Friday, December 31, 2010

Cream Cheese Chicken Soup Recipe

My sister, Karen had this made for us when we got to Wisconsin. Very good and hearty for a cold evening.

Cream Cheese Chicken Soup Recipe

1 small onion, chopped
1 tablespoon butter
3 cups Chicken Broth
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, cubed

In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through.

Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted. Yield: 8 servings.

Thursday, December 30, 2010

Bacon Cheddar Scrambled Egg Nests

We made this for Christmas Eve breakfast. Very easy to make, yet looks elegant. We all liked it. Next time we will add salt and pepper to the cheese sauce.

Bacon Cheddar Scrambled Egg Nests

1 package Texas-style biscuits ( I used Grands)
6 large eggs, beaten
3/4 cup milk
salt & pepper to taste
1/4 cup real bacon bits
1 1/2 tablespoons flour
1/2 cup extra-sharp cheddar cheese

Bake biscuits on a large baking sheet, according to package directions. Once cooked, press the bottom of a cup firmly into the center of each biscuit to create a ‘nest.’

While the biscuits are cooking, add the eggs and 1/4 cup of milk to a non-stick skillet. Salt & pepper to taste. Cook the eggs over medium heat until scrambled and cooked through.

In a small pot, whisk together the remaining milk and flour. Heat over medium-high heat until slightly thickened. Remove from heat and stir in the cheese.

To serve, spoon scrambled eggs into the center of each biscuit. Top with cheddar cheese sauce, sprinkle with bacon bits.

Wednesday, December 29, 2010

Green Olive Dip

We made these for snacks on Christmas Eve. Very good and very easy to make.

Green Olive Dip

1 8 0z block cream cheese
1 5.75 oz jar chopped green olives, drained(use half the jar and a bit of juice)
Mix with a mixer. Serve over crackers or toasted bread. Best served after sitting in refrigerator over night.

Tuesday, December 28, 2010

Breakfast Rolls

We had this for breakfast at my mom and dad's last week. This is her recipe. It is like monkey bread, but a little different. She doubled it and used one package of butterscotch pudding and one vanilla pudding.

Breakfast Rolls
Brenda Myers

1 loaf frozen bread dough
1/2 c brown sugar
1 t cinnamon
1 pkg instant butterscotch pudding
3/4 stick butter

Thaw bread dough(my mom lets it sit out all night) Cut into 32 pieces. Mix dry pudding brown sugar and cinnamon. Melt butter. Dip bread pieces into butter and then dry mix. Put in a 9 x 13 inch pan--or on a large pizza pan. Bake at 350 for 10-15 minutes.

Monday, December 27, 2010

Heaven's Delight

My mom had this when we got to her house. I hadn't had it in years. It was so good and pretty at Christmas time. The recipe is from an old church friend when I was growing up.

Heaven's Delight
Dorothy Arndt

1 c flour
1/2 c butter
2 T sugar

Cut butter into flour and sugar. Press into a 9 x 13 pan. Bake at 350 for for 10 minutes. Cool.
Mix well with a mixer:

8 oz cream cheese
1 c powdered sugar

Fold in 1 c Cool Whip.(You will need at least 12 oz cool whip for the whole recipe ) Spread on top of crust.


2 pkg instant pistachio pudding
2 1/2 c milk

Spread over the cream cheese mixture. Cover with remaining Cool Whip. Sprinkle with chopped nuts. Refrigerate overnight.

Sunday, December 26, 2010

Red Velvet Cookies

This is my sister Karen's recipe. They are very good and can be decorated for any season.

Red Velvet Cookies

These are fun and very, very easy for a quick treat for Red Velvet Cake lovers.

1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil

Cream Cheese Frosting
1 8 ounce package cream cheese -- softened
1/4 cup stick margarine or butter -- softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth. *** I added about 2 teaspoons of water to the batter. Directions:Mix all ingredients together. This will make a cookie dough. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire). Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness. Cool and then frost

** I would half the recipe for the frosting.(Karen's notes)

Saturday, December 25, 2010

Cranberry Salsa

Jenna found this recipe and we made it while at my parents. Oh, was this good! The tart cranberries with the cilantro---a great combination!

Cranberry Salsa

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
Pinch salt
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Friday, December 24, 2010

Raspberry Bliss Bars

My mom made these. I have seen them on the internet a few places. They are wonderful! Cut them small as they are rich.

Raspberry Bliss Bars

1/2 cup (1 stick) butter
2 cups (12-oz package) white chocolate chips
2 eggs
1/2 cup sugar
1 cup flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup raspberry jam
1/4 cup sliced almonds

Preheat oven to 325 degrees. Grease and flour a 9-inch square pan. Melt butter in a 2-cup measuring cup. Add 1 cup white chocolate chips and let stand for 5 minutes. DO NOT STIR! Beat eggs in large bowl until foamy. Add sugar; beat until it is a light lemon color (about 5 minutes). Stir butter mixture into the sugar mixture. Add flour, salt, and almond extract; mix on low speed until combined. Spread 2/3 of batter into prepared pan.

