Christmas Greetings!

Merry Christmas 

                            and 

                                  Happy New Year

            To each and everyone of you!                  

S'More Cookie Bars

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Sugar Cookie Icing

1 cup powdered sugar

2 teaspoons milk

2 tsp corn syrup

1/2 teaspoon extract (vanilla or almond!)

Simple ingredient list, right? 

Add your powdered sugar to a medium sized bowl and to that bowl add your milk and your corn syrup.  Mix well.  Then add your extract and slowly add more milk and corn syrup until you get the consistency you prefer. 

Twas the month after Christmas

                                        Twas the month after Christmas
                                              and all through the house
                                     nothing would fit me, not even a blouse.

                                The cookies I'd nibbled, the eggnog I'd taste...
                                  all the holiday parties had gone to my waist.

When I got on the scales there arose such a number!
When I walked to the store (less a walk than a lumber)

I'd remember the marvelous meals I'd prepared;
the gravies and sauces and beef nicely rared.

The wine and the rum balls, the bread and the cheese.
And the way I'd never said, "No thank you, please."

As I dressed myself in my husband's old shirt,
and prepared once again to do battle with dirt---

I said to myself, as only I can--
"You can't spend a winter disguised as a man!"

So--away with the last of the sour cream dip,
get rid of the fruit cake, every cracker and chip.

Every last bit of food that I like must be banished,
'til all the additional ounces have vanished.

I won't have a cookie--not even a lick,
I'll want only to chew on a long celery stick.

I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.

I'm hungry, I'm lonesome, and life is a bore---
but isn't that what January is for?

Unable to giggle, no longer a riot,
HAPPY NEW YEAR to all and to all a good diet!!

Pineapple Cranberry Ham

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Breakfast Bread Pudding

• 12 slices white bread
• 1 package (8 ounces) cream cheese, cubed
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
• 1/4 teaspoon salt
•  
• Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.

Cake in a Can ( what I sent to Brad in Iraq)

INGREDIENTS
8 oz butter
8 oz bittersweet chocolate
6 whole eggs
6 Tbs sugar
1/2 C flour
Caramel cream cheese frosting
1 1/2 pounds cream cheese
1/2 pound butter
1/2 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup caramel



DIRECTIONS
Melt butter and chocolate together.

Whisk eggs and sugar together.

Whisk melted chocolate mixture into egg and sugar mixture. Whisk in cake flour.

Pour cake mix into a tin can or container, bake at 350 degrees F for 20-25 minutes until outside of cake is set and center is still soft.

Top cake with your choice of toppings while still hot.

For icing: Cream butter and sugar. Fold in cream cheese.

Finish with caramel and vanilla.

Surprise Cookies

These cookies are awesome with either Rolo's or Milk Dud's
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Puppy Chow or Monkey munch

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Cute appetizer idea

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Sweet Potato Whoopie Pies with Maple Marshmallow Creme

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These sound so good!  I may just try them

Scotcheroos with Chocolate topping

Yesterday I posted Kellogg's version of Chocolate Scotcheroos.  However that is not how I made them last night.  My version:

6 cups of Rice Crispies
12 oz of butterscotch chips
3/4 Cup of peanut butter
12 oz of semi-sweet chocolate chips
1 TBS  of shortening                                                                                                                                     Melt the chips and peanut butter in a saucepan on stove.  Pour this over Rice Crispies so the cereal sticks together.  Spread in a 9 X 13 pan.  Refrigerate.   Melt chocolate chips and shortening in a saucepan on stove.  Pour over cooled butterscotch Rice Crispy bars.  Refrigerate until chocolate hardens.                                                                                     

Chocolate Pretzel rings

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Bacon Cheese Pull Aparts

• 1 egg
• 2 Tablespoons milk
• 1 (16.3 oz.) can Pillsbury® Grands® Flaky Layers Refrigerated Original Biscuits
• 4-6 slices crispy bacon, cooked and broken into 1/2-inch pieces (or you can use 4-6 Tablespoons packaged real bacon pieces)
• 1 cup shredded cheddar cheese
• 1/4-1/3 cup finely chopped green onions (4-5 medium), using both the green and white parts of the onion
• 1 (4-ounce) can mushroom pieces (optional)
• cooking spray

Preheat oven to 350. Spray an 11×7″ or 12×8″ (2-quart) glass baking dish with cooking spray (if you don’t having either of those size pans, you could probably use a 9×13″ pan–it just may turn out a little flatter). In large bowl, beat egg and milk with wire whisk until smooth. Separate biscuit dough into 8 biscuits and cut each biscuit into quarters. Gently stir the biscuit pieces into egg mixture to coat evenly, then fold in bacon, cheese, onions, and mushrooms, if desired. Spoon the mixture into your sprayed baking pan and arrange biscuit pieces in a single layer. Bake 23-28 minutes or until golden brown. Serve warm by cutting into squares, or just pulling biscuits apart. Makes about 8 servings.

Spinach Lasagna

I have wanted to try this for a long time.   Click on title to view

Firey Pepper Pasta

Recipe: Fiery pepper pasta

Padma Lakshmi

Ingredients

• 1 pound dry spaghetti or thin spaghetti
• Approx. 1-2 tablespoons coarse sea salt
• 1 cup olive oil
• 4-5 peeled, crushed garlic cloves
• 2 cups diced green bell pepper*
• 2 cups diced red bell pepper*
• 1 tablespoon crushed red chili flakes
• Fresh chopped herbs like parsley or dill (optional)

Preparation

1. Boil a large pot of water with salt on high heat until to a gently rolling boil. Toss and stir in pasta and cook to package instructions or al dente, usually 7-9 minutes.
2. While pasta is cooking, place a strainer at the ready in sink. Heat a skillet on medium heat and add olive oil. When hot, add bell peppers and then after 3-4 minutes add the garlic. Cook, stirring occasionally until peppers are softened and garlic is just barely turning golden but not brown.
3. Stir in chili flakes, and then remove skillet from heat before garlic turns dark as this will make it bitter.
4. Remember to remove and drain pasta in time and toss together with the peppers. Serve warm.
5. Stir in fresh parsley or dill.
(*Yellow and orange bell peppers are also nice instead)

Corned Beef and Cabbage

Recipe: Corned beef and cabbage

Ariane Duarte

Ingredients

• 1 1/4 pounds small red-skinned potatoes, halved
• 3 medium carrots, peeled and cut into 2-inch pieces
• 2 cloves garlic
• 1 tablespoon brown sugar
• 1 bay leaf
• 2 1/2 -3 pounds corned beef brisket
• 3 cups water
• 1 bottle dark beer
• 1 small green cabbage, cut into 8 wedges

Preparation

Combine potatoes, carrots, garlic, sugar and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 1/2 hours.
Remove beef from slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.

Serving Size

Serves 8

Ruldolph the Red Nosed Reindeer Cookies

These are really cute!

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Christmas Decorating Ideas: Cookie Dough Gift - Main - Christmas and Holiday Home Decorating Ideas - Photos - SouthernLiving.com

Christmas Decorating Ideas: Cookie Dough Gift - Main - Christmas and Holiday Home Decorating Ideas - Photos - SouthernLiving.com

25 Great Food gifts

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Google Books-The Christmas Cookie Club

The Pie of the South (Sweet Potato Pie!)

