Thursday, May 31, 2012

Spicy Sweet Pretzel Mix

This was a quick and tasty snack mix. We thought the addition of chocolate 'made the dish'. Next time I will try this with pretzel twists since I think it would be easier to eat. This doesn't make a big batch, so you WILL need to double the recipe!

SPICY SWEET PRETZEL MIX
source: FOOD Everyday - September 2008 issue

2 c. thin pretzel sticks
1 c. almonds
2 T. unsalted butter
2 T. dark-brown sugar
1/8 t. cayenne pepper
1/2 c M and M's(Beth's addition)

1. Preheat oven to 300-degrees F. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss together pretzels and almonds.

2. In a small saucepan, bring butter, sugar, cayenne, and 1 T. water to a boil, stirring constantly. Pour over pretzel mixture in bowl; gently toss to combine.

3. Spread pretzel mixture in a single layer on prepared sheet. Bake until almonds are crisp, about 20 minutes, toss occasionally. Cool on sheet before serving.   Add M and M's after mixture is cool.


Wednesday, May 30, 2012

Boby Flay's Breakfast Sausage

Kathleen and I saw Bobby make this on a Rachael Ray show in April. I made this the next morning and got 7 good size patties out of this recipe. I loved these!

Bobby Flay’s Breakfast Sausage
1 pound ground pork(Beth used Jimmy Dean breakfast sausage)
2 cloves garlic, smashed and chopped to a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 tablespoons canola oil
Salt and freshly ground black pepper

Combine pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Mixture can be prepared 8 hours in advance and refrigerated.

Form the sausage mixture into 8 patties. Heat a large, nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.


Tuesday, May 29, 2012

Belinda's Chicken Pot Pie

Don LOVES pot pie. I made this for him on the day we found out we had a plumbing leak in the master bathroom. I was vacuuming and saw water on the floor. Come to find out, after 2 holes in the wall, there was a pin hole leak in a copper pipe above the mirror. Don is a handyman and was able to fix it for $60! The best part....we have not started to gut the master bathroom yet!

This pot pie is wonderful and makes enough for 2 regular pie plates, so if you make the full recipe, freeze half of the filling, or have a party and make 2 pies!
Belinda's Chicken Pot Pie
Blue Bonnet Cafe Cookbook

3-3 1/2 c chicken breasts cooked and chopped
1/4 c butter
1/4 c flour
3 c chicken broth
2 T chopped parsley
1 c chopped carrots
2 potatoes, peeled and diced
1 c green peas(if frozen, thaw)
1 c corn(if frozen, thaw)
1 c grated American cheese(Beth used cheddar)
1 t poultry seasoning
salt and pepper
2 prepared pie crusts(like Pillsbury)

Preheat oven to 375.  Place one pie crust in round deep baking dish.  Bake 5-7 minutes; remove from oven. 

Place potatoes and carrots in boiling water.  Cook until almost tender;  add peas and corn.  Continue boiling until all vegetables are tender.  Drain.

Melt butter in Dutch oven.  Whisk in flour and poultry seasoning.  Gradually add chicken, salt and pepper and parsley.  Spoon mixture into partially baked crust.  Top with remaining pie crust and flute the edges of the dough.  Cut slits in top for steam to escape.  Sprinkle paprika on top and bake 35-40 minutes.  You may want to place a pizza pan under pie dish to catch any spill overs.

****Beth's notes.  The filling mixture EASILY makes 2 regular size pot pies.  I froze the 2nd half of the mixture for another meal.

Monday, May 28, 2012

"Hardee's Biscuits

This is another recipe my Mother in Law got from the nurse from KY---who doesn't measure anything! I had to use more whipping cream than she said. They were good biscuits and pretty easy to make. Not sure they were an exact clone, though.
"Hardee's Biscuits"

2 c self rising flour(or make your own)
1/2 pint whipping cream(Beth had to use about 1/2 c more)

Mix together.  Pat out to 1/2 inch thickness.  Cut into biscuit shapes.  Bake at 350 for 12-18 minutes.

