This Wife Cooks

Oreo Cheesecake Ice Cream

2011-12-23T21:03:00.001-08:00

by The Ultimate Ice Cream Book by Bruce Weinstein

1 cup sugar

4 oz. cream cheese, softened

1 egg

1/2 t. vanilla

3/4 c. milk

1 1/2 c. heavy cream

crumbled Oreo cookies

Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the the cream. Cover and refrigerate overnight.

Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions (my machine took 30 minutes), adding the crumbledOreos to the machine when the ice cream is semifrozen. We like a lot of Oreos in ours. Allow the machine to mix in the cookies. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Baklava

2011-11-20T20:35:00.001-08:00

It's the time of year for a loved dessert in our house: Baklava!

Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped walnuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup + 2 tablespoon white sugar
1 teaspoon vanilla extract
1/2 cup corn syrup

Directions
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon and 2 tablespoon sugar. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and corn syrup. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

It's delicious!!! It always tastes so much better the next day, too! Enjoy!

Crispy Chicken Fried Chicken (with mashed potatoes and gravy, green beans and garlic bread!)

2011-10-30T16:19:00.000-07:00

Place 4 thin chicken breasts into 2 cups buttermilk.

(If you don't have buttermilk on hand, put 2 tablespoons of vinegar in a bowl (not a metal one!) and add enough milk to make 2 cups.)

To the buttermilk, add 1 teaspoon fresh ground black pepper, 1 teaspoon salt, and 2 tablespoons freshly minced garlic.

Let the chicken soak in the buttermilk for a few hours. Overnight is best.

Next, we'll prepare the breading. For a quick and easy breading ingredient, with tons of flavor, instead of buying bread crumbs, I use Mussos Garlic and Cheese Toast, because I use them for other meals throughout the week, not just for breading.

So, the breading is:

8 - 12 pieces of toast, finely crushed (I use my food processor for this.)
3 - 5 big handfuls of Lays Cheddar and Sour Cream Potato Chips, finely crushed, enough for 1 1/2 cups
1 1/2 to 2 cups all-purpose flour
1 tablespoon paprika
2 teaspoons Italian seasoning
1/2 to 1 teaspoon onion powder (depends on your preference)
Just a smidge more than 1/4 teaspoon black pepper, freshly ground, of course!
1 teaspoon garlic salt

You can put only the bread and the chips in the food processor, and blend until fine, or you can put everything in together, ensuring that the spices and flour are evenly distributed throughout the breading mixture.

*
Now it's time to take the chicken out of the buttermilk, one by one, and dredge in the breading, and carefully lay it in a pan with about 1/4 inch of super hot butter, crisco, coconut oil, or peanut oil, whichever you have handy/prefer/like to eat. :)

Let it fry for just a minute or two before flipping over. Place them in the oven, either in the pan you fried them in {oven safe, of course!} or place them in a glass casserole dish to bake for about 20 minutes @ 350 degrees.

Now, you can add to the pan you fried them in to make gravy. Whisk in butter and flour to make a roux and stir in some chicken stock, garlic, onion, parsley, black pepper, and some salt to taste, and there's your gravy! The mashed potatoes are of course easy as pie, so I am not going to tell you how to make them. :)

Fresh green beans and a homemade loaf of garlic bread, a french baguette, or just some bread make this a complete, and oh-so-delicious meal and it's really pretty simple. Enjoy!

Buttermilk Fried Chicken with Gravy

2011-10-30T16:18:00.000-07:00

6 ServingsPrep time: 15 min. + chillingCook time: 1 hourIngredients1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up1 cup buttermilk1 cup all-purpose flour1-1/2 teaspoons salt1/2 teaspoon pepperOil for fryingGRAVY:3 tablespoons all-purpose flour1 cup milk1-1/2 to 2 cups waterSalt and pepper to tasteDirectionsPlace chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Yield: 6 servings.Originally published as Buttermilk Fried Chicken with Gravy in Taste of Home April/May 1994, p37

Sour Cream Sugar Cookies

2011-09-21T16:20:00.000-07:00

1 Cup of butter
2 Cups of sugar
3 eggs
1 tsp. of vanilla
1 tsp. of baking soda
1 tsp. of baking powder
1 1/2 Cups of sour cream
5-6 Cups of sifted flour (Start with 5 cups, and add until you like the consistency of the batter. Save the rest for flouring the rolling pin and rolling surface.)

Cream together butter and sugar. Beat in the eggs and sour cream (I think it is the sour cream that makes the difference. I used Knudsen sour cream; not low fat, but regular sour cream). Then mix in the dry ingredients. I started with 5 cups of flour and used the rest when I actually rolled them out. Cover and refrigerate overnight or at least 8 hours. Preheat the oven to 425 degrees. Sprinkle your smooth countertop (or rolling surface) liberally with flour. I rolled out half the batter at a time. It was easier for me to work with. With a well-floured rolling pin, roll out the cookie batter to about 3/8 inch thickness and use floured cookie cutters to cut your shapes. I put them on parchment paper-lined cookie sheets and baked them for exactly 8 minutes. Allow them to cool completely before you frost them and make sure that your family IS NOT allowed to eat them all before they are frosted! This recipe will make about 30 small to medium circle-shaped cookies. With Christmas shapes, the recipe will make fewer, so keep that in mind.

Make popcorn in the microwave

2011-05-05T21:12:00.000-07:00

Just came across this awesome way to pop traditional on-the-stove kernels in your microwave:

Place ½ cup popcorn kernels in a large microwave-safe bowl with 1 tablespoon olive or canola oil. Cover with a microwave-safe plate and microwave on high (power level 10) until the majority of the kernels have popped, 3 to 5 minutes.

Garlic Chicken and Gravy

2011-04-19T16:23:00.000-07:00

This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.

{Photo from Taste of Home}

4 ServingsPrep/Total Time: 25 min.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour

Directions

Sprinkle chicken with salt and pepper. In a large skillet, cook
chicken and garlic in butter over medium-high heat for 5 minutes or
until browned. Add 1/2 cup broth, wine or additional broth, basil
and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9
minutes or until chicken is no longer pink.
Remove chicken with a slotted spoon and keep warm. In a small bowl,
combine flour and remaining broth until smooth; stir into pan
juices. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Serve over chicken. Yield: 4 servings.