Bake for 15-17 minutes or until light golden brown around the edges. Heat jam for 30 seconds in the microwave; stir. Spread jam over warm crust. Stir remaining white chocolate chips into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds. Bake for 25-30 minutes. Let cool completely before serving.

Thursday, December 23, 2010

Onion and Pepper Relish

I found this recipe and knew I had to make it. My mom had 'treated us' to Harry and David's Onion and Pepper Relish last year when they came down. This is AS good, if not better. I got 20 jelly jars out of this recipe. It was simple to put together--I used the food processor to chop all the veggies. Serve it over a block of cream cheese as an easy appetizer.

Onion and Pepper Relish

5 - 14.5 oz. cans chopped tomatoes (drained)
6 bell peppers (seeds and ribs removed) (I used two each of red, yellow and green)
6 cups sugar
2 Tablespoons salt
1 - 2 teaspoons crushed red pepper flakes (I used 1 1/2 tsp)
6 jalapeno peppers with seeds and ribs removed
3 medium onions
2 cups white vinegar
2 small boxes powered pectin (1.75 oz)
Chop all vegetables. To make this quicker I used a food processor.

Mix everything together, except the pectin, in a large pot. Bring to a boil and then reduce heat and simmer about 1 hour. Add in the pectin and boil for 1 minute.

Pour relish into hot sterilized half pint jars, leaving about 1/2 inch head room.

Place lids and rings on jars. Process jars by placing them in a large pot of water. Water level should be an inch over jars. Boil for 15 minutes. Carefully remove jars from water and allow to cool.

Wednesday, December 22, 2010

Crescent Layer Bars

I made these for a 'graduation' party for our Financial Peace class that Don facilitates. I doubled the recipe and did it in a jelly roll pan. We didn't have white baking chips, but had white block chocolate, so cut that up and used that. Yummy!

Crescent Layer Bars

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan.
If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.

Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.

Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

Tuesday, December 21, 2010

Spicy Mock Mashed Potatoes

Kathleen and I really enjoyed these. They were a good substitute for mashed potatoes.

Spicy Mock Mashed Potatoes

2 teaspoons olive oil
1 cup chopped onion
2 teaspoons minced garlic
2 teaspoons chipotle hot sauce
1 medium head of cauliflower
1 ounce low-fat cream cheese
1/2 cup lower-sodium chicken broth
1/4 cup freshly grated parmesan cheese

In a medium skillet, heat oil over medium-low heat; saute the onions until golden, about 20 minutes. Add the garlic and saute 1 minute more; stir in hot sauce. Meanwhile, cut up and clean cauliflower, then steam in a medium saucepan with lid, until soft, about 10 minutes. Drain well then transfer to food processor along with the cream cheese, chicken broth and Parmesan cheese. Puree until smooth. To serve spoon cauliflower mixture into a serving bowl, then top with the sauted onions.

Monday, December 20, 2010


The whole house smelled heavenly last Monday when I made this. The meat was very tender---fork tender. I had 2.7# of meat and just cut it into serving size pieces. I think it would be great on a wrap or tortilla.


Makes 4-6 servings

1 flank steak (about 1-1/2 lbs.), cut in half if you have a small Crock pot
1 Tbsp. oil
1 large onion, sliced
1/3 cup water
1 can (4 oz.) chopped green chilies
2 Tbsp. vinegar
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper

In a large skillet over medium-high heat, brown steak in oil. Transfer to crockpot. In the same skillet, sauté onion for a minute or two. Gradually add the water. Add remaining ingredients and bring to a boil. Pour over the flank steak. Cover and cook on low for about 8 hours or until the meat is tender. Slice meat and serve with the onion and pan juices. Enjoy!

Sunday, December 19, 2010

Caramel Pretzel Bites

I saw this recipe and knew I had to try it with the Dove Caramel candy. They are very good. Next time I will only leave them in the oven 5 minutes. 7 minutes was too long and the caramel started to run.

Caramel Pretzel Bites

Pretzel chips(I used Ritz pretzel chips)
Dove milk chocolate caramel squares

Spread out pretzel chips on a cookie sheet. Place one Dove chocolate on each chip. Bake at 200 for about 5-7 minutes, or until the chocolates look shiny. Remove from oven and immediately press an M&M into each square. Let cool and then serve.

Saturday, December 18, 2010

Easy Ranch Pork Chops

I went out for lunch with a friend I met last year in my Bible study. We got talking about recipes and she told me to try this one. I made it the next night. Good and easy!

Easy Ranch Pork Chops
Juanita Mungin

1 package dry hidden valley ranch dressing mix
pork chops
olive oil

Dry pork chops, coat with the dressing mix. Drizzle with olive oil and bake for 45 minute in a 350 oven.

Friday, December 17, 2010

Southwest Breakfast Frittata

Kathleen and I made this for lunch last week. I started it in a skillet on the stove and then transferred it to a pie plate and put it in the oven. We both really liked it.

