Sunday, November 30, 2014

Amazing Spot Remover

Jenna made this the other day to try to get a stain that had been set for a few years, out.  It took out most of the stain, so I say this works!

Amazing Spot Remover
 
1 t Dawn dish detergent
3 T Hydrogen peroxide
2 T baking soda

Mix all ingredients together and put on the stain.  Rub in and wash as usual.

Saturday, November 29, 2014

Caramel Apple Blondies

These were one of the best fall desserts I have ever made.  SERIOUSLY good.  I mean, the 9 x 13 pan disappeared quickly!
Caramel Apple Blondies

Blondies:

2 cups brown sugar, firmly packed
1 cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 apples, peeled, cored and chopped
1 cup pecans, chopped
 
Caramel glaze:

1/2 cup brown sugar, firmly packed
1/4 cup unsalted butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecans, chopped

1 Preheat oven to 350 degrees.
2. Line a 9x13 baking dish with doubled aluminum foil and a few inch overhang on both ends. Butter or spray lined dish with nonstick cooking spray. (I prefer using a metal rather than glass dish for this but use which ever you like)
3. In a large bowl, stir together brown sugar, melted butter, eggs and vanilla.
4. In a separate bowl, stir together flour, baking powder and salt. Add to brown sugar mixture and stir until combined. Stir in apples and pecans. Pour batter into prepared baking dish.
5. Bake in preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6. Meanwhile, prepare glaze. In a heavy bottomed 2 quart sauce pan, bring brown sugar, butter and milk to a boil over medium heat. Boil 1 minute, whisking constantly. Remove from heat.
7. Add vanilla and powdered sugar and using a hand held electric mixer beat on medium speed until smooth. Pout immediately over cooled blondies and sprinkle with pecans.

 

 

Friday, November 28, 2014

Breadmachine Buns Recipe


I know, ANOTHER hamburger bun recipe!  This one is a winner, for sure.  They were light and fluffy!
Breadmachine Buns Recipe
http://www.123homeschool4me.com

1 1/4 cup water
1 egg
6 T butter (salted & cut into pieces)
3 T sugar
4 cups flour
1/3 cup nonfat dry milk
1 T plus 1 teas gluten optional
2 t salt
2 1/2 t yeast (I buy a jar to save $ over the pouches)
1 egg yolk with 1 T water to brush over top
sesame or poppy seeds for sprinkling (optional)

Toss all ingredients in the pan in order your bread machines asks – I just do this order here. Press dough cycle  and START.

When it beeps turn dough on floured surface. Using a knife cut dough into 12 equal pieces. Make each piece into the shape you need, making sure to flatten them slightly. Put on a baking sheet. (I line baking sheets with parchment paper to make clean up easier.) Cover loosely with plastic wrap and let rest for 30 minutes.

 Preheat oven to 375 F. Brush rolls with egg glaze and sprinkle with seeds if desired. Bake 15-22 minutes or until lightly browned. Remove from sheet with spatula and allow to completely cool on a rack.

 The buns will keep several days in a Ziploc bag on the counter

Thursday, November 27, 2014

Slow Cooker Chicken Parmesan Soup

I made this last Saturday for dinner.  We all liked it, but felt it needed something.  When we added salt to the soup, it was MUCH better.
Slow Cooker Chicken Parmesan Soup
http://foxeslovelemons.com


3 garlic cloves, minced
1 green bell pepper, chopped
1 can (28 ounces) crushed tomatoes
1/2 pound (raw) boneless, skinless chicken breasts
3 cups chicken broth, plus additional if needed
1/2 cup chopped white onion
1/2 cup shredded parmesan cheese, plus extra for garnish
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1/8 teaspoon red pepper flakes (or more if you like it spicy!)
4 ounces (uncooked) dry gemelli or penne pasta
chopped fresh basil or parsley, for garnish
1 tsp salt(Beth's addition)

1. In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.

2. Transfer chicken breasts to cutting board and coarsely shred; return to slow cooker. Stir in pasta. Cook on high 30 minutes longer or until pasta is cooked al dente. If soup becomes too thick after pasta is cooked, stir in additional broth until desired consistency is reached, and warm through.