2011-03-12T19:03:00.000-08:00

This simple six ingredient recipe makes the most decadent, delicious bar cookies.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

1/2 cup butter, melted
1 pkg. two layer chocolate cake mix
1 cup semisweet chocolate chips
1 cup white chocolate chips
2 cups chopped pecans OR coconut
1/2 cup milk chocolate chips
14 oz. can sweetened condensed milk

Preparation:

Heat oven to 350 degrees. Place butter and cake mix in large bowl. Mix with fork until crumbly. Sprinkle evenly over bottom of 15x10" jelly roll pan and press to form crust. Sprinkle with semisweet chocolate chips and white chocolate chips and pecans or coconut.

In microwave on medium power, melt milk chocolate chips for 1-2 minutes or until melted. Stir sweetened condensed milk into the melted chips. Spread milk mixture evenly over nuts in jelly roll pan. Bake at 350 degrees for 18-25 minutes or until light golden brown. Cool completely and cut into bars. 48 bars

Yet another sugar cookie recipe

2011-02-19T19:51:00.000-08:00

This is thanks to {All Things Thrifty}

Ingredients:

3 sticks of salted butter softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
5 cups of all purpose flour

Tip #1: Don't use margarine. Use the good 'ol fattening BUTTER. I like to use salted butter.
Tip #2: Don't use the microwave to soften the butter. Let it sit out on the counter at room temperature until it is softened. If you use the microwave, you may melt it too much, which will impact the texture of your dough and make it too sticky.

Directions:

*Cream the softened butter and sugar together until it is nice, smooth, and fluffy.

*Next, add the eggs one at a time to the butter mixture. I use a hand mixer on low for this.

*Add the vanilla.

*Gradually add the flour and baking powder. I use my hand mixer for this also. Make sure that all the flour is mixed into the dough.

*Chill dough for 1-2 hours to stiffen up the dough. (very important step)

*When your dough has been chilled for the alloted time, preheat your oven to 400 degrees.

*On a clean counter top, generously sprinkle powdered sugar (yep...not flour) onto the counter and begin rolling the dough with a rolling pin. Make sure to add some powdered sugar to your rolling pin and to the top of the dough to prevent it from sticking. (Keep adding a little powdered sugar as needed throughout this process).

Tip #3: I roll out about a third of the dough at a time so that I can carefully gauge the thickness of the dough. I like mine to be on the thick side (about 1/2 inch thick).

*Use cookie cutters to cut out your desired shapes and set them on an ungreased cookie sheet. Make sure there is at least 1 inch or so in between each cookie.

*Bake at 400 degrees for 6-8 minutes depending on the size of your cookies. As you can see in my pictures, my cookies were extra large (almost as big as the napkin) so I cooked them for 8 minutes.

Tip #4: Do NOT overcook. They may not look done, but they are.

CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup) Tips #1 and #2 apply
1 brick softened cream cheese (8 oz) Tip #2 applies
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4-5 cups powder sugar, one cup at a time, (I use 4 1/2 cups). Beat until smooth. Add your favorite food coloring to tint it your desired color.

Rosauers Shortbread Cookies

2011-02-16T20:07:00.000-08:00

Rosauers Shortbread Cookies
{Courtesy of Melissa K @ A Time For Everything}

1 lb. butter
1 c. sugar
1/2 tsp. salt
1/4 c. sweetened condensed milk
1/2 tsp. vanilla
3 1/2 c. flour
1/2 c. cornstarch

Combine butter, sugar and salt and beat at medium speed until creamy. Add sweetened condensed milk and vanilla and beat until incorporated. Reduce speed to slow and add the flour and then the cornstarch. Mix until incorporated.

Divide the dough into 4 balls, flatten them into disks, and wrap separately in plastic wrap. Refrigerate for one hour or until firm.

Preheat oven to 300. Lightly flour a work surface and roll out the dough to 1/4" thick. Keep lifting the dough, sprinkling with a little more flour if it sticks to the surface. Cut shapes of dough and place on lightly greased cookie sheet. Place back in refrigerator to chill, about 15 minutes.

Place cookie sheet in middle of oven and bake for 15-20 minutes, until only slightly colored.

Cool completely, glaze, and let the kids go crazy with the sprinkles.

{Notes: Yes, that's a pound of butter. Yes, only 300 degrees. No, I didn't forget to list the eggs.}

Lofthouse Sugar Cookies {supposedly from the granddaughter of the founder}

2011-02-16T14:41:00.000-08:00

Lofthouse Cookies:
2 eggs
2 C. sugar
2 C. cream
2/3 tsp. Salt
2 tsp. baking soda
2 tsp. baking powder
2 C. shortening (Lard)
Vanilla to taste
Enough flour to form a soft ball (She told me that the key to making soft, fluffy cookies is to add a lot of flour. But she didn't tell me how much. )

I assume that you just mix all of the ingredients together because there are no special directions listed. Bake at 350º (again no specified time) and the cookies need to stay white.

Icing:
1 pkg. powdered sugar
1 egg
1 can condensed milk (for spreading)
1 tsp shortening
1 tsp butter

French Baguettes

2011-02-10T15:47:00.000-08:00

Click image for image credit

INGREDIENTS:
1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

DIRECTIONS:
1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.http://allrecipes.com/Cook/1819125/

Homemade Chicken Noodle Soup

2011-02-01T16:49:00.000-08:00

Click Here For Image Credit

Put chicken into the crock pot, with

-chicken broth
-2 whole carrots
-a few stalks of celery
-a whole onion, chopped
-2 tbs parsley
-a bay leaf
-about 4 tablespoons minced garlic {or two to four whole cloves of garlic}
-salt and fresh ground pepper

Let it cook on low for 8 - 10 hours. Then when it's done, strain the broth into a stock pot, shred the chicken into the stock pot, and discard everything else. Add salt and pepper as needed to make it taste better, you can also add more garlic if needed, parsley if needed {since it's been strained out} and any other spices you like, then, bring it to a boil, and add about 4 chopped carrots, 2 or 3 chopped celery stalks, and homemade egg noodles {recipe found below}. Voila! You have the best batch of homemade chicken noodle soup you'll ever eat! :)

Egg Noodles

6 eggs
3 cups flour
itty bitty pinch of salt
splash of milk {not always needed}

Mix the eggs into the flour and salt, by hand works best, but you can use the dough hook on your kitchen aid if you prefer. I don't muck it up for noodles... it's easiest to do it by hand.

