Sunday, December 28, 2008

Holiday Treats

Moist Pumpkin Bread
1 (15 ounce) can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup light brown sugar (this makes your bread super moist)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves or 1 1/2 tsp pumpkin spice
1/4 teaspoon ground ginger

Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 45-50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Buckeyes-The best chocolate covered treat you'll ever eat! I'm not even kidding.
2 sticks of butter-softened
1 lb peanut butter
1 1/2 boxes powdered sugar
Dipping chocolate
Mix together till creamy. Roll into nickel sized balls and place on wax paper. Melt chocolate into a small bowl. With a toothpick, dip buckeyes into chocolate. Leave a bit of the peanut butter showing. When done, lightly cover the whole in top with the smooth part of a spoon. Chill then serve.

Tuesday, December 23, 2008

Sweet and Sour Chicken

This recipe is so simple and easy~~~no frying at all! The whole coating with corn starch then frying was always such a turn off to me because half the time the corn starch would come off. This recipe is just as delicious and totally simplified!

Sweet and Sour Chicken
1/4 c. butter
1/2 brown sugar
1 c. chopped green pepper
1/2 c. shredded carrots
2 Tbs. vinegar
1/4 c. brown sugar
3/4 c. ketchup
2 tsp. soy sauce
1 can crushed pineapple
2-3 lg chicken breast or 4-6 chicken tenderloins (cooked and sliced-I boil mine.)
garlic salt

Saute first 4 ingredients. Stir in everything else, except the pineapple and chicken. Season with salt, pepper and garlic salt. Cook and stir till mixture boils. Add pineapple and chicken. Simmer for 15 minutes. Serve over rice.

Tuesday, November 25, 2008

Pumpkin Bread

Being Thanksgiving and all, I thought it would be fitting for a pumpkin recipe. It's super easy and yummy! Sorry, no pictures tonight. You'll just have to take my word for it.

Pumpkin Bread
1/2 c. oil
1 1/2 c. sugar
2 eggs
1 c. canned pumpkin (a little more than half a small can)
1/3 c. water
1 3/4 c. flour ( I used half wheat and half white)
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. salt
2 c. choco. chips (optional--I used the baby chips)

Mix everything together and pour into 2 well oiled bread pans. Bake at 325 degrees for 1 hour 20 minutes. Check and bake for 5-10 more minutes if not done.

Wednesday, November 19, 2008

Fettucine Alfredo

This was really good I got the recipe from here. I used a parmesan cheese mix, but I would suggest using just plain parmesaen cheese. I also used tiny bow tie noodles. I like to spice things up a bit!

1/2 cup butter
2 tablespoons
cream cheese
1 pint
heavy cream
1 teaspoon
garlic powder
black pepper
2/3 cup grated
parmesan cheese (preferably fresh)
1 lb
fettuccine, prepared as directed -or any other fun noodles
4 boneless skinless chicken tenders grilled and sliced

1. In a medium saucepan, melt butter.
2. When butter is melted, add cream cheese.
3. When the cream cheese is softened, add heavy cream.
4. Season with garlic powder, salt, and pepper.
5. Simmer for 15-20 minutes over low heat, stirring constantly.
6. Remove from heat and stir in parmesan.
7. Serve over hot noodles.
8. Add chicken on top.

Thursday, October 30, 2008

Baked Oatmeal

My husband and I go to this diner in Lancaster, PA when we go out to breakfast with my in-laws. The diner serves baked oatmeal. We loved it so much that we searched for a recipe and have tweaked it so it tastes just like the diner.

3 cups quick cooking oats
1 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup milk
1/2 cup butter or margerine melted (I always use butter)
2 eggs beaten

Mix all ingredients and spoon into a 9" square baking pan.
Bake at 350 degrees for 40-45 minutes

We like to serve it warm and pour milk over it. For us it is one of our comfort foods (that and shepherds pie and chicken pot pie)

Friday, October 17, 2008

Thai Style Barbecue Chicken

I got this recipe from here. We had it last weekend and it was AWESOME and easy!

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 lime, zested and juiced
1/4 teaspoon crushed red pepper flakes
1/2 cup water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon white sugar
6 skinless, boneless chicken breast halves

In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.

Preheat an outdoor grill for high heat and lightly oil grate.

Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

Wednesday, October 1, 2008

Tortilla Roll-ups

I totally forgot to take a picture, but Tortilla Roll-ups are the perfect quick and easy start of any party. Plus, I promise they will be a hit!

Tortilla Roll-ups
1 package tortillas-be creative and use flavored wraps. Sundried tomato is fantastic!
1 pkg cream cheese, softened
1/3 cup finely chopped olives
4 stalks green onion finely chopped
1/2 small can diced green chili
1/2 c. cheese

Mix together cream cheese, olives, onion, and green chili. Lightly spread on a tortilla. Sprinkle cheese on top. Roll up tightly and chill for and hour. Slice and serve plain or with your favorite salsa.