3. Serve garnished with extra parmesan cheese and chopped basil or parsley.

Yield: about 6 cups

 

Wednesday, November 26, 2014

Jo Ellen's Sticky Buns



 This recipe comes from a friend from Racine, WI.  We were in a stitching group together back 20-25 years ago.  I haven't made these in a long time.  It is a fun recipe since it uses ice cream.  This recipe is quick, easy and tasty.
Jo Ellen's Sticky Buns
Jo Ellen Rommel

3 pkgs cinnamon rolls or 2 loaves frozen bread dough Beth used frozen dough
1 stick butter
generous 1/2 c vanilla ice cream
1/2 c brown sugar
1/2 c sugar
2 c chopped nuts
cinnamon and sugar

Melt butter and add ice cream to the melted butter.  Stir in the sugars and the chopped nuts.  Put in the bottom of a 9 x 13 pan. 

Cut the cinnamon rolls into quarters, or if using the dough, cut into small pieces and roll into balls.  Roll in cinnamon and sugar.(Beth put the balls and cinnamon and sugar in a Ziploc and shook)

Place the dough on top of the butter mixture.  Bake at 350 for 45-55 minutes.  Let stand for 5 minutes and then flip out onto a jelly roll pan and enjoy!

Tuesday, November 25, 2014

Jalapeno Cornbread Poppers


Jenna made these the other night to go with our chili.  Our jalapenos were SPICY!  These had great flavor.  We made half a batch and then diced up the rest of the jalapenos and added to the remaining batter and made mini muffins.  The muffins were mild and yummy, too!
Jalapeno Cornbread Poppers

http://www.ohbiteit.com

12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)
1 Cup Corn..fresh OR canned is just fine
1 T honey(Beth's addition)

Slice each jalapeno down the center and carefully remove all the seeds and veins. Set aside

In a medium bowl, mix up the cornbread batter according to the box instructions, add in the corn and 1 cup of the cheddar cheese

Fill each Jalapeno half with some batter!Fill each jalapeno half with some batter! Sprinkle them all with the remaining 1/2 cup of cheddar.

Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too

Monday, November 24, 2014

Slow Cooker Chili w/ a Kick

Jenna and I made this last week. It DOES have a kick. To cut the spiciness, use diced tomatoes instead of fire roasted(we used rotel) We liked this.

Slow Cooker Chili w/ a Kick

 http://thebestblogrecipes.com


1 lb of hamburger, browned & grease drained
1 medium yellow onion, chopped
1 tablespoon butter
2 teaspoons chili powder
2 teaspoons chipotle chili powder
2 teaspoons cumin
½ teaspoon ground red pepper(we omitted this)
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 15-oz can tomato sauce
2 15-oz cans worth of chicken stock
1 14.5-oz can of fire roasted tomatoes
 2 15.25-oz cans of kidney beans, drained (we used one can of great northern and 1 of kidney)

1. Brown your hamburger meat and drain the grease. Add the hamburger to your slow cooker.

2. Add your chopped yellow onion and butter to your skillet and cook until soft, about 5 minutes. Add your onion to the slow cooker.

3. Add the remaining ingredients to your slow cooker and stir well.

4. Cook on high for 4 hours.

5. Serve with sour cream, cheese & green onions and enjoy!

 

Sunday, November 23, 2014

Sonoma Chicken Salad

I made this for a girls sewing day get together last week.  It is supposed to be a copycat recipe of Costco Chicken Salad.  This was an excellent chicken salad!
Sonoma Chicken Salad

http://www.fivehearthome.com

For the dressing:

1 cup mayonnaise
1 tablespoon apple cider vinegar
1/4 cup honey
Sea salt, to taste
Freshly ground black pepper, to taste

For the salad:

2 pounds boneless, skinless chicken breasts, cooked, cooled, and diced*
1 cup pecans, chopped and toasted
1 cup dried cranberries, roughly chopped


In a large bowl, stir together all dressing ingredients until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.

Preheat oven to 350°. Spread out pecan pieces on a baking sheet and bake for 7 to 10 minutes or until light golden brown, watching carefully. Allow to cool.

To the bowl of dressing, add diced chicken, toasted pecans, and cranberries. Refrigerate for at least an hour to chill and to allow the flavors to meld.

Tips, Tricks, & Variations
*Chicken may be rotisserie, poached, oven baked, or cooked in a crockpot. For the latter option, place 4 chicken breasts (I use frozen) and half a cup of water in a crockpot set on low for 4 to 5 hours or until cooked through. Remove from water and allow to cool before dicing.

