Thursday, December 10, 2009

Apple Cranberry Bread

  • 1/2 cup + 2 Tbsp vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 cups tart apples, peeled and diced
  • 1/3 cup dried cranberries
  • 1/4 cup chopped nuts
  1. Preheat oven to 325°;grease a 9"x5"x3" loaf pan.
  2. Beat oil, eggs, and vanilla; combine flour, sugar, cinnamon, cloves,salt, baking soda and baking powder; beat into the egg mixture; stir in apples, cranberries and nuts.
  3. Pour into loaf pan and bake 60-70 minutes or until toothpick comes out clean; cool in pan for 10 minutes; remove loaf from pan and cool on wire rack.

Sunday, November 8, 2009

Homemade Crescent Rolls

Recipe from Little Birdie Secrets
  • 2 c. warm water, 110-115°
  • 2 Tbsp. rapid rise yeast (aka bread machine yeast)
  • 1/2 c. oil
  • 1/2 c. powdered milk
  • 1/2 c. sugar
  • 2 eggs
  • 2 tsp. salt
  • 5-6 c. bread flour
  • Softened butter
  1. Pour water in a bowl and sprinkle yeast over the top.
  2. Allow to soften about 5 minutes.
  3. Add remaining ingredients and mix well. Dough will be a little sticky, but if it's really sticky add a little more flour.
  4. Allow to rise in bowl for 45 minutes.
  5. Punch down and allow to rise for another 45 minutes.
  6. Break into two equal pieces.
  7. On a floured surface, roll out each chunk into a large circle.
  8. Spread softened butter (not melted) onto entire circle.
  9. Cut into wedges with pizza cutter. (I do 12 for smaller rolls, or 8 for larger.)
  10. Starting with wide end of triangles, roll up like a crescent roll.
  11. Place on cookie sheets with pointed end tucked underneath (so it doesn’t pop open during baking) and bake at 400° for 10-14 minutes, or until just golden on top.
I used 5 1/2 cups of flour. Also, leftover rolls warm up well in the oven.

Pumpkin Cream Cupcakes

  • 1 pkg (2 layer size) spice cake mix
  • 1 pkg (3.4 oz) Vanilla flavored instant pudding
  • 1 cup canned pumpkin
  • 1 pkg (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  1. Heat oven to 350*
  2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mix well. Spoon into 24 paper lined cups. (**I got 30 cupcakes from this batter**)
  3. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
  4. Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes, remove to wire racks. Cool completely
  5. Keep refrigerated.

Monday, November 2, 2009

Pilgrim Hat Cookies

  • 1 cup vanilla frosting
  • 7 drops yellow food coloring
  • 32 miniature peanut butter cups
  • 1 package (11-1/2 ounces) fudge-striped cookies
  • 32 pieces orange mini Chiclets gum
  1. In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
  2. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.

Monday, October 26, 2009

Chunky Apple Cake with Cream Cheese Frosting

Southern Living, SEPTEMBER 2001
  • 1/2 cup butter, melted
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 Granny Smith apples, peeled and sliced
  • 1 cup chopped walnuts, toasted
  • Cream Cheese Frosting
  • Chopped walnuts, toasted (optional)
  1. Stir together first 4 ingredients in a large bowl until blended.
  2. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts.
  3. Spread into a greased 13- x 9-inch pan.
  4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
  5. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. 
Cream Cheese Frosting
  •  1 (8-ounce) package cream cheese, softened
  • 3 tablespoons butter or margarine, softened
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
  2. Gradually add sugar and salt, beating until blended.
  3. Stir in vanilla.

Butterscotch Haystacks

  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3/4 cup creamy peanut butter
  • 1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
  • 3 1/2 cups miniature marshmallows
  1. LINE trays with wax paper.
  2. MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
  3. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  4. Stir in peanut butter until well blended.
  5. Add chow mein noodles and marshmallows; toss until all ingredients are coated.
  6. Drop by rounded tablespoon onto prepared trays.
  7. Refrigerate until ready to serve.

Roasted Cauliflower

  • 2 tablespoons olive oil
  • 1 head cauliflower (about 1 1/2 lb.)
  • 1/2 teaspoon Seasoned Salt
  • 1/4 teaspoon pepper

1. Preheat oven to 425°. Drizzle a 15- x 10-inch jelly-roll pan with 1 Tbsp. olive oil. Cut cauliflower vertically into 1/4-inch-thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining olive oil; sprinkle with salt and pepper.

2. Bake at 425° for 25 to 30 minutes or until golden brown. Sprinkle with salt to taste.

**this is great on a lettuce salad

Cream Cheese Cupcakes


  • 1 package (8 ounces) cream cheese, softened
    1/3 cup sugar
    1 egg
    1/8 teaspoon salt
    1 cup semisweet chocolate chips
    1 cup peanut butter chips
    1 cup sugar
    1 cup water
    1/3 cup canola oil
    1 tablespoon white vinegar
    1 teaspoon vanilla extract
    1-1/2 cups all-purpose flour
    1/4 cup baking cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt
  • Directions:

    In a large bowl, beat cream cheese until fluffy. Beat the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.
    For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
  • Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.

