Clawson Kitchen

Come Join us!

2011-11-19T05:47:00.000-08:00

Hello all you Clawson Kitchen Fans!

Please come visit me at www.cookinandkickin.com and join the follower list!

Also feel free to join on Facebook!

See ya over there!

Come Visit Me!!

2011-11-03T13:48:00.000-07:00

Come visit my new location!

www.cookinandkickin.com

The site is not quite polished yet, but as my trusty followers I wanted to give you a little sneak peak. You are already used to my homemade blog so I am sure you won't mind visiting the new site while the kinks are getting worked out and the polish and shine are still in action.

I want to share it with you first, and the rest of the world once it is finished.

I thought I would start sending you all there now, as your comments in the last few weeks have been on this page rather than the new one.

I would love for you to leave me a comment about the new page and also any suggestions you may have.

Today I posted the most delicious Carmel Apple Cider Cookies. Come check em' out!

Thank You! I hope you all love the new page, and everything yet to be added to it.

Love Kaela :)

Watermelon Skull

2011-10-31T06:04:00.001-07:00

HAPPY HALLOWEEN!!!!!

Last night a few of my friends came over to watch the Miami Dolphins-New York Giants game. Due to the fact that it was the night before Halloween we decided to have festive food. I made the Funny Faced Caprese, and my friend Katie brought Worms and Dirt. Worms and Dirt is one of Dan's favorites so Katie left the extra behind for him to enjoy.

I attempted to soak gummy worms in vodka. I had heard it was awesome. I must have soaked them too long because they turned out more like one huge mass of jelly. I may have to put a little more research into that one next time I try it. Haha

I also had this watermelon sitting on my counter staring at me. I was feeling a little adventurous so I grabbed my sisters exacto knife, a shish kabob stick, a vegetable peeler, and a paring knife and went to work. This is what I came out with.

Skull with missing section for brain to show.

Sister Jenna's touch with the knife.

Toward the end of the night we all wanted watermelon but didn't want to ruin the skull so I hollowed it out from the hole in the top of the skull. We ate the "brains" and then popped a candle inside like a jack-o-lantern. It was glowing a bright red! It was hard to get a good picture of the glow but it was pretty neat:)

Watermelon Skull

Materials Needed

Watermelon

Vegetable Peeler

Shish Kabob Stick

Paring Knife

Exacto Knife

Spoon

Instructions

Use vegetable peeler to peel off all of the watermelons skin

Use a shish kabob stick to trace lines on the pumpkin where you want to cut.

Use the paring knife and exact knife to cut on the lines, and pop out sections in small pieces.

Use a spoon to dig depth in to the eyes.

Have fun! And have a safe and happy Halloween!!

Caprese - Monster Faces

2011-10-29T14:14:00.000-07:00

- Juicy Tomato - Fresh Mozzarrrrrrrrrrrella - Snip of Basil from out back - Drizzle of Olive Oil and Balsamic - A grind of S&P -

What.Could.Be.Better.?

Yum! I busted out all necessary ingredients the other night to make some Caprese to compliment the pizza I had cookin'. Having Google images fresh in my head from pumpkin carving earlier, I thought to myself; Why not make scary and funny faces out of the Caprese in honor of the Halloween season?

I had such a blast making these. I felt like a kid again. Each and every one has a different face. Dan even got into it and decided to cut out a mouth add teeth to one.

Toss a healthy Halloween food on your party list with these little buggers, or use them as a fun kids food project year round. This recipe can also be use the other 364 days out of the year in "normal form" if you want to make a regular Caprese.

ABOVE
Scary and Funny Faced Caprese

(Before S&P and Oil and Vinegar)

BELOW

Dan's idea making teeth.

Caprese - Monster Faces

Ingredients
- Fresh Mozzarella Balls - small, soft, and usually packed in a liquid
- Tomatoes
- Basil Leaves
- Green and/or Black Olives (Used for eyes. Not needed if using recipe for normal Caprese)

- Olive Oil
- Balsamic vinegar - (Quality matters)
- Salt and Pepper

Directions
-Use the first four ingredients to make the faces as you wish to create them. I used black olive pieces for the irises of the eyes. If you don't like green olives, you can replace them with black.You can also choose how to use the basil for hair. (see pic above)

-When the face is put together, grind fresh pepper and sea salt over them and drizzle with olive oil and balsamic vinegar. You can tell the difference in quality of vinegar if you have ever used the good stuff compared to the thin cheap stuff. But I have used both, and if you only have the cheap thin stuff on hand it isn't the end of the world.

Enjoy! Happy Halloween Season!

Spaghetti and Hot Dog Octopuses

2011-10-26T14:23:00.001-07:00

My sister came to visit this last week. She put on her superman cape and flew to Florida solo with her three boys. The twins are age 5, and the baby is 11 months. They arrived in one piece sporting smiley faces and ready for adventure.

We had a BLAST! I had come to forget how curious and enthusiastic little boys are about everything going on around them. Explore, build, question, help, they love to do it all! One of the many things the twins love to do is help in the kitchen. I couldn't wait for the the boys to visit so I would have a good excuse to make this dish.

After a long day at the beach collecting shells and swimming, we spent the evening organizing and sorting the shells and also making shell necklaces. We then talked about the creatures of the ocean. To my delight I discovered they already new quite a bit about Octopuses so we cut right to the chase with the dinner project.

When I explained we were going to make "ocean food", eyes grew big and voices loud. They were so excited to create their own meal. Still in their swim trunks with bare feet, I plopped each little man up on the kitchen island with a cutting board, plastic knife and their own hot dog. I know, I know, bare feet and little bums up on the counter top, with children's hands mangling Saturdays fare does not appeal to all. Though most of you, have probably found, that when the little people are close to you it doesn't really matter. You wind up eat it anyway because it has been made with love.

I demonstrated how to slice the hot dog into many octopus bodies. Once that was mastered, they learned how to poke the spaghetti threw the bodies to make legs. They were so proud of their creations, periodically holding them up and shouting. "Look Auntie Kaela! Look!"

The teacher came out in me and I had to explain how 4 pieces of spaghetti would make 8 legs. We continued to count each finished octopus for the correct amount of legs before putting it in the water. Of course we had to make a few silly ones too with too many legs:) I always love how eager young children are to learn.

Beach this was ocean food, we also added some shells in the water so we could eat octopus and shells both. The boys gobbled these creatures right up, and had so much fun making them that they requested to make them again the next day.......so we did:)

I love that children can be creative with this recipe, and play with their food a little. The boys had so much fun and loved gobbling them up too.

Picky eater in the house? Check! What kid doesn't like hot dogs and pasta?!?!?

Stretching the monthly grocery budget? Check! Grab a $1.50 pack of dogs and a box of spaghetti for a little under $2.00. This could easily make 6-8 days of kid lunches. (or more)

Need to sneakily polish your kid's math skills? Measure body size, and leg length with the ruler, count the legs, subtract legs as you eat, multiply how many legs - 5 Octopuses x 8 Legs = 40 legs

Need a Halloween project? Check! Call them Spiders instead of Octopuses!

Mixing playtime with lunch? - These are fun! Let your kid play with his or her food!! Why not?:)

Sorry - I could not help but share a TON of pictures from both days we made them. It was just too much fun!

Making the bodies.

(I can just hear their little voices)

Poking the legs in.

(Younger children may need to be shown that holding the spaghetti toward the base rather than the far end works better when poking it in the dog.)

Who ever said kids can't play with their food.....

Especially when it's this fun!!

It is so squiggly!!!

So proud:)

Hard at work making the legs.

Look at this!!! Creepy!!!

Final Product - The platter of Octopuses and Seashells

Spaghetti and Hotdog Octopus!!

Ingredients
Package of Hot dogs
Box of Spaghetti

Directions
Cut Hot dogs in pieces
Poke 4 uncooked spaghetti strands halfway through each hot dog piece
Place in boiling water and cook according to directions on spaghetti box.

-I used 100%Whole Wheat Thin spaghetti and it said to cook 7 minutes, as did the shells I threw in there. All cooked for 7 minutes resulting in yummy "seashells" and "octopuses" for lunch.
-We dressed the octopuses and shells with butter and Parmesan with a side of ketchup to dip because that is how my nephews like their noodles.

Pink Lemonade Bars

2011-10-20T19:26:00.000-07:00

These pink lemonade bars were popular at the baby shower I recently hosted. My friend Christy is having her first baby girl so we threw her a pink themed baby shower. Pink decor, pink food, and optional pink attire for the guests. My friend Katie, who co-hosted with me brought pink M&M cookies, pink fruit pizza, and mini Red Velvet Cupcakes with pink frosting. I served Pink Lemonade, pink coated Oreo Truffles, Pink Fruit Dip, cream puffs, and these delightful Pink Lemonade Bars. I read that they freeze well too so I saved a few in my freezer for my company to next this week. The combo of the sweet and tangy top paired with the rich, buttery, bottom is quite the match. Make these for your next pink party, Valentine party, bridal shower, breast cancer awareness event, or just because they are good:) I found this recipe through Woman's Day Magazine. I think using quality ingredients like real butter andscrewy squeezed lemon juices is important.

Pink Lemonade Bars
(From Woman's Day Magazine)

Crust

11⁄2 sticks (3⁄4 cup) butter, softened (I used real butter)

11⁄2 cups all-purpose flour

1⁄2 cup confectioners’ sugar

Topping

4 large eggs, at room temperature

2 cups granulated sugar

1 Tbsp freshly grated lemon zest (From the peel leftover from the lemons I juiced)

1⁄2 cup fresh lemon juice (juice from fresh lemons - took about 3 lemons)

1⁄4 cup all-purpose flour

1 tsp baking powder

Red liquid food color

Decoration: confectioners’ sugar

Directions

1. Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray.

2. Crust: Beat butter, flour and confectioners’ sugar in a large bowl with mixer until blended. Press over bottom of pan.

3. Bake 15 minutes, or until light golden. Leave oven on.

4. Meanwhile, make Topping: In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add about 5 drops food color and beat until Topping is pink. Pour over the hot crust.

5. Bake 25 to 30 minutes until top is golden and topping has set. Cool in pan on a wire rack.

6. Lift foil by ends to cutting board. Cut in 6 rows lengthwise, 8 crosswise to make 48 bars. Dust with confectioners’ sugar.

Storage tip: Refrigerate airtight with wax paper between layers up to 1 week, or freeze up to 1 month.

Apple Pie Moonshine

2011-10-16T08:54:00.000-07:00

While sitting around the bonfire in Montana last summer, I took a few sips of a delicious homemade concoction. My sister's friend Joe was nice enough to share his recipe with me. Though this stuff taste like candy, let me remind you that it is not:)

(WP Clipart)

Apple Pie Moonshine

2 gallons of Apple Cider

3 Cups sugar

Cinnamon Sticks

Vanilla Bean Whole

1 Liter of Everclear (190 Proof)

Boil - Cider, Sugar, Cinnamon, and Vanilla bean until the Cinnamon sticks are unwrapped. Let cool down to room temperature. Once cooled then add Everclear. Chill and drink in moderation.

I enjoy this beverage served at room temperature in a mason jar:)

If you are looking to store this drink, I advise storing it in sterile mason jars with lids or recycled glass bottles with tops. If you like extra cinnamon, pop one of the used cinnamon sticks in with the moonshine as you store it. Keep it in a cool, dark, dry place.

Pumpkin Spice Latte

2011-10-13T06:27:00.000-07:00

Fall has arrived! Growing up in Montana, Fall was defined by hunting season, cool weather, harvest of the fields, and hues of red, orange, and yellow falling from the trees. Those were the days when my Mom's warm soup, or baked goods spiced with fall flavors would dress the dinner table. In the Fall, feeding the farm animals, hunting, harvesting the crops, and playing kept everyone quite busy. Dinner was almost always after dark, when we couldn't be productive outside anymore. With the tips of our noses and cheeks a tad pink from the chill in the air, and the moon and stars starting to peak out of the evening sky, we would scoot up to the table and allow a hot family meal to quickly warm us up....Those were the good ole' days.

Now, I am in the good new days, which will probably someday become the good ole' days also. I have lived in South Florida for a couple years now. This time of year I do miss Fall in Montana a bit, but I have come to appreciate a new kind of fall. I have grown to love a Fall that is filled with a different kind of beautiful weather. The weather is cooling off perfectly where I can enjoy myself outside without feeling like I may die from heat stroke. It is perfect for BBQ'ing, beachin' it, and evening walks. My new Fall is filled with northern house guests, and Miami Dolphin Football Games, where I go root on my husband Dan and the rest of the team.

Even though Fall in Montana and Florida are different in many ways, I have learned to tie them together with the scents and tastes of Fall. Regardless of my location, I will always raid the nearest Wal-mart for candles scented of Apple Pie, Pumpkin Spice, and Cinnamon. It doesn't matter what the temperature is outside, I will always use nutmeg, pumpkin, cinnamon, and apples just a tinch more than usual during this time of year.

As a new Floridian, my little sister was missing her Northern Fall the other night. To make her feel at home, I made some Apple Crisp and decided to take a stab at a Pumpkin Spice Latte. As we curled up on the couch in fuzzy blankets, and enjoyed the flavors, I once again realized I love Fall.

Pumpkin Spice Latte
(served 3 of us)
2 cups of Skim Milk
4 TB Libbys 100% Pumpkin
3 packets of Splenda
1 TB of Vanilla
1/2 tsp Pumpkin Pie Spice
1 to 1-1/2 cups of strongly brewed coffee ( I used a french press )

optional - whipped cream or ice cream for the top - ( I tried but actually like without better because it allows you to taste the pumpkin more and I don't like my coffee too sweet.)

Directions
-In a saucepan over med-low to med heat stir the milk and pumpkin together with a wire whisk until it is steaming. Do not let it boil just steam.
-After it is nice and hot, add the hot coffee, Splenda, vanilla, and spice.
-Stir it all together and serve with the option of topping it off with whipped cream or ice cream.

Oven Roasted Gourmet Potatoes

2011-10-11T04:57:00.000-07:00

Dan and My wedding was this last summer. My Maid of Honor, Jennifer, has been my best friend since Elementary School. I give her 99% of the credit for our relationship. I do not keep up with Birthdays or Anniversaries very well. I usually pop her birthday card in the mail the day of. I am not good at calling people, or staying in touch. She is the one that makes the phone call the majority of the time. We usually play phone tag, and wind up catching each other about once a month. Through the years we have even went a couple months without touching base. But all of this, she understands and accepts about me.

She knows me well. She knows that if I am missing in action, I am perfectly fine, just busy. She knows that I usually won't take time to pick up my phone and dial a few digits to chat. She knows that not hearing from me for weeks or even months on end doesn't mean I am mad at her. She knows that when she finally does get me on the other end of the phone, we will pick up right where we left off.

Jennifer knows a lot about me. A lot that dates as far back to the years running around barefoot through the hills on my farm with our goats and the dog by our sides. The years of skipping school to ride horse and have picnics. The years filled with helping each other write love letters and sneaking out on the weekends. The years of keeping in touch through college even though we were a couple states away. This summer she threw a magnificent bridal shower for me. At the shower she gave me a special gift filled with numerous items that held significance to all of the years of our relationship . One of those items was a bottle of White Truffle Oil.

Last night I popped the cork on that bottle. Something delicious came of it. Jennifer, this one's for you:)

One serving is NOT enough!

The gooey goodness of the Gorgonzola combined with the crisp slices of garlic all over the soft pieces of potato with crisp little corners and edges. OOOoooH YuM! And then of course, you just have to have the drizzle of White Truffle Oil. Ah! Heaven!

- Oven Roasted Gourmet Potatoes-

-Ingredients-
2 1/2 - 3 cups of smaller red potatoes cubed up
Sprinkle of Cajun seasoning
Sprinkle of garlic powder (not salt)
Sprinkle of Montreal Steak Seasoning
Pam
6-8 Tsp Reduced Fat Crumbled Gorgonzola
3-4 Big cloves of garlic

-Directions-
-Preheat the oven to 450 degrees.
-Take approx. Cut smaller red potatoes in half lengthwise. Then slice and cube in about 6-8 little cubes roughly about 1 inch by 1/2 inch. Measure about 2 1/2 cups of the cubed potatoes.
-Spray a pan with Pam. Sprinkle potatoes in the pan. They should lay in a single layer. It doesn't matter if they touch.
-Sprinkle potatoes with Cajun Seasoning, Garlic Powder, and Montreal Steak Seasoning. Keep in mind that Cajun Seasoning and Montreal Steak Seasoning both have Salt in them so sprinkle according to your taste.
-Spray Pam over the potatoes and pop in the 450 degree oven uncovered for 15 minutes. During this time, peel 3-4 big cloves of Garlic. Then slice them as thinly as possible. Set Garlic to the side.
-After the 15 minute time goes off, toss, turn, and stir potatoes and pop back in oven for 5 more minutes.
- After the 5 minute timer goes off, sprinkle the 3 gloves of Garlic over the potatoes and pop it back int he oven for 6-7 minutes depending on desired garlic tenderness.
-After the 6-7 minutes, sprinkle the potatoes with the Gorgonzola one tsp at a time so that it is evenly distributed.
-Pop back in oven for 2-3 minutes or until the cheese is melted a little.
-Remove potatoes from the oven and drizzle with 3 tsp of white truffle oil.
-If I am making this dish for myself I drizzle the whole dish before serving.
-Dan doesn't care for the strong flavors of white truffle oil, so I set the table with the bottle of oil and let everyone drizzle their own.

(Served 3)

Fruit Dip

2011-10-08T06:57:00.000-07:00

This delicious fruit dip is so easy it is almost not classified as a real recipe. I loved this dip so much I had to seriously stop myself from eating it by the spoonful. I made this for a girls football watching party. Before I left the house, I scooped a cup or so in a little bowl to save for Dan for his breakfast fruit the next morning......

The dip was a hit with the girls at the party, and when I got home I lost all self control and started dragging strawberries so deeply through the dip you would think I was trying to drown the poor things. Luckily I ran out of strawberries halfway through my feeding frenzy and snapped back to reality. Embarrassed by how I had inhaled half a bowl of dip in possibly less than 2 minutes - I sheepishly covered the dip, hid it in the back corner of the fridge, and swore I wouldn't touch it till Dan had a chance to have a taste too.

The next morning Dan enjoyed his fruit dip like a gentleman, "dipping" his fruit rather than dragging and drowning it. I wonder if he noticed when I used my finger to swipe the sides of the dish clean like a kid with a cake batter beater?

Lets just say I will make this again, but not before I first remind myself to mind my manners.

3 Things I Like About This Dip

1 - It is very easy and fast to make
2 - Does not taste like it was easy to make
3 - It keeps well for at least 3 days in the fridge so its a great make ahead or left over
recipe

Fruit Dip
Ingredients
- 8 oz package of cream cheese at room temperature
- 3 strawberry yogurts (or whatever flavor you like)
- 1 regular size jar of Marshmallow Fluff (I found mine at Walmart for under a buck)
- 1 tsp of vanilla

Directions
- In a mixer mix the room temperature cream cheese and one yogurt at a time at medium speed. When the cream cheese is broken up good, speed the mixer up to med/high and whip until the cream cheese is not lumpy. (there may be tiny tiny little specks but that is ok.)
- Add Vanilla and mix in
- Add the marshmallow fluff and mix at lox/med speed until blended
- Keep in refrigerator until ready to serve.
- Serve with fresh fruit such as strawberries, bananas, grapes, pineapple, or whatever floats your boat.

Caramel and M&M Rice Krispie Treats

2011-10-04T19:44:00.000-07:00

Caramel and M&M Rice Krispie Treats

Shared by Crystal

We are in charge of treats at the big boys' school tomorrow, so I made a Fall version of my cousin Rhonda's caramel rice krispie treat recipe. These are YUMMY! You'll never want a plain krispie bar again.

1 stick of butter

1 bag of marshmallows

1 bag Kraft caramels

8 cups of Rice Krispies

1 cup White Chocolate Candycorn M&Ms

Melt butter and caramels for 3 minutes in the microwave, stirring every 30-45 seconds until fully melted. Add marshmallows in during the last minute. Stir Rice Krispies in with the caramel mixture until combined. Fold in M&Ms. Either pour into a well greased 8x11 pan or scoop into muffin papers. Enjoy!

A fun variation on these may be to use Pumpkin Spice marshmallows. I saw them in the store tonight, but opted for the plain ones this time.

Symphony Brownies

2011-10-02T19:58:00.000-07:00

Photo Courtesy of Flicker

These Symphony Brownies are easy-peesie-lemon-squeezey, and are delicious to boot!

I first tried Symphony Bar Brownies this summer, the morning of my wedding. I know, I know, the last thing a bride needs to do is eat brownies and then try to squeeze into her dress with a full tummy..... but I just couldn't resist these little buggers.

