cup Sun-Dried Tomates, sliced
2 Cloves Roasted Garlic, Minced (see note)
1 Cup Shredded Mozzarella Cheese
1/2 Cup Shredded Provolone Cheese (If I can't find any I just ask the deli to slice off a hunk instead of doing sandwich slices so that I can shred it at home.)
1 Tb Unsalted Butter
2 Tb Flour
1/3 Cup Pesto
1 Cup Heavy Cream
2 Tb Parmesan Cheese, Grated fine

*Roast garlic by slicing off the top of the cloves, placing on a cookie sheet, cover with foil, in a 400 degree oven for 30-35 min or until soft*

In a saucepan over medium heat add butter and let it start to bubble. Add flour and whisk for 1 min. It should form a ball. Slowly whisk in the heavy cream, pesto and parmesan. Add salt and pepper if needed and taste for flavor. You can add a bit more pesto or cream depending on how strong you want the flavors.

Press out the pizza dough and cover with creamy pesto sauce. As much or as little as you like. Top with cheeses, chicken, roasted garlic and sun-dried tomatoes. Bake 10-12 min at 450 or according to your dough's directions!

Shelly's notes: You could skip the sun dried tomatoes and just add sliced tomatoes before or after cooking. Artichokes, red onion and/or shrimp would be good on this too.

Shelly's Weekly Menu (yep, I'm cooking again!)

Sun/Mon: Creamy Baked Chicken Taquitos w/ Cilantro Lime Rice
Tues: Marinated Pork Chops with green salad
Wed: Late Night Pasta with green salad
Thurs: Creamy Chicken Pesto Pizza (hint: purchase an uncooked crust from Papa Murphy's...$2!)
Fri/Sat Eat out or leftovers

Country Pork Ribs

These were easy, yummy, and fall-apart good. Found the original recipe here

-Extra lean, boneless, country-style pork ribs. My package had about 6 ribs in it. (they only had bone-in when I went to the store. They worked just great. They fall right off the bone while cooking, so it was really easy to scoop out the bones before serving)

-In bowl, mix together:

-1 small can crushed pineapple with juice

-1- 1 1/2 cups ketchup

-1 cup brown sugar

-4-5 shots Worcestershire sauce

-1 tsp dry mustard (I used regular mustard)

-1 tsp dry ginger

*double this if you are going to do a bigger batch

In a large pot, spoon in a little of the sauce. Place ribs on sauce and salt & pepper those babies. Pour over remaining sauce to cover ribs.

Cover pot with a lid & bring sauce to boil over medium heat. Then turn down to low/simmer. Stir ribs & sauce every 15-30 minutes until done. They will cook at least 3 hours, but can cook longer. (I think mine were on there about 4 hours). You want the sauce to darken & the ribs will be falling apart!!

Take lid off the last 20-30 minutes for the sauce to thicken. Serve over rice & enjoy!!

Coconut Syrup

Candace's post made me think of this syrup. It is TO DIE FOR YUMMY! LOL!

1 cube Butter
1 can Coco Lopez

Melt on stove,  warm it until thoroughly mixed and warm.

This is so yummy. Mike made me crepes with fresh strawberries and this syrup drizzled on top. Delicious.

*Coco Lopez is usually found in the Hispanic part of the grocery store or by the drink mixes. It is hard to find. I know Winco carries it, but Walmart does not.

Buttermilk Syrup

2 cubes butter

2 c. sugar

1 c. buttermilk

Melt butter then add sugar and buttermilk. Boil for 2 minutes, remove from heat and add 1 tsp. baking soda and at least 2 tsp. vanilla.

Saves good in fridge for 3 weeks.

Popeye (German) Pancakes

Recipe from Ali Lee

Preheat oven to 425 degrees.

Melt 6 TBS. butter in a 9 x 13 glass dish. (I do this by putting the butter in the pan put it in the oven and let it melt while the oven is preheating).

6 eggs

1 cup flour

1 cup milk

Blend together in the blender or using a hand mixer.

Add 1-2 TBS. vanilla

dash of salt

Pour into melted butter in the the pan, bake for 15- 20 minutes. Done when puffed up and edges are golden brown. Top with powder sugar, jam or plain or syrup.

Homemade Hot Fudge Sauce

{Note to self} Remember this cute gift idea for Christmas: Farr's Candy Cane Ice Cream and a yummy jar of homemade hot fudge sauce.

Hot Fudge Sauce
2 c. semi-sweet chocolate chips
1 cube butter
1 can sweetened condensed milk
1 1/2 tsp pure vanilla extract**

Combine all ingredients in a medium sauce pan over medium-low heat and stir continually, until completely melted and hot. Do not boil.