Monday, September 29, 2008

Green Chili Chicken Enchilada

1tb vegetable oil
1 onion, thinly sliced
2 or 3 cloves garlic or 3-4 tsp. minced garlic
2 tsp Taco seasoning
2 cups/4 breasts chicken (cubed)
1/2 cup frozen corn
1/2 cup black beans (rinsed)
2 10 oz cans green enchilada sauce
12 medium flour or corn tortillas
2 cups shredded pepperjack cheese
1/2 cup sour cream
1/2 cup cilantro
1 tomato, chopped

1. Adjust oven rack to the middle and heat to 325. Heat oil in a large skillet. Cook chicken with 1/2 the onion until chicken is cooked and onion is clear, then add garlic and 1 teaspoon of taco seasoning. Cook for about 30 more seconds and transfer into a medium to large bowl. Cook the other 1/2 of onion in the same pan (no extra oil) and brown quickly on a higher heat - when nice and brown add 1 teaspoon of taco seasoning and mix well. Transfer to bowl. In same bowl mix in 1 can enchilada sauce, beans and corn.

2. Spray a 9 x 13 pan. I heat each flour tortilla for 15 seconds in the microwave between two paper towels. This makes it easy to work with. Arrange about 1/4 of a cup of mixture in the center of the tortilla, add a little cheese and fold together tortilla - place seem side down in the pan - repeat until all are done.

3.Whisk together one can of green chili sauce and sour cream. Bake corn tortillas 10-12 minutes until browned, flour tortillas 12-15 minutes until crispy (they may not brown the same unless you spray the outside of the tortillas). Spoon sour cream mixture and remaining cheese on top and bake until cheese is melted.

4. Serve with chopped tomatoes and cilantro on top.

Submitted by Petunia

Thursday, September 25, 2008

Fettuccine Alfredo

This was a pretty good dish. It's supossed to taste just like Olive Garden's but it didn't. I could be a bad cook. I don't know. But it was good, so try it.
Fettuccine Alfredo
1/2 c. butter
2 Tbs. cream cheese
1 pint heavy cream
1 tsp garlic salt
salt n pepper to taste
2/3 c. grated Parmesan cheese-fresh is best
1 lb fettuccine, prepared as per box direction (I used bow tie noodles because it was fun)
Melt butter in a medium sauce pan. Add cream cheese. When soft, add heavy cream. Season with garlic salt, salt and pepper. Simmer for 15-20 minutes over low stirring constantly. Remove from heat and stir in Parmesan cheese. Serve over hot noodles. Grill up some chicken for some added yumminess.

Tuesday, September 16, 2008

Easy Potato Side

Good plain or dipped in ketchup, BBQ sauce, etc.
Potato (i do one per big person, 1/2 per littler person)
olive oil

Chop the potato into little squares (make wedges and then cut horizontally). Spread out in one layer on a cookie sheet that has been sprayed with non-stick cooking spray*. Drizzle with olive oil and mix around to spread it to all the potato pieces. Season with salt and pepper or any other seasoning you wish. I use Montreal Steak Seasoning or Seasoned Salt with pepper. I like to mix it up depending on what we're eating.

*you will be grateful when washing the cookie sheet.
Submitted by Tay Lynn

Monday, September 15, 2008

Beefed up Beef Enchaladas

The other night I was thinking enchiladas for dinner, but beef enchiladas just sounded boring, so I cooked this up in my head and it turned out great!

Beefed up Beef Enchiladas
1 pound browned hamburger
1/2 cup Spanish rice- recipe below
1 cup refried beans
1 1/2 cups shredded cheese
1 small can green enchilada sauce
8 corn tortillas

In a 9x9 pan, layer corn tortillas. Dip them in the sauce first. Spread a thin layer of beans on the tortillas, then sprinkle rice on top of the bean, then add the meat and add cheese on top. Layer one more time. Bake at 4oo degrees for 10 minutes, or till bubbly. Top with lettuce, sour cream, hot sauce and olives.

Spanish Rice-I got the recipe from Becoming Betty. It's so good! Plus, most of the ingredients you'll have on hand.
1 cup uncooked rice (not minute rice)
1 onion, chopped (I made it without and it was great!)
8 oz. tomato sauce
1/4 tsp. cumin (I didn't have any, and it still was great!)
1 clove garlic, minced
1 tsp. salt
2 cups chicken broth
*Brown rice and onion in a little olive oil on the stove. Add tomato sauce, cumin, garlic and salt. Mix well. Put into a pot with chicken broth. Bring to a boil and then simmer on low, covered, for 20 minutes.
You can also do part chicken broth and part water if you don't have enough broth. Or just use all parts water.

Sunday, September 7, 2008

Orange Chicken

I don't remember where I found this recipe, but we tried it last night and it was SO good!!

2 lbs of chicken, cut into bite size pieces
1/2 c. cornstarch
1/4 c. flour
1 egg
1 tsp minced garlic
1 tbs minced ginger
salt & pepper

1 1/2 tbs soy sauce
1 1/2 tbs water
5 tbs sugar
4 tbs vinegar
zest of one orange

In one bowl, mix cornstarch and flour. In second bow,l mix one egg with salt and pepper for seasoning. On the stove, heat 1 cup of oil in skillet. Dip chicken into dry mixture and then into egg mixture and place in skillet. Fry until cooked through and crispy. Remove chicken from pan and place on a plate lined with a paper towel. Drain oil from pan, then add ginger and garlic and fry for one minute. Add sauce to the skillet and bring to a boil. Add chicken back into the mixture and serve over rice.

