Tuesday, May 31, 2016

Runzas

Good morning, Jenna here! I made this recipe the other day since I had some cabbage I needed to use. I altered the recipe a bit, and got 8 good sized Runzas. I ended up freezing 4 of them after I cooked them. I've taken them out of the freezer before work and they are perfectly thawed by dinner time. I will definitely make these again for an easy meal.

Runzas (Homemade Bierocks)
herviewfromhome.com


Rhodes Frozen Bread Dough (2 loaves) (Jenna used 1.5 loaves)
2 pounds ground beef (Jenna used 1 pound)
1 head of cabbage (Jenna used half of a head - she had a large cabbage)
1 yellow onion
minced garlic
2 TBSP butter (optional)

Follow package for bread dough. (Jenna let the bread dough sit out to defrost while she was at work). 
Once risen, roll into small sections. Brown ground beef and drain fat, add chopped onion, garlic, butter, and chopped cabbage. (Jenna did not add the butter) Cook it down.  Salt and pepper to taste.

Add ¼ to ½ cup of beef mixture to rolled out sections of dough. Fold in half/wrap/shape how you wish. Bake 30-35 minutes until brown. 

Monday, May 30, 2016

Orange Party Punch

This was the punch we made in our last Life Skills class.  Everyone liked it!
Orange  Party Punch
http://thefrugalgirls.com


One 2-liter of Sprite, chilled
One 2-liter of Fanta Orange soda, chilled
6 – 8 scoops Orange Sherbet


Combine Sprite and Fanta Orange in large punchbowl, and stir.
Add scoops of Sherbet just before serving for some fun frothy goodness!
Transfer to large Punch bowl with glasses, or serve out of Mason Jar Mugs! ENJOY!!


Sunday, May 29, 2016

Brownie and Fruit Kebabs

We made this at the end of the year party at school.  The kids got to put what they liked on the Kebab, as long as they had at least one piece of fruit.  One girl had ONE blueberry and 2 brownie and 2 marshmallows!  :-)  Any fruit can be used.
Brownie and Fruit Kebabs

http://www.melskitchencafe.com


9X13-inch pan of Brownies (chilled and cut into 1-inch cubes)
1 pint blueberries, washed
1 pint strawberries, washed and hulled
Large marshmallows
Hot Fudge Sauce for drizzling, if desired
Bamboo/wooden skewers


Alternate threading brownies, fruit and marshmallows onto wooden skewers. Drizzle with hot fudge sauce, if desired. Refrigerate until ready to serve.
3.1
 

Saturday, May 28, 2016

Homemade Cookie Butter

My friend Janet gave me this recipe last year.  We made this last weekend and really liked it.  We used 1 package of cookies and then added oil, water and powdered sugar until we got the consistency we liked.

Homemade Cookie Butter

Biscoff cookies or ANY cookies
vegetable oil-about 1/2 c
water--a few T
powdered sugar --a few T
 
To start pour cookies into a blender and mix in ½ cup of vegetable oil and a little water before blending, adding additional water and blending again, if necessary.
 
Then, mix in powdered sugar, a couple of tablespoons at a time, before giving the entire mixture a final blend.
 
By now, the cookie butter should be smooth enough to pour into a glass jar. Cap it and refrigerate for at least 30 minutes.
 
 

Friday, May 27, 2016

Strawberry Green Tea

I saw this recipe and since we drink a LOT of tea here--unsweetened as of late---I knew we would try the strawberry 'sauce'.  I adapted the recipe greatly, and we really liked it.
Strawberry Green Tea
adapted from http://musthavemom.com

1 gallon brewed green tea
1 pint strawberries
1 c sugar or alternate sweetener.  Beth used Splenda

Blend strawberries in a blender or mash with a potato masher.  Add sugar and heat until boiling.  Cool.

Pour tea into a glass with ice.  Add strawberry mixture by tablespoons to taste and enjoy!

