Check out the welcome post on the right side bar for what this is all about. Be sure to send your photos to

Wednesday, August 21, 2013

Zucchini Brownies

Recipe Source Taste of Home Magazine Oct. 2006

Now to be honest I've never used the frosting that they have for this recipe.  I just substitute it with a Texas fudge cake frosting that I have.  If anyone tries the frosting before I do let me know how they taste.  The brownie portion of it is really good and moist.  I wouldn't really classify this as a brownie either.  It has a more of a cake like texture to it but good none the less.  

Zucchini Brownies

5-18 Servings
Prep: 20 min. 
Bake: 35 min. + cooling

1 cup butter, softened
1-1/2 cups sugar
2 eggs
1/2 cup plain yogurt
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/2 cup Jif ® Creamy Peanut Butter

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
yogurt and vanilla. Combine the flour, cocoa, baking soda and salt;
gradually add to creamed mixture. Stir in zucchini.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes
out clean.

For frosting, in a small saucepan, combine chocolate chips and peanut
butter. Cook and stir over low heat until smooth. Spread over warm
brownies. Cool on a wire rack. Cut into bars. Yield: about 1-1/2

Sunday, June 2, 2013

Cookie Dough Truffles

Recipe source

I'm finding as I sort through my recipes I have a bigger 'dessert' folder then anything else.  Is that a bad thing?  That's slowly changing as I've had more of a desire as of late too find different meal ideas.  We were out of town this weekend and I found it so helpful to have all my recipes at my disposal.  When we go up to Clifton Dad hates to cook and hates to grocery shop.  Thankfully those two things are right up my alley.

My husband loves cookie dough ice cream and I always wondered how they could get away with putting in cookie dough that probably had raw cookie dough in it.  Well the answer to that is they don't add the eggs.  There is a magical thing called sweetened condensed milk that makes it possible.  I'm considering taking this cookie dough truffle recipe and putting the cookie dough bits into vanilla ice cream.

The only thing I suggest for this recipe is if you put the cookie dough balls in freezer they will be a little easier to handle when dipping.  Just make sure that your chocolate is not too warm when dipping or else you're chocolate will crack or you'll have these little wormy cookie pieces that ooze out.  More often than not if given a choice I'll dip my truffles in milk chocolate.  Try switching out the vanilla extract with will add a nice flavor.

Cookie Dough Truffles


1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped


In a large bowl, cream the butter and brown sugar until light and
fluffy. Beat in vanilla. Gradually add flour, alternately with milk,
beating well after each addition. Stir in chocolate chips and

Shape into 1-in. balls; place on waxed paper-lined baking sheets.
Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating; stir until smooth. Dip balls in
coating; allow excess to drip off. Place on waxed paper-lined baking
sheets. Refrigerate until firm, about 15 minutes. If desired, remelt
remaining candy coating and drizzle over candies. Store in the
refrigerator. Yield: 5-1/2 dozen.

Wednesday, May 1, 2013

White Chocolate Raspberry Cheesecake

Recipe source

This cheesecake is pictured in my blog heading. It works up really nice and has a good texture. I chose to try this cheesecake in particular because it allowed me to make my own raspberry sauce. You'll find a lot of the raspberry cheesecakes out there will just use preserves. I could imagine Danish dessert would also taste amazing swirled into this cheesecake. I just might have to try that at some point.

If you ever have the chance to try Fat Daddio's Cheesecake Pans I highly recommend them.  They have worked wonders for baking my cheesecakes evenly.  I bought a little 7 inch to fit in my pressure cooker.  Yah, did you know you can cook a cheesecake in a pressure cooker?  Pretty cool, right?!?!  Anyway, I love it so much much I got myself a 9 inch.  Don't worry I don't aimlessly spend money...I wait for my birthday money each year to buy them.  So, come this September I can get two small 4 or 5 inch pans so I can give little cheesecakes as gifts for birthdays.

White Chocolate Raspberry Cheesecake

Prep Time: 1 Hour
Cook Time: 1 Hour
Ready In: 10 Hours
Servings: 16


1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract


1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Sunday, April 28, 2013

Apple Pie Popcorn

Recipe from Julie M.
Photo by Bri L. 

Every time I want to quit this project I get a friendly nudge from people to continue.  This blog is just for good old fashioned recipes that I want to pass down to my kids.  So thank you to Kathryn for her comment and the nudge to keep me posting these recipes up here.  For Christmas this last year I went on a popcorn kick and made every kind of popcorn the mind could think of.  Popcorn in my mind is comfort food.  My husband was out on church business the other night and I found myself getting my air popper out at 9:00 at night popping myself some popcorn to keep me company.  And yes I sprayed it with olive oil and tossed it in salt.  Sounds gross but I like it!  TOTALLY against my rules for eating after 7:00.  My SIL gave me this recipe to try.  To be honest at first it was almost too rich for me.  But as the taste buds settled I was craving more and I ate so much I got a little sick but it was worth it at the time.  She also gave me a caramel corn recipe to accompany it and I will get that posted up here too.  You can cut down on the powdered sugar a little bit and it won't lose too much of the flavor.  You can half the recipe the first time you make it to see if you like it.  You really need a very sweet tooth for this candied popcorn.