Saturday, September 6, 2008

Parm Chicken

This was dinner Thursday night. A hit in my house for sure! It's super easy too...And I like easy!
Parmesan Chicken
6-8 boneless skinless chicken tenderloins-you can use fresh or thaw them out from the giant bag I know we all get from Costco-that's what I did. ; )
6 oz spaghetti broken in half
1 jar of your favorite spaghetti sauce
3/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 eggs or 3/4 cup of buttermilk
1/2 cup shredded mozzarella cheese
Preheat oven to 400 degrees. Cook spaghetti as directed, drain and then place back into pan, but don't cook anymore. In a dish, mix together bread crumbs and Parmesan cheese. In another dish, crack eggs or pour in buttermilk. In large frying pan, pour about an inch of oil in the bottom and heat till about medium high. Coat each piece of chicken in the egg or buttermilk. Then place in the bread crumbs and coat. Place in the oil. Continue until all your chicken is frying up. Cook in oil for about 3 minutes then turn them over. Watch them and turn down oil if needed. You don't want to burn them. Stab the chicken with a knife to see if it's still pink in the middle. While cooking, Pour 1/2 - 3/4 spaghetti sauce into the noodles. Eyeball it so it's not too saucy. Pour the noodles into a 9x9 baking dish. When chicken is done, place on top of the spaghetti. Sprinkle mozzarella cheese on top. Bake 6-8 minutes, so the spaghetti is heated through and the cheese is melted.
Candied Apples and Carrots- these are delish! Cook while chicken is in the oven.
1/2 bag baby carrots
2 granny smith apples
1 TBS butter
2 TBS brown sugar
Cube the apples. Melt butter in a small sauce pan on medium. Add the apples and carrots. Sprinkle brown sugar on top. Cover and turn heat to low. Cook about 5 minutes or till tender. OR use those Ziploc microwave steamer bags. If you use these, cook the carrots and apples separately. The carrots take about 4 minutes and the apples take about 2. Place in a bowl and mix together.
Caesar Salad
1/2 head romaine lettuces
handful crasins
handful croutons
a pinch or two shredded Parmesan cheese
2 TBS your favorite Caesar dressing
Toss together and enjoy!

Thursday, September 4, 2008

Tasty Salsa

This is my secret recipe. Try it and let me know if you like it as much as we do!

1/2 c. fresh cilantro-Pick the leaves from the stems
1 small onion diced- 1 like the white ones
1 small can diced green chili's
2 tsp diced jalapeno-I use canned ones-add more depending how spicy you like it.
1 lime or 1/2 lemon
1/2 tsp. salt
2 lg cans diced tomatoes strained

In a food processor or blender, add together onion, cilantro, green chili's and jalapenos and pulse till chopped. Scoop in strained tomatoes. Pulse until desired consistency. I pulse mine pretty well so there are no chunks. If you like chunky salsa, pulse less. Pour into a bowl. Now, you need a bag of chips ready. Squeeze the lime or lemon into the salsa. Stir and add 1/2 tsp of salt. Taste. Does it need more salt? Add more if needed. It's also yummy with chunks of avocado. The lemon or lime keeps it from turning brown. Enjoy!

Wednesday, August 20, 2008

Chicken on the Brain!

This picture doesn't do this super easy dish justice at all! I don't even know what to call it! Got 20 minutes, 3 ingredients and a side dish?!?
Chicken Dinner
1 box chicken stuffing
8 boneless/skinless chicken tenders
3 slices provolone cheese
Preheat oven to 400 degrees. In a baking dish place 8 boneless skinless chicken tenders and bake. While chicken is in the oven make stuffing according to directions. When stuffing is done, remove chicken from the oven. Place cheese over chicken and then pour stuffing on top. Bake for another 10minutes. Serve with a salad or a yummy veggie.

Sunday, August 10, 2008

Mini Chicken Pesto Pizzas

1/2 cup basil pesto
4 english muffins, halved
1 cup cooked chicken breast strips (I marinate mine in Italian dressing and tabasco before cooking)
1/2 cup sun-dried tomatoes, diced
1/2 cup shredded fontina cheese
1/2 cup shredded mozzarella cheese

Preheat the oven to 450 degrees F (230 degrees C).
Spread pesto sauce over english muffins. Arrange chicken pieces and sundried tomatoes over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

This is a knock-off recipe of Oregano's Chicken Pesto Pizza. It is TO DIE FOR and so easy!!

Thursday, August 7, 2008


Another dish from the gathering I went to last night. I was like salsa soup!


Warning: this is not so much a recipe as it is a list of ingredients with very relative percentages.

Equipment: Large glass or plastic bowl or tupperware containerCuisinartCutting Board and Knife
Ripe tomatoes
Onions/ScallionsCucumbers (remove seeds)
Green Peppers
Jalapeno Pepper
V-8 or Tomato Juice
Salt, Pepper, Garlic Powder, Oregano
Lemon and/or Lime Juice
Red Wine Vinegar
Chop green peppers by hand into a very fine dice.Chop all other veggies in Cuisinart until finely diced.Toss everything into large bowl and add V-8 or Tomato Juice, Lemon and/or Lime Juice, Red Wine Vinegar and oil. For best results, mix well and let sit in the fridge for a few hours, then taste. Add other spices as needed to taste.

Serve garnished with any combination of hot sauce, sour cream, chopped cilantro, croutons or veggies slices.

Yummmmmmmmm! !!!!! This is excellent on hot summer days! Depending upon which juice you add, the salt content may be a little high, but other than that, it's about as healthy a dish as you can make!

Buffalo Chicken Dip

Last night I got together w/a bunch of friends and someone brought this very tasty dish.

