Tuesday, August 31, 2010

Buffalo Style Chicken Bites

This is another recipe we made for the Packer game last week. Very easy to make and tasted great. Kathleen dipped hers in ranch dressing.

Buffalo Style Chicken Bites
taste of home bb

1/4 cup butter or margarine, melted
1/4 cup chili sauce
1/4 cup hot pepper sauce
1 1/4 lb boneless skinless chicken breast halves, cut into 1-inch cubes
1 cup chunky blue cheese salad dressing or ranch

In small bowl, mix butter, chili sauce and hot pepper sauce. In large bowl, mix chicken and half of the chili sauce mixture. In 10-inch nonstick skillet, cook chicken over medium-high heat 8 to 10 minutes, stirring frequently, until well browned and no longer pink in center.

Add remaining half of chili sauce mixture; toss to coat. Serve chicken with toothpicks and blue cheese dressing for dipping

Monday, August 30, 2010

Lisa's Fresh Salsa

I got this recipe about 14 years ago from Lisa Sleik from Green Bay. We love this best with the first tomatoes and peppers from the garden! I made this for our first Packer game this past Thursday.

Lisa's Fresh Salsa

2 medium or large tomatoes
1/2 green pepper chopped
1/4 c red onion, chopped(I only had yellow)
1/4 c cilantro, chopped
1/3 t salt
1/4-1/2 t garlic pwd or 1 clove
jalapeno to taste(I used 1 large, copped fine)

Chop all ingredients and mix together. Serve with chips.

Sunday, August 29, 2010


Since my husband has been working from home, he grabs a bowl of cereal every so often. He had eaten all that I had, so Kathleen decided to make granola. We were out of some ingredients from our regular recipe, so she tried this recipe, worrying that Don wouldn't like it since it had rosemary in it. He LOVES it! It is good!

GUY FIERI --Food Network

4 1/2 cups old-fashioned oats, not quick
1 cup slivered almonds
1/2 cup golden raisins (we used regular raisins)
2 tablespoons molasses
1/2 cup maple syrup
1/2 cup canola oil (we used vegetable oil)
3 teaspoons finely minced rosemary leaves
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup dried cranberries
Nonstick cooking spray

Preheat oven to 350 degrees F. In a large bowl, combine all ingredients, except cranberries, stirring well to combine. Lightly grease a sheet pan with nonstick spray, or use parchment paper. Spread mixture evenly on sheet pan and place in oven. Bake for 20 minutes, stirring every 7 minutes. Let cool on rack and add dried cranberries. When completely cool, store in airtight container for up to 1 week.

Saturday, August 28, 2010

North Woods Inn Garlic Cheese Bread

My girls and I love garlic. Don likes it is very small amounts. I was looking for a different garlic bread recipe to go with the Chicken Parmesean I posted yesterday. Don loved this one. Next time we will add a bit more garlic. This recipe must feed a crowd! We halved it and could have halved it again. We used bagel thins(since I had them in the freezer.

North Woods Inn Garlic Cheese Bread

1 pound grated cheddar cheese
2 ounces grated Romano cheese
1-1/2 pounds margarine or butter (at room temperature)
1/2 teaspoon garlic powder
1 teaspoon sweet paprika
4 drops Tabasco sauce
2 teaspoons Worcestershire sauce
2 loaves French or sourdough bread, sliced
Hungarian sweet paprika for sprinkling

Combine all ingredients except the bread with an electric mixer or in a food processor. Spread cheese mixture generously on bread slices, sprinkle lightly with sweet paprika, and place under broiler until cheese is browned and bubbly. Wrap in foil to keep warm. Recipe may be halved

Friday, August 27, 2010

Slow Cooker Chicken Parmesan

Since it has been so hot here lately, I have been seeking out different crockpot recipes. This was very easy to put together and tasted great. We served it over leftover pasta, with a salad and garlic bread.

Slow Cooker Chicken Parmesan

1 Tbsp olive oil
1 beaten egg
3 large boneless, skinless chicken breasts
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/2 tsp Italian seasoning
Couple shakes of salt and pepper
1 cup shredded mozzarella cheese
1 26 oz. can favorite marinara sauce
1/2 pound spaghetti noodles

Place olive oil in the base of the slow cooker. In small bowl, whisk the egg. In another small bowl, combine the bread crumbs, parmesan cheese (omit if dairy free!), Italian seasonings and salt and pepper.