Rule of thumb: a 1/2 cup of un-popped corn will produce about 12 cups of popped corn.

Apple Pie Popcorn

6 quarts of caramel corn (the crunchy kind, you can buy or make it)
24 oz white chocolate
1 1/2 c. powdered sugar
1 Tbsp apple pie spice or pumpkin pie spice

Stir powder sugar and spice together until fully blended.  Put 3 quarts of caramel corn into a large bowl, melt 12 oz of white chocolate in microwave until smooth stirring occasionally.  Pour onto caramel corn and mix well.  Then toss with 1/2 of the powder sugar mixture while chocolate is still wet.  Repeat with the other half of the ingredients.  Enjoy!!

Monday, April 8, 2013

Garlic Chicken Pizza

Recipe source

I like the combination of ingredients of this pizza.  Instead of fresh tomatoes I like to use the sun-dried tomatoes.  I also use the Jay's Signature Pizza Crust.

Garlic Chicken Pizza

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 50 Minutes
Servings: 4


1 1/8 cups warm water (110 degrees F
/45 degrees C)
1 1/4 teaspoons salt
1 1/2 teaspoons vegetable oil
3 cups bread flour
2 tablespoons dry milk powder
2 teaspoons active dry yeast

2 tablespoons cornmeal
1 cup roasted garlic and parmesan
cheese sauce
1/4 teaspoon granulated garlic
10 ounces mozzarella cheese, shredded
2 grilled skinless, boneless chicken
breast, diced
1/4 red onion, sliced
1 tomato, cut into thin wedges
1 green bell pepper, seeded and diced

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter of the pizza pan; place on pan.
3. Spread dough with sauce, then sprinkle with garlic. Cover with cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato.
4. Bake in preheated oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly browned.

Saturday, April 6, 2013

Blender Wheat Pancakes

Recipe from Julie M.

My sister-in-law is the master at using her food storage.  I unfortunately don't have a wheat grinder yet.  I want one but it just hasn't been in the cards yet but here is a way that you can use your food storage wheat without a grinder.  I say this with caution...make sure your blender can handle this.  Dad'd blender is a Bosch and it works like a champ.  My blender...we'll just say my motor has never worked the same since then.  In it's defense it is 11 years old and on it's way out but it keeps limping along.  I add cinnamon to my pancakes and it reminds me of eating cinnamon graham crackers for breakfast.

Blender Wheat Pancakes

1 c. wheat kernels
1 c. milk
Blend on high speed for 2 minutes

2 eggs
2 Tbl Olive Oil
1/2 t. salt
2 Tbl. flaxseed
Blend until all combined.  Transfer to a mixing bowl.
Right before cooking add 1 Tbl of baking powder.

Wednesday, April 3, 2013

Cinnamon Oatmeal Pancake Mix

Photo by Bri L.

Recipe from Julie M.

I got this pancake mix from my sister-in-law from an extension class she was attending.  It's nice to be able to know exactly what is in the pancakes you are eating.  And I'm a sucker for cinnamon.  I store mine in a plastic container with an airtight lid and it keeps pretty well.  I also put a printed label of the ingredients on it you need to mix in.  It comes in handy so you don't have to constantly keep getting out your recipe book.  

Cinnamon Oatmeal Pancake Mix

4 c. quick cooking oats

2 c. flour
2 c. whole wheat flour
1 c. non-fat dry milk
3/4 c. sugar
2 TBsp. cinnamon
2 tsp. salt
5 TBsp baking powder
1/2 tsp. cream tartar
1 tsp. baking soda

Mixing Directions:

In medium bowl.  Beat 2 eggs.  Beat in 3 TBsp oil gradually.  Gradually sitr in 2 cups pancake mix and 1 cup water.  Drop by spoonfuls onto lightly greased skillet over medium-high heat.  When batter shows broken bubbles, turn pancakes over.  Cook about 2 to 3 minutes.  

Sunday, March 31, 2013

Walnut Raspberry Muffins

Recipe from Taste of Home magazine

You can't go wrong with cream cheese.  I have yet to make this with fresh raspberries but the frozen work great.  I have also made this with a gluten free flour blend...the muffins turned out really moist and it didn't affect the flavor one bit.  If you don't have buttermilk on hand you can sour milk by using lemon juice or vinegar.  The ratio is 1 Tablespoon lemon juice or vinegar to 1 cup of milk.  Let it sit for 10 to 15 minutes and it will be good to go to use in place of the buttermilk. 

Walnut Raspberry Muffins

18 Servings

Prep: 25 min. 
Bake: 20 min./batch

2/3 cup cream cheese, softened
1/3 cup butter, softened
1-1/2 cups sugar
2 egg whites
1 egg
1/2 cup buttermilk
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups fresh or frozen raspberries
1/4 cup chopped walnuts

In a large bowl, beat the cream cheese, butter and sugar until light
and fluffy. Add the egg whites, egg, buttermilk and vanilla; mix
well. Combine the flour, baking powder and baking soda; add to
creamed mixture just until moistened. Fold in raspberries and

Fill paper-lined muffin cups three-fourths full. Bake at 350° for
20-24 minutes or until a toothpick inserted near the center comes
out clean. Cool for 5 minutes before removing from pans to wire
racks. Serve warm. Yield: 1-1/2 dozen.