Southwest Breakfast Frittata

1/4 lb chorizo sausage, browned
2 green onions, diced
1/4 cup red bell pepper, diced
1/2 jalapeno pepper, diced
2 tablespoons diced green chilies, drained
4 eggs
3 tablespoons half and half
Salt and pepper to taste
1/2 cup shredded Mexican blend cheese
1 tablespoon diced tomato
1 cup salsa
4 oz sour cream

Preheat oven to 400 degrees. Spray an 8 or 9 inch oven-proof skillet with nonstick spray. Place sausage, onions, bell pepper, jalapeno and green chilies into skillet and heat 5 minutes. In a large bowl, beat together eggs, half and half, salt and pepper then pour into skillet. Cook by pushing eggs to center of skillet with a spatula. When eggs are almost set, sprinkle with cheese
Place skillet in oven and bake 10 minutes, or until cheese is melted and eggs are set. Run a spatula around edges and under frittata to remove from skillet. Slide onto a serving plate and sprinkle with diced tomatoes. Cut into wedges and serve with salsa and sour cream.

Thursday, December 16, 2010

Chili's® Salsa

We love Chili's salsa and this is RIGHT on. We loved it and since Jenna doesn't care for chunks in her salsa, I am sure she will love this one.

1- 14.5-ounce can diced tomatoes
3 tablespoons canned diced jalapenos
1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon cumin
1/2 cup diced Spanish onion

Combine all ingredients except onion. Process on high speed until the tomatoes are nearly pureed, yet still chunky and there are visible bits of minced jalapenos. Be careful not to over-process.

Pour the mixture into a bowl and add the sliced onion. Stir well, cover refrigerate overnight to develop flavors.

Makes 2 cups.

Adjust the amount of jalapenos to match your taste. Three tablespoons will be pretty spice so use less for a milder salsa and more if you really like the "heat".

Wednesday, December 15, 2010

Almond Cherry Pie Bars

I made these for a Christmas get together. I really liked them. They seemed to go over well.

Almond Cherry Pie Bars


1 3/4 cups sugar
1 cup unsalted butter (2 sticks), room temp
4 eggs,
1/2 teaspoon pure almond extract
3 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
30 ounces cherry pie filling, (I used 2 cans)

1 1/4 cups powdered sugar
1 tablespoon unsalted butter, melted
2 tablespoons heavy cream, enough to make the glaze pourable
1/4 teaspoon of almond extract

Preheat oven to 350 F.
Cream sugar and butter in mixer on medium speed until fluffy. Add eggs, one at a time, until incorporated. Add the almond and beat well. Whisk together flour and baking powder. Turn mixer speed down to lowest setting and slowly add flour mixture until completely combined.

Spread half of mixture onto an ungreased 15x10 jelly roll pan. (Amanda weighted hers out.) Spread pie filling over the top of the batter. Drop remaining batter onto the pie filling layer by spoonfuls. Spread gently. This doesn't spread well....(Beth)
Bake for 40-45 minutes or until golden brown.Remove to a wire rack.

Whisk together the powdered sugar, melted butter, and heavy cream. Drizzle over warm bars.
Allow to cool completely before cutting into squares.

Tuesday, December 14, 2010

Pepperoni Pizza Chili

This recipe comes from an Amish cookbook. It was fast and easy to make and tasted great! Can be easily doubled or tripled for a party.

Pepperoni Pizza Chili
Family Treasures II cookbook

1 lb ground beef
1 can kidney beans, rinsed and drained
15 oz pizza sauce
1 14 oz can stewed tomatoes(I used diced)
8 oz tomato sauce
1 1/2 c water
3 1/2 oz sliced pepperoni
1/2 c green pepper, chopped
1 t salt
1 t italian seasoning
mozzarella cheese

Brown hamburger with onion and green pepper. Add the rest of the ingredients except the cheese. Bring to a boil and then simmer for 30 minutes, uncovered. Garnish with cheese.

Monday, December 13, 2010


I made this bread to go with the split pea soup from yesterday. Loved this bread. Makes great toast. I have an Oster bread maker and this recipe(with the 6 c of flour) gave it a run for its money, but it worked ok. I will make this recipe often.

Annie from

3 cups all purpose flour
3 cups whole wheat flour
2 pkg. active dry yeast (4 ½ tsp.)
1 1/2 tsp. salt
1 cup milk
1 cup water
1/2 cup honey
1/4 cup butter
1 egg

Melt butter and pour into bread machine with the water, milk, honey and egg. Add both flours and put the yeast and salt on top.

Process on dough cycle,***take out right before the 1st rise. Put in bowl and let rise for 1 hour. Take out and shape into dinner rolls or loaves. Let rise until doubled, about 1 hour. Bake at 375 for 18-20 minutes for rolls or 25-30 minutes for loaves.

Yield: 2 loaves or 24-36 rolls, depending on size
***This is what Beth did. I think next time I will try to let it go through the first rise in the bread maker. I was very nervous since there was 6 c of flour.

Sunday, December 12, 2010

Split Pea Soup

I found this recipe on May of 2003 on the internet. Very easy to make. I made this this past week when Don's parents were coming over. The picture is before I added the water and it cooked all day.