Dip each chicken breast into the egg, then coat with the bread crumbs mixture. Then place into the bottom of the slow cooker. Top with handful of shredded mozzarella cheese. Pour marinara sauce over the top.

Cook in the slow cooker on low for 6-7 hours, or on high for 3-4 hours. Just before dinner, prepare your favorite pasta according to package instructions.

Thursday, August 26, 2010

Onion Topping for Sausages/Burgers

This was a little different way to saute onions for burgers. Kathleen really liked these. I will definitely make these again.

Onion Topping for Sausages/Burgers
adapted from the taste of home bb

2 cups thinly sliced onions ***I used 2 large sweet onions
1 Tbs butter
1 Tbs olive oil
4-1/2 tsp ketchup
1-1/2 tsp sugar
1 tsp white vinegar
1/2 tsp salt
1/4 tsp turmeric

Cook the onions in the butter and oil for 10-15 minutes over medium heat.. Stir in the remaining Ingredients. Cook till the liquid is absorbed.

Wednesday, August 25, 2010

Taco Burgers

This was an easy meal to fix and tasted great. I served it with jalapeno buns I made a few weeks ago. I only used 1 pound of hamburger and made 4 buns. Since it was the hottest day of the summer Monday, I used my George Foreman Grill to cook these.

1 1/2 pounds ground beef
2 teaspoons taco seasoning
1/4 cup ketchup
1/3 cup diced onions

In large bowl, combine all ingredients. Mix well. Shape into 6 patties. Grill or fry until desired doneness. Serve on hamburger buns with your favorite taco toppings. Makes 6 servings.

Tuesday, August 24, 2010

Moving Day at College

Moving Day at College
This weekend we moved our oldest, Jenna, into a dorm at Southern Nazarene University in Bethany, OK. See her cute little refrigerator with a freezer? She LOVES ice and can make tiny little ice cubes in here.
It is a long way from home, but we know she will do fine. She starts classes tomorrow.

Recipes will resume tomorrow!

Monday, August 23, 2010

Amish Peanut Butter

My mom and sister and I have a love affair with the Amish. We had this in Shipshewanna, IN at the Blue Gate Inn restaurant years ago. We started making this soon after. It is great on toast, biscuits or even crackers. I made some so Jenna can take it to college. It keeps a long time in the refrigerator.

Amish Peanut Butter

1 cup light corn syrup
1/2 cup peanut butter, smooth
1/4 cup marshmallow creme

In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container

Sunday, August 22, 2010

White Chocolate Kit Kat Blondies

My sister, Karen and Kathleen made these while Karen was here visiting. I think she found the recipe on Picky Palate blog. We had gotten her muffin top tins for her b-day and she used them to make these cookies. They were very good.

White Chocolate Kit Kat Blondies

1/4 Cup butter
3/4 Cup white chocolate chips
1/2 Cup sugar
1/4 Cup packed brown sugar
1 Cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup white chocolate chips
2 eggs
2 Tablespoons heavy cream
10 individual Kit Kat sticks

Preheat oven to 350 degrees F. Place butter into a microwave safe bowl and melt. Stir in white chips until melted and smooth. Place sugar, brown sugar, flour, baking powder, salt and white chips into a mixing bowl, stir in melted butter/white chocolate then stir in eggs and cream.

2 options here: Option #1: Pour batter into a 8×8 inch baking dish lined with foil and sprayed with cooking spray and top with cut up pieces of kit kat bars. Bake for 30-35 minutes or until cooked through, let cool then cut into squares. Option #2: Use a medium cookie scoop (about 2 Tablespoons) and place 1 scoop of batter into muffin top pan cups, then top with cut up pieces of kit kat bars.

Bake for 20-25 minutes or until golden around edges. Remove from oven and use a plastic knife to clean up edges while it’s still soft. Let cool and remove from muffin top cups. ****Karen suggests to only bake for 15-18 minutes.

