Wednesday, March 31, 2010

Strawberry Whipped Sensation

This comes from a Kraft food and family magazine. We made it a few years ago and really liked it. It was Don's 'birthday cake' last week. It is a very refreshing dessert for the summer time. I forgot to add the lemon juice and it turned out fine. I even used frozen whole strawberries for the first part of the recipe and then strawberries that I had sweetened and frozen to put over the top at the end.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.

Tuesday, March 30, 2010


I made this for a baby shower last Sunday. It is the easiest punch recipe. It is very refreshing.


ginger ale or 7-Up

Scoop sherbet into a punch bowl or individual cups. Add ginger ale. This can be made with green or red sherbet for Christmas. Red for Valentines day, too. I have made a punch like this with red sherbet, frozen raspberry lemonade(made according to pkg) and ginger ale.

Monday, March 29, 2010

Chicken Bacon Ranch Pizza

Chicken Bacon Ranch Pizza

boboli crust
alfredo sauce
sun dried tomatoes
bacon, cooked and crumbled
chicken, cooked and seasoned(or use leftover chicken breast)
mozzarella cheese
onions, diced
red bell pepper, optional

Spread crust with alfredo sauce and then mozzarella cheese. Add the rest of the toppings and bake at 425 for 10 minutes.

Sunday, March 28, 2010

Poppyseed Dressing

We love salads at this house and are constantly looking for new ways to eat it and new dressings. This is a definite keeper. We have eaten it twice in 3 days!

Poppyseed Dressing
Submitted By: Paula on

1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds

In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds. Pour over salad.

Saturday, March 27, 2010

Hot Cross Buns

I found this about 6 or 7 years ago. We love these and they are easy to make with the breadmachine. A great recipe for Easter breakfast or brunch.

Hot Cross Buns
Allrecipes, Submitted by Sue Litster

3/4 cup warm water
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants (we use raisins or craisins)
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Put warm water, butter, skim milk powder, 1/4 cup
sugar, salt, egg, egg white, flour, and yeast in bread maker
and start on dough program.

When 5 minutes of kneading are left, add currants and
cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 10 minutes.
Shape into 12 balls and place in a greased 9 x 12 inch
pan. Cover and let rise in a warm place till double, about
35-40 minutes.
Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes.
Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners' sugar,
vanilla, and milk. Brush an X on each cooled bun.

Friday, March 26, 2010

Sweet Corn Chowder

I ordered Sweet Corn Soup at Chili's on Sunday. I fell in love and had to find a similar recipe to make. We made this on Monday(told you I really liked it) and it was a close version of the restaurant's soup. Easy to make and very good. The recipe comes from Recipezaar.

Sweet Corn Soup Recipe

1 tablespoon olive oil
1 medium onion, chopped (150g)
1 garlic clove, crushed
4 cups chicken stock (made from cubes is fine)
1 cup frozen corn kernels
310 g canned creamed corn
1 medium potato, chopped coarsely (200g)
1/4 cup cream (optional)
white pepper
50 g plain corn chips (optional)
ground black pepper
2 tablespoons fresh chives, chopped

Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
Serve soup topped with crumbled corn chips, pepper and chives.

Thursday, March 25, 2010

Spicy Barbeque Sauce

This is a favorite of ours. The recipe comes from my roommate from college--Donna Hammond. It is her mom's recipe. I was to taste it for the first time over spring break of our freshmen year. She flew home to Florida(her stepdad worked for Pan Am)while I made the 22 hour drive. Needless to say, there was none of this left when I got there! That's ok, though. We make is and store it in the fridge to eat on burgers or brats, too!

Spicy Barbeque Sauce

1/2 c diced onion
1/4 tsp salt
1 Tbsp vinegar
1 Tbsp worchestershire sauce
1/2 tsp chili powder
1/4 tsp pepper
1/2 c ketchup
1/4 c water
1 Tbsp sugar

Combine all in a saucepan. Bring to a boil, cover and simmer for 15 minutes. Pour over chicken, pork chops or ribs. Bake at 375 for 45 minutes, covered with foil. You can put this in a 250 degree oven as you leave for church on Sunday and it will be done when you come home.

Wednesday, March 24, 2010

Snickerdoodle Bars

I found these on a blog the other day and made them Saturday morning. They are delicious! Made the house smell great while they were baking, too.