Split Pea Soup

16 ounces dried green split peas -- rinsed
1 ham bone
3 carrots -- sliced
1 medium onion -- chopped
2 stalks celery -- chopped
1 clove garlic (more as desired) -- minced
1 each bay leaf
1/4 cup fresh parsley -- chopped
1 tablespoon seasoned salt (to taste)
1/2 teaspoon pepper
1 1/2 quarts hot water

Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover
and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are
very soft and ham falls off bone.

Remove bones and bay leaf.

Serve garnished with croutons.

Freezes well.

Saturday, December 11, 2010

White Chocolate Raspberry Cheesecake Bars

I made these on Monday. They are very good. I did not strain the jam--guess I am lazy. I couldn't get the white chocolate to drizzle and look nice on top. It was too thick, so I just tried to swirl it. Tasted great!

White Chocolate Raspberry Cheesecake Bars (Adapted from Kraft)

12 Oreo cookies
2 tablespoons melted butter
3 ounces finely chopped white chocolate, divided
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/3 cup raspberry preserves

Preheat oven to 350 degrees.

In a food processor, add Oreos and process until finely ground. Add butter and pulse until combined. Scoop mixture into an 8" baking pan coated with nonstick spray - evenly press mixture to form a crust over the bottom. Place into the oven and back just until firm, about 4 to 6 minutes.

In a small microwave-safe bowl, add 2 ounces white chocolate and heat on medium power, stirring every 30 seconds, until smooth and melted.

In a large mixing bowl, beat together cream cheese, sugar and vanilla until well combined. Mix in melted white chocolate. Add eggs, one at a time, mixing just until combined after each. Pour filling over the crust and spread smooth.

Place into the oven and bake until the center is almost set, about 24 to 28 minutes.

Meanwhile, add preserves to a small microwave-safe bowl and heat briefly until warmed. Press preserves through a small sieve to remove seeds (this is optional - if you don't mind the seeds, skip this).

When cheesecake is done, remove and place pan on a wire rack for 5 minutes. Add preserves and spread evenly over the top.

Melt remaining ounce of white chocolate - drizzle over the top and allow cheesecake to cool completely. Cover and place into the refrigerator to cool for at least 4 hours before serving.

Makes about 8 to 12 servings.

Friday, December 10, 2010

Easy Baked Chicken

This is an easy recipe my friend from church told me about. It is very moist. Couldn't be easier to make!

Easy Baked Chicken
Patti Leifeste

chicken breasts
plain low fat yogurt
Italian bread crumbs

Dip chicken breasts into yogurt and coat well. Roll chicken into bread crumbs and put in a greased baking dish. Bake at 375 for 45-60 minutes.

Thursday, December 9, 2010

Black Beans and Corn with Green Chiles

We had tacos last week and Kathleen wanted to make a corn and bean salsa. This was very good. We did add onions to it because we like them!

Black Beans and Corn with Green Chilies

1 can (15 oz) of black beans
1 cup of frozen corn kernels
1 small can (4 oz.) of chopped green chilies
1 tablespoon extra virgin olive oil
1 tablespoon (or more) fresh, chopped cilantro
pinch of kosher salt
fresh ground black pepper
fresh lime or lemon juice (optional)
green onions, sliced fine***Beth's addition

Pour can of beans into a strainer set over the sink; add frozen corn to the beans in the strainer. Run warm water over the beans and corn until the beans are well-rinsed and the corn is mostly thawed. Put beans, corn, and chilies into a microwave safe bowl and heat in the microwave on high, just until warmed through. Add olive oil, cilantro, and salt and pepper to taste. Mix well. Add a quick squeeze of lime or lemon juice, if desired. Stir again, and serve.

Yield: four servings, as a side dish

Wednesday, December 8, 2010

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

I had bought a bunch of sweet potatoes for the week of Thanksgiving. We only used 2 on Thanksgiving day, so I went hunting for new toppings. This was a winner! I baked 3 giant sweet potatoes and made half of the topping. Worked out great!

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
Recipe courtesy Tyler Florence

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Tuesday, December 7, 2010

Mock Wendy's Chili

I made this and another spicy chili this past week. It was spicy enough with just 1 can of green chili's. Thought it tasted like the real thing.

Mock Wendy's Chili

2 lb. ground beef, cooked and drained
1 can (29 oz) tomato sauce(I used crushed)
1 can red beans with liquid
1 can pinto beans with liquid
1 onion, diced
1-2 can green chili
3 tomatoes, diced
2 t. cumin
3 T. chili powder
2 t. pepper
2 t. salt
1 c. water (or 2 if you like your chili a little more soupy)

In a crock pot/slow cooker combine ALL ingredients. Mix well and cook on low for 6-8 hours, stirring periodically. (I cooked mine on low for 4-5 hours and then turned my crockpot onto "warm" and let it stay there until I served it.) Serve hot with grated or diced cheese and saltine crackers.

*for an added ZIP to your chili add 1-2 seeded jalapenos, diced into small pieces.

Monday, December 6, 2010

Make Ahead Mashed Potatoes

We made these for Thanksgiving so as not to have to rush around at the very end. I did manage to forget to make stuffing as it was! It was nice to have these done ahead of time.

