Friday, February 18, 2011
From: Not sure...was a recipe I had printed out, and wanted to try.
4 cups cheerios
2 cups crispy rice cereal
2 cups peanuts
2 cups M & M's (I used 1 cup M & M's and 1 cup chocolate chips)
1 cup corn syrup
1 cup sugar
1 1/2 cups peanut butter
1/2 tsp vanilla
In large bowl, combine the first 4 ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil. Cook and stir just until sugar is dissolved. Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss evenly to coat. Spread into greased pans (I used one 13 X 9 pan, and one 8 X 8 pan). Cool, and cut into squares.
From: Better Homes and Gardens (but not sure when and where I got the recipe)
2 pounds ground beef
2 pkgs taco seasoning mix
2 cups salsa
12 flour tortillas cut in strips
2 cups cheddar cheese, shredded
In a skillet, cook the beef until brown and drain fat. Add the taco seasoning and blend according to package directions. Mix 1 cup of the salsa in with the beef mixture. Grease 2 freezer/oven safe 8 X 8 pans. Spread a small amount of the beef mixture in the bottom of the pan. Cover the meat mixture with 1/2 of the tortillas (1/4 on each pan). Next layer some of the grated cheese over the tortilla strips. Spread 1/2 the meat mixture to make the next layer. Spread the rest of the salsa over the top and then some more cheese. Now the rest of the tortilla strips, then the rest of the meat mixture. Finish with the rest of the cheese. Now freeze one (or both). When you are ready to eat the meal, defrost in the fridge. Bake at 350 degrees for 30-35 minutes or until heated through.
Tuesday, February 15, 2011
Lemon Angel Food Cake
By: Peggy Clinton and Me
1 box Angel food cake mix
¾ cup lemon juice
½ cup water
Mix and bake according to package directions.
Creamy Lemon Glaze
4 Tablespoons butter, melted
1/3 cup lemon juice
2 1/2 cups powdered sugar
Combine butter, juice, and powdered sugar. Stir until well combined.
Drizzle over the cake. (We only used 1/2 of the glaze on the cake.)
It is definitely lemony...but that's what we were going for. Let us know what you think....this is one that we made up ourselves!!!
Cream Cheese Melts
4 ounces cream cheese, softened
1 Tbs. butter, softened
1 Tbs. light corn syrup
few drops of mint oil (to taste, we used peppermint)
3 1/2 cups powdered sugar
Red paste food coloring
In a large mixing bowl beat cream cheese, butter, corn syrup, and mint extract with an electric mixer on medium speed until smooth. Gradually beat in 3 cups of the powdered sugar until combined. Turn mixture out onto a clean surface dusted with remaining powdered sugar and knead until smooth and no longer sticky.
Divide dough into 3 portions. Tint one portion pink and one portion darker pink. Leave one portion white.
Roll each portion into a 15-inch-long rope. Twist ropes together and form into a rope about 3/4-inch wide. Flatten slightly and cut into 3/4 inch pieces. Arrange pieces on a parchment-paper-lined tray. Cover and chill at least 4 hours. Store covered in the refrigerator up to 1 week.
We thought these would also be good for any holiday (greens for St. Patrick's day, Blue and Red for 4th of July, Red and Green for Christmas, Black and Orange for Halloween, Brown and Orange for Thanksgiving, the ideas are endless.). These are quite tasty. They remind me of wedding mints. We did a double batch.
Wednesday, February 9, 2011
From: Me and All recipes
1 lb of pasta
1 gallon water
2 TBS salt
Celery, carrots, broccoli, cauliflower, onions
1 cup Ranch dressing
1/2-1 cup of cheese (optional)
Cook 1 pound of pasta. Cook the pasta in a gallon of boiling water seasoned with 2 tablespoons of salt (that's right, 2 tablespoons! Don't skip this step. It does seem like a lot of salt, but it really makes a difference in the taste of the pasta) until just tender. Drain but do not rinse the pasta. Instead, dump it onto a large-lipped cookie sheet to cool and dry. Don't worry if the pasta sticks together. The dressing will break it up.