Saturday, November 22, 2014

Double Glazed Pumpkin Scones

I made these after tasting them at church.  Do NOT overbake these.  I think 14 minutes may be a bit too long.  They had great flavor, just were a bit dry.

Double Glazed Pumpkin Scones

            
Scone Ingredients

2 Cups - All Purpose Flour
7 Tablespoons  Sugar
1 Tablespoon  Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon  Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Ginger
6 Tablespoons  Cold Unsalted Butter
1/2 Cup Pumpkin, Canned
3 Tablespoons  Half and Half
1  Egg, Large

Powdered Sugar Glaze

1 Cup Plus 1 Tablespoon  Powdered Sugar
2 Tablespoons  Whole Milk

Spiced Glaze Ingredients

1 Cup Plus 3 Tablespoons  Powdered Sugar
2 Tablespoons Whole Milk
1/4 Teaspoon  Ground Cinnamon
1/8 Teaspoon Ground Nutmeg
1 Pinch  Ground Ginger
1 Pinch -Ground Cloves

TO MAKE THE SCONES:.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:.
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Friday, November 21, 2014

Double Chocolate Bakery Cookies

The original recipe is for GIANT cookies using a 4 inch scoop.  I used my normal sized cookie scoop and got about 4 dozen YUMMY cookies.
Double Chocolate Bakery Cookies

1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/2 cup unsweetened baking cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semi-sweet chocolate chips (about 2 cups)

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone liner.

In a large mixing bowl, beat the butter and sugars until creamy. Mix in the eggs, one at a time, then the vanilla. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients. Blend until combined, then stir in the chocolate chips.

Use a  cookie scoop (leveling off the dough in the scoop to ensure equal portions) and drop dough balls onto cookie sheets Bake for 10-11 minutes, rotating pans halfway through the baking time. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely
 

Thursday, November 20, 2014

Roasted Jalapeno Soup

I put this together during the 2nd quarter of the Packers/Eagles game last Sunday.  I am SO glad I doubled this recipe since we all liked it.  It wasn't too spicy.  We didn't add the mushrooms.
Roasted Jalapeno Soup
http://www.chocolatemoosey.com

Serves: 2 cups


4 green jalapeno peppers
1/2 cup carrots, peeled and chopped (roughly 2 carrots)
1/2 cup onion, peeled and chopped (roughly 1 small onion)
2 cloves garlic, peeled and minced
2 tbsp olive oil
3 Tbsp butter, softened
1/4 cup flour
2 1/2 cups broth (chicken or vegetable)
1/2 cup heavy whipping cream or milk
Salt and pepper
1/2 cup tomatoes, chopped and peeled
1/4 cup mushrooms, sliced


1. Preheat oven to 400F. Line a cookie sheet with foil. Cut each jalapeno in half lengthwise and remove the seeds and membrane. Place them face down onto the cookie sheet. Roast for 10-15 minutes or until slightly darkened. When cool enough to handle, chop.

2. In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften.

3. Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the broth and bring to a boil. Then stir in the heavy cream and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn't thick enough, add more flour, 1 tablespoon at a time.

4. When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth.* Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes and mushrooms. Simmer for a few minutes or until hot then serve.

Notes

*Hot soups expand much greater in a blender than cold soups. Use extra caution and do not overfill the blender. Pulse a few times before turning the setting on low.
 

Wednesday, November 19, 2014

Grilled Cheese Animal Style


 I made these for a quick dinner one night after Don had been out working until dark.  I got 3 sandwiches out of this with plenty of special sauce left over.  All this needed was a burger and it would have been a copy cat IN and OUT burger!  We liked this.
Grilled Cheese Animal Style
 

Special Sauce
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
2 teaspoons minced onion

Grilled Onion
1/2 large chopped onion
2 tablespoons soy sauce
1 tablespoon butter

Sandwich
4 slices white bread
6 slices of American cheese singles Beth used Velveeta
2 tablespoons butter


Special Sauce
Stir all the sauce ingredients together in a bowl until they are well combined.

Grilled onions
Heat the butter in a small saucepan over medium heat
Add in the onion and soy sauce. Cook over medium heat until the onions are soft.

Sandwich
Spread butter on one side of each slice of bread. Place two slices of the bread onto a heated griddle butter side down. Immediately place the cheese onto two slices of bread.  Scoop half the grilled onions on top of the bread with the melted cheese. Top with the special sauce. Then place the other slices of bread, buttered side up, on top to create the sandwich.   Flip and toast on this side. 