Thursday, May 26, 2016

EL PASO BURGERS MONTEREY

We made these last Sunday after church when Jenna was home.  I had slider buns, so we made these much smaller.  We liked them!
EL PASO BURGERS MONTEREY

1-1/2 pound ground beef
1 (4 oz.) can green chilies
1/3 cup finely chopped onions
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon pepper
Monterey cheese Slices
7 hamburger buns, toasted


 Mix all together except buns and cheese; blend well. Form into 7 patties. Grill until
done. Place cheese on top and hold grill open to just above burgers until the cheese
melts. Serve in buns.



Wednesday, May 25, 2016

Smothered Chicken with Creamed Spinach, Bacon and Mushrooms

I had all the ingredients to make this last week and I am SO glad I did.  We loved this!
Smothered Chicken with Creamed Spinach, Bacon and Mushrooms
http://juliasalbum.com

Chicken:

1 tablespoon butter
4 small chicken breasts or 2 large chicken breasts, halved
salt
lemon pepper seasoning
paprika

Creamed spinach:

1 tablespoon vegetable oil
10 oz fresh spinach Beth used a 6 oz bag
4 garlic cloves, minced
2/3 cup half and half
2/3 cup mozzarella cheese, shredded


Other Ingredients: 

1 tablespoon vegetable oil
4 oz mushrooms, sliced
4 slices bacon, cooked, chopped
4 slices of Pepper Jack cheese (Monterey Jack Cheese with Jalapenos)


1.Preheat the oven to 375 F.

2.Butter the bottom of the baking dish

3.Generously season chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

4.In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and start to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minute. Season with salt to your taste. Remove from heat.

5.In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushroom caramelize. Do not salt mushrooms or it will prevent the caramelization.

6.Remove the chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms and broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear. Broil for the last 2-4 minutes, if desired, being careful not to burn the cheese on top.

Tuesday, May 24, 2016

Cheesy Ranch Tater Tots

This was a fun potato dish to make and eat. We all liked it!


Cheesy Ranch Tater Tots
http://fantasticfamilyfavorites.blogspot.ca


1 bag frozen tater tots (or french fries)
Sour Cream Ranch Sauce
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk
Toppings
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
Salt and pepper to taste

1. Cook frozen tater tots according to package directions.
2. Spread 3/4 of the sour cream ranch sauce onto an oven safe serving platter. (I used a cookie sheet)
3. Arrange tots on top of the sauce.
4. Drizzle remaining sauce on the top, and sprinkle on the toppings.
5. Place under broiler for a few seconds to melt the cheese.
Serve immediately

Monday, May 23, 2016

Cake Batter Bars-Gluten Free

I made these to take to school for our last day of class.  I had never tried the Vanilla Chex and they are great!
Cake Batter Bars-Gluten Free


http://www.maebells.com

5 cups Vanilla Chex
5 cups of marshmallows
4 tablespoons butter
1.5 teaspoons vanilla extract
1-2 teaspoons sprinkles

Heat a medium size sauce pan to medium low heat, add butter and let it slowly melt. When butter is mostly melted add in the marshmallows and stir them regularly.

When the butter and marshmallows are totally melted add the vanilla extract.

Grab a 9x13 pan (for thin bars, if you want thick bars use an 8x8 pan) and line with wax paper, lightly spray with cooking oil and set aside.

Add the cereal to the marshmallow mixture, stir well, and spread into the pan then top with sprinkles.
Place in the fridge and let the bars firm up.

When you are ready to cut turn them out onto a cutting board, removing the wax paper and cut into squares.

Store in an airtight container in the fridge.

 

Sunday, May 22, 2016

Loaded Caramel Pumpkin Blondies

I had printed this recipe a while ago and was in a baking mood last week. These are addicting. I LOVE anything caramel!