Saturday, August 21, 2010

Breakfast Lasagna

This was an easy breakfast to put together. I made this while my parents were here. I don't know where I got the recipe. It has been in my computer file for a long time. Very good and we will make this again. I used mozzarella cheese and cheddar cheese

Breakfast Lasagna

1 lb pork sausage meat, browned, drained and crumbled
6 to 8 slices of bread, lightly buttered on both sides
6 eggs beaten, (egg sub. ok)
2 cups milk
8 to 12 oz shredded cheese (cheddar, swiss or your choice)

Place bread in 9 x 13 pan and cover whole bottom of pan. Place sausage meat on top. Mix eggs and milk, pour mixture over bread and sausage. Top with cheese. Cover with foil. Bake 350 degrees for 30 mins. Remove foil and bake an additional 20 minutes.

Friday, August 20, 2010

Easy Ice Cream Cake

Happy Birthday to my youngest! Kathleen is 16 today. Today we leave to move our oldest to college. This is the birthday cake we made to celebrate Kathleen's birthday(2 days early) I make a similar cake with cool whip, but this was a nice change. It easily fed 9 adults with some left over.

Easy Ice Cream Cake
(adapted from Real Simple)

1 c. heavy whipping cream
2 Tbsp. powdered sugar

Ice cream sandwiches – enough to make 2 layers in your loaf pan – original recipe called for 6, but I needed 10

1/2 tsp. pure vanilla extract
1/2 c. mini chocolate chips

Line a loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream, sugar, and vanilla extract until stiff peaks form.

In the bottom of the pan, arrange a single layer of ice cream sandwiches, cutting them to fit as necessary. Spread with half the whipped cream.Sprinkle with mini chips. Repeat with the remaining sandwiches and whipped cream.

Sprinkle the top of the cake with mini chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.

Thursday, August 19, 2010

Vanilla Ice Cream

My mom brought peaches from their peach tree, so we HAD to make peach ice cream! My 4 qt electric ice cream maker died, so we used the 6 qt and made 1.5 times the recipe. I only used 1 can of sweetened condensed milk. Make sure to puree the peaches or berried when adding, otherwise the peaches get stuck and don't let the ice cream freeze. After two hours, we figured this out and had to put it in the deep freeze. This is the easiest and best ice cream recipe. I grew up making home made ice cream and LOVE it!

Vanilla Ice Cream

6 eggs
2 c sugar
1 can sweetened condensed milk
1 small can evaporated milk
1 pint whipping cream
1 T flour
2 T vanilla
pinch of salt

Blend eggs until light and fluffy. Add all ingredients, blending well. Put in a 4 qt ice cream mixer and fill to the 'fill line' with milk. Freeze as according to your freezer instructions.

For fruit ice cream, add 1 qt sweetened berries or peaches.

Wednesday, August 18, 2010

California Pizza Kitchen Crust

We had eaten at California Pizza Kitchen a few weeks ago and really enjoyed it. A few years ago--maybe 4 or 5, our friend Koreena Renard had us over for dinner and made this crust. I asked her for the recipe and found some more instructions on line. I made this for my parents and Karen this last week. I doubled the recipe and put all the dough ingredients in the bread maker. It was excellent and fed 7 adults with leftovers! We made 4 different pizzas!

California Pizza Kitchen Crust

1 t.yeast
1/2 cup plus 1 T. warm water (105-110)
1 1/2 c. flour
2 t. sugar
1 t. salt
1 T. olive oil / plus 1 t. for coating
(if making whole wheat crust you would use 1c.flour and 1/2c.wheat flour and change the sugar to 5t.honey)

Dissolve yeast in water. Set aside 5-10min. Combine all ingredients and yeast, in bowl until smooth and elastic. Roll into ball, lightly oil ball. Place in sealed bowl at room temperature until doubled 1 1/2-2 hours. Then punch down dough, reform into ball. Cover again and refrigerate overnight - this is what makes it chewy! 2 hours before you are ready to assemble your pizza, remove dough from refrigerator. Divide into 2 equal portions (or 4 or 6 if you have doubled or tripled the recipe).

Roll smaller doughs into round balls on smooth surface. Place dough balls in glass casserole dish,(I used a 9x 13 pan for my 4 dough balls) spaced far enough apart to allow for each to double in size. Seal dish with plastic wrap. Leave at room temperature until the dough has doubled in size. (about 2 hours). Should be smooth and puffy.