Tuesday, November 18, 2014

Apple Pecan Cake with Caramel Glaze

Jenna made this for our last Financial Peace class.  I cannot begin to tell you how yummy this was.  Everyone who tried it liked it. 


Apple Pecan Cake with Caramel Glaze


1 1/2 Cups of cooking oil
2 Cups sugar
4 Eggs
3 Cups of flour
1 tsp baking soda
1/2 tsp cinnamon
1 tsp salt
2 tsps vanilla
3 1/2 Cups diced apples (approximately 3-4 apples)
1 Cup of chopped pecans

Caramel Glaze

3/4 Cups butter (1 1/2 sticks)
1 Cup light brown sugar
1/4 Cup milk
1 tsp vanilla

Preheat oven to 325°
In a large mixing bowl, add oil, sugar and eggs and mix until nice and creamy.
 
Next, add together the flour, baking soda, cinnamon and salt, then add to mixing bowl and mix well.  Once mixture is well blended, add in vanilla and mix well.  Add in the apples and pecans and stir until well blended.
 
Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.
 
Making the glaze
In a small pan, melt butter over low heat.  Stir in the brown sugar and milk.  Bring to a boil, and let boil for 10 minutes, stirring constantly.
 
Remove from heat and add in the vanilla. Let cool.
 
Once caramel glaze is cooled, pour over the top of cake.

Monday, November 17, 2014

Crockpot Baked Apple Slices

I made these to go over ice cream for the Sunday night Packer/ Bears game.  I doubled the recipe.  Excellent.

Crockpot Baked Apple Sliceshttp://theharrissisters.blogspot.com

5 apples, peeled, cored, and sliced
1/4 cup brown sugar
1/4 cup granulated sugar Beth used Splenda
1/2 cup apple juice Beth used cider
2 Tbsp cornstarch
1/8 tsp ground nutmeg
1 Tbsp cinnamon
1/2 tsp vanilla
1 Tbsp butter, cubed

Peel, core, and slice the apples.

Add apples, sugars, apple juice, cornstarch, nutmeg, cinnamon, and vanilla to crockpot, stirring to incorporate.

Place butter on top of apples

Cook on high for 1 1/2 hours or on low for 4-5 hours. Stir mixture halfway through cooking.

Notes:

Water can be substituted for apple juice.

These apples are delicious as a side dish (on their own), but you can also try them mixed into oatmeal, over pancakes or waffles, or served over vanilla ice cream as dessert. The possibilities are endless!




Sunday, November 16, 2014

Crockpot Homemade Vegetable Soup

I gave my newest crockpot one last chance to cook potatoes.  I even cut them small like I would dice onions and after 4 hours on high while I was at church last Sunday, the potatoes were NOT done.  I had to finish cooking this on the stove top.  It was great flavor.
Crockpot Homemade Vegetable Soupadapted fromhttp://www.stockpilingmoms.com


1-2 lbs leftover pot roast, shredded
1 cup juices leftover from pot roast or beef broth
1 can corn
1 can green beans
2 cans petite diced tomatoes Beth used 1 can diced and 1 can Rotel
2 carrots, peeled and diced
1 small onion, diced
2 potatoes, diced
1-2 cups water
2 tsp beef bouillon or 2 cubes

1. Place leftover pot roast and juices in crockpot.

2. Add cans of corn, green beans and tomatoes; do not drain them add juices.

3. Add carrots, onion, potatoes, bouillon and stir well.

4. Add enough water to cover everything; stir well and place lid on top.

5. Cook on low 8 hours or on high 4 hours.

6. Stir and serve.
 

Saturday, November 15, 2014

Mini Blueberry Pies

Happy happy birthday to my oldest dear daughter, Jenna!  I made these last Saturday after seeing something similar on the Pioneer Woman's show.  We all liked these.
Mini Blueberry Pies
inspired by the Pioneer Woman

1 pkg refrigerated pie crusts
Blueberry pie filling
1 egg, beaten
1 T water

Cut circles out of pie crust.  Beth used a wide mouth canning jar lid.  Put 1 T of pie filling in the middle of each round.  Fold up each side of the circle into a rectangle shape and pinch edges well.

Beat the egg and add the water to the egg.  Brush the tops of the crust with the egg mixture.

Bake at 425 for 15 minutes until edges of pie crusts are lightly brown.  Can top with whipped whipping cream.