If the dough is to dry with the eggs, flour and salt, add a little bit of milk to moisten it up a bit, and knead it, like you do to bread, until it's smooth and not sticky. If you're using it later, put it into a zip lock bag. If you're using it now {or in 10 minutes} let it rest on the floured surface it was just rolled out on.

Roll it out as thin as you possibly can {much easier said than done! It's stretchy!} and then once you have it maybe 1/8 inch to 1/4 inch thick, cut it into long noodles. They absorb moisture as they cook, so they will be a bit larger when they're finished.

They only need to boil for a few minutes! About the time when you're ready to cut the noodles, add your carrots and celery to the boiling chicken broth. Then by the time you're done cutting the noodles into strips, you add them, just a few at a time, so they don't stick together, to the boiling chicken broth. It's important you have almost TWICE the amount of broth in your pan, because they will absorb a lot of the broth. Add any salt and pepper if needed, although usually at the end, all I need is pepper in my bowl, and that's because it's my favorite way to eat chicken noodle soup: lots and lots of fresh ground pepper.

We do chicken noodle soup with homemade French bread {or on fast/lazy days, store bought cook-at-home rolls or baguette}. :)

Italian Breaded Pork Chops

2011-01-21T16:07:00.000-08:00

Image courtesy of sanzoe

Ingredients

3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

Sydney's Spaghetti Sauce

2010-12-23T10:22:00.001-08:00

Cook about 1 tablespoon minced garlic in 2 tablespoons {make sure it's hot!} olive oil in large sauce pan.

Add to that:

1 tablespoon of butter, one 15 ounce can tomato sauce, 1 tablespoon parsley, 1 teaspoon kosher salt, just under 1 tablespoon italian seasoning, 1 bay leave, 1 tablespoon white sugar, 1 teaspoon onion powder, 1 teaspoon basil, 1 teaspoon oregano, and 1/4 teaspoon fresh ground black pepper.

Let simmer for a few minutes, stirring every so often. You want it hot and bubbly! :)

Crusty Sourdough Bread {Bread Machine}

2010-12-21T11:46:00.000-08:00

Sourdough Starter
1 1/2 teaspoons bread machine or quick active dry yeast
4 cups lukewarm water (105°F to 115°F)
3 cups Gold Medal® all-purpose flour or Better for Bread™ flour
4 teaspoons sugar

Bread
1/2 cup water
3 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon bread machine or quick active dry yeast

Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.

Makes 1 loaf (1 1/2 lb); 12 slices

This recipe came from the Betty Crocker website: http://tinyurl.com/sourdoughbread

Peanut Butter Cup Cookies

2010-12-06T15:20:00.000-08:00

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Directions

Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Slow Cooker Pepperoni Pizza Dip

2010-12-06T10:12:00.000-08:00

{Image & Recipe Credit: Betty Crocker}

1 jar (14 ounces) pizza sauce
1 cup chopped turkey pepperoni, (from 6-ounce package)
8 medium green onions, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup shredded mozzarella cheese (4 ounces)
1 package (8 ounces) cream cheese, softened and cubed
Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.
Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.
Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.

Easy Mozzarella Sticks

2010-12-06T10:06:00.000-08:00

1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
Vegetable oil
1 cup Original Bisquick® mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired

Place cheese sticks on tray; freeze at least 1 hour.

Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer.

Beat Bisquick mix, paprika, milk and egg until smooth.

Dip cheese, 1 stick at a time, into batter, covering cheese completely.

Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels.

Let stand 5 minutes before serving. Serve with marinara sauce.

{From the Betty Crocker Website}

Baked Spinach Artichoke Dip

2010-12-06T10:03:00.000-08:00

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Brown Sugar Meatloaf

2010-12-01T17:08:00.000-08:00

1/2 cup packed brown sugar
1/2 cup ketchup {or tomato sauce}
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1 tablespoon fresh garlic, minced
1 tablespoon onion powder {or small onion, chopped}
1/4 teaspoon black pepper
3/4 cup seasoned bread crumbs

Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan.
In a mixing bowl, mix thoroughly all ingredients, [except ketchup {or tomato sauce} and brown sugar] and shape into a loaf. Place in pan.
Mix brown sugar and ketchup in a small bowl, and spread over top of meatloaf.
Bake in preheated oven for 1 hour or until juices are clear.

Gingerbread Cupcakes

2010-12-01T15:07:00.000-08:00

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
Dash salt
1 slightly beaten egg white
1/3 cup molasses
1/3 cup water
3 tablespoons cooking oil
Sifted powdered sugar (optional)

Directions

1. Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.

2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.

3. Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).

Make ahead tip: Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.

{http://www.parents.com/recipe/cakes/gingerbread-cupcakes/}

Honey Chicken Wings

2010-11-29T15:02:00.000-08:00

2 pounds chicken wings {disjointed and tips removed}
1/2 cup soy sauce
2 tablespoons vegetable oil
Ground pepper
2 tablespoons ketchup
1 cup honey
1 garlic clove (crushed)

Season chicken liberally with pepper. Place in baking dish. Mix all other
ingredients and pour over chicken.

Bake at 350 degrees for 45 minutes until chicken is well done and sauce is thick.

Iced Pumpkin Cookies

2010-11-29T14:14:00.000-08:00

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Fruit Punch

2010-11-27T15:03:00.001-08:00

1 {6 oz} can frozen orange juice concentrate
1 {6 oz} cans frozen limeade concentrate
1 {6 oz} can frozen lemonade concentrate
1 {14 oz} can pineapple juice
1 pint cranberry juice cocktail
4 cups cold water
2 quarts ginger ale, chilled
1 pint club soda, chilled
Fruit ice ring
Fruits and mint for garnish

Mix all ingredients. When ready to serve add ice ring and garnish.