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Mocha Almond Pie

     1 teaspoon instant coffee granules
     2 tablespoons boiling water
     1 milk chocolate candy bar with almonds (7 ounces)
     1 carton (8 ounces) frozen whipped topping, thawed
     1 pastry shell (9 inches), baked
     Chocolate curls and additional whipped topping, optional

     In a small bowl, dissolve coffee in boiling water; set aside. In a microwave,
     melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped   
     topping.     Fold in coffee and remaining whipped    topping. Pour into
     pastry shell; freeze.       Remove from the freezer 15 minutes before
     serving. Garnish with chocolate curls and additional whipped topping
     if desired. Yield: 6-8 servings.

How to cook a turkey and more

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Marbled Pumpkin Cheesecake (Stolen from Betty Lynch)

Thanksgiving Dessert: Marbled Pumpkin Cheesecake

written by Betty Lynch |
Marbled Pumpkin Cheesecake
This recipe was given to me by a co-worker. Makes a beautiful dessert for a special dinner.
Crust:
1 cup gingersnap cookie crumbs (about 20 cookies)
1 tablespoon canola oil
Filling:
20 ounces low-fat cottage cheese (2 1/2 cups)
12 ounces reduced-fat cream cheese (1 1/2 cups), softened
1 cup sugar
4 tablespoons cornstarch, divided
1 large egg
2 large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions
8 ounces reduced-fat sour cream (1 cup)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon lemon juice
3/4 cup unseasoned pumpkin puree
3 tablespoons dark brown sugar
2 tablespoons unsulfured molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Directions:
Preheat oven to 325̊F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.
To prepare filling & bake cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the work bowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice. To the remaining filling, add pumpkin , brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.
Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Coat a knife with cooking spray and run it around the edge of the cake. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.

Madarin Oriental Chicken Salad

     1 (12 ounce) bag romaine lettuce
     2 -3 tablespoons sesame seeds, lightly toasted   
     1 (2 ounce) bag slivered almonds
     1 (9 ounce) package Perdue Short Cuts original roasted carved chicken breasts
     1 (15 ounce) can mandarin oranges
     1/2 of 5 oz. can la choy chow mein noodles

 Toast sesame seeds in a pan with a teaspoon of peanut oil on low until golden
 Combine all lettuce, oranges,chicken and sesame seeds. Top with almonds and noodles in preferred         amounts.  I like to use Ken's Raspberry Walnut Vingerette on mine.

Mashed Potato Chicken Roll-Ups Recipe | Taste of Home Recipes

Mashed Potato Chicken Roll-Ups Recipe | Taste of Home Recipes

Pumpkin Dip

8 oz cream cheese
1 (15 oz) can solid packed pumpkin
2 cups of powdered sugar
1 TBS ground cinnamon
1 TBS pumpkin pie spice
1 tsp of frozen orange juice concentrate

In a bowl mix cream cheese and powdered sugar.  Gradually add pumpkin. 
Stir in remaining ingredients.  Chill until served.  Serve with ginger snaps
or vanilla wafers.

Another sweet potato recipe

5 large sweet potatoes
1/2 cup maple syrup
3/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
5 tablespoons butter

Bake the sweet potatoes in a preheated 375˚F about 45 minutes.  Take the potatoes out of the oven and increase temperature to 400˚F.  Peel the skins off the potatoes and scoop the insides into a large mixing bowl.  Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher until they are a little chunky. In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender.
Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping.  Bake at 400˚F until golden brown on top, about 25 minutes.

Coconut Pecan Chocolate Pie

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Pumpkin Dog Biscuits

                                        Above is a pumpkin with a Boston Terrier face carved into it.

Pumpkin is an excellent treat for dogs.  That is, canned pumpkin with no sugars or spices added.  In fact it is recommended for dogs that need to lose weight. Click on title to view

The Night Before Christmas

A cute little poem before we head into the holiday season

The Night Before Christmas
‘Twas the night before Christmas and all round my hips
Were Fannie May candies that sneaked past my lips.
Fudge brownies were stored in the freezer with care
In hopes that my thighs would forget they were there.
While Mama in her girdle and I in chin straps
Had just settled down to sugar-borne naps.
When out in the pantry there arose such a clatter
I sprang from my bed to see what was the matter.
Away to the kitchen I flew like a flash,
Tore open the icebox then threw up the sash.
The marshmallow look of the new-fallen snow
Sent thoughts of a binge to my body below.
When what to my wandering eyes should appear
A marzipan Santa with eight chocolate reindeer!
That huge chunk of candy so luscious and slick
I knew in a second that I’d wind up sick.
The sweet-coated santa, those sugared reindeer
I closed my eyes tightly but still I could hear;
On Pritzker, on Stillman, on weak one, on TOPS
A Weight Watcher dropout from sugar detox.
From the top of the scales to the top of the hall
Now dash away pounds now dash away all.
Dressed up in Lane Bryant from my head to nightdress
My clothes were all bulging from too much excess.
My droll little mouth and my round little belly,
They shook when I laughed like a bowl full of jelly.
I spoke not a word but went straight to my work
Ate all of the candy then turned with a jerk.
And laying a finger beside my heartburn
Gave a quick nod toward the bedroom I turned.
I eased into bed, to the heavens I cry–
If temptation’s removed I’ll get thin by and by.
And I mumbled again as I turned for the night
In the morning I’ll starve… ’til I take that first bite!

Sweet Potato, Yam???? There is a difference

Many do not realize it but there is a difference  Click on title to view article

Reese’s Peanut Butter Cup S’mores Pie

I got this recipe from a site called GrinandBakeIt.com  Sounds yummy!

1 1/2 c. graham cracker crumbs

1/4 cup sugar

1/3 c. butter, melted

ice cream fudge topping

1/2 gallon Dryer’s Reese’s Peanut Butter ice cream, softened

1 jar Marshmallow Cream

Mini Marshmallows (enough to cover top of pie)

Directions:

   In a small bowl, combine the crumbs and sugar; add butter
   and blend well. Press onto the bottom and up the sides
   of a lightly greased 9-in. pie plate. Bake at 375 degrees F
   for 8-10 minutes or until crust is lightly browned. Cool
   on a wire rack completely and freeze for 15 minutes.
   Spread a layer of fudge sauce onto frozen crust and refreeze
   (about 30 minutes). Spread softened ice cream onto fudge
   layer and refreeze until firm. Spread a layer of marshmallow
   cream and sprinkle with mini marshmallows. Refreeze for about
   4 hours. (Freezing overnight is best). Prior to serving broil
   pie until mini marshmallows are lightly toasted. Watch closely.
   It will only take a minute or two and will burn quickly.
   Garnish each slice with 1/2 of a Reese’s Peanut Butter Cup.

Creamy Cinnamon Dip

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5 Ways With Mulling Spices - Photos - SouthernLiving.com

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Cherry Blueberry Pie

Pastry for a double-crust pie (9 inches)
     2 cups of pitted sweet cherries
     2 cups fresh blueberries or frozen unsweetened blueberries
     3/4 cup sugar
     1/4 cup all-purpose flour
     1/8 teaspoon ground nutmeg
     1 tablespoon butter
     Additional sugar


     Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside.
     In a large bowl, gently combine cherries and blueberries. Combine the sugar,
     flour and nutmeg; stir into fruit. Let stand for 10 minutes. Pour into crust.
     Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or
     until pastry is golden brown and filling is bubbly. Cool on a wire rack.
     Yield: 6-8 servings.