Friday, November 14, 2014

Tuscan Tortellini Soup

I had all the ingredients for this soup in the house on a cold day here in Texas.(I know, cold is relative)  I used frozen tortellini and just cooked the soup a bit longer.  DELICIOUS!
Tuscan Tortellini Soup


1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
2 cups chicken stock
1 (28-ounce) can crushed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 (9-ounce) package refrigerated three cheese tortellini
1/3 cup heavy cream
1/4 cup freshly grated Parmesan
1 cup croutons

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

Whisk in chicken stock, crushed tomatoes, basil, oregano, red pepper flakes and 1 cup water; season with salt and pepper, to taste. Bring to a boil and stir in tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes.

Stir in heavy cream and Parmesan until well combined and heated through, about 2-3 minutes.

Serve immediately, garnished with croutons, if desired.

Thursday, November 13, 2014

Not Chicken Pot Pie for Crockpot


This was an excellent recipe.  I don't know if my newest crockpot is all that great in cooking potatoes.  I cubed the potatoes like I would for making mashed potatoes and after 8 hours, they weren't done.  Next time I will dice them small.
Not Chicken Pot Pie for Crockpot


3-4 frozen chicken breasts
2 cans condensed cream of chicken soup
4-5 medium potatoes, peeled and diced small
2 cups frozen peas and carrots
1 Chicken boullion cube
Salt and Pepper to taste
½ -1 cup shredded cheese
1 Recipe of Bisquik biscuits or 1 can of biscuits (or you can totally make yours from scratch)


In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and bouillon cube and mix well. Add additional salt and pepper if desired.

Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.

Prepare biscuits

Serve over biscuits

Top with shredded cheese.


 

Wednesday, November 12, 2014

BLT Chopped Salad

Jenna and I made this for a lunch one day.  We loved the dressing.  Chicken could easily be added for protein.  Original recipe called for goat cheese, we used parmesan.
BLT Chopped Salad


4 slices Sliced Bacon, diced
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup cherry tomatoes, halved
1/2 cup corn kernels
1/4 cup cheese—your favorite

For the lime vinaigrette

1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Beth cooked it in the microwave

In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, cheese and bacon. Stir in lime vinaigrette.

Serve immediately.

2.6

 

Tuesday, November 11, 2014

Velveeta Potatoe Bites



I made these with leftover garlic mashed potatoes.   They were a great side dish or would make a great appetizer!
Velveeta Potato Bites
adapted from http://www.kraftrecipes.com


2 lb. baking potatoes (about 6), peeled, cut into chunks*Beth used leftovers and omitted the egg
2 green onions, thinly sliced
1 egg, beaten
¼ tsp. black pepper
¼ lb. (4 oz.) VELVEETA, cut into 24 cubes
1/2-1 c breadcrumbs
1 pkg hidden valley ranch dressing, dry
1-1/2 cups TACO BELL® Thick & Chunky Salsa (optional)



COOK potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.


HEAT oven to 400ºF. Place bread crumbs and dressing mix onto pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, 1 at a time, to coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.



BAKE 14 to 16 min. or until heated through. Serve with salsa.



Substitute 2 Tbsp. chopped fresh chives for the green onions.


 

Monday, November 10, 2014

M and M Bars


I made this quickly one afternoon when we ended up meeting Kathleen about 30 minutes from home for dinner.  She came home from college on the spur of the minute.  These cooled completely while we were gone and we frosted them and dug in when we got home.  EXCELLENT!
M and M Bars
Angel on Taste of Home BB

1 c butter
1/2 c sugar
1/2 c brown sugar
2 egg yolks
1 c flour
1 c oats
2 c plan M and M's divided
1 tub chocolate frosting

Heat over to 350.  Grease a 9 x 13 pan.  Mix butter, sugars and egg yolks in a large bowl.  Stir in flour and oats and then 1 cup of the M and M's.   Spread dough in pan.  Bake until light brown, about 20-25 minutes.   Cool completely.  Frost with frosting and top with remaining 1 cup M and M's.

Sunday, November 9, 2014

Cinnamon Chip Pumpkin Oatmeal Cookies


These were easy to put together and tasted great.
Cinnamon Chip Pumpkin Oatmeal Cookies


3/4 c butter, soft
1 c sugar
1/4 c brown sugar
1/2 tsp vanilla
1 c canned pumpkin
1 egg, beaten
1 1/2 c flour
1 3/4 c rolled oats
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp salt
1 1/2 c cinnamon chips(1 package)



Preheat oven to 350 and line cookie sheets with parchment paper.

