What's for supper Mom?

Slow Cooker Chicken Taco Soup

2011-10-20T11:01:00.000-05:00

Ingredients:

1 onion, chopped
1 (16oz) can chili beans
1 (16oz) can black beans
1 (15oz) can whole kernel corn, drained
1 (8oz) can tomato sauce
1 (12 fluid oz) can beer ~or water~
2 (10oz) cans diced tomatoes w/green chilies, undrained
1 (1.25oz) pkg taco seasoning **
3 whole skinless, boneless, chicken breasts
shredded Cheddar cheese (opt)
sour cream (opt)
crushed Tortilla chips (opt)

Directions:

Place onion, chili beans, black beans, corn, tomato sauce, beer/water and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for Low heat, cover and cook for 5 hours.
Remove chicken breasts from the soup, allow to cool and then shred. Stir the shredded chicken back into the soup and continue cooking for 2 hours.
Serve topped with cheese, sour cream and tortilla chips, if desired.

** Make-Your-Own Taco Seasoning
1 Tb chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

Slow Cooker Pork Tacos

2011-02-15T18:38:00.002-06:00

Ingredients:

1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional

Directions:

In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos.

Slush

2011-01-07T12:38:00.003-06:00

Ingredients:

16oz box of strawberry jello
1c sugar
42oz pineapple juice
4c boiling water
6oz frozen lemonade

Directions:

Mix jello, sugar and water until dissolved. Add pineapple juice and lemonade. Pour into a 5qt ice cream bucket. Stir after 6-8 hours. Stir every 4 hours after that. Serve with sierra mist or sprite. You can also substitute the jello flavor of your choice.

Special K Bars/Scotcheroos

2011-01-07T12:32:00.003-06:00

Ingredients:

1c sugar
1c white corn syrup
1c peanut butter
6c special K cereal
1c chocolate chips
1c. butterscotch chips

Directions:

Boil the sugar and syrup together. Add the peanut butter. Pour over the special K cereal. Mis together in a bowl and then slightly press into a greased 9X13 pan. Melt the cocolate chips and spread over the top. (Alaina I finally posted this just for you!)

Apple Dumplings

2011-01-07T12:28:00.003-06:00

Ingredients:

2 pkgs crescent rolls
2 granny smith apples peeled and cored (8 peices for each)
1 can of Mt.Dew
1 cup sugar
1 stick butter, melted
1 1/2 t cinnamon

Directions:

Place each apple section on a crescent roll and roll up covering the apple slice completely. Place in 9X13 baking pan.
Mix together sugar, butter, and cinnamon-mix well and spoon over each apple roll.
Pour 1 can of Mt.Dew over the rolls.
Bake @ 350 for 40 minutes.

Bran Muffins

2011-01-07T12:23:00.003-06:00

Ingredients:

5c flour
3c sugar
5t baking soda
1 1/2 t salt
15oz box bran flakes
1 quart buttermilk
1/2 cup veg oil
1/2 cup apple sauce
4 eggs beaten

Directions:

Mix the flour, sugar, baking soda, salt, and bran flakes together. Add buttermilk veg oil, applesauce and the 4 beaten eggs. Mix well. Bake at 400 for 15 min or until toothpick inserted comes out clean. *(When I think bran muffins I think old people (sorry) and gross. These are delicous! I had our 14 year old neighbor kid tell me they were the best bran muffins he's had.)

Cinnabon Cinnamon Rolls

2010-12-18T19:00:00.003-06:00

Ingredients:

1 pkg dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 tsp salt
2 eggs
4 cups flour

FILLING:

1 cup packed brown sugar *
2 1/2 Tb cinnamon
1/3 cup margarine, softened

ICING

8 Tb margarine
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt

Directions:

For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick.
Preheat oven to 400 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.
While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.

* I substituted white sugar for brown sugar.

Mother-in-law's No-fail Oil Pie Crust

2010-12-14T09:12:00.005-06:00

Ingredients:

2 cups flour
1 tsp salt
1/2 cup oil
1/4 cup cold water

Directions:

Mix together in mixing bowl with a fork until just blended. Use wax paper on a counter (sprinkle a few drops of cold water on the counter top to help hold the wax paper in place) Place another piece of wax paper on top of your ball of pie crust dough (should still be a bit crumbly...the crumbles will all roll in fine!). Roll out to desired thickness. Pick up rolled out crust and lay over your pie dish (wax paper side up). Peel off wax paper carefully. Makes enough for one double-crust pie.