Snickerdoodle Bars

2 2/3 c. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. salt
2 c. packed light brown sugar
1 c. butter, softened
2 eggs, at room temperature
1 Tbsp. vanilla extract

2 Tbsp. granulated sugar
2 tsp. cinnamon
pinch of nutmeg

Preheat oven to 350 degrees. Lightly grease or line a 9×13″ baking pan.
Combine flour, baking powder, cinnamon, nutmeg, and salt; set aside.
In large bowl, beat together butter and brown sugar for 3-5 minutes. Add the eggs, one at a time, then vanilla. Beat until smooth.

Stir in the flour mixture until well blended. Spread evenly into prepared pan with greased spatula or hands. Combine topping: granulated sugar, cinnamon, and nutmeg. Evenly sprinkle cinnamon sugar mixture over top of batter.

Bake 25 minutes or until surface springs back when gently pressed. Cool. Makes 24 bars.

Tuesday, March 23, 2010


Since Jenna made the trip to Israel and ate A LOT of hummus, we decided to make some. She said this tastes just like the hummus they had over there. I had to ask where to find Tahini in the grocery store. I found 2 different kinds in with the peanut butter. The one I bought(that will last us forever, but was cheapest) looks like peanut butter. We weren't sure if it needed to be refrigerated upon opening....found mixed reviews on the internet, but decided to refrigerate it.


1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed (we used 4 cloves)
1/2 teaspoon salt
2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional)

Monday, March 22, 2010

Colcannon or Potatoes with Cabbage

This was mentioned on a blog I look at daily for a dish for St. Patrick's day. I thought it looked interesting and was right. We really liked this! I had some coleslaw mix to use up, about 4 cups worth, so that is what I used. It had purple cabbage in it, so the mashed potatoes had a purple tint to it....that is ok since I like purple!

submitted by Brittany…

6 large potatoes, peeled
4-6 Tb half-and-half (or milk)
1 tsp kosher salt
1 1/2 onions, finely chopped
6 Tb butter, divided
1/2 of a small head of cabbage, sliced thinly

1. Slice peeled potatoes in half and place in pot. Fill with enough water to cover and boil for 25 minutes, or until soft. While the potatoes are cooking, melt 4 Tb butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over med-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.
2. Drain potatoes and add half-and-half (or milk) and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven safe dish and place under broiler until top is browned. Traditionally colcannon is served with a deep well in the center filled with melted butter... so I place 2 more Tb of butter on top and let it melt into colcannon

Sunday, March 21, 2010

Crock Pot Carne Guisada Recipe

This comes from Recipezaar #358737. This was easy to make and the whole family loved it. Served it with tortillas. We did thicken the sauce right away. We used 2 jalapenos, and it wasn't spicy.

Crock Pot Carne Guisada Recipe #358737

2-3 lbs rump roast, cubed
2 minced garlic cloves
3 fresh jalapenos, chopped, seeds and stems removed
1 small onion, chopped
2 cups beef stock
1 (6 ounce) can tomato paste
1/2 teaspoon salt
2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon cornstarch (if you like the sauce a bit thicker)

Place all ingredients into crock pot. If using corn starch, whisk it in with a bit of beef stock before adding to the pot.
Cook on low for 6-7 hours.
For best results, stir all ingredients about 1-2 hours into cooking.
Serve on corn or flour tortillas.

Saturday, March 20, 2010

Garlic-Lemon Double Stuffed Chicken

I found this on a blog last year and made it once and raved about it. It slipped my mind until my husband's aunt asked me to send it to her again. We made it last week again and loved it. It is easy easy easy to make and I liked it just as well warmed up the next day!

Garlic-Lemon Double Stuffed Chicken

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into
1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut
into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese (I used Parmesan)
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

The only change I made on the chicken recipe is that I cut the breasts in half thickness wise and then pounded out each half. I grated the cheddar and mixed it together with the cream cheese, spread the cream cheese cheddar mixture all over the chicken and rolled it up.

Friday, March 19, 2010

Best Waffle Batter and Strawberry and Orange Compote

We had breakfast for dinner one night last week while Jenna was gone. I wanted to try my new waffle maker I got for Christmas. These were good, but some reviews said to cut down on the butter. Next time we will use only 1/2 the amount. Kathleen found the compote recipe on the web. It, too, was very good.

Best Waffle Batter
1 3/4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
2 eggs
1 3/4 cups milk
1/2 cup oil or melted butter
1 teaspoon vanilla

Combine dry ingredients in large bowl.
In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.
Cook on pre-heated waffle iron until waffles are browned and test done.

Strawberry and Orange Compote

10-12 Strawberries
3/4 Cup Orange Juice – fresh or store bought
1 Tablespoon Orange Zest
1/3 Cup Sugar (or any other substitute, adjust amount)
Heat until reduced a bit. We used whole frozen berries and it worked just fine.