Sunday, May 27, 2012

Crockpot Chicken Adobo

This was an easy recipe to throw together after lunch, put in the crockpot and have it ready for dinner! The flavor was excellent. I used chicken breasts since that is what I have in the freezer all the time.

Crockpot Chicken Adobo

1 tsp. olive oil
2 shallots, minced( we used regular onion, about 1/4 c)
6 cloves of garlic, minced
3 tbsp. brown sugar
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
2 bay leaves
1/2 cup chicken stock
1/2 cup low-sodium soy sauce
1/4 cup apple cider vinegar
2 pounds chicken thighs, excess fat removed* or chicken breasts(Beth used breasts)

Rub the olive oil around the inside of your slow cooker then throw in your shallots, garlic, brown sugar, pepper, cayenne and bay leaves.
Then pour in your chicken stock, soy sauce, and apple cider vinegar. Stir everything together with a spoon to make sure everything is distributed evenly.
Add in your chicken thighs and use the spoon to spoon some of the sauce on top so it’s coated. Or you can just push the thighs down into the liquid.
Cook on low for 6 hours. 4.5 hours for chicken breasts

Line a baking sheet with aluminum foil and set aside. When your chicken is done, remove it from the crockpot insert and place it on the prepared baking sheet. With oven mitts, lift out the insert and strain the sauce into a pot (using a large mesh strainer to catch the bits of garlic and shallots, etc) and let the sauce cook down for about 20 minutes. It should start to thicken up. If it’s not thickening up as quickly as you’d like, you can add in a bit of cornstarch and water mixture and it’ll thicken right up!
Using a brush, brush the sauce on the chicken, coating it well, then put the chicken in the oven and broil it on high for about 3-5 minutes.

Remove from oven and serve with white rice or whatever else you prefer. There will be extra sauce left so you can coat your chicken & rice in more sauce.


Saturday, May 26, 2012

Southern Corn Bread

Don's dad had knee replacement surgery and one of his nurses gave this recipe to Don's mom. She was from KY and doesn't measure anything. I think this tasted great, but was to be made in a much smaller cast iron skillet. Next time I will double the recipe and make it in the same skillet.
Southern Corn Bread

2 c self rising flour(we put 1 1/2 t baking powder  and 1/2 t salt in a 1 c measuring cup and added flour to equal 1 cup.  We did this 2 times)
1 heaping tsp miracle whip
buttermilk--about 3/4-1 c

Mix all ingredients together to make a thick pancake like batter.  Grease or butter a cast iron skillet well.  Bake at 400 for 20-25 minutes.

Friday, May 25, 2012

Strawberry Crumb Bars

We made these with our fresh picked strawberries. These bars are very good. I keep them in the refrigerator since they tend to get soft if kept out on the counter. Will make these again.

Strawberry Crumb Bars
http://smells-like-home.com

1½ cups sugar, divided
1 tsp baking powder
3 cups all-purpose flour
¼ tsp salt
Zest of 1 lemon
2 sticks (½ lb) cold unsalted butter, cut into pieces
1 large egg
4 cups fresh strawberries, hulled and quartered
4 tsp cornstarch
Juice of 1 lemon

Preheat the oven to 375° F.  Grease a 13×9 inch pan; set aside.
In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender (or two knives if you don’t have one) until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
In another bowl, stir together the remaining sugar, cornstarch and lemon juice.  Gently mix in the strawberries with a rubber spatula until combined.  Spread the berry mixture evenly over the bottom crust.  Crumble the remaining dough over the top of the berries.  Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

Thursday, May 24, 2012

Creamy Parmesan Salad Dressing

This was a great salad dressing. I buy my evaporated milk in the 12 oz can, so we used 2/3 c and put the rest in the fridge to use for another recipe. Loved this dressing!