Eggnog Cranberry White Chocolate Muffins

2010-12-14T08:58:00.005-06:00

Ingredients:

2 1/4 cup flour
1 Tbsp baking powder
1/4 tsp salt
1 cup plus 2 Tbsp granulated sugar, divided
2 large eggs
3/4 cup eggnog
5 1/3 Tbsp unsalted butter, melted (I used salted!)
1 tsp almond extract (I used 1/4 tsp b/c we don't like too much almond flavoring!)
1 1/2 cup coarsely chopped cranberries
1 cup white chocolate chips

Streusel Topping:

1/2 cup sugar
1/2 cup flour
1/2 tsp cinnamon
4 Tbsp butter, slightly softened
1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 400*. Line 14-16 muffin cups with paper liners and grease.

In a bowl, add flour, baking powder and salt and stir to combine. In a larger bowl, add 1 cup of sugar, eggs, eggnog, melted butter and almond extract. Stir until well combined. Add in the dry ingredients just until incorporated. Do not overmix.

Chop the cranberries. Toss them with the remaining 2 Tbsp sugar and fold into batter along with the white chocolate chips. Fill the prepared muffin liners 2/3 full.

Streusel topping:

Combine sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Add nuts if using. Sprinkle the mixture on top of the muffin batter. Bake for about 18-22 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.

This delicious recipe was found here. We all loved these. Not being huge eggnog fans, but yet having to have a couple sips every holiday season, this was the perfect way to use up the rest of the eggnog!! Kids & I loved them (and I'm not a huge white chocolate fan), my husband thought maybe a few less white chocolate chips.

Banana Bread with Chocolate and Crystallized Ginger

2010-12-02T18:33:00.005-06:00

This is an awesome recipe from the book, A Homemade Life. This is a great read if you enjoy recipes and the memories they can have!

Ingredients:

6 Tbsp unsalted butter (I used salted just fine!)
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3/4 cup mini chocolate chips
1/3 cup finely chopped crystallized ginger
2 large eggs
1 1/2 cups mashed bananas (from about 3 lg ripe bananas)
1/4 cup well-stirred whole-milk yogurt (I use my low-fat homemade yogurt just fine!)
1 tsp vanilla extract

Directions:

Preheat oven to 350*. Grease a standard size loaf pan with cooking spray or butter.
In a small bowl, microwave butter until just melted. Set aside to cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and ginger and whisk well to combine. Set aside.
In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients and stir gently, scraping down sides as needed, until just combined. Do not overmix. The batter will be thick and somewhat lumpy. Pour into prepared pan and smooth the top.
Bake until a deep shade of golden brown and a toothpick inserted near the center comes out clean, about 50 min to 1 hour.
Cool on wire rack for 5 minutes. Then tip out onto a cooling rack to cool.

Chocolate Chip Cake

2010-11-29T20:13:00.004-06:00

Ingredients:

1 yellow cake mix (18.25 oz)
1 vanilla pudding mix (3.4 oz)
1 cup milk
1 cup vegetable oil
4 eggs
1 cup mini chocolate chips
5 Tbsp german chocolate sweet chocolate, grated, divided
2 Tbsp conf. sugar

Directions:

1. Combine cake and pudding mixes, milk and oil and eggs. Beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips and 3 Tbsp grated chocolate. Pour into greased and floured 10" fluted tube pan or bundt pan. Bake at 350* for 55-65 minutes or until toothpick inserted near center comes out clean. Cool for 10 min before removing from pan. to a wire rack to cool completely. Dust top of cake with confectioner's sugar and sprinkle on grated chocolate.

2010-11-29T20:05:00.004-06:00

Rainbow Cupcakes

2010-11-29T17:02:00.002-06:00

Ingredients:

1 pkg (18.25 oz) white cake mix
food coloring
cupcake baking cups

Directions:

Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

RAINBOW COLOR	DROPS OF FOOD COLORING
Purple	9 red and 6 blue drops
Blue	12 drops
Green	12 drops
Yellow	12 drops
Orange	12 yellow and 4 red drops
Red	18 drops

Pumpkin Pie Biscotti

2010-11-29T13:52:00.003-06:00

Ingredients:

3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1-1/4 cup macadamia nuts, coarsely chopped

Directions:

Preheat oven to 350 F.
Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.
Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough.
Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets.
Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes.
Cool completely on wire racks.