My Aunt RuthE, who I have always thought of as the queen of baked goods, made these available on my wedding day. She kindly sat me down, and insisted I relax, take a breather, and eat something so I didn't fall over during the ceremony. She ordered up a plate of food and let me reflect as she painted my nails. What a great lady:)

About a week ago, my sister Jenna reminded me how awesome these brownies were. I immediately emailed my Aunt for the recipe and she was kind enough to promptly reply back with it. It is a Paula Dean original that has changed a bit throughout the years, but she still bakes them according to the original recipe (not the new version with walnuts).

Thanks Aunt RuthE

Uncle Gerald and Aunt RuthE

Symphony Brownies
Paula Dean Recipe - Passed to me from Aunt RuthE

Ingredients
1 - Box of Brownie Mix (plain kind)
3 - HUGE Symphony Bars with Almonds and Toffee Chips (6 oz each)
Eggs, oil, and water called for on the back of the Brownie Box
Powdered Sugar
Pam spray
Tin Foil

Directions
-Mix up the brownies according to the directions on the back of the box.
-Line a 9x13 pan with the tin foil and spray it with the Pam.
-Spoon half of the brownie batter into the foil lined 9x13 pan. Smooth it out so it is evenly distributed covering the bottom.
-Unwrap the candy bars and lay them side by side in the pan over the batter.
-Cover the Symphony Bars with the remaining batter and spread it as evenly as possible.
-Bake according to brownie box directions.
-Let the brownies cool completely before removing the brownies from the pan by lifting the edges of the tin foil.
-Sprinkle with a touch of powdered sugar for looks:)
-Cut and then serve or store in an airtight container.

-TIPS-
*Using foil makes cutting the brownies easier because they are out of the pan when cutting.
*I only had 2 Symphony Bars instead of 3 and it worked fine to break them up and put spacing between the pieces. I felt they tasted just as good, but I recommend using 3 because 2 made it harder to spread the batter on the top layer because the pieces wanted to move around.

Mini Oreo Cheesecakes - By Martha Stewart

2011-09-17T06:58:00.000-07:00

My Mom is the master of cheesecakes. I LOVE cheesecake, but rarely make it because I know that if I make one, I will eat one. I am not talking one bite, or even one slice. I am talking the whole darn thing! I have NO self control!

I made these delectable little guys for another locker room snack. They were a sure fire hit with my household, neighbors, friends, and my husbands locker room buddies. I split one with my sister just to taste test them before delivery. I proceeded to eat two more by myself before I could manage to get them out the door. There goes that awesome round of cardio I did this morning! Oh well, what can I say.....My name is Kaela and I am a food-aholic.

Enjoy this recipe! I sure did, and will again soon:)

Mini Cookies and Cream Cheesecakes
Recipe By Martha Stewart

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

Divide batter among pans. Bake for about 22 minutes or until filling is set.

Cool completely on wire racks. Refrigerate 4 hours or overnight covered. Remove from pans just before serving. ( I let them cool for 5 minutes in the muffin tins and then gently removed them still in their foils onto wire cooling racks so I could reuse the pans quickly.)

Makes 30 cheesecakes.

Cinnamon Apple Cheesecake Bars

2011-09-14T09:19:00.000-07:00

I originally made these bars using a recipe called Apple Streusel Cheesecake Bars from the Betty Crocker website. Dan wasn't personally a huge fan, but a few of the fellas in the locker room enjoyed them anyway. I think he was freaked out by the texture of the cheesecake layer as he is used to homemade cheesecake. I wasn't entirely impressed but they were pretty good.

Well......"pretty good" in this house usually doesn't get a second chance considering I have a stack of recipes a mile high that I can't wait to try. Lucky for me I have a sister who can tweak things to perfection! Whether it be a broken sipper, a weedy flower bed, an ugly wall, or even a so-so recipe, she can usually whip it into shape and make it irresistible.

Big sister came through once again and here is a recipe worth trying! D-E-Licious! She made these for her weekend guests and they gobbled them right up! The biggest change made was the substitution of sour cream replacing half of the cream cheese. This allowed both an appropriate thickness for the cheesecake layer, and an improved homemade taste and texture. These cinnamon-y bars are a perfect introduction into fall baking. My favorite time to enjoy these are mid-morning with a steamy cup of coffee:)

Cinnamon Apple Cheesecake Bars
Originally adapted from Betty Crocker by Crystal Maus

1- oatmeal cookie mix (1 lb. 1.5 oz)
1/2 cup of firm real butter
1- (80z) package of cream cheese
3/4 to 1 cup of sour cream
1/2 cup of white sugar
2 TB of flour
2 tsp of vanilla
1 egg
1 can of apple pie filling (Get the one with most fruit and a touch of cinnamon)
1/2 tsp ground cinnamon
1/4 chopped small pecans or walnuts

Heat oven to 350 degrees. Grease a 9x13 pan on both bottoms and sides.

In a large bowl cut the cold butter into the cookie mix with a pastry cutter or by using two butter knifes. (like making pie crust) Cut in the butter until the mixture is crumbly and course, then press all but 1 and 1/2 cups of the mixture into the bottom of the greased 9x13. When the cookie/butter mixture is pressed evenly into the bottom of the pan, bake it for 10 minutes.

While the cookie part is baking, beat the softened cream cheese, sugar, flour, vanilla, egg, and sour cream on medium speed until smooth.

When the cookie part has baked for 10 minutes, remove it from the oven and spread the cream cheese mixture evenly over it. You have to be careful with this step so you don't break the cookie layer. I glob the cream cheese mixture onto the cookie layer in 4-6 different piles and spread it in all directions from there.

In a bowl, mix the apple pie filling and cinnamon. If the apple pie filling has whole apples in it like mine did, run two knives through it to slice them up a bit into smaller pieces. Spoon the apple/cinnamon mixture evenly over the cream cheese layer. Sprinkle the 1 1/2 cups of cookie crumbs over the top. Sprinkle with nuts if you choose to do so.

Pop it in the oven and bake for 35-40 minutes or until the cookie crumbles turn to a light golden brown.

Remove from the oven and cool for 30 minutes or more.

Refrigerate to chill for at least 2 hours. Also store the bars in the fridge.

Cut and serve.

Pioneer Woman's Pork Sandwiches w/ My Slaw

2011-09-09T10:18:00.000-07:00

Good ole' Pioneer Women - I have been following her for a couple years now, and was so happy to see that she now has her own TV show! Now even more people can see how great she is:) You Go Girl!!! In honor of her show starting I decided to fiddle through her website and make something of hers for dinner.

I chose her Pork Sandwiches with Cilantro Slaw. I did follow her pork recipe exactly. For those of you who know me well, following any recipe to the T is a rare happening. Haha. I did however change the Slaw recipe due to ingredients I didn't have on hand, and other ingredients I wanted to give a whirl.

Both the pork, and the slaw turned out fabulously. This recipe was easy peesy and delicious! I will surely be making this again. The leftovers were great on either another sandwich, or a tortilla with a touch of shredded cheese, onion, or whatever taco stuff you have in your fridge:) Don't be afraid of the peppers in the meat. They did NOT add too much kick. I think they may have a bit more if I would have chopped them up before cooking. I chose to fish them out of the sauce after the meat cooked, chop em' up, and put them on a plate for people to add to their sandwich as they desired.

(On a Tortilla)

Pioneer Woman's Pork Sandwiches

Ingredients

1 whole Onion, Peeled And Quartered
1 whole Pork Butt (pork Shoulder Roast)
Salt And Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Cola (Dr Pepper, Coke, Etc - I used Diet Dr Pepper)
2 Tablespoons Brown Sugar
12 whole Good Quality Kaiser Or Deli Rolls

Preparation Instructions

MEAT

Preheat oven to 300 degrees.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stove-top and return the meat to the liquid to warm up.)

My Slaw for the Sandwiches

I had this Slaw at Dan's Aunt and Uncle's house that was sooooooo yummy. It had Crumbled Blue Cheese in it. I asked for the recipe and they gladly supplied. When making these sandwiches I did not yet have their recipe but definitely made this with their recipe in mind:)

1/2 Large or 1 Small Head of Cabbage, Sliced Thin
2 whole Jalapenos, Halved Lengthwise And Thinly Sliced with Seeds for heat - If you are not a Jalapeno or heat fan, I suggest one Jalapeno without the seeds.
1/3 cup Whole Milk
1/6 cup Dill Pickle Juice
1/2 cup Mayonnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
1/8 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 Small or 1/4 Large Onion, Sliced Thin
1/2 cup to 3/4 cup Low Fat Crumbled Blue Cheese depending on what you like

Combine shredded cabbage, onion, and sliced jalapenos in a bowl. In a separate bowl mix milk, pickle juice, mayonnaise, vinegar, sugar, salt, and black pepper. Pour over cabbage. Toss to combine. Sprinkle in Blue Cheese on top, cover and refrigerate two hours.

SANDWICHES

Additional Ingredients - Butter and Buns.

Butter both halves of Kaiser rolls or whatever type of bun you are using. Then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.

The combination of the hot liquid from the meat and the cool, creamy liquid from the slaw is deliciousness in your mouth - believe me:)

Mint Truffle Brownie Bites

2011-09-03T15:38:00.000-07:00

Some days you feel like whipping up a gourmet, from scratch, beautiful creation....Something that makes you feel like a true chef because you started with 50 simple ingredients and in the end, created one magnificent masterpiece.......

Yesterday was NOT one of those days. Ha!

I wanted to make something yummy for the locker room, but didn't feel like going to the grocery store, dragging out my flour, sugar, vanilla, ect, or putting in too much effort. So I fell back on the idea of this simple recipe. It is quick, very easy, and oh so yummy:)

Enjoy!

Ingredients

Box of brownie mix
Egg, water and oil that the back of the box calls for
Bag of Mint Truffle Hershey's Kisses either frozen or chilled in fridge (mine were left over clearance candy from Christmas so they were frozen)
Pam or Baking Pam

Directions

-Mix the Brownie Mix, egg, oil, and water according to the directions on the back of the box.
-Spray a tart or mini muffin pan with Pam or Baking spray.
-Spoon the brownie mixture into a mini muffin or tart tin filling each cup about 2/3-3/4 of the way to the top
- Bake in 350 degree oven for approx 11-13 min or until the brownie cups look set on top. While the brownies are baking, unwrap one Mint Truffle Hershey's Kiss for each brownie cup that is baking.
- When brownie cups are pulled from the oven, immediately stick a Mint Truffle Hershey's Kiss into each brownie cup.
- Let cool for about 5-10 minutes. Then carefully use a butter knife to help you remove each brownie cup. Set them on a wire rack to cool completely.
-Store completely cooled brownie bites in an airtight container.

Healthified Tuna Salad

2011-08-18T06:16:00.000-07:00

If you love Tuna Salad Sandwiches but are trying to cut a few calories, I found the perfect twist on the traditional Tuna Salad Sandwich or Tuna Salad on Crackers......Tuna Salad on crisp slices of cucumber! Yummy and healthier!

You cut back on the carbs when replacing the 2 bread slices or crackers with crisp slices of cucumber. I also use Smart Balance Mayonnaise or Lemonaise from Whole Foods rather than real full calories mayo if I can help it.

This is kind of a throw together recipe and measurements depend on desired taste. This makes a quick and healthy lunch when I am in a hurry. The freshness and crunch of the cucumber is just perfect for a hot summer day:)

I believe I cut this picture out of an old Country Living Magazine that I had from my Grandma. A few of these magazines from 1994-2002 made every move so far so I finally broke down and cut out all the recipes I would like to try. I already like the way I make tuna which is how my Mom made it when I was growing up, so I use that recipe, but the idea of cucumber slices was new to me so I tried them and LOVED it:)

Healthified Tuna Salad

Canned Tuna drained
Mayo of choice
Fresh Dill chopped fine
Dill Pickles diced small
Onion white or yellow chopped small
pepper

Mix all ingredients in a bowl, amount of each ingredient depends on taste of eater.

Use sliced crisp cucumber rounds to dip like chips, or tuna can be served on top of each round and garnished with a bit of Parsley or more Dill.

Soft, Chewy, Oreo Crunch Cookie

2011-07-31T11:39:00.000-07:00

Soft, Chewy, Oreo Crunch Cookie

Is it possible for a cookie to be soft and chewy yet also crunchy? You bet it is! The soft bendy cookie surrounded by the crunch of the Oreo crumbs in this recipe brings something totally amazing to your mouth. These cookies are just as delicious when cooled off as they are fresh out of the oven.

NFL Football season is underway and training camp has officially started. I do not enjoy my hubby being gone for weeks on end, but I DO enjoy being able to use the football team as my taste testers! Better yet, it allows me to bake (which I love), and not gain weight eating it all in one sitting (because we all know that I have NO self control). I try just 1 or 2 of each treat I make, then quickly scoot off to the facility to deliver the goods before I gobble them all down.

Well my taste testers gave this recipe a two thumbs up. I have a feeling these will be requested again. Next time I'm cranking out a double or triple batch of these bad boys.

Soft, Chewy, Oreo Crunch Cookie

Bake Time: 12 to 15 minutes

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
2 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 - 3/4 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Roll them well so the whole cookie is covered in crumbs. Place the cookie balls on the baking sheet. Do NOT press down. They will fall on their own. Bake for 12 to 15 minutes, or until the edges are JUST golden.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

(SLIGHTLY Adapted from Brown Eyed Bakers Blog)

Fresh Squeezed Hard Lemonade

2011-05-18T16:08:00.000-07:00

By Crystal

Recipe is for 1 gallon of lemonade-

-The juice of 17 lemons
-8 cups of sugar syrup
-8 cups water
-2 cups of tequila
-1 1/2 TB pure vanilla extract

To make sugar syrup, heat 4 cups of sugar and 8 cups of water until sugar is dissolved. Cool.

Mix all ingredients, add ice and slice lemons and limes in the top. Enjoy!

Easter Chicks

2011-04-25T14:54:00.000-07:00

Easter Chicks

Dan and I took these as one of our dishes to a friends house for Easter Dinner. The hostess, Christy, who is a fabulous food blogger and cook appreciated the cuteness, and the kids liked em too:) I ran across the idea on the Internet at all recipes.com and just HAD to give them a shot. They are a little time consuming but definitely worth it. Especially when you only get to make them once a year. I used some of my own techniques a an extra ingredient or two. This would be a fun recipe for the kids to help put on the eyes and nose. And if you have a young little picky eater, this may be just the trick because it is fun:) They turned out sooo darn cute... and great tasting too:)

12eggs

1/2 cup mayonnaise

1/2 cup fresh shaved Parmesan copped up

2 full tsp finely chopped purple onion

1/2 tsp curry powder

1/2 tsp yellow mustard

1/8 tsp black pepper

1 TB pickle or olive juice

Kale (For greenery)

A few stuffed green olives

1 carrot

Hard Boil the 12 eggs

- place eggs in single layer in pot and cover with water about an inch above eggs.

- cover and bring to a boil

- once it comes to a boil, remove from the heat and leave covered for 15 minutes

- after 15 minutes, place eggs in cold ice water until cooled

(keep eggs in fridge until ready to use)

-Peel Eggs

(trick - tap on counter and/or roll in hands to crack egg all over, peel with side of thumb under

water.)

-Cut a thin slice off the bottom of each egg to make it sit up straight by itself.

-About 1/3 of the way down the egg, use a paring knife to deeply cut the zig-zags in the eggs.

-Pull Egg parts apart and carefully scoop out yolks.

-Put yolks in a bowl and smash them with a fork.

-Add the Mayonnaise, Parmesan, onion, curry, mustard, pepper, and olive juice to the smashed

yolks. Mix well.

- Next I used a frosting piping bag and tip to squirt the mixture into the larger bottom half of the egg white, but if you don't have a bag and tip you could probably just spoon it in there.

-Place the egg white tops on top of the yolk mixture.

-Slice the green olives to make eyes, and the carrot to make little beaks.

-Gently press the eyes and beaks into the chick.

-Place chicks on a bed of Kale if desired. (it is also handy to help keep unsteady chicks standing)

-Refrigerate until serving.

ENJOY!!

Asian Lettuce Wraps

2011-04-06T16:00:00.000-07:00

From Crystal-

I found this one on Our Best Bites and these are so good! I ground my own chicken, which I think makes a huge difference. Enjoy!

Asian Lettuce Wraps
Recipe by Our Best Bites

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.

To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.

Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.

Fast Warm Donut Balls

2011-03-06T16:49:00.000-08:00

Fast Warm Donut Balls

These are SO fast and SO easy. Something quick to whip up for a treat, after dinner, or when the kids come home from school on a cold day. These will AMAZE you! I can't remember who taught me these. It was back in my teens I believe.

Ingredients -
Tube of Pillsbury or similar refrigerator biscuits-regular ones NOT layered or flaky
Oil for frying such as vegetable or peanut
Choose your favorite - powdered sugar, white sugar, cinnamon and sugar

Directions -
-Fill a bowl or two with sugar, cinnamon and sugar, or powdered sugar. - Set aside
-Fill a pot with about 2 inches of oil.

-Heat oil to a steady 350 degrees make sure it doesn't get over 350(use candy thermometer)

-Take refrigerator biscuits out of tube and cut each biscuit into quarters.

-Flatten each quarter a little bit before carefully placing in 350 degree oil.

-Place a few pieces of dough in the oil. Don't over pack. They shouldn't be crammed and touching.

-Fry dough until golden brown and then flip to fry the other side until golden brown. (about 2ish min per side) I always try just one piece first to be sure that my oil is not too hot - which results in the outside of the donut being burnt but the inside being doughy.

-Remove golden biscuit from oil onto paper towel. After about 30 seconds you can roll donut in your choice of sugar.

-Continue to fry dough until all dough pieces are donuts. As you are frying keep thermometer in oil to constantly check oil temp.

-Enjoy warm.

-With a person or two in the house, I have a hard time keeping a plate filled with fresh ones!

Peanut Butter and Jelly Bars

2011-01-29T16:46:00.000-08:00

Peanut Butter and Jelly Bars

from Crystal

by Ina Garten, Food Network

The boys and I went to stay with friends last weekend and Bridgette had made these because the kids were coming. Tell you the truth, we all enjoyed them the same :) These are to die for!

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment,cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla,eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Mary Alice's Hoagie Dip - Courtesy of Food Network

2011-01-04T05:56:00.000-08:00

In some ways I live a "way cool" life. Though sometimes I am reminded that our life doesn't always allow for the normal cool things that we did pre-career. This New Years Eve Day it was brought to my attention that my fiance and I are 25 years old with no children, yet this was our 3rd year in a row that we were not allowed to do anything young and crazy to celebrate New Years.

A few of my girlfriends in the same situation got together and we threw a little get together at our house. Because the guys had to be in early the party did not last into the wee hours of the morn, but we did have a blast and it was nice to spend time with those meaningful to us on the last evening of 2010. We had 6 adults other than ourselves, 3 cute little boys, and one extra adorable puppy (besides Rylee).

Lots of fun was had by all as the men shot off fireworks, the brave kids wildly jumped off the top of the rock waterfall into the pool, and everyone played games and ate lots of good grub.

When I get together with this group, I always know there will be alot of awesome food. I also know that I have the room to experiment with new recipes. I can always count on these guys to give me their honest opinions.

One of the recipes I used for New Years was an experiment. Mary Alices's Hoagie Dip I saw on the Food Network website and I thought -Hey! I can use my leftover ham from Christmas! This recipe was a hit! When my friend Christy made sure to deliver some to her husband out on the patio and asked for the recipe I knew it was a keeper. She is the blogger/food Queen over at http://www.thegirlwhoateeverything.blogspot.com/ I trust her taste buds:)

I only changed a few little things in this recipe by doubling this or that and adding this or that. I will type it how I made it, but also attach the link to food network:)

Mary Alice's Hoagie Dip

Photo Courtesy of Food Network

1/2 purple onion very thinly slices and then chopped coarsely
4-5 pickled Pepperoncini Peppers drained and then sliced and chopped coarsely
1/2 head iceberg lettuce chopped about the size of nickels
1 large tomato, halved and seeded and chopped to nickel or penny size
1/4 pound deli-sliced Genoa Salami sliced and diced
1/4 pound deli-sliced ham (or left over Christmas Ham) sliced and diced
1/4 pound deli-sliced Prosciutto sliced and diced
1/4 pound deli-sliced Roast Turkey
1/4 pound deli-sliced Provolone Cheese sliced and diced
1/2 cup Mayonnaise
1 TB Extra-Virgin Olive Oil
1 TB Pepperoncini Pepper Juice
1 TB Apple Cider Vinegar
1 tsp dried Oregano
1 1/2 tsp dried Basil
1/4 tsp Red Pepper flakes
1 10-to-12-inch round loaf of choice (I used Pumpernickle)
8 hoagie rolls, cut into pieces or halves for dipping

Combine the chopped vegetables, meats and cheese in a large bowl.