Creamy Parmesan Salad Dressing
from back of the box


1 can (5 fl. oz.) CARNATION Evaporated Milk ( about 2/3 c)
1 pkg. (3 oz.) cream cheese, cut up
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
crushed red pepper to taste, if desired

PLACE evaporated milk, cream cheese, Parmesan cheese and seasonings in blender container; cover. Blend until smooth. Pour into small container.

Wednesday, May 23, 2012

Oatmeal Dinner Rolls

Since there are only 3 of us here on a regular basis, I decided to make only 6 rolls and a loaf of bread. They turned out wonderful. The bread made great toast! I sliced the loaf, wrapped each piece individually and froze them. Perfect bread! Will make again.

Oatmeal Dinner Rolls
Debbie Taste of home bb


2 C. water
1 C. quick oats
3 TBS margarine
1/3 C. brown sugar
1 TBS sugar
1 1/2 tsp. salt
4 C. bread flour
2 1/2 tsp. yeast

Bring water to boil, add oats and butter. Cook and stir for 1 minute. Cool till warm, (like you would use hot liquid for bread)***Beth used the Keurig coffee maker for the 2 cups hot water and then added the oatmeal and butter to that.

Put in bread pan, add remaining ingredients.

Use dough cycle, when finished make into 15 rolls, place in greased cake pan and let rise. ( or make 1 loaf of bread and 6 rolls)  Let rise until double, about 45 minutes.

Bake at 350 for 20-25 minutes or till golden.  Brush with butter and enjoy.


Tuesday, May 22, 2012

Monster Magic Cookie Bars

These were very easy to make and tasted great. I think I needed to bake them a little bit longer since they were kind of soft and didn't hold well together. That didn't hinder anyone from eating them!
Monster Magic Cookie Bars
http://www.somethingswanky.com

9 full graham crackers
4 tbsp. butter
1 can sweetened condensed milk
3/4 c. oats
3/4 c. M and Ms
3/4 c. chocolate chips

Crush the graham crackers. Once crushed, add the 4 tbsp. butter that has been melted.  Press the graham cracker crumbs into a well-greased 9x13 baking dish.

Evenly pour the sweetened condensed milk over the graham cracker layer.  Sprinkle the oats, M and Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.

Bake at 350ยบ for 30 minutes or until browned and pulling away from the edges.  Let cool and serve.


Monday, May 21, 2012

Green Rice

This was an excellent dish to serve with just about anything. We will be making this again soon!

Green Rice
Blue Bonnet Cafe Cookbook

1/2 c celery, chopped
1/2 c onion, chopped
butter(I used 2 T)
1 pkg frozen chopped broccoli--I used about 12 oz
1 c uncooked rice
1 can cream of chicken soup
1 c grated Velveeta--we just cut it into cubes
salt and pepper

Saute celery and onion in butter.  Cook broccoli and rice as directed on packages.  Add remaining ingredients to cooked rice and stir.  Bake in greased casserole dish at 350 for 20-30 minutes.

Sunday, May 20, 2012

Italian Chicken Rollups

These were excellent and didn't take long to make. I added fresh garlic and Italian herbs to plain tomato sauce, since that was what I had on hand.

Italian Chicken Rollups
Maddymoo-Taste of Home BB

4 (4-ounce) skinless, boneless chicken breast halves
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon pepper
4 (1 - ounce) part-skim mozzarella string cheese sticks
Cooking spray
1 cup garlic-and- herb tomato sauce


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness, using a meat mallet or rolling pin.

2. Combine basil, salt, and pepper; sprinkle half of mixture evenly on both sides of chicken.

3. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken, jelly roll fashion, starting with short side. Place chicken rollups, seam sides down, in an 11 x 7 - inch baking dish. Sprinkle with remaining half of spice mixture, and coat with cooking spray.

4. Preheat oven to 350 degrees.

5. Pour tomato sauce over chicken. Bake, uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.

Yield: 4 servings.