Loaded Caramel Pumpkin Blondies
Adapted fromhttp://www.tasteandtellblog.com


2½ cups flour
2 teaspoons cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
Dash of cloves
1 cup butter, melted
1 cup brown sugar
½ cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 can (15 oz) pumpkin puree
1 cup Pumpkin Spice Hershey’s Kisses, roughly chopped (about 28)Beth used Tollhouse Caramel filled Baking morsels, whole½ cup white chocolate chips Beth used Pumpkin Spice chips
½ cup semi-sweet chocolate chips
½ cup toffee pieces
1 bag (11 oz) caramels, unwrapped
⅓ cup evaporated milk

1. Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper or spray with non-stick cooking spray.

2. In a bowl, combine the flour, cinnamon, baking soda, salt, nutmeg and cloves. In another bowl, combine the butter, brown sugar and granulated sugar. Stir in the egg and vanilla, then add in the pumpkin. Add in the dry ingredients and stir just until combined. Add in the chopped Hershey’s Kisses, white chocolate chips, semi-sweet chocolate chips and toffee pieces.

3. Pour about ⅔ of the mixture into the prepared pan. The mixture will be fairly thick – use a spatula to spread the mixture to the edges. Bake in the preheated oven for 10 minutes.

4. While the blondies are baking, combine the caramels and evaporated milk in a small saucepan over medium heat. Cook, stirring often, until the caramels are melted and the mixture is smooth.

5. After the blondies have baked for 10 minutes, remove and carefully pour the caramel over the top. Take the remaining dough and drop by spoonfuls over the top of the caramel. Return the pan to the oven and let bake an additional 30 minutes, or until cooked through.

6. Let cool completely before slicing and serving.

 

 

Saturday, May 21, 2016

Fluffy Fruit Dip

We put this together at school for my life skills class. My gluten free student was THRILLED that she could eat this. We served this with strawberries, bananas and Vanilla wafers.


Fluffy Fruit Dip
http://www.ohsweetbasil.com

1 7 oz container Marshmallow Fluff or Cream (name brand tastes best)
1 8 oz container strawberry cream cheese
Fruit for dipping


Place the marshmallow fluff and cream cheese into a bowl and using an electric or handheld mixer, beat the two ingredients together until smooth. This works best if you've let the cream cheese sit out for 10 minutes first, but it's not necessary. Spoon into a serving dish and arrange fruit on a platter.

Notes

This dip can be made up to 2 days ahead of time, wrapped tightly in saran wrap or stored in tupperware until ready to serve. Leftovers can easily be stored the same way.
 

Friday, May 20, 2016

Spicy Guacamole


We had some ripe avocados to use and tried a variation of this recipe.  I should have gone with my 'gut' and only used 1/2 the can of Rotel since my avocados were on the small side.  We liked the flavor.
Spicy Guacamole
adapted from insidebrucrewlife.com

4 medium avocados. mashed
1 can rotel tomatoes--we pureed this
1/4 c diced red onion
1 T lime juice
salt and pepper
cumin to tastes

Mix all ingredients together.  Next time start with 1/2 of the rotel since it tends to be too runny with the whole can.

Thursday, May 19, 2016

Parmesan Garlic Roasted Baby Potatoes

We made these for our Mother's Day lunch.  We doubled the recipe and still used a 9 x 13 pan.  Next time, if we double it, we will use a jelly roll pan.  We liked these.
Parmesan Garlic Roasted Baby Potatoes
http://www.theyummylife.com

1/2 cup finely grated Parmesan cheese with a sand consistency –from the can
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)

FOR DIPPING (optional)

sour cream or Greek yogurt (or a half-and-half mixture)
chopped scallions or chives

Preheat oven to 400 degrees F.

In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed.

Pour olive oil into 9x13 glass baking dish. Tilt dish around until olive oil evenly coats entire bottom.

Carefully and evenly sprinkle cheese mixture over bottom of pan. (Don't dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly--it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.)

Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer.

Bake for 30 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and leave potatoes to rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.)

Arrange on serving platter cheese side up. Serve with sour cream or Greek yogurt, (or a half-and-half mixture) sprinkled with chopped scallions or chives, if desired.