Breadsticks

2010-10-19T14:31:00.000-05:00

(Taste of Homes recipe)
Ingredients:

1-1/4 c. flour
2 tsp. sugar
1-1/2 tsp. baking powder
2/3 c. milk
3 Tbs. butter, melted
2 tsp. sesame seeds

Directions:

In small bowl combine dry ingredients. Gradually add milk and stir to form a soft dough.
Turn onto a floured surface, knead 3-4 times.
Roll into a 10x5x1/2" rectangle; cut into 12 breadsticks
Place butter in 9x13 pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds (I didn't have them on hand).
Bake at 450* for 14-18 minutes, until golden brown.

3 Cheese Italian Garllic Bread

2010-09-30T20:06:00.000-05:00

Ingredients:

three-cheese italian garlic bread
1 loaf fresh french bread
1/2 cup butter, softened to spreading consistency
1/2 tsp garlic powder
1/4 tsp italian seasoning
8 slices provolone cheese
1 1/4 cup shredded mozzarella
kraft parmesan cheese
marinara sauce for dipping

(I'm posting this recipe for Lindsay B. It's her recipe; measurements are approx. Use to your liking)

Directions:

slice ends off french bread; discard.
cut loaf into 16 slices.
in small bowl, mix butter, garlic and seasoning until well blended.
spread onto both sides of bread slices.
on non-stick skillet over medium heat, grill each slice of bread.
when grilling second side, place about 1 tsp of shredded mozzarella on the already-grilled side, top with 1/2 slice of provolone.
place grilled bread on baking sheet, sprinkle with parmesan and additional seasoning (optional). place under broiler for 2-3 minutes or until provolone is melted and slightly bubbly.
remove and serve with marinara sauce.

The Best Zucchini Bread

2010-07-19T16:05:00.003-05:00

Ingredients:

2 cups all-purpose flour
1 cup wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1/2 cup oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (opt)

Directions:

Grease two 8x4" pans. Preheat oven to 325*.
Sift flours, salt, baking powder, soda, cinnamon and nutmeg together.
Beat eggs, oil, applesauce, vanilla and sugars together. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 50-60 minutes, or until toothpick comes out clean. Cool in pan on rack for 20 minutes. Remove the bread from the pan and completely cool.

Campfire Cherry Pie

2010-07-14T09:28:00.000-05:00

Ingredients:

1 Iron campfire sandwich maker or as many as needed.
Cherry Pie Filling in the Can, more than one can may be needed.
White Bread as many loafs or slices needed for eaters.
Butter

Directions:

Butter two pieces of bread on the outside only.
Place first piece of bread in iron maker with butter side down.
Then place about 2 spoonfuls or amount satisfying to you of cherry filling on bread.
Then place the other piece of bread on the cherry filling with butter on top.
Close the iron sandwich maker and roast over an open fire, flipping sides while checking the cherry pie.
When both outer sides of the bread are toasted, your cherry pie is complete and ready for removal. Sprinkle some powdered sugar on top and ENJOY!

Honey Soy Baked Chicken

2010-07-14T09:21:00.000-05:00

Ingredients:

3 tablespoons olive oil
3 tablespoons soy sauce
5 tablespoons honey
4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
3 pounds (approximately) chicken thighs (or preferred chicken meat)
salt and pepper to taste

Directions:

Preheat oven to 425°F.
Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator.
When ready to cook, in a baking dish, bake chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.

From TidyMom.net

We love this recipe!