Make Ahead Mashed Potatoes

5# bag of potatoes
1/2 c sour cream
4 oz cream cheese
1 stick butter
1/2 c milk
salt and pepper

Peel and dice potatoes. Cook until tender. Mash or put through a ricer(this is what we did--no lumps). Add the rest of the ingredients and stir well.

Put in crockpot to keep warm. We made them early in the morning, put them in the fridge and put them on at 1 on low. We ate at 5.

Sunday, December 5, 2010

Tater Tot Casserole

A friend from church brought this to Sunday School. I knew immediately I would need the recipe. Don loved it! Made it this past week when Don's nephew stayed with us. Very easy to put together.

Tater Tot Casserole
Patty Leifeste

1 lb. ground breakfast sausage (pork or turkey)
2 cups shredded cheddar cheese
2 cups of milk
4 eggs
2 pounds tater tots, seasoned with Lawry's

Brown sausage and drain. Spread evenly in a 9 x 13 pan. Spread cheese over sausage. In large bowl, beat together milk & eggs. Pour over cheese. May be refrigerated overnight at this point.
Top with tater tots. Bake in preheated oven at 350 for 35 - 45 minutes.
(Before I added the tater tots, I baked them for 10 minutes first and then put the crispy side down on the casserole).

Saturday, December 4, 2010

Peanut Butter Pie

This is from my sister, Karen. She is a great cook. This makes 2 pies. I made them for the freezer in case we needed them for Thanksgiving week. We didn't. Who wants to come help me eat them?!

Peanut Butter Pie

1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts ( I like to use chocolate crusts)

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm

I add chocolate syrup over top of the pie and spread to make a design. Garnish with Reese's peanut butter cups when serving.

Friday, December 3, 2010

Chocolate Chip Cheese Ball

Kathleen brought this recipe home when she was in 1st grade(10 years ago) from Mrs. Biese in Seymour, WI. It is a great dessert cheese ball. We made this for T-giving, too, but did not roll in pecans since the other cheese ball had pecans on it. Yummy.

Chocolate Chip Cheese Ball

1(8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

Roll the cheese ball in finely chopped pecans before serving (opt) Serve with graham crackers or teddy grahams.

Thursday, December 2, 2010

Fiesta Cheese Ball

We had snacks for lunch on Thanksgiving day. We tried this cheese ball and really liked it. Next time we will make it a bit spicier. It did 'spice' up the next day after sitting. Easy to make, too.

Fiesta Cheese Ball

1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon cayenne pepper sauce( we did not use this much--maybe 1/2)
1 tablespoon seeded and minced jalapeno pepper (We used 1/2 jalapeno)
1 tablespoon minced red onion
1 cup seeded and minced red bell pepper
8 ounces shredded Colby-jack cheese

Preheat oven to 300 degrees F. Place pecans on a baking sheet and toast in oven for 15 to 20 minutes.(We toasted the pecans on the stove top) Remove from oven and toss with 2 tablespoons of the taco seasoning; set aside.
In a large bowl, beat the cream cheese, remaining taco seasoning and Tabasco
sauce until smooth. Add jalapeno, onion, bell pepper and the cheese. Stir to combine. Form the cheese into a large ball. Roll cheese ball in the nuts, coating the surface. Double wrap in plastic wrap. Chill until firm and serve with crackers.

Wednesday, December 1, 2010

Cranberry Casserole

This recipe comes from a long time friend of our family. I love the apples and cherries along with the cranberry tartness. I made this for T-giving. We used canned pitted cherries instead of fresh...much cheaper!

Cranberry Casserole
Dawn Baranek

1 bag(2.5 cups) fresh cranberries
3 c diced, unpeeled apples
3/4 sugar
1 c oatmeal
1/2 c chopped walnuts or pecan
1/3 c flour
1/2 c brown sugar
1 stick melted butter
2 c cherries

Mix all together and place in a greased 9 x 13 pan. Sprinkle with cinnamon and bake uncovered for 1 hour at 325.

Tuesday, November 30, 2010

KFC Coleslaw

Years ago I got Todd Wilbur's Top Secret Recipe cookbooks. This recipe was in one of the cookbooks. It is very good. I made this to go with the pulled pork.

KFC Coleslaw
Top Secret Recipes

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Mix all ingredients but the cabbage and carrot(I bought the coleslaw mix--2 bags). Pour over the cabbage and refrigerate for 2 hours or more.

Monday, November 29, 2010

Oven Fried Bacon

I made bacon in the oven when we had pancakes. I had just taken apart the cooktop and cleaned it, so I didn't want the bacon mess! This was good and easy.

Oven Fried Bacon

baking rack

Line pan with foil(you can see I didn't do that---thought cooking spray would be enough....) Put baking rack in pan and place bacon on the rack.

Cook at 400 for 20 minutes. May need more time if you overlap the bacon like I did!

Sunday, November 28, 2010

Simply Perfect Pancakes

Thanks to Janet Pruett for finding this recipe. I made this on Wednesday morning. They were very good. We used the malted milk powder.