Buffalo Chicken Dip
1 brick cream cheese
1 can chicken (12.5oz)
1/4 buffalo sauce
1/2 cup ranch dressingMix and heat.
5 minutes in micro seemed to work. I sometimes bake it for parties, but I didn't notice a difference in the microwave...

Sunday, August 3, 2008

Apple Dumplings

I don't know what it is about these bad boys, but they are To Die For! Warm with vanilla ice cream. Yum-O! I can't take credit for these little babies though. Click here for step, by step instructions.
Apple Dumplings
2 Granny Smith apples-Peel them if you'd like. I was too lazy!
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
1 Tbsp cinnamon
1 small can Mountain Dew

Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered or greased pan. Melt butter, then add sugar and barely stir (I did it in the microwave). Add vanilla, stir, and pour over apples. Sprinkle cinnamon on top, or add it to the sugar like I did. Pour the Dew on the sides and down the middle of the rolls. Bake on 400 degrees 35-40 minutes.
They are quick and easy, so try it! You will not be disappointed.

Saturday, July 26, 2008

Cinnamon Swirl Bread

3 cups water (warm)
1/2 cup sugar or honey
1 Tbsp yeast
1/3 cup powdered milk
1 Tbsp salt
1/4 cup applesauce
Flour (about 6 cups)
2 tbs milk (divided)
1 egg

Cinnamon Sugar Mix
1/4 cup sugar
5 tsp cinnamon

Put all ingredients except yeast and flour together in mixer then add 2 cups flour to water mixture, pulse to just mix then add yeast on top. Mix for 1 min then let rest for 1 min to let yeast start. While mixing, continue adding flour 1 cup at a time until dough doesn't stick to the sides anymore then let mix for 10 min Then let rise to double in size in the bowl. Once doubled punch it down and remove from bowl and let rest on the counter for 10 min. Divide dough into loaf size balls and roll one at a time out on counter to 16x8 rectangle then brush with milk and sprinkle cinnamon sugar mixture on the dough. Roll dough up into loaf form sealing he ends and place in greased pans making sure the seam side is down in opposite corner so it won't unroll as it bakes. Use the remaining milk to mix with egg and brush egg mixture on top of loaves. Cover with plastic wrap sprayed with pam so they don't dry out and let rise to 1 inch above the pan. Bake at 350 degrees for 35 min. (by the way this makes great french toast!)

Recipe from Rachel Hanchett

Oatmeal Molasses Bread

5 cups water (warm)
2 Tbsp salt
2 Tbsp vital wheat gluten (for whole wheat flour)
1 cup sugar or honey
3/4 cup applesauce or oil
2 eggs
1/3 cup molasses
4 cups oats (I use quick)
3 Tbsp yeast
4 cups whole wheat flour
5 cups white flour (about)

Put ingredients together in order stopping after oats mix together then add the ww flour and yeast mix for 1 min then let rest for 1 min to let yeast start, continue mixing in the white flour one cup at a time until dough doesn't stick to the sides anymore and mix for 10 min. then cover and let rise to double in bowl. Once doubled punch it down and knead on a floured surface into loaves and put in greased pans. Cover with plastic wrap sprayed with pam so they don't dry out and let rise again to desired loaf size. Preheat oven at 400 degrees then turn down heat to 325 degrees just before placing loaves in the oven and bake for 33 min. When done brush tops of loaves with butter and turn out on a wire cooling rack. Do not bag until cool or they will sweat in the bag. This makes 4 loaves but don't worry they freeze well and you can just pull one out when you need it! Note: I have done this with all white flour too and you just omit the vital gluten, enjoy!

Recipe from Rachel Hanchett

Friday, July 25, 2008

Balsamic and Rosemary Grilled Salmon

Balsamic and Rosemary Grilled Salmon

4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced

Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Wednesday, July 23, 2008


Suddenly Pasta Salad is divine! If you're short on time and cash this salad is everything you need it to be! Just add mayo or water and it's done! You can fancy them up with some chicken, tomato, olives or zuki too. Give it a try!

(I can't take credit for this picture, but you get the idea. Thanks Google image search!)

Sunday, July 20, 2008

Creamy Chicken Pasta

I can't take the credit for this one either, but my friend Kim made this for Bunco and it was divine! Try it. I promise you won't be disappointed.

Creamy Chicken Pasta
12 to 16oz of penne pasta or bowtie pasta cooked and drained
1/8 cup diced sundried tomatoes in oil. (drain the oil off)
8oz fresh mushrooms sliced
1/2 cup frozen peas (thawed)
2 to 3 chicken breasts
1/8 cup roasted red peppers diced
1 small package pine nuts

Sauce1 cup half and half (you can use fat free)
2 TBS butter
3 garlic cloves diced
1/2 tsp basil
3/4 cup parmesan cheese (I have also used an Italian cheese mix)
A dash of salt
A dash of pepper

Chicken: pound chicken with a meat tenderizer or rolling pin until about 1/2 inch thick. Season with McCormick steak seasoning. (I have also seasoned with lemon pepper or diced garlic clove and salt and pepper) Broil chicken on broilin pan until done. About 15 to 20 minutes. (I am honestly not sure because I rarely time anything) Let chicken cool and then cut into bite sized pieces.