Editor's Note:  If using frozen raspberries, do not thaw before adding to batter.

© Taste of Home 2012

Thursday, March 28, 2013

Flank Steak with Couscous

Wednesday, March 27, 2013

Decadent Brownie Pie

Recipe from

In this recipe I half the walnuts.  One time I was making this for a friend and ended up not greasing the springform well enough.  Needless to say the end result wasn't pretty.  Here is what I did to save my mistake.  I took the mangled brownie and put it in the food processor.  I pulsed it until it was smooth.  I then rolled the brownie mixture into balls.  I placed them on a jelly roll pan and let them harden up in the freezer.  I then dipped them in milk chocolate(you can use whatever chocolate you have on hand.  The brownie bites tasted great.

Decadent Brownie Pie

10-12 Servings

Prep: 20 min. + cooling 
Bake: 55 min. + cooling

2/3 cup butter, softened
1-1/4 cups sugar
1/2 cup light corn syrup
2 eggs
1-1/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
3 tablespoons 2% milk
2 cups chopped walnuts

1 cup heavy whipping cream
8 ounces semisweet chocolate, chopped
Mint Andes candies, fresh raspberries, fresh mint leaves, caramel ice cream topping and whipped cream, optional

In a large bowl, cream butter and sugar until light and fluffy. Beat
in corn syrup. Add eggs, one at a time, beating well after each
addition. Combine the flour, cocoa and salt; gradually add to
creamed mixture alternately with milk, beating well after each
addition. Fold in walnuts.

Spread into a greased 10-in. springform pan. Bake at 325° for
55-60 minutes or until a toothpick inserted 1 in. from side of pan
comes out clean. Cool on a wire rack.

Taste of Home 2012

Creamed Eggs on Toast

Easter is coming up and you know what that means...eggs and ham galore!  We have a tradition in our family that we use the eggs from Easter to make creamed eggs on toast.  Growing up sometimes the dye would soak through so we would have multi-colored eggs in the sauce.  I have never written down this recipe because it's something that I've always known using a simple white sauce.  In an attempt to give my family ALL my recipes that means taking the ones I make from my brain and writing them down.  I'll do my best because on these recipes I wing it and throw it in until it looks right.  I'll skip the part of explaining how to make boiled eggs...I'm hoping that you know that already.

Creamed Eggs on Toast

1/4 cup butter

5 Heaping Tbl flour
2 to 2 1/2 cups milk
salt and white pepper to taste
powdered garlic(optional)
6-8 boiled eggs
buttered toast

In a medium sauce pan melt 1/4 cup butter.  Once butter is melted, add flour to make a paste.  Using a wire whisk to stir, slowly add in milk over medium heat.  Continue to stir until sauce thickens up.  Add salt and white pepper to taste.  If you feel dangerous, you can throw in a dash of powdered adds a nice kick.  Take your hard boiled eggs and peel off the eggs shells.  With a paring knife, roughly chop eggs into white sauce.  Let it heat through for a few minutes after adding the eggs.  Serve over buttered toast.  My kids like to break up their toast into a mound so it looks like a volcano.  If you're missing you're breakfast meat you can always add ham, sausage or bacon to the mix or even have it on the side.  Enjoy!

*Reminder* Be sure to send me your lovely pictures of the food if you try it for my scrapbook to:

Tuesday, March 26, 2013

Jumbo Streusel-Topped Blueberry Muffins

Recipe from

Jumbo Streusel-Topped Blueberry Muffins

Streusel Topping:
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup packed brown sugar
1/4 cup butter
1 cup fresh or frozen (unthawed) blueberries
2 cups plus 1 tablespoon all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons butter, melted and cooled
To Make Topping: In a medium bowl, stir together the flour, cinnamon, and brown sugar. Cut the butter into the mixture with a pastry blender or fork until mixture is crumbly. Set aside.
Preheat oven to 350°F (175°C). Generously grease six 8-ounce jumbo muffin cups.
If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
To Make Batter: In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
In a medium bowl, whisk together the egg and buttermilk until combined. Whisk in the vanilla and melted butter.
Pour the buttermilk mixture into the well. Stir the liquids,into the dry ingredients until they are almost, but not quite, combined. Add the blueberries and fold in just to distribute evenly. Do not over mix.
Evenly divide the batter among the 6 prepared muffin cups. Sprinkle the streusel topping evenly over the muffins (about 1/4 cup for each muffin).
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 10 minutes before removing from pan. Store in an airtight container at room temperature.

Makes 6 jumbo muffins.

Friday, March 22, 2013

Jumbo Bananas Muffins

Recipe from

I drizzled a caramel type frosting on top after they were finished cooking.  I know it's not the healthiest but it tasted yummy.


1/2 c. butter (1 stick), softened
1 c. sugar
2 eggs
3 ripe bananas, mash with fork and a dash of lemon juice
2 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 c. chopped nuts, optional
In medium mixing bowl, combine butter and sugar, mix together until smooth and creamy. Add eggs, mixing well after each. Stir in mashed bananas. Gradually stir in dry ingredients, just until moistened. Add nuts, mixing gently.