Saturday, May 19, 2012

Rose Bouqet Strawberry Birthday Cake

I saw this recipe shortly after we had picked strawberries and KNEW I needed to make these. They did not disappoint! These cupcakes turned out very light so next time I may just use 3 whole eggs. Some reviewers on the original post talked about this. We really liked these and they freeze well.

Rose Bouquet Strawberry Birthday Cake

Yield: 3 dozen cupcakes or 3, 9 inch round cake pans

Strawberry Cake

1 cup Butter
2 1/2 cups Sugar
2 Egg Yolks
5 Egg Whites
1 teaspoon Vanilla Extract
1 teaspoon Red Food Coloring
1 1/4 cups Pureed Strawberries(mashed)
3 cups Cake Flour(put 2 T cornstarch in 1 c measuring cup…add flour = 1 c cake flour)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
pinch Salt
1 cup Buttermilk

Cream Cheese Frosting

1  8oz Cream Cheese, room temp
1/2 cup Butter, room temp
1/3 cup Heavy Whipping Cream
1 teaspoon Vanilla Extract
1 teaspoon Red Food Coloring
1 lb. Powdered Sugar

Strawberry Cake Directions

Preheat oven to 350 degrees.

In a medium bowl, beat butter with sugar for 3 minutes .Add egg yolks one at a time, then the vanilla, food coloring and strawberries, beat for another 3 minutes.
Sift dry ingredients and add to butter/egg mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix just till combined.
In another bowl and clean beaters, beat egg whites till stiff and add in an increment of 3 to cake batter, being sure to fold in thoroughly but gently.
Bake for 18 or so minutes for cupcakes and 20-25 minutes for 9 inch round cake pans.
Frosting Directions

In a medium bowl, add cream cheese and butter, whip till light and creamy, about 3 minutes. Add liquids and blend. Slowly add powdered sugar while mixing, (to keep the sugar from decorating your counters and appliances, not including you.)
At this point you may need to add more powdered sugar. You are trying to achieve a medium stiff consistency. Whip for several minutes.Google Recipe View Microformatting by   Frost F     F  ZipList Recipe Plugin1.4

Friday, May 18, 2012

Jalapeno Popper Chicken

I saw a recipe in a Rachael Ray magazine than inspired this recipe. We all liked it. You can make it hotter by adding fresh jalapenos instead of the pickled.


Jalapeno  Popper Chicken

4 chicken breasts
1 8 oz package cream cheese, softened
1/4 c pickled jalapeno slices, chopped

Pound chicken breasts thin--to about 1/3-1/4 ".  Mix the cream cheese and jalapenos together.  Put 1/4 of the cream cheese on each chicken breast.  Roll up and place in a baking dish.  Bake at 400 for 35-45 minutes until chicken is no longer pink.

Thursday, May 17, 2012

Hard Boiled Eggs from the Oven

I have made hard boiled eggs this way 2 times now. The first time, 25 minutes was perfect. The next time, not so much. I think next time I will do 28 minutes to make sure I am past the soft boiled stage.

HARD BOILED EGGS FROM THE OVEN

Preheat your oven to 350 and place large size eggs in a mini-muffin pan (large end down). If you don't have a mini-muffin pan, you can use a regular cupcake pan (they they will just roll around a little more).

How long you bake the eggs depends on the size of eggs you use and how hot your oven runs. I used large grade A eggs and cooked them for 25 minutes. If you are concerned about it, just run a "test egg" to gauge how long to cook them.

When the eggs are done, use tongs to put the eggs into a bowl of ICE water (for 10 minutes) to stop further cooking.

NOTE: After the eggs are cooked, you MIGHT find SOME eggs that have brown speckles on them, but don't freak out; these little specks will dissolve when you put the eggs into the ice water.


Wednesday, May 16, 2012

25th Anniversary

Today is my 25th wedding anniversary.  Can't believe how fast these years have gone by.  25 years ago, on a sunny day in Racine, Wisconsin, I married the love of my life, Don!  Together we have raised 2 amazing girls, Jenna and Kathleen. We are celebrating with a trip to Jamaica!  Praying for at least 30 more years together!
This is us 2 months ago.
Here we all are on Easter Sunday.  Kathleen is holding Gracie and Jenna is next to her daddy!  So very blessed!