Thursday, March 18, 2010

Butter Pecan Cake

I had this at a Girls Night Out with our SS class. Loved it from the first bite and had to have the recipe. It comes from our 'class mom', Janet. I made this last week when our friends from Green Bay came. We all liked it.

Butter Pecan Cake

1 pkg Butter Pecan cake mix
1 can coconut pecan frosting

Mix cake mix according to package directions and then stir in frosting. Bake in a bundt pan until done according to directions on box. Cool slightly and pour frosting over top.

Caramel Frosting

Melt 1 stick butter and add 1 cup brown sugar. Boil 1 minute. Take off heat and add 1/4 c milk, 3 1/4 c powdered sugar and 1/2 tsp vanilla. Mix well and pour over cake.

Wednesday, March 17, 2010

Award Winning Soft Chocolate Chip Cookies

I found this recipe on the Taste of Home bulletin board a few weeks ago. They are good cookies, if you like your cookies soft. Don prefers crunchy cookies, so these weren't the hit for him. I liked them.

Award Winning Soft Chocolate Chip Cookies
Posted by Twilalite taste of home bb

2-1/4 cups all-purpose flour
1 teaspoon baking soda (used 1tsp baking powder,per reviews)
1/2 tsp salt (added per reviews)
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract (used 1TB, per reviews)
2 cups semisweet chocolate chips
1-1/3 cups and 2 tablespoons chopped walnuts (optional)

Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Tuesday, March 16, 2010

Soft Pretzels

This comes from my sister's blog She and the girls made these while she was here a few weeks ago. YUM.

Soft Pretzels

1 cup warm water (about 98 degrees F)
1 package active dry yeast
2 3/4 cups all-purpose flour, sifted
2 tablespoons butter, softened
1/2 teaspoon salt
1 tablespoon sugar
4 cups water
5 teaspoons baking soda
4 tablespoons butter, melted
Kosher salt

In a large mixing bowl, combine warm water and yeast. When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces.

Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes. Preheat oven to 500 degrees F. In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float.

Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt. Bake until browned, about 12 minutes.

Monday, March 15, 2010

Peanut Pizza

This recipe comes from an old family friend, Majel Horner. I made this when my sister was here, since she was hungry for it. She would have liked more chocolate chips on it. I made 1 17 in pizza--or you can make 2 12 inch ones.

Peanut Pizza

1/2 c peanut butter
1/2 c shortening
1/2 c white sugar
1/2 c brown sugar
1 egg
1/2 tsp vanilla
1 1/2 c flour

marshmallow creme
chocolate chips

Mix crust and divide into 2 parts. Press into large pizza pans. Spread with marshmallow cream. Top with peanuts and chocolate chips. Bake at 350 for 12-15 minutes. (dip spoon in water to spread marshmallow creme)
Makes 2 pizza pans

Sunday, March 14, 2010

South Georgia "Caviar"

This is known by many names....Texas or Cowboy caviar, is the most frequent ones I have heard. I have made this before, but couldn't find my recipe. Jenna had been hungry for it, so we made it the night before she left for Israel. I only had one can of black eyed peas, so used 1 can of black beans. I didn't have pimentos, so left that out.

South Georgia "Caviar"
Recipe courtesy Paula Deen

2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing
1 (4-ounce) jar chopped pimentos, drained

In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.

Saturday, March 13, 2010

Sweet and Sour Polynesian Sauce

I found this a few months ago on the internet. We made this when my sister was here and used it with the Chick Filet she made. I thickened the sauce for the nuggets. Very good.

Sweet and Sour Polynesian Sauce

1/2 cup pineapple juice
1/4 cup honey
3 tbsp. worcestershire sauce
1 1/2 tsp. ground ginger
1 tsp. salt
1/2 tsp. garlic powder

Combine all ingredients and use to brush over chicken. I heated this and thickened this with cornstarch and water to make a dip for chicken nuggets.

Friday, March 12, 2010

Barbequed Potatoes

We love these potatoes. They are easy to make for a crowd and taste great.

Barbequed Potatoes

1 T butter, melted
1 T honey
2 t chili powder
1/4 t garlic powder
1/4 t pepper
3 medium potatoes, scrubbed and sliced into 1/2 inch slices

Combine 1st 5 ingredients. Add potatoes and toss to coat. Spread onto a greased jellyroll pan. Bake at 425 for 20 minutes.

Thursday, March 11, 2010

Down to Earth Granola

This comes from a friend in Green Bay. It is Don's favorite cereal, so we usually double this when we make it.