In a small bowl mix the mayonnaise, olive oil, pepperoncini juice, vinegar, oregano, basil and red pepper flakes and stir until everything is all mixed up.

If you are going to serve within an hour or two, pour the dressing over the meat/veggie mixture and toss until combined. Refrigerate until ready to serve.

If you are NOT eating it soon, I would keep the dressing off of it until an hour before. This way the dressing wont make the lettuce soggy. Keep all ingredients refrigerated until eaten.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the top piece taken out into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.

I found this to not really be a "dip", but more of a spread for open face type of sandwiches. It is VERY delicious. I even ate it as a mini sandwich the next day for lunch.:) Give er a try!

http://www.foodnetwork.com/recipes/mary-alices-hoagie-dip-recipe/index.html
(address to food networks original recipe)

Adobados Pork Tacos

2010-12-03T08:33:00.000-08:00

Adobados Pork Tacos

These spicy pork tacos are delicious. They have a very distinct flavor that you are sure to enjoy. I had a pork roast that was a little over 4 lbs. When I slow cooked it and shredded it, I experimented with only half of the meat. I didn't want to waste a whole pork roast if the recipe I created didn't taste too good.
Well.....the recipe came out so fantastic that I ended up making the same thing with the last half of the pork a few days later! This recipe is great, and even better the next day when the flavors have time to mature.

Ingredients
2 lbs pork roast slow cooked and shredded
1 cup roughly diced purple onion
4-5 large cloves of garlic minced (approx 2 TB)
8 oz canned tomato sauce
1 7oz can Chiles Chipotles Adobados chopped up finely.(Use peppers AND all of the sauce - I used Goya Brand)
1 full tsp Cumin
1-2 TB olive oil
1 TB apple cider vinegar
1/4-1 cup juice left over from cooking pork, or water, or broth. (OPTIONAL)
Lettuce

Avocado

Sour cream

Flour Tortillas

Directions

Heat saucepan to med/high with olive oil in it.
Once pan is heated, add onion and stir occasionally for about 3 min or until the onion is just becoming sauteed.

Add the minced garlic to the onion for about 30seconds. Stir

After 30 seconds is up, turn burner to low and add tomato sauce, chiles chipotles, cumin, and vinegar. Stir.

Once the mixture is slowly brought back up to a simmer, add the 2 lbs of cooked, shredded pork.

Stir gently until mixed together.

If you think you may want your mixture a little juicier, add a tiny bit of the optional liquid ingredient at a time until it is your desired juiciness.

(At this point if it is to be used later, let cool and then store in fridge until ready to use.)

Turn burner to lowest possible and put a lid on it.

Let simmer gently/keep warm for about 15-20 minutes.

Scoop Adobados Pork Mixture onto heated tortilla.

Top with Cheese, Avocado, Lettuce and Sour cream

Wrap and Enjoy

Breakfast Casserole

2010-11-16T05:25:00.000-08:00

PHOTO FROM TASTE OF HOME WEBSITE

We had one house guest, and 6 great people from Montana that were visiting near by. We all wanted to get together, so I decided that Saturday morning I would throw a little brunch to welcome them to our new home, Florida, and get to chat a little over some food.
I didn't take pictures as I should have. We were so busy having a fabulous time that I didn't even think of it. The menu consisted of fruit plates (star fruit, pomegranates, mango, and black seedless grapes), Warm Apple Crisp with Vanilla Ice Cream (see last blog entry), Cinnamon Rolls, and this new Breakfast Casserole Recipe.
I was hunting for brunch recipes online and found two similar recipes on the Taste of Home website. Farmer's Casserole Recipe http://www.tasteofhome.com/Recipes/Farmer-s-Casserole?_mid=455702&_rid=455702.1288846906.4336 and Overnight Egg Casserole http://www.tasteofhome.com/Recipes/Overnight-Egg-Casserole-2?_mid=455801&_rid=455801.1288846898.4960
I expected an Egg Bake type recipe and didn't know quite what to think when it was more of a Breakfast Hashbrown type recipe. The eggs were more to just hold the casserole together. I can't help but want to mess with a recipe and throw lots of spice, extra cheese, salsa, and jalapenos in it, but because I had guests coming I figured I better somewhat follow a recipe and let people add their own spice. I tend to be a spice addict. After everyone left the brunch I asked Dan if maybe just for us if I should add spice, jalapenos, ect and he told me to leave it alone and let people add their own spice. So that is what I am doing.
I read both recipes and all reviews. I decided to fuse the recipes together, and also take a suggestion or two from the reviews. I doubled the measurements. There are two awesome things about breakfast casserole recipes. 1- Make it ahead the night before and pop it in the oven the next morning for an easy breakfast. 2-Measurements/ingredients are very lenient. Use your imagination, and if you don't have a measuring cup don't be afraid to eyeball it.

Breakfast Casserole
(doubled recipe for 9x13 in pan)

approx 7 cups frozen hashbrowns
2 cups of diced ham
2 cups of shredded cheese....Monterey Jack, Cheddar, Mexi Blend ect
1/2 cup sliced green onion
10ish eggs
1 can evaporated milk (12 oz)
Empty evaporated milk can filled with 1/2 milk and 1/2 sour cream
1/2 tsp pepper
salt

Directions

Grease a 9x13 glass baking dish with butter
Put the hashbrowns in it
Throw the ham, cheese, and onions in with the hashbrowns and toss.
In a separate bowl whisk the eggs, both milks, sour cream, salt, and pepper.
Pour the egg mixture over the hashbrown mixture.
Cover and pop in the fridge until morning.

In the morning, take out of fridge and let sit for 30 minutes.
Bake, uncovered, at 350 degrees for 60 minutes or until a knife comes out clean when poked in the center.
Let it sit 10 minutes before serving.
Serve with salsa, hot sauce, and for little kids maybe ketchup.

Apple Crisp For 2 :)

2010-11-06T16:01:00.000-07:00

Apple Crisp reminds me of old fall days. My Mom would gather a box or two of apples from a local tree that had extra, and we would have apples everywhere. Both fridge drawers would be filled, a box by the door, and/or a box in the garage would be loaded with apples. Depending on what type she she gathered, she would adjust if sugar needed to be added.

In Florida, I have not seen any apple trees. I do however want to plant a mango tree in my yard. I have made mango crisp before and MY-OH-MY is that grand!

Every bite of this Apple Crisp reminds Dan and I of our childhood homes. Dang is it good. Try it soon! It is simple, quick, and tastey:) The way that the cold icecream blends with the warm Apple Crisp is perfect, and the tart apples pair perfectly with the sweet crunchy topping. Mmmmm.....:)

Apple Crisp For 2 :)

Ingredients

3 cups peeled and thinly sliced Granny Smith Apples. (about 3 apples)

1/3 packed brown sugar

1/4 cup flour (full 1/4 cup)

1/3 cup oats

1/2 tsp cinnamon

3 TB real butter

1Tb real butter

1/2 TB margarine (for greasing pan)

Extra sprinkle of cinnamon and brown sugar

Directions

Peel and slice apples ass you would for a pie (so fairly thin)

Grease bread loaf pan with margarine

Preheat oven to 375 degrees

Put apples in greased loaf pan

Cut 1 TB butter over the apples

Sprinkle the extra brown sugar and cinnamon over apples - Set aside.

In a separate bowl put oats, flour, brown sugar, and cinnamon. Stir.

Drizzle 3 TB melted butter over flour oat mixture.

Mix until well mixed

Crumble oat topping over the apples in loaf pan.

Bake uncovered at 375 for 35-40 minutes or until browned and a little crisp looking. (The topping will harden a little after being pulled from the oven.)

Remove from oven and let sit for 10-15 minutes.

Serve warm with vanilla ice cream.

This is a pretty forgiving recipe. You can add more or less apples as you please. Also I use approximate measures on the flour, oat, brown sugar, cinnamon measurements in the topping.

I have doubled the recipe to make enough for 5-8 people.

Two Tastey Treats From Trisha

2010-09-23T05:35:00.000-07:00

One of the passions that Dan and I share is giving back to worthy causes. The Garth Brooks Teammates for Kids Foundation has proven time again to be an AWESOME charity. The money that Professional Athletes put toward the program, Garth TRIPLES! Not only that, but 100% of the money goes to the kids! As if the charity could be any better, Garth invites us to a party weekend, where he holds a few dinners, an auction and a laid back concert for us to show his appreciation for the donation.

All of the Teammates for Kids in Vegas.

Garth and Trisha really are very nice people. They took their time all weekend to talk with us and get to know us each individually. They seem to be so down to earth. Trisha likes cooking and gave each of the wives/gf one of her new cookbooks. I was plum tickled as was my friend Christy as we both have food blogs and love food too. Garth, Trisha, Dan and I talked mostly about food, Montana, and hunting.

I am not sure what my highlight of the Garth Brooks weekend was. Dan and I enjoyed hanging out with all of our friends that also attended. We saw the BODIES Exhibit. It was very interesting. Garth's concert was fun. After he played his nightly show, he came to our dinner auction for the charity, and rolled on stage. It was a very laid back style of concert. He suggested that because his concert was a way of saying thank you to us, that we should request songs, and he would sing them. Everyone was a little shy at first, but as the drinks rolled in, I noticed the request did too. Haha.

Two great recipes I have made so far from Trisha's book are the Apple Dumplings and the Jalapeno Bites.

Apple Dumplings
By Trisha Yearwood

2 Granny Smith apples
1 cup of water
1 cup of sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
I tripled vanilla.
8 canned buttermilk biscuits -
I used huge layer ones in the big fat can. I wasn't sure which she used.
4 teaspoons ground cinnamon

Preheat the oven to 375

Peel, core, and slice the apples into 8 slices each, 16 total.

In a medium sauce pan, mix the water, 3/4 cup of the sugar, the butter, and the vanilla. Bring the sugar mixture to a boil over medium heat. Remember to stir once in a while.

Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal the bottom. I stretched the biscuit a little before and then again during the wrapping process.

Place the wrapped slices, sealed side down, in a 9x12x2 inch casserole dish. I butter greased my dish first to be safe. Pour the hot sugar mixture over the apple slices. I thought that this mixture was a little thin, but it proved to come out of the oven perfect.

Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples.

Bake for 35 minutes on center rack uncovered. Serve warm. When serving I scooped some of the caramel like goodness from the bottom of the pan and drizzled it over the dumpling. These are like easy, yummy, little apple pies. Thanks Trisha!

Jalapeno Bites
By Trisha Yearwood

1- 8 oz package of cream cheese softened
8 oz of grated Parmesan (about 2 cups)
4 TB seeded and chopped fresh jalapenos
1 large egg beaten
3 cups of dry plain bread crumbs

Preheat oven to 350

Mix the cream cheese, Parmesan cheese, jalapenos, and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the bread crumbs. Place on an ungreased non-stick baking sheet and bake for 10-15 minutes, until golden brown. Serve Warm.

I of course can never leave a recipe alone. I substitute with what I think will taste good, or with what ever I have in the pantry that is similar. Here is what I did and it tasted great. I split the recipe in 2 halves. One half of the recipe I made Trisha's recipe but substituted Italian bread crumbs for regular cause that is what I had. I also added a 1/2- 1 more TB jalapenos. The other half of the recipe I made with the Italian Bread Crumbs, extra jalapenos, and then used only 1/2 cup of Parmesan and then 1/2 cup shredded sharp cheddar. THESE TASTE JUST LIKE GOLD FISH!!

Nut Roll Bites

2010-08-27T13:05:00.000-07:00

Cut in bite size is perfect:)

Cut into strips, remove strips from pan onto cutting board, and chop into bite size pieces.

Most of my family loves chocolate. Give me anything chocolate and I will be happy. That is why most treats I make contain chocolate. I love to send plates of treats into work with Dan. One day I thought.

……Hey! What if some of his locker room buddies don’t like chocolate? May be I should make something without…..

I remembered a couple years ago when I made treats to send out for Christmas. I found a recipe in one of my cookbooks for bars that resembled Salted Nut Roll candy bars. They were delish. My Dad loves Salted Nut Rolls so I always associate these with him.

We are hotel living temporarily and my cookbooks are in storage. But I still wanted to make these little suckers. A while back someone I have never met left a comment on one of my recipes. She mentioned that they too were “Clawsons”. Curious about who this friendly blogger may be, and where they are from, I checked out her blog and WAHLA! There was a picture of the bars I wanted to make!

Her recipe is not exactly the same, but the end result tastes very similar, and her recipe for the bottom crust is sooooo much faster and easier that I am not sure if I will ever go back to my cookbook recipe. Here is the blog from the newly discovered Clawsons. www.clawsonlive.blogspot.com Check it out!

Like my blogger friend I doubled most of the recipe and used a HUGE cookie sheet/bar pan.
Here are the measurements I used for the big cookiesheet/bar pan.

Nut Roll Bites

2 yellow cake mix
2/3 c. softened butter
2 eggs
1 bag of mini marshmallows
2 pkg. Reeses Peanut Butter baking chips
1 1/3 c. corn syrup
1/2 c. butter
4 t. vanilla
4 c. salted peanuts

-Combine cake mixes, softened butter, and eggs. Mix. It will be crumbly like making homemade pie crust.
-Press mixture into a greased big silver cookie pan.
-Bake at 350 for 12 minutes
-Remove from oven and top with marshmallows.
-Bake in oven for another 3 min.
-Remove from oven and let cool completely
-When bottom crust and marshmallows are completely cooled, make the peanut topping.
-To make peanut topping microwave Reese’s PB chips, corn syrup, and butter for 3 minutes or so until everything is melted. Stop every minute to stir.
-When mixture is melted evenly and throughout, pour peanuts and vanilla into the melted mixture.
-Stir
-Immediately pour overtop the completely cooled crust/marshmallow mixture.
-Spread over the top evenly
-Put in refrigerator to set up and cool.
-After the bars COMPLETELY set and harden in the fridge, I cut them into big strips, removed the strips from the pan onto a cutting board, and used a big ole knife to cut the bars into little bite size pieces. About 1.5 inches by 1.5 inches. I found this to be the perfect size.
-Store in the fridge.

Delicioso Chipotle Pork

2010-08-26T05:00:00.000-07:00

As I was inventing this recipe I was not very confident about what the ending result may be. Having fed Dan overly salty chicken the night before, I am not sure why I was trying to "invent" another recipe the very next night. Even after the roast had started cooking I doubted myself so called my sister Crystal to ask her what she thought about cooking the roast directly in the marinade.

Come 7 o'clock that night my tummy was happy as this dish turn out fabulous. I will definitely make this again. I look forward to the leftovers:) This is a MUST TRY. Mmmmm!

My guess is that the meat is just as good, if not better as left overs, giving it time to sit in itself. Depending on the size of the roast, you may choose to pop it in the oven right before bed, and wake up in the morning to deal with it. You could then store the prepared meat in the fridge and reheat that night.

Delicioso Chipotle Pork

Ingredients
-Pork butt roast (mine was 2.7 lbs. If yours is very different in size, adjust ingredients accordingly)
-1yellow onion cut in 1-inch chunks
-7 cloves of garlic sliced up
-1 cup plus ¼ cup Goya Mojo Chipotle
-Sesame Buns grilled with butter. I butter and BRIEFLY broil to toast em. (Or hoagie rolls or any sandwich bread of your choice)
-Pepperoncinis sliced

Directions
-Place Roast in glass baking dish and pour 1 cup of Goya Mojo Chipotle over it.
-Massage the Mojo into the roast
-With a knife make little slivers throughout the roast.
-Using finger poke garlic slices into the slivers until.
-At this point you should have a garlic poked roast sitting in a glass baking dish sitting in a cup of -Chipotle Mojo.
-Throw the cut up onion in with the roast.
-Put a lid on the baking dish or cover with foil and pop in a 250 oven.
-Cook undisturbed for 1 ½ hours per pound of meat.
-Take roast out of oven. Quickly test meat by poking fork in middle and twisting.
-Remove meat from juice and set on cutting board or plate for 20-30 minutes untouched. (This allows cooling, and retaining moisture and flavor before shredding.)
-In an empty bowl, place the roast. Remove any big chunks of fat, and then shred meat by dragging 2 forks across each other.
-Once the meat is shredded to your liking, pour one cup of the leftover meat juice from the baking dish into the shredded meat mixture.
-Stir
-Pour the extra ¼ cup fresh unbaked Mojo sauce into the shredded mixture.
-Stir

(This is the method I used to create my desired taste and spiciness. To create your own, maybe alternate using ¼ cup baked Mojo, and ¼ cup fresh Mojo until it is perfect for you. FYI fresh unbaked Mojo is saltier and spicier.)

-On butter grilled Sesame bun, place a scoop or two of shredded pork.
-Top with pepponcinis
-Serve with cinnamon brown sugar sweet potatoes and black beans and rice. Awesome as left overs too!
-Enjoy!

Spicy Scoop Casserole

2010-08-23T08:03:00.000-07:00

Since Dan has been at camp I quit making full meals. I'm more of a grazer when I am by myself. If you look in my fridge it is pretty pathetic. A head of cabbage, some cheese, Diet Dr. Pepper, and lots of condiments.
Well he is home now and I have not been grocery shopping yet. Last night I took a little of this and a little of that of all the odd things we had around, and made a casserole. It actually turned out awesome! I think I will even make it again:)

Spicy Scoop Casserole

- 3-4 chicken breasts cooked and diced (4 cups)
- 1 can of cream of mushroom soup unprepared
- 1 can of cream of chicken soup unprepared
- 1 cup (4oz) taco bell HOT taco sauce
- Sprinkle of pepper
- Drizzle of olive oil
- 1 cup uncooked brown rice
- 1 cup picante
- 1 cup plus ¼ cup Mexican blend cheese
- Scoop chips
- 1/8 cup pickled jalapenos minced (optional)

- Take 1 cup of uncooked brown rice and prepare it. (45 minutes)
- While rice is cooking - In a pan heat olive oil and cook diced chicken in it. As chicken is cooking sprinkle lightly with black pepper. Do not over cook.
-Remove cooked chicken from pan and set aside. Return empty hot pan to burner.
- To hot pan and add both unprepared soups, taco sauce, picante and 1 cup Mexican blend cheese. Mix until heated and smooth.
- Turn oven on at 350 degrees
- Add cooked chicken back into the pan with the soup mixture. Should be fairly thick like a thick gravy or pudding consistency. Set burner on very lowest setting of heat and put a lid on pan just to keep it warm. Rice should be about done.
- When rice is done, mix it up with chicken mixture and transfer all to a 9x13 pan.
- Flatten it out in the pan so it is smooth on top.
- Place Scoop chips on top and sprinkle with the remaining ¼ cup cheese and minced jalapenos.
- Pop in oven uncovered for 3-5 minutes or until cheese is melted. (Because all ingredients are steamy when going in oven, the real only reason to bake is to melt cheese.)
- Serve immediately with a side of extra Scoops for scooping.
- This is spicy but that’s because Dan and I love spicy stuff so I used HOT taco sauce and HOT picante.
- If spicy isn’t your thing, you could switch to mild taco sauce and picante, and also omit the jalapenos.
- This is just a recipe I threw together with what ever I had around. But it turned out great and will surely make it again. I may add sliced black olives next time too.

The New Krispie Treat

2010-08-13T18:11:00.000-07:00

I have been eating pretty healthy over the last 2 weeks since Dan has been in camp. Every time I make and send cookies for his locker I have been disciplined enough to eat just one cookie, and then keep one more for a treat the next day.

This time was a different story.... I ate 3, then as I packed his Tupperware container, I held back a few more on a little plate for me.....Oh well, guess I will have to hit it a little harder at the gym tomorrow....haha

I found 2 similar recipes on the Internet www.lickthebowlgood.blogspot.com and the recipe on there is linked to a recipe from Spark Recipes. These two recipe differ in one way. One recipe uses 1 TB peanut butter and one uses 3 TB peanut butter. I followed the recipe using 3 TB peanut butter.

I added about 6 more marshmallows (which made it the full bag). I decreased the M&M's to just 1 cup while adding a new ingredient of cashews! These are yummy lil buggers. My pictures are horrible but if you are looking for pretty ones, you can find them on www.lickthebowlgood.blogspot.com

Ingredients:

-Approx 3 Tbsp butter
-Approx 3 Tbsp creamy peanut butter
-30-36 large marshmallows (whatever a full bag is)
-Approx 6 cups Cap'n Crunch Cereal
-1 cup of M&M's
-1 FULL cup cashew pieces

Directions:

Spray a 9 x 13 pan with cooking spray or rub down with butter, set aside.