Sprinkle dusting of flour on counter. Use your hand or rolling pin to press dough down forming a flat circle about 1/2 inch thick. Continue outward stretching until you reach a 9 inch diameter pizza.( I made it thinner so got about 12 inch circles)
Preheat oven to 500 degrees. Recipe calls for using a pizza stone if you have it.
Put on pizza ingredients and cook for 8 to 10 minutes.

*I have started to use the bread machine to do the dough part because I've been lazy- this works just fine and then follow rest on directions:
Makes 2 9 inch pizzas.

Tuesday, August 17, 2010

Mexican Chocolate Cake

Found this on Real food for real people site. I made this for my parents and Karen. It was really good. The frosting was GREAT and we thought it tasted like Bettercreme from Rich's that we used to get in WI.

Mexican Chocolate Cake
real food for real people
1 box Devil's Food cake mix
2 tsp. cinnamon

Place dry mix in bowl, add cinnamon, and make according to directions on box.

1 small box instant chocolate pudding
1 envelope Dream Whip (powdered whipped topping)
1 1/2 cup cold milk

Place dry ingredients in bowl and add cold milk. Beat until will mixed. It will thicken as it sits. This frosting can be made with other flavors of pudding such as coconut, lemon, banana, etc. It is not at all sweet and everyone enjoys it.

Monday, August 16, 2010

Green Beans with Smokey Bacon Vinaigrette

This was a nice change to green beans. We liked it and changed the recipe a bit...see my notes.

Green Beans with Smokey Bacon Vinaigrette

2 pounds fresh green beans, trimmed *** we used canned green beans...2 qts
1/2 pound smoked bacon, cut into 1/2-inch pieces
1 yellow onion, sliced thin
1/3 cup red wine vinegar
1 tablespoon white sugar
1/4 cup chopped fresh flat-leaf parsley

Make an ice bath by filling a large pot with ice and water; set aside.
Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.

***(this is where Beth started with canned beans)Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

Sunday, August 15, 2010

Slow Cooker Beef Roast with Balsamic Onions

This was a nice change from the normal pot roast. I did add about 1 T beef bouillon to the broth to make gravy.

Slow Cooker Beef Roast with Balsamic Onions

3 lb. beef roast
2 onions, sliced
4 garlic cloves, smashed
1/4-1/2 cup balsamic vinegar If you’re a fan of the balsamic flavor, add 1/2 cup…or more!
Salt and pepper

In a large pot, sear or brown the beef roast on all sides in a little olive oil.
Slice onions into strips. Smash garlic clove with flat part of the knife. Place seared roast into slow cooker with the oil that it was seared in. Season with salt and pepper. Add sliced onions and smashed garlic around the roast. Sprinkle about 1/4-1/2 cup balsamic vinegar into the slow cooker.

Cook on low for 8 hours

Saturday, August 14, 2010

Italian Cheese Bread

This is a recipe from my cousin Martha. My notes say I first made this in Jan 2000. It is very good and easy to make.

Italian Cheese Bread

2 Cups Milk
2 Tablespoons Sugar
1 1/2 Teaspoons Salt
2 Envelopes Dry Yeast(4 1/2 t)
2 Cups Warm Water
8 To 10 Cups Flour sifted
1 Cup Provolone Cheese freshly grated
2 Tablespoons Butter melted
2 Cloves Garlic crushed
4 Tablespoons Parmesan Cheese coarsely grated

Combine the milk, sugar and salt in a small saucepan and heat until lukewarm. Dissolve the yeast in a large bowl. When the yeast is bubbly, stir in the milk mixture. Add about 5 cups flour and the provolone and stir to blend well. Beat in enough of the remaining flour to make a soft dough.

On a floured board, knead until smooth and elastic. Grease a large bowl and set the dough in it, turning to grease the top. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Combine the melted butter with the crushed garlic and brush the mixture inside two 10in. round baking pans.