Beat butter and sugars together until creamy. Beat in egg, then vanilla and pumpkin. 

In another bowl combine flour, oats, soda, nutmeg, cinnamon and salt. 

Gradually add dry ingredients to wet ingredients, stirring with a wooden spoon. Stir in cinnamon chips.

Drop heaping spoonfuls onto prepared cookie sheets and bake for 12-13 minutes or until edges are slightly golden. Let cool for a minute or two then transfer to a cooling rack.
**Beth needed about 4 extra minutes for baking time.  I got 3 1/2 dozen cookies
 

Saturday, November 8, 2014

Sweet and Spicy Brownies


I decided to make these for a treat for Don one afternoon while he was home.  I liked the little kick the hot sauce gave these!  They weren't too spicy.
Sweet and Spicy Brownies
rosiewny on Taste of Home bb


4 squares unsweetened chocolate

3/4 cup butter or margarine

2 cups granulated sugar

3 large eggs

1 cup all-purpose flour

1 tablespoon Hot Pepper Sauce Beth added an extra 1/2 T.

1/2 cup semi-sweet chocolate chips

1/2 cup walnuts, chopped

Preheat oven to 350°F.  Grease 9 x 9-inch baking pan.


In small saucepan, over medium-low heat, melt chocolate squares and butter or margarine, stirring frequently. Take off of heat.  Add sugar, eggs, flour, Hot Pepper Sauce and melted chocolate mixture until well blended. Stir in chocolate chips and chopped walnuts. Spoon mixture into pan. Bake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Makes 16 brownies.


Friday, November 7, 2014

Oreo Cookie Bars

We made these bars for our Financial Peace class. It was officially National Chocolate Day, so this was a fitting dessert!

Oreo Cookie Bars (Oreo Flatbread)

http://www.rachelcooks.com


For the crust:

1 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 and 1/2 teaspoon baking powder
3 cups all-purpose flour
1 cup Oreo cookie crumbs (12-14 cookies)

For the “sauce” aka cream cheese frosting:

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon pure vanilla extract
4 cups powdered sugar

For the topping:

1 and 1/2 cups roughly crushed Oreos

Preheat oven to 350 degrees Fahrenheit. Spray 12x17 sheet pan with non-stick baking spray. Roll or press crust into the pan. Bake for 13-14 minutes or until just golden around the edges and set in the middle. Let cool completely in pan.

Once cooled, prepare frosting (“sauce”) but mixing all ingredients with an electric mixer until combined. Spread evenly over cooled cookie crust.

Top with crushed Oreos and cut into desired size pieces. Serve immediately or store in refrigerator.

Thursday, November 6, 2014

Blueberry Crumb Sticks

I have had this recipe in my file to try for a few months.  Jenna and I made these last week and everyone liked them.  Fun and easy.

Blueberry Crumb Sticks

http://deliciouslysprinkled.com

Yield: 16 Sticks
 

For the Sticks:
1 package Pillsbury refrigerated Crescent Rolls
1/4 cup Philadelphia Blueberry Cream Cheese Spread
1/4 cup blueberry pie filling

For the Crumb:
1/3 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon-sugar
2 Tablespoons butter, softened
2 Tablespoons butter, melted



Preheat oven to 375F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.

Separate crescent roll dough into four rectangles, press seams together to seal. Spread blueberry cream cheese evenly on each of the four rectangles. Spread blueberry pie filling on two of the rectangles and top with the remaining two rectangles.

Starting from a long side, cut each rectangle into eight strips.Beth got 6 strips. Twist each strip several times; seal ends together.  Place sticks on baking sheet, spaced a least 2 inches apart.

For the crumb:

In a small bowl, combine sugar, flour, cinnamon-sugar and butter until crumbly. Brush top of sticks lightly with melted butter and sprinkle crumb over the top of the sticks.

Bake 10-12 minutes or until golden brown. Let cool for 3 minutes before serving.

Wednesday, November 5, 2014

Sausage and Egg Grilled Cheese


I made this for Don for lunch one day.  He really enjoyed it.  I had enough leftovers for at least a 3rd sandwich, but just add the eggs and sausage plain!
Sausage and Egg Grilled Cheese
adapted from http://www.thetaylor-house.com/
serves 2

4 slices bread
3 eggs, scrambled with 2 T milk
1/2 c cooked breakfast sausage
4 slices American cheese--Beth used Velveeta
butter

Mix scrambled eggs and sausage together.