In a large pot on the stove melt butter, peanut butter and marshmallows on medium low heat, stirring occasionally (or microwave it, stirring occasionally).

Once mixture is melted and all combined, remove from heat. Add cereal, cashews, and M&M's quickly and stir quickly to well coat. If you are worried about the M&M's melting a little like mine did, mix the cashews and cereal first, then the M&M's. As the marshmallow mixture cools it will become harder to mix.

Pour into the prepared pan. Coat your hands with a little extra butter and press down the mixture into the pan to get it as even as possible. Allow to cool completely and then cut into small bars.

I wonder if these would taste the same using Peanut Butter Captain Crunch, and then no peanut butter with the marshmallow mixture? Just a thought:)

Perfect Bite Rolo Treats

2010-07-31T18:52:00.000-07:00

I ran across these while surfing the Internet. They seem to be on many websites and cooking blogs. These yummy little buggers are just amazing! Amazingly quick and easy. And amazingly tasty! This is the perfect combination of sweet and salty:)
After I made them, photographed them, and pulled up my blog on my computer to post, I typed "bag of rolos" in the google search engine to see how many Rolos were in a bag. There, right on the 1st page of google search popped up my friend Christy's blog! She had made these back in 2009! This recipe was in my circle of friends the whole time and I didn't even notice! Serves as a good reminder to dig in the archives of blogs and not just hit the first few pages. Christy's blog is www.thegirlwhoateeverything.blogspot.com Check it out! This is where I got the awesome buffalo chicken dip too.
Dan is at camp now, and I always love to send treats with him. I like knowing that he and his locker room buddies have something to snack on through out the day. When Dan brings empty Tupperware home, I refill it with something new. It's become our fall camp tradition.

Ingredients
- 1 lb bag of mini pretzels (the ones about the size of a fifty scent piece)
- 1 large bag of M&M's of your choice (I used both regular and peanut butter M&M's)
- 2 bags of Rolos

Directions
-Wash hands
-Unwrap all Rolos
-Preheat oven to 250 degrees
-As oven is preheating, lay out a layer of pretzels on a cookie sheet. Lay them out flat, and NOT over lapping. Just side by side.
-Place a Rolo bigger side down on the center of each pretzel.
-Pop in the preheated oven for 5 minutes. Set the timer so they don't over heat and melt too much.
-While the 5 minutes is running down, open the bag of M&M's and pour them in a bowl so they are readily accessible.
-After 5 minutes, carefully take the pretzels out of the oven.
-Leave them on the pan.
-Immediately, one by one, place an M&M on the top of each Rolo and press down squishing the chocolate a little.
-Once all are topped and squished with an M&M, move them from the pan to a container or extra cookie sheet lined with waxed paper. Set in refrigerator to cool and harden quickly.
-Store at room temperature.

These little treats can be made with any type of M&M, and also any color of M&M the holiday may call for. :)
You could also omit the M&M's and use pecan halves to make turtles:)

Lasagna

2010-07-27T20:03:00.000-07:00

This was great lasagna. Dan enjoyed it. It also makes FABULOUS leftovers:) To experiment, next time I may try having one or two layers of pepperoni. But I do worry about the greasiness that may bring to the dish. Serve with salad and garlic bread.

-1 ½ lbs. ground beef and pork mixture
-3 cups spaghetti sauce (26oz)
-1 clove garlic minced
¾ cup water
½ cup chopped onion
16 oz. Container small curd 1 % cottage cheese
1-cup mozzarella
1-cup Monterey Jack
3/5 cup 100% real grated Romano/Parmesan cheese
2 eggs
8tsp-dried parsley
2 tsp paprika
Salt and Pepper
9 pieces whole-wheat blend lasagna noodles cooked el dente

-Brown meat in skillet. (if lasagna noodles are not cooked el dente yet, cook them now too)
-Towards the end of the meat browning, toss the onion and garlic in to cook a little with the it till the onion is transparent and the meat is finished cooking.
-Pour spaghetti sauce, paprika, and water in with the cooked meat mixture and bring to simmer about 15 min.
-While meat mixture is simmering, mix in a separate bowl, the cottage cheese, Romano/Parmesan cheese, 2 eggs, salt/pepper, parsley, HALF of the Mozzarella, and HALF of the Monterey Jack. Mix well in bowl until blended evenly throughout.
-In 9x13ish glass baking pan, spread a thin even layer of the sauce from meat mixture. Enough to cover bottom.
-Lay 3 lasagna noodles length wise side by side over the sauce to cover the bottom of the glass baking dish.
-Next, evenly spread a layer of meat mixture on top noodles.
-Then, evenly spread a layer of cheese mixture on top the meat mixture.
-After that, lay 3 more noodles side by side on top the cheese mixture.
-Keep layering in repeat order resulting in last layers cheese mixture, noodles, then meat.
-Overall, from glass bottom up it should be
-glass bottom, thin layer sauce, 3 noodles, meat mixture, cheese mixture, 3
noodles, meat mixture, cheese mixture, last 3 noodles, meat mixture.
-Top the last meat mixture layer with the remaining ½ cup Mozzarella and ½ cup Monterey Jack.
-Pop lasagna in a 350 degree oven uncovered for 45min-1 hr or until bubbly on all sides.
-Remove from oven and let sit 20 minutes before serving. (use this time to pop garlic bread in the oven)

Something Grandpa Left Me

2010-07-24T12:30:00.000-07:00

I was in 4th grade when my Grandpa passed away. He wasn't a chatter box, he practically never spoke a word. But as grandchildren living next door, he was good as gold in our eyes. I remember his tin of popcorn, black licorice gum, blue Levi jeans, his black ring, coffee in his multi-toned brown coffee cup, and crushing cans while collecting five gallon buckets full of the pop tabs for the Ronald McDonald house.
I remember picking, washing, and trimming radishes so that we could dip em in salt together and eat em. I remember the awesome agate collection that was kept in the Folders can. We were always so proud to contribute to it with our latest find.
The other day blueberries were on sale. My mind was taken back to the good ole days hanging with Grandpa. He showed me this delicious treat. I just had to buy them so I could taste this once again. I ate it today with a smile.....Miss the old fart.....woulda been good to share a bowl with him.

Something Grandpa Left Me

Ingredients
-A bowl full of fresh blueberries
-Cream
-Tiny sprinkle of sugar

Directions
-Take a bowl full of cool blueberries and cover with cold cream. (like cereal)
-Sprinkle with sugar
-Enjoy

For some reason it tastes so good to eat slow, while breathing through your nose, with eyes closed.....yes, I know I am weird.

Graduation Hats

2010-06-10T11:23:00.000-07:00

Here is a very simple, quick, but cute treat to put together for a graduation party. Different things can be used for the hat toppers...(chocolate covered wheat thins, any flat chocolate square candy, or anything else you think of). I was in a hurry this time so I took the easy way out. Put these together for your next grad party. They put a smile on people's faces and disappear fast. They are just too cute:)

Graduation Hats
1 Bag Mini Reeses Peanut Butter Cups
Few bags of Ghirardelli Chocolate Squares (9 in each bag)
1 tube of Mini M&M's
Frosting (either buy in the tube, or make from scratch and use a bag to squirt out of.)

-Unwrap all candy. Set aside.
-Squirt a little frosting on the bottom of a Reese Cup.
-Place a Ghirardelli chocolate square design side down onto the frosting topped Reese cup. Push down a little to be sure the frosting makes the two stick together.
-Squirt a tiny dot of frosting in the center of the Ghirardelli chocolate square.
-Push a Mini M&M on to the the tiny dot of frosting.
-Next, use frosting to make the grad hat tassel strings.

These are cute and delicious! I'm sure if you have more time you could dye the frosting the grad colors:)

Dorothy and Kim's Strawberry Daiquiris!

2010-05-12T12:57:00.000-07:00

This is a recipe that I tasted way back and just could never get out of my mind. I facebooked my friend Dorothy and asked for it hoping after 6 or 7 years she would still have it. I was so delighted to quickly get a response back with the recipe:) I can't wait to make these again:) When I do I will add a pic. Thanks Dorothy!

(Here is what she face booked me back with)....

Strawberry Daiquiri's for a group:
4 packages of frozen Strawberries(16oz)
2 cans of frozen lemonade
1 fifth white rum (28oz).
Blend this all together and freeze. Will be slushy.
Put some mix in a glass and add 7-up.
Drink and enjoy.
This is Kim Lindsay's recipe that she gave me and she uses for showers and things.

Mom's Oatmeal (and 4 or 5 other grain) Bread

2010-04-28T10:28:00.000-07:00

This is the BEST bread! I LOVE it. I remember this bread from way back. Growing up I remember how much I enjoyed it every time my Mom made it. MMMMMmmmm! It is tasty. My favorite way to enjoy it is toasted with a lil butter on it. YUM. This is a must try. Here is the recipe exactly how my Mom wrote it. (so it isn't in the regular format).

Mom

Mom's Oatmeal (and 4 or 5 other grain) Bread
Oatmeal (and 4 or 5 other grain) Bread

In a large bowl, combine 2 cups old fashioned oatmeal (any will do, I like rough cut), a couple of handfuls of flax, and a cup or so of rye flour, cornmeal, sunflower seeds and whole wheat flour. Put a couple of scoops, (1/2 to 3/4 cup) of lard or Crisco on top, 1/2 cup of molasses, and 1/2 cup of sugar. You can adjust the sugar according to your tastes, I like less, but don't skimp on the molasses. Pour over this 5 cups of BOILING water. Find something else to do until its cooled off to the right temperature to add yeast. Dissolve 2 or 2 1/2 TBSP yeast and a tsp sugar in 1 1/2 cups of warm water. Add to the soaked mixture, stir well, and add one more cup of whole wheat, then white flour till you have a stiff, kneadable dough. Knead vigorously 5 minutes or so, till the dough gets elastic and nice. The sunflower seeds try to escape at this point, but I just throw them back on top and fold them in every few quarter turns. Oil a bowl, and let raise, covered in a warm place till doubled. Punch down and raise again, not as much this time, make into loaves (6 or 7 pound and a half loaves). Raise till they are nice and rounded above the top of the pans, and bake at 350-375 depending on your oven and pans. 30 minutes or so for loaves, they should sound hollow, and a wet finger will sizzle on the bottom of the pan. (It really won't if the bread isn't done) I split the difference at 360. This recipe is so forgiving, you can just throw in handfuls of whatever you want,or omit flax,or sunflower seeds, or even rye or cornmeal. Keep the oatmeal, that's where this recipe started. These are carbs, but they're ones you'll work on for awhile.

Renee's Strawberry Cake

2010-04-21T11:59:00.000-07:00

This is such a deliciously moist cake. My friend Renee was kind enough to make this for my Birthday. Her Mom has made this cake as long as she can remember. If I had an oven right now, I would surely be whippin' this baby up! Strawberries are in season here in Florida and they are running 4 cartons for 5 bucks!

Renee's Strawberry Cake

1 box white cake mix (or you can make one from scratch if you wish.)
1 reg. size packet of Strawberry Jello
1 big tub of whipped cream or cool whip
Fresh Strawberries

Make cake according to directions on box, using the 9x13 pan.
Let the cake cool.
Wash and dry the strawberries and cut off green tops while the cake is baking.
Poke the cake and rip it up a little with a fork.
Prepare Jello as directed on box except for the cooling stage in the fridge.
Pour the liquid jello mixture slowly and evenly over the cake so the liquid soaks into the cake.
Once that is done, spread the whipped topping over the top of the cake, and put strawberries on top.
Let the cake cool in the fridge for at least an hour covered. (we didn't do this cause we were so excited to eat it...hehe)

This was a great recipe, and I think it would be fun to experiment with blueberry, peach, ect flavors and fruits too.

Thanks Renee!

Katie's Colorful Salsa

2010-04-02T09:17:00.000-07:00

(Bottom Left Corner)

I apologize for the horrible picture. I am not sure why I don't have a better one, but next time I make this recipe (which will be soon) I will post a new pic, and maybe some more specific measurements.

My friend Katie brought this to a party a while back, and it was delish! Tortilla chips are used to scoop, but I bet it would be great to top chicken or a salad with too! I found myself eating this stuff by the spoonful like a salad....Yum Yum...
Below is the recipe that Katie sent me:) Thanks Katie!

Katie's Colorful Salsa
Cut up bell peppers (I usually use 1 red, 1 green, and 1 yellow)
Cut up tomatoes (usually 5 Roma tomatoes)
Purple / red onion
Can of black beans (drain and rinse them)
Can of sweet corn (drain and rinse)
Then I add zesty Italian salad dressing and squeeze a fresh lime on it all.
Sprinkle quite a bit of chili powder on it and its done!
I don't know how much of everything, but just taste it as you go..

Empty Tombs For Easter Morn

2010-03-23T07:44:00.000-07:00

The Kids dipping, rolling, and sealing.

Before poppin' it in the oven.

Before poppin' it in the oven.

This is a GREAT kids project! I got the idea off of my friend Christy's blog. I then googled it and discovered many variations of this fun and yummy Easter project.

If using this recipe for an Easter lesson, the ingredients and steps in this recipe stand for the preparation of the body of Jesus, laying him in the tomb, sealing the tomb, and then how he had already risen when they rolled the rock away from the tombs entrance.

Though I had Easter in mind when making this recipe, it could also be used for many different lessons such as "Magic Trick" (disappearing).

I was over at the house where I help some kids with homework, and decided that with my lack of an oven in the hotel, and their love for anything active, we could do this project together. I was pretty laid back when it came to them sealing them tight so some marshmallow did leak out....but the experiment was still a hit! Very fun:)

Well here it is Ladies and Gents.....

Empty Tombs For Easter Morn
Makes 8

Ingredients:
1- 8oz tube of refrigerated crescent rolls. (8 rolls)
8- Large marshmallows
1/4 cup Melted Butter
Cinnamon and Sugar

Directions:

-Roll out Crescent rolls and separate the triangles.

-Dip marshmallows one at a time in melted butter, then roll in cinnamon and sugar mixture.

-Place the coated marshmallow at an end of the crescent roll and roll it up. Then pinch all the edges together tightly so that the marshmallow has NO way of escaping.
It is VERY important that it is sealed well ALL OVER.

-Dip the top of the roll in melted butter, followed by dipping the buttered top in the cinnamon and sugar mixture.

-Place the roll on a cookie sheet with freshly buttered and sugared side up.
(check it again with your eyes to make sure it is tightly sealed.

-Bake at 375 for 11-14 minutes, or until tops are golden brown.

-Cool 1-2 minutes. Serve warm and enjoy!

Easter Nest

2010-03-20T07:17:00.000-07:00

Lil Wes wanted one too:)

My Sweet Lil Helper Wes:)

Mom would make these with us as kids around Easter time. We could put the eggs in the nest, and as we got older we could make the whole shebang ourselves, (once Mom did the melting).

Dan and I are living in the hotel right now. Both the blog and my love for cooking/baking are suffering with this mini hotel kitchen. So when Dan and I went to our friends house the other day, I jumped at the opportunity to have some elbow room, nice utensils, great company, and many little tasters:) Thanks Christy for letting me use your kitchen!

Easter Nest

These are approximate measurements. They can be altered according to your taste.

1 bag of Crunchy Chinese Noodles
1 1/2 cup of chocolate chips
1/2 cup Reese chips or butterscotch chips
3/4 cup Peanut Butter
Jelly Beans, (or Cadbury Mini Eggs, Jordan Almonds, Yogurt Covered Raisins, ect.)
Wax paper
Cookie Sheet

-On stove top or in microwave, melt both kinds of chips together, mixing frequently until smooth.
-Stir in peanut butter until smooth. If needed, heat up a little more to make mixture smooth.
-Put the bag of noodles in a big bowl.
-Pour the warm, runny chocolate mixture over the noodles in the bowl.
-Mix gently with a rubber scrapper until all of the noodles are covered in the chocolate mixture.
-Line a cookie sheet with wax paper.
-Spoon a small glob of noodle mixture on to the wax paper to form nests.
-Repeat with the rest of the noodle mixture until you have many little nest.
-Now pop in 3 little jelly beans for the "eggs". (This is a fun step for the little kids)
-Pop in the fridge till hard.
-Enjoy:)

(If you want lighter brown nests you could use white choc. chips, with peanut butter. Or for green nest use white choc chips with green dye. I do the dark nest cause they taste GREAT)

Sear Roasted Filet Mignon

2010-02-27T12:31:00.000-08:00

Sear Roasted Filet Mignon

After Dan's Aunt from Omaha visited, she sent a thank you card with gifts. One of those gifts consist of many delicious Omaha steaks. YUM! Being from a farm in MT, and also going to college in MT, I always have had access to free fresh farm meat. Now in Florida, Dan and I have to buy it...Bummer....Sooooo, getting this gift from Dan's Aunt was WONDERFUL. We have had many a night of delicious filets....mmm.mmm.good! I suggest if you are NOT on the free fresh farm meat circuit, to try Omaha Steaks:)

Here is recipe straight from the Omaha Steaks mini cookbook and coupon book that came with the meat. It is really good:) I will put in BOLD the different little tweaks I added and such:)

Sear Roasted Filet Mignon

Thaw 5oz. or 6oz. Omaha Steaks Filet Mignons overnight in the refrigerator or use the quick thaw method of placing steaks in their vacuum packaging in a sink with cold water for approx. 30 minutes.

-Preheat oven to 450 degrees

-Remove steaks from vacuum packaging and season. I use Salt and Pepper

-Slice up some garlic, onion, and mushrooms to saute for the top, and also get the crumbled blue cheese out of the fridge.

-Heat 1 TB olive oil over med/high heat in large ovenproof* saute pan.

-When oil is hot, add filets to the pan and sear until nicely browned, about 2 minutes on each side. During the 2 min on each side for searing, I put a little butter or oil in a separate pan and put onion/mushroom mixture in it.

-Place the saute pan into the oven and roast for 4-5 minutes for medium doneness. At this time I saute the onion/mushroom mixture, adding a splash of red wine if its handy.

-Carefully remove the hot pan from the oven, using a heavy duty hot pad.

-If you slice into one and it is too rare, simply let it sit a minute or two...it will keep cooking on its own.

-Top steaks with crumbled blue cheese, and the mushroom mixture.

*An ovenproof skillet would be oven safe up to 500 degrees and would not have plastic or wooden handles. A cast iron skillet works well.

Valentine (or Anytime) Truffles

2010-02-13T06:05:00.000-08:00

8 oz of finely chopped dark chocolate (I use 60% cacao Ghiradelli chocolate)
12 T heavy cream
1/2 cup Nutella
2 T while Caro syrup

powder cocoa for dusting

Place the chopped chocolate, Nutella and syrup into a heat safe bowl and set aside. In a saucepan, bring the heavy cream to a boil briefly over medium heat and then pour over the chocolate. Allow the mixture to stand for one minute and then stir until melted.

Chill the mixture until firm.

Roll balls of the mixture between your palms, working quickly not to warm them and set onto a tray. Chill for a hour in the refrigerator before rolling in cocoa powder. (I poured cocoa into a tupperware container, then put 5 or 6 truffles in with the lid closed. Shake them gently, and this gives them a nice coating, and saves time.)

The truffles should be kept chilled in an air tight container. Bring to room temperature before serving.

Kickin it in the Kitchen with Kristin - chicagotribune.com

2010-02-09T07:39:00.001-08:00

Kickin it in the Kitchen with Kristin - chicagotribune.com

Posted using ShareThis

The link above was recently in the Chicago Tribune. Pages 1-3 show 2 recipes that I did for the South Florida Morning Show. I don't have the clips yet, but when I get a hold of them I will post em' up :)

Kaela

AWESOME MARINADE FOR SHREDDED CHICKEN

2010-02-06T11:33:00.000-08:00

I forgot to take a picture of this, but it is definitely worth posting anyway. DELICIOUS! I was going to make Shredded Chicken Mexican Rice Bowls, but wanted to try a new flavor for the chicken. THIS is the recipe I will use from now on when making shredded chicken for the rice bowls. This is a must try. It is a nice change up from taco seasoning. I tend to fall back on the taco seasoning too often because it is easy. This recipe fed myself and 2 hungry men, but could probably feed 4-5 normal people. I think we all had 2-3 helpings....ha!