Mixture will thicken as it cools. Microwave, stirring every 30 to 60 seconds, until the hot fudge melts again and gets hot.

**To make peppermint hot fudge sauce, substitute peppermint extract.

Milky Way Brownies

I was trying to use up a bunch of Milky Way candy bars we had & found a few similar versions to this recipe online. I thought it was both a cakey & fudgey Brownie at the same time.

Ingredients:

1/2 cup butter

13 fun-size Milky Way bars, chopped into thirds (I had the mini size, and ended up using 30 of those cut in half)

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees F.

Combine candy bars with 1/2 cup butter in a small saucepan. Cover and stir over very low heat until smooth. This is the part that takes patience, but stir, stir, and eventually it will get nice & smooth. Transfer to a bowl, let cool a bit while frequently stirring. Add in sugar and vanilla extract. Add eggs one at a time, beating well after each addition.

In another bowl, combine flour, baking powder and salt. Stir flour mixture into batter. Spread into buttered 8-inch square pan. Bake for 30 minutes or until edges pull away from sides of pan. Let cool. We didn't frost ours...the hubby said they didn't need it. Enjoy!

Party Pasta Salad

1 lb box bowtie pasta, cook in salted boiling water. When cooked, rinse in cold water & drain.

While pasta is cooking, prepare following:

1 1/2-2 cups red grapes, cut in half

8 oz can pineapple tidbits, drained

12 oz can cashew, bits & pieces

2 stalks celery, diced small

3 large cans chunk white chicken, drained

*optional: handful chopped green onions

1 bag lettuce greens

(I usually don't add these, but my mom usually does)

Dressing: Mix in separate bowl until well combined

1 cup light mayo

3/4 bottle Kraft coleslaw dressing

Mix all ingredients in large bowl. I usually add some onion salt to taste. Refrigerate several hours or overnight before serving.

This is always a hit at any party, and we actually get requests for it several times a year.

Lemon Chicken Fettuccine

2 boneless chicken breasts cut crosswise into 1/2 inch strips
salt and pepper
2 T butter
2 garlic cloves, minced
1 c. heavy cream
2 T fresh squeezed lemon juice
1 tsp grated lemon zest
1 lb dried fettuccine pasta
2 c. frozen peas (optional)
1 c. chopped fresh basil

Bring 4 quarts water to boil in a large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a large nonstick skillet over med-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, adn lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover and keep warm.

Add 1 T. salt and the pasta to boiling water and cook until almost al dente. Add peas to pot and cook until bright green, about 1 minute. Reserving 1/2 c. pasta water, drain pasta and peas, and return to pot. Add sauce, cheese, basil and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

Asian Chicken Kabobs

Marinade:
1/3 c. rice vinegar
2 Tbsp sesame oil
4 tsp soy sauce
1 c. pineapple juice concentrate (found it with the frozen juice concentrates)
1/2 tsp ground ginger
1 tsp fresh minced garlic

Kabobs:
2 small zucchinis
1/2 red onion
green or red bell pepper
1 lb chicken breasts
mushrooms

Combine marinade ingredients in a shallow baking dish and mix well. Place wooden skewers in water to soak 10 to 15 minutes.

Cut zuchinni and onions into 1" x 1" pieces and set aside. Cut chicken into 1-ounce cubes.

Alternately skewer vegetables and chicken.

Place kabobs in marinade, turning to coat evenly. Marinate covered for at least 2 hours in the refrigerator.

Transfer kabobs to grill or broiler and discard marinade. Cook on medium-low heat for 8-10 minutes or until cooked through.

Shelly's notes: We LOVED this marinade! I think next time I do this I will just use the marinade for chicken kabobs...and do something different for my veggie side dish. I just don't love veggies cooked kebab style!! But the marinade was delish and would be good for grilled chicken breasts too. I served this with Coconut Rice.

Candace's Menu

Monday-Sweet and Spicy Noodles

Tuesday-Lemon Chicken, red potatoes, veggie

Wednesday-French Dip Sandwiches, six cup salad

Thursday-Sticky Chicken, rice, asparagus

Friday/Saturday-eating out or leftovers

Sunday-Beef Tacos with Coleslaw topping

Shredded Beef Tacos with Coleslaw Topping

1 chuck roast (2-3 lbs.)
1 can black beans DO NOT DRAIN
1 16 oz. jar MEDIUM salsa

Pour beans and salsa over roast and cook in crockpot for at least 8 hours.
Remove roast and shred. Add 1 cup rice to crock pot, return roast to crockpot and cook for additional hour.

COLESLAW TOPPING
1 pkg. dry Italian dressing (prepare as pkg. directs EXPECT use lime juice instead of vinegar)
3 tomatoes-diced
3 avacados-diced
3 green onions-chopped
¼ bunch cilantro-chopped
1/2 -1 bag coleslaw

Mix and serve over top of taco meat!