Tuesday, May 15, 2012

Potato Cheese Yeast Rolls

We made these for Easter Sunday. They were WONDERFUL! I made them the night before and let them 'hang out' in the fridge over night. I took them out before church and they were ready to bake when we came home. Loved these!

Potato Cheese Yeast Rolls



1 egg
1/4 cup sugar
1 teaspoon salt
1/4 cup butter cut into small pieces
1/2 cup well-seasoned mashed potatoes
2/3 cup milk
3 cups bread flour
2 teaspoons bread machine yeast
2 cups shredded Cheddar cheese


  1. Add egg, sugar, salt, butter, and mashed potatoes to bread-machine pan.
  2. Heat milk 1 minute and 30 seconds in microwave on HIGH. Pour over other ingredients already in the bread machine to warm them and melt the butter.
  3. Add bread flour and then yeast.
  4. Select the dough cycle and start.
  5. When finished, remove dough from pan to floured surface. Assemble as follows: (see pictures above)
  6. Roll into a rectangle about 1/2 inch thick. (I make it as big as my silicone baking mat.)
  7. Sprinkle with shredded Cheddar cheese.
  8. Starting with long side, roll into a cylinder the same way you would do cinnamon rolls.
  9. Divide cylinder in half with dental floss. Slice each half in half again. Now slice each quarter into 3 equal slices.
  10. Place each slice, cut side up, into a well-greased cup of a muffin tin.
  11. Use scissors to make 4 equally-spaced vertical snips into each layer of the rolls.

If you make the night before:

  1. Cover loosely with plastic wrap and refrigerate overnight. Take out 2 to 2-1/2 hours before you want to eat and set on the counter. Preheat oven to 350 degrees. Bake for 19-20 minutes.
To eat right away:

  1. Cover with a tea towel and allow rolls to rise. They don’t need to double–just rise about a third again the size they were originally. Preheat oven to 350 degrees F. Bake for 19-20 minutes.



Monday, May 14, 2012

Aunt Trish's Salad Dressing

We made this to go on a salad when we served the meatloaf from yesterday. Ree made this on the TV show we watched. It was more tart than we like, so we did add more sugar.
Aunt Trish’s Salad Dressing
http://thepioneerwoman.com
¾ cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
¼ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
¼ teaspoons Sugar
Dash Of Paprika
1 clove Garlic - Peeled And Left Whole
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.

Sunday, May 13, 2012

My Favorite Meatloaf

We were watching Pioneer Woman's TV show on the Saturday before Easter and she was making this meatloaf. It looked so good, we decided to make it that night for dinner. Since my sister Karen was here and she does NOT like Ketchup or Mustard, we used BBQ sauce as the topping instead. It was very good.
My Favorite Meatloaf

Meatloaf:
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon
Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Saturday, May 12, 2012

Chocolate Chip Hot Cross Buns

I found this recipe and since Nikki Halle was here for Easter and had given up chocolate for Lent, decided to make these instead of the regular Hot Cross Buns. They were good--just more dense than the normal ones. They were hard to heat up since the white chocolate crosses started to melt.

Chocolate Chip Hot Cross Buns
http://penniesonaplatter.com

For the buns:
2 Tablespoons instant yeast
1/2 cup sugar
1 1/2 cups warm milk
4 1/2 cups all-purpose flour
1 teaspoon salt
3 1/2 Tablespoons unsalted butter, melted
1 egg, lightly beaten
2 cups semi-sweet chocolate chips

For the glaze:

1/4 cup sugar
3 Tablespoons hot water

For the crosses:

2 ounces white chocolate (block or chips)

For the buns: Combine the yeast, sugar and milk in a small bowl; set aside. After 10-15 minutes, the mixture should swell.