Ingredients
2 lbs of chicken breast unthawed
2 tsp red pepper flakes
1/4 white onion (palm size amount)
1/4 purple onion (same amount)
2-3 TB fresh oregano
1/4 cups olive oil
6 cloves of garlic
2 tsp cumin
1 tsp Cajun
1 1/2 tsp liquid smoke

-In a food processor, pulse all ingredients except chicken.
-Pulse until it is about the consistency of hummus.
-Stab the chicken with a fork all over so there are many holes for the marinade to seep into.
-Rubber scrapper all of the marinade onto the chicken and mix around in a bowl until chicken is covered thoroughly in the marinade.
-Cover chicken and put in the fridge for at least an hour.
-In a pan with a little olive oil over med-med/high heat, cook chicken until JUST done. DO NOT over cook. I make sure to coat the chicken in as much marinade paste as possible b4 I place it in the pan to cook.
-As soon as the chicken is cooked through, throw it in a big bowl and shred it by dragging two forks across each others paths.

This is FABULOUS! Check out the rest of the recipe for the Shredded Chicken Mexi Rice Bowls under the categories "Main Dishes" and also "Chicken".

Smoked Salmon Pasta

2010-02-04T12:17:00.000-08:00

Found this recipe online. I tweaked it a little bit. I used walnuts instead of pine nuts, because pine nuts are outrageously priced, and also used whole wheat pasta. It is really good and I just ate some leftovers for lunch. For salmon if you can't get smoked you can buy smoked flavoring at the store and pour it on there and cook it. That is what I did.

Smoked Salmon Pasta Recipe

Ingredients

8 ounces spaghetti (or other) pasta
Salt
1/4 cup pine nuts
2 Tbsp olive oil
1/3 cup chopped shallots (can substitute onions)
2 cloves garlic, minced
1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
1/4 cup cream
1 Tbsp lemon juice
2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
2 Tbsp chopped fresh parsley or dill
4 ounces smoked salmon, cut into bite sized pieces
Fresh ground black pepper

Method

1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.

2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).

3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.

The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.

4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.

Serves 2 to 3.

Queen B

Sweet and Sour Chicken By Bridget

2010-02-02T20:20:00.000-08:00

Hey! It's Bridget, the middle child. The other day I wanted to make sweet and sour chicken, it actually turned out pretty dang good. This isn't my pic, but it is the closest to what mine ended up looking like. I made fried rice and egg rolls with it. Too bad I didn't make those from scratch.

What you need:

3 boneless skinless chicken breasts

1 green bell pepper

2 cups chopped carrots

Breading:

Tempora Batter

2 Eggs

Sauce:
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Mix all together and bring to boil, stir until it thickens.

Cube chicken bake.

Heat oil medium heat.

Dip each piece of cubed chicken and chopped carrots into egg and then tempora batter. Then place into oil for about 2-3 minutes or until golden brown.

I then drained it into a calinder and brown paper bags.

While you are making the chicken:

Sautee green peppers and onions.

Through green peppers, onions, chicken and carrots into a large bowl and mix with sweet and sour sauce.

Queen B (the middle child)

Buffalo Chicken Dip

2010-02-01T08:37:00.000-08:00

This recipe is from my friend Christy's blog The Girl Who Ate Everything. Make it for your Superbowl party. You won't regret it! Well...your waistline might.

Buffalo Chicken Dip

1 (10 or 12 ounce) can chunk chicken, drained

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. From here you are actually supposed to stick it in a 350 degree oven for 15 minutes. Since we are always in a hurry we just sprinkle more cheddar cheese and blue cheese crumbles and microwave it until the cheese melts. The blue cheese is a little much for some people so we usually only sprinkle it on half. Serve with chips.

CrissCross Peanut Butter Cookies by Jenna

2010-01-22T19:51:00.000-08:00

I doubled this recipe and it made about 2 dozen midsized cookies. Crumbley edges and chewy middle, mmmm-mmmm-mmmm SO good!

Prep Time: 12 minutes
Ingredients:
•1 1/4 cups flour, sift or stir before measuring
•1/2 teaspoon salt
•1 teaspoon baking powder
•1/2 cup shortening (butter flavored or add 1/4 stick of butter, remember to double need be)
•1/2 cup peanut butter
•1/2 cup granulated sugar (I used Stevia instead of white sugar to make it a half sugar free dessert :o) 1 c. sugar = 1 tsp stevia)
•1/2 cup light brown sugar, packed
•1/2 teaspoon vanilla (I always overflow on vanilla)
•1 egg
Preparation:
Mix together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.

Chicken Parmigiana by Crystal

2010-01-22T05:26:00.000-08:00

This is from The Pioneer Woman and it is goooooood. She had step by step instructions with photos on her website.

Prep Time: 15 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 6

Ingredients
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Meagans Crostini

2010-01-20T07:40:00.000-08:00

Meagans Crostini

This is a fabulous appetizer recipe that I got from one of my friends in California. I will absolutely use this recipe many many times. It is GREAT!

Ingredients
2 Baguettes
1 1/2 cups / 12 oz Gruyere Cheese shredded
8 oz Cream Cheese
9 Cloves of Roasted Garlic
2 TB Green Onions minced
1/2 cup Real Mayonnaise
Tabasco to taste - about 3 or 4 shakes
salt and pepper to taste
Butter

Directions
-Preheat oven to 350 degrees
-Cut Baguettes into 1/2 inch thick slices
-Butter baguette slices on both sides and place on cookie sheets.
-Pop them in the oven for about 8 minutes or so until the tops are not wet any more but rather a little crusty.
-Remove from oven and set aside to cool to room temp.
-Roast 9 large cloves of garlic in a pan on med heat for about 10 minutes or so until roasted.
-Smash the garlic with a fork till it is a mush...put in a large bowl.
-Now in the bowl, add all ingredients on list besides the bread and butter (which have already been used)
-Mix until well blended
-By this time, the baguette slices should be cooled to room temp.
-Spoon the mixture on top of each baguette slice about 1/2 inch or so thick. Pat down a little so it is evenly distributed.
-Put all the cheese topped baguette slices on a cookie sheet and pop back in oven for about 15-20 minutes. Check after 15 minutes.
-Take them out of the oven when the cheese browns a little on top.
-Remove from oven and let sit for 5 minutes to allow the cheese to set and cool to eating temp.

Enjoy!! These are Fabulous!

Gruyere Topped Spinach Artichoke Dip

2010-01-19T10:18:00.000-08:00

Gruyere Topped Spinach Artichoke Dip

I recently shot a food segment for the South Florida News Station. This was one of the recipe I made for "football food". Should be airing the week before Superbowl.

Gruyere Topped Spinach Artichoke Dip

-Ingredients-
1 can of artichoke hearts.
9 oz Green Giant Frozen Cut Leaf Spinach in Butter Sauce
1/4 cup milk
2 oz cream cheese softened
1/2 cup of purple onion diced small
1/2 cup roasted red bell pepper diced
2 TB pesto
1/3 cup grated Parmesan
2 TB real Mayonnaise
1/3 cup Gruyere Cheese

-Directions-
-Preheat oven to 350 degrees.
-Prepare frozen spinach in bag as directed on box, or if already thawed, skip to next step.
-In a large bowl combine the spinach, milk, and cream cheese.
-Microwave for 30 seconds and then stir until spinach and cream cheese are blended.
-Throw all remaining ingredients excluding the Gruyere cheese into the spinach mixture.
-Mix with a spoon until all ingredients are mixed evenly throughout.
-Transfer the contents from the bowl to a 8x8 glass baking dish.
-Sprinkle Gruyere Cheese over the top.
-Bake in the oven for 20 minutes uncovered, turning dish a quarter turn every 5 minutes to be sure it heats evenly.
-Enjoy with chips, pita chips, or spread on baguette pieces.

Spicy Kickin' Jalapenos

2010-01-19T10:09:00.000-08:00

Spicy Kickin' Jalapenos

Dan's Favorite :) I recently made these for a cooking segment shot for the South Florida News Station. It will be airing the week before Superbowl. :)

Spicy Kickin' Jalapenos
-Ingredients-
15-25 Jalapeños (depending on size of peppers)
1/8 cup taco seasoning
2/3 cup shredded mozzarella cheese
1/3 cup shredded Mexican cheese
8 oz cream cheese
Bacon - As many slices as you have peppers - about 1 lb
toothpicks - 2 for each pepper

-Directions-
-Wash and rinse the peppers
-Cutting the long skinny way, slice the top 1/3 of the pepper off. Keep both parts.
-With a spoon, hollow out the pepper by scooping the seeds out. Seeds are HOT. So if you don't like heat get rid of them ALL.
-In a bowl, mix the cream cheese, both shredded cheeses, and the taco seasoning until well blended. Set aside.
-Cook bacon just a little. You want it very floppy, you are just getting a head start on the bacon so it gets crisp in the oven.
-Back with the peppers, fill each hollowed out pepper with the cream cheese mixture.
-Top the pepper with the 1/3 that you sliced off in the beginning.
-Wrap each pepper tightly with one slice of bacon and secure with a toothpick on each end.
-Place peppers in a glass baking dish, making sure that each peppers sitting the right way so the cheese doesn't run out when baking.
-bake uncovered at 400 degrees for 20 minutes or until bacon is crisp.
-Let stand for 10-15 minutes before enjoying. This allows the cheese to set, and the temperature to drop to a safe and comfortable eating temp

I also came across it in the Chicago Tribune.

Caramel Nut bars by Crystal

2010-01-16T10:29:00.001-08:00

This is from Martha Stewart, God love her.

Ingredients
2 1/4 sticks unsalted butter, room temperature, plus more for pan
2 1/2 cups premium nut mix
1 cup (5 ounces) salted peanuts
3/4 cup packed light-brown sugar
2 1/4 cups all-purpose flour
2 1/2 teaspoons plus a pinch of salt
4 cups granulated sugar
1/2 teaspoon cream of tartar
1 cup heavy cream

Directions

1.Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.

2.In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.

3.Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.

4.Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cup water in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stir to combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.

5.Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.

.Helpful Hint
For chocolate caramel-nut bars, follow instructions for caramel-nut bars, reducing salt in the caramel to 1 teaspoon and adding 8 ounces melted semisweet chocolate and 2 tablespoons Dutch-process cocoa powder to the caramel along with the 1/4 stick butter. Proceed with the recipe.

Best Banana Bread Yet!

2010-01-11T11:38:00.000-08:00

Best Banana Bread Yet!
I have tasted many banana bread recipes. The only two I really look forward to eating are two recipes that I could not get ahold of mid morning when I wanted to make a load.... My Dad's recipe, and Dan's Dad's recipe....so I whipped this up.....DELICIOUS! I will definatley repeat this one. Butter is always great spread on a warm fresh peice of banana bread. After the first slice of this delish bread I didn't even use butter. It was fabulous without it! This is a very moist recipe that is very tastey....mmm.mmm.good!

Ingredients:
1 heaping cup mashed, very ripe bananas (about 3 bananas)
1 cup white sugar
1/4 cup melted butter
1/2 cup fat free sour cream
2 eggs, well beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon cinnamon
tiny dash of salt

Optional - nuts, raisins, chocolate, ect

Instructions:
-In a large bowl, mix together well the bananas, sugar, butter, sour cream and eggs and vanilla.
-In a different bowl, mix together the flour, baking powder, baking soda cinnamon, and salt.
-Next add the dry mix to the banana mix, stirring until just combined. Don’t over stir.
-If using optional ingredients, stir them in now
-Bake in a greased 9 by 5 inch loaf pan at 325 degrees for 1 to 1 1/4 hours or until a tester comes out clean. Cool for five minutes before removing from pan.
-ENJOY!

Macadamia White Chocolate Cookies

2010-01-08T06:20:00.000-08:00

Hello Bloggers! I am back....I apologize for my absence. From December 1st-January 7th, I was having a blast with house guest for 29 of those 38 days....Therefor, I have abandoned the poor kitchen blog:( ...But I am back! Yippee!

Macadamia White Chocolate Cookies

This is a recipe I got off the back of the Mauna Loa Macadamia Nut bag. It is delicious! These lil tasties were gobbled up in no time:)

Macadamia White Chocolate Cookies

1 c butter or margarine. ( I used butter)
1 1/2 c granulated sugar
1/2 c brown sugar packed
2 eggs
1 1/2 tsp vanilla extract ( of course I used a lil more)
3 c flour
1/2 tsp baking soda
1 tsp salt (I only put about 1/4 tsp)
1 12oz package of white chocolate chips
1 1/2 c (whole bag)chopped Mauna Loa Macadamia Baking Pieces. (My nuts were on sale and I think it was because they already looked "chopped", so I didn't chop them any more)

Preheat Oven to 350 degrees.
Cream butter and sugars until fluffy.
Add eggs and vanilla to butter/sugar mixture and mix well.
In separate bowl mix flour, baking soda, and salt.
Slowly blend flour mixture to butter mixture. Mix till well blended.
Stir in white chocolate chips and macadamia nut pieces.
Roll in little balls and place on ungreased baking pans. Bake for 10-12 minutes.
When dropping on pan by the teaspoon full, recipe says it will make about 6 dozen cookies. I rolled little balls and it made about 5 dozen.

Andes Mint Cookies--By Crystal

2009-12-11T13:22:00.000-08:00

These are heavenly!

Ingredients
-
3/4 cup butter
-
1 1/2 cups brown sugar
-
2 tablespoons water
-
12 ounces chocolate chips
-
2 eggs
-
2 3/4 cups flour
-
1/2 cup cocoa
-
1/2 teaspoon salt
-
1 1/4 teaspoons baking soda
-
24 Andes mints

Directions
• In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
• Add the chocolate chips and stir until melted. Let stand 5 minutes to cool. Pour chocolate mixture into a mixer, add the remaining ingredients and combine to form a dough.
• Chill the dough at least 1 hour.
• Roll the dough into balls the size of golf balls and encase one Andes Mint (cut in half so it will fit) in each dough ball. Flatten slightly, roll in sugar, then place on an ungreased cookie sheet, leaving ample space between the dough balls.
• Bake at 350°F for 8 to 9 minutes.

Wheat Thin Thingies

2009-12-10T04:45:00.000-08:00

Wheat Thin Thingies

So....I tried to think of a fancy name for these things but nothing sounded right. In our house we call them Wheat Thin Thingies.....so there ya go....That is what we shall call them....My Aunt Ruth used to make these way back when, along with a ton of other Christmas treats. These are some of my favs....I remember these the most of anything she made because I loved them so much. I made some for Christmas Baking this year, but they disappeared....so I am going to have to start again and try not to think about them in my freezer this time.

Wheat Thin Thingies

Ingredients
1 box original wheat thins
1/2 jar (about) Creamy Peanut Butter
1/3 package Chocolate Almond Bark or Log House Candiquik Chocolate.

Other utensils
wax paper
butter knife
fork
microwaveable bowl or double boiler
freezer
cookie sheet or something to lay the PB sandwich stage on.
flat surfaced item that will later fit in the fridge or freezer.

Directions
-Using butter knife, glob some peanut butter on top one wheat thin, and then sandwich with another wheat thin so that the PB starts to squish out the side.
-Use butter knife along edges of sandwich to smooth PB evenly with the edges. (see picture)
- Repeat until all wheat thins are used.
- Melt dipping chocolate in bowl.
- While chocolate is melting, cover a flat surfaced item that can be transferred to the fridge or freezer later with waxed paper.
- Next take one sandwich at a time and drop in hot melted chocolate.
using the fork and butter knife, quickly coat the sandwich with chocolate.
- (If you place the freshly dipped sandwich on the fork over the bowl and tap the bottom of fork against knife, the extra chocolate will run off quicker and easier)
- Next use the butter knife to slide the sandwich on to the waxed paper to cool.
- Repeat with each sandwich until all are used.
- Once all are dipped and put on waxed paper to cool, transfer to the freezer or fridge.
- Now enjoy!
- I stored mine in a grocery bag lined recycled Folgers Can with a snap lid in the freezer. My guess is that if not so delicious, they may have been good for a month or two in there stored.

Mom's Shortbread Cookies

2009-11-30T16:05:00.000-08:00

Mom's Shortbread Cookies

Got about 1/2 an icecream bucket full of these little cookies from this recipe.

These small, rich, butter cookies are delicious with coffee in the morning. These are not a candy loaded sugary cookie that kids crave. It is more a cookie to be appreciated by a mature palette.
I LOVE Shortbread!

Mom's Shortbread Cookies

1 lb butter room temperature
1 cup powdered sugar
2 tsp Almond Extract
3 cups Flour
1/2 cup corn starch

-In a bowl mix flour and corn starch together.
-Cream the butter, powdered sugar, and almond extract together
-A little at a time, mix the flour mixture in with the butter mixture
-At this point you can roll in little balls the size of grapes, push down just a little, and bake them at 325 degrees for 8-10 minutes or until cookies are white/not golden yet, and bottoms are browning.
-If you would like to attempt to roll the cookies out and cookie cut them, pop the dough in the fridge for about 45 minutes first.
- I found to refrigerate between rolling balls for each pan makes the rolling process a lot easier.

These cookies are also great to use as "thumbprint" cookies. On the last pan, I put blackberry preserves in the centers....that was tasty too:)

My sister has a shortbread recipe with unsweetened chocolate in it. I don't have unsweetened chocolate in the house...so maybe after my grocery run I will be able to try it:) I was also thinking about hazelnuts in shortbread too....yum

Apple Pie

2009-11-28T09:29:00.000-08:00

Apple Pie

Dan loves this apple pie. If I am not mistaken, so did his Mom a few years back when I made one to bring to their house. I make it with Granny Smith Apples which make it just a tinch tart. I got this out of my Betty Crocker. And then of course I always change a lil of it. :) A slice of this pie, a lil warm, with a small scoop of ice cream, is absolute deliciousness:) I also forgot to take a picture:( ...maybe next time:)

PASTRY INGREDIENTS
2-crust pie (top and bottom) (9-inch)
- 2 cups all purpose flour
- 1 teaspoon salt (I used just a pinch)
- 1/3 cup butter (I used probably 1 TB more)
- 1/3 cup butter flavored Crisco
- 4-6 TB cold water

In med bowl mix flour and salt. Cut in the butter and Crisco with pastry cutter or by pulling 2 butter knives through ingredients in opposite directions. Cut in butter and Crisco until all particles are about he size of small peas.

Sprinkle with cold water, 1 TB at a time tossing and stirring with a fork until all flour is moistened and pastry almost leaves side of bowl. 1-2 tsp of water can be added if necessary....but I found I only used 5 TB anyway.

Gather pastry in 2 different ball shapes. Flatten balls into discs and wrap in plastic. Pop in fridge for about 45 minutes or until dough is cold yet pliable. This helps the pastry become flaky. If in the fridge longer, let the pastry soften slightly b4 rolling out.

(AT THIS TIME, WHILE CRUST IS IN FRIDGE, PREPARE APPLE FILLING)

Roll pastry one disc at a time on lightly floured surface into circles 2 inches larger than the upside down pie pan. Lay one sheet of rolled out pastry in tot he bottom of the pie pan. Do NOT stretch it, lay it in the pan so it is touching every part of the sides and bottom. The second pastry will be laid over the pie after you fill it.

PIE FILLING INGREDIENTS
6 cups of thinly sliced peeled tart apples. (I used about 7 1/2 cups)
1/2 cup sugar
1/4 cup flour
3/4 teaspoon ground cinnamon (I used about 1 heaping teaspoon)
1/4 teaspoon ground nutmeg (full tsp)
dash of salt (I omitted)
2 TB firm butter or margarine if desired (YES! I desired!...lol I used butter)

- Peel, slice and cut up apples. Put in bowl and set aside.
- Heat oven to 425 degrees
- Roll out crusts. I line the pie pan with the bottom crust, and then fold the top one, put it inside the pie pan on top the bottom crust and put it back in the fridge covered to keep cool.
- In a large bowl, mix sugar, flour, cinnamon, nutmeg, and salt. Stir in apples.
- Take the pie pan with crust back out of fridge. Set aside the top crust. Spoon the apple mixture into the crust lined pie pan.
-Cut butter into small pieces and sprinkle it over the apple filled pie.
- Cover the pie with the top pie crust. Seal the edges (pinch), and flute it. (My Mom always cut a smiley face in it, or our brand.) Trim edges of crust.
- Another trick I learned from my Mom was to smear a little heavy cream on top the pie crust and then sprinkle it with cinnamon and sugar.
-Now cover the edge crust of the pie with tin foil to prevent burning.
-Pop the pie in the oven for 30 minutes. Then remove tin foil from edges and bake for another 15-20 minutes. Or until the crust is golden brown and juice begins to bubble through slits in crust.
-Cool on wire rack at least 2 hrs ( I only waited about 1 hr or so till it was set up)
-Enjoy with a small scoop of ice cream, or even coffee in the morning:)

Reese's PB Cup PB Cookies

2009-11-12T04:27:00.000-08:00

Reese's PB Cup PB Cookies

So I thought that everyone had grown up with this recipe. But maybe, it was just in my neck of the woods. I asked a few grown people who had never heard of it. Hmmm...