Meatballs

    1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
    1 bottle (14 ounces) ketchup
    1/4 cup A.1. steak sauce
    1 tablespoon minced garlic
    1 teaspoon Dijon mustard

    Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the
    ketchup, steak sauce, garlic and mustard. Pour over meatballs. Cover
    and cook on low for 3-4 hours or until meatballs are heated through.
    Yield: about 6 dozen.

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

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Raspberry Pie

1 quart fresh raspberries
3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons instant tapioca
4 tablespoons water
2 9" refrigerated pie crusts
1 egg white
3 tablespoons butter
Serving Size: 1 piece
Servings: 8

Preheat oven to 425°F.
Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl.
Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white
(reserve some beaten egg white to brush top crust).  Spoon raspberry mixture
into bottom crust. Dot raspberry mixture with butter (see TIP). Top with
remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top
crust to allow steam to escape while baking.  Bake at 425º F for 10 minutes.
Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges
of pie crust with aluminum foil to prevent over browning.

TIP: To dot with butter, grate cold butter on a cheese grater and sprinkle grated
butter over pie filling.

Lorann Oils hard candy and Lollipop recipe

Lorann Oils is in my home town of Lansing in Michigan.  Their flavoring oils can be found in many grocery stores in the baked goods aisle.  This hard candy was a favorite of mine at Christmas time for years.  It is good flavored with peppermint,spearmint or anise oil.  Click on title to view.

Whoopie Pies

1 cup flour 1/4 cup cocoa 1 tsp. baking soda 1/4 tsp. salt 1/2 cup sugar 1 egg white 1/4 cup shortening or coconut oil 1/2 cup skim milk 3/4 cup marshmallow cream

Combine the first four ingredients (flour, cocoa, baking soda and salt) in a small bowl and set aside. In a small mixer bowl, beat sugar, shortening and egg white until light and fluffy, about 2 minutes. *NOTE* The recipe calls for shortening but I like to use coconut oil for health reasons and to add a hint of coconut flavor. If you use coconut oil, be sure to get the healthy (unrefined) stuff that is white and smells like coconut, not the stuff you buy at Wal-mart for your popcorn! Now, back to the recipe: Stir the dry ingredients into the stuff in the mixer bowl and then add the milk and stir just until combined.

Drop by small spoonfuls onto large ungreased baking sheets, making 36 cookies. Bake 5-7 minutes until top springs back when lightly touched. Cool completely. Spoon 2 t. marshmallow spread in between 2 cookies . Store in airtight container up to 3 days. Makes 18 small whoopie pies!

Honey Baked Ham

5 pounds ready-to-eat extra lean ham (can also use pre-sliced)
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze.
5. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Boston Baked Beans

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I love baked beans and this recipe looks better than the one I have used for holiday gatherings in the past

Muppet Show - Swedish Chef - making cake

Pumpkin waffles

We have had pumpkin pancakes and they were pretty good but I'd like to try these pumpkin waffles.


2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
 
Preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks . Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon about one cup of batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner**.


**I freeze any excess waffles and warm in microwave on those mornings I don't feel like making breakfast

Banana Blueberry Bread

1 Cup of canned or frozen blueberries
1 1/2 Cups of flour
2/3 cup of sugar
2 1/4 tsps baking powder
1 Cup of mashed  banana
1/2 tsp salt
1/2 Cup quick-cooking oats, uncooked
2 eggs
1/3 Cup peanut oil

Preheat oven to 350.  Sift together flour, sugar, baking powder and salt.  Stir in oats.  Add eggs, oil and bananas to the dry ingredients; mix well.  Distribute blueberries evenly through batter.  Turn batter into a greased and floured 8x5 loaf pan.  Bake 70 minutes.  Cool in pan 10 minutes.  Remove and cool completely before slicing.

Apple Pie Muffins

TOPPING

     1/2 cup firmly packed brown sugar
     1/3 cup all-purpose flour
     1/4 cup unsalted butter, melted
     1 teaspoon cinnamon


MUFFINS

     1 1/2 cups firmly packed brown sugar
     2/3 cup vegetable oil
     1 egg
     1 1/2 teaspoons vanilla
     2 1/2 cups all-purpose flour
     1 teaspoon baking soda
     1/4 teaspoon salt
     1 cup buttermilk
     2 cups diced peeled firm tart apples (such as Spy, Granny Smith)


    Note:Cinnamon could be added to the batter ( about 1 teaspoon or less).Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. In a separate bowl, sift together flour, soda and salt. Stir oil mixture into flour mixture alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups filling 3/4 full. Sprinkle topping over evenly. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Hasselback Potatoes

No, not the pro football player or his wife.  This is a recipe from a restaurant in Stockholm.  I may try these.

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Apple Raspberry Cobbler

1 can (21 oz) apple pie filling with more fruit
1 can (21 oz) raspberry pie filling with more fruit
1 tablespoon finely chopped crystallized ginger
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 teaspoons milk
1 tablespoon sugar

     Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish,     spoon both pie fillings and ginger; stir gently to mix well.  Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips.
Continue weaving cross-strips with second half of strips folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar.   Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.

Easy Ranch Chicken

6-8 servings

4 skinless, boneless chicken breasts, cooked and shredded or cubed
1 can cream of mushroom
1 can cream of chicken
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15.25 oz) whole kernel corn, well drained
1 cup crushed Doritos, cheese flavor preferred
2 cups shredded Mexican blend cheese (just Monterrey Jack or Cheddar works, too)
Preheat oven to 350˚F.  Spray 9″ x 13″ baking dish with nonstick cooking spray.In a large bowl, mix together the chicken, soups, Rotel and corn.  Pour mixture into the baking dish and top with the cheese.  Bake, uncovered, for 20 minutes.  After 20 minutes, take the casserole out of the oven and layer with the crushed Doritos.  Bake an additional 10 to 15 minutes, until the chips are toasted.  Let set 5 minutes before serving.

Gin and Cranberry Juice

1 12-oz bag fresh cranberries
1/2 cup white sugar
1/4 cup water
1 cup seltzer/club soda
1 cup gin
2 tablespoons lime juice (about 3 limes)

In a medium saucepan, bring the cranberries, sugar and water to a simmer and simmer uncovered until berries hiss and pop.  Stir occasionally. This should only take a few minutes if the berries aren’t frozen or cold from the refrigerator, but if they are, it will take 5-8 minutes or so. Place your sieve/ricer/food mill over a large. Place 1 cup of cranberries aside for garnish, and force the remaining ones through the sieve. Throw away the solids remaining (seeds, skins, etc.), and add the whole berries to the cranberry syrup mix. Cool completely in the fridge for 2 hours, then add the rest of ingredients to the pitcher (soda, gin, and lime juice), stir, and serve over ice (or not) when ready. You can definitely make the cranberry puree a day or two ahead of time, but don’t add the soda and other ingredients until when you’re ready to serve.

Thanksgiving Cookie Turkeys

Cute idea !Click title to view

Food storage chart

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Thank you, Trisha

Thanks for all the effort you have been putting into this recipe blog.  To everyone else, don't be shy post some of your own recipes.  You might just help someone come up with an idea for dinner or a dish for a holiday gathering.