Cherry Chocolate Ice Cream Floats

2010-07-14T09:18:00.000-05:00

Ingredients:

1 cup water
3/4 cup sugar
2 cups carbonated water, chilled
3 tablespoons maraschino cherry juice
Chocolate syrup
14 scoops chocolate ice cream
Whipped cream in a can
7 maraschino cherries

Directions:

In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer for 5 minutes. Cool. Stir in carbonated water and cherry juice.
Drizzle chocolate syrup in each of seven chilled glasses. Place two scoops of ice cream in each glass. Pour carbonated water mixture over ice cream; top each with whipped cream and a cherry. Serve immediately. Yield: 7 servings.

from Simple and Delicious magazine

Strawberry Butter

2010-06-15T14:32:00.000-05:00

Ingredients:

1/2 cup butter
1/4 cup confectioners sugar
1/4 cup strawberry or favorite fruit preserves (I used fresh chopped strawberries)

Directions:

In a small bowl, combine butter, sugar and preserves.
Using an electric mixer, beat at medium speed until fluffy.
Store in container with tight-fitting lid in refrigerator up to two weeks. Makes 3/4 cup.

Pizza Rollers

2010-06-15T12:35:00.003-05:00

Ingredients:

1 pkg (10 oz) refrigerated pizza dough
1/2 cup pizza sauce
18 sliced pepperoni
6 sticks mozzarella cheese

Directions:

Preheat oven to 425*. Coat baking sheet with nonstick cooking spray.
Roll out pizza dough on baking sheet to form 9x12 inch rectangle. Cut pizza dough into 6 (4.5x4 inch) rectangles. Spread about 1 tbsp sauce over center third of each rectangle. Top with 3 slices pepperoni and stick of mozzarella cheese. Bring ends of dough together over cheese, pinching to seal. Place, seam side down, on prepared baking sheet.
Bake in center of oven 10 minutes or until golden brown.

Purple Cows

2010-06-08T16:56:00.002-05:00

Ingredients:

3 cups frozen vanilla yogurt
1 cup milk
1/2 cup thawed frozen grape juice concentrate (undiluted)
1 1/2 tsp lemon juice

Directions:

Blend together ingredients in a blender.
Enjoy!

creamy tomato-basil pasta with shrimp recipe at kraftfoods.com

2010-06-03T08:00:00.004-05:00

Creamy Tomato-Basil Pasta with Shrimp
We really liked this recipe.

Creamy Turkey with Noodles

2010-05-18T18:10:00.002-05:00

Ingredients:

1/2 lb. egg noodles
2.5 cups turkey, cooked and cubed
1 can cream of mushroom soup
1/2 - 1 can of milk (empty soup can)
salt and pepper to taste

Directions:

Cook noodles according to package. Combine noodles, turkey, soup, milk, salt and pepper.
Place in 7x11" pan. Cover and cook at 350* for 30-35 minutes. Uncover last 5-10 minutes.

*I didn't really measure, I just dumped, so I'm guessing on the turkey and noodles amount.

Easy Apple Turnovers

2010-05-02T20:34:00.005-05:00

Ingredients:

1 package frozen Puff Pastry, thawed
1 can Apple Pie Filling
3 TB butter, melted
2 TB sugar
1/4 tsp cinnamon

Directions:

On a lightly floured surface, roll out each pastry sheet. Cut each into four squares.
Spoon 1/4 cup apple pie filling into the center of each square; fold diagonally in half and press edges to seal. Place on a greased baking sheet.
In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown.

Pizza Pockets

2010-03-22T17:05:00.002-05:00

(photo courtesy of Mckmama)

Ingredients:

premade pie crust
spaghetti sauce
fresh mozzarella cheese
pepperoni
egg white

Directions:

Preheat oven to 350*.
Spread some pie crusts out. Use a platter or cookie sheet or cutting board if you want.
Use a pizza cutter to divide the crusts into six parts each.
Spread a little spaghetti sauce on each piece.
Put a hunk of fresh mozzarella cheese on half of the pieces.
Put some pepperoni on the other halves.
Lay the halves on top of each other.
Fold over the edges to make little pockets. Vent the tops with a knife. Coat each with a little bit of egg white.
Bake at 350 until golden brown.

White Chocolate Chip and Cranberry Cookies

2010-02-18T11:39:00.002-06:00

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white chocolate chips
1 cup dried cranberries

Directions:

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and cranberries. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Easy Pralines

2010-02-12T12:48:00.003-06:00

Ingredients:
•24 graham cracker squares
•1/2 cup light brown sugar, packed
•1/2 cup butter or margarine
•1/2 teaspoon vanilla extract
•1/2 cup pecans, chopped

Directions:

Heat oven to 350°. Arrange graham crackers in single layer in ungreased 15x10x1-inch jelly roll pan. Heat brown sugar and margarine to boiling; boil and stir for 1 minute. Remove from heat; stir in vanilla. Pour over graham crackers, spreading evenly; sprinkle with pecans. Bake until bubbly, about 8 to 10 minutes. Cool slightly and cut into squares.