Anywho....these are pretty easy to make, and something to do with left over Halloween candy. After every Halloween and Christmas I try to buy some "on sale" candy to bake with.....Sadly I eat half of it straight from the bag....Ya just can't let that kinda stuff sit in front of me! It will disappear:)

Here is the recipe.

Reese's PB Cup PB Cookies

1 BAG OF MINIATURE REESE CUPS FROZEN
1 & 1/4 CUPS ALL PURPOSE FLOUR
3/4 TEASPOON BAKING SODA
1/4 TEASPOON SALT
1/2 CUP BUTTER FLAVORED CRISCO (don't substitute)
1/2 CUP PEANUT BUTTER (I used chunky)
1/2 CUP WHITE SUGAR
1/2 CUP BROWN SUGAR
1 EGG
1 TEASPOON VANILLA EXTRACT

-Preheat oven to 375
-In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg and vanilla until it is smooth and creamy.
-Next add the dry ingredients and beat until smooth.
-Roll into 1 inch balls and place them in an UNgreased mini-muffin pan: (don't have to push them down....just place the ball in there. It will expand and fill bottom, sides, and top.
-Bake them at 375 for 10 minutes. While they are baking, take mini Reeses out of freezer and unwrap.
-Cookies will come out golden brown, and a little higher than even with the top of the pan.
-Immediately press a FROZEN miniature Reese's cups into the center of each cookie (pressing down until the top of the candy is at the same level as the top of the cookie).
-Let cool IN THE PAN for about 2 minutes before you try to remove them. To remove the cookies, insert just the tip of a thin knife between the cookie and the pan (the knife will help you lift the cookie out). Pluck out with finger.
-Let the cookies harden in fridge for about 20 minutes or so.

I love these!!
This recipe made 33 cookies.
Here is a helpful hint I learned a while back. When you are not using all of the muffin tin spots in a pan, fill them with water to prevent scorching:)

Snicker Surprise Cookies
These are some cookies I made with the extra dough when my Reeses ran out. I had tiny bite size snickers too so I ended up with 4 Snicker Surprise cookies:)

I rolled the left over dough in 8 balls.
4 big balls about 1 1/4 inch, and 4 smaller balls about 3/4 inch.
I pushed the snicker down into a big ball and topped with a little ball.
Then pushed the small ball around the snicker a lil till you couldn't see the candy.
These look like a huge heap of ugliness, but the cookie flattens out in the oven when the snicker melts down and cookie bakes:)
I baked about 10 minutes, but I think they could be baked about 8 instead for a softer cookie.
I only had enough dough left over from my Reeses cookies for 4 of these cookies:)

Cappuccino Muffins by Jenna

2009-11-10T18:10:00.000-08:00

I layered the last few with some of the leftover topping mixture(ps. this is the single recipe, I doubled and came out with about 28 regular size ones)Also, they are good right away, but even better the next day...Yum yum and YUM here we go :

2 cups all purpose flour
1/2 cup sugar
1/4 cupe packed brown sugar
2 tsps baking powder
2 tsps instant coffee granules (I heaped them)
1 tsp ground cinnamon
1/2 tsp salt

1 egg
1 cup milk
1/2 cup butter, melted
1tsp vanilla extract
3/4 cup of semi-sweet choc. chips

Topping:
6 tbsp flour
1/4 cup brown sguar
1 tsp cinnamon
1/4 cup cold butter
(I also added a bit of instant coffee in here too :))

In a large bowl, combine the flour, sugars, baking powder, instant coffee, cinnamon, salt. Combine egg, milk, butter and vanilla. Stir into the dry ingredients until moistened. Fold in chocolate chips. Fill cups 2/3 full.
For topping:
Combine flour, sugar, cinnamon. Cut in butter until mixture resembles course crumbs, sprinkle (a lot) over cups of batter)

Bake at 350 degrees for 15-20 min (mine was 20 min) makes about 1 dozen. Enjoy!

Chicken Avocado Enchiladas

2009-11-07T09:13:00.000-08:00

Chicken Avocado Enchiladas

Chicken Avocado Enchiladas
These pictures are not the best, but the food is! The pictures make this look unappetizing and dry. But these are anything but! I did not use a can of enchilada sauce like I stated in the recipe. I think this would be a positive addition at the end for dipping, but even without the enchilada sauce to dip in, these were delicious! If you do decide on the enchilada sauce I suggested at the end of the recipe, I would use it for dipping rather than pouring it on enchiladas to prevent sogginess:) Also the salsa I used was just the cheap, Sams Club size stuff.

Ingredients
3 c. chopped, cooked chicken
2 1/2 c. salsa
2 heaping tsp. ground cumin
1 1/2 c. chopped red or green pepper
6 oz cream cheese, cubed and softened
1 c. sliced green onions, with tops or a medium purple onion
2/3 c. sliced ripe olives
2 ripe avocado, peeled, pit removed, and cubed
4 (12 inch in.) flour tortillas
Cheese
1 can of enchilada sauce for dipping

Optional
Sour cream
Extra Olive slices
Diced Tomatoes

Throw pepper and onion in with chicken last minute or two of cooking it.
Combine chicken mixture, 1 cup of salsa, and cumin in saucepan.
Simmer and stir 5 minutes.
Add cream cheese and olives.
Stir until cream cheese melts.
Divide avocado pieces evenly between tortillas. Put avocado pieces in a strip down the center of each tortilla.
Top with a strip of a heaping 1/2 cup of chicken mixture.
Roll up tightly.
Cut in half and place each half seam side down in greased 7 by 11 inch baking dish.
Spoon remaining 3/4 cup salsa over enchiladas.
Cover tightly with foil.
Bake in 350 degree oven for 25-30 minutes or until hot.
Top with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.
Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice:)
Serves 6-8.

A Cake for Christian :)

2009-11-07T07:35:00.000-08:00

Tres Leches Cake

I saw this recipe on Pioneer Woman's site, and had to try it. I didn't want to make it with just Dan n I at home. If he ended up not liking it, I knew I would eat the whole darn thing myself....TROUBLE!

So when Jenna and Christian came to visit I thought - "Hey! This is a great opportunity to make a new recipe, and hopefully take Christian back in time:)"

Sure enough, when I asked Jenna if she knew if Christian had ever heard of Tres Leches Cake, her eyes light up! This was the cake he remembered from his younger Birthdays! Good news for me, but also ALOT of pressure to make it perfect.

Well, the cake turned out wonderful! And Christian reassured me it turned out like it was supposed to....(though I am not sure he would tell me if it didn't:)) We did manage to eat the WHOLE thing :)

Looking back on memory lane, Christian did mention that there was often a layer of strawberry puree type stuff in the center of the cake.....Yummy!!

Tres Leches Cake

-This is a very moist cake, similar to the moistness of Better Than Sex Cake.
-I did not use the Cherries on top that are in this recipe.
-The only thing I did not like about this recipe was the waste of the extra milk mixture that was supposed to be discarded.(I used it for coffee in the mornings)
-This recipe was taken from Pioneer Woman. Check her site out...it is fab!

Ingredients
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar

Preparation Instructions
-Preheat oven to 350 degrees.
-Spray 9 x 13 inch pan liberally until coated.
-Combine flour, baking powder, and salt in a large bowl.
-Separate eggs.
-Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.
-Pour egg yolk mixture over flour mixture and stir very gently until combined.
-Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
-Fold egg white mixture into other mixture very gently until just combined.
-Pour into prepared pan and spread to even out surface.
-Bake for 35 to 45 minutes or until toothpick comes out clean.
-Turn cake out onto a rimmed platter and allow to cool.
-Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.
-When cake is cool, pierce the surface with a fork several times. MAKE SURE CAKE IS COOL
-Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. I EVEN SPOONED SOME ON THE EDGES
-Allow the cake to absorb the milk mixture for 30 minutes.
-Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
-Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries.
-Cut into squares and serve.

Blondies

2009-10-28T18:35:00.000-07:00

Blondies

I got this recipe out of my Breast Cancer Awareness Better Homes And Gardens Cook Book. I have had this cookbook for a couple years, but just made this recipe last week for the first time. Why didn't I make it earlier! Yum! I actually made the whole recipes, and we had Blondies off and on for about a week for dessert, or evening snack. Delish:)

Blondies

2 c packed brown sugar
2/3 cup butter
2 eggs
2 tsp vanilla ( of course I used more )
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 c chopped almonds, pecans, or cashews. ( I had pecans)

-Preheat oven to 350
-Grease and flour 13X9X2 inch pan
-In med sauce pan, heat and stir brown sugar and butter over medium heat until butter melts and mixture is smooth. Cool slightly.
-Stir in eggs one at a time to butter brown sugar mixture.
-Stir in vanilla
-In separate bowl mix flour baking powder and baking soda together. After mixed, stir into butter mixture till smooth.
-Spread batter in prepared baking pan.
-Sprinkle with nuts.
-Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean.
-Cool slightly in a pan on a wire rack. Cut into bars while warm.

-I served them warm with a scoop of ice cream on top, and a drizzle of warm carmel:)

Pheasant/Grouse/Chicken Casserole

2009-10-20T18:02:00.000-07:00

Pheasant/Grouse/Chicken Casserole

Finished Product B4 scooping on rice.

Right B4 being popped in the oven.

Mixture B4 getting the soup on it.

Mixture B4 getting the soup on it.

Ready to eat!

Pheasant/Grouse/Chicken Casserole

This is a great recipe I first tasted at Dan's house. His Mom made it with pheasants that we shot. Tonight, I made it with chicken. I used some breast, some thighs, trying to figure out which meat would be most like pheasant. Both light and dark were great!

The recipe reads....

For one pheasant filleted and cut into pieces:

Soak in carnation or regular milk for at least 30 minutes.
Bread the pieces in flour, fry until golden brown, season with salt and pepper.
Saute some fresh onions and mushrooms in butter.
In casserole dish (or crock pot) place fried meat, mushrooms, and onions.
In separate bowl mix 1 can of golden mushroom soup, 1 can of cream of chicken soup, and 1 can of chicken broth or use chicken bouillon cubes dissolved.
Pour soup mixture over meat, onion, mushroom mixture.
Bake 1 hr @ 375 degrees covered, or in crock pot 4-5 hours covered.
Serve over rice.
Enjoy with a frosty beer, wine, or whatever.

I cooked this meal tonight for Dan, Brandon and I. We had leftovers, and probably could have fed two or three more adults. I used bigger portions because Dan and I like left overs of this :).....here is what I did.

3 chicken breast and 3 thighs cut up in cubes and chunks (about a quarter-50 cent piece size)
I use just one can of carnation milk, not the regular milk.
It soaked in milk for about 45-50 min
Used 12 oz fresh mushrooms cut up
Used 1 1/2 cups sliced n cut up onions
Enough butter to saute in
2 cans of each soup
2 cans of chicken broth
And a ton of rice
I baked it in a roaster in the oven covered. (see pic)

Raspberry Swirl Frozen Dessert

2009-10-18T15:29:00.000-07:00

Raspberry Swirl Frozen Dessert

This is a pic of my half eaten piece....there is a better lookin pic on the taste of home website:)
Raspberry Swirl Frozen Dessert

I got this recipe off of the Taste of Home website. It is DE-licious! It was kinda a pain in the butt to make because it has so many lil steps. But it was really good so I will probably make it again. I kept it covered in the freezer and it lasted for dessert for more than one meal. :) I also felt that the bottom crust was too thin when I was making it. But when I ate it, I thought it was just perfect. Give this recipe a try if you have time:) It is very refreshing and delish.

Here is the link
www.tasteofhome.com/recipes/Raspberry-Swirl-Frozen-Dessert

And here is what is on the link

INGREDIENTS:
CRUST:
2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar
FILLING:
3 eggs, separated
1/4 cup plus 1 tablespoon water, divided
1 cup sugar, divided
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 package (8 ounces) reduced-fat cream cheese
1-1/2 cups reduced-fat whipped topping
1 package (10 ounces) frozen sweetened raspberries, thawed

In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.

Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.

In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.
In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.

Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice.

Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.

I covered and froze overnight.
I also used honey nut cream cheese cause that is what I had.

Broccoli Salad

2009-10-18T15:08:00.000-07:00

Broccoli Salad

Broccoli Salad

I like this salad. It is the perfect odd combination of tastes. Dan's Dad liked this one too when he came down.
I am pretty sure this is an old salad that has been around for ever. But of course every recipe I found was a lil different so I just threw the main ingredients together to make my own. This salad is best when you eye ball measurements and make it to taste....But here are my rough estimates.....

Salad Ingredients
6 cups broccoli florets chopped into bite size pieces
3/4 cup diced purple onion
2 green apples sliced and diced about same size as broccoli ( about 2 cups)
1/2 cup or so of raisins
10 or so slices of bacon cooked and crumbled up

Dressing (again, make to taste)
1- 1 1/2 cup mayonnaise
1/2 cup skim milk
3 TB apple cider vinegar or lemon juice (or both)
2 TB sugar (add one TB, taste, then add 2nd if you want.)
salt and pepper

Directions
-After cutting all fruits and veggies, combine all salad ingredients but the bacon in a bowl.
-Set bacon aside for later
-In a separate bowl, whisk all dressing ingredients together, adding more or less of each ingredient to satisfy your taste.
-Should be creamy but a lil runny too.
-Pour dressing into salad mix. May or may not use all dressing. But keep in mind some of the dressing will get soaked up too.
-Put in refrigerator for an hour or two.
-When ready to serve, top with crumbled bacon.
(also good with sunflower seeds, or almonds sprinkled on top too)

Dad's Gator(jk) Chilli posted by Jenna

2009-10-17T13:26:00.000-07:00

Directions: Saute onions in butter add browned beef then add remaining ingredients. Simmer 1 hour.

1 1/2 lbs Hamburger
1/2 c. chopped onions
1 tbls butter
1/2 c. water
1/4 c. chopped celery
2 tbls lemon juice
1 tbls brown sugar
1 1/2 tsp heinz worcestershire
1 tbls mustard
1 tsp vinegar

1 15 oz kidney beans
1 15 oz pinto beans
2 or 3 tbls chili powder
1/2-1 c. tomato juice

Carrot Cake From Scratch

2009-10-13T00:32:00.000-07:00

Carrot Cake From Scratch

This cake is wonderful! Delicious, and very moist. I got this recipe from an older lady I knew back in Havre. I did adapt just a tiny bit....but not much.

It was Dan's Grandmother's 81st Birthday while she was visiting, so I made this carrot cake, and also a chocolate box cake.

I mixed up both cake and frosting by hand. No need for a mixer on this one. Just mix each ingredient until blended in. Especially if your butter and cream cheese are softened. (If they aren't I nook em a lil)

Carrot Cake From Scratch
Ingredients:
2c flour
2c sugar
1 tsp soda
3 cups grated carrots
1 tsp cinnamon
4 eggs
1 cup plus 1 TB vegetable oil
1 tsp salt (I only used about 3/4 tsp sea salt)
(I also added a tiny bit of vanilla)
(Also I added 1/2 c raisins...but probably coulda been 3/4 - 1 cup)

Preheat oven to 350 degrees
Sift together flour, sugar, soda, and salt.
Beat in oil and eggs. ( I just did it by hand)
Mix carrots and cinnamon together in a separate bowl.
Put cinnamon carrots in batter.
At this time you fold in raisins and nuts if you choose.
Bake in 9X9 pan for 25-30 minutes or until toothpick in center comes out clean.
(I only had muffin tins and an 11X7 pan. So I made 2 muffins and put the rest in the 11X7 which took about 45 min.) Timing will be different for everyone, but just test with a toothpick.

Frosting
4 oz softened cream cheese
1/4 butter softened (1 stick)
2 1/2 - 3 cups powdered sugar
1-2 TB milk
1-2 TB vanilla
(I added 1 cup chopped pecans)

Cream butter and cream cheese
Add powdered sugar 1/2 cup at a time
Add liquids.
Adjust with liquids and powdered sugar alternating if necessary.
Frost cake when cake is completely cooled.
Top frosting with chopped nuts if desired.
Store cake covered in fridge.

Grandma's Pretzels

2009-10-04T08:37:00.000-07:00

Grandma's Pretzels

These are an easy very tasty snack to make. I always make them when I need something easy for guest to nibble on. They also work great for football parties. I store my extras in an empty ice cream bucket.

Grandma's Pretzels

-2 large bags of pretzels (about 2 gallons or 2 lbs)
-2 oz Original Ranch Dry Mix (1 extra large or 2 regular size envelopes...I buy a box holding 4 - 1 oz envelopes)
-1 bottle of Orville Redenbachers popcorn oil. 12 fl oz
-1 tsp dried dill
-1/2 tsp garlic powder
-2 paper grocery bags

-Put one paper bag inside the other.
-Pour both bags of pretzels in the paper bags.
-Mix oil, dill, garlic powder, and dry ranch in a separate bowl.
-Mix oil mixture until well blended.
-Pour oil mixture over the pretzels in the paper bag.
-Roll up the top of the bags, and shake.
-Let stand 15 minutes. Oil will start soaking through bags.
-Shake again, turn bag over and let stand another 15 minutes.
-Shake and pour out in a bowl or on a pan.
-Ready to eat.

Peanut-Butter Silk Pie by Jenna

2009-10-03T15:13:00.000-07:00

Ingredients
filling:
1 8-ounce package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff

chocolate top:
1 cup semisweet chocolate pieces
3 tablespoons brewed coffee
chocolate shavings or peanuts for garnish

crust: (can precook crust at 350 - 8-10 min)
1 1/2 cups graham cracker crumbs
6 tablespoons butter
1/4 cup sugar
or purchased pie graham crust

Directions
1. For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.

2. For topping, combine chocolate pieces and coffee in a microwave proof bowl. Cover with plastic wrap. Microwave on High 1-1/2 to 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely with plastic wrap and refrigerate overnight. Makes 8 servings.

Good Ole Scotcheroos

2009-10-02T17:11:00.000-07:00

Good Ole Scotcheroos

I borrowed this pic from the Internet. While browsing Scotcheroo recipes online, I realized most all recipes are mainly the same, with the occasional small adjustment. Almost everyone knows how to make these tasty treats. But sometimes we just need to be reminded about them.

Good Ole Schotcheroos
1 cup light Karo syrup
1 cup sugar
1 cup generic chunky peanut butter
6 1/2 cups crispies rice
1 cup of chocolate chips
1 cup butterscotch chips

1. Place Karo syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in chunky peanut butter. Mix well. Mix crispies rice to the Karo/pb/sugar mixture. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. I also spray waxed paper with cooking spray, and then press the mixture in the pan using the sprayed waxed paper....Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

I store these in the fridge.

Mom's zucchini cake

2009-09-29T17:32:00.000-07:00

Posted by Crystal

This is one of my favorite childhood recipes. Mom used to make it (and still does) in the fall when the zucchini is coming out of her ears. It is so amazing and chocolaty you would never know there was 2 cups of the big green veggie in it.

1/2 cup softened margarine
1 1/3 cup sugar
1/2 cup oil
2 cups grated zucchini
1 tsp vanilla extract
2 eggs
1/2 cup sour milk (I use sour cream mixed off with a little milk)

dry ingredients
1/2 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 cups flour

chopped walnuts
semi-sweet chocolate chips

Pre-heat oven to 350 degrees. Grease and flour a 9x13 pan. Mix all (except dry ingredients) in a mixer until well blended. In a large bowl, mix dry ingredients. Slowly add dry ingredients into chocolate zucchini mixture. Mix well. Pour cake batter into baking pan. Sprinkle chopped walnuts and chocolate chips over the batter, covering top in a thin layer. Bake for 45 minutes in a 350 degree oven.

Delish Shroom Spirals

2009-09-20T12:11:00.000-07:00

Delish Shroom Spirals

Delish Shroom Spirals

We enjoyed these as a side to dinner the other night. Between three of us, we ate over 30 of them before we could blink an eye. They were soooooo good! My guess is that they would be great at room temp or cooler too. We ate them all while they were still warm:)
This is an adapted recipe from my friend Kelly. The original recipe has reg cream cheese, garlic SALT, an egg for egg wash, and normal mushrooms, with a lil different measurements. If anyone wants that recipe I can also post it here....just let me know:)
I am sure to make these again as they were a HIT! Everyone must try these! Soooo Good! Dan, Brandon and I ate them right up!

I would say the most challenging parts of this recipe are 1- trying to roll all the goodies inside.....tuck roll, tuck roll....and 2- cutting them into little 1/2 inch pieces w/o them falling apart. I think it would be easier if all ingredients are cold, and also if I had dental floss rather than a knife to slice them.

If anyone reading this has never used dental floss to cut b4, you slide the floss under the roll, hold the floss up on both sides so it is perpendicular to the counter....Switch floss to opposite hands and pull floss away from each other outwards......Repeat until all slices are cut....( I hope that all made sense.)