Bake 20 to 25 minutes at 350°F. Fill muffins cups about 3/4 full. Use toothpick to test for doneness. Tilt each muffin on its side inside the hot muffin pan cups so they will cool without becoming soggy. They need air all around to cool properly. May be removed to a wire rack if pan is needed for refilling.

Makes approximately 12 to 14 jumbo or 18 to 24 medium sized muffins.

Wednesday, March 20, 2013

Real Italian Calzones

Recipe from

The only change I do with this recipe is I use cottage cheese instead of the ricotta.  The dough is really easy to work with.

Real Italian Calzones

Prep Time: 1 Hour
Cook Time: 30 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 8


1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1/2 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese
1/2 cup diced pepperoni
1/2 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

1. To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
2. To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
3. Preheat oven to 375 degrees F (190 degrees C).
4. When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.


Tuesday, March 19, 2013

Jay's Signature Pizza Crust

Photo by Bri L.

Photo by Deb
Recipe from

Our family has a sign in our kitchen that reads "Friday's Special PIZZA".  Everyone always asks if that is really what we're having and the answer is YES.  90% of the time we have pizza on Friday.  Pizza and root beer are a perfect combination.  We've also had variations of different pizza calzones, egg roll pizzas, pocket pizzas, pita pizzas, egg muffin pizza, pizza strudel...the options are endless.  I'll put a list below of different pizza combinations that we have done.  Also, I like to throw in garlic powder into the dough when I'm mixing it up.  If you have pizza combinations not listed share with us what your family likes in the comments. 

Jay's Signature Pizza Crust

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 50 Minutes
Servings: 15


2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.


Different pizza combinations:

Barbecue Chicken - grilled chicken, barbecue sauce in place of pizza sauce, mixture of gouda and mozzarella cheese, cooked bacon crumbled, red onion slices

Supreme - Italian sausage, green peppers, lightly sauteed mushrooms, olives

Garlic Chicken Pizza - garlic and parmesan cheese sauce in place of pizza sauce, mozzarella cheese, grilled chicken, red onion sliced, sun dried tomatoes

Canadian Bacon and Pineapple
Cheese Pizza

Friday, March 15, 2013

Country Cousin Potatoes

Recipe from Mom Murdock

I put my changes in parentheses below.  As for warming up the soup I skip that step and just melt the butter. You can replace the onion for dried onion.  I just throw in a handful...I'm not sure what the ratio from fresh to dry is.  If you don't have corn flakes you can sprinkle parmesan on top.  The fresh finely shredded parmesan tastes the best.

Country Cousin Potatoes

Boil 6-7 medium potatoes in skin (2 lb bag of frozen shredded hash browns thawed)
1 can cream of chicken soup
1/2 cup diced onion
4 tablespoons butter
1/2 cup grated cheese
1 cup sour cream (plain yogurt)
1/2 cup milk
1/2 teaspoon salt

Peel and grate potatoes and onion.  Combine soup and butter and warm.
Add sour cream, cheese, salt and pepper layer potatoes and cream sauce in casserole.  Place in 9 x 13 pan.

Sprinkle with
1 cup crushed corn flakes
2 tablespoons melted butter

Cook at 350 degrees for 45 minutes

Wednesday, March 13, 2013

Simple and Creamy Tortellini Alfredo

Recipe from

Simple and Creamy Tortellini Alfredo

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 pkg. (9 oz. each) refrigerated cheese tortellini
4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
6 slices OSCAR MAYER Bacon, cooked, crumbled

BRING broth and water to boil in large saucepan on medium-high heat. Add pasta; stir. Cover; simmer on medium-low heat 8 to 9 min. or until pasta is tender. (Do not drain.)

STIR in cream cheese and peas; cook, uncovered, 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.

STIR in shredded cheese and bacon.

Makes 6 servings.  1 cup each

Monday, March 11, 2013

Everyday Waffles

Recipe from Old Better Homes and Garden Cookbook.

Everyday Waffles

1 3/4 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 beaten egg yolks
1 3/4 cups milk
1/2 cups salad oil or melted shortening
2 stiffly beaten egg whites

Sift together dry ingredients.  Combine yolks, milk and oil; stir into dry ingredients.  Fold in white, leaving a few fluffs.  Bake.  Makes three 10-inch waffles.

Mom's Best Macaroni Salad

Recipe from

This is great for your potlock summer dinner and it makes A LOT!  I don't like the texture of the shredded carrots so I dice them.  Or if you want to leave them out all together that's fine too.

Mom's Best Macaroni Salad 

Prep Time: 30 Minutes
Ready In: 30 Minutes
Servings: 16


16 ounces uncooked elbow macaroni
4 carrots, shredded diced
1 large red onion, chopped
1/2 green bell pepper, seeded and
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed
1/2 cup white sugar
1/2 cup white vinegar
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.


Friday, March 8, 2013

Chicken Burgers with Pineapple Salsa

Recipe from Better Homes and Garden

I'll be honest I only use this recipe for the chicken burger.  The pineapple salsa is so-so.  Maybe I would like it better if I let all the flavors marinate longer.  There is however a really good Mango salsa from the store that I've tried that would work lovely with this.  We make this during the summer and it's wonderful on the grill.  The mixture is very soft so it may seem a little hard to work with..  For the ease of cooking I'll make the patties up and put them in between wax paper then throw them in the freezer just for a little bit to firm up.  It makes it easier to work with on the grill.