Cheeseburger Pasta

2010-02-01T12:22:00.004-06:00

Ingredients:

1 lb. ground beef
1 can (10 3/4 oz) Campbell's Cheddar Cheese Soup *
1 can (10 1/2 oz) Campbell's Beef Broth
1 1/2 cups water
1/2 cup ketchup
2 cups uncooked medium shell pasta

Directions:

Cook beef in skillet until browned. Pour off fat.
Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

*Homemade Cheddar Cheese Soup
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended.

Apple Cranberry Bread

2009-12-10T09:32:00.002-06:00

Ingredients:

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

Directions:

Preheat oven to 325°;grease a 9"x5"x3" loaf pan.
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.
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.

Homemade Crescent Rolls

2009-11-08T12:28:00.001-06:00

Recipe from Little Birdie Secrets
Ingredients:

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

Directions:

Pour water in a bowl and sprinkle yeast over the top.
Allow to soften about 5 minutes.
Add remaining ingredients and mix well. Dough will be a little sticky, but if it's really sticky add a little more flour.
Allow to rise in bowl for 45 minutes.
Punch down and allow to rise for another 45 minutes.
Break into two equal pieces.
On a floured surface, roll out each chunk into a large circle.
Spread softened butter (not melted) onto entire circle.
Cut into wedges with pizza cutter. (I do 12 for smaller rolls, or 8 for larger.)
Starting with wide end of triangles, roll up like a crescent roll.
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

2009-11-08T12:09:00.002-06:00

Ingredients:

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

Directions:

Heat oven to 350*
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**)
Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes, remove to wire racks. Cool completely
Keep refrigerated.

Pilgrim Hat Cookies

2009-11-02T12:38:00.002-06:00

Ingredients:

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

Directions:

In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
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.

Chunky Apple Cake with Cream Cheese Frosting

2009-10-26T17:24:00.000-05:00

Southern Living, SEPTEMBER 2001

Ingredients:

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)

Directions:

Stir together first 4 ingredients in a large bowl until blended.
Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts.
Spread into a greased 13- x 9-inch pan.
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.
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

Directions:

Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add sugar and salt, beating until blended.
Stir in vanilla.

Butterscotch Haystacks

2009-10-26T17:14:00.001-05:00

Ingredients:

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

Directions:

LINE trays with wax paper.
MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
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.
Stir in peanut butter until well blended.
Add chow mein noodles and marshmallows; toss until all ingredients are coated.
Drop by rounded tablespoon onto prepared trays.
Refrigerate until ready to serve.

Roasted Cauliflower

2009-10-26T12:11:00.002-05:00

Ingredients:

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

Directions:

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

2009-10-26T10:16:00.002-05:00

Ingredients:

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
CUPCAKES:
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

2009-10-26T06:00:00.001-05:00

Ingredients:

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

Directions:

Dissolve gelatin in water; set aside for 30 minutes.
Whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended.
Pour into an oiled 13-in. x 9-in. pan. Chill until set.
Cut into circles or use a pumpkin-shaped cookie cutter.
Just before serving, add candy eyes and mouths.

Yield: 14-16 servings.

Pumpkin Cheese Ball

2009-10-26T06:00:00.000-05:00

Ingredients:

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

Directions:

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

Yield: 2-1/2 cups.

Ghost Cookies

2009-10-25T06:05:00.002-05:00

Ingredients:

1 pound white candy coating, coarsely chopped

1 package (1 pound) Nutter Butter peanut butter cookies

miniature semisweet chocolate chips

Directions:

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

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

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

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

Let stand until set.

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

Black Cat Cupcakes

2009-10-25T06:00:00.002-05:00

Ingredients:

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

Directions:

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

Yield: 2 dozen.

Pumpkin Cake

2009-10-21T06:01:00.000-05:00

Ingredients:

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

Directions:

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

Frosting:

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.