Strawberry Rhubarb jam

I love the combination of Strawberries and Rhubarb.  I made the best Strawberry and Rhubarb pie once.  So that is why this jam appeals to me.  Click on title to view

Welcome Kathie Sample-Perez!

So glad you could join us Kathie!  As you can see we have compiled an assortment of recipes since we were on Facebook.  Take a look around and make sure to share some of your favorite recipes too.  Oh and feel free to comment on the recipes posted (i.e., an ingredient you add to the same recipe to enhance it, a question about a recipe or maybe just a compliment).  Enjoy!  : )  

Lindy's Cheesecake

CRUST
1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1 egg yolk

CHEESECAKE
5 packages (8 oz each) cream cheese softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel, if desired
1 tablespoon grated lemon peel, if desired
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 whipping (heavy) cream

GARNISH
3/4 shipping (heavy) cream
1/3 cup slivered almonds toasted, and lemon or orange peel, if desired

1) Heat oven to 400F. Lightly grease 9-inch spring-form pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms, gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8-10 minutes or until lightly golden brown, cool. Press remaining dough 2 inches up side of pan.

2) Heat oven to 475F. In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks, and 1/4 cup whipping cream, on low speed until well blended. Pour into crust.

3) Bake 15 minutes. Reduce oven temperature to 200F. Bake 1 hour longer. Cheesecake may not appear to be done, if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven, leave cheesecake in oven for 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts, 30 minutes.

4) Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled, cover and continue refrigerating at least 9 hours but no longer than 48 hours.

5) Run metal spatula along side of cheesecake to loosen apart. Remove side of pan, leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds and lemon peel. Store covered in refrigerator.

Chocolate Dream Tart

1/3 cup butter or margarine, softened
1 cup all-purpose flour
1 egg
1 tablespoon butter or margarine
1 can(14 oz) sweetened condensed milk
1 bag (12 oz) semisweet chocolate chips(2 cups)
1/2 cup chopped walnuts
1 teaspoon vanilla
Unsweetened whipped cream, if desired

1) Heat oven to 400F, In medium bowl, cut 1/3 cup butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg until dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan with removable bottom. Bake 12 to 15 minutes until golden brown, cool on wire rack.

2) Reduce oven temperature to 350F, In 2-quart saucepan, melt 1 tablespoon butter over low heat. Stir in milk and chocolate chips. Cook over low heat, stirring occasionally until chocolate is melted. Stir in ealnuts and vanilla. Spread in baked crust.

3) Bake about 25 minutes or until edge is set but chocolate appears moist in center. Cool completely in pan on wire rack, about 1 hour. To serve, top each slice with whipped cream.

NEW TWIST
To show off this wonderfully rich dessert, garnish with chocolate curls or dip ends of toasted walnut halves into melted chocolate and place on each serving with dollop of whipped cream.

Make-Ahead Magic
To make ahead, tightly cover the completely cooled tart and refrigerate up to 3 hours or freeze up to 2 months. About 1 hour before serving, unwrap frozen tart and let stand at room temperature to thaw.

Easy Caramel Sticky Rolls

1/2 cup packed brown sugar
1/2 cup whipping (heavy) cream
1/4 cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 can (1 oz) refrigerated soft breadsticks

1) Heat oven to 350F. In ungreased 8-inch round pan, mix brown sugar and shipping cream. Sprinkle with pecans.

2) In small bowl, mix granulated sugar and cinnamon. Unroll breadsticks dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end, separate at perforations. Place coiled dough in pan.

3) Bake 20 to 25 minutes or until golden brown, Cool 1 minute. Place heatproof serving plate upside down onto pan, turn plate and pan over. Let pan remain 1 minute so caramel can drizzle over rolls.

Easy Caramel Apple Sticky Rolls
Omit the cinnamon-sugar mixture and spread 1/3 cup cinnamon-flavored applesauce over dough.

Merry Cherry Fudgies

Cookies
1/4 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla

Cherry Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup finely chopped red or green maraschino cherries, well drained
2 tablespoons butter or margarine, softened
1 egg

Cherry Glaze
1/2 cup powdered sugar
1 to 2 teaspoons red or green maraschino cherry juice
Additional red or green maraschino cherries, well drained and finely chopped, if desired.

1) Heat oven to 350F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed or mix with a spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla.

2) Place mini foil or paper baking cup, if desired in each of 24 mini muffin cups. 1 3/4 x 1 inch. Divide dough into 24 equal pieces. Press each piece in bottom and up side of muffin cup. In small bowl, mix all filling ingredients. Spoon about 2 teaspoons, filling into each cup.

3) Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool 1 hour, loosen from cup with tip of knife. Remove from pan to wire rack. In small bowl, mix 1/2 cup powdered sugar and cherry juice until smooth and spreadable. Drizzle glaze over cookies, sprinkle with additional chopped cherries.

Thumbprint Cookies

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg yolk
1 cup all purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
About 6 tablespoons jelly or jam, any flavor

1) Heat oven to 350F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

2) Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

3)Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary, immediately remove from cookie sheet to wire rack. Fill each thumbprint with about 1/2 measuring teaspoon of the jelly.

Fudgy Peanut Cookies
Roll balls of dough in finely chopped salted dry-roasted peanuts. Cool completely , fill indentations with purchased hot fudge topping or hazelnut spread with cocoa(from 13-oz jar) instead of jelly.

Lemon-Almond Thumbprint Cookies
Roll balls of dough in finely chopped slivered almonds. Fill indentations with Lemon Curd or purchased lemon curd instead of the jelly.

Crab Cakes

1/3 cup mayonnaise dressing (miracle whip)
1 egg
1 1/4 cups soft bread crumbs(about 2 slices bread)
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper(cayenne), if desired
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
3 cans (6 oz each) crabmeat, well drained, cartilage removed and flaked
1/4 cup dry bread crumbs
2 tablespoons vegetable oil

1) In medium oil, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except dry bread crumbs and oil. Shape mixture into 6 patties about 3 inches in diameter (mixture will be moist). Coat each patty with dry bread crumbs.

2) In 12 inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Hot and Savory Peanuts

2 teaspoons vegetable oil
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/4 teaspoon ground red pepper(cayenne)
1/2 to 3/4 teaspoon garlic salt

1) In 8-inch skillet, heat oil over medium heat. Stir in peanuts, chili powder and red pepper. Cook over medium heat about 2 minutes, stirring occasionally until peanuts are warm, drain over paper towels.
2) Sprinkle garlic salt over peanuts, toss. Cool completely. Store in tightly covered container at room temperature.

NEW TWIST
Customize your munchies. Mix the spiced peanuts with small corn chips or cheese curls for a great snack mix.

Savory Pecans

Since we have pecan trees in our yard, I may have to try this recipe for the holidays.

2 cups of pecan halves
2 medium green onions, chopped (2 tablespoons)
2 tablespoons butter or margarine, melted
1 tablespoon soy sauce
1/4 teaspoon ground red pepper(cayenne)

1) Heat oven to 300F. In small bowl, mix all ingredients. In ungreased 15x10x1 pan, spread pecans in single layers.

2) Bake uncovered about 10 minutes or until pecans are toasted. Serve warm, or cool completely. Store in airtight container at room temperature up to 3 weeks.