Simply Perfect Pancakes
King Arthur flour

2 large eggs
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar OR 1/4 cup malted milk powder

Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

Saturday, November 27, 2010

Spicy Cranberry Chutney

I saw this last week on a cooking show and KNEW I had to make it. It was yummy. I only used 2 jalapenos since I didn't want my inlaws to not eat it. Loved the little kick they gave the cranberries!

Spicy Cranberry Chutney
Recipe courtesy Claire Robinson, 2010 five ingredient fix
3 to 4 jalapenos, finely chopped
8 cups cranberries
2 limes, zested and juiced
2 oranges, zested and juiced
1 1/2 cups granulated sugar
1 cup water
Salt and fresh ground black pepper

Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.

Friday, November 26, 2010

Better Than Crack Brownies

I made these for dessert on Monday night. They are a fudge like consistency. Very rich and yummy.

Better Than Crack Brownies

1 batch brownies (boxed mix or favorite homemade)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

Thursday, November 25, 2010

Creamed Peas

I have been hungry for creamed peas and finally made them on Monday night. Easy to make and tastes great!

Creamed Peas

1-16 oz package frozen peas
4 Tablespoons butter (or more if you like)
2 Tablespoons flour
1 cup half & half—or milk
heaping teaspoon sugar
1/2 teaspoon salt

Cook peas in boiling water for ten minutes; pour into colander and drain. Using same sauce pan melt butter over medium heat and stir in flour. Gradually add half & half, stirring constantly until thick and creamy.
• Stir in sugar, salt and peas. Taste.

Wednesday, November 24, 2010

Potato Rolls

I made these for dinner on Monday night. I left them in the bread maker for the whole dough cycle and the dough rose to the very top of the glass. It was a mess to clean up, but the rolls turned out wonderful. Next time, I will take the dough out after the first rise, like the original poster said! This recipe was from the cooking forum on

Potato Rolls
Ingredients (in order of placing in a bread machine):

1-1/2 Cups Warm Water
2 Eggs, Beaten
2 Teaspoons Olive Oil
2 Tablespoons Sugar
1 Teaspoon Salt
1/3 Cup Dry Milk Powder
1/2 Cup Potato Flakes
4 Cups Bread Flour
2 Teaspoons Instant Yeast

Set bread machine on "Dough" cycle. After the first rise, remove dough from machine & place it on a lightly floured work surface. Cover & let rest for 10 minutes. Shape into 24 rolls & place on baking pan about 2" apart. Cover with tea towel & allow to raise for about 30 minutes. Brush tops with melted butter & bake in a preheated 375 degrees oven for 18-21 minutes.

Tuesday, November 23, 2010

Creamy Chicken Soup

I got this recipe from a friend from church. She had made it for someone who was sick and I heard it was the best soup ever! It IS! Everyone loved this. I gave Don a 'test' bowl and he almost licked it clean.

Creamy Chicken Soup
Stacey Morizot

3 to 4 large chicken breasts, boiled till just done, shredded or cut
into bite sized pieces.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 soup cans of water
1 can chicken broth
1 lb. (16 oz) Mexican Velveeta (mild) cut into chunks
6 to 8 flour tortillas, cut into bite sized pieces

In a large soup pot put all 3 cans of soup, plus water and broth.
Heat gently and stir until mixed well. Keep the heat at medium or
lower, if it's too high the creamy soups will scorch.
Add the velveeta, stir often until melted.

Add shredded chicken and tortilla pieces. Let simmer, stirring
often, until tortillas have softened up a bit. About 20 minutes.
The tortillas will end up a lot like dumplings.

If it seems too thick, just add a bit more water or broth.

I don't add salt because the soups have quite a bit. But I do add a
little black pepper, not sure how much, maybe 1/2 tsp or a bit more.

Monday, November 22, 2010

Cheesy Grits

Kathleen and I made this for 'brunch' on Friday. It was delicious. I found the recipe on the web. Very good and easy to make. We each had 2 servings!

Cheesy Grits

1 cup quick grits
3 cups water
8 Tablespoons butter
3 cloves garlic, minced
2 eggs, lightly beaten
milk to make 1 cup
1 cup shredded cheddar cheese
salt and freshly ground pepper to taste

Cook the grits in the water. When the grits are still hot, add the butter and garlic, stir to melt the butter. In a measuring cup, lightly beat the eggs, add enough milk to bring it up to one cup. Stir to combine, and stir into the grits Mixture. Stir in the cheese.

Pour into a greased 2 qt casserole or baking dish and bake in a preheated 350 degree oven and bake 30 to 40 minutes. Mixture will puff up as it bakes. When top is golden and no longer loose, they are done.

Sunday, November 21, 2010

White Chocolate Raspberry Bars

These were scrumptious! I doubled the recipe and put it in a 9x13 pan. I did not need to use all the pecans when I doubled them. I also used blackberry jam since I opened my freezer and only had 2 jars of raspberry jam and need to ration that! :-) These will be made often here!

White Chocolate Raspberry Bars

1/2 C butter
1 C vanilla chips( or almond bark)
2 C vanilla wafer cookie crumbs
2 Tbsp softened butter
2 T milk
1/4 tsp vanilla
1 C powdered sugar
3/4 C raspberry jam (could also use peach, apricot or blackberry)
1/2 C finely chopped pecans

Lightly grease a 9 inch square pan. In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips. Cook over low heat until melted stirring constantly. Remove from heat.