Wiggly Pumpkins


  • 2 packages (6 ounces each) orange gelatin
  • 2-1/2 cups boiling water
  • 1 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Candy corn
  • Black licorice and/or gumdrops
  1. Dissolve gelatin in water; set aside for 30 minutes.
  2. Whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended.
  3. Pour into an oiled 13-in. x 9-in. pan. Chill until set.
  4. Cut into circles or use a pumpkin-shaped cookie cutter.
  5. Just before serving, add candy eyes and mouths.

Yield: 14-16 servings.

Pumpkin Cheese Ball


  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) spreadable chive and onion cream cheese
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1 celery rib or broccoli stalk
  • Sliced apples and assorted crackers


  1. In a small bowl, beat cream cheeses until smooth.
  2. Stir in the cheddar cheese, paprika and cayenne.
  3. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
  4. With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem.
  5. Serve with apples and crackers.

Yield: 2-1/2 cups.

Sunday, October 25, 2009

Ghost Cookies


  • 1 pound white candy coating, coarsely chopped

  • 1 package (1 pound) Nutter Butter peanut butter cookies

  • miniature semisweet chocolate chips


  1. In a microwave-safe bowl, melt candy coating, stirring occasionally.

  2. Dip cookies into coating, covering completely. Place on waxed paper.

  3. (Brush ends with a pastry brush dipped in coating where fingers touched cookies.)

  4. While coating is still warm, place two chips on each cookie for eyes.

  5. Let stand until set.

*** These make cute snowmen cookies. Justs add choc chip buttons and pipe a nose and scarf!

Black Cat Cupcakes


  • 1 package (18-1/4 ounces) cake mix of your choice
  • 1 can (16 ounces) chocolate frosting
  • 48 nacho tortilla chips, broken
  • 2 cups pretzel sticks
  • Assorted candies: yellow gumdrops, miniature marshmallows, pink Nerds candies and red Air Heads candies


  1. Prepare and bake cake batter according to package directions for cupcakes; cool completely.
  2. Using a star tip, pipe frosting on cupcakes.
  3. Use pointed tips of tortilla chips for cat ears and pretzel sticks for whiskers.
  4. Slice gumdrops. For each eye, press a gumdrop slice onto a marshmallow.
  5. Add Nerds candies for noses.
  6. Cut Air Heads candies into mouth shapes; position on cupcakes.

Yield: 2 dozen.

Wednesday, October 21, 2009

Pumpkin Cake


  • 1 - 15 oz. can pumpkin (OR 2 Cups prepared pumpkin)

  • 2 cups sugar

  • 3 eggs

  • 1 stick melted butter or margarine

  • 2 cups flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp baking soda

  • 1 tsp cinnamon


  1. Combine all ingredients in a bowl and blend well. Bake in greased 9x13 pan at 350* for 35 minutes.


8 oz. cream cheese

1 stick butter or margarine

1 TBSP + 1 tsp milk

1 1/3 tsp vanilla

Beat until soft, then add powdered sugar until correct consistency to spread.

Monday, October 19, 2009

Southern Biscuits

Recipe from Food Network
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup buttermilk, chilled
  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
  4. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Pumpkin Muffins

Recipe from Smitten Kitchen
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup canned solid-pack pumpkin (from a 15 ounce can)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin-pie spice
• 1 1/4 cups plus 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
1. Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
2. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
3. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
4. Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
5. Cool in pan on a rack five minutes and then transfer muffins from pan to rack and cool to warm or room temperature.

Sunday, October 18, 2009

Soft Pumpkin Cookies

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup butter (1 stick), softened
• 1 cup canned pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
  1. Preheat over to 350° F. Grease baking sheets.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
  3. Beat sugar and butter in large mixer bowl until well blended.
  4. Beat in pumpkin, egg and vanilla extract until smooth.
  5. Gradually beat in flour mixture.
  6. Drop by rounded tablespoon onto prepared baking sheets.
  7. Bake for 15 to 18 minutes until edges are firm.
  8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  9. Drizzle glaze over cookies.
  10. For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, I tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Saturday, October 17, 2009

Hootinany (German Pancake)


  • 1 c. flour
  • 1 c. milk
  • 1/2 tsp salt
  • 6 eggs
  • 3/4 stick of butter


Preheat oven at 400. Melt butter in 9x13 pan in oven. Mix rest of ingredients together and pour into hot butter. Bake for 20 mins. The sides get really high, puffy and golden brown.

We've been known to put slices of fried apples in the butter then pour the batter over and bake!

Sunday, October 11, 2009

Apple Scones

  • 2 cups all-purpose flour
  • 1/4 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup butter, chilled
  • 1 apples - peeled, cored, shredded
  • 1/2 cup milk
  • 2 TBSP milk
  • 2 TBSP white sugar
  • 1/2 tsp ground cinnamon
  • raisins (opt)
  1. Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
  2. Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
  3. Bake at 425 degrees for 15 minutes, or until browned and risen. Serve warm with butter.

Chunky Crockpot Applesauce

  • 10 large apples (I use Cortland), peeled, cored and chunked
  • 1/2 cup water
  • 1 tsp cinnamon
  • 1/2 cup - 1 cup sugar.
  1. Put all ingredients in crockpot. Add water, cinnamon and sugar. Cook on HI 4-5 hours or on LOW for 8-10 hours.