Chinese-Spiced Pecans
Omit ground red pepper. Stir in 2 teaspoons five-spice powder and 1/2 teaspoon ground ginger.

Tex-Mex Pecans
Omit soy sauce and ground red pepper. Stir in 1 tablespoon Worcestershire sauce. 2 teaspoons chili powder, 1/4 teaspoon garlic salt and 1/4 teaspoon onion powder.

Holiday Inspiration
Variety is the spice of life! Try walnut halves or peanuts, instead of the pecans. Or to really wow, everyone, use whole macadamia nuts(hint-club stores often sell these for a song, but in larger amounts, so split the container with friends)

Merry Mimosas

2 cups chilled orange juice
2 cups chilled cranberry juice cocktail
1 bottle(1 liter) dry champagne or sparkling wine chilled

1) In 1 1/2 quart pitcher, mix orange juice and cranberry juice cocktail
2) Pour champaign into glasses until half full. Fill glasses with juice mixture.

Roast Beef and Horseradish Spirals

 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 10-inch flour tortillas, cheese flavoured are nice

Combine first 6 ingredients. Place the two tortillas on work surface, spread half of cheese over each,
top each with half of the roast beef slices, leaving a 1/2 inch border around edges.  Roll up, wrap tightly in plastic wrap.
Refrigerate until firm, 30 minutes or up to 1 day ahead.Cut diagonally into 1/2 inch slices and serve.

Welcome Debbie!

It looks as though Debbie Humphries has sneaked in on us sometime.  I didn't even know you were here until I checked the settings.  Anyway, so glad you could join us.  Feel free to browse, post or comment anytime. 

Tater Topped Casserole

Another version of this was posted earlier but this is a healthier version because it includes veggies and french fried onions.  Yum!  Click title to view

Win a month of Pillsbury Toaster Strudel

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Cookbook Giveaway: 1,001 Ways to Cook Southern - Eating Our Words - SouthernLiving.com

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Cookbook Giveaway: 1,001 Ways to Cook Southern - Eating Our Words - SouthernLiving.com

Triple Chocolate Mess Cake in a Crockpot

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Spinach and Mushrooms Quesadillas

These arewesome!

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Big Soft Ginger Cookies

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43 Cake Baking Tips

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Never to old to learn something new

Last week while browsing recipe sites I learned something I have never known.  At the end of aluminum foil or plastic wrap rolls there are tabs you punch in to keep the roll locked in place.  I can't tell you how many times I have had a roll fall out of the box and I have had to roll it back up and put it back in the box.  Now, I hope I have helped someone else to keep their rolls in place! : )

Banana-Sour Cream Cake recipe

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Banana-Sour Cream Cake recipe

Graham Cracker Eclair "Cake" recipe

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Graham Cracker Eclair "Cake" recipe

Boston Cream Pie Minis recipe

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Boston Cream Pie Minis recipe

Creamy Broccoli-Stuffed Chicken Breasts recipe

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Creamy Broccoli-Stuffed Chicken Breasts recipe

No Bake Nutella Cookies

• 1/2 cup butter
• 1/2 cup milk
• 1 & 3/4 cups sugar
• 1/2 cup cocoa
• 1 teaspoon vanilla
• 1/2 cup Nutella
• 3 cups rolled oats

1. In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3 minutes, still stirring.
2. Remove from heat and add Vanilla.
3. Add Nutella.
4. Add oats and mix well.
5. Drop quickly onto  waxed paper and allow cookies to cool and set.

Cheddar Bay Biscuits

Someone I know (who shall remain nameless) loves Red Lobster's biscuits.  These seem pretty close to what they make.  Click on title to view

The Ultimate Chocolate Lover's Breakfast - Chocolate French Toast

I bet this would be good with Nutella in place of the chocolate
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The Ultimate Chocolate Lover's Breakfast - Chocolate French Toast

Peach Almond Muffins

I make these frequently at our house
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Broccoli Mac n Cheese

This sound sooo good!  Click on title to view

Finnish Pasty Recipe

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Some of you know that my maternal grandparents immigrated here from Finland.  Many of the Finnish people went to the Upper Peninsula of Michigan to live as did my grandparents.  The months are very long in the winter in the Upper Peninsula and very cold.  So, they ate heartily in order to sustain themselves and this is just one of the many recipes they made to do just that.

Vegetable Soup Recipe | Recipe4Living

Vegetable Soup Recipe | Recipe4Living

Quick Chicken Quesadillas Recipe | Recipe4Living

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Quick Chicken Quesadillas Recipe | Recipe4Living

Apple and Pumpkin Spice Muffins

1/2 Cup of skim milk
4 eggs whites, lightly beaten
1-16 oz of pumpkin
3 TBSP vegetable oil
2 Cups finely diced unpeeled green apple
1 Cup white flour
1 1/2 Cups of whole wheat flour
1 1/4 Cups  Sugar
4 tsp pumpkin pie spice
1 tsp baking soda

Preheat oven to 350. Combine milk, egg substitute or egg whites, pumpkin,oil and diced apple.  Mix flours, sugar, pumpkin pie spice and baking soda together and add to the other ingredients.  Stir just until moistened.  Spoon into muffin tins that have been sprayed with cooking spray or lined with papers.  Bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean.

Cranberry Muffins

1 Cup of fresh cranberries
1/3 Cup of confectioners sugar
2 Cups of unbleached all purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 Cup granulated sugar
1 egg slightly beaten
1 Cup of whole milk
3TBS unsalted butter, melted

Preheat oven to 400.  Grease muffin cups.  Pick over, wash and drain the cranberries.  Sprinkle with confectioners sugar and set aside.  In a small mixing bowl, sift together the flour, baking powder, salt and granulated sugar.  Sift a second time into a large bowl and set aside.  In a small bowl stir together the egg and milk and then the butter,  Add the milk mixture to the reserved flour mixture, stirring as little as possible, just enough to moisten the dry ingredients.  Fold in the cranberries.  Fill muffin cups 2/3 full and bake 20-25 minutes.  Cool briefly on a wire rack.

Holiday Broccoli Casserole

2-16 oz pkgs frozen broccoli
1/2-9 oz package of frozen corn
one 24 oz carton of cottage cheese
3 Eggs
1/3 Cup of margarine or butter
1/3 Cup of all purpose flour
2 Cups of shredded Swiss cheese
1/2 Cup of chopped onion
8 slices of bacon cooked crisp and crumbled
1/2 Cup of Wheat Germ

salt and pepper to taste


Preheat oven to 350.  Cook broccoli and corn, separately according to package directions; drain.  Combine cottage cheese, eggs, butter and flour in a blender or food processor until smooth and set aside.  Combine, broccoli, corn, onion, cheese and salt and pepper in a large mixing bowl; blend in cottage cheese mixture into a 9x11 baking dish;sprinkle with bacon and wheat germ on top.  Bake for 45 minutes.

Pumpkin Cake Roll

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TA DA!

I wanted to categorize the recipes posted on this blog.  I was not certain how to accomplish this.  As noted, in a previous posting, I thought I could not have an index and an archive of the recipes.  However, with much determination to have both, I figured it out on my own. Nope, no help from "Bill Gates, Jr." (my hubby),  I did it all on my own.  Am I proud?  You bet I am!