Fruit Punch

2010-11-27T15:03:00.000-08:00

Pumpkin Spice Quick Bread {Bread Machine}

2010-11-27T10:40:00.000-08:00

I got this recipe from Betty Crocker.

{Image Credit}

1 cup sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal® all-purpose flour or Better for Bread™ flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup chopped nuts, if desired

Grease bread machine pan and kneading blade generously with shortening.

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Quick Bread cycle only. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle.

Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer's recommendation.

Sour Cream & Vanilla Bread {Bread Machine}

2010-11-27T10:34:00.000-08:00

I got this recipe from Betty Crocker. :)

{Image Credit: bettycrocker.com}

1/2 cup water
1 tablespoon vanilla
1/3 cup sour cream
1 egg
1 tablespoon butter or margarine, softened
3 cups flour
3 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Frosted Pumpkin Drops

2010-11-22T16:43:00.000-08:00

{Image Credit: Sean M. Gin}

Frosted Pumpkin Drops

1/2 cup shortening
1/2 cup margarine or butter
2 cups all purpose flour
1 cup sugar
1 cup canned pumpkin
2 eggs
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/4 teaspoon salt
{you can add 1 cup of raisins or chocolate chips if you prefer to have them in your cookie}

Cream Cheese Frosting

1 3-ounce package of cream cheese
1/4 cup margarine or butter
1 teaspoon vanilla
2 cups sifted powdered sugar

In a large mixing bowl beat the shortening and 1/2 cup margarine or
butter with an electric mixer on medium to high speed about 30 seconds
or till softened. Add about HALF of the flour to the shortening
mixture. Then add the sugar, pumpkin, eggs, pumpkin pie spice, baking
soda, and salt. Beat mixture till thoroughly combined, scraping the
sides of bowl occasionally. Beat in the remaining flour. Stir in the
raisins.

Drop the dough by rounded tablespoons 2 inches apart onto ungreased
cookie sheets. Bake in 375 degree oven for 10 to 12 minutes or till
edges are lightly browned. Remove cookies and cool on wire racks.

Meanwhile, for frosting, in a small mixing bowl beat the cream cheese,
1/4 cup margarine or butter, and vanilla till well combined. Gradually
add the powdered sugar and beat till smooth. Spread frosting on
cooled cookes.

Makes about 28

Thanks to the awesome Erica, who I got this delicious recipe from. She also added that she "always doubles the recipe so she can use the entire 15oz can of pumpkin". :)

{Red Velvet Cupcakes}

2010-11-13T19:46:00.000-08:00

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full). You may not fill all the cups, I ended up with 20 cupcakes. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing.

Oven-Baked Chicken Tenders

2010-11-10T09:09:00.000-08:00

{Image Credit}

1 cup Bisquick
1 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon pepper
3 boneless, skinless chicken breast halves, cut into smaller strips
1 egg, beaten, with splash of milk
6 tablespoons butter

Set oven to 450*

-------------------------------------------------------------------------------------

In a pie plate or similar flat dish, combine:

1 cup Bisquick
1 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon pepper

Dip *3 boneless skinless chicken breast halves*, cut into smaller strips into *1 egg, slightly beaten with a splash of milk*.

Line a cookie sheet with foil, put *6 tablespoons* butter on it, place in 450* oven until it's melted. Meanwhile, Dip chicken in egg/milk then in Bisquick mixture, place on cookie sheet on top of melted butter.

Bake 12 - 14 {mine cook closer to 20, so they're nice and browned and crispy} minutes, flipping once during cooking time.

Black Forest Cheesecake

2010-10-20T14:41:00.000-07:00

{Image Credit: Laura @ RealMomKitchen}

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)
1/4 cup baking cocoa
1 tablespoon confectioners’ sugar
1 can (21 ounces) cherry pie filling

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust.
Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.
Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers. Yield: 6-8 servings.

Slow Cooker Chicken Pot Pie

2010-10-15T10:30:00.000-07:00

Ingredients:
4-5 cups diced potatoes, peeled or scrubbed
3-4 cups baby carrots, cut in half
4 boneless skinless chicken breasts
1/2-1 teaspoon garlic salt, or to taste
black pepper to taste
1-2 tablespoons dry onion flakes (or 1/2 cup minced fresh onion)
2 cans (10.75 oz ea) cond. cream chicken soup
1 1/2 cups frozen peas
Chicken broth, optional
English muffins, baking powder biscuits, or refrigerator biscuits*
Shredded cheese

Directions:
Fill slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker. Cut carrots into 1-inch pieces and add to cooker. Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste and onion. Spread with condensed cream of chicken soup. Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender.
To check for doneness, insert knife to the bottom of cooker, piercing vegetables. Cut chicken into shreds or pieces using two knives in a scissor action. Stir in frozen peas (and if desired a little chicken broth to create desired broth consistency). Replace lid and allow to heat for 20-30 minutes longer. Serve over toasted bread* and sprinkle with shredded cheese.

* Split biscuits or English muffin in half and toast. To toast large amounts, place biscuits on cookie sheet under broiler unit in oven until toasty brown.

Ingredient amounts are for a 12-cup crock-pot. Adjust for larger crock-pots by following "note". Serves 6.

NOTE: Following the 2/3 principle - for larger crock-pots, fill pot approximately 1/3 with potatoes and 1/3 with carrots. Place 4-6 chicken breasts on top, increase garlic salt 1 teaspoon (or to taste), increase soup to 3 cans.

Easy Taco Soup 2

2010-09-27T14:27:00.000-07:00

{Image Credit goes to Kalyn of Kalyn's Kitchen}

(Makes 6-8 servings, recipe from A Pinch of Salt Lake, with adaptations by Kalyn.)