Butter one side of 2 pieces of bread and place butter side down into a fry pan.  Add a slice of cheese and then the egg mixture and another slice of cheese.  Finish with the other piece of bread, butter side up.  Fry for a few minutes on each side.

Tuesday, November 4, 2014

Beef Diablo

I had this recipe in my files for years.  I adapted it and used Sirracha hot sauce since I didn't see any 'Diablo' or heat in the recipe.  The original recipe just said chili sauce.  We all liked it. 
Beef Diablo

adapted from Real Food for Real People

2-3 pound Roast, trimmed -- beef, boneless
2 teaspoon Sirracha Chili Sauce
6 medium Potatoes -- peeled and sliced
3 teaspoon Worcestershire Sauce
1 medium Onion -- sliced
1 teaspoon Vinegar
3 teaspoons Flour
1/2 teaspoon Sugar
2 teaspoon Prepared Mustard

Trim all excess fat from roast if it was not purchased
already trimmed. Place potatoes and onion in bottom of crockpot.

Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.
Spread over top of roast.

Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours or on HIGH setting for 5 to 6 hours.

Monday, November 3, 2014

Cat Head Biscuits


Jenna made these to go with our garlic mashed potatoes and Salisbury steak.  They were light and airy.
Cat Head Biscuits
The Complete Cook's Country TV Show Cookbook

1 1/2 cups flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 tsp baking soda
1 tsp salt
8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened
4 tablespoons shortening cut into 1/2 inch pieces
1 1/4 cups buttermilk (sub 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)

Preheat oven to 425. Grease 9 inch cake pan. Combine flours, baking powder, baking soda, and salt. Rub in butter and shortening, until mixture resembles coarse meal.

Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan. Placing 5 around the pan and 1 in the center.

Bake until golden and puffed, 20-25 minutes. Cool in pan 10 minutes, then transfer to wire rack. Serve.

Sunday, November 2, 2014

Garlic Mashed Potatoes

Jenna made these to go with the Salisbury Steak. She cut the garlic down to 8 cloves since Don says we always go over board on the garlic. I don't think that is possible, but since he was eating this, she cut the garlic down. We liked these a lot.


Garlic Mashed Potatoes
The Complete Cook's Country TV Show Cookbook


4 lbs russet potatoes, peeled, quartered, and cut into 1/2-inch pieces
12 tablespoons unsalted butter, cut into pieces
12 garlic cloves, minced We used 8 cloves
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
salt and pepper
parsley, cheddar cheese or scallion, optional garnish

Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.

Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.

Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.

Top with garnish.

Saturday, November 1, 2014

Salisbury Steak

This came from the new cookbook my girls bought me for my birthday.  The beef patties didn't want to stay together and were a bit crumbly.  The taste was very good.
Salisbury Steak
The Complete Cook's Country TV Show Cookbook

½ cup milk
7 tbsp instant potato flakes
1 lb lean ground beef
salt
pepper
4 tbsp butter
1 medium onion, halved and sliced thin
1 lb white mushrooms, sliced thin
1 tbsp tomato paste
2 tbsp flour
1¾ cups beef broth
¼ cup ruby port Beth used beef broth

Whisk the milk and potato flakes in a large bowl. Add ½ tsp salt and ½ tsp pepper, whisk in. Add the beef and kneed until well combined. Shape into four patties, ½" thick. Place patties on a parchment lined plate and refrigerate for 30 minutes (or up to 4 hours).

Melt 1 tbsp butter in a large skillet over med-high heat. Add the patties and cook until well browned and a nice crust has formed, about 5 minutes per side. Transfer to a plate and set aside.

Melt the remaining butter in the pan, then add the onion and cook until it's softened and starting to turn translucent, about 5 minutes.

Add the mushrooms and ½ tsp of salt and cook until all the liquid has evaporated, about 5 minutes.
Add the tomato paste and flour and cook until nice and brown, about 2 minutes. Slowly stir in the broth and port, and bring up to a boil.

Return the patties to the pan, reduce to a simmer, and cover. Simmer until the meat is cooked through and the sauce thickened, 12 - 15 minutes. Season the sauce with additional sauce and pepper if needed.