TO REHEAT LEFTOVERS: Place potatoes cheese side up in a med-hot non-stick skillet to heat the bottom side. In 1-2 minutes, flip them over with tongs--cheesy side down--and cook another 1-2 minutes until heated and crispiness is restored. Be careful not to let them burn; they reheat quickly.





Wednesday, May 18, 2016

Rosemary Tomato Parmesan Bread

I put this in the breadmaker on an afternoon that I had a chuck roast in the crockpot.  My house smelled wonderful and the bread was divine!
Rosemary Tomato Parmesan Bread
http://www.food.com
Yield 1 1lb loaf

1⁄2 cup water
1⁄4 cup milk
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh rosemary, snipped into small pieces
1⁄3 cup parmesan cheese, grated
2 cups bread flour
2 teaspoons yeast
1⁄4 cup chopped sun-dried tomato Beth used her dehydrated tomatoes


Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.

Turn on machine (use white bread setting).

If tomatoes are packed in oil, first blot them dry with a paper towel.

Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.

If your machine has a fruit& nuts setting, add them when that beeper goes off.

Tuesday, May 17, 2016

Easy Homemade Twix Bars

I was in a baking mood the other day and tried 3 new recipes in one morning!  There is a another Twix recipe on my blog that uses graham crackers.  This one is a bit different and gives the bars a buttery taste with the Club crackers.  Kathleen took some to work and everyone liked them.
Easy Homemade Twix Bars
48 Club Crackers (about half a 13 ounce box)
1 C crushed graham crackers
3/4 C brown sugar
1/3 C white sugar
1/3 C milk
1/2 C butter
3 C milk chocolate chips (or 1 1/2 C milk chocolate chips &  1 1/2 C white chocolate chips)
1. Spay a 9x13 pan with cooking spray and grab a box of Club Crackers. 

2. Lay 24 crackers over the bottom of the pan. 

3. Into a gallon sized Ziploc bag place about 10 whole graham crackers. Close the bag securely and crush the crackers into fine crumbs. Pour 1 cup of the crushed graham crackers into a medium-sized sauce pan. 

4. Add 3/4 C brown sugar, 1/3 C white sugar, 1/3 C milk and 1/2 C butter. 

5. Get it to the stove top and bring it to a boil over medium high heat. Allow it to boil for 5 minutes while you stir constantly. 

6. Carefully pour the hot caramel over the top of the crackers. 

7. Gently place 24 more Club Crackers over the top of the caramel. Press them into the caramel just a bit. Pop the pan into the fridge for at least 30 minutes so the caramel has the chance to set up a bit. 

8. Place 3 cups milk chocolate chips (or 1 1/2 cups milk chocolate chips and 1 1/2 cups white chocolate chips) in a bowl. Pop it into the microwave for 30 seconds, then stir. Repeat heating the chips in 30 second intervals until they are smooth and melted. 

9. Pour the chocolate over the top of the crackers. Then smooth it out. Pop it back into the fridge for about 20 minutes to let the chocolate set up. 

10. Cut them into bars before they are all the way set up. You don't want to leave the pan in the fridge for too long, lest the caramel layer turns too hard. 

Monday, May 16, 2016

Ina Garten's Lemon Loaf Cake



Kathleen had been hinting for a week that she would like a lemon loaf like Starbuck serves.  She had tried one recipe, but more is always good, right?  They was tender and delicious!
Ina Garten's Lemon Loaf Cake
http://willowbirdbaking.com


Cake Ingredients:


1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup plain whole-milk yogurt or sour cream Beth used 1/2 c of each
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated lemon zest or 2 teaspoons lemon extract
1/2 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

Glaze Ingredients:

1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan (I use Wilton’s Cake Release). Line the bottom with parchment paper and butter and flour the entire pan.