5 oz Bella mushrooms diced small
4 oz Philadelphia Spinach Artichoke Cream Cheese
1 1/2 TB finely chopped onion
1/2 TB garlic powder
1 pkg crescent rolls
1 TB butter
Pam Spray

-Put onions and 1 TB butter in pan over med/high heat. Begin to saute, and then throw in mushrooms. Don't saute till limp. Only cook till HALF sauteed.
-In separate bowl, mix the half sauteed shrooms and onions with the cream cheese and garlic powder.
-Roll out crescent rolls flat on counter top.
-Pinch crimps together to make single flat sheets rather than triangles.
-Depending if you bought the normal, or the big crescent rolls, you will have either 3 or 4 sheets.
-Spread mixture evenly on each of the crescent rectangles, leaving the outer edges free of mixture.
-Roll each rectangle like a jelly roll, and cut into approx 1/2 inch pieces.
- Gently place them on a Pam sprayed baking sheet.
- Bake at 350 for 15 minutes or until golden brown.
Makes about 32.

Gingered Autumn Soup

2009-09-20T11:34:00.000-07:00

Gingered Autumn Soup

Gingered Autumn Soup

This is a delicious, creamy, rich, tasting soup. But NO cream, butter, or even milk! This doesn't take too long to make either. You can put any twist you would like on this soup. My twist was ginger.....but I was also thinking of a dollop of peanut butter, or crushed peanuts or pecans.....
Dan doesn't like ginger, but I know enough of you that do so I tried this out. If you like ginger and the feeling of a warm cozy autumn feeling soup, you will love this:)
I am not sure how much puree a butternut squash makes, or how big a can of it is (if even sold)....I used organic baby food from work which is strictly butternut squash, and water. :) So depending on the amount of puree you use, you may need to adjust the other ingredient portions too. Also feel free to adjust the amount of chicken broth used to alter the thickness of the soup to your liking:) Enjoy! This is tasty!

Not sure what you all do with your fresh ginger, but I always found I had great intentions when I bought it, and then it shriveled up and went bad in the fridge. Well....I have a solution!!! Yippee! I peeled the whole chunk of it with a potato peeler, (yes Jenna I said chunk:)), and put it in a Ziploc in the freezer. When I need it, I take it out, grate it with the cheese grater and quickly put it back in the freezer. It grates easier when frozen, and lasts alot longer too! MARVELOUS!!!!!!!!!! LOVE IT!

1 1/4 TB green onion chopped (green and white parts.)
1 1/2 TB smashed and chopped garlic (about 3 big cloves)
2 1/4 tsp packed fresh grated ginger
2 cups of sodium reduced chicken broth
about 20-24 oz. butternut squash puree (either make your own or get canned....I had butternut squash organic baby food from work so I used 6 containers of about 3.5 oz each.)
2 slices of bacon
Salt and pepper
Parsley and sour cream optional.

-Cook bacon in soup pot.
-Remove,and set aside, leaving the drippings in the pot.
-In bacon drippings over med - med/high heat, saute onion. After a minute, add garlic, after another minute add ginger. Don't over cook or burn these items when sauteing.
-To the onion, garlic, and ginger, add chicken broth.
-Stir so there is nothing sticking to the bottom of the pan.
-Add the butternut squash puree and stir.
-Bring mixture to a simmer. (While this is happening, crumble bacon into bits)
-Simmer very softly for 5 minutes stirring frequently.
-Add salt and pepper to taste.
-Serve hot in bowls with a small dollop of sour cream, sprinkle of fresh cut parsley, and a few of the crumbled bacon bits.

The sour cream I found to be unnecessary. The soup was so good without it, but the sour cream made the pic nicer.:)
Great reheated too so it could definitely be made ahead of time and stored in fridge.

Almost Better Than Sex Cake

2009-09-20T11:04:00.000-07:00

Almost Better Than Sex Cake

Almost Better Than Sex Cake
This is a delicious extremely moist cake. If you are looking for a healthy cake, do NOT make this cake. It you are not one for sweets or richness.....do NOT make this cake.....but if you are looking for a cake that is sweet, rich, and almost better than sex....try this! :)

1 box of Devils Food Cake Mix
1 jar of smuckers hot carmel topping
1 can of sweetened condensed milk
1 large tub of cool whip
2 butterfinger bars

-Prepare cake according to directions on the back of the box.
-Immediately after removing cake from the oven, poke tons of holes all over the top.
As many as you can w/o butchering the cake. I used a shish-ka-bob stick.
-In a bowl mix the can of sweetened condensed milk and jar of hot carmel topping.
-Pour milk/carmel mixture over the hot cake. Spread on evenly.
-Crush 1 butterfinger and sprinkle over the top of the cake.
-Allow cake to cool completely. (put in fridge for faster cool time.
-When cake is COMPLETELY cooled, spread the whipped topping evenly over the top of the cake.
-Dust the top of whipped topping with the 2nd crushed butterfinger.
-Keep chilled and also serve cool.
-Cake can sit in the fridge for a day or so covered, without the whipped topping and 2nd butterfinger. I have made this cake up to a day b4, and then frosted it right b4 serving:)

simple porcupine meatballs by Jenna

2009-09-12T12:52:00.000-07:00

1 lb. lean ground beef
2/3 c. milk
1/8 tsp. salt and pepper
1 tbsp. minced onion
1/2 c. Minute brown rice
1 can tomato soup
items measured the Clawson way:
-garlic
-cilantro
-parsley
-1/4 of a jalapeno
-creole seasoning

Mix all but tomato soup and make into a little bigger than golfball size. Cover with soup -- add small 1/3 cup milk or water to soup. Bake 30 minutes uncovered and 30 minutes covered at 400 degrees.

*makes 9 meatballs

Phin Zone Oreos

2009-09-08T17:34:00.000-07:00

Phin Zone Oreos

Phin Zone Oreos
This recipe you can find all over the web....Homemade Oreos....But of course I feel like a nerdy old lady... I knew I would be sending some with Dan so I made Dolphin colors.....It was Dan's awesome I idea a make BOTH colors in ONE cookie :)

1 box of devil food cake mix
1/3 cup oil
2 eggs

Mix by hand
Roll in balls between the size of a walnut and grape
Put on cookie sheet
Flatten slightly
Bake 350 degrees 8-9 minutes

To make Frosting, Mix all ingredients together....

4 oz cream cheese
1 Tbsp butter
1 tsp vanilla
2 Cups powdered sugar

Mix together, it will seem really thick but just keep mixing
Then I split frosting and colored them Orange and Teal:)...You could make Christmas colors, school colors, July 4th colors, ect....How Fun!

Spread frosting on cooled cookie and top with another cooled cookie. Store in airtight container in fridge.

Heart Attack Corn

2009-09-08T16:55:00.001-07:00

Heart Attack Corn

Heart Attack Corn

The ingredients speak for the name I have given this dish,.....but it is ooooooooo so good. Sorry waistline....I WILL be having this again....just can't afford to very often....lol

1 can corn
3 TB purple onion chopped
3 slices thick bacon
2 oz cream cheese
2 TB milk plus 2 more TB milk
1 TB bacon drippings
1 TB Butter
1/2 tsp garlic powder
1/4 tsp Cajun seasoning
pepper

Served 3 of us as a side dish to BBQ Pork Loin and Potato Salad....YES....I may have a heart attack:)

-In pan fry bacon.
-Set bacon to the side on paper towel
-Discard all but the 1 TB bacon drippings
-Throw chopped onion in bacon drippings
-Over med/low heat cook onion in the 1 TB bacon drippings
-When onion is cooked, throw in 1 can of drained corn, garlic powder, Cajun
seasoning, pepper, butter, and 2 TB milk.
-Stir and cook till bubbling
-At this time if the rest of your food isn't done, a lid can be put on this and set
aside for a while.....
-After mixture is bubbling, cube cream cheese and scatter on top corn mixture.
-Stir in cream cheese and keep at low/med heat stirring occasionally.
-While waiting for cream cheese to melt in, crumble bacon.
-When cream cheese is blended in well, add the last two TB of milk.
-Stir.
-Scatter Crumbled bacon on top of corn and serve in a heated serving bowl.

Pickle Roll Ups

2009-08-30T06:09:00.000-07:00

Pickle Roll Ups

Pickle Roll Ups
This is a simple but time consuming appetizer recipe. I have never had left overs. They ALL get eaten. It's amazing how basic they are, but how yummy.

Ingredients
- 1 package of cream cheese (can use low fat....it is just as yummy)
- 3 2oz packages of Buddig -Beef, Corn Beef, Pastrami, or Ham.
- 1 jar of pickles about 24 oz size

-Whip cream cream so it is very spreadable. It is easier if it is room temp. If it doesn't whip, microwave it for just a few seconds at a time until you can whip it, OR add a tablespoon of milk or water and then whip.
-If using small or baby pickles, your pickles are probably ready to use. If using big pickles or spears, slice so that they are about the thickness of your middle finger.
-After all pickles are cut, and cream cheese is ready, open bags of meat.
-On a cutting board, use a butter knife to spread the whipped cream cheese on one slice of meat at a time.
-After the meat is spread evenly with cream cheese, place a pickle on one end, and roll it up.
-Trim ends. Feed the ends to yourself, the kids, or in my case, the boyfriend sitting there patiently waiting for them. :)
-Repeat until all ingredients are done.
-The pickle roll ups can be sliced into as small of pieces as you would like.
-Can be served with toothpicks.
-Refrigerate till ready to serve.
-The different meats provide quite different taste combinations. But all are good. Find your fav:) Same goes for the amount of cream cheese used in each roll up....test a few:)

Mango Turnovers

2009-08-24T20:29:00.000-07:00

Mango Turnovers

Mango Turnovers

These are tasty little treats that I am sure could be made with apples, or any fruit of choice. Maybe even a apple, pecan/walnut, brwn sugar, clove cinnamon type mixture. I had a bought puff pastry left over so I used it.....I am in the process of trying to find a good puff pastry recipe so I can make it my self.....anybody got one?

Ingredients
2 Pepperidge Farm Puff Pastries (1 box)

Mango Mixture
3 cups of Mangoes cut in tiny cubes
1/8 cup flour (exact)
1/8 cup sugar (over flowing)
1 teaspoon bourbon
1/2 teaspoon vanilla extract

Set Aside
Couple extra pinches of sugar (for tops)
little dish of water

Egg wash
1 egg yolk
2 TB water

-Take puff pastry out of freezer and let thaw on counter for 40 minutes.
-As pastry is unthawing, prepare mango mixture in a bowl by stirring all ingredients together.
-Unfold and lay out puff pastries one at a time.
-Use a knife or pizza cutter to cut the puff pastries into quarters in the shape of squares.
-Spoon a heaping 1/8 cup of mango mixture into one side of each square.
-Push mangoes around with your fingers so you know it is evenly distributed into the pointed ends.
-Dip finger in water and wet edges of half of the pastry.
-Fold and seal the pastry.
-Use a fork to make pretty edges, and also to double check the water seal.
-Poke with knife in the top like pies
-Put turnovers in fridge on a Pam sprayed cookie sheet to chill for a bit while you preheat the oven to 375 degrees
-Once the oven is preheated, remove the turnovers from the fridge and brush with egg wash, sprinkle with sugar, and pop in oven for 20 minutes.
-Remove from oven, remove from cookie sheet, and place on cooling rack.
-Serve warm or cooled.
-If preferred warm, toaster oven them later in the day rather than microwave.
-I couldn't taste the bourbon at all, but they were great without the bourbon taste. If you are looking for the bourbon taste, you may want to add more bourbon.

Black Eye Bean Hummus

2009-08-24T18:37:00.000-07:00

Black Eye Bean Hummus

Black Eye Bean Hummus

This is one of those "healthy" recipes...I used fresh raw green beans to dip with. Anyone who likes regular hummus, and those "earthy" types of food will love this as a healthy snack or even make a meal of it! It was a nice change up from chickpea hummus. Definitely a keeper:)

1 1/3 cup soaked and cooked Black Eye Beans (Can use canned, but then there is more salt.)
2 green onions chopped (tops and bottoms)
1 stalk of celery chopped
4-5 tsp fresh parsley chopped
1 1/2 tsp lemon juice
1/4 tsp cumin
1 1/2 tsp spicy mustard
little less than a 1/4 cup peanut butter
1 tsp soy sauce

In a food processor pulse celery, parsley, and onions till chopped fine.
Add the rest of the ingredients and pulse, mix, and chop away till blended smooth.

Spread on pita bread, chips, crackers, or use as a dip with veggies.
I ate with raw green beans, but the next day I used to dip with chips....soooo good.
Best when served cold. I think maybe even better next day:) Keep in fridge in air tight container.

Spinach Cheese Swirls

2009-08-23T14:53:00.000-07:00

Spinach Cheese Swirls

Spinach Cheese Swirls
This is a recipe I quickly got from the Pepperidge Farm website. I felt guilty that I BOUGHT puff pastry.....but I was in a crunch for time. These turned out great! The only thing I did different was double the garlic powder (1/4 tsp), and also used my Mexican blend cheese because that is what I had. To make sure the spinach was well drained, I took a palm full at a time, and squeezed it super hard over the sink till it was a dry little thang. The cutting was difficult, and I do wonder how they would taste if they were rolled like a croissant. I think it would be easier...but probably not as pretty. I am also eager to try stuffing combos such as cinnamon, nuts and brown sugar.....mozzarella, mushroom, and garlic......basil, sun dried tomato, and feta.....ect ect ect!!!!

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1/2 cup shredded Muenster cheese OR Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 teaspoon garlic powder
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained

-Heat the oven to 400°F.
-Beat the egg and water in a small bowl with a fork or whisk.
-Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
-Unfold the pastry sheet on a lightly floured surface.
-Brush the pastry sheet with the egg mixture.
-Top with the cheese mixture and spinach.
-Starting with a short side, roll up like a jelly roll.
-Cut into 20 (1/2-inch) slices.
-Place the slices, cut-side down, onto baking sheets.
-Brush the slices with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.

Smoke-n-Fire Shrimp Jambalaya

2009-08-19T18:23:00.000-07:00

Smoke-n-Fire Shrimp Jambalaya

Smoke-n-Fire Shrimp Jambalaya
Serves 2 adults

I call this Smoke-n-Fire Jambalaya cause it has a lil bit of a smokey flavor to it, and it is a lil spicy too. I think I may even like this more than the last Jambalaya I made. The last one was more of a "Norwegian" type Jambalaya. This ones got some kick, and reminds me more of a Southern type taste. I bet a lil chicken, or cajun sausage wouldn't be too shabby in here either:)

2 TB margarine
2/3 c onion diced
3 big cloves of garlic smashed and then minced
1/4 tsp red pepper flakes
1/4 tsp Worcestershire Sauce
1/4 tsp Dried Thyme
2 TB fresh Parsley chopped
1 bay leaf
3/8 cup Basmati rice uncooked
1 cup of Hunts Zesty and Spicy spaghetti sauce (this is about 1/3 of the can, so u would use the whole can if you making it for a group of 5-6)
3/4 cup chicken broth
1 cup of uncooked Hickory Smoked Bacon chopped small-(bout size of finger nails)
(I am guessing if you didn't have hickory smoked bacon, a lil liquid smoke may do the trick too.)
1/3-1/2 pound uncooked shrimp

Throw bacon, and onion in pan over med-med/high heat. When onions are almost see through, add garlic. Keep cooking till bacon is done.

Transfer bacon mixture to big pot on another burner and add all remaining ingredients except shrimp and butter/margarine. Stir, bring to boil, and then cover and simmer for about 30 minutes. Lift the lid only to stir once or twice. Be sure the rice is well cooked before serving.

During last 10 minutes of cooking rice mixture, cook the shrimp. To do this, put the margarine/butter in the same frying pan you used for bacon, and throw in shrimp over med heat. Shrimp usually takes about 2-3 minutes on each side to cook, but it depends on size of your shrimp. When shrimp is cooked through, dice shrimp into nickle sized pieces.

When rice cooking time is up, rubber scrapper the shrimp, and all the crusties and juices in pan into the rice mixture. Stir to blend and serve.

Dani Adairs Dressing:)

2009-08-09T15:59:00.000-07:00

Cilantro Ginger Dressing
I CUT AND PASTED THIS EMAIL FROM DANIELLE:

This is a yummy dressing that I just love on salads :0) Mmmm. I came up with an estimate nutrient analysis:

Per Tbsp: 88 cal, 9 g Fat, 1.5 g. Sat fat

Next time I might try it with light mayo to hopefully decrease the bad fats without losing the flavor BUT the sesame oil adds some healthy fats in there too :0)

Cilantro Ginger Dressing

1C mayo
3T rice wine vinegar
4T sesame oil
4T soy sauce
2T brown sugar
3t white sugar
1t fresh ginger (I use from the glass jar)
1t sambal olek (I also add a few flakes of red chili peppers if I want to add more heat)
1/4C rough chopped cilantro (to taste)

Combine ingredients and mix well. Stays in fridge up to 2 weeks. Makes 1.5-2 cups

Grandma Berbie's Monster Cookies!

2009-08-07T13:31:00.001-07:00

Grandma Berbie's Monster Cookies!

Grandma Berbie's Monster Cookies!

These are SCARY good! I just made a 1/4 batch. I still had enough to go around. I "sampled" a few, sent a bunch with Dan to training camp, and even brought some to work for the boss, chef, kitchen help, and co-worker! Everyone wanted the recipe! Even the chef! This is a HUGE recipe! But my Granny fed a lot of people, and when she didn't have a lot of people around, she would freeze them....I still remember getting these huge monster cookies outta the freezer when I walked across the yard to visit. I have made a few minor adjustments, as will you to your liking. When I copied the recipe from my Grandma, wrote down ingredients, but forgot the directions....lol....but I figured they are just like all other cookies so I figured it out.

Original Recipe

2 lb brown sugar
2 cups white sugar
12 eggs
1 lb butter
1 TB vanilla
1 TB white syrup
3 lb Peanut Butter
1 lb Chocolate Chips
1 lb M&M's
18 cups oatmeal
8 tsp baking soda
2 cups flour

I quartered the recipe in MOST ingredients, and added a lil. Bolded where I did things different or not 1/4'ed

1/2 lb dark brown sugar
1 cup white sugar
3 eggs
1/4 lb real butter (1 stick)
1 full TB vanilla
1/2 TB white syrup
3/4 lb chunky peanut butter
1/2 bag choc chips (approx)
1/2 bag Reeses chips
1 large bag of M&M's (there will be lots left over)
4 1/2 cups oatmeal
2 tsp baking soda
1/2 cup flour

Oven pre-heated 375 degrees
-Use mixer to cream the room temp. butter.
-Add eggs and vanilla beat till blended
-In separate bowl combine sugar and soda. Make sure soda is mixed in well.
-With mixer on low, slowly add in sugar mixture to the butter until all is smooth.
-Keep mixing slow and add flour - mix till smooth
-Keep mixing slow and add PB - mix till smooth.
-Keep mixing slow and slowly add half the oats
-Add syrup and mix well.
-Probably at this point if you haven't yet, get the wooden spoon out and use instead of the mixer.
-Add the rest of the oatmeal. Stir till blended smooth
-Add choc. and also Reese chips and stir till mixed evenly.
-On ungreased cookie sheet place rolled balls of dough.
-I made my balls between the size of a golf ball and small plum.
-They were perfectly baked after about 8 minutes.
-Remove them from the oven and let them sit on pan for about 2-3 min. During this time I poke the M&M's where ever I want them on the cookies. This should be done immediately after they are taken from the oven. This way the poking of the M&M's will help flatten the cookies out, and also take up part of the 2-3 minutes they need to sit on the pan b4 being removed. You will probably here an M&M or two crack as they are poked into the hot cookie.
-Once cooled on rack, enjoy and eat!
-If you are making monstrous Monster Cookies, or decided to make tiny Monster Cookies your time will vary of course. They should be removed from the oven when they are just starting to get a little golden around the edges, or on the top peaks of the cookies. They will probably look almost a little undercooked when you remove them from the oven, but remember they will cook a lil on the pan when sitting on it....I always bake a cookie or two first to check the correct time.:)
-Remove on cookie sheet.
-I didn't squish them down at all b4 the oven.

Red Skinned White Summer Potatoes

2009-07-29T17:15:00.000-07:00

Red Skinned White Summer Potatoes

Red Skinned White Summer Potatoes

3-4 small red potatoes between the sizes of kiwis and avocados
(cut in quarters)
1 TB onion very finely minced
1 1/2 TB parsley chopped fine
2 TB chives cut
1/4 cup non-fat sour cream
1-2 TB margarine or butter
30 grinds of the pepper grinder
5 grinds of the salt grinder

Boil potatoes till done. Drain.
While potatoes are draining, I cut onion, chives, and parsley.
When potatoes where drained I ran a knife through them once or twice to make a little smaller.
While potatoes are hot I add the remaining ingredients and stir till blended.