Stir in wafer crumbs until well mixed. Press mixture evenly in greased pan.
In small saucepan, melt remaining 3/4 cup of vanilla chips over low heat, stirring constantly. In small bowl, combine 2 Tbsp. butter, milk and vanilla; mix well. Gradually beat in melted chips and powdered sugar until smooth.

Spread jam over crumb mixture. Spread chip mixture over jam. Sprinkle with nuts. Refrigerate until set and cut into bars. I allowed the bars to sit at room temperature for a while before cutting or else the chocolate layer cracks. Serve at room temperature.

Saturday, November 20, 2010

Salted Brown Butter Crispy Treats

My mom found this recipe and told me that she and my dad couldn't stop eating these. She was right! These are great! The browned butter adds so much!

Salted Brown Butter Crispy Treats
4 ounces (1 stick) unsalted butter ***Beth used salted
1 (10-ounce) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal
Garnish: chocolate chips equal to the number of pieces you are cutting
Lightly mist an 8-inch square pan (with 2-inch sides) with nonstick spray. Set aside.
In a large, heavy pot, melt butter over medium-low heat. It will first melt, then foam, then become clear golden and finally start to turn brown and smell nutty. As this transformation occurs, stir frequently, scraping up any tiny brown bits from the pot bottom. Don’t walk away from the pot because once the butter begins to take on color, it browns quickly. It may burn in as little as a minute, so watch carefully.

As soon as the butter becomes nutty brown, turn the heat off and stir in the marshmallows and salt. The residual heat from the butter should melt the mallows, but if not, turn the heat back on low and stir until the marshmallows are smooth and glossy. (Then turn heat off if you have turned it back on to melt the mallows.)

Quickly stir in the cereal and scrape sticky contents out into prepared pan. Use your greased hand, a spatula or the back of a spoon to gently press the mixture evenly into the pan. Add point-down chocolate chips to the top, spacing them appropriately so each piece will get a chip (use chips equal to the number of pieces you intend to cut). Chip demarcation is entirely optional, but adds additional interest!

Cool completely and cut between chips into squares.

Friday, November 19, 2010

Slow Cooker Pulled Pork

I cooked this on Monday for 9 hours. The meat was falling apart. I let it cool, shredded it, added the last half of bbq sauce and put it in a gallon ziploc bag in the freezer. It will be ready to throw back into the crockpot for next week when I have company. I did add a bit of liquid smoke to the sauce to give it a bbq flavor. Love the sauce!

Slow Cooker Pulled Pork

5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water

Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.

In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside.

Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.

Serve on soft sandwich rolls, topped with extra barbecue sauce.

Serves 10-12.

Thursday, November 18, 2010

Crockpot Potato Chowder

I made this on Monday . I cooked it on high for about 4 1/2 hours. The potatoes weren't getting done(in my hot crockpot, no less) so we took the potatoes out and microwaved them. I put the potatoes back and used my hand blender to puree the potatoes. Next time I will cut the potatoes smaller. We didn't have bacon, so topped the soup with cheddar cheese. It was a creamy soup and very good.

Crockpot Potato Chowder

6 cups of diced, peeled potatoes (dice them small so they cook faster)
1/3 cup finely chopped onion
5 1/2 cups chicken broth
1 can Cream Of Chicken soup
1/4 tsp. black pepper
1(8 oz.) package cream cheese
1/2 pound sliced bacon, cooked and crumbled, optional

Warm up chicken broth and pour into crockpot. Whisk in cream cheese and Cream Of Chicken soup. Add potatoes, onion, and pepper. Cover and cook on low for 8-10 hours or on high for approximately 5 hours or until potatoes are tender. Take a potato masher and mash a few of the potatoes. Garnish with bacon

Wednesday, November 17, 2010

Baked Potato Bread

I put this bread in the breadmaker about an hour before a house showing last week. I was hoping the smell of fresh baked bread would entice them to buy the such luck. This was VERY good--Don even thought so! I thought the crust was a bit hard, but I cooked it on the rapid bake cycle. Next time I will try a longer bake cycle.

Baked Potato Bread
taste of home bulletin board
1 1/2 Pound Loaf

3/4 cup warm water
1/2 cup sour cream
1 tablespoon oil, optional
3 tablespoons bacon bits, (I used 3 pieced of cooked bacon, chopped)
3 cups bread flour
1 1/2 tablespoons nonfat dry milk
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons potato flakes
3 tablespoons chives, freeze-dried
2 teaspoons yeast, fast rise
3 teaspoons active dry yeast(Beth used this)

Add ingredients according to particular bread machine. Bake using the white or rapid bake cycles.

This dough can be very dry so resist the urge to add water

Tuesday, November 16, 2010

Marie Callendar's Cornbread

Kathleen put this together the other night. We both said this was THE best cornbread we have made....and so very easy! I used a pan that was a little smaller than 9 x 13....maybe 9 x 11.