Monday, October 5, 2009

Butternut Squash Soup

Ingredients: Ingredients:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash -
peeled, seeded, and cubed
1 (32 fluid ounce) container
chicken stock
salt and freshly ground black
pepper to taste
any remaining stock to attain desired consistency. Season with salt and pepper.


Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Dutch Apple Pancakes

(4 servings)

1 cup milk
3 large eggs
3/4 cup all purpose flour
3 tablespoons sugar
2 tablespoons butter
2 medium green apples peeled and cut into 1/4 inch slices
1/4 teaspoon cinnamon
Powdered sugar for dusting (optional)
Pre-heat oven to 375 F.
In a medium bowl, mix together the milk, eggs, flour and 2 tbs. sugar.In a heavy ovenproof skillet, melt butter Add apples, cinnamon and the remaining 1 tbs. sugar. Reduce heat to medium and cook, stirring occasionally for 2-3 minutes, or until the apples are softened slightly. Remove pan from heat. Pour batter over the apples in pan. Place the pan in the oven and bake for 30-35 minutes, until the pancake is lightly browned and puffy.Dust with powdered sugar

Sunday, October 4, 2009

Pumpkin Bars

  • 2 cups all-purpose flour
  • 1 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • 4 beaten eggs
  • 1 (16 oz) can pumpkin
  • 1 cup cooking oil
  1. In a large mixing bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, salt and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread batter in an ungreased 15x10 inch baking pan.
  2. Bake at 350 degrees for 25-30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wire rack. Spread with Cream Cheese Frosting.

  • Beat together 1 3-oz package cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 tsp vanilla until light and fluffy.
  • Gradually add 1 cup sifted powered sugar, beating well.
  • Gradually beat in 1 1/4 to 1 1/2 cups additional sifted powered sugar to reach spreading consistency.

Wednesday, September 30, 2009

Chicken Enchilada Casserole


  • 1.5 lb chicken breasts
  • 2 T. minced onion (or 1/2 cup diced onion)
  • 2 garlic cloves, minced (I used probably 1/2 tsp garlic powder)
  • 1 T. vegetable oil
  • 1/3 cup flour
  • 2 T. taco seasoning
  • 4 cups water
  • 12 corn tortillas or 4 flour tortillas
  • 1-1/2 cups shredded cheddar cheese

  1. Cook the chicken in a skillet with the onion and garlic in the vegetable oil, drain.
  2. Stir in flour and taco seasoning, then add the water. Bring to a boil then reduce heat, cover and cook for 8 minutes.
  3. Cut tortillas in half. Place cut edge on each side of 11 x 7 baking dish making a layer of tortilla, overlapping to fit. (if using flour tortillas, may have to cut them in quarters)
  4. Spoon 2 cups of meat mixture over tortillas, then 1/2 cup cheese. Repeat layers. Top with remaining tortillas and sauce.
  5. Bake uncovered at 375 for 20 minutes. Sprinkle with remaining cheese and bake 5 minutes until melted.
  6. Serve with salsa if desired.

Saturday, September 26, 2009

Pumpkin Bars With Cream Cheese Frosting

  • Ingredients
    2 cups Bisquick
    1/2 cup oil
    1 (16 ounce) can solid pack pumpkin
    4 eggs, beaten
    2 teaspoons cinnamon (2 teaspoons cinnamon plus Pampered Chef, Recipezaar has a mock pampered chef cinnamon plus recipe)
    4 ounces cream cheese, softened
    1/3 cup butter, softened
    1 tablespoon milk
    1 teaspoon pure vanilla extract
    2 cups powdered sugar

  • Directions
    1 Preheat oven to 350°F.
    2 Beat, oil, pumpkin, eggs and cinnamon mixture on medium speed for 1 minute.
    3 Stir in Bisquick and continue mixing at medium speed until smooth.
    4 Pour batter into a jelly roll pan or bar pan or 13 x 9" pan and bake for 23-26 minutes.
    5 Let cool completely before frosting.
    6 While bars are baking, cream cheese, butter, milk and vanilla together until well blended.
    7 Slowly add powdered sugar until well blended.
    8 Store in the refrigerator until you are ready to frost your pumpkin bars.
    9 Let sit out at room temperature for 10 minutes before frosting.
    10 Can also be used to make pumpkin muffins/cupcakes with cream cheese frosting.

Sunday, September 20, 2009

Please... October Ideas... Please

October is just around the corner!
Let us know what types of recipes/themes/requests you may have.
  • Pumpkin
  • Canning recipes
  • Apple
  • Can't wait to hear what you add to our list!

Monday, September 14, 2009

Apple Cinnamon Muffins

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 egg
  • 1/2 cup milk
  • 3 Tbsp oil
  • 3 Tbsp applesauce
  • 1 medium tart apple, peeled and grated
  • 1/4 cup packed brown sugar
  • 1 Tbsp flour
  • 2 Tbsp cold butter
  • 1/2 cup oatmeal
  • 1/4 cup finely chopped nuts
  1. In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, oil and applesauce. Stir in dry ingredients just until moistened. Foil in apple. fill greased or paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour. Cut in butter until crumbly. Stir in oats and nuts. Sprinkle over muffins. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Crockpot Apple Butter

  • Fill crock pot full of chopped apples.
  • 4 cups sugar, or less
  • 4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp cloves
  1. Drizzle over apples. Cook 1 hour on HIGH. Lower heat. Cook until smooth (9-11 hours).