Chicken Burgers with Pineapple Salsa

Prep: 25 min 
Cook: 14 min 
4 servings


1 8-1/4-ounce can crushed pineapple, drained
1/2 cup chopped red or green sweet pepper
1/2 cup sliced green onion
2 tablespoons snipped fresh cilantro or parsley
2 cloves garlic, minced
1 small jalapeno or serrano pepper, seeded and finely chopped*
1 large egg
1/4 cup fine dry bread crumbs
1 teaspoon dried basil, crushed
1/2 teaspoon ground sage
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 pound uncooked ground chicken or turkey


1. Preheat grill. For salsa, in a medium bowl combine crushed pineapple, sweet pepper, half of the green onion, the cilantro or parsley, garlic, and jalapeno or serrano pepper. Cover; chill until serving time.

2. In another medium bowl combine the egg, bread crumbs, remaining onion, basil, sage, seasoned salt, and pepper. Add ground chicken or turkey; mix well. Shape into four 3/4-inch-thick patties. Grill patties on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until juices run clear and an instant-read thermometer inserted in side of burger registers 165 degrees F, turning halfway through grilling. (Or, preheat broiler. Broil 4 to 5 inches from heat on an unheated rack of broiler pan for 10 to 12 minutes.) Serve burgers with salsa. Makes 4 servings.

*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

Make-Ahead Tip: Prepare salsa; cover and chill up to 8 hours.

Wednesday, March 6, 2013

Chicken and Rice Bake

Recipe source Unknown

Chicken and Rice Bake

This was a freezer meal that someone gave me.  It doesn't take much time to throw together if you choose not to use it as a freezer meal.  I make sure that my chicken is not too thick.  If you have big chicken breasts I suggest to cut them up so they'll cook all the way through.  Also, cream of chicken soup works great!  In all the times I have ever cooked this I have NEVER cooked in 45 minutes.  Check it at 45 but you're looking more like 60 minutes of cooking time.  No one wants uncooked chicken and crunchy rice.

Chicken and Rice Bake
1 can Cream of Mushroom soup
1 cup water
¾ cup uncooked regular white rice
¼ tsp. Paprika
4 skinless, boneless chicken breast halves

To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.

To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done. 

Tuesday, March 5, 2013

Oven Roasted Potatoes

Recipe Source Unknown

It says to put it in a 9 x 13 pan but I always double the recipe and use a foil lined jelly roll pan.  I've also tried this with red potatoes and russet potatoes.

Oven Roasted Potatoes

1 1/2 pound new potatoes, quartered
2 tablespoons olive oil or vegetable oil
2 garlic cloves, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients in a plastic bag; toss to coat.  Pour into an ungreased 9 x 13 baking pan.  Bake, uncovered at 450 degrees F for 35 minutes or until potatoes are tender.

Tuesday, February 26, 2013

Cornflake Wreath Cookies

Recipe from Sheryll M.

This is a recipe from my mom.  I can remember her making these when I was a little girl.  I always leave the silver dregees out because they are not edible.  

Cornflake Wreath Cookies

Makes about 30

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes
red hot candies
silver dragées

Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into wreath shapes on sheets of waxed paper, decorate with red cinnamon candies and silver dragées. Let cool.

Saturday, February 23, 2013

Chocolate Turtles

Recipe Source Unknown

This is a basic easy recipe for Turtles.  Turtles can be so expensive in the store but with a little bit of time you can make your own.  I always say the more chocolate the better so I fully dip my turtles using forks.  Chocolate Almond Bark works well also.  It's kind of a pain to unwrap all the caramels so if anyone has a yummy caramel recipe I'm open for trying something knew.

Chocolate Turtles

1 (8-ounce) package caramels
2 tablespoons heavy cream
1 cup pecan halves
16 (1-ounce) squares semisweet chocolate

In the top of a double boiler over hot water, melt caramels in heavy cream. Arrange pecans in groups of five (head and four legs) on greased wax paper or greased foil. Spoon caramel into a small mound in the middle of the nuts to make the body. (The caramel should partially cover the nuts to keep them in place.) Let stand until hard.

In the top of a double boiler over hot water, melt chocolate; stir with spoon until melted. With a spoon, coat body, heat and legs with dipping chocolate, leaving ends of pecans uncovered. Refrigerate 30 minutes or until chocolate is firm.

Thursday, February 21, 2013

Chocolate Dipped Truffles

Chocolate Dipped Truffles 

Servings: Makes about 15 truffles

6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired

1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.

2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.

4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.

The shortening helps set the chocolate coating so it doesn't melt as easily.

Makes about 15 truffles.

Tuesday, February 19, 2013

Chocolate Cream Cheese Truffles

Chocolate Cream Cheese Truffles 

I went on a truffle binge and made notes on each of the recipes I tried.  The personal note I left is down below.  I know I'm obsessed but it's handy so I don't repeat the same mistakes over and over again.