2. Sift the flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon zest or extract, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine (I did this in 2-3 additions). Use a rubber spatula to fold the vegetable oil into the batter until it’s fully incorporated. Pour into the prepared pan and bake for about 50 minutes, or until a cake tester stuck in the center of the loaf comes out clean.

3. While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook until the sugar dissolves and the mixture is clear. Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes before removing it and placing it on a baking rack over a sheet pan. Use a cake tester, wooden skewer, or toothpick to carefully pierce holes throughout the cake.  While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely.

5. In a small bowl, combine the powdered sugar and lemon juice, whisking to form a smooth glaze. Pour over the cake. Slice and serve with fresh berries, whipped cream, or ice cream.

 

 

Sunday, May 15, 2016

Peanut Butter Overload Cookies

Janet had told me about these cookies---they were her daughters' favorite until she got pregnant with twins.  I decided to make these and everyone loved them!
Peanut Butter Overload Cookies
Janet Pruett

Your favorite peanut butter cookie recipe  Beth used this one
1 c chocolate chips
1 c peanut butter chips
1 c reese's pieces
Mini Reese's peanut butter cups

Mix cookies up according to your recipe.  Add the 3 chips and bake based on your recipe.  When the cookies come out of the oven, place 1/2 of a mini peanut butter cup on each one.  My recipe yielded 43 cookies.

Saturday, May 14, 2016

Baked Oatmeal

This week, I was looking for a healthier breakfast than Cocoa Puffs, so I halved this recipe and put it together on Sunday. I was able to eat it all week. Just a tip, more berries are always a good idea :) -Kathleen

Baked Oatmeal
http://www.sofabfood.com/

3 cups old fashioned rolled oats
3/4 cup brown sugar
1 1/2 tsp baking powder
3/4 tsp ground cinnamon (I double this if making plain or banana-nut flavor)
1/2 tsp salt
2 eggs, lightly beaten
2 1/2 cups milk, plus additional milk for serving Kathleen used coconut milk, because we had it
1 tsp pure vanilla extract
4 tbsp unsalted butter or coconut oil, melted
2 cups fresh berries (larger berries chopped) Kathleen used frozen


Preheat oven to 350°F.

Butter a 2 1/2 quart baking dish.  Combine all dry ingredients.

Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.

Whisk the eggs, milk, vanilla, and melted butter. Pour over the oats.  Top the oats with the remaining berries
.
Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.

Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set.

Serve immediately with a splash of milk (it is perfectly fine without milk), or cool, then cover and refrigerate to reheat later.

If the oatmeal firms up too much after cooling, you can add a little water before reheating it to make it creamy again.

Flavor variations: You can leave out the berries or replace the berries with sliced bananas and chopped walnuts for banana-nut oatmeal.

Friday, May 13, 2016

Slow Cooker Parmesan Ranch Oyster Crackers

This is delicious! I put it together one afternoon and it was easy to have a snack in a little over an hour.



Slow Cooker Parmesan Ranch Oyster Crackers
http://damndelicious.net


2 (8-ounce) packages oyster crackers Beth used 2 9 oz bags
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
4 cloves garlic, minced
1/4 teaspoon dried dill
1/4 cup vegetable oil
1/4 cup unsalted butter
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Lightly coat the inside of a 6-qt slow cooker with nonstick spray.

Add oyster crackers, Ranch Seasoning, garlic and dill. Stir in vegetable oil and gently toss to combine.

Cover and cook on low heat for 1 hour, stirring occasionally. Stir in butter until melted, about 1-2 minutes.

Remove crackers from slow cooker and place in a single layer onto a baking sheet. Stir in Parmesan and let cool completely.

Serve, garnished with parsley, if desired.



Disclosure: This post is sponsored by Glad & Hidden Valley Ranch. All opinions expressed are my own.









Thursday, May 12, 2016

Banana Bread Crumb Cake

 
I made these bars to take to our last Legacy Journey class at church.  You MUST try these the next time you have ripe bananas, or pull out the ones in the freezer.  They are dense and SO yummy!