After I finished the index, I took note of the most popular categories; Desserts and Appetizers.  Hmmmmm...what does that say..Hahahaha!  I will say this though some of the recipes are cross-referenced in their perspective categories.

Now don't forget we can still look at recipes in the archives.  Just scroll down a little further to view archived recipes.

Butternut Squash Apple Soup Recipe

• 1 yellow onion, chopped
• 1 rib of celery, chopped
• I carrot, chopped
• 1 Tbsp butter
• 1 butternut squash, peeled, seeds removed, chopped
• 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
• 3 cups chicken broth (or vegetable broth if vegetarian)*
• Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

Cream of Broccoli Soup

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SUGAR

Ever wonder how much a gram(s) of sugar is in your food labels.  Check this out!  Makes ya think twice about buying some of these products.  Click on title to view

Try Campbell Soup

Enter sweepstakes to win the 25,000.00 Grand Prize.

Try Campbell Soup

Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins
adapted from Laura Rebecca's Kitchen

2 cups flour (I used 1 cup all-purpose flour and 1 cup whole wheat flour)
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup low-fat vanilla yogurt
2/3 cup packed brown sugar
4 tbsp oil
1 tsp vanilla

Topping:
1/2 stick butter, melted
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool. Yields 12 standard muffins.

Homemade Vanilla

I'd like to try this
Click on title to view

Lemon Pepper Chicken

• 1 garlic clove, minced
• 2 teaspoons lemon pepper seasoning
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• juice of 1/2 lemon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 2 boneless, skinless chicken breasts
• lemon wedges for garnish

1. In a bowl combine all ingredients except the chicken.
2. Place chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are a uniform thickness. This ensures that they will cook evenly.
3. Place chicken in a glass dish. Pour the marinade over the chicken. Turn the chicken to coat. Marinate for 2 hours.
4. After two hours, remove the chicken from the marinade and discard the remaining marinade.
5. Cook the chicken in a skillet 3-4 minutes on each side or until cooked through. Serve with lemon wedges

Seven Layer Dip

• 1 14.5 ounce can of spicy refried beans
• 1 8 ounce container of guacamole
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 packet of taco seasoning
• 1 cup cheddar cheese, shredded
• 2 green onions, diced
• 1 can sliced olives
• 2 medium tomatoes, diced

1. Combine the mayo, sour cream and taco seasoning in a small bowl.
2. Spread the refried beans on the bottom of a 13 x 9 inch pan.
3. Spread guacamole on top of the beans.
4. Spread the mayo, sour cream and taco seasoning mixture on top of the guacamole.
5. Sprinkle the cheese, green onions, olives and then tomatoes.

Nutella Chocolate Chip Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

Directions:
1. Preheat the oven to 375 degrees and prep baking sheets with parchment paper.

2. In a large bowl whisk together the flour, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

4. Gradually add the flour until the mixture is combined.

5. Then mix Nutella. Finally add in the chocolate chips.

6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.

Beef-Shitake-Barley Soup

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Turtle Cake

I have had this recipe forever.  In fact, Bob mentioned this morning how old the index card I have it on looked.  Speaking of Bob, I made this cake for him when he came to visit me in Michigan.  I quickly learned that you do not ask Bob to help when unwrapping caramels are involved.  I sat him down on the couch with a bowl for the unwrapped caramels and one for the wrappers.  Somehow, I think he must have gotten confused by my instructions because when I checked on him, he was eating about every other caramel he unwrapped. : )


1 box German Chocolate cake mix
1/4 lb butter
14 oz pkg caramels (I prefer Kraft)
7 oz sweetened condensed milk
6 oz chopped pecans
6 oz semi-sweet chocolate chips

Mix cake mix as directed on box.  Bake half the mix in a greased and floured 13x9 pan in a 350 degree oven for 15 minutes.  In the top of a double boiler melt together butter, caramel and sweet milk.  Remove top pan of double boiler from heat.  Cool butter mixture slightly and pour over baked half of cake.  Pour the rest of the cake batter over butter mixture.  Then sprinkle the batter with chocolate chips and pecans.  Bake in a 350 degree oven 20-25 minutes.  **Serve with vanilla ice cream or Cool Whip.

**I never serve it with either because it is so rich without these

Tips

Crack Egg In Cup Before Measuring Shortening or Margarine
Tired of trying to clean the margarine or shortening out of the measuring cup after you use it? I am! But I discovered a trick today. If your recipe calls for an egg(s), crack the egg into the measuring cup your going to use for measuring the margarine or shortening. Pour the egg into your mixing bowl. now using the same measuring cup that the egg was in, measure out the margarine or shortening. You will be surprised at how easily the margarine or shortening comes out leaving behind no greasy gobs of shortening or margarine. 

Single edged razor blade useful for spills

I always keep a razor blade holder with a new single edge blade in it in my kitchen drawer. It is a great tool for cleaning ceramic stove top spills, caked on spills in the refrigerator or other stubborn spots. Just hold the blade at about a 30 degree angle so you don't scratch what you are working on (especially on your ceramic stove top). Draw the blade across just like you are scraping paint. Usually peels right off.

Copycat Olive Garden Minestrone

This recipe is awesome!  However, I did tweak it a bit by adding a dash of red wine, a few drops of Tabasco sauce, Worcestershire sauce.Click on title to view

Spinach, Bacon and Potato Pie

2 lbs of Yukon Gold Potatoes
1-6 oz bag of baby spinach
3 TBS bread crumbs
4 slices of bacon
1 large onion
3 garlic cloves
1 large egg
1/2 Cup Romano cheese
1/2 Cup Mozzarella cheese
1 tsp salt
1/2 tsp pepper
2 tsp hot sauce

Cook pealed potatoes in boiling water until tender.  Stir in spinach.  Drain, place in a large bowl and mash.  Spray a pie plate and sprinkle with bread crumbs.  Cook bacon until crisp and then crumble.  Cook onion and garlic in bacon drippings until soft.  Then stir into potato mixture with egg, cheese, salt, pepper and hot sauce Spoon into pie plate Sprinkle with 3 TBS of romano cheese.  Bake at 350 for 50 minutes.

Peanut Butter Pie

I got this recipe from my now deceased older brother Tom who was an excellent cook and that was how he made a living.  Love you and miss you, Tom.

Peanut Butter Pie

2 Cups Vanilla Ice Cream
1 Cup Jiff Crunchy Peanut Butter
1 tsp  vanilla
1 TBS white sugar
1 nine inch graham cracker crust

Mix first four ingredients and freeze in the graham cracker crust until firm.

Caramel Apple Crumb Pie

Pie crust of your choice, either homemade or store bought

Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice

Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 1/2 tablespoons caramel sundae syrup

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally.  Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.  To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.  Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Drizzle syrup over apple mixture; sprinkle topping over syrup.

Bake at 375° for 30 minutes or until apples are tender.  Cool on a wire rack

Cranberry Fluff

2 cups raw cranberries, ground in a food processor or chopped very finely
1 cup white sugar
1 pint heavy whipping cream
6 cups miniature marshmallows
1 can crushed pineapple, drained

Combine the ground cranberries and sugar in a bowl. In another bowl, whip the cream and stir in the miniature marshmallows. Let both mixtures sit in the refrigerator for at least 3 hours and then fold the cranberry mixture into the whipped cream. Then gently fold in the crushed pineapple and spoon the mixture into your serving dish. Cover with plastic wrap and let set for several hours (or overnight) in the refrigerator.