Melt butter. Saute garlic in butter. Pour half and half into the pan and stir constantly. I have the heat at or below medium so as not to scorch the milk. Add parmesan cheese and continue to stir. Add basil, salt and pepper and stir until the cheese is melted. Add pinenuts.Put it all together. Saute mushrooms in about 1 to 2 TBS of extra virgin olive oil. After all other ingredients are diced, thawed, and cut into pieces, add them to the drained pasta and pour sauce over the top. Mix it all together and you have creamy chicken pasta. ENJOY!

Saturday, July 19, 2008

Delish Meatballs

I got this recipe from a friend. It's to die for! I promise. I'd take a picture, but my camera is MIA. Not a happy mom right now!

Sweet and Sour Meatballs
1 bag (80 ct) frozen home style meatballs (other flavors work fine too)
1 c. Ketchup
1 c. brown sugar
2 tsp liquid smoke (you can find this by the BBQ sauce)
1 tsp. garlic powder
2-4 Tbs apple cider vinegar
2 cups cooked rice

Place frozen meatballs in a baking dish. Mix ketchup, b. sugar, liquid smoke, garlic powder, and vinegar. Pour over meatballs and stir to coat. Cover and bake at 350 degrees for 30 minutes. Serve over rice.

Thursday, July 3, 2008

Hot Artichoke & Spinach Dip

1 cup mayo
1 cup grated parmesan cheese
12 oz artichoke hearts, drained and roughly chopped
10 oz frozen spinach, thawed, drained and roughly chopped
chopped tomato, for garnish (optional)

Combine all ingredients. Spoon into baking dish. Cover and bake at 350 for 20-25 minutes. Serve with chips, crackers, or bread.

Who wants cookies?

Cake Mix Cookies-A quick alternative for baking cookies!

1 box any flavor cake mix
2 eggs
1/3 cup oil

Mix together, drop onto a cookie sheet, press them down a bit, and bake at 350 degrees for
9-12 minutes. I came across a 4th of July mix at Target and had to make some festive cookies for the holidays! I always like to mix up my cookies plates, so I whipped up some no bakes...

No Bake Cookies

1/4 cup butter
1/3 cup milk
1 cup sugar
2 TBS cocoa
1/3 cup peanut butter
1 cup rolled oats---don't use quick oats for they won't set up

Bring to a rolling boil butter, milk, sugar and cocoa for 1 minute. Add peanut butter and stir.
Remove from add and mix in oats. Spoon onto wax paper and let them sit for about 15 minutes. Enjoy!

Tuesday, June 24, 2008

Chicken and Broccoli Dish

I came up with this last night. It was really yummy! (Sorry about the bad picture).

Chicken and Broccoli
4 boneless skinless chicken tenderloins
1 cup noodles- I used penne, but bow tie would be fun too
1 cup broccoli-I used frozen, but fresh would be good too
1 1/2 cup cheese
1/2 can cream of chicken soup
1/2 c. sour cream
salt and pepper to taste

Boil noodles and chicken together. Strain and separate. Dice chicken. Add back into sauce pan noodles, chicken, broccoli, soup, sour cream and 1/2 the cheese. Stir together then pour into a 9x9 baking dish. Sprinkle remaining cheese on top. Bake at 400 degrees for 10 - 15 minutes. Serve with a delish side salad.

Tuesday, June 10, 2008

Freezing Fresh Basil

First, you've got to have some basil growing that needs to be harvested. Here's how my basil looked before I trimmed the plant and pulled off the big leaves.
These instructions came from this blog. It thought it was too useful not to share.

Basil will actually produce more if it's vigorously trimmed a few times each year. Just be sure to leave on a few leaves (remember high school botany, that's where the plant gets its food.) Here's my plant after I trimmed it.

I pinch off all the basil leaves, discard the stems, and wash the leaves very well in a salad spinner. Spin them as dry as you possibly can.

Put a couple of handfuls of the basil into the food processor at a time.
Drizzle about 3 T extra virgin olive oil over the basil and pulse about 15 times, until all the basil is coarsely chopped and coated with olive oil

I have two sizes of these little plastic containers with tight lids that I use to freeze the basil in. This was 6 bushy plants worth of basil.

Tuesday, May 6, 2008

Chicken Salad

3 cups cooked chicken, diced (I toss 2 pounds of chicken breast into the crock pot with 1 cup of water and a dash of garlic powder)
1 cup celery, diced
1 cup blanched almonds, slivered
3/4 cup red seedless grapes, halved
1 cup mayo
1 tsp salt
1/2 tsp pepper
1/4 tsp curry powder

Mix all ingredients, serve atop pita bread, rolls or croissants and enjoy!

Cinnamon Mint Tea

Homemade Cinnamon Mint Tea Recipe
8 Cups water
2-3 cinnamon sticks
A handful of fresh mint leaves (about 10-15 leaves)
Dash of cinnamon powder
Your favorite sweetener

Bring the water to boil in a pot. Add the cinnamon stick and boil for another 10-15 minutes. Remove pot from heat and add the remaining ingredients. Cover and let sit for at least 5 minutes. Enjoy. You can refrigerate and serve cold.

Monday, May 5, 2008

Corn Chowder (knock off from Mimi's Cafe)

4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large diced
2-1/2 cups hot water
2 cups raw potatoes, peeled and cut in 1/2" cubes
1 quart half & half
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
1/2 teaspoon cayenne pepper
3 tablespoons flour

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half, and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency. Add cayenne pepper, salt and pepper to taste. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5-10 minutes.