Southern Biscuits

2009-10-19T23:16:00.000-05:00

Recipe from Food Network

Ingredients:

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

Directions:

Preheat oven to 450 degrees.
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.
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.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Pumpkin Muffins

2009-10-19T23:04:00.001-05:00

Recipe from Smitten Kitchen

Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

Ingredients:
• 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
Directions:
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.

Soft Pumpkin Cookies

2009-10-18T10:25:00.000-05:00

Ingredients:
• 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
Directions:

Preheat over to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
Beat sugar and butter in large mixer bowl until well blended.
Beat in pumpkin, egg and vanilla extract until smooth.
Gradually beat in flour mixture.
Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes until edges are firm.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Drizzle glaze over cookies.
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.

Hootinany (German Pancake)

2009-10-17T21:29:00.003-05:00

Ingredients:

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

Directions:

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!

Apple Scones

2009-10-11T18:13:00.003-05:00

Ingredients:

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)

Directions:

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.
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.
Bake at 425 degrees for 15 minutes, or until browned and risen. Serve warm with butter.

Chunky Crockpot Applesauce

2009-10-11T16:47:00.003-05:00

Ingredients:

10 large apples (I use Cortland), peeled, cored and chunked
1/2 cup water
1 tsp cinnamon
1/2 cup - 1 cup sugar.

Directions:

Put all ingredients in crockpot. Add water, cinnamon and sugar. Cook on HI 4-5 hours or on LOW for 8-10 hours.

Butternut Squash Soup

2009-10-05T12:20:00.004-05:00

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.

Directions:

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

2009-10-05T07:44:00.002-05:00

Ingredients:

(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

Pumpkin Bars

2009-10-04T16:56:00.002-05:00

Ingredients:

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

Directions:

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.
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.

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.

Chicken Enchilada Casserole

2009-09-30T06:51:00.002-05:00

Ingredients:

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

Directions:

Cook the chicken in a skillet with the onion and garlic in the vegetable oil, drain.
Stir in flour and taco seasoning, then add the water. Bring to a boil then reduce heat, cover and cook for 8 minutes.
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)
Spoon 2 cups of meat mixture over tortillas, then 1/2 cup cheese. Repeat layers. Top with remaining tortillas and sauce.
Bake uncovered at 375 for 20 minutes. Sprinkle with remaining cheese and bake 5 minutes until melted.
Serve with salsa if desired.

Pumpkin Bars With Cream Cheese Frosting

2009-09-26T14:56:00.001-05:00

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.

Please... October Ideas... Please

2009-09-20T13:30:00.001-05:00

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!

Apple Cinnamon Muffins

2009-09-14T18:43:00.002-05:00

Ingredients:

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

TOPPING:

1/4 cup packed brown sugar
1 Tbsp flour
2 Tbsp cold butter
1/2 cup oatmeal
1/4 cup finely chopped nuts

Directions:

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

2009-09-14T18:39:00.003-05:00

Ingredients:

Fill crock pot full of chopped apples.
4 cups sugar, or less
4 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves

Directions:

Drizzle over apples. Cook 1 hour on HIGH. Lower heat. Cook until smooth (9-11 hours).

Apple Snicker Bar Salad

2009-09-14T18:36:00.002-05:00

Ingredients:

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

Directions:

Slice apples into pineapple juice to prevent from turning dark. Mix all ingredients together.

Apple Muffins

2009-09-12T14:34:00.003-05:00

Ingredients:

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.)

Directions:

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

Grilled Chicken and Shells

2009-08-24T11:31:00.003-05:00

Ingredients:
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

Directions
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.

Cucumber Tomato Salad

2009-08-21T05:00:00.000-05:00

Ingredients:

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

Directions:

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

Beans Polonaise

2009-08-19T12:36:00.004-05:00

Ingredients:

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

Directions:

In medium saucepan, bring water to a boil. Add beans and cover. Cook over medium heat until beans are crisp-tender. Drain.
In small skillet, cook butter over medium-low heat until light brown. Remove from heat.
Stir in crushed croutons and parsley. Combine beans and crumb mixture, toss gently. Top with grated egg.

Fresh Vegetable Quesadillas with Corn Relish

2009-08-19T12:30:00.003-05:00

Ingredients:

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

Directions
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.