Down to Earth Granola
Koreena Renard

4 cups oats
½ cup chopped nuts (pecans, almonds)
½ cup brown sugar
½ tsp. salt
½ tsp. ground cinnamon
¼ cup vegetable oil
¼ cup honey
1 tsp. vanilla
1 ½ cup diced fruit (craisins, dried cherries, raisins)

Heat oven to 300 degrees. Mix oats, nuts, sugar, salt, and cinnamon. Heat oil and honey to warm. Stir in vanilla and pour over oat mix. Mix well. Put in 9x 13 (or jellyroll pan), and bake 40 minutes. Stir every 10 minutes. * Cool and then add fruits*

Wednesday, March 10, 2010

My cousin's baby is home!

Kyler Dillon got to go home Monday night! He was the little one who was born over 10 weeks early on Jan. 26. His mama was our flower girl. So happy that he is home!

Pesto Popcorn

My daughter, Kathleen, loves to make up recipes for popcorn. This is one of her best! We love it.

Pesto Popcorn

1 bag microwave popcorn (popped)
3 T butter
1 T olive oil
2 t dried basil
1 t dried garlic, garlic powder or fresh garlic
1 t black pepper (optional)
1/2 cup Parmesan cheese

Pour the popped popcorn into a bowl, put the butter, oil, basil and garlic and pepper into a microwavable bowl, heat covered for 45 seconds. Pour the butter mixture over the popcorn, shake well. Add the cheese and shake well.

Tuesday, March 9, 2010

Fettuccine Alfredo

This is the easiest alfredo recipe I have ever made. It is also the best tasting! Next time we will add blackened chicken to this recipe. We all gave it 2 thumbs up.

Fettuccine Alfredo
by Tiffany at

1 box fettuccine
1 container of shredded Parmesan cheese (the original recipe calls for 1 cup, but I like more)
4 Tbs. butter, cut into pieces
1 1/2 cups half & half, warmed

Put the water on to boil and cook the fettuccine according to the package directions. Warm the half & half in the microwave for 1-2 minutes. You don’t want to boil it, but you do want it warm.

Drain the pasta and put it back into the cooking pot. Add the 4 Tbs. of butter to the pasta. Pour in the warm half & half and add the cheese. Season with salt and pepper to taste. You can also add finely chopped basil or parsley.

Monday, March 8, 2010

Cream Cheese Pecan Coffee Cake

I made this to take to Sunday School last week. It was very good and I loved that it was made in a jelly roll pan. The picture isn't too good, but everyone like it.

Cream Cheese Pecan Coffee Cake

1 cup softened butter or margarine
8 ounces softened cream cheese
2½ cups sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups flour
2 cups milk
1 cup brown sugar
1 c flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 c firm cool butter
2 cups chopped pecans

Preheat oven to 350 degrees. Grease a jelly roll pan or large cookie sheet with edges.

Mix butter, cream cheese, and sugar. Add eggs and vanilla and mix well. Add baking powder, baking soda, and salt; stir. Add flour and milk alternately to cream cheese mixture, stirring until well blended. Pour and spread on prepared pan.

To make topping, combine brown sugar, flour, cinnamon, nutmeg, butter, and pecans and cut together with pastry cutter. Sprinkle evenly over batter and bake for 25-30 minutes or until toothpick inserted in center comes out dry and top is lightly browned.

Cool on rack and cut in squares to serve.

Sunday, March 7, 2010

Monkey Bread

Jenna has been hungry for this forever, so I made this last Saturday for breakfast. My mom made this while I was growing up. Easy and everyone likes it. It can be made without the butterscotch pudding.

Monkey Bread

2 loaves frozen bread dough, thawed
butterscotch pudding, dry

Thaw the bread dough. I took them out Friday night and covered them with Saran wrap and let them sit all night. In the morning, cut the bread into about 32 pieces each.

Melt 1 stick butter. Mix cinnamon and sugar together with a package of butterscotch pudding. Drop each piece of bread dough in butter and then roll in cinnamon mixture. Put into a 9 x 13 pan or into a bundt or angel food cake pan. Bake at 350 for 20-25 minutes. It will take about 10 minutes longer in a bundt or angel food cake pan.

Saturday, March 6, 2010

Peanut Butter Cup Brownies

These are very good. I found them on a blog a few months ago. Do NOT over bake the brownies.....we did. They tasted good, but were just too over baked. We also used caramel/ chocolate chips for the top.

Peanut Butter Cup Brownies
Recipe adapted from Nestle’s Very Best Baking

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Friday, March 5, 2010

Baked Ziti

I had this recipe in my files for years. Kathleen and I made this last Saturday using Rigatoni noodles. We all liked it very much.