Pasta Milano (knock off from Macaroni Grill)

3 oz. butter or olive oil
1/2 lb. grilled chicken, sliced
6 oz. sun-dried tomatoes, chopped
1/2 pound mushrooms, sliced
3 tablespoons fresh Parmesan cheese, finely grated
16 oz. roasted garlic cream sauce (recipe follows)
1 pound bowtie pasta

Cook the pasta as directed on package. Meanwhile, melt butter or oil over medium-high heat; add mushrooms and sauté for about 30 seconds. Stir in the sun-dried tomatoes. Add the roasted garlic cream sauce and Parmesan; heat thoroughly. Add cooked chicken. Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with additional Parmesan cheese.

Roasted Garlic Cream Sauce
1 pint heavy cream
1/2 head roasted garlic
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, coarsely chopped
1 teaspoon salt
1/2 cup Parmesan cheese, grated

In a blender, process cream and roasted garlic until smooth. In a large saucepan, combine garlic cream, pepper, and parsley. Bring to a boil then simmer for 15 minutes. Add salt and Parmesan to mixture. Stir until sauce has thickened.

Sunday, May 4, 2008

Simple Dessert Cream Puffs

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Your favorite prepared pudding

Preheat oven to 425 degrees. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes until golden brown. Centers should be dry. When the shells are cool, carefully cut open. Fill bottom half with pudding and replace top. Dust with powdered sugar or dollop with chocolate ganache and whipped cream.

Wednesday, April 23, 2008


This is one of my hubbies all time favorites! It's super yummy and super easy!
1 small container Ricotta cheese
6-8 Manicotti noodles
1/4 c. chopped parsley
1/4 c. chopped mushrooms
1/4 c. chopped zucchini
1/2 c. mozzarella cheese
1/4 c. parmesan cheese
1 egg
1 sandwich baggie
1 jar marinara or spaghetti sauce
Boil Manicotti noodles till al dente. If you over cook, they'll split open. Usually about 9 minutes. Check the box for cooking instructions. In a sauce pan, saute zucchini and mushrooms in 1 Tbs. butter. About 3 minutes. Set aside. Mix together ricotta cheese, parsley, half the mozzarella and parmesan cheese. You'll need the rest to sprinkle on top. Stir in the vegetables. Spoon the mixture into the sandwich bag. Snip the corner. Pour about 1/2 c. sauce into the bottom of a greased 9x9 pan. Squeeze the mixture into the Manicotti noodle. Squeeze into both sides so it's evenly filled. Place the noodle on top of the sauce. When done, spread enough sauce on the noodle to cover then sprinkle the remaining cheese on top. Bake at 400 degrees for 10-12 minutes, or until bubbly. Serve with steamed carrots or a green salad.

Sunday, April 6, 2008

Chicken Burros

Chicken Burros, in the crock pot
(I love this dish on Sundays. You set it and forget it! Then it's done.)

8 boneless skinless chicken tenderloins (serves 4-6 adults)
1 can chicken broth
1 small jar your favorite salsa
1/2 c. corn
1/2 c. black beans
sour cream

Put chicken and chicken broth in the crock pot on high for about 4 hours. Shred with a fork and add salsa, black beans and corn. Cook for another hour. Roll into a tortilla adding your favorite toppings-sour cream, cheese, avocado, tomatoes, and lettuce. Serve with a side of beans and Spanish rice.

Easy Like Sunday Morning

Banana Bread-So good!

2 c. flour (I use half wheat and half white)
2 eggs
1/2 butter, softened (10 seconds in the microwave works great too)
1 tsp. baking soda
1 c. sugar
1 tsp vanilla
3-4 bananas
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. nuts, optional

Cream bananas, butter and sugar. Add eggs and stir. Mix in dry ingredients.
Place in a greased bead pan, 9x9 pan or a bunt pan (I use a bunt pan). Bake at 350 degrees for 45-50 minutes. Every oven is different, so it may need a little more time. Mine is done in 48 minutes. Enjoy nice and warm with creamy butter on top.

Tuesday, April 1, 2008

Easy Bacon & Olive Rotini

1 pound rotini, cooked and drained
8 oz diced tomatoes, drained
9 strips of bacon, cut in one inch pieces
8 oz black olives, cut in thirds
3 basil leaves, julienned
1 clove garlic, minced
1/3 cup ricotta cheese
olive oil

Brown bacon in saucepan. Drain. Add olive oil and add garlic and basil. Cook for 1 minute over medium low heat. Add tomatoes and olives. Simmer for 10 minutes. Spoon sauce over rotini and dollopwith ricotta cheese. Enjoy!

Friday, March 28, 2008

Summer Pasta

I saw this on the cooking channel and had to try it! When I cook I never follow a recipe to the T. I add or take away ingredients depending on my mood for food that day. I added some stuff and I gotta say it turned out pretty good.
1/2 a small box fettuccine noodles- I broke them in half, or leave them long
1/2 c. fresh green beans
1/2 c. Zucchini ( added ingredient)
4-5 cherry tomatoes cut in fourths
2 chicken tender loins (added ingredient)
1/2 c. part skim Ricotta cheese
Parmesan cheese (added ingredient)
Boil noodles. When done, do not strain. You can add the chicken in and boil it with the noodles as well or grill it while the noodles are boiling. In a separate pan, drizzle 2-3 Tbsp. of Olive oil. Wash and cut the ends off the green beans and then slice them in half. Add to the oil and saute. Wash and slice the zuki and add. Saute for about 5 minutes on med-high. Add 1 c. pasta water and continue to saute. When the noodles are done, about 8 or 9 minutes, take them out with a slotted spoon and add the the saute pan. Spoon in ricotta cheese and chicken. Add 1/2 cup of pasta water and stir until creamy. You may need to add a little more water. It doesn't need to cook long. 2 or 3 minutes. Top with cherry tomatoes and a little Parmesan cheese. Enjoy!