Punch dough down and knead 1 minute, then divide dough in half. Divide each half into 7 equal pieces. Line the rim of one greased baking pan with 6 of the pieces and place the remaining piece in the center. Repeat to fill remaining baking pan. Let rise again until doubled in bulk, about 45 minutes. Brush tops with water and sprinkle with Parmesan. Bake in a 375 F oven for 45 minutes,or until done.

Friday, August 13, 2010

Green Chili Chicken Pasta

This was an easy meal to put together. I boiled 3 chicken breasts for 20 minutes and then shredded them for this recipe. We really liked this. I used bowtie pasta, since that was what I had on hand.

Green Chili Chicken Pasta
adapted from mykindofcooking.blogspot.com

1 (16 ounce) package rigatoni noodles, cooked, drained
2 (16 ounce) jars Alfredo sauce
1 pound chicken breasts, cooked, shredded
2 (4 ounce) cans diced green chilies
2 cups shredded mozzarella cheese

Preheat oven to 400 degrees. In 4 quart baking dish, arrange rigatoni noodles. Pour 1jar Alfredo sauce over top. Arrange chicken over sauce. Pour remaining Alfredo sauce over chicken. Sprinkle chilies over Alfredo sauce. Sprinkle cheese over top. Bake 35 to 40 minutes or until cheese is melted and lightly golden brown. Makes 8 servings.

***Beth's notes: We added 2 cloves of garlic, minced. We mixed all the ingredients together in a bowl, except for the cheese. Put it in a 9 x 13 pan or equivalent and topped with cheese.

Thursday, August 12, 2010

Lemonade Cookies

This recipe is one my sister, Karen, makes quite a bit. It is easy to make and tastes great. I used the lemon extract(cheap at Biglots) instead of the lemon rind.

Lemonade Cookies

2 sticks butter, softened
3/4 Cups sugar
1 and 1/4 Cups powdered sweetened lemonade mix, divided
1 egg
1 tsp vanilla extract
1/2 tsp lemon extract or 1 tsp finely grated lemon rind
2 and 3/4 Cups all-purpose flour
1 tsp baking soda

Heat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, and 3/4 Cup of the lemonade mix until fluffy. Beat in the egg, vanilla extract, and lemon extract or grated lemon rind.In a separate bowl, stir together the flour and baking soda. Add the dry ingredients to the batter, beating until thoroughly combined.Place the remaining 1/2 Cup of lemonade mix in a shallow dish.

Form the dough into 1-inch balls and roll them in the lemonade mix, then place them 2inches apart on a well-greased cookie sheet. Bake the cookies until the edges just begin to brown, about 10 to 12 minutes. Cool for 2 minutes on the baking sheet before removing to a rack.Makes about 5 dozen cookies.

Notes:From the August 2002 issue of Family Fun Magazine

Wednesday, August 11, 2010

Bacon-Wrapped BBQ Chicken

This was a great main dish and very quick to put together. I only used 1 piece of bacon for each chicken breast. We used a box grater to grate the apples.

Bacon-Wrapped BBQ Chicken

3-4 chicken breasts
1/2 cup BBQ sauce
1-2 apples, peeled and grated
1 lemon, juiced
6 slices bacon

In small bowl, combine BBQ sauce with grated apple and lemon juice. Wrap 2 pieces of bacon around each chicken breast.

Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Set to low and cook for 8 hours.

Tuesday, August 10, 2010

Corn With Basil

I found this on the Taste of Home bulletin board a few weeks ago. We tried it last night and it was wonderful. Another great way to dress up plain sweet corn. We all liked it.

Corn With Basil
Taste of home bb

2 10 oz packages frozen corn
1/2c chopped onion
1/2c celery, thinly sliced
1 clove garlic, minced
2T butter
1/4tsp dried basil
1/2tsp salt
1 2oz jar diced pimientos, drained (I sub chopped bell peppers)

Combine corn, onion, celery, garlic and butter in saucepan, cook and stir over medium heat until onion is tender. Stir in remaining ingredients, reduce heat. Cover and cook until heated through, about 3-5 minutes.

Monday, August 9, 2010

Easy Beef Stroganoff

I haven't made Stroganoff in many years. I saw this recipe and had all the ingredients, so Kathleen helped me put it together. It was very good. I think I only had 1 pound of stew meat and it fed 3 of us(Jenna was babysitting), so next time I would double the recipe.