Baked Ziti

16-oz. package Ziti Pasta
1 lb. lean Ground Beef
1 Onion, chopped
2 27-oz.cans Spaghetti Sauce
6 oz. Provolone Cheese, sliced
6 oz. Mozzarella Cheese, sliced or shredded
1 1/2 cups Sour Cream
1/2 cup Parmesan Cheese, grated

Cook pasta as directed on the manufacturer's packaging.
Drain and reserve.

Meanwhile, sauté the ground beef and chopped onion
in a heavy skillet over medium heat. Add spaghetti
sauce and simmer about 15 minutes.

Place about half of the pasta in a lightly oiled 2-quart
baking dish. Top with a layer of provolone and
mozzarella cheeses. Spread on a layer of about half the
sour cream and then half the spaghetti sauce mixture.
Cover with the remaining pasta, cheese slices, sour
cream, and sauce. Finally, sprinkle on a layer of
Parmesan cheese.

Bake in a pre-heated 350-F degree oven for about 30
minutes, or until the cheese and sauce are bubbly.
Serve warm.

Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day!

Thursday, March 4, 2010

Quick Crescent Pecan Pie Bars

These come from Mrs. Parrot's cookbook. Very easy to make and they taste great. We have changed it up a bit--our additions are how we now make this.

Quick Crescent Pecan-Pie Bars

1 8-ounce can refrigerated quick crescent dinner rolls
1 egg beaten (We added 2 eggs)
1/2 cup chopped pecans (We added ~1 cup)
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla (We added 1 teaspoon)

Preheat oven to 375. Lightly grease 9x13 inch pan. Separate crescent dough into 2 large rectangles. Press rectangles over bottom and 1/2 inch up sides of prepared pan to form crust; seal perforations. Bake crust at 375 for 5 minutes. In medium bowl, combine remaining ingredients. Pour over partially baked crust. Bake at 375 for 18-22 minutes until golden brown and filling is set. Cool, but into bars. Makes 2 dozen bars

Wednesday, March 3, 2010

Mexican Beef Roast

This recipe comes from a friend, Patty, from church. It was WONDERFUL! We all loved it and Don thought it tasted like a steak burrito from Chuys restaurant. I put this all together on Saturday night and put it in the fridge. I took it out and put it in the crockpot at 7am on high. Done perfectly for us to eat at 1. Served it with chips and queso dip.

Mexican Beef Roast

1 3-5# beef roast--I used chuck
1 2 cup pkg dry pinto beans(washed and picked over)
1 can cream of mushroom soup(I used celery)
1 small can chopped green chilies
1 small onion chopped
2 cups water
salt and pepper
Put all ingredients in a crockpot and cook on low for 12 hours or high for 6 hours. The meat will be shredded by then. Mix all together and serve on tortillas.

Tuesday, March 2, 2010

Raspberry Tea

I found this recipe last week while searching the internet. We LOVE tea at this house. We have made this about 4 times in the last week. We double the recipe for a gallon--but we steep 7 tea bags in about 2 cups of water for 15 minutes--like we normally do when making tea. Then we just add the steeped tea to the rest of the ingredient and add water to make a gallon.

Raspberry Tea

8 cups water
3 tea bags
3/4 cup sugar
1/3 cup bottled lemon juice
2 T. raspberry flavor syrup (such as Torani or Davinci)
Bring water to boil , remove from heat add tea bags, cover and steep 1 hour.

Pour sugar into 2 quart pitcher - add steeped tea, lemon juice and raspberry syrup.
Cover and chill.

Monday, March 1, 2010

Ranch Potato Casserole

This comes from our church cookbook from Racine, WI. It is Dennis John's recipe. I added the milk to the recipe because I thought it was creamier that way.....I actually think 1/2 c would be better than 1/4 cup. We like this recipe and use any potatoes we have in the house.

Ranch Potato Casserole
6-8 medium red potatoes(about 2-2 1/2 lbs)
1/4 cup cooked bacon crumbs
1 cup (4 oz) shredded Cheddar cheese
1/2 cup sour cream
1/2 cup prepared Ranch dressing
2 Tablespoons minced parsley
~1/4 cup milk

1/2 cup (2 oz) shredded Cheddar cheese
1/4 cup melted butter
2 cups slightly crushed corn flakes

Cook potatoes until tender. Cube and set aside. Combine sour cream, dressing, bacon, parsley, 1 cup cheese and milk. Place potatoes into greased 9x13 inch dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup cheese. Combine corn flakes and butter and sprinkle over casserole. Bake in 350 degree oven for 40-45 minutes. For lighter calories, use light sour cream and fat-free light dressing. Same great taste!