Zucchini Cornbread Casserole

2009-08-18T08:18:00.003-05:00

INGREDIENTS
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

DIRECTIONS
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

2009-08-18T07:21:00.003-05:00

Ingredients:

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

Directions:

In a large bowl, combine the spinach, strawberries and almonds.
In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well.
Drizzle over salad and toss to coat. Yield: 4 servings.

Garlic Roast Beef Sandwiches

2009-08-17T06:00:00.002-05:00

Ingredients:

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

Directions:

Bake garlic bread according to pkg. directions.
Meanwhile, in large skillet, saute the mushrooms, onion and garlic in butter, until vegetables are tender.
Stir in Worcestershire sauce.
Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
Return to oven; bake 1-2 minutes, or until cheese in melted.
Slice and serve

Blueberry Muffins

2009-08-14T12:02:00.002-05:00

Ingredients:

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

Directions:

Heat oven to 400*
Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
Beat milk, oil and egg.
Stir in flour, sugar, baking powder and salt, all at once, just until the flour is moistened. (batter will be slightly lumpy)
Fold in blueberries.
Divide batter among muffin cups. Sprinkle with sugar, if desired.
Bake until golden brown, 18-20 minutes. Immediately remove from pan.

Chicken Alfredo

2009-08-07T08:02:00.007-05:00

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

Ingredients:

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

Directions:

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

Hot Fudge Sauce

2009-08-07T07:58:00.002-05:00

Ingredients:

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

Directions:

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

Brownie recipe

Cream Soup Substitute

2009-08-03T13:31:00.002-05:00

Ingredients:

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

Directions:

Melt butter in saucepan over medium-low heat.
Stir in flour; keep stirring until smooth and bubbly.
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.
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.

Chicken 'n' Veggie Kabobs

2009-08-01T15:19:00.004-05:00

Ingredients:

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

Directions:

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

Refrigerator Pickles

2009-08-01T12:57:00.003-05:00

Ingredients:

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

Directions:

Boil water, vinegar, sugar and salt.
Meanwhile, place dill and 1 clove of garlic in bottom of jar.
Fill 1/3 full with cucumbers.
Layer onion and 1 garlic clove.
Fill another 1/3 full with cucumbers.
Layer with onion and garlic (I like to add another small dill also)
Fill remaining space with cucumbers. Place another head of dill on top.
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

2009-08-01T12:40:00.003-05:00

Ingredients:

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

Directions:

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

Sheperd's Pie

2009-07-28T13:06:00.002-05:00

Ingredients:

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

Directions:

In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside.
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.
Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.
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.

Sausage Bow Tie Skillet

2009-07-27T16:55:00.003-05:00

Ingredients:

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

Directions:

Cook pasta according to pkg. Meanwhile in a large skillet, saute the sausage, mushrooms & garlic in the butter.
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)
Drain pasta; add to sausage mixture. Stir in peas/beans & cheese; cook until cheese is melted.

Yield: 4 servings

Barbecue Jack Chicken

2009-07-19T15:34:00.002-05:00

Ingredients:

4 boneless skinless chicken breast halves (6 ounces each)
4 slices pepper Jack cheese
1 cup barbecue sauce

Directions:

Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
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.

Greek Pasta Salad

2009-07-18T09:43:00.002-05:00

Ingredients:

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

Directions:

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.
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.

Seven-Vegetable Salad

2009-07-13T14:36:00.003-05:00

Ingredients:

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

Directions:

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.
Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.

Zucchini Boats

2009-07-13T12:13:00.000-05:00

Ingredients:

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

Directions:

Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp.
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.
Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells.
Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
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

2009-07-13T12:03:00.004-05:00

Ingredients:

1 lb. hamburger
2 zucchinis, sliced
1 onion, sliced
mushrooms, sliced
garlic, minced
salt and pepper
Instant white rice, cooked

Directions:

Cook hamburger; drain. Stir-fry zucchini, onion, mushrooms and garlic. Add hamburger, salt and pepper; mix and heat. Put over rice.

Weeknight Enchiladas

2009-07-11T17:37:00.002-05:00

Ingredients:

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)

Directions:

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.
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.
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.