Banana Bread Crumb Cake
 

2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas Beth used frozen bananas that I thawed and mashed
½ cup butter, room temperature
2 cups granulated sugar
2 eggs
1 tsp vanilla
1 cup milk
Crumb Filling and topping
1 cup cold butter, cubed
2 cups light brown sugar
2 cups flour
*optional glaze
1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350°.  Spray a 9x13 baking dish with cooking spray, set aside.

In a medium bowl whisk together flour, baking powder and salt. set aside.

In a large bowl mash bananas until they become liquified.  Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.  Stir in milk and flour until combined.

Crumb Filling/Topping
Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.

Pour ½ of the batter into the prepared pan. Top with 1/2 of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.

Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes.

*If desired mix powdered sugar and milk together and drizzle on top. Beth did not do this.
Can be served warm or at room temperature.
Notes
Can be served room temperature or warm.
Store airtight for up to 2 days.
 

Wednesday, May 11, 2016

Lazy Chocolate Chip Cookie Bars

This was an easy recipe for kids to make. My kids at school put this together and really enjoyed them.

Lazy Chocolate Chip Cookie Bars
http://www.ithinkwecouldbefriends.com


1 stick of butter
2 eggs
1 yellow cake mix
1 bag of semi-sweet chocolate chips


1. Melt butter in bowl
2. Whisk together with eggs
3. Stir in cake mix
4. Mix in chocolate chips
5. Press into greased pan
6. Bake at 350– 9×13 for 20 min, smaller pans 25-28 min.
 

Tuesday, May 10, 2016

Cookie Mix

This was a quick, easy and fun recipe that I made with the kids at school last week. I forgot to get a picture of the finished product. Change the recipe to what you have on hand, or what the grocery store has in stock....that is what I had to do!

Cookie Mix
Adapted from www.lovebakesgoodcakes.com
Yield: 10-12 servings

4 cups Cookie Crisp cereal
2 cups mini Oreo's
1 bag (8 oz.) Hershey's Milk Chocolate Drops candy
2 boxes (3.4 oz each) Nestles Buncha Crunch
Add all of the ingredients in a large bowl. Gently mix with a large spoon or clean hands.

Monday, May 9, 2016

Cloud Bread - small batch

I found this recipe for a small batch of low carb bread.  This one used cottage cheese and was quite light and airy. 
Cloud Bread -small batch

2 eggs
Pinch of cream of tarter
1 T cottage cheese
¼ t vanilla
sweetener Beth used 1/2 packet of sweet and low


Separate 1 egg yolk and 2 egg whites. In one bowl beat egg whites and a pinch of cream of tartar top stiff peaks.

Mix yolk, cottage cheese, vanilla and sweetener together. Fold the yellow mixture slowly into white mixture.

On cookie sheet with parchment paper, scoop batter and make 4 buns. Sprinkle dill and dried minced garlic on top. Bake in preheated oven 30 minutes at 300 degrees. Enjoy!

 
 

Sunday, May 8, 2016

Spa Water


A few years ago I went with Don to a conference in CA.  In the hotel lobby they had water similar to this.  I saw a similar recipe and decided to make it.  Very refreshing!
Spa Water

1/2 gal container
2 slices grapefruit, peeled
1 sprig rosemary
ice
water

Place the rosemary and grapefruit in bottom of pitcher.  Add ice to 1/3 full.  Finish with water.  Chill for 2 hours or over night.