Whisk the flour and salt together in a large mixing bowl. Make a well in the center and add the melted butter, egg and yeast mixture, along with 1 cup of the chocolate chips. Mix together until a dough forms, then knead on low speed for about 5 minutes, until the dough is smooth an elastic. Add a little more flour, if needed.
Transfer the dough to a large greased bowl. Cover tightly with plastic wrap and let rise until doubled, about 1 hour.
Punch down the dough, then add the remaining chocolate chips, kneading lightly to incorporate them. Divide the dough evenly into 16 balls and place them close together in a parchment lined or greased baking pan.
Preheat the oven to 400 degrees F. Cover the hot cross buns with a clean kitchen towel and set aside to rise for 20 minutes.
Bake for 20 to 25 minutes, until golden brown and fragrant. While the buns are baking, prepare the glaze.

For the glaze: Dissolve the sugar in the hot water. Once the buns are done baking, remove from the oven and immediately coat them with the glaze, using a pastry brush. Let cool in a pan on a wire rack.

For the crosses: Melt the white chocolate in the microwave, stirring every 30 seconds. Transfer to a small zipper bag or piping bag, snip off the end and pipe crosses across the tops of the buns.

Serve warm.


Friday, May 11, 2012

Italian Nachos

We had our first taste of Italian Nachos at a restaurant called Zio's. These taste as good if not BETTER than the ones we bought there. Kathleen put these together and baked the wonton wrappers. She used 1/2 of the package and had enough alfredo and balsamic to use the whole package. We didn't use the olives, since my girls don't care for these. This recipe will be a staple during Packer parties!

Italian nachos

1 pkg of Won-ton Wrappers (use 1/4 pkg.)
1/2 pkg, of Pepperoni
2 Italian Sweet Sausage links (sliced)(or use bulk sausage)
1 cup of Balsamic Vinegar
1 wedge of Parmesan Cheese (grated)
2 cups of Whipping Cream
1 tablespoon of cornstarch
1 tablespoon Flour
2 tablespoons of butter
10 Kalamata Olives (sliced in half)
3 green onions (chopped)
5 Greek Peppers/Banana (sliced)(We used pepperonichis)
1 cup Colby/Monterey Cheese (Shredded)
1/4 cup sugar

Prepare a large pan to fry wanton wrappers in to make crisp.

Take Wanton wrappers and slice diagonal to make triangles. Fry 30 seconds in hot oil or crisp. Like chips. Or Bake for 20 minutes. Drain onto paper towels once cooked.

Cook your Italian sausage slowly in small skillet until done. Slice into thin rounds then cut in half. Cut Pepperoni into quarters or halves (your preference) Set these aside. Put Cream into pan add shredded Parmesan Cheese. Cook this until all cheese is melted around 20 minutes now you have your Alfredo Sauce you can thicken it with a level tablespoon of cornstarch if needed.Set this aside. Now to make your Balsamic Syrup. Put butter into pan add flour to make rue. Then add vinegar and sugar cook until thickened.

Now place cooked won-tons on baking pan sprinkle with meats,olives, peppers, drizzle a cup of Alfredo Sauce over top them. Next drizzle 4 tablespoons of Balsamic Syrup over this mixture. Sprinkle with Colby/Monterrey Cheese. Broil for 1 minute or until cheese is melted. Top with chopped green onions.

Serve makes enough for 4-6 people.


Thursday, May 10, 2012

Just Like Chipotle's Corn Salsa

We made this over Easter weekend and everyone liked it. They thought it lived up to its name. We didn't have red onion in the house, which would have made this very pretty. Any sweet onion will work.

Just Like Chipotle’s Corn Salsa
http://www.howsweeteats.com
makes a big bowl

1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

Wednesday, May 9, 2012

Bacon and Caramelized Onion Asparagus

This is another delicious way to eat asparagus. It is a Kraft recipe and did not disappoint!
Bacon and Caramelized Onion Asparagus
http://www.kraftrecipes.com

 3 slices OSCAR MAYER Center Cut Bacon
1-1/2 lb. fresh asparagus spears, trimmed
1 Tbsp. water
½ cup chopped onions
½ cup KRAFT Light Ranch Dressing

COOK bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. (Do not wash skillet.)