Cream Cheese Pie

2009-07-08T21:29:00.003-05:00

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

2009-07-08T08:31:00.002-05:00

Ingredients:

2/3 c Bisquick pancake mix
1/4 c Parmesan cheese
1/4 t pepper
2 eggs
2 c grated zuchinni

Directions:

Mix all ingredients together and spoon onto griddle. (batter will be quite thick)
Serve with bacon, ham, sausage, salsa, peppers, cheese, sour cream, etc as toppings.

One-Pan Taco Dinner

2009-07-08T08:29:00.002-05:00

Ingredients:

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.)

Directions:

Brown meat in large skillet on medium-high heat; drain.
Add seasoning packet and 2 cups of water; stir. Bring to a boil.
Stir in rice, sprinkle with cheese and cover.
Reduce heat to low and simmer for 5 minutes.
Top with lettuce and tomato (optional) just before serving.

Egg Salad Sandwiches

2009-07-07T09:45:00.001-05:00

Ingredients:

6 hard cooked eggs
1/2 cup celery
1 tbsp onion, chopped
1/3 cup mayonnaise
1/4 tsp salt
dash pepper

Directions:

Chop eggs, mix all ingredients together. Spread on bread.

Chicken Salad Sandwiches

2009-07-07T09:43:00.001-05:00

Ingredients:

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

Directions:

Mix together and enjoy on bread.

Dirt Cups

2009-07-07T09:39:00.001-05:00

Ingredients:

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

Directions:

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.
Spoon pudding mixture into cups; top with remaining crumbs.
Refrigerate until ready to serve. Garnish with fruit snacks.

*Crush the Oreos in a food processor, it's easier.

Chocolate Fudge Pops

2009-07-07T09:35:00.004-05:00

Ingredients:

1 (3.9 oz) package instant chocolate pudding mix
1/2 cup white sugar
3 cups milk
1 cup Cool Whip

Directions:

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.

Frozen Lemonade Pie

2009-07-03T13:36:00.004-05:00

Ingredients:

graham cracker pie crust

1 can sweetened condensed milk(14 oz.)

1 container cool whip(12oz.)

6 oz. frozen lemonade

Directions:

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.

Edible Playdoh

2009-06-30T11:30:00.001-05:00

Ingredients:

Equal Parts of

Powdered Milk
Honey
Peanut Butter

Directions:

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

Homemade Strawberry Lemonade

2009-06-29T10:10:00.003-05:00

Ingredients:

1 container of frozen Lemonade concentrate
strawberries (fresh or frozen)

Directions:

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.

Graham Cracker Pie Crust

2009-06-25T21:44:00.002-05:00

Ingredients:

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

Directions:

Mix well, press into ungreased pie plate
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

2009-06-25T08:04:00.002-05:00

Ingredients:

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

Directions:

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.
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.
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.
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.

Ideas- Anyone

2009-06-23T13:45:00.002-05:00

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!

Sausage Sauerkraut Supper

2009-06-21T16:05:00.001-05:00

Ingredients:

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

Directions:

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.
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

2009-06-21T16:00:00.002-05:00

Ingredients:

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

Directions:

Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.
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.
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.

Easy Grasshopper Icecream Pie

2009-06-19T14:58:00.002-05:00

Ingredients:

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

Directions:

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

Cookies & Creme Pudding Pops

2009-06-19T12:19:00.005-05:00

Ingredients:

1 pkg (3.9 oz) Chocolate Instant Pudding
2 cups cold milk
6 Oreo cookies
1/2 cup thawed Cool Whip

Directions:

Beat pudding mix and milk in large bowl with beater for 2 minutes
Crush oreo cookies into small bits
Add crushed cookies and Cool Whip to pudding, stirring just until combined
Spoon into 9 small paper or plastic dixie cups
Insert a plastic spoon or wooden popsicle stick into center of each cup for handle.
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*

Strawberry Cream Cheese Pie

2009-06-12T16:47:00.003-05:00

Ingredients:

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

Directions:

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

Garnish with fresh strawberries if desired.

Cookies & Creme Pudding Pops

2009-06-06T19:54:00.002-05:00

Ingredients:

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

Directions:

Beat pudding mix and milk in large bowl with whisk 2 minutes.
Place cookies in resealable bag; seal bag. Use rolling pin to crush cookies.
Add cookies and cool whip to pudding; stir until just blended.
Spoon into 9 small paper or plastic cups.
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!