Bleu Cheese Dressing

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Bob absolutely loves bleu cheese dressing.  I may try this one day soon

Ameretto

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Cherry Pound Cake

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Fun hot dogs for kids

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Hot spiced instant tea

I am a big tea drinker.  I used to drink coffee but when I began having stomach issues, I switched to tea. I received this recipe from a good friend who gave me a jar of this tea as a Christmas gift.  Thanks Laurie!

1 can of orange Kool-Aid
1/4 Cup pre-sweetened lemonade Kool-Aid
1 Cup instant tea
1 tsp cinnamon
1/2 tsp ground cloves

Mix all together in a bowl or for a layered look in jar, do small scoops a little at a time.  To drink start with 2-3 tsp per hot cup of water.  In other words, flavor to your liking.

No bake Cherry Cheese Pie

In all fairness to Michigan I can't help but mention Traverse City, Michigan is the cherry growing hub in Michigan.  I have never been to the annual cherry festival they have in July of each year but it seems like fun.  Have any of ya'll ever been?  Anyway, here is my cherry cheese pie recipe.  I don't know why but we have always referred to it as cherry cheesecake.  Maybe because it is so similar to cheesecake.

1-9 inch graham cracker crust
1- 8 oz pkg of cream cheese
1-14oz can of sweetened condensed milk (not evaporated milk)
1/3 Cup of lemon juice
1 tsp of vanilla
1 can of cherry pie filling

Beat cream cheese in a medium bowl until light and fluffy.  Add sweetened condensed milk; blend thoroughly.  Stir in lemon juice and vanilla.  Pour into graham cracker crust.  Chill 3 hours or until set.  Top with desired amount of pie filling. Refrigerate leftovers (if there are any).  : )

Peach Enchiladas

South Carolina grows more peaches than any other state in the U.S.  We don't live to far from a HUGE peach orchard in Mcbee, SC.  It is called Mcleod Farms.  They have their own store at the local farmers market where they sell peaches, apples, strawberries, jams, jellies, pies, ice cream, etc.  Recently I picked up this recipe from their counter.  I haven't tried it yet but it sounds good.

2-8oz tubes of crescent rolls
2-sticks of butter
1 1/2 Cups of Sugar
1 tsp cinnamon
4-6  large peaches, peeled and quartered
1-12 oz can of Mountain Dew

Melt butter;add cinnamon and sugar.  Unroll crescent dough and place one quarter of a peach on each crescent.  Roll dough  around peach from large end to small end.  Place in a 12"x10"x2" pan.  Pour butter mixture over the rolls and then pour the Mountain Dew on top.  Bake at 350 for 45 minutes. Yield 16 servings.

Fruit cocktail coffee cake

I can't take credit for this one.  I got this one from my older sister Jean.  It is really easy and great if you low on coffee cake ingredients.

1    Cup Flour
1/2 Cup granulated sugar
1     tsp baking soda
1/2  tsp salt
1/2  Cup Brown Sugar
1/2  Cup pecans or walnuts
1     17 oz. can of fruit cocktail
1     large egg

Mix the first four ingredients together.   Make a hole in the center.  Put the egg and the well drained can of fruit cocktail in the hole.  Mix well and put in a sprayed 8 X 8 pan.  Sprinkle withe 1/2 cup of brown sugar and 1/2 cup of nuts.

Pecan Caramel Spiders

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Welcome new members

Welcome to the blog, Bev and Robin!.  I hope you enjoy browsing and please take the time to post your favorite recipes.

Chocolate Chip Cheese Ball

Serve this with graham crackers

• 1 (8 ounce) package cream cheese softened
• 1/2 cup butter, softened
• 3/4 cup confectioners sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla
• 3/4 cup miniature chocolate chip
• 3/4 cup finely chopped pecans

1.  In a mixing bowl, beat the cream cheese and butter until fluffy.
2.  Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined.
3.  Stir in chocolate chips.
4.  Cover and refrigerate for 2 hours.
5.  Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your   hands under the plastic wrap to help you form it without getting your hands sticky.
6.  Place nuts in flat bowl and roll ball in pecans, trying to coat evenly.
7.  Refrigerate for at least 1 hour.
8.  Serve with graham crackers.

Hot Pepper Cheese Ball

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Low fat and calorie version of baked potato soup

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Pepperoni Puffs

Pepperoni puffs  
 * 3/4 cup flour
    * 3/4 tsp. baking powder
    * 1/2 tsp. dried oregano
    * 3/4 cup milk (I used 2%)
    * 1 egg, lightly beaten
    * 4 oz. mozzarella cheese, shredded (about 1 cup)
    * 4 oz. pepperoni, diced (about 1 cup)
    * 1/2 cup pizza sauce (homemade or store-bought)
    * 2 Tbsp. fresh basil, finely diced.
Method:

Preheat oven to 375o.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together the flour, baking powder and oregano; whisk in the milk and egg.  Stir in the mozzarella and pepperoni; let stand for 10 minutes.  Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20 to 25 minutes.  Warm the pizza sauce, then stir in 1 tablespoon basil.  Sprinkle the puffs with the remaining 1 tablespoon basil.  Serve the puffs with the pizza sauce for dipping.

Tip:
These would of course be fun with tons of other ingredients!  Some possible ideas that come to mind (all of these diced pretty small!) might be:

    * “Hawaiian” – canadian bacon and diced pineapple
    * sausage
    * green or red peppers
    * olives
    * onion
    * etc….

Butterscotch Oatmeal Cookies

Butterscotch Oatmeal Rice Crispy Cookies

1 c. sugar
1 c. brown sugar
1 c. butter
1 c. oil
1 egg
3 1/2 c. flour
1 c. white chocolate, peanut butter and butterscotch chips
1 tsp. cream of tartar
1 tsp. soda
1 c. Rice Krispies
1 c. chopped nuts
1 c. oatmeal
1 c. coconut

Cream sugar, butter, oil and eggs. Beat in flour, soda and tartar. Stir in Krispies, oatmeal, coconut and chips. Bake at 350 degrees for 10 minutes on ungreased cookie sheet.

Easy Almond Apple Pie

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"Manwhich" Style Sloppy Joe's

"MANWICH STYLE" SLOPPY JOES   

3 lbs. ground beef
1 c. ketchup
1/3 c. vinegar
1/2 c. sugar
3 tbsp. Worcestershire sauce
2 sm. cans tomato paste
1/4 c. onion, chopped
1/4 c. chopped celery
1/4 c. chopped green pepper

Candy Corn Sugar Cookies

Pay close attention if you make these and be sure to use a loaf pan

Ingredients:

2 Sticks Butter, softened

1 Cup Granulated Sugar

1 Egg

2 Tablespoons Lemon Juice

2 Teaspoons Lemon Zest

1/8 Teaspoon Salt

3 Cups All-Purpose Flour

1/2 Teaspoon Baking Soda

Red Food Dye

Yellow Food Dye

1/2 Cup Granulated Sugar (for dusting)

Directions:

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.

Granola

I love Granola!  I always have since I was young.  I guess it is the toasted oatmeal that appeals to me.  Last fall I was making it all the time.  What a healthy snack!

 

Homemade Granola:

In a large bowl throw together the following ingredients for the granola, substitute as you see fit.