Cut up finely 2-4 cups of celery, carrots, broccoli, cauliflower, onions, or any veggie you want to, and then add to the salad.
Add 1 cup of Ranch Dressing (or your dressing of choice), mix it up well. Before serving you can add the cheese if desired.
You can also add bacon bits. Just add things that suit your taste.
From: Picky Palate
Peanut Butter Cup Surprise Cookies
1 Cup creamy peanut butter
1 Cup sugar
12 mini Reeses Peanut Butter Cups, unwrapped
36 mini marshmallows
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
1/4 Cup mini M&M’s
1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.
2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M’s.
12 cookie cups (by the original recipe)
When I made these, they made 17. I used my Pampered Check large cookie scoop, and put them in my Demarle mini-muffin pan. I really liked them. They are rich, but VERY good!!!
Chicken Queso SoupFrom: Lynn's Kitchen Adventures with my adaptations
Chicken Queso Soup
- 1 onion, finely chopped
- 3 tablespoons oil
- 1 teaspoon cumin
- 1/4-1/2 teaspoon ground red pepper
- 1 can rotel tomatoes ( tomatoes with green chilies)
- 1 – 14ounce can diced tomatoes
- 2 cups chicken broth
- 4 ounces cream cheese, cut into chunks, and room temperature
- 1 ½ cups milk
- 2 cups shredded cheddar cheese
- 3-4 cups cooked chicken
- In a larger pan saute onion in oil until tender and lightly browned.
- Add tomatoes, broth, cumin, and red pepper.
- Cook on low for 10-15 minutes. Then add cream cheese, milk, and chicken. And cook until heated through.
- Stir in shredded cheese and serve.
Heart Calzone RecipeFrom: Parenting.com
For the dough:
- 1 pkg yeast
- 1 Tbsp sugar
- 1 cup warm water
- 1 tsp salt
- 3 Tbsp olive oil
- 1 ¾ cup white flour
- 1 ¼ cup whole wheat flour
For the filling:
- Mozzarella cheese
- Marinara sauce
- Turkey pepperoni
Combine yeast, sugar and warm water and let set for 5 minutes. Mix remaining ingredients and then add yeast mixture. Let dough rise, in a warm place, for about 1-2 hours, until double in size.
Roll out a small portion of the dough at a time, cutting two equal sized hearts. Fill middle with a thin layer of marinara sauce, turkey pepperoni, and cheese, and then layer the top with another heart and crimp the edges together with a fork. Set on baking tray. Bake at 400 for 10-15 minutes until lightly browned. Test to make sure dough is done baking. Serve with marinara sauce for dipping.
Monday, February 7, 2011
Homemade PoptartsFrom: Heavenly Homemakers with My adaptations
2 1/2 cups white flour
1 cup whole wheat flour
1 teaspoon sea salt
1 cup melted butter
1 cup plain yogurt
Fruit jelly or jam – any flavor you like!
Begin by mixing the flour, salt, butter and yogurt. Knead the dough just a little bit to make it nice and workable. Roll out the dough on a large, well floured surface. Use a knife to cut the dough into the desired poptart size you would like. Place about a 1/2 teaspoon or so of jelly on 1/2 of the dough rectangles (squares?)Spread the jelly around, leaving the edges free. Find a second rectangle that matches closely with each jellied one. Place it on top and use a fork to seal the edges.
Lay each poptart in a single layer on a baking sheet.
Bake in a 350° oven for about 25 minutes or until the crust is lightly browned.
This recipe makes around 15-20 poptarts, depending on how big you make them.
Haven't fed them to the kids yet....but Mom and I liked them.
Wednesday, February 2, 2011
Swiss Steak Stew
3 cloves garlic
- Celery (2 or 3 stalks)(optional)
- Cabbage (optional)
- 4 carrots
- 2 T. oil
- Salt and pepper, to taste
- 1 1/2 lb. bottom round steak
- 1 c. beef stock
- 1 15 oz. can tomato sauce
- 1 15 oz. can petite diced tomatoes
- 2 t. sugar
- 1 t. paprika
- 1/2 t. Italian seasoning
- 1/2 t. salt
- 1/2 t. pepper
- 3 large russet potatoes
Peel onion, garlic and carrots. Dice onion, mince garlic, celery, cabbage and slice carrots. Place in a plastic bag or container and refrigerate until using.