I think next time I will aim for "big cherry" sized pieces of potato.

TWO SUGGESTIONS:
You may use dill in addition or instead of parsley. I chose parsley because I had more of that in my pots right now.
Also if I had bacon or bacon bits around I would sprinkle on top:)

Creamy Chicken Enchiladas From Becky

2009-07-29T06:23:00.000-07:00

Creamy Chicken Enchiladas

This is a recipe I got from Dan's Sister Becky. She used to make this once in a while when I lived with them. It's very tastey:) Thanks Becky!

Creamy Chicken Enchiladas

1can (10.75 oz) condensed cream of chicken soup (I use 98% fat free)
8 ounces sour cream (light or fat-free works great)
1 cup Pace Picante sauce (I use mild because of Josh, but whatever works)
2 tsp chili powder
2 cups chopped, cooked chicken (~1 lb boneless chx breast)
1 cup shredded monteray jack cheese (I usually use more)
10 fajita size flour tortillas, warmed
1 med. tomato, chopped
1 green onion, sliced
some sliced black olives

Mix soup, sour cream, picante sauce, and chili powder in medium bowl.
Mix one cup of this sauce mixture with the chicken and cheese.
Spread about 1/4 cup of the chicken mixture down the center of each tortilla.
Roll up and place seam-side down in a 3 qt shallow baking dish.
Pour remaining sauce mixture over enchiladas.
Cover and bake at 350 degrees for 40 minutes or until hot (I usually have to cook longer in my oven).
I sometimes sprinkle some cheese on top and then broil for a few minutes uncovered to melt and crisp up a little bit.
Top with tomato, onion, and black olive. Probably would be good topped w/ sour cream, too! I serve this with the spanish rice. There are always plenty of leftovers which are good the next day, too. This can also be made ahead of time and refrigerated overnight, just increase the baking time about 15 to 20 minutes.

Spanish Rice:
1 TBS vegetable oil
1 cup uncooked white rice (not instant)
1 can (10.5 oz) condensed chicken broth
1 cup water
1/2 cup pace picante sauce
1/2 tsp ground cumin
1/2 tsp garlic powder
1 med tomato, chopped (I have used 1 can diced tomato, drained also)
1 cup frozen peas

Heat oil in large skillet.
Add rice and cook until browned, stirring frequently.
Stir in broth, water, picante, cumin, and garlic powder.
Heat to boil.
Reduce heat, cover and simmer over low heat about 15-20 minutes.
Add tomato and peas and cook another 5-10 minutes or until rice is done. (It seems like I cook this much longer than this...maybe things just take longer in Montana!) This isn't very spicy, but I am sure you could add a few things to change that!!

Melicca's Oriental Dinner Salad

2009-07-28T07:05:00.000-07:00

Melicca’s Oriental Dinner Salad

I got this great recipe from Dan's Aunt Melicca at his family reunion. This is a wonderful easy salad to surprise guest with at your next summer party. I was surprised when I enjoyed a salad so much! I am usually more of a meat and potato girl. I had a wonderful time at both of Dan's family reunions. It was wonderful to get to know his extended family better. Can't wait to go back in another 3 yrs!.....Thanks for the recipe Melicca!

Melicca's Oriental Dinner Salad

1 head Napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3oz) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
¼ c cider vinegar
¾ cup veggie oil
½ c white sugar
2 tablespoons soy sauce

1- Finely shred the head of cabbage, do not chop. Combine the green onions and cabbage in a large bowl, cover and throw in fridge till ready to serve

2-Preheat oven 350 degrees

3- Make the crunchies: melt the butter in a pot: mix the ramen noodles, sesames seeds and almonds into the pot w/ the melted better. Spoon the mixture onto a baking sheet and bake the crunchies in the oven turning often make sure not to burn. When they are browned nicely remove.

4- Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce,. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from the heat and let coo..

5-Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Peanut-y Asian-y Coleslaw

2009-06-28T16:43:00.000-07:00

Peanut-y Asian-y Coleslaw

This is a great recipe I got from Dan's Sister Becky. I made it when I went back home last time, everyone loved it! Especially my Dad:)

-1 bag of coleslaw veggie mix (put extra red cabbage and carrots if the packed mix is weak)
-1/2 cup Toasted Asian Seasame Dressing I believe I found it in the KRAFT brand.
-Green and Red Bell Pepper chopped small (optional)
-Peanuts

-Mix Veggies with dressing no more than 30 minutes before serving.
-Top with Peanuts directly before placing on table to serve.

This is so great! I would suggest adding 1/8 cup dressing at a time, mixing, and then taste testing. I am guessing that everyone likes their amount of dressing a lil different. The peanuts give this the perfect crunch:) This would be a great served with my Asian Chicken Recipe.

Oreo Balls

2009-06-28T15:58:00.000-07:00

OREO BALLS

Oreo balls, Rabbit Cannons, Salty Balls, ....In the couple years that my family has been making these delicious treats, people tend to give them different names. These are easy lil treats to make. Somewhat time consuming, but easy....I believe these were originally introduced to me by Bernice Knudson. ("The goat lady")

Oreo Balls

1 Package Regular Oreos
1 Package of Cream Cheese-(Room temperature)
Almond bark, or Log House Candy chocolate coating.....whatever you can find

-Split Oreos about 6 or 7 at a time, and food process till they are crushed well. Dump in a big bowl.
-Repeat till whole package of oreos are crushed well and in bowl.
-Put package of cream cheese in with crushed oreos. With wooden spoon, mix two ingredients together blended well and even throughout.
-Line cookie sheet with waxed paper.
-A little at a time, pinch a little bit of the mixture out and roll in hands to make a ball. (like making cookies)
-Place ball on waxed paper, and repeat until all of the oreo mixture is made into tiny balls.
-Place cookie sheet of balls in fridge for a few hours, or the freezer for 1 hr.
-When balls have been chilled long enough, melt the chocolate/bark according to directions.
-Toss cold balls in chocolate to coat. Use a fork and knife to lift out, and let excess coating fall off.
-Transfer ball to cookie sheet with waxed paper.
-Repeat till all balls are coated and set on waxed paper.
-Store balls in fridge or freezer in airtight container.

Birthday Cake Balls-

1- 9x13 cake of your choice. I used Red Velvet Cake. Baked and COOLED COMPLETELY
1- regular sized tub of cream cheese frosting
1- package chocolate bark/log house candy coating

-Generally same directions as the Oreo Balls.
-Piece by piece, food process the cake till it is all crumbled.
-Mix in container of frosting
-Use hands to blend and mix till well blended.
-Roll in balls
-Freeze
-Dip in the chocolate

These too are great little treats.....I think our good ole Oreo balls we have always made may still be the best. But these are very close.

Smokin Sausage con Pasta by Jenna

2009-06-21T17:16:00.000-07:00

this is for four but of course we did it for 10 :)

4 ounces uncooked angel hair pasta
1/2 pound reduced-fat smoked sausage
2 cups sliced fresh mushrooms
2 garlic cloves, minced
4 1/2 teaspoons minced fresh basil
1 tablespoon olive or canola oil
1 cup julienned, seeded, plum tomatoes
1/8 teaspoon salt
1/8 teaspoon pepper

optional: we had a side of pasta sauce heated up just in case; the bolder tastes are better without the sauce but are still good with it in

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the sausage, mushrooms, garlic and basil in oil until mushrooms are tender. Drain pasta; add to the sausage mixture. Add the tomatoes, salt and pepper; toss gently. Heat through.

Fresh Summer Salad

2009-06-14T17:09:00.000-07:00

Fresh Summer Salad

Fresh Summer Salad

2 tomatoes off of vine about the size of a tennis ball chopped into small chunks
1 purple onion about the size of a tennis ball chopped small
1 cucumber about 10 inches long or so diced
1 small clove of garlic very finely minced
1 tsp fresh finely chopped dill
1 tbsp fresh chopped oregano
1 1/2 tbsp fresh chopped parsley
1 tbsp olive oil
1 tsp apple cinder vinegar
salt and pepper to taste
Mix it up and let it sit in the fridge at least an hour
This is so good, and so healthy! I ate so much my stomach hurt, and then I went back for more....lol

Baked Shrimp Chimi's

2009-06-14T05:41:00.000-07:00

Baked Shrimp Chimi's

Baked Shrimp Chimi's

1-2 TB margarine
1 3/4 cups shrimp either small or cut up.(fresh is best, I used frozen and they were a lil fishy)
1 1/3 cup shredded Mexican Cheese
1 cup fresh chunky salsa (see earlier recipe posted)
1/3 cup fresh chunky salsa
2 large flour tortillas
Sour cream

-Preheat oven to 400
-Heat margarine over high heat and then add shrimp.
If shrimp is precooked, just heat....if fresh shrimp, cook for 1-2 minutes on each side. Don't over cook or they will be tough.
-After shrimp is done, add cheese, and 1 cup salsa to the shrimp and stir to blend.
-Spray a baking sheet with cooking spray.
-Microwave tortillas one at a time for about 15 seconds to make easy to handle.
-Spoon almost half of the shrimp mixture on to the tortilla and roll up tightly like a burrito.
-Set on sprayed pan seam side up to minimize leakage. Use toothpicks if you have to to keep closed.
-Repeat with second tortilla, leaving about a 4th or 5th of the shrimp mixture in the pan.
-Spray top of chimi's and pop in oven to bake for 10-15 minutes. (check after 10.)
-Remove from oven when crispy and top with the remaining shrimp mixture, 1/3 cup salsa, and a little sour cream, guacamole, ect.....whatever you wish.
-Serve with rice, beans, chips n salsa, ect.
-These could be fried, which would probably make them even that much more delicious, but I am trying to be a little healthier, and these DO get crispy in the oven.

Grilled Chicken Sandwiches with Mustard

2009-05-27T07:08:00.000-07:00

Posted by Crystal

Makes 4
1/4 cup plus 3 tablespoons whole-grain or spicy mustard
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh dill
2 garlic cloves, minced (1 tablespoon)
Coarse salt and freshly ground pepper
2 chicken cutlets (6 ounces each)
1 large red onion, sliced into 1/2-inch-thick rounds
3 ounces aged cheddar cheese, thinly sliced
1 ciabatta loaf (I used roasted garlic ciabatta) , cut crosswise into 4 pieces and halved horizontally
2T butter
4T Vinegarette (I chose honey mustard flavor)
3 sour pickles, thinly sliced lengthwise

Directions
Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered, for 30 minutes.
P
reheat grill to medium-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on 1 side for 5 minutes; flip, top with cheddar, and cook 5 minutes more. Cut cutlets in half.

Butter Ciabatta and grill, cut sides down, until crisp, 1 to 2 minutes. Brush vinegarette on bread.

Sandwich chicken, pickles, and onion between bread.

Shredded Chicken Mexi Rice Bowls

2009-05-26T17:52:00.000-07:00

Shredded Chicken Mexi Rice Bowls

ABOVE:Shredded Chicken Mexi Rice Bowls

ABOVE:Hot Sauce

ABOVE:Quickie Salsa

ABOVE:Black Beans

ABOVE:Corn/Pepper Toss

ABOVE:Shredded Chicken

ABOVE:Cilantro Lime Rice

Shredded Chicken Mexi Rice Bowls

These are Delicious! The "flame value" depends on your taste buds. I like it spicy so this has a lil flame. This recipe makes enough for about 5 adults. Between Dan and I, we ate dinner twice, and I had lunch once. It is just as great tasting when microwaved the next day so leftovers in this case is a good thing. :)

I am going to include all recipes big and small for this dish. Alot of this can be made ahead of time and stored in fridge.

All of these recipes have been made with broth or water rather than butter when ever possible, and no added salt. If I remember right I added salt and pepper to taste once, and used 1/2 a TB of butter once. But other than that, that's it. It is fabulous to make something yummy that is also healthy! Yeah!

Cilantro Lime Rice

2 cups bismati rice
2 1/4 cup water
1/4 cup chopped cilantro
5 tsp lime juice

rinse rice
let rice sit in water for 15-20 min
bring rice and water to boil.
Immediately stir, and bring down to a simmer.
Cover with lid and keep covered at simmer for 15 minutes.
After 15 minutes, remove from heat, remove lid, fluff with fork and mix in chopped cilantro and lime juice.
Can let sit till all ingredients for dinner are done, or can make ahead and refrigerate.

Shredded Chicken

3 large chicken breast (about 1.7 lbs)
3tsp Cajun seasoning
2 tsp taco seasoning
1 1/2 cup water
1 tsp taco seasoning

-Chop 1/2 froze chicken up into about the size of a 1/2 deck of cards
throw all chicken in pressure cooker and brown with a few tablespoons of the water, all the Cajun seasoning, and 2 tsp taco seasoning.
-After the chicken is browned, crank the heat to high, add thew rest of the water, stir, and then seal the lid.
-Keep on high until the rocker rocks steadily. Then reduce heat to about medium heat so the rocker can rock at medium speed for 15 minutes.
-After 15 minutes of steady rocking, turn burner off and wait for pressure to be released.
-When it is safe, remove lid and use forks to shred chicken.
-Add the last of the taco seasoning.
-Do not drain the liquid. There shouldn't be much after shredding.
-Chicken can also be refrigerated until ready to use.
-Serve hot.

OR HERE IS MY NEW AND IMPROVED NEW FAVORITE WAY TO DO THE CHICKEN!

AWESOME MARINADE FOR SHREDDED CHICKEN

I forgot to take a picture of this, but it is definitely worth posting anyway. DELICIOUS! I was going to make Shredded Chicken Mexican Rice Bowls, but wanted to try a new flavor for the chicken. THIS is the recipe I will use from now on when making shredded chicken for the rice bowls. This is a must try. It is a nice change up from taco seasoning. I tend to fall back on the taco seasoning too often because it is easy. This recipe fed myself and 2 hungry men, but could probably feed 4-5 normal people. I think we all had 2-3 helpings....ha!

Ingredients
2 lbs of chicken breast unthawed
2 tsp red pepper flakes
1/4 white onion (palm size amount)
1/4 purple onion (same amount)
2-3 TB fresh oregano
1/4 cups olive oil
6 cloves of garlic
2 tsp cumin
1 tsp Cajun
1 1/2 tsp liquid smoke

-In a food processor, pulse all ingredients except chicken.
-Pulse until it is about the consistency of hummus.
-Stab the chicken with a fork all over so there are many holes for the marinade to seep into.
-Rubber scrapper all of the marinade onto the chicken and mix around in a bowl until chicken is covered thoroughly in the marinade.
-Cover chicken and put in the fridge for at least an hour.
-In a pan with a little olive oil over med-med/high heat, cook chicken until JUST done. DO NOT over cook. I make sure to coat the chicken in as much marinade paste as possible b4 I place it in the pan to cook.
-As soon as the chicken is cooked through, throw it in a big bowl and shred it by dragging two forks across each others paths.

Corn/Pepper Toss

1 can corn drained
1 jalapeno seeded and chopped small
1/4 onion chopped
1 red pepper chopped large
1/2 TB butter
salt and pepper to taste
1/8 tsp cloves

-In a pan over med/high heat, melt butter
-Add onion, pepper, and jalapeno to butter and saute until red pepper is tender crisp and onions are clear.
-Once the onion and pepper are ready, add the corn and cloves.
-Mix, ready to serve warm. Or pop in the fridge and warm up to serve.

01/06/2010 - I have made this corn toss again with canned corn, red bell pepper, purple onion cilantro and a touch of lime juice. All ingredients raw not cooked. I almost like this better:)

Black Beans

2 can of black beans rinsed and drained
1 cup onions chopped
8 large cloves garlic coarsely chopped
4 tsp cumin
2 cups chicken broth

-In pan over med/high heat add 8tsp broth, all garlic and all onion. Saute till onions are tender.
-Add rinsed beans, cumin, and remaining broth. Simmer very low with lid on for 15-30 minutes. (Can sit on low for a long time....doesn't really matter)
-These will also be served warm.
-You can use butter to saute, but I am trying to be healthy.

Quickie Salsa

This is yummy to make in big batches and eat with chips. I believe I have a similar recipe earlier in the blog.

1/2 cup cilantro
2 clove garlic
2 Roma Tomatoes
1/2 large onion
1 tsp lime juice

In food processor, mince garlic and cilantro
Add lime juice, tomato, and onion use processor to chop.
Keep in fridge.

OR MAKE fresh chopped salsa:) or both:)

Hot Sauce

2 tsp red pepper flakes soaked for 15 min or more in enough water to cover them.
2 Roma tomatoes cut in halves
Approx. 1/2 cup onion cut in two big chunks
2 tsp chicken broth
About 40 dime sized fresh oregano leaves

In food processor, process soaked flakes, Oregano, and chicken broth. After they are processed well, add all other ingredients till processed to a smooth consistency. Use as a hot sauce over foods. Keep in fridge.

To make Shredded Chicken Mexi Rice Bowls, add a scoop or two of each recipe in a bowl along with a lil Mexican Blend OR Mozzarella, Low Fat Ranch OR Light Sour Cream, and a drizzle of canned green enchilada sauce.

If you are in the mood for a burrito, you can wrap it up in a tortilla rather than a bowl, but I love the bowl:)

Can also make the salsa posted back in March/April and serve with chips b4 dinner is served :) This is a great meal to make ahead and keep in fridge. When company comes, you simply keep the "warm" ingredients on low on the stove top, and dig out the chilled ingredients b4 hand. Then you will have extra prep time for blended drinks n such:)

Meatless Cabbage Rolls (the Baba kind) By: Nan

2009-05-21T09:41:00.000-07:00

Meatless Cabbage Rolls (the Baba kind) By : Nan

My Mom's side of the family is Ukrainian-Canadian. Her Grandparents, my Greats left the Ukraine and moved to Canada when they were young. My Great Grandparents which we all called Baba and Geidi have both passed now, but for how young I was when they passed I do remember quite a bit.

Geidi didn't speak a large amount of English but definitely enough to communicate with us kids. He was always full of fun and energy. He was always busy making us doll cradles, repairing our dolls, and wood working. He was quite the handy man.

Baba spoke great English and her hands were that of a working women. Large and rough skinned, those seasoned hands gave great hugs, and made beautiful quilts, and delicious Ukrainian cuisine.

One Ukrainian food I grew up with that was one of my favorites was that of cabbage rolls. There are many kinds of cabbage rolls but the kind I remember most and to this day like best are the Meatless Sour Cabbage Rolls.

My Grandmother, Nan, is the daughter of Baba and Geidi. She knows my love for these cabbage rolls and spent a lot of time, money, and effort on making hundreds of these little buggers for part of my rehearsal dinner BBQ. I was curious to see how non-Ukrainians would react to them. They were a HIT! I was hoping for leftovers and there were not any. Haha.

I am so lucky that the art of Ukrainian cooking has been passed down in my family, and that different holiday traditions have been kept alive. I look forward to the day that Nan and I can make these together.

I have simply cut and pasted Nan's words from my email when she sent me the recipe:)-Kaela

My Mother Laurel and Grandmother Tess (Nan) at Dan and my wedding.

Meatless Cabbage Rolls (the Baba kind) By : Nan

Look in the Ethnic section of your supermarket, or any stores that carry ethnic foods. Look for soured cabbage. Usually, its in a sealed lump with a brine around it.

Steam some rice till it is 3/4 done, saute some onions in cooking oil till transparent. If you like, add a dash of garlic, but just a bit, mix this into the rice, salt and pepper to meet your taste.

Take a few of the leaves of the head of cabbage, rinse them well. Take each leaf, and tear them on the veins into triangles. Cut of the core end. Now comes the fun part, and I don't know if you will ever get as good as Geidi in rolling up those little suckers. He made the tiniest little ice cream shaped rolls that you ever saw, and you could throw them against the wall and they would not fall apart. He also had a very neat way of placing them in the baking pot or dish, he laid them all in a neat circle, all side by each, and it was really something to see. You can drizzle a bit of oil between the layers of your rolls, and a few tbsp's of water , just to keep them nice and moist, just a touch. Keep layering till you think you have enough. Any left over cabbage can be frozen. Now bake them slowly, probably at about 300 degrees for 2-2 1/2 hrs. Same old story, Ukrainian cooks don't mark down the time.

If you want to change your menu, add raw ground meat to the rice, same everything else, pour tomato soup over the rolls and bake. I think the meat ones are tastier with sweet cabbage.

And that is how its done!! Our next lesson will be in making Paska (Easter bread) or Kolach which is the Christmas bread. I would love to show you how to make these. My mother always said that I made the prettiest paska of any of us girls. Hell, at least I did something right!!