Servings: 2 dozen

1/2 cup chocolate chips
4 oz. light cream cheese, softened
1/4 cup cocoa
1 3/4 cups confectioners' sugar
Extra cocoa or confectioners' sugar, for rolling OR:
3 tbsp. ground almonds

1. Place chocolate chips in a glass bowl and microwave for 1 minute, until almost melted. Stir until smooth and set aside to cool slightly.

2. Beat cream cheese until smooth. Add chocolate and beat again until smooth.

3. Add cocoa and 1 cup of confectioners' sugar and stir until well blended. Add remaining confectioners' sugar and stir until you have a soft dough. The mixture will seem dry -- it may be easier to use your hands for final mixing.

4. Put about 1/4 cup cocoa, confectioners' sugar or ground almonds into a shallow dish. Shape chocolate mixture into 1" - 1 1/4" balls and roll in cocoa, confectioners' sugar, or ground almonds to coat. Place on a sheet of waxed paper and refrigerate until chilled.

Makes 2 dozen truffles.

Note: Very good, creamy and tasty. Taste best rolled in chopped nuts of any kind. I tried almonds and tasted just fine. Would be a good recipe to dip in chocolate. Was hard for almonds to adhere to chocolate balls. Took evaporated milk and rubbed chocolate ball in hands and picked up the nuts great. 

Thursday, February 14, 2013

Coconut Balls

Recipe from

When I make these I never put in the full amount of powdered sugar listed.  I go by taste and texture.  The first time I ever made this recipe it was too rich and a little chalky.  I like the middle to be a little more moist.  These have a similar taste to almond joys.

Coconut Balls

Serves/Makes: 6.5 dozen 


2 pounds powdered sugar
1 (12 oz.) can sweetened condensed milk
1/2 cup chopped pecans
1 teaspoon vanilla
2 cups coconut*
1/4 cup butter; softened
16 ounces semi-sweet or milk chocolate chips
2 1/2 tablespoons shortening
Mix together all ingredients; chill. Form into 1-inch balls; chill again on waxed paper lined cookie sheet. Dip in a chocolate coating. Chill for another hour.

*original recipe calls for 2 cans or 3/4 of a large bag of coconut. So 2 cups is a guess on my part, based on the size of a bag of coconut.

Wednesday, February 13, 2013

Torani Truffle

Recipe from

This calls to dust in Cocoa powder but it's a little too much for me.  Nuts adhere pretty well to this.  The bittersweet is definitely for your true chocolate lover.  With the Caramel syrup you can barely taste it.  I've also made it with Raspberry syrup and that turned out pretty well.  You can find these syrups in the coffee aisle.  I like to have them on hand to put in my hot chocolate.

Torani Chocolate Truffles

12 oz. bittersweet chocolate
1/4 cup heavy cream
3 tablespoons Torani Caramel syrup
Cocoa powder for dusting

In a double-boiler, melt chocolate; add cream and syrup and stir well. Let cool. Chill mixture until firm enough to mold. Roll into almond-sized balls, working quickly to keep chocolate firm. Fill a shallow bowl with cocoa powder and using a fork, gently roll truffles in cocoa. Store in an airtight container in refrigerator until ready to eat. Makes about 2 dozen truffles.

Variation: substitute Torani Hazelnut for Caramel and roll chocolate in chopped hazelnuts. Other syrup options: Chocolate Mint, Peppermint, Cinnamon and Almond.

Monday, February 11, 2013

Stuffed Chicken Breasts

Recipe Source Unknown

These can be a little messy if you don't get the chicken secure enough so I suggest you put down foil in your pan.  It's not my favorite thing trying to pry off baked on cheesy stuff.

Stuffed Chicken Breasts

Skinless, boneless chicken breasts are pounded and stuffed with a mixture of cream cheese, dried chives and minced dried onion. They're rolled up and wrapped with bacon, then baked.

• 4 skinless, boneless chicken breast halves
• Salt and pepper to taste
• 1 cup softened cream cheese (about 8 oz.)
• 1/2 TBSP dried chives
• 1/2 TBSP instant minced onion
• 4 tsp butter or margarine
• 4 slices bacon


Place chicken breasts between two slices of waxed paper and pound to about 1/4-inch thickness. Salt and pepper the breasts and set aside. In small bowl, blend thoroughly the cream cheese, chives and onion. Dollop each of the breasts with one-fourth of the cream cheese mixture. Then dot each with 1 tsp butter or margarine. Fold the sides in to hold the cheese stuffing; roll each breast up and wrap with a slice of bacon. Place seam side down in baking dish. Bake at 350 degrees about 50-60 minutes until done, then place breasts under the broiler for about 5 minutes until the bacon is browned.

Saturday, February 9, 2013

Frito Maia Pie

Recipe from Krista N.

I got this from my good friend and it works up pretty fast.  It's nice because usually these ingredients are on hand.

Frito Maia Pie (MOM)

Brown together:
2 lbs ground beef
1 medium onion, chopped
1 clove garlic, minced
1 t Worcestershire sauce
1 t chili powder

Layer in large casserole:

1/2 pkg Fritos, crushed (save rest for the top)
browned meat mixture
2 cans chili con carne
2 cans cream of mushroom soup
1 can olives, drained
1/2 lb cheddar cheese, grated
1/2 pkg Fritos, crushed (remainder of the bag)

Bake at 400 for 35-40 minutes, or until bubbly.