Apple Snicker Bar Salad

  • 1 (8oz) carton of Cool Whip
  • 2 (8oz each) cans of chunked pineapple, drained, reserved
  • 3 sliced apples
  • 3 Snickers bars, cut into pieces
  • 1/2 cup whole salted peanuts
  1. Slice apples into pineapple juice to prevent from turning dark. Mix all ingredients together.

Saturday, September 12, 2009

Apple Muffins


  • 1-1/2 c. flour
  • 1-3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 c. sugar
  • 1/3 c. margarine
  • 1 egg, beaten
  • 1/4 c. milk
  • 1/2 c. grated raw apple (I use slighty more about 3/4 c.)

  1. Combine flour, baking powder, salt, nutmeg and sugar. Cut in 1/3 c. margarine until mixture is fine.
  2. Mix together egg, milk and grated apple.
  3. Add all at once into flour mixture. Mix quickly.
  4. Put into muffin tins
  5. Bake at 350* for 20-25 minutes.
  6. Remove from pans.
  7. Roll in melted butter, then cinn-sugar mixture.

Monday, August 24, 2009

Grilled Chicken and Shells

Serves 4

Coarse salt and ground pepper
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter

Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

Friday, August 21, 2009

Cucumber Tomato Salad


  • 2 medium tomatoes, sliced & quartered
  • 1 large cucumber, peeled & sliced
  • 4 green onions, chopped
  • 1 TBSP sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup cider vinegar
  • 1 cup water

  1. Combine tomatoes, cucumbers & onions.
  2. In a small bowl combine sugar, salt & pepper.
  3. Whisk in vinegar & water.
  4. Pour over veggies & toss to coat.
  5. Cover & refrigerate for 4 hours or overnight.

Wednesday, August 19, 2009

Beans Polonaise

  • 4 c fresh green beans OR 16 oz pkg frozen green beans
  • 1/4 c butter
  • 1/2 c crushed herb seasoned croutons
  • 1 t. chopped fresh parsley
  • 1 egg, hard boiled, grated
  1. In medium saucepan, bring water to a boil. Add beans and cover. Cook over medium heat until beans are crisp-tender. Drain.
  2. In small skillet, cook butter over medium-low heat until light brown. Remove from heat.
  3. Stir in crushed croutons and parsley. Combine beans and crumb mixture, toss gently. Top with grated egg.

Fresh Vegetable Quesadillas with Corn Relish


Serves 4.
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths ( I use sweet onions)
1 tablespoon fresh lime juice
Coarse salt and ground pepper

4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
( i have used Jalapino and chili peppers

Heat grill to low; lightly oil grates.

Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.

Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.

Tuesday, August 18, 2009

Zucchini Cornbread Casserole

    4 cups shredded zucchini
    1 onion, chopped
    2 eggs, beaten
    1 (8.5 ounce) package dry corn muffin mix
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    8 ounces Cheddar cheese, shredded

    Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
    In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
    Bake in a preheated oven for 60 minutes.

Almond Strawberry Salad

  • 3 cups fresh baby spinach
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup sliced honey-roasted almonds
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1-1/2 teaspoons sugar
  1. In a large bowl, combine the spinach, strawberries and almonds.
  2. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well.
  3. Drizzle over salad and toss to coat. Yield: 4 servings.

Monday, August 17, 2009

Garlic Roast Beef Sandwiches


  • 1 loaf (10 oz) frozen garlic bread
  • 1/2 lb. sliced fresh mushrooms
  • 2/3 c. sliced onion
  • 1 tsp. minced garlic
  • 4 tsp. butter
  • 1 tsp. Worcestershire sauce
  • 1 lb. shaved deli roast beef
  • 6 slices Colby cheese
  1. Bake garlic bread according to pkg. directions.
  2. Meanwhile, in large skillet, saute the mushrooms, onion and garlic in butter, until vegetables are tender.
  3. Stir in Worcestershire sauce.
  4. Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
  5. Return to oven; bake 1-2 minutes, or until cheese in melted.
  6. Slice and serve

Friday, August 14, 2009

Blueberry Muffins

  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour or whole wheat flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup fresh blueberries or 3/4 cup frozen blueberries, thawed and well drained
  1. Heat oven to 400*
  2. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
  3. Beat milk, oil and egg.
  4. Stir in flour, sugar, baking powder and salt, all at once, just until the flour is moistened. (batter will be slightly lumpy)
  5. Fold in blueberries.
  6. Divide batter among muffin cups. Sprinkle with sugar, if desired.
  7. Bake until golden brown, 18-20 minutes. Immediately remove from pan.

Friday, August 7, 2009

Chicken Alfredo

Recipe from here: Chicken Scampi
I added the peppers & onion.