Saturday, May 7, 2016

Samoa Mug Cake

This was a yummy single serving cake! Next time I will try using a shallower mug. -Kathleen

Samoa Mug Cake
deliciouslyyum.com
2/3 cup coconut flakes
6 caramels Kathleen used 2 tbsp of caramel ice cream topping
1/4 cup all-purpose flour
2 tbsps unsweetened cocoa powder
1/4 tsp baking powder
3 tbsps granulated sugar
1/8 tsp salt
1/4 cup milk Kathleen used coconut milk
3 tbsps canola oil

Start by toasting the coconut flakes. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and spread coconut flakes on top. Place in the oven and bake for 6-10 minutes, stirring the coconut flakes often and keeping an eye on them. Mine were perfectly toasted after 7 minutes. Once they reach the golden brown stage, it is important to remove the pan as soon as possible, otherwise they burn quickly. Set aside and melt caramels in a small saucepan over medium-low heat (add 2 tablespoons of water to the pan to keep it from burning and making it easier to stir). Once melted, remove from heat and gently fold in toasted coconut flakes, reserving 3 tablespoons for garnish.

 In a small bowl, whisk together flour, cocoa powder, baking powder, sugar and salt. Stir in milk and canola oil. Keep stirring until batter is smooth and no lumps remain. Pour into a microwave-safe 16-ounce mug and spoon caramel-coconut mixture into the middle of the batter. Place in the microwave and heat on high for 90 seconds. Top with remaining coconut, whipped cream and fudge sauce, if desired. Enjoy!

Friday, May 6, 2016

Slow Cooker Cheesy Buffalo Chicken Pasta

I put this in the crockpot just after lunch on a Monday.  It was perfect(actually the chicken was done in 3 hours) for when Kathleen walked in the house after work.  She liked it.  It did have a kick to it--you can use less wing sauce for less spice.
Slow Cooker Cheesy Buffalo Chicken Pasta
http://slowcookergourmet.net


1 to 1½ pound boneless skinless chicken
3 cups chicken broth
½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
1 tablespoon ranch dressing mix (dried packet kind)
½ teaspoon garlic powder
¼ teaspoon celery salt
¼ teaspoon salt
⅛ teaspoon pepper
8 oz cream cheese
1 cup shredded sharp cheddar
1 tablespoon corn starch + 1 tablespoon water
16 oz linguine noodles
Chopped cilantro for garnish (optional)

Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock. Top with cream cheese and shredded cheese. Cover and cook on high for 4 hours or low for 8

When chicken is fully cooked remove to separate bowl and shred with two forks.(Beth cubed) Add remaining ¼ cup buffalo sauce to chicken and toss to coat. Set aside chicken.

Whisk together corn starch and water and add to crock. Use a whisk and stir until cheese and cream cheese is all combined and smooth.

Break noodles in half and place in crock. Top with chicken and cover.

Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking. If noodles are not done you can add extra broth or water ¼ cup at a time.

Garnish with cilantro if desired and serve immediately.

Notes
I made this in my 5 quart crock. It wasn't full but it gave me plenty of room to stir.

Thursday, May 5, 2016

Hot Spinach and Artichoke Dip

Kathleen made this last Sunday night.  See her additions in bold.  This was very good!
Hot Spinach & Artichoke Dip
shesaved.com

1.5 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 cup frozen chopped spinach
12 ounces frozen artichoke hearts, roughly chopped (Kathleen used a can)
1/3 cup sundried tomatoes, chopped (Kathleen's addition)
 8 ounces light cream cheese
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt

Preheat the oven to 350°
Spray a medium-size baking dish with non-stick cooking spray and set aside.
Sauté the artichoke hearts and spinach over medium heat until all the liquid has evaporated. This should only take a few minutes, but it’s a necessary step. If you skip it, you may wind up with a watery dip.
Add the mozzarella, Parmesan, cream cheese, sour cream, garlic, salt, and pepper to the bowl of a food processor and blend until thoroughly combined. (I just melted everything in the skillet until bubbly and then put it in the oven uncovered for 30 minutes)
Add the artichoke hearts, tomatoes and spinach and blend until they are evenly combined.
Pour into you’re prepared baking dish, cover and bake for 20 minutes.
Uncover and bake for an additional 20 to 25 minutes or until bubbling and the top is lightly browned.
Serve with pita chips, tortilla chips, toasted bread or vegetables for dipping.
Store any leftovers in the refrigerator up to three days.