Low Fat Lemon Chicken Kabobs

{fav family recipe blog}

2 Lbs chicken, cubed
green peppers, cut into pieces
red onion, cut into pieces

Marindade:
4-5 TBS. olive oil
zest of 1 lemon
juice of 1 lemon
5-6 TBS. soy sauce (or to taste)
3 cloves garlic, crushed
1/2 tsp. sugar
1/2 tsp. salt
black pepper to taste (at least 1/2 tsp)

Combine marinade ingredients in a bowl. Put chicken in a large Ziploc bag and pour in marinade (adding more lemon or soysauce if needed). Press all the air out of the bag and then seal. Place bag in a bowl and refrigerate overnight. About 30 minutes prior to serving. Alternate chicken, peppers, and onion on skewers (if you are using wood skewers-- remember to soak them in water for at least an hour). You can either grill the kabobs -- OR you can put them in the oven at 375-degrees for 25-30 minutes (or until chicken is cooked through)-- turning half-way through.

I like to add mushrooms to mine!

White Corn Guacamole (copied from CPK)

I had an appetizer at California Pizza Kitchen that was pretty similar to this. We all loved it & I thought it would be really easy to make at home.

2 cups frozen sweet white corn

3/4 can black beans (drained & rinsed)

1 ripe avocado, diced small

1/3 onion, diced small

2 tomatos--I cut off the end, squeezed out the juice & seeds, then diced it small

Juice from 1 lime

Small palmful fresh cilantro

Salt to taste

Cook corn & let cool a bit. Combine all ingredients & serve with chips!

Baked Creamy Chicken Taquitos

From Our Best Bites

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

My findings...I used 2 ounces of regular cream cheese and 2 ounces of onion and chive cream cheese. I omitted the green onions and chopped cilantro.

Lemon Chicken

Lemon Chicken
Susan Branch "Heart of the Home" Cookbook 

4 chicken breasts (I used tenders)

1  1/2 cups flour (this is way too much - also it's easy to put in bag and shake to coat)

1/3 cup butter

2 TBSP olive oil

salt and pepper

Place chicken between wax paper and pound to flatten. Coat with flour and cook in butter and oil. Salt and pepper to taste.

Sauce

4 TBSP butter

4 TBSP parsley, chopped

1 lemon

Melt butter in pan with drippings from cooking chicken. Remove from heat and add parsley and 1 TBS lemon juice. Pour sauce over chicken.

Hilary's Notes: This calls for a TON of butter. Can easily be cut back. I'd cut back when you make the sauce. Also, I used dried parsley (forgot to buy the fresh). I also thought, "Lemons, yum-- I'll double the lemon since I like lemon so much." Not a good idea! PUCKER UP SOUR! But really tender and moist and I'll definitely repeat - just won't use so much lemon!

Mexican Pollo Spud

found on this blog
Mexican Pollo Spud
4 large baking potatoes
2 chicken breasts (boneless and skinless of course)
2-3 TBSP McCormick Grill Mates Mesquite seasoning or your favorite Mexican seasoning
1 1/2 TBSP olive oil
2 tomatoes, diced (whatever is your favorite kind...I used the on-the-vine kind, but roma is very good)
1/2 yellow or purple onion, finely diced
about 1/2 bunch of cilantro, chopped
1 fresh jalapeno, finely diced optional
cheddar cheese, shredded
sour cream
butter
salt
pepper

Bake potatoes your favorite way. I wash mine, poke them with a knife a few times then wrap them in foil. Then I bake them at 400 for 1 hour or until tender. While potatoes are baking, combine diced tomatoes, onions, cilantro and jalapeno together in a small bowl. Wrap with plastic and place in the fridge. About 15 minutes before potatoes will be done, cut up chicken into slightly larger bite size pieces. Sprinkle with seasoning and toss to coat. Place oil in a large skillet and heat to medium high heat. Once hot, place chicken in pan and cook for about 2-3 minutes on each side or until no longer pink in the middle. To assemble, slice potato down the middle and then pinch the sides down and in to open it up. (Unless you have steel hands you will want to use pot holders.) Add desired butter, salt and pepper to taste. Top with chicken, cheese (I like to melt my cheese a little in the microwave a little), pico de gallo and sour cream. Then dig in!

Hilary's Notes: Mike doesn't like tomatoes, and I don't like onions, so we skipped the "pico"  and just did fresh cilantro and jarred salsa. yummy! We didn't add the butter or jalapeno either. This was VERY filling.