  • 1 lb boneless, skinless chicken breast or tenders
  • 1/4 cup flour
  • 1 tsp pepper
  • olive oil
  • 8 oz angel hair pasta

for Alfredo Sauce:

  • 8 oz cream cheese
  • 3/4 cup Parmesan cheese
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 clove garlic, minced
  • green & red peppers, red onion optional


  1. Boil & drain noodles
  2. Put chicken in Ziploc bag with flour & pepper. Shake until evenly coated.
  3. Coat the bottom of a large skillet with olive oil
  4. Cook 4-5 mins on each side or until golden and juices run clear.
  5. If adding peppers & onion, slice & lay on top of chicken. Cover & cook a few mins more.
  6. Set noodles and chicken aside in a large bowl.
  7. Add all ingredients of alfredo sauce in a skillet and cook until smooth.
  8. Pour over chicken and noodles.
  9. Toss to mix & serve.

Hot Fudge Sauce


  • 1 cup sugar3
  • T Cocoa
  • 3-4 T milk
  • 1T Butter

  1. Stir together sugar and cocoa.
  2. Add milk and butter.
  3. Hard boil one (1) minute.
  4. DO NOT stir while boiling or after.
  5. Allow to cool and spoon over ice cream, cake or desserts.
  6. This is the type of fudge sauce that thickens and will harden on ice cream. Sooo yummy!

Brownie recipe

Monday, August 3, 2009

Cream Soup Substitute

  • 1 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup low sodium chicken broth
  • 1/2 cup low-fat or fat free milk
  • salt and pepper to taste
  1. Melt butter in saucepan over medium-low heat.
  2. Stir in flour; keep stirring until smooth and bubbly.
  3. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
  4. Taste and add salt and pepper, as needed to taste.
*Use in casseroles in place of condensed cream soups.
**Can be varied by using vegetable broth, sauteed chopped celery, celery seed or sauteed chopped mushrooms.

Saturday, August 1, 2009

Chicken 'n' Veggie Kabobs

  • 1 lb. boneless, skinless chicken breasts, but into 1" cubes
  • 1 c. Italian salad dressing, divided
  • 1/4 c. olive oil
  • 1 tsp. garlic salt
  • 1/2 tsp. dried rosemary, crushed
  • 1 medium zucchini, cut into 1/2" slices
  • 1 yellow summer squash, cut into 1/2" slices
  • 2 medium onions, quartered
  • 1 medium sweet red pepper, cut into 1" pieces
  • 2 c. cherry tomatoes

  1. In small bag, combine chicken and 1/2 c. salad dressing. Marinate for 15 minutes.
  2. Meanwhile, in large bag, combine the oil, garlic salt and rosemary. Add vegetables and toss to coat.
  3. Drain and discard marinades. On 8 metal or soaked wooden skewers, alternately thread chicken and vegetables.
  4. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear.
  5. Basting occasionally with remaining salad dressing

Refrigerator Pickles


  • 2 quarts sliced cucumbers
  • Several cloves of garlic
  • Sliced Onion
  • Dill
  • 2-1/4 c. water
  • 1-1/4 c. vinegar
  • 1 c. sugar
  • 1/3 c. pickling salt

  1. Boil water, vinegar, sugar and salt.
  2. Meanwhile, place dill and 1 clove of garlic in bottom of jar.
  3. Fill 1/3 full with cucumbers.
  4. Layer onion and 1 garlic clove.
  5. Fill another 1/3 full with cucumbers.
  6. Layer with onion and garlic (I like to add another small dill also)
  7. Fill remaining space with cucumbers. Place another head of dill on top.
  8. Pour brine over cucumbers while hot.

Typically a jar will last about 3 months in your refrigerator, but we've never had them that long to know for sure :)

Summer Spaghetti


  • 2 Tbsp. vegetable oil
  • 1 medium zucchini, sliced
  • 1 c. broccoli flowerets
  • 2 c. fresh mushrooms, sliced
  • 1 c. fresh peas
  • 1 tsp. salt
  • 1/2 tsp. minced garlic
  • 8 oz pkg. spaghetti - cooked and drained

Cheese Sauce

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1/2 c. milk
  • 1 chicken bouillon cube
  • 1/2 c. shredded Cheddar cheese

  1. In large skillet heat oil, cook vegetables with seasonings, stirring constantly until tender-crisp. Cover and keep warm.
  2. For cheese sauce: melt butter: blend in flour, stir until smooth.
  3. Gradually add milk, stir until thickened and bubbly.
  4. Stir in bouillon and cheese; stir until melted.
  5. Pour cheese sauce over vegetables. Heat through
  6. Serve over spaghetti.

Tuesday, July 28, 2009

Sheperd's Pie

  • 2-1/2 pounds potatoes, peeled and cooked
  • 1 to 1-1/2 cups (8 to 12 ounces) sour cream
  • Salt and pepper to taste
  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, chopped
  • 1 teaspoon garlic salt
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (16 ounces) whole kernel corn, drained
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • Chopped fresh parsley, optional

  1. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside.
  2. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk.
  3. Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.
  4. Bake, uncovered, at 350° for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Yield: 8-10 servings.