1 lb. ground beef
1-2 tsp. olive oil
1 onion, chopped small
2 tsp. minced garlic
2 cans beef broth, (or 3 - 4 cups homemade beef stock)
2 cans diced tomatoes with juice
2 cans pinto beans or kidney beans with juice (15 oz. size can)
2 T dried oregano
2 T ground cumin
1 T ground ancho chile powder
1 T regular chile powder

Toppings to add to the soup:
diced avocado
shredded cheddar cheese
corn chips
sour cream
chopped fresh cilantro

Heat 1 tsp. olive oil in frying pan, add ground beef and cook until well browned, breaking into small pieces with turner as you cook it. Remove beef to large soup pot.

In same frying pan heat second tsp. of olive oil, add onions and garlic, and saute until onions are starting to soften, about 3 minutes. Add veggies to soup pot. Rinse out frying pan with one cup beef broth and add to pot with rest of broth, canned tomatoes, canned beans, and spices. Let soup simmer at very low simmer 45 minutes to one hour, stirring occasionally and adding a bit more water if it cooks down very much. (If you want a thicker soup, cook 30 minutes, then remove a few cups of soup, puree with food processor or immersion blender and add back into the soup, then cook remaining time.) Serve hot, with toppings as desired.

{Thanks to Kalyn's Kitchen for this recipe!}

Garden Veggie Pizza Squares

2010-09-24T18:59:00.000-07:00

Ingredients
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions

Directions
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Pumpkin Spice Bread

2010-09-24T11:20:00.000-07:00

I saw this today on the Taste of Home website, and boy does it look divine!

Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

Directions
In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.
Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Yield: 2 loaves.

Portobello Mushroom Sauce

2010-09-12T19:27:00.000-07:00

1/4 cup butter
1 pound portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
1/4 cup chopped fresh basil

Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.

Soy-Garlic Chicken

2010-08-27T15:55:00.000-07:00

You'll need

6 chicken breasts, skinless and boneless
1 can (8 ounces) tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
2 teaspoons minced garlic

Directions

Place chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 180°. Yield: 6 servings.

English Muffin Bread

2010-08-24T14:57:00.000-07:00

English Muffin Bread

3 c. flour
2 1/2 t. yeast (or 1 packet)
2 t. sugar
1 t. salt
1/8 t. baking powder
1 c. milk
1/4 c. water
Corn meal, for dusting the pan

1. In a mixing bowl, combine 2 c. flour, yeast, sugar, salt and baking powder. Mix for 1 minute.

2. While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes (I did this in the microwave for 45-60 seconds). Pour into mixing bowl and beat for 2 minutes.

3. Add remaining cup of flour, 1/2 a cup at a time, and mix for 3-5 minutes (or knead by hand for 5-7 minutes). Dough will be somewhat sticky.

4. Grease a loaf pan and sprinkle with cornmeal (I used a 91/4 x 51/4 x 31/4 inch loaf pan). Spread dough into pan, cover and let rise for 45 minutes. (I preheated my oven to warm, then turned it off. I put the loaf in the front of the oven and cracked the oven door. It only took 30 minutes for the bread to raise. I also let it raise until it reached the top of the loaf pan.)

5. Bake at 400 degrees for 20-25 minutes, until golden brown.

According to Kate you can use this recipe for making traditional English muffins if you’d like. Add an extra 1/2 c. of flour to the dough and shape on a well-floured surface. Let rise on a cookie sheet and bake for 10-15 minutes. You should get about 6 muffins.

{This recipe comes from Kate @ http://stolenmomentscooking.com/english-muffin-bread/}

Gingerbread Cupcakes

2010-08-24T14:37:00.000-07:00

{Image Credit: Laura @ RealMomKitchen}

Gingerbread Cupcakes

1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk

Mix together cake mix, eggs, molasses, oil and milk.
Pour into paper liners and fill 3/4 full. (I did 18 cupcakes)
Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
Cool completely before frosting

Brown Sugar Cream Cheese Frosting

1/2 cup butter
8 ounces cream cheese, softened
1 cup packed light brown sugar (make sure it is fresh)

With a mixer, blend cream cheese and butter until smooth and creamy. Mix in brown sugar until creamy.

Cream Cheese Frosting

1 (8 oz) package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1 tsp vanilla

Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.

Costa Vida Chicken

2010-08-24T14:15:00.000-07:00

{Image Credit: Laura @ RealMomKitchen}

1 (16 oz.) bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 skinless, boneless chicken breast

Cook all together in a crock pot on low for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can do have or freeze the leftovers for another meal)

*Thanks goes to Laura over at RealMomBlog for this recipe!*

Over The Top Reese's Peanut Butter Cup Cookies

2010-08-24T14:09:00.000-07:00

Over the Top Reese’s Peanut Butter Cookies {recipe from Laura @ RealMomKitchen}

3/4 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cup milk chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces

Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. I think these cookies are best eaten warm. However, the still taste great the next day. Are best if eaten no later than the day after baking. Makes 18 cookies.

Baked Pork Chops and Gravy {Campbell's Recipe}

2010-08-23T16:31:00.000-07:00

Image Credit

1 egg, beaten
2 tablespoons water
6 boneless pork chops, 3/4-inch thick
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 (10.5 ounce) can Campbell's® Turkey Gravy

Beat the egg and water in a shallow dish with a fork or whisk.

Coat the pork with the flour.

Dip the pork into the egg mixture.

Coat with the stuffing.

Place the pork onto a baking sheet.

Bake at 400 degrees F for 20 minutes or until the pork is cooked through.

Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling.

Serve the gravy with the pork.

Gravy Baked Pork Chops

2010-08-23T16:25:00.000-07:00

{Image Credit}

4 (1 1/4 inch thick) pork chops
garlic salt and pepper to taste
shake or two of onion powder
1 tablespoon butter
3/4 cup milk
1/4 cup water
1 (10.75 ounce) can condensed cream of mushroom soup

Preheat oven to 350 degrees F (175 degrees C).
Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

Peanut Butter Cup Cookies {Quaker Oats Recipe}

2010-08-19T21:38:00.000-07:00

Ingredients

1-1/2 cups firmly packed brown sugar
1/2 pound (2 sticks) margarine or butter, softened
3/4 cup peanut butter (not reduced-fat)
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt (optional)
2 cups Quaker® Oats (quick or old fashioned, uncooked)
One 9-ounce package miniature peanut butter cup candies, unwrapped, cut into halves or quarters (about 35 candies)

Preparation

Heat oven to 350°F. In large bowl, beat sugar, margarine and peanut butter until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa, baking soda and salt; mix well. Add oats and candy; mix well.