Wednesday, May 4, 2016

Cherry Vanilla Bundt Cake

I forgot to get a picture of this WONDERFUL tasting cake!  I took it to a get together in the neighborhood and also to church for a Dave Ramsey class.  Everyone really liked, this--Don especially!

Cherry Vanilla Bundt Cake

1 box French Vanilla cake mix or White cake mix
1 (21 oz) can cherry pie filling
2 eggs
2/3 cup oil
1 tsp almond extract
1 tsp vanilla extract
3/4 cup chopped pecans or almonds

Mix cake mix and pie filling by hand (it will be thick.) Add rest of
ingredients and stir till well mixed.

Pour into a sprayed bundt pan.

Bake at 350ºF for 40 - 50 mins.

Cool and dust with powdered sugar

 

Tuesday, May 3, 2016

Caramel Swirl Hunks

I made these for a quick last minute get together in our neighborhood a weekend ago.  They are very rich and DELICIOUS!
Caramel Swirl Hunks
http://lifessimplemeasures.blogspot.com


2 c. unsalted butter, melted
3 c. firmly packed light brown sugar
1/3 c. sugar
4 large eggs
1 tsp. vanilla extract
1 c. old fashioned oats
4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. semisweet chocolate chips
1 (14 oz.) can dulce de leche


1. Heat oven to 350F. Generously spray a 13x9-inch pan with nonstick cooking spray; set aside.

2. In a large bowl, cream together the melted butter, light brown sugar, and sugar.

3. Add eggs, vanilla extract, and oats, and blend well. Fold in flour, baking powder, baking soda, and salt.

4. Gently fold in chocolate chips.

5. Spread batter into prepared pan. Top batter with spoonfuls of dulce de leche and using the end of a utensil, swirl the dulce de leche into the batter.

6. Bake 38 minutes or until slightly brown around the edges but center is still wobbly. Reduce oven temperature to 325F. Bake an additional 10 to 15 minutes or until center is set.

Yield: 2 dozen [large] bars
 

 

Monday, May 2, 2016

Asian Noodle Salad

We found out the hard way that this is a very versatile salad. I have gotten in the habit of starting to make things, knowing we will have the ingredients. It turns out, on this occasion, my mom's vegetable crisper was lacking. So, I improvised and it turned out great! - Kathleen

Asian Noodle Salad
thepioneerwoman.com

SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
1/2 head Sliced Napa Cabbage, Or More To Taste
1/2 head Sliced Purple Cabbage, Or More To Taste
1/2 bag Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

Kathleen used
1/4 lb thin spaghetti, broken in half, and cooked according to package directions
1 bag of coleslaw mix
1 thinly sliced green pepper (red or yellow would have tasted much better, in my opinion)
3 scallions
1 cucumber, peeled, seeded, sliced in half and thinly sliced
3 stalks of celery, thinly sliced
_____
FOR THE DRESSING (Kathleen halved this and used ~1 tsp dried ground ginger and ~1 tsp garlic powder):
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro


Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

Sunday, May 1, 2016

Spicy Thai Cucumber Salad

I saw this recipe after I came home with a bunch of cucumbers so I tried it.  I reallllllllly liked it!
Spicy Thai Cucumber Salad

1 whole cucumber cut julienne style  Beth left peeling on since she used an English cuke
2 tablespoons lemon juice
2 tablespoons vegetable broth (optional) Beth didn't use
2 T soy sauce
1 tablespoon chopped green onion
1 clove of garlic crushed and minced
1 basil leaf rolled and sliced
1 teaspoon cilantro leaves chopped
1/8 teaspoon red chili flakes
Salt and pepper to taste
Sweetener to taste Beth used 1/2 packet of sweet and low

Cut cucumber in strips.
Mix liquid ingredients with the garlic, onion, herbs and chili flakes and sweetener..
Combine with cucumbers and mix thoroughly with spice mixture.
Allow to marinate for at least 20 minutes.