Monday, July 27, 2009

Sausage Bow Tie Skillet


  • 8 oz uncooked bow tie pasta
  • 1 lb cooked kielbasa or smoke polish sausage, cut into 1/4 inch slices
  • 1 jar (4-1/2 oz) sliced mushrooms, optional
  • 2 tsp minced garlic
  • 2 T butter
  • 1 T cornstarch (I subbed 2 T flour)
  • 1-1/2 cups milk
  • 1-1/2 cups fresh or frozen peas (I used green beans)
  • 1 cup (4 oz ) shredded cheddar cheese


  1. Cook pasta according to pkg. Meanwhile in a large skillet, saute the sausage, mushrooms & garlic in the butter.
  2. Combine cornstarch (or flour) and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 mins or until thickened (takes longer to thicken with flour than cornstarch)
  3. Drain pasta; add to sausage mixture. Stir in peas/beans & cheese; cook until cheese is melted.

Yield: 4 servings

Sunday, July 19, 2009

Barbecue Jack Chicken

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 slices pepper Jack cheese
  • 1 cup barbecue sauce
  1. Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
  2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce. Yield: 4 servings.
**You can substitute the pepper jack cheese with a cheese of your liking.

Saturday, July 18, 2009

Greek Pasta Salad

  • 2 cups penne pasta
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • 1 teaspoon dill weed
  • salt and pepper to taste
  • 2/3 cup extra-virgin olive oil
  • 10 cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cucumber, sliced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  2. Whisk together the vinegar, lemon juice, garlic, oregano, dill weed, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.YIELD: 8
**make this into a main dish by throwing in some cooked chicken.

Monday, July 13, 2009

Seven-Vegetable Salad

  • 1 cup cut fresh green beans
  • 1 cup fresh sugar snap peas
  • 1 cup sliced yellow summer squash
  • 1 cup sliced zucchini
  • 1/2 cup julienned onion
  • 2 small tomatoes, seeded and chopped
  • 1 cup coarsely grated carrots
  • 2/3 cup reduced-fat Italian salad dressing
  • 4 teaspoons minced chives
  1. In a saucepan, bring 2 inches of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
  2. Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.

Zucchini Boats

  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground beef
  • 1 small onion, chopped
  • 1/2 cup large fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2 tablespoons ketchup
  • Salt and pepper to taste
  1. Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp.
  2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat.
  3. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells.
  4. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
  5. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.
Yield: 4 servings. When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.

Zucchini Stir-fry

  • 1 lb. hamburger
  • 2 zucchinis, sliced
  • 1 onion, sliced
  • mushrooms, sliced
  • garlic, minced
  • salt and pepper
  • Instant white rice, cooked
  1. Cook hamburger; drain. Stir-fry zucchini, onion, mushrooms and garlic. Add hamburger, salt and pepper; mix and heat. Put over rice.

Saturday, July 11, 2009

Weeknight Enchiladas

  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 (10 3/4 oz) can tomato soup, undiluted
  • 1 (10 oz) can mild enchilada sauce
  • 8 (7 or 8 in) flour tortillas
  • 2 cups (8 oz) shredded cheddar cheese, divided
  • sour cream (opt)
  • sliced ripe olives (opt)
  1. Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.
  2. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 9 x 13 baking dish. Pour remaining meat mixture over tortillas.
  3. Cover and bake at 350* for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.

Wednesday, July 8, 2009

Cream Cheese Pie

    One graham cracker crust, premade or homemade

  • 3/4 can condensed milk

  • 8 oz. pkg. cream cheese

  • 1 tbsp. lemon juice

  • 1 tsp. vanilla
    Blend together and place in prepared graham cracker crust. Place in refrigerator for 4 hours until it jells.

  • Top with fresh blueberries, or our favorite is Fresh Raspberries,

  • You can top with a can of pie filling of choice

Zuchinni Pancakes

  • 2/3 c Bisquick pancake mix
  • 1/4 c Parmesan cheese
  • 1/4 t pepper
  • 2 eggs
  • 2 c grated zuchinni
  1. Mix all ingredients together and spoon onto griddle. (batter will be quite thick)
  2. Serve with bacon, ham, sausage, salsa, peppers, cheese, sour cream, etc as toppings.

One-Pan Taco Dinner

  • 1 lb. ground beef
  • 1 pkg. taco seasoning
  • 2 c. minute rice, uncooked
  • 1 c. cheddar cheese, shredded
  • 2 c. shredded lettuce (opt.)
  • 1 large tomato, chopped (opt.)
  1. Brown meat in large skillet on medium-high heat; drain.
  2. Add seasoning packet and 2 cups of water; stir. Bring to a boil.
  3. Stir in rice, sprinkle with cheese and cover.
  4. Reduce heat to low and simmer for 5 minutes.
  5. Top with lettuce and tomato (optional) just before serving.

Tuesday, July 7, 2009

Egg Salad Sandwiches

  • 6 hard cooked eggs
  • 1/2 cup celery
  • 1 tbsp onion, chopped
  • 1/3 cup mayonnaise
  • 1/4 tsp salt
  • dash pepper
  1. Chop eggs, mix all ingredients together. Spread on bread.

Chicken Salad Sandwiches

  • 1 1/2 cups cooked chicken or turkey, chopped
  • 1/2 cup mayonnaise or salad dresing
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup celery, chopped
  • 1/4 cup onion, chopped
  1. Mix together and enjoy on bread.