Shelly's Weekly Menu

Mon/Tues Italian Sandwiches
Wed/Thurs Baked Chicken Taquitos and green salad with Tomatillo Ranch Dressing
Weekend Options: Chicken and Veggie Kabobs on the grill or Late Night Pasta

Pumpkin Pancakes

I always liked being able to get pumpkin pancakes at ihop in October...but now I make them year round!

1 C Water

1/2 C canned pumpkin

1/4 tsp cinnamon

-Mix these 3 and add:

1 cup pancake mix

(You will probably want to double this recipe for a bigger family)

Cook on griddle over med-high heat. Of course these are great with syrup, but I also really like them with cinnamon & a little powdered sugar! Yummy...and not as much sugar as syrup ;)

Spicy Black Beans

Spicy Black Beans
16 oz. dried black beans
1 tablespoon of lard, bacon grease, peanut oil or canola oil
1 onion, diced
4 cloves of garlic, minced
1 carrot, diced
2-3 chipotles in adobo, chopped
1/2 teaspoon of cumin
1/2 cup cilantro. chopped
2 tablespoons tomato paste
1/4 cup lime juice
Six cups of water
Two cups of chicken or vegetable broth
Salt to taste

Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.

Drain the soaked beans.

In the pot you’re going to cook the beans, sauté the onions and carrots in your preferred fat for 10 minutes and then add the garlic for one minute. Add the beans, chipotles, and cilantro.

Cover beans with water and chicken broth, bring to a boil, and then reduce heat to low. Stir occasionally.

After 2 1/2 hours, add the cumin, tomato paste, lime juice, salt and remaining cilantro and cook for 30 more minutes or until beans are tender. (I usually let mine simmer all day.)

**The chipotles are in a can on the international foods isle and they are spicy...start with 2 and then go from there! These are the beans I serve as part of my "knock off Cafe Rio" salads. Other recipes I use for those salads are: Rice, Dressing, Pork

Chocolate Chip, coconut, peanut butter bars

I left my boys with my friend the other day and when I picked them up she shared one of these bars with me. They were delicious and my boys loved them too!

2 1/2 cups crispy rice cereal

2 cups old fashioned quaker oats

2/3 cup packed brown sugar

2/3 cup honey

1/2 cup peanut butter

1 tsp. vanilla

1/4 tsp. cinnamon

1/2 tsp. salt

1/4 cup packed coconut

1/4 mini chocolate morsels

1/4 peanuts

Directions:

In a large bowl combine the rice cereal and oatmeal. Grease or line a 9x13 baking dish. (I prefer to line the pan with saran wrap because it makes for easy clean up).

Mix brown sugar, honey and peanut butter in a small sauce pan. Stir over medium heat until just boiling. Add to cereal mixture along with vanilla, cinnamon, salt, peanuts, coconut and chocolate chips.

Press into prepared pan using a spatula, spoon or your hands. Set aside to cool, then cut into bars.

TIPS:

*To keep chocolate from melting into mixture try freezing them first as well as adding the morsels towards the end of the mixture process.

*Once the bars have cooled I place a cutting board on top of my pan and then flip the pan upside down on to the cutting board. I can then lift the pan off, remove the saran wrap, and cut into bars.

*Bars taste great if frozen. Once thawed they retrain the chewy texture however, I would avoid refrigerating the bars as this seems to dry them out.

*To keep fresh store at room temperature in a sealed container.

*Try swapping out the crispy rice cereal for something you already have one hand. Corn flakes, cherrios etc.

Fun "ADD INS" to experiment with:

Chocolate morsels, M&M's, peanut butter chips, butterscotch chips, dried cranberries, raisins, dates, dried apricots, coconut, peanuts, almonds, walnuts, flax seed, sunflower seeds, pumpkin seeds, toffee pieces....

Buttercream Frosting

4 tsp. vanilla

6 tsp. butter flavoring

4 tsp. milk or water (I use milk)

1 cup butter

1 cup shortening

Dash of salt

2 pounds powdered sugar

Mix all ingredients together until creamy. This makes A TON of frosting. I swear you could frost a 4 layer cake with it. The first time I used this recipe I only made 1/2 and it frosted a 9x13 cake plus left me plenty to do decorations with my cake tips.

Cinnamon Bun Popcorn...

adapted from Our Best Bites

12 cups popped popcorn (about 1/2 C kernels)
1 cup pecan halves, roughly chopped (optional)
1 cup brown sugar
3/4 tsp. cinnamon
1/4 cup karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1 tsp. vanilla
1/2 tsp. baking soda
1/2 bag white chocolate chips

Preheat oven to 250 degrees

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

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

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

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

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

My findings...I popped 3/4 cup of kernels and I did one and an additional half of the sauce recipe. I used 1/2 of bag of white chocolate chips and drizzled over the top of the popcorn at the end.