Easy Beef Stroganoff
taste of home bb

1 1/2 to 2 lbs. stew beef cubes
1 can cream of mushroom soup
1 envelope beefy onion soup mix*** I used onion soup mix and added 1 T beef bouillon
1 tsp. Worcestershire sauce

Stir together and place in crock pot. Cook on low 8-10 hours until meat is very tender. (Don't lift lid before 7th hour).

When done, stir in 1 cup sour cream. Heat through. Serve over noodles.

Sunday, August 8, 2010

Jalapeno cheddar bread recipe

My cousin Martha was making this bread and posted it on Facebook last week. I saw pictures and knew I had to try it. I found this recipe on the internet. It is from a Houston newspaper. It said to make 3 loaves, but I did 2 and made 7 hamburger buns. This was very good. Next time I will chop the peppers with a food chopper to make them smaller and save my hands from the heat. We will make grilled cheese with the leftover bread and use the rolls for hamburgers when my dad comes this week!

Jalapeno cheddar bread recipe
Aimee Plesa - Middletown Food Examiner(Houston)

8 cups all purpose flour
5 cups shredded cheddar cheese
3/4 cup minced jalapeno peppers (1 small can)
1/2 cup white sugar
1 1/2 teaspoon salt
2 cups water (110-120 degrees F)
3 packages (.25 oz) active dry yeast
4 tablespoons olive oil

In a large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and salt. Mix all ingredients well. In a separate bowl, combine water, yeast and remaining sugar. Stir until all yeast is dissolved and let sit for about 10 minutes. Add olive oil to the liquid mixture, stirring constantly. Add half of liquid mixture to the flour and mix with hands to moisten flour as much as possible. Add remaining liquid to dough and mix until flour is thoroughly mixed into the liquid. Place dough on a lightly floured surface and knead by hand until smooth and elastic (approximately 15 minutes). Use remaining 1 cup of flour as needed to keep dough from sticking. Pour a little olive oil into the bottom of a large bowl and add dough. Invert dough and cover with a dry dishcloth and let stand in a warm place until doubled in size (approximately 1 hour).
Punch dough down. Divide into 3 equal portions, form each into a ball, then stretch dough and tuck edges under so create a smooth surface. Pop any noticeable air bubbles then form into loaves. Place in a sprayed 9X5 loaf pan, cover again with a towel and allow to rise until almost doubled again (45-60 minutes). Bake at 325 degrees F for about an hour. Halfway through, rotate pans to ensure even baking. Crust will be a rich, golden brown (see photo above) when done. Remove from pan as soon as bread will easily lift out and allow to cool an hour before slicing.

Cook's Notes-The beauty of this recipe is its versatility. It has a rich, warm flavor that can be tweaked to please your personal palate. Like more heat? Add a couple dashes of your favorite hot sauce or a few shakes of red pepper flakes. If more cheese is your thing, add another cup to the recipe. You can also try different types of peppers and cheeses until you find the flavor that suits you best.

Saturday, August 7, 2010

Sweet Crispix Snack

Kathleen was making this earlier this week and we realized it wasn't on the blog yet. This is a favorite snack for us. Don loves it with nuts, the girls, not so much. It is very easy to make and is a great variation to the salty chex mix. I got the recipe about 19 years ago from my friend Jeaneen Acklam.

Sweet Crispix Snack

3/4 c butter
3/4 c brown sugar

Bring this to a boil and boil for 2 minutes.

Spray a jelly roll pan or 2 9 x 13 pans with cooking spray.

Put 7 c Crispix cereal and 1 cup nuts(walnuts and pecans) in the pan. Pour butter and brown sugar mix over the cereal. Mix well.

Bake at 325 for 8 minutes. Stir and bake another 8 minutes. Cool and cover.

****We like to add pretzels to this.

Friday, August 6, 2010

Coconut Cake

I made this last weekend. It was very easy to make and tasted great. Similar to a chocolate cake with caramel that I make, but very refreshing. I kept it in the fridge and really liked it cold.