PLACE asparagus in microwaveable casserole or 10x4-inch dish. Add water. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender. Meanwhile, add onions to skillet; cook and stir 5 min. or until tender. Stir in dressing.

DRAIN asparagus; top with sauce and crumbled bacon.


Tuesday, May 8, 2012

Crazy Craisins Chicken Salad

I was looking for a recipe for Chicken Salad that I could use ingredients I had on hand. This one fit the bill and tasted great. We served it on Croissants.
Crazy Craisins Chicken Salad
By WiGal on Food.com

4 cups cooked chicken
1/2 cup mayonnaise
1/2 cup nonfat plain yogurt
1/2 teaspoon salt
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup celery, chopped
1 tablespoon onions, minced
1/2 cup green bell peppers, minced (optional)
1 cup walnuts, chopped
black pepper
1/8 teaspoon garlic powder (optional)

Cube the chicken and set aside.   In a medium bowl, mix together mayonnaise, yogurt, salt, and paprika. Blend in dried cranberries, celery, onion, bell pepper (if using), and nuts. Add cubed chicken, and mix well. Season with black pepper, salt, and garlic powder to taste preferences.
Chill at least one hour.


Monday, May 7, 2012

Cranberry Salad

I have had this recipe forever. I think I got it about 17 years ago when I first did Weight Watchers. 1 Cup = 2 points! This is more on the tart side, but is still very good.
Cranberry Salad

20 oz can Crushed Pineapple
12 oz Cranberries(fresh or frozen) chopped
1 c cool whip lite
1 small pkg. instant vanilla pudding(can use sugar free)

Drain pineapple.  Add juice to dry pudding.  Add remaining ingredients.  Can serve immediately.

Sunday, May 6, 2012

Triple Peanut Butter Streusel Bars

These were very delicious bars. I made them to take to a large get together and everyone liked them.
Triple Peanut Butter Streusel Bars
1 1/2 cups quick-cooking rolled oats
1 cup all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped unsalted dry-roasted peanuts
1 cup peanut butter-flavored pieces and/or semisweet chocolate pieces
1 cup packed brown sugar
1/4 cup butter, cut up
1/4 cup peanut butter
1 egg, lightly beaten
1 1/2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup powdered sugar
2 - 3 teaspoons milk

1. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan; set aside.(Beth just used Pam)
2. For crust: In a large bowl, combine oats, the 1 cup flour, the 1-1/2 cups brown sugar, the 1 teaspoon baking powder and the 1/2 teaspoon baking soda. Using a pastry blender, cut in the 1 cup butter until mixture resembles coarse crumbs. Remove 1 cup of crumb mixture to reserve for topping. Stir peanuts and peanut butter-flavored pieces(Beth used Nestles Peanut Butter and Milk Chocolate Morsels) into the 1 cup reserved topping mixture; set aside.
3. Press remaining crumb mixture onto the bottom of prepared baking pan. Bake in a 350 degree F oven for 10 minutes. Cool at least 15 minutes in pan on a wire rack.
4. In a medium saucepan, heat the 1 cup brown sugar, the 1/4 cup butter and peanut butter over medium heat until butter melts and mixture is smooth, stirring constantly. Cool slightly. Stir in egg and vanilla. Stir in the 1-1/4 cups flour, the 1/2 teaspoon baking powder and the 1/4 teaspoon baking soda. Drop in very small mounds evenly over the crust in pan. Sprinkle with reserved topping mixture.
5. Bake in a 350 degree F oven for 18 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely on wire rack before lifting from pan using edges of foil and cutting into bars.
6. For icing: In a small bowl, stir together powdered sugar and enough of the milk to make an icing of drizzling consistency. Drizzle icing over bars. Makes 32 bars.