Heat oil in a large stock pot. Add onion, garlic, celery, cabbage and carrots. Season to taste and cook for 5 minutes. While vegetables cook, cut beef into cubes. Add to the pot and cook an additional 3 minutes. Pour in the beef stock, tomato sauce, diced tomatoes and seasonings. Stir to combine. Bring to a boil. Cover, reduce heat to low and simmer for at least 1 1/2 – 2 hours.
Return pot to boiling. Meanwhile, wash and cube the potatoes. Add the potatoes to the pot once the liquid is boiling. Stir to combine. Cover, reduce heat and simmer for about 30 minutes, until the potatoes are tender.
We fixed this for lunch while we were iced in. It was really good.
Chocolate-Chocolate Chip Cookies
• 2 1/4 c. flour
• 1 t. baking soda
• 1 t. salt
• 1/4 c. cocoa powder
• 1 c. butter or margarine
• 3/4 c. sugar
• 3/4 c. brown sugar
• 1 t. vanilla
• 2 eggs
• 1 c. chocolate chips
1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, salt, and cocoa powder in a small bowl and set aside. Cream butter, sugars, and vanilla until fluffy. Beat in eggs.
3. Gradually add flour mixture and blend well. Stir in chocolate chips.
4. Drop by teaspoons onto ungreased cookie sheets. Bake for 8-10 minutes.
Had a hard time not eating the entire batch!!
Chicken & Broccoli Rolls
From: Cooking During Stolen Moments
For the roll dough:
1 T. (or 1 packet) yeast
1 c. warm water, divided
1 t. sugar
1/4 c. melted butter, cooled to room temperature
2 1/2 – 3 c. flour
1 1/2 t. salt
1. In a mixing bowl, dissolve the yeast in 1/4 warm water. Stir in the sugar and let sit to proof for 5 minutes. Pour in the melted and cooled butter and the remaining warm water.
2. Add 2 c. flour and the salt. Mix for two minutes. Work in as much remaining flour as needed to make a dough that is smooth but not sticky. Knead on a floured surface or continue beating for about 10 minutes. Add a bit more flour if the dough starts to get sticky while kneading.
3. Place dough in a lightly oiled bowl and cover. Let rise for 1 hour. Punch down dough, cover and let rise for at least another 30 minutes.
For the Chicken & Broccoli Filling:
3 T. butter
3 T. flour
1 c. milk
1 c. shredded cheddar cheese
1/2 c. mayonnaise
1 t. curry powder
1 t. salt
1/2 t. black pepper
1/2 lb. cooked chicken, cubed or shredded
2 1/2 c. frozen chopped broccoli
1. Melt butter in a saucepan. Stir in flour and cook for 2 minutes. Add milk and bring to a slow boil, stirring frequently. Let slowly boil until thickened to about a canned cream-of soup consistency.
2. Remove from heat and stir in cheese until melted. Stir in remaining ingredients one at a time in order listed until well combined.
1. Divide the dough into 12 equally sized balls. Roll each ball on a floured surface into a circle. Place about a 1/4 cup chicken and broccoli filling in the center.
2. Bring the sides up and pinch together tightly to form one seal along the top. Tuck that seam under itself and turn over. Shape into a rounded roll shape and place on a baking sheet. Repeat until done. If desired, lightly brush the rolls with egg white.
3. Bake rolls at 375 degrees for about 15-20 minutes, until lightly golden brown and hollow sounding when tapped.
These are so good....the curry was not over powering. We are planning on using the dough to make homemade kolaches!
Healthy(er) Rice Crispy Treats
From: Heavenly Homemakers
1 cup peanut butter (creamy or crunchy)
1/2 cup honey
1/2 teaspoon vanilla extract
3 cups Crispy Rice Cereal
In a saucepan, melt and stir the peanut butter and honey together. Remove from heat and add vanilla. Stir in Crispy Rice Cereal. Spread in a 9×9 inch pan and allow to cool.
Really like these....much easier to make than the traditional marshmallow ones!