Dirt Cups

  • 2 cups cold milk
  • 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 15 OREO Chocolate Sandwich Cookies, finely crushed, divided
  • 10 paper or plastic cups (6 to 7 oz.) or dessert dishes
  • 10 worm-shaped chewy fruit snacks
  1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and 1/2 cup of the crumbs.
  2. Spoon pudding mixture into cups; top with remaining crumbs.
  3. Refrigerate until ready to serve. Garnish with fruit snacks.
*Crush the Oreos in a food processor, it's easier.

Chocolate Fudge Pops

  • 1 (3.9 oz) package instant chocolate pudding mix
  • 1/2 cup white sugar
  • 3 cups milk
  • 1 cup Cool Whip
  1. In a mixing bowl, combine pudding, sugar, milk and cool whip. Pour mixture into small paper cups or ice pop molds and freeze. When set, stick wooden popsicle sticks into them if you are using paper cups. Serve when frozen.

Friday, July 3, 2009

Frozen Lemonade Pie


  • graham cracker pie crust

  • 1 can sweetened condensed milk(14 oz.)

  • 1 container cool whip(12oz.)

  • 6 oz. frozen lemonade

1. Fold last three ingredients together.

2. Pour into graham cracker crust.

3. Freeze for 4 hours.

4. Serves at least eight, 12 if smaller pieces.

Tuesday, June 30, 2009

Edible Playdoh


Equal Parts of
  • Powdered Milk
  • Honey
  • Peanut Butter

  1. Mix together with hands to form a playdoh consistancy. Add a little bit of flour if playdoh needs to be firmer.

Monday, June 29, 2009

Homemade Strawberry Lemonade

  • 1 container of frozen Lemonade concentrate
  • strawberries (fresh or frozen)
  1. Make up the lemonade. Smash up strawberries and add to lemonade.
**I feel that frozen strawberries thawed are easier to smash up. Add as many as you want.

Thursday, June 25, 2009

Graham Cracker Pie Crust

  • 1 1/2 cup graham crackers, crushed (ziploc bag and rolling pin works wonderfully)
  • 1/3 cup sugar
  • 6 tbsp butter, either at room temperature or melted
  • 1/2 tsp. cinnamon
  1. Mix well, press into ungreased pie plate
  2. Bake at 375* for 7 minutes
After making this pie crust, I will never use a store-bought graham cracker crust ever again!

Strawberry Muffins

  • 1 1/2 cups sliced strawberries
  • 1/3 cup plus 1 tbsp sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup low-fat buttermilk
  • 1/4 cup olive oil or vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  1. Preheat oven to 400*. LIne a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
  2. In a large bowl, whisk together flours, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine buttermilk, oil, egg and vanilla; whisk to combine.
  3. Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
  4. Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

Tuesday, June 23, 2009

Ideas- Anyone

I'm looking for more ideas for our 'optional' weekly recipe guide. If there is ANYTHING you would like to see, leave a comment. I know with summer here there's lots of fresh fruit and veggies popping up in our gardens.

Even if you are just a reader, let us know what recipes you'd love to see featured!

Can't wait to hear your requests!

Thank You!

Sunday, June 21, 2009

Sausage Sauerkraut Supper

  • 4 carrots, cut into 2 inch pieces
  • 4 cups red potato chunks
  • 2 (14 ounce) cans sauerkraut, drained and rinsed
  • 2 1/2 pounds fresh Polish sausage, cut into 3 inch pieces
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 cups dry white wine or chicken broth
  • 1 teaspoon pepper
  • 1/2 teaspoon caraway seed
  1. In a 5-qt. slow cooker, layer carrots, potatoes and sauerkraut. In a skillet, brown the sausage; transfer to the slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings in a skillet; saute onion and garlic until tender.
  2. Gradually add wine or broth. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is no longer pink.

Buster Bar Ice Cream Dessert

  • 1 pound chocolate sandwich cookies, crushed
  • 1/2 cup margarine, melted
  • 1 3/4 cups confectioners' sugar
  • 1 (12 fluid ounce) can evaporated milk
  • 1 cup semisweet chocolate chips
  • 1/2 cup margarine
  • 1 teaspoon vanilla extract
  • 1/2 gallon vanilla ice cream
  • 1 1/2 cups dry-roasted peanuts
  1. Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.
  2. In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
  3. Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.
**For something different, try a different flavor of ice cream.

Friday, June 19, 2009

Easy Grasshopper Icecream Pie


  • 4 c. mint chocolate chip ice cream, softened
  • 1 chocolate crumb crust (8 inch)
  • 5 cream-filled chocolate sandwich cookies (Oreos), chopped
  • 1/3 c. choc-covered peppermint candies
  • Chocolate hard-shell ice cream topping

  1. Spread ice cream into crust.
  2. Sprinkle with cookies and candies.
  3. Drizzle with ice cream topping
  4. Freeze until firm.
  5. Remove from freezer 15 minutes before serving.