Drop dough by level 1/4 cup portions 3 inches apart onto ungreased cookie sheets.

Bake 12 to 14 minutes or until cookies are slightly firm to the touch. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes 3 dozen cookies.

Soft Bread Sticks {King Arthur Flour Recipe}

2010-08-18T21:47:00.000-07:00

Ingredients

1 1/2 cups lukewarm water
3 tablespoons olive oil, plus additional for drizzling
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
Pizza seasoning or Italian seasoning, to sprinkle on top

Directions

1) Lightly grease an 18" x 13" pan (half sheet pan), and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, spreading it nearly to the edges. Oiling your fingers helps with the job.
4) Use a rolling pizza wheel or knife to score the dough in 3/4" to 1" wide crosswise strips, to make 13"-long strips. Score the dough once lengthwise, so that you now have 6 1/2"-long strips. Cover the pan, and let the dough rise at room temperature for 60 minutes, till it's become puffy.
5) While the dough is rising, preheat the oven to 375°F.
6) Drizzle the dough lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.
7) Bake the bread till it's a very light golden brown, about 25 minutes.
8) Remove it from the oven, and carefully lift it out of the pan onto a rack.
9) As soon as you can handle it, cut the dough along the score lines. A pair of scissors works well here.
10) Place the bread sticks back on their baking pan, on edge. You can put them close together. Return them to the oven, and bake for 5 minutes (for soft bread sticks), or 10 minutes (for bread sticks that can stand up to a stiffer dip).
11) Remove them from the oven, and serve warm, or at room temperature.

Yield: about 3 dozen bread sticks.

Sweet Potato Cheesecake

2010-08-12T15:12:00.000-07:00

Sweet Potato Cheesecake
Ingredients:
For the crust:
35 ginger snaps, crushed
1/4 cup of pecans, finely chopped
1 stick of butter (113.4 grams), melted

For the cheesecake:
3 8oz. packages of cream cheese, room temperature
3 eggs, room temperature
2 tablespoons of maple syrup
3/4 cup of brown sugar
1 cup of cooked, mashed sweet potato
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of allspice
1 teaspoon of vanilla
1 teaspoon of lemon juice
2 tablespoons of flour

For the topping:
1 cup of sour cream
1/2 teaspoon of vanilla
1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
1/2 cup of chopped pecans
3 tablespoons of maple syrup
1 tablespoon of brown sugar

Method:
1. Preheat the oven to 325 degrees
2. To make the crust, mix together the crushed ginger snaps, chopped pecans and melted butter.
3. Press the crust into a 9-inch spring-form pan, evenly covering the bottom and going up the sides about 1/4 of an inch.
4. Place in the fridge or in near an open window with a cold breeze.
5. To make the batter, using a mixer or a strong blender, throw in the softened cream cheese and eggs. Mix until smooth and combined.
6. Add the sugar, the maple syrup, the sweet potato, the spices and the flour, and blend until smooth. (Don’t mix it too long or too many cracks will appear on top when it bakes.)
7. Pour into spring-form pan, and bake for 45 minutes. Cheesecake will be done when the sides are set and the center is still a big jiggly. Turn off the oven, and then leave the cheesecake in the oven with the door open for about half an hour.
8. To make the topping while the cheesecake bakes, place 1/4 cup of chopped pecans in a heated dry iron skillet, and toast for about five minutes.
9. Mix the sour cream, vanilla, spices, syrup and sugar together. Add the pecans.
10. Take cheesecake out of the oven, spread on the topping, and let sit for another half hour.
11. Chill in the refrigerator for 4 to 8 hours and then serve.
Notes: A 1-pound sweet potato cooked in the oven at 425 degrees for a little over an hour will yield enough for the recipe. Alternatively, you can use canned sweet potato. The topping and crust are purely optional. If you bake without a crust, baking time will be about 35 minutes.

{Stumbled across this blog: http://homesicktexan.blogspot.com and found this delicious recipe for Sweet Potato Cheesecake.}

"Southern" Cornbread

2010-08-12T15:06:00.000-07:00

2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
1/4 cup corn oil

In a large bowl mix together the corn meal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Poppy Seed Chicken Casserole

2010-08-12T15:01:00.000-07:00

4 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
8 ounces cream cheese
1 tablespoon fresh minced garlic

1/4 teaspoon fresh ground pepper
pinch of salt
1/2 teaspoon onion powder
almost a tablespoon parsley
1/4 - 1/2 teaspoon paprika

2 tablespoons poppy seeds

2 sleeves Ritz Crackers, coarsely crushed

1/2 cup melted butter

Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop or shred, into bite-sized pieces and place in a bowl. Combine cream of chicken, cream cheese, garlic, pepper, salt, onion powder, parsley, paprika & poppy seeds. Pour on top of shredded chicken, stirring together. Combine melted butter with 2 sleeves crushed Ritz crackers and evenly spread on top of chicken mixture, that has been poured into a greased baking dish. Bake in 350 degree preheated oven for about 30 minutes or until hot and bubbly.

Tuna Fish Patties {just like my mom makes}

2010-08-11T23:14:00.000-07:00

2 cans tuna fish, drained
1 egg
1/2 sleeve saltines, crushed
salt and fresh ground black pepper

Combine all ingredients until mixed thoroughly. If too thin/sticky, add more crackers, if too dry, add another egg. Form into patties and drop onto hot frying pan that has a pat or two of butter on it. Cook until done, serve with lemon wedges to squeeze on top.

We eat these with some sort of pasta or rice, like Parmesan noodles.

Taco Soup

2010-08-11T23:00:00.000-07:00

1 pound ground beef
1 [16 oz.] can kidney beans
1 [8 oz.] can tomato sauce
1 chopped onion
1 package taco seasoning
3 cups water

In a large stockpot, cook the hamburger with the onion. Add water and tomato sauce. Add kidney beans, including juice. Add taco seasoning and cook for half hour or until beans are tender. Once dished into serving bowls, top with grated cheese and/or sour cream.