Saturday, March 22, 2008

Puppy Chow

I love this chocolate little treat. It's quick and easy and hits the spot every time!

9 cups Corn Chex or Crispex
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

In microwave, melt chocolate chips, pb, and butter on high for 1 minute. Stir. Put back in microwave for 30 seconds. Pour 4 1/2 c. cereal into a large mixing bowl. Pour half the melted chocolate onto cereal and mix until cereal is covered. Pour the remaining 4 1/2 c. into the bowl and pour the remaining chocolate on top and stir. In a large plastic bag or paper sack, sprinkle half the powdered sugar in the bottom. Dump cereal on into bag. Pour the rest of the powdered sugar on top. Close the top of the bag and shake around until all the chocolate is covered. Pour onto a cookie sheet and place in the fridge to cool for 30 minutes. Store in a container or Ziploc bag. Enjoy this tasty treat!

Thursday, March 20, 2008

Sweet & Spicy Salmon in the Crockpot

This came from a year of crockpotting blog. I happen to think this blog is such a fun & kooky idea.

2 largish pieces of salmon
--2 T brown sugar
--1 T chili powder
--1 t cumin
--1/2 t kosher salt
--1/4 t black pepper
--aluminum foil
The Directions.
--in a medium-sized dish or small pan ( I used a glass pie plate), combine all of your spices with the brown sugar
--spread out a length of foil on the counter for each piece of fish
--put each piece of fish in the center of it's own foil
--rub the top of the salmon with your spice and sugar mixture (it's okay to mound up the spice a bit, and it is fine to only rub the top)
--fold the foil over and crimp up the sides to make a contained packet
--put the foil packets into a dry crockpot--cover and cook on high for 2-3 hours, or on low for 3-5.
--serve with rice or quinoa and some steamed or roasted vegetables.

Wednesday, March 19, 2008

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake*

1 1/2 C. chocolate cookie crumbs
1/3 C. sugar
1/3 C. butter melted
3 (8 oz) pkg. cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
3 eggs
2 t. vanilla extract
1 C. mini chocolate chips
1 t. flour

Preheat oven to 300. Combine crumbs, sugar and butter; press firmly on bottom of 9" sprinform pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand Milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 C. chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 C. chips evenly over top. Bake 55 minutes or until center springs back when lightly touched. Turn oven off; allow cheesecake to cool in over with door slightly open. Chill. Refrigerat leftovers.

*I haven't tried this recipe, I just thought it sounded good and pretty easy.

Sunday, March 16, 2008

Salmon w/Sweet & Spicy Rub

I haven't tried it yet, but it looks so easy!! Oh, I stole it from the food network.

ooking Spray
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil

Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture. Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.

Saturday, March 15, 2008

Red Wine Wassail

Red Wine Wassail
- A warm spiced wine that is fantastic on a cold evening.

2 cups (500 ml) water
1 cup (250 ml) honey
4 whole cloves
3 cinnamon sticks
2 lemons, thinly sliced
1 750-ml bottle red wine (I used a cabernay and I have no idea how much 750 ml is so I dumped in the bottle)

Boil the water, honey, cloves, and cinnamon for five minutes. Remove from the heat, add the lemons, and allow to stand for 10 minutes.Add the wine and heat slowly until just below the boiling point. Serve hot. Serves 6.

Wednesday, March 12, 2008

Peanut Chicken Skewers

1 pound chicken, cut into 3 inch strips
1/2 cup peanut butter
1 cup soy sauce
1 cup rice wine vinegar
1/4 cup sugar
1 Tblspn sesame oil
1/8 cup cilantro, finely chopped
sesame seeds (optional)

Mix peanut butter, soy sauce, vinegar, sugar and oil in blender. Pour 1 cup mixture over chicken and marinate for 30 minutes. Stir cilantro into remaining peanut butter mixture and set aside for dipping sauce. Thread chicken onto skewers and place on greased baking sheet. Sprinkle with sesame seeds. Bake at 400* for 12-15 minutes.

Spinach Quiche Appetizer Squares

Spinach Quiche Appetizer Squares
1 C all purpose flour
1 tsp baking powder
1 tsp salt
2 large eggs, lightly beaten
6 tbsp butter, melted
1 C milk
1/2 medium onion, minced (I omit this and just add onion powder)
4 C (16 oz) finely shredded sharp cheddar cheese (I have also used a blended cheese, like Monterrey jack & colby)
1 (10 oz) packaged frozen chopped spinach, thawed and well drained

Combine flour, baking powder & salt in a large bowl: add eggs, butter & milk, stirring well. Stir in onion, cheese & spinach. Pour spinach mixture into a lightly greased 9x13x2 inch pan. Bake at 350 degrees for 40 - 45 minutes (in my oven, it is done in about 35 minutes - so check it after about 30 minutes) or until golden. Let stand at room temperature 3 - 5 minutes before cutting into squares. Makes about 24to 36 squares.