Cookies & Creme Pudding Pops

  • 1 pkg (3.9 oz) Chocolate Instant Pudding
  • 2 cups cold milk
  • 6 Oreo cookies
  • 1/2 cup thawed Cool Whip
  1. Beat pudding mix and milk in large bowl with beater for 2 minutes
  2. Crush oreo cookies into small bits
  3. Add crushed cookies and Cool Whip to pudding, stirring just until combined
  4. Spoon into 9 small paper or plastic dixie cups
  5. Insert a plastic spoon or wooden popsicle stick into center of each cup for handle.
  6. Freeze 5 hours or until firm
*To remove from cup, place bottom of cup in bowl of warm water for 15 seconds, press up on bottom of cup*

Friday, June 12, 2009

Strawberry Cream Cheese Pie


  • 10 oz pkg halfed strawberries in syrup
  • 2- 8 oz pkgs cream cheese
  • 1/4 c. sugar
  • 1 tsp. vanilla
  • 2 c. cool whip
  • 1 crumb crust

  1. Drain strawberries; reserving 1/4 of the liquid
  2. Beat cream cheese, reserved liquid, strawberries, sugar & vanilla until smooth
  3. Fold in the cool whip
  4. Spoon into the crust
  5. Refrigerate overnight

Garnish with fresh strawberries if desired.

Saturday, June 6, 2009

Cookies & Creme Pudding Pops


  • 1 pkg (3 oz.) chocolate instant pudding
  • 2 cups cold milk
  • 6 oreo cookies
  • 1/2 cup thawed cool whip

  1. Beat pudding mix and milk in large bowl with whisk 2 minutes.
  2. Place cookies in resealable bag; seal bag. Use rolling pin to crush cookies.
  3. Add cookies and cool whip to pudding; stir until just blended.
  4. Spoon into 9 small paper or plastic cups.
  5. Insert wooden popsicle stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

These are delicious! The kids (& grownups) love them!

Friday, June 5, 2009

To Die For Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

yum yum

Monday, June 1, 2009

Chocolate Heath Bar Trifle

  • 1 chocolate cake mix
  • 1 large box instant chocolate pudding (plus 2 cups milk, divided)
  • 1 large box chocolate pudding (plus 2 cups milk, divided)
  • 6 Heath candy bars, crushed


  1. Bake cake according to package directions, cool and cut into squares.
  2. Layer chocolate cake, pudding (1/2 of the box mixed with 1 cup milk, allowing to thicken slightly so it can still be poured), 1 container whipped topping, then 1/2 the crushed Heath candy bars into a trifle bowl.
  3. Repeat with chocolate cake.
  4. Next mix the other 1/2 of pudding with 1 cup milk, mixing well and allowing thickening slightly (so it can still be poured).
  5. Add another layer of whipped topping.
  6. Top with the remaining 1/2 of crushed Heath candy bars.

I used Toffee Bits & a chopped chocolate bar & it was still good with less candy. Can also subsitute Butterfinger bars. Use a large bowl! Mine was barely big enough.

Greek Pasta Salad


  • 1 box 16 oz pkg Rotoni pasta
  • 15 cherry tomatoes cut in quarters
  • 1 small pkg. cubed Feta cheese
  • 1 large can black olives, whole
  • 1 diced sweet red pepper
  • 1 16 oz bottle Greek Vinagrette dressing
  • sliced green onions


  1. Cook pasta as directed.
  2. Rinse & cool.
  3. Add tomatoes, pepper, cheese, onion & olives.
  4. Pour dressing over & stir to coat.
  5. Refrigerate before serving.

Saturday, May 30, 2009

Broccoli/Cauliflower Salad


  • 4-5 cups cauliflower
  • 4-5 cups broccoli
  • 1/4 cup sliced red onion
  • 1 cup raisins
  • 1 cup sunflower seeds
  • 10 strips crisp fried bacon (chopped)


  • 1/2 cup Miracle Whip
  • 3-4 Tbls. sugar
  • 1 tsp. vinegar

  1. Mix all ingredients
  2. Mix dressing and add to vegetables.
  3. Let marinate overnight, add bacon next morning

Wednesday, May 27, 2009

Pretty Darn Good Meatloaf

This recipe is from Shannon's Food Blog, but I'm posting it here because it is the best meatloaf you will ever eat!

Throw in your food processor (or chop in small pieces by hand if you're so inclined):

2 garlic cloves
3 stalks fresh celery (the shorter kind...not the super-huge chemically altered kind)
1/2 large-ish onion
1 cup fresh parsley leaves
2 small carrots
a nice sized chunk of red and/or yellow bell pepper (you want about 1/2 cup minced)
1/4 cup of minced herbs: basil, oregano, thyme, sage (or you can use a dried Italian blend (1 heaping tablespoon)

Whirrrr until uniformly chopped to bits. Dump into a bowl along with:

1/2 cup rolled oats
1/2 cup ketchup or barbecue sauce (whichever is your meatloaf preference)
1/2 tsp salt
1/2 tsp red or black pepper
2 eggs
1/2-1 tsp dried cumin
2 pounds ground beef, buffalo, venison, etc

Squish it all up with your hands until combined. Form into a loaf in a 9 x 13 pan and top with more ketchup or barbecue sauce. Bake at 350 for an hour or until you're sure it's done.

How is that for a haphazard recipe?! Meatloaf is one of those things that is much better the second time around. This freezes awesome.

Tuesday, May 26, 2009

Pear Chicken Salad

  • 6 cups spring mix salad greens
  • 1 medium ripe pear, sliced
  • 1-1/2 cups cooked chicken strips
  • 1/4 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoons Granulated Pure Cane Sugar
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • Dash pepper
  1. On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.
Yield: 4 servings.