Coconut Cake

1 box white cake mix
1 can sweetened condensed milk
1 can real cream of coconut
1 8 oz. tub cool whip
1 pkg. frozen grated coconut(can use the regular not frozen type)

Mix cake mix according to package directions for 9X13 except substitute the liquid with buttermilk.***I used milk and added lemon juice to the milk. When cake is done let cool. After cooled poke holes in top of the cake with knife or fork. Mix sweetened condensed milk with coconut milk and slowly pour over the top of cake. Frost with cool whip sprinkle coconut on top. Refrigerate for several hours before serving.
Serves 12.

Thursday, August 5, 2010

Cheesy Garlic Potatoes

We wanted to try a different kind of hashbrown casserole and found this on the internet. We changed the recipe a bit---and roasted the garlic. This was WONDERFUL! We had company the night we made it and everyone liked it. It will become a regular to our menu!

Cheesy Garlic Potatoes
adapted from Paul Kirk’s Championship Barbecue
Serves 10-12

2 pounds frozen hash browns, thawed and drained
1 cup diced onion
One 14.75-ounce can condensed cream of roasted garlic soup
1 cup sour cream
½ pound mozzarella cheese, shredded
4 cloves roasted garlic,mashed (1 TBSP)
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
¼ cup (1/2 stick) unsalted butter, melted

Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish

Combine the hash browns and onion in a large bowl. In a medium-size bowl, combine the soup, sour cream, cheese, garlic, salt and pepper and blend well. Pour over the potato mixture and blend well.
Pour the mixture into the prepared pan and spread out evenly. Drizzle the melted butter evenly over the top. Cover with aluminum foil and bake for 45 minutes.
Remove the foil and bake until the top is golden brown, about 15 minutes longer.

Wednesday, August 4, 2010

Yummy Sauce for Chicken

This was an excellent sauce for chicken. I think it would be great on pork chops, too. Jenna thought it tasted a bit like Mc Donalds Sweet and Sour dipping sauce--more sweet than sour. We will add this to our favorite list!

Yummy Sauce for Chicken

1/2 cup honey
1/2 cup ketchup
2 tbsp brown sugar
1 tsp prepared mustard
3 tbsp apple cider vinegar
4 tbsp teriyaki
1 tbsp cornstarch
1 cup water
6-8 chicken breast

Heat first 6 ingredients in saucepan. Whisk together cornstarch and water. Add to saucepan, and continue to heat until thickened. If you want to make the sauce in the microwave, whisk together all the ingredients and heat until thickened, stirring several times. Place chicken breasts in a 9x13 glass pan and pour hot sauce over meat. Bake uncovered in 350ยบ oven for 1 to 1 1/2 hours, turning occasionally. Serve with hot rice, vegetables and a salad.

Tuesday, August 3, 2010

Easy Butterscotch Pound Cake

This was very easy to make and tastes great. The best part is that it can feed a crowd!

Easy Butterscotch Pound Cake
Teri Dunaway taste of home bb

1 pkg yellow cake mix (straight from the box)
1 c sour cream
1 3 0z b0x instant vanilla pudding mix (straight from the box)
1/2 c vegetable oil
4 eggs
1 pkg butterscotch chips

Preheat oven to 350. Combine 1st 5 ingredients. Mix well for 4 minutes. Gently stir in butterscotch chips. Pour into well-greased and floured Bundt pan and bake.
Bake for approximately 1 hour (generally takes the full time)

Monday, August 2, 2010

Sweet and Sour Pork

My cousin, Kim, gave me this recipe. It was very good and the house smelled great while it was cooking. I did make a gravy to drizzle over the meat and potatoes with the juice in the crockpot. I just realized I didn't put the garlic in the recipe, but it was still great.

Sweet and Sour Pork

3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper

Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork. In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce

Sunday, August 1, 2010

Teriyaki Hamburgers

These are a very moist burger. I cooked them on the George Foreman this past week since it was raining. I don't remember where I got this recipe, but first made it in June of '98! It is a keeper!

Teriyaki Hamburgers

1 lb ground beef
2 green onions finely sliced
1/3 c chopped bell pepper
1 T soy sauce
1 T lemon juice
1 T water
1 T brown sugar
1/2 t ground ginger
1 T oil (opt) We don't use this

Mix all ingredients. Shape into patties and grill. This is a very moist burger as you form it.