{This recipe belongs to Jake's Aunt Nancy.}

Peanut Butter Cookies {from Jake's grandmother, Norma}

2010-08-11T22:54:00.000-07:00

1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 teaspoons soda
1 teaspoon vanilla
1 cup white sugar
2 eggs, well beaten
3 cups sifted flour
1/2 teaspoon salt

Cream the shortening thoroughly. Add the sugar gradually, followed by eggs and peanut butter. Sift flour, soda and salt, add gradually mixing well. Shape into balls the size of a walnut, place on cookie sheets and flatten with a fork to about 3/4 inch thick. Bake at 400 for about 10 minutes (or until browned).

Caramels {a recipe from Jake's grandma}

2010-08-11T22:40:00.000-07:00

1/2 cup Eagle Brand milk
1/4 pound butter (don't substitute!)
1 cup white sugar
3/4 cup dark Karo syrup

Boil and stir continuously for 20 minutes and pour over pecans in a buttered dish.

Mini Cheesecakes with Apricot Jam {Martha Stewart's Fancy Cupcakes Recipe}

2010-08-09T21:59:00.000-07:00

Mini Cheesecakes with Apricot Jam

{Makes 18}

INGREDIENTS

3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)

1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
1 1/2 ounces (3 tablespoons) unsalted butter, melted
1 pound cream cheese, softened
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1/2 cup apricot jam

DIRECTIONS

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake. Cheesecakes will keep, covered and refrigerated, for up to 3 days.

{You can see the recipe here, at Martha Stewart Weddings.}

Buttermilk Cupcakes in a Jar {Martha Stewart's Fancy Cupcakes Recipe}

2010-08-09T21:55:00.000-07:00

Buttermilk Cupcakes in a Jar
{Makes 20}
FOR THE CUPCAKES
Vegetable-oil cooking spray
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for muffin tins
1 1/4 cups granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 large egg
1 large egg yolk
1/2 cup plus 2 tablespoons warm water
1/2 cup plus 2 tablespoons buttermilk
1/4 cup plus 1 tablespoon vegetable oil
1 teaspoon pure vanilla extract
FOR THE FROSTING AND ASSEMBLY
12 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons confectioners' sugar
1 1/2 tablespoons whole milk
1 1/2 teaspoons pure vanilla extract
2 1/2 cups raspberry jam

DIRECTIONS

Make the cupcakes: Preheat oven to 350 degrees. Coat 2 standard muffin tins with cooking spray, dust with flour, tap out excess. Sift flour, granulated sugar, baking soda, baking powder, and salt into a mixer bowl. Add egg, yolk, water, buttermilk, oil, and vanilla to bowl; beat on low speed until smooth, about 3 minutes.
Divide batter among 20 muffin tins, filling each cup about 2/3 full. Bake, rotating tins halfway through, until cupcakes are golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins placed on wire racks for 15 minutes, then turn cupcakes out onto racks, and let cool.
Make the frosting: Beat cream cheese, butter, and confectioners' sugar with a mixer on medium-high until smooth. Beat in milk and vanilla.
Spoon 2 tablespoons jam into the bottom of each jar. Place cupcake on top, then top with 2 tablespoons frosting. Cupcakes can be stored for 1 day.

{You can see the recipe here, at Martha Stewart Weddings.}

Sloppy Joe's {closest to the way my mom makes them}

2010-08-09T15:39:00.000-07:00

1 pound ground beef or ground turkey
1 cup tomato sauce
1/4 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 hamburger buns

In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.

{http://allrecipes.com/Recipe/Sloppy-Joe-Sandwiches/Detail.aspx#}

Hawaiian Haystacks

2010-07-30T02:36:00.000-07:00

8 chicken breasts
2 cans cream of chicken soup
1 cup sour cream
1 tsp. onion powder
2 tbsp. freshly minced garlic
salt
pepper
steamed white rice
toppings

Cook chicken in crockpot until about an hour or so before serving. Cut into cubes or shred with two forks. In a saucepan, combine remaining ingredients. Add cooked chicken. Heat until warm. May need to add more stock if sauce is too thick. Spoon over steamed white rice.

Toppings:

After spooning a helping of rice topped with Cream of Chicken gravy, your guests (or just you, depending on who you're feeding!) go through the line and add what ever toppings you'd like. These are some of the ones our family serves:

almonds/cashews/peanuts

Chow Mein Noodles
shredded cheddar cheese
craisins/raisins
GoldFish Crackers (big hit with my boys!)
peas {straight from the can, no need to heat}
canned corn {straight from the can, no need to heat}

mandarin oranges

mushrooms
pineapple tidbits
tomatoes

olives

thinly-sliced green peppers

thinly-sliced celery

thinly-sliced green onions

chives

French's Fried Onions Toppings

soy sauce

lemon pepper

Kid-Friendly Pizza Pasta

2010-07-28T23:06:00.000-07:00

1/2 cup alphabet pasta
1 to 2 tablespoons pizza sauce
2 tablespoons mozzarella cheese

1. Boil noodles according to package directions. Drain.
2. Rinse pasta to get rid of starch.
3. Place pasta in small bowl, add pizza sauce, stir to mix.
4. Place in microwave for 30 sec. to heat sauce and pasta.
{Every microwave is different so adjust time accordingly.}
5. Top with cheese.

Turkey Florentine Burgers

2010-07-25T17:23:00.000-07:00

• 2 pounds ground turkey
• 1/2 block cream cheese (4 ounces of an 8 ounce block)
• 1/2 pound fresh baby spinach
• 1/4 teaspoon fresh ground black pepper
• little less than 1 teaspoon garlic salt
• 1 tablespoon chopped garlic

In a mixing bowl, combine cream cheese, pepper, garlic salt and chopped garlic. Mix for a little bit, or until it's all combined and cream cheese is a little softened. Add ground turkey and spinach, stirring with mixer until combined, but don't over mix. Form into patties and place on hot grill, but once on the grill, turn it down. Cook until done, and enjoy! We serve ours with Au Gratin Potatoes, Parmesan Cheese Noodles OR White Shells and Cheese. :)

Baked Potato Skins

2010-07-19T23:50:00.000-07:00

{Ingredients}
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

{Directions}
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Sweet Potato Pancakes

2010-07-19T23:15:00.000-07:00

2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg
1/3 cup all-purpose flour (use graham flour for a nice taste!)
1/2 tsp baking powder
1/4 cup milk (or more)

Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tbsp butter. The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.

Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes. Flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freeze well, too!

Fried Ravioli

2010-07-18T23:06:00.000-07:00

{Image from: Fallen Soufflé}

You'll need:

1 box ravioli (found in the refrigerator section of the grocery store)
Butter milk
Italian seasoned bread crumbs
Oil for frying

All you need to do:

Line one cookie sheet with waxed paper and set aside.
Line one cookie sheet with a double layer of paper towels and set aside.
Pour the buttermilk into a shallow bowl (start with about ¾ of a cup and refill if necessary)
Put about 1 cup of seasoned breadcrumbs into a shallow bowl (refill as necessary).
Dip the ravioli in the buttermilk, letting excess drip off.
Then dip the ravioli in the seasoned bread crumbs.
Place the breaded ravioli on the cookie sheet with waxed paper.
In a large skillet, heat about 1 inch of oil to 325 degrees. Using a skillet helps because the surface area is larger than a pot.
Gently drop the breaded raviolis in the oil and fry until the underside is a light golden brown, then gently roll the ravioli over to brown the other side.
When both sides are a light golden brown, remove and drain on the cookie sheet with paper towels.

*Thanks to Linda Hendricks for this recipe!*

How I make my Cube Steaks with caramelized onions and gravy - a novel

2010-07-16T13:48:00.000-07:00

Cube steaks are always thought to be gross and a "poor man's" food, when in reality, it's just a cheap cut of steak that turns out super tender when cooked properly. We get them at QFC, 4 of them for just under $5.00. I have made them a few times, and have now perfected my recipe. So here goes!

First we're going to caramelize the onions. For that you'll need the following:

Heavy-bottomed pan {preferably non-stick} big enough for the amount of cube steak you're going to be preparing.
Olive oil for the onions
2 medium onions, peeled and cut into slices
4 tablespoons butter
2 tablespoons white sugar
1/4 teaspoon black pepper
1/4 - 1/2 teaspoon salt {I use Kosher Salt}

I don't know if I do them properly or not, so if this isn't the way you normally caramelize your onions, then feel free to do that how you normally do. :)

Add olive oil to pan, and heat it up a little bit, not so it's smoking hot, but enough that the butter will melt when you put it in. Add butter. Heat up a bit more, then add onions. After a few minutes, stirring once or twice, pour in the sugar, pepper and salt. Stir well. Let cook for a few minutes on medium-high heat, or just under high heat, I guess.... until they start to brown, then stir a bit. If you keep stirring them constantly, they won't brown up, so let them cook a bit in between stirs. After they're finished, take them out of the pan and set aside, but leave everything else {the buttery-olive-oily-little-tiny-bits-of-caramelized-onion-chunky-goodness} in the pan. If you prepare your flour and dredge your meat while they're cooking, your next step will be to add enough vegetable oil to fry them in, if you *didn't* prepare it ahead of time, turn off your pan and do that now.

Dredging mixture {I don't measure when cooking, so this is all an approximate. You can season and throw everything in to your likes/dislikes}:

In a flat, wide container, add just over 1 cup of flour, 1/2 tablespoon onion powder {yes, I still add this, even though I've added whole onions}, 1 teaspoon garlic salt, 1/4 teaspoon pepper {don't accidentally forget that you've already added some pepper to the onions} 1 teaspoon paprika, pinch of chili powder and 1 tablespoon parsley. Stir it all together {a fork works the best!} and then one by one, dip and cover, {dredge} each piece of minute/cube steak in the flour and set aside on another plate or cookie sheet. By the time I get to my fourth piece, I have a little left, and it's just enough to re-dredge each piece. So if you're making more than 4, use more dredging mixture, so you can double-dip them. Makes for a delicious gravy later on...

After dredging the steaks, this is when you'll want your pan nice and hot. Remember you have all the oil and butter in there too though, so don't burn your butter while heating up the oil. :)

Slowly add the steaks, 2 at a time, and sear them, at a high temperature, and then pull them out of the pan. After they're all seared (they aren't cooked, only the outside edges are browned, sealing the yummy juices in) and on the plate, add to the little oil that's left 2 or 3 heaping tablespoons of garlic, 1/2 cup water, 1/2 cup of milk and about 1/4 cup Johhny's French Dip Au Jus Sauce OR beef base/beef broth/beef consume.

Place the caramelized onions on top of each steak, put the lid on, turn down to low, cook for 2 hours. I every-now-and-then go give them each a stir, and then at the very end, the gravy has thickened so much that sometimes I have to add a little bit of water to thin it out, and then I flip them over once or twice, even though I prefer to not throw the onions smack dab into the gravy... so if you don't have to flip them, awesome!

We serve these either over hot, white rice, or hot, buttered Rigatoni noodles. So yummy! Serve with green beans and a loaf of French Bread and the whole family will be happy! Enjoy!

No-Bake Cookies (for Tiffany!)

2010-07-13T12:32:00.000-07:00

Ingredients

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa.
Bring to a boil, and cook for 1 1/2 minutes.
Remove from heat, and stir in peanut butter, oats, and vanilla.
Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Honey-Dijon Pork Tenderloin Recipe

2010-07-13T12:26:00.000-07:00

{Photo credit: Taste of Home}

Ingredients

1 cup light or nonalcoholic beer
6 tablespoons sesame seeds
6 tablespoons honey
1/4 cup Dijon mustard
4 garlic cloves, minced
1 teaspoon coarsely ground pepper
2 pork tenderloins (1 pound each)

Directions

In a small bowl, combine the first six ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain pork and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, basting with reserved marinade occasionally. Or bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally.

Yield: 8 servings.

{Recipe came from the Taste of Home website.}