(We usually use only 1# ground beef, omit the olives, add another can or two of chili, and only one can of soup, diluted with milk...)

Friday, February 8, 2013

Outrageous Carrot Cake

I have a love/hate relationship with carrot cake.  I love the frosting and the cake if done right is good too ONLY if you don't ruin it by putting raisins in it.  Raisins have their place just not in carrot cake.  OH MY...this was a little over the top and very rich!  I couldn't even fit the sucker in my fridge with out moving racks.  Just be sure to close your eyes towards the bottom of the recipe and don't look at the "health" facts per serving.

Recipe from Cooking Pleasures Magazine

Outrageous Carrot Cake

This lavish cake boasts three layers loaded with carrots, pineapple, coconut and walnuts. It’s filled and crowned with a cream cheese frosting. While cake layers are often created by slicing a single layer horizontally, the fruit and nuts in this cake make that difficult, so the batter is baked in three pans.

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon plus 1 teaspoon ground cinnamon
6 eggs
2 1/2 cups sugar
1 1/2 cups canola oil
2 1/2 cups finely grated carrots (about 6 carrots)
2 (8-oz.) cans crushed pineapple in juice, well-drained*
1 cup shredded sweetened coconut
1 cup finely chopped walnuts

12 oz. cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract
6 cups powdered sugar
11/2 cups finely chopped walnuts, if desired

1. Evenly space 2 baking racks in oven. Heat oven to 350ºF. Spray bottom and sides of 3 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.

2. Sift flour, baking soda, salt and cinnamon into medium bowl.

3. In large bowl, beat eggs and sugar at medium speed 1 to 3 minutes or until thickened and slightly lighter in color. Beat in oil at low speed. Stir in flour mixture until blended. Stir in carrots, pineapple, coconut and 1 cup walnuts until blended. Divide batter evenly among pans. Bake 25 minutes; turn and reverse cake pans. Bake an additional 10 minutes or until toothpick inserted in center comes out clean and cake pulls slightly away from sides of pan. Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.

4. To make frosting, beat cream cheese and butter in large bowl at medium speed 3 minutes or until blended and smooth. Beat in vanilla. Add powdered sugar; beat at low speed 1 minute or until blended and smooth.

5. Place 1 cake layer on serving platter or cardboard round; spread with 1 cup frosting. Repeat. Top with remaining cake layer; spread top and sides with thin layer of frosting. Coat sides with another smooth layer of frosting; spread remaining frosting on top. Press 11/2 cups walnuts onto sides of cake. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Refrigerate leftovers.

TIP *If pineapple has any large pieces, finely chop.

20 servings

PER SERVING: 755 calories, 45 g total fat (13.5 g saturated fat), 8 g protein, 84.5 g carbohydrate, 105 mg cholesterol, 330 mg sodium, 2.5 g fiber

Thursday, February 7, 2013

Beef Enchilada Casserole

I'm not a huge fan of red enchilada sauce so I usually sub green enchilada sauce.  For some reason I have a really hard time finding it in the smaller cans but they do exist.

Beef  Enchilada Casserole

Cook Time: 45 minutes

1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives

Preheat oven to 375°
In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.

In a greased 9x13x2-inch baking pan, place a layer of half the coarsely crumbled tortilla chips; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving.

Wednesday, February 6, 2013

Puff Pastry Hearts

Recipe from Taste of Home Magazine

Maryn and I made this dessert for Daddy on Valentine's Day last year.  He LOVES raspberries.  It's time consuming but so cute.  And the custard filling inside alone is worth it!  To make it look more elegant I suggest trying to find raspberries that are fresh.  I had to work with what I had but it didn't detract from the taste at all.

Puff Pastry Hearts

36 Servings
Prep: 1 hour + chilling 
Bake: 10 min./batch + cooling

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups milk
6 egg yolks, lightly beaten
1/2 to 1 teaspoon rum extract
1/2 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
2 packages (17.3 ounces each) frozen puff pastry, thawed
1 jar (12 ounces) seedless raspberry preserves
2 cups fresh raspberries
Confectioners' sugar

In a large saucepan, combine the sugar, cornstarch and salt. Stir in
milk until smooth. Cook and stir over medium-high heat until
thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg
yolks; return all to pan, stirring constantly. Bring to a gentle
boil; cook and stir 2 minutes longer.

Remove from the heat. Gently stir in extracts. Cool to room
temperature without stirring. Cover and refrigerate for 2-3 hours or
until chilled.

In a large bowl, beat cream until soft peaks form. Fold into custard.

© Taste of Home 2012

Tuesday, February 5, 2013

Chocolate Mint Truffles

Recipe from

Chocolate Mint Truffles

Preparation - 20 min

Cooking - 3 min
Cooling Time - 50 min refrigerating 
Yields - 48 truffles


1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream
1 tablespoon peppermint extract
1 1/2 cups finely chopped walnuts, toasted

LINE baking sheet with wax paper.

PLACE milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy.)

DROP by rounded teaspoonfuls onto prepared baking sheet; refrigerate for 10 to 15 minutes. Shape into balls; roll in walnuts. Store in airtight container in refrigerator.