Marie Callendar's Cornbread

1 box Jiffy cornbread mix
1 box Jiffy Golden cake mix

Make each mix according to directions on box in separate bowls. Then, combine mixes and pour into greased 9x13. I used a smaller pan because I like thick pieces. Bake at 350 for 30 minutes. (I found Jiffy mixes at Walmart).

Monday, November 15, 2010

Cinnamon Raisin Swirl Bread

I have been hungry for this bread for a week or so. Cinnamon 'smells' like fall to me. This makes great toast. I left out the raisins since my girls don't really care for them.

Cinnamon Raisin Swirl Bread

makes two loaves
1 package dry instant yeast
2 1/4 cups warm water
3 Tbsp and 1/4 cup sugar, separated
1 Tbsp salt
4 Tbsp butter
6-7 cups flour
1 cup raisins
1 Tbsp cinnamon

Dissolve the yeast in 1/2 cup of water and 1 Tbsp of sugar. Let stand for five minutes. Stir in the remaining 1 3/4 cups warm water, 2 Tbsp sugar, salt, 2 Tbsp melted butter, 3 1/2 cups of the flour and all of the raisins. Beat until smooth (either by hand or stand mixer), adding the remaining 3 or so cups of flour until the dough is easy to handle (not too sticky but still moist).
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, roll it around so all the dough is coated, cover with a towel and let it rise in a warm place until doubled (about an hour).

Mix together 1/4 cup sugar and 1 Tbsp cinnamon in a small bowl. (Beth doubled this)
Punch down the dough, divide in half, and roll them out on a floured surface so they are both about 18 x 9 inches. You may need to roll, let the dough rest, and roll again so you get the right size.

Sprinkle each rolled out loaf with 1 Tbsp of water and half of the sugar and cinnamon mixture.
Roll the dough from the short end and pinch the seams shut. You should have a 9 inch long rolled up piece of dough. Place into a greased loaf pans. Brush the tops of the loaves with 2 Tbsp melted butter and let them rise for 1 hour.

Bake at 425 F for 30 minutes. the loaves should have a dark golden brown top. Remove and place on a wire rack to cool. You can freeze the loaves.

Beth's notes:My bread was done in 20 minutes….maybe bake at 400 for 30 minutes next time.

Sunday, November 14, 2010


I made this for the Packer/Cowboy game last week. I really liked it. You need to have people that like bleu cheese at your house when you make this! :-)

7 sliced bacon, chopped
2 cloves garlic, minced
1 (8 oz.) package cream cheese, softened
1/4 c. half and half
4 oz. bleu cheese crumbles
2 Tbsp. fresh chives, chopped
3 Tbsp. smoked almonds, chopped (optional)

Cook the bacon in a large skillet over medium-high heat until almost crisp (about 7 minutes). Drain the excess fat, then add the minced garlic and cook until the bacon is crisp (about 3 minutes).

In a separate bowl, beat the cream cheese until smooth. Add the 1/2 & 1/2, and mix until combined. Stir in the bacon mixture, bleu cheese, and chives. Transfer to a 1qt. (about 2 cup size) baking dish and cover with foil. Bake until thoroughly heated-about 30 minutes. Remove from the oven, take off the foil and sprinkle with the chopped almonds. Serve immediately.

Saturday, November 13, 2010

Black Forest Dessert

I made this for Don's dads birthday dessert. I got the recipe 15 years ago from someone in Green Bay. This time the pudding didn't set up firm enough so it was hard to get out of the pan. It tasted great!

Black Forest Dessert
Karen Tedeschi

1 1/2 c graham cracker crumbs
1/4 c sugar
1/3 c melted butter or margarine
1 can cherry pie filling
1 8 oz pkg. cream cheese
1/4 c sugar
2 T milk
1 8 oz Cool Whip
2 small pkg. instant pudding--chocolate or chocolate fudge
3 1/2 c cold milk

Combine cracker crumbs, 1/4 c sugar and butter. Press into greased 9 x 13 pan. Bake for 10-15 minutes at 350. Cool.

Beat cream cheese with 1/4 c sugar and 2 T milk until smooth. Fold in 1/2 of the Cool Whip. Spread over cooled crust. Spread the cherry pie filling over this.

Prepare pudding using 3 1/2 c milk(beat for 2 minutes) Spoon the pudding over the cherry pie filling. Chill for several hours. Top with the rest of the Cool Whip and grated chocolate and nuts if desired.

Friday, November 12, 2010

Brown Sugar Meatloaf

I made this last Saturday for my father in laws birthday. He wanted meatloaf. My husband really liked this. I took this out of the oven and inverted it on the the plate.

Brown Sugar Meatloaf
from Allrecipes

1/2 cup packed brown sugar
1 1/2 tsp salt
1/2 cup ketchup
1/4 tsp ground black pepper
l 1/2 lbs. lean ground beef
1 small onion, chopped
3/4 cup milk
1/4 tsp ground ginger
2 eggs
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F. Lightly grease a 5x9
inch loaf pan. Press the brown sugar in the bottom of the prepared pan
and spread the ketchup over the sugar.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are