• 6 cups rolled oats (we prefer thick rolled, do NOT substitute quick cooking)
• 1 cup slivered or sliced almonds
• 1 cup roasted sunflower seeds (or cashews or nut of choice)
• 1 cup shredded coconut

In a small bowl mix together:

• 1/2 cup honey
• 1 tsp vanilla
• 1 tsp kosher salt (reduce if any of the nuts are salted)
• 1/2 cup, packed brown sugar
• a scant (meaning not quite to the line) 1/2 cup vegetable oil (I use peanut)

Once this is stirred together, pour it over the oat mixture and stir until distributed evenly.
Spread on two baking sheets and bake for 1.5 hours at 250F, stirring once or twice. The oven doesn’t even needs to be preheated.  Allow to cool and store in an airtight container. -Now is when you stir in the dried apples, raisins, dried cranberries, whatever floats your boat.
Really can a recipe be any more simple?

Grits, Real Grits

The first step is to visit your local grocery store and buy a bag of grits. Do not buy instant grits, or five minute grits, but only the bag labeled "regular grits." And, God forbid, do not buy little individual packages of instant grits, which are mostly wheat flour.

Read the directions and use the amounts of water and grits suggested. Put the water into a saucepan which has a lid, but don't cover it yet. Sprinkle in a little salt. Bring the water to a rolling boil, then slowly add the suggested amount of grits, stirring all the while. As soon as the rolling boil returns, turn down the heat to medium, just enough to maintain a slow boil, and let it boil for one minute, stirring all the while to prevent boil-over.

After slow boiling for one minute, reduce the heat to the lowest setting available, let the boil cease, then, and only then, cover the saucepan. It will bubble once in a while, but about every five minutes uncover, stir thoroughly, and recover. Continue that for twenty minutes and you will then have real grits, not the fake instant or five minute junk. (Those have wheat flour added for rapid cooking, so are not real grits.)

Grits may be eaten with just a dab of butter, or a sunny side egg placed on top, or anything else to your liking, gravy, ham, bacon, even salmon. Believe it or not, some people spoon on jelly! (Not Southerners!)

Think of grits as an artist's canvas. They are bare until you adorn them.

Tip Hero

I previously stated that I subscribe to Tip Nut but I was wrong.  I realized it today when I got my newsletter from Tip Hero.  This is the website where I have gotten many tips, freebies and coupons.  Just thought I'd correct myself if anyone was interested. : )  Click on the title of this post to view most current newsletter

PINA COLADA DIP

PINA COLADA DIP
---------------

  1 pkg. cream cheese
  1 pkg. dry pina colada drink mix
  3 tbsp. rum
  1 tbsp. milk
  2 tbsp. sugar
  Crushed pineapple (optional)

Mix well and refrigerate. Serve with fresh fruit. A
delicious summertime treat.

Garlic and herb marinade

• 1/3 cup water
• 1/3 cup vinegar
• 1/3 cup vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried Italian-style seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat and marinate at least one hour (preferably overnight)

Dog Treat Website

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I like this website however I am not so sure I want to give my dogs garlic.  I have read some reports that garlic is bad for your dog.  Well, I am making the dog peanut butter treats as we speak.  They love peanut butter but I don't give them it very often.

New Favorite Website-How Sweet It Is

You may have noticed that I have a list of my favorite recipe websites on the left hand side of the main page.  Today I added How Sweet It Is.  Don't dismiss this website because of it's title because it isn't all sweet and sugary recipes.  This woman has a variety of recipes plus she has some blogs on fitness.  I like her blog and I hope you will take the time to browse it too.  

Sweet Potato Skins

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Homemade Kit-Kat Candy Bar Recipe

• 3 wrapped packs from club crackers divided (Keebler work well)
• 1 cup butter
• 1/2 cup sugar
• 1 cup packed brown sugar
• 2 cups crushed graham cracker crumbs
• 1/2 cup milk
• 1/2 cup semi sweet chocolate chips
• 1/2 cup butterscotch chips
• 2/3 cups peanut butter

Preparation:

Spray a 13x9x2-inch pan with cooking spray and line bottom with a single layer of crackers. Combine butter, sugars, graham cracker crumbs and milk in saucepan; bring to boil over medium heat and boil 5 minutes. Pour half of the sauce over crackers, then place another layer of crackers over the sauce. Pour remaining sauce over crackers, then arrange the third layer of crackers over sauce. In a saucepan combine chocolate and butterscotch chips, and peanut butter over low heat, stirring until smooth. Pour over top layer of crackers. Refrigerate until sauce is hardened. Cut into squares.
Makes about 20.

Better Than Twix Bars

Better Than Twix Bars..
1 stick (4 ounces) butter, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup flour
10 ounces caramels, unwrapped (I used 35 Brach's Milk Maid Caramels)
1 tablespoon, plus 1 1/2 teaspoons heavy cream
8 ounces milk chocolate
1 1/2 teaspoons vegetable shortening (I used vegetable oil), optional

Preheat oven to 300º. Line 8 x 8 inch pan with nonstick foil or greased regular foil.

Beat together butter, sugar and vanilla. Add the flour. Press evenly into pan...you may need to flour your fingers to prevent sticking. Prick crust with fork. Bake 35-45 minutes till crust is golden.

Immediately after removing crust from oven, run knife around edges to loosen crust. Cool completely.

Melt caramel and cream gently in microwave or in saucepan over low heat till smooth. Pour over cooled crust and chill for 30 minutes.

Gently melt chocolate in microwave or in double boiler over low heat. Add shortening or oil if too thick to pour. Pour over chilled caramel and spread to edges. Chill till chocolate is well set. Cut into squares to serve. Store covered in refrigerator, but remove a few minutes before serving.

Jello shots

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When I was younger, the girls and I would go out to the local bar once in a while and drink a "little".  If we wanted a shot of something the waitress would bring it in liquid form.  When Susan was in college I began hearing about these things called jello shots.  So I asked one of the younger tellers I worked with at the bank about them and she explained to me the basics of making them.  Years later, after I moved to Darlington, I had accidentally bought the wrong size Dixie cups for my bathroom cup holder.  I thought to myself that these were the size cups the teller told me to use when making "jello shots".  When I explained it to Susan, she laughed and said those were kind of big for jello shots.  A few months later when she and Andy came to visit us for the first time in Darlington she brought the shot cups and ingredients to make them.  So, Bob and I sampled jello shots for the first time ever.

I'm rich, I'm rich, Thousand dollar bars

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Better Than Crack Brownies

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Contributor, Dorothy Pitt told me she made these this past weekend.  She said they were good but make sure to have a glass of milk with one because they are real sweet.  I plan to try them sometime in the near future.  I think Bob is anticipating them because since I posted the recipe on FB he has mentioned them at least three times. : ) 

Grandma's Lemon Meringue Pie

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My mother did not ever get a drivers license.  So when I was a young girl, we would catch the city bus to go downtown shopping sometimes on her days off from work.  At that time all the major department stores were in downtown Lansing.  There were no malls.  Most of the time we would stop for lunch or a snack.  I particularly liked it when we stopped a Kresge discount store's cafeteria  because they had the best lemon meringue pie.  This where I discovered my love for lemon meringue pie. This is the only recipe I use for lemon meringue pie. It is soooooo good! : p