After rolling chocolate mixture into balls, freeze for 30 to 40 minutes. Microwave 1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels and 3 tablespoons vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Dip truffles into chocolate mixture; shake off excess. Place on foil-lined baking sheets. Refrigerate for 15 to 20 minutes or until set. Store in airtight container in refrigerator.

Easy Ground Beef Casserole with Potatoes

Recipe Source Unknown

Easy Ground Beef Casserole with potatoes

Cook Time: 1 hour
1 to 1 1/2 pounds lean ground beef, browned
1/2 cup chopped onion
salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese

Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.
This easy ground beef and potato casserole serves 4 to 6.

Monday, February 4, 2013

Raechel's Chocolate Chip Cookies

Recipe from Raechel C.

My niece stayed with us over the summer a couple years back and she made these cookies that were absolutely wonderful.  I have a handful of different chocolate chip cookie recipes and I love them for all different reasons.

Raechel’s Chocolate Chip Cookies

1 c. brown sugar
¾ c. sugar
1 c. butter ( ½ c. shortening, ½ c. butter)
2 eggs
1 tsp vanilla
2 ½ c. flour
¾ tsp. Salt
¾ tsp. Baking soda
12 oz chocolate chips

preheat oven 350 degrees cook 10-12 minutes

Chicken Salad Sandwiches

Recipe from Angie M.

I know this may seem silly to have a recipe like this but my sister-in-law served these for Family Camp one year and they were delicious.  She served them on croissants and they were lovely.  I do agree with her cashews fit the bill perfectly in this combination of ingredients.  I'm in love with Mrs. Dash garlic and herb seasoning so if I have it on hand I'll toss in a shake or two.

Chicken Salad Sandwiches

3 cups chicken
1 1/2 cups sliced grapes
2 stalks celery finely chopped
3/4 to 1 cup mayo or miracle whip
1/2 cup chopped nuts (I used cashews)
2 tsp fresh lemon juice
salt and pepper to taste.

Petite Macaroon Cups

Recipe from

I've had this recipe forever and just got around to trying them out and this is definitely a keeper.  Did you know that you can make flaky pie type crust from cream cheese?  These are nice and bite size but don't be fooled about the bite size because you'll find yourself 5 macaroons later still popping them in your mouth.  For the longest time Macey kept asking me to make macaroni pies and I couldn't figure out what she was talking about.  So the official name for these per my 4 year old is "Macaroni Pies".  If anyone dares to try the chocolate version let me know how they turn out.  They suggested to divide into 12 balls and that sounded time consuming so after I divided them into four quarters I shaped them into logs.  I kept the one I was working with out and used a knife to evenly divide it into 12 portions.  The other 3 logs I threw back in the fridge so the dough would stay firm until I needed to use them.

Petite Macaroon Cups

Petite Macaroon Cups

Servings: 4 dozen cups
Prep Time: 25 Minutes
Cook Time: 17 Minutes

1 cup butter, softened
2 (3 oz.) packages cream cheese, softened
2 cups Pillsbury BEST® All Purpose Flour
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs, beaten
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/3 cups flaked coconut


BEAT butter and cream cheese in large bowl until fluffy; stir in flour. Cover; chill 1 hour.
HEAT oven to 375°F. Divide dough into quarters. On floured surface, shape 1 quarter into a smooth ball. Divide into 12 balls. Place each ball in a 1 3/4-inch muffin cup; press evenly on bottom and up side of each cup. Repeat with remaining dough.
COMBINE sweetened condensed milk, eggs and vanilla and almond extracts in medium bowl; mix well. Stir in coconut. Fill muffin cups 3/4 full. Bake 16 to 18 minutes or until slightly browned. Cool in pans; remove.
CHOCOLATE MACAROON CUPS: BEAT 1/4 cup unsweetened cocoa into egg mixture; proceed as above.

Sunday, February 3, 2013

Oreo Truffles

Recipe Source Unknown

This is Matt's favorite truffle.  The white chocolate is extremely hard to dip in.  To make it easier to dip, freeze the oreo balls and take a few out at a time to dip as you go.  You can also use almond bark.  I found they dip a little easier with the almond bark.  You can also opt to dip in milk chocolate.  I heard someone using nutter butter cookies in place of the oreo so I'll have to try that some time.  

Oreo Truffles

1 package Oreo cookies
1 (8 ounce) package cream cheese
1 package white chocolate chips
1 package chocolate chips (optional)

Put cookies and cream cheese in a food processor and mix until makes a mud-like paste (if you do not have a food processor, you can crush the cookies in a freezer bag and then mix with cream cheese using a hand mixer.) Shape into 1 inch balls. Place balls on cookie sheet and place in refrigerator for about 30 minutes.

Melt white chocolate chips, and quickly dip chilled balls. You can then drizzle with melted brown chocolate chips if desired. Keep finished truffles refrigerated.

Flat Iron Steak Marinade

Recipe Source Unknown

Flat Iron Steak Marinade


3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons water
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon tarragon
1/2 teaspoon fresh ground pepper
1 dash salt

1. Whisk all ingredients together.
2. Pour over 1 lb of steak and marinade for at least 3 hours, turning each hour.
3. Grill over med-high about 6 minutes per side.