Tuesday, March 11, 2008

Vegetarian Curry Crockpot

2 cans drained and rinsed garbanzo beans (chick peas)
1 diced red pepper
4 tiny potatoes, or 1 regular-sized
1/2 cup diced carrots
1/2 cup diced celery
3 cloves smashed and chopped garlic
2 T (yes, tablespoons!) curry
1/2 t ground coriander
1/4 t red (cayenne) pepper
1 lg can tomatoes (and juice)
2 cups vegetable broth
3/4 cup plain yogurt
1 cup frozen peas (to add later)

Add drained and rinsed garbanzo beans to your crockpot. Cover with diced vegetables (if you have other stuff in the house that you want to use, go for it. I don't think the actual kind of vegetables matters). Add spices. Dump in tomatoes and broth.

Submitted by Trace

Monday, March 10, 2008

Amigo Chicken Tortilla Soup

3 teaspoons olive oil
3/4 cup chopped onion
1 pound boneless chicken (whatever is on sale) chopped into bite-sized pieces*
3/4 teaspoon cumin
3/4 teaspoon chili powder
2 (16-oz.) cans black beans, drained and rinsed
1/2 cup apple juice
12 ounces tomato sauce
3 tablespoons fresh lime juice
1 1/2 cups low sodium chicken broth
1 1/2 cups salsa (your favorite)

Garnishes (optional):
Sour Cream
Baked tortilla chips
Shredded Monterey Jack OR Cheddar cheese OR a pre-mixed Mexican blend
Sliced black olives
Sliced green onions
Chopped cilantro

Heat the oil in a large Dutch oven or soup pot over medium-high heat; add onion and sauté until translucent. Add chopped chicken and cookfor about 4 minutes, or until browned on all sides (you do not need tocook it all the way through). Stir in the cumin and chili powder. Add remaining ingredients (black beans through salsa), cover and heatthrough. Serve in bowls and garnish as desired

Submitted by Trace

Sunday, March 9, 2008

Maple Praline Chicken

6 boneless, skinless chicken breasts
2 Tbsp. Cajun seasoning
1/4 cup butter, melted
1/2 c. maple syrup
2 Tbsp. brown sugar, packed
1 cup chopped pecans

Sprinkle chicken with Cajun seasoning. In a skillet over medium-high heat, cook chicken in butter until golden. Arrange chicken in a slow cooker. Mix together syrup, brown sugar and pecans; pour over chicken. Cover and cook on low setting for 6-8 hours. Yummy with wild rice

Submitted by Trace

Apple Cobbler

3/4 c. flour
3/4 c. oats
3/4 c. brown sugar
1 cube melted butter
1 can apple pie filling (peach is good too)

Mix dry ingredients. Pour melted butter on top and mix together. Pour pie filling in the bottom of a 9x9 pan. Sprinkle mixture on top. Bake uncovered at 350 degrees for 30 minutes. Serve warm with vanilla ice cream or cool whip. Enjoy!

Submitted by Kasey Turner

Saturday, February 9, 2008

Fruit & Cream Trifle

Ingredients:1 cake mix or pre-made Angel Food Cake or Pound Cake
2 packets of custard or pudding mix (made as directed for pie filling - I prefer the thickness of custard)
2-1 pound bags frozen fruit or equivalent sliced fresh fruit
1/3 cup sugar
1/4 cup orange juice
1-1/2 cups heavy cream, whipped
additional fresh fruit for garnish

Basic Instructions:
Prepare cake according to directions on package. Let cool completely. Prepare custard or pudding mix according to package instructions. Let cool completely. Mix fruit with juice and sugar. Whip the cream.

To assemble: Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.

Oriental Chicken Salad

Oriental Dressing
3 tablespoons honey
1 ½ tablespoons rice wine vinegar
¼ cup may1 teaspoon Dijon mustard
1/8 teaspoon sesame oil

1 skinless chicken breast fillet, grilled
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped Napa cabbage
½ carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds, toasted
1/3 cup crispy chow mein noodles

Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while preparing salad. Prepare salad by tossing romaine and chopped cabbages and carrots. Sprinkle green onion, almonds, and noodles on top of lettuce.

Crockpot Beef Stroganoff

1 pound beef sirloin, cut into 1 inch cubes
1 can (family size) cream of mushroom soup
1/2 pound sliced button mushrooms
1 pkg dry onion soup mix
3 tablespoons sour cream
1 pound egg noodles

Mix soup, soup mix, and mushrooms together in bottom of crock pot. Stir in beef to coat. Cook on low in crock pot for 6-8 hours or high for 4-6 hours.Once meat is cooked thoroughly, turn off heat. Stir in sour cream.Cook noodles as directed on package. Serve beef mixture atop noodles.

Baked Potato Soup

1 carrot, sliced
1 celery stalk, sliced
1/2 red onion, minced
1 clove garlic, minced
2 cups chicken broth
1-2 cups cream (whole milk is ok, but I'd add potato flakes for thickening)
1 tsp paprika
1 tsp curry powder
2 tsp salt
2 tsp pepper
1/2 tspn chili powder
2 tblspns flour
2 tblspons butter
5 medium baked potatoes, cut into 1 inch pieces

Melt butter in pot and mix in flour til bubbly. Add chicken stock, onion, garlic, celery, carrot and seasonings. Simmer on low for 15 minutes or until carrots are tender. Slowly stir in 1 cup of cream and continue simmering. Add potatoes. Add more cream to desired consistency. Garnish with cheese, sour cream, bacon, chives, or whatever you like on your baked potatoes!