Scrumptious Recipe Group

Eggnog Spice Bundt Cake

2009-12-18T13:46:00.001-08:00

Eggnog Spice Bundt Cake

1 box spice cake mix
1 small box instant vanilla pudding/pie filling mix
1 small carton (8oz) non fat vanilla yogurt
1/4 c. canola oil
1 c. eggnog
3 eggs
Powdered sugar

Directions:

Preheat oven to 350; coat nonstick bundt pan with baking spray

Combine cake mix, pudding, yogurt, oil, eggnog, eggs in a large bowl. Mix according to package directions.

Pour into prepared pan; bake 40-45 minutes (it's a VERY thick batter, it may take longer); cool on wire rack; remove from pan, dust with powdered sugar.

Sheia's Crockpot Chicken

2009-05-17T14:59:00.000-07:00

Connie asked me to post this at the potluck today. It's not particularly healthy, but it sure is tasty and easy! (Sheia is a good friend of our family)

4-6 chicken breasts
1/2 cube butter
1 pkg zesty italian dressing mix
8 oz cream cheese (room temp)
1 can cream mushroom soup

Melt butter & add italian dressing mix. Pour over chicken in crockpot. Cook on low for 6-7 hours. One hour before serving, add cream cheese & soup. Serve over rice or noodles.

Oatmeal Rolls

2009-04-21T17:09:00.001-07:00

From the kitchen of Jennica Weeks, my old college friend.

2 C quick cooking oatmeal

2 C boiling water

3/4 C butter

1 1/2 T. Yeast

2 Eggs

2 t. salt

1/8 c. sugar

4 1/2 c. flour

In large bowl, add oatmeal and pour the boiling water over the top. Stir slightly so all mixture is moist.

Cut the butter into small pieces and place on top of oatmeal; set aside until butter is melted and mixture is cooled.

Sprinkle yeast on top of oatmeal mixture.

Add eggs, salt, sugar and flour.

Mix on low speed for 8-10 minutes. Allow dough to double.

Roll out on floured surface until 1/4 inch thick. Brush with 1/4 c. melted butter and cut into rounds.

Fold each round in half, then take 2 rounds and fold them so the ends interlock. Place rolls in muffin tins and let rise until double.

Bake at 375 degrees for 10-12 minutes. Rolls should be light brown, do not over bake. ENJOY!!!

Ina's Raspberry Orange Trifle

2009-04-08T19:00:00.000-07:00

This recipe is perfect for it's-almost-summer weather! I don't have Grand Marnier liqueur on hand, so I just omit it and it still tastes great. If you really want to get fancy, swap out the vanilla extract for real vanilla beans. YUM!

Ingredients

1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract

Directions

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.

Orange Pound Cake:

1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

Orange Cream:

1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream

Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)

Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

Cafe 1217 Apple Lemon Ginger Juice

2009-03-20T06:32:00.000-07:00

2 cups + 3 cups water
2 cups sugar
1 quart good apple juice
3 cups fresh squeezed lemon juice
6 oz can of frozen cranberry juice
3 tbs fresh grated ginger

Heat 2 cups water and sugar over low heat until sugar is dissolved to make a simple syrup. While syrup is cooling, place the rest of the ingredients in a pitcher. Stir in syrup. Refrigerate. Serve over ice with mint sprigs.

Suzy's Marinated Cheese

2009-03-20T06:11:00.000-07:00

8 oz. cheddar cheese
8 oz. cream cheese
1/2 cup (or less) good olive oil
1/2 cup white wine vinegar
2 tbs fresh chopped parsley
3 tbs chopped green onion
1 ts sugar
1/4 ts dried basil
1/2 ts salt
1/2 ts freshly ground pepper
1-3 cloves minced garlic
2 oz jar diced pimentos

Slice cheeses in 1/4" to 1/2" even slices. Stack slices, alternating cheddar and cream cheese, until it looks like a block of cheese. Place block in a shallow or lidded dish. Mix all ingredients, except pimentos, in blender. Pour marinade over cheese and sprinkle on pimentos. Cover and let stand for 4-6 hours before serving. Or cover and refrigerate overnight, letting the cheese sit at room temp. for at least 3 hours before serving.

Serve with crusty bread or crackers.

Sauteed Chicken + Veggies

2009-01-25T19:33:00.000-08:00

Lately, I have been looking for recipes that are really quick and simple, but still savory and filling. Also, I'm always contentious of carbs, because of Billy's diabetes. This little concoction turned out really good... even blogworthy! :) I made some frozen Pillsbury dinner rolls, for the kids, which went along great with the meal. Lucy cleaned her plate and asked for seconds, which is pretty much AMAZING!
*I don't really know if "sauteed" is the right word for how I cooked this, it just sounded kind of fancy*

Sauteed Chicken+ Veggies

4 boneless, skinless chicken thighs
2 TBS butter
1 TBS olive oil
1 TBS minced garlic (or less, to taste)
1 cup good chicken stock
4-5 large carrots, peeled and chopped into 2 inch pieces
4 celery stalks, chopped into 2 inch pieces
salt and pepper to taste
dill (fresh or dried) to taste

In a large fry pan, melt butter, oil and garlic over medium-high heat.
Add chicken thighs and salt before garlic begins to brown.
Cook for 3-4 minutes, turn chicken over when browned.
Add veggies and stock. Bring to a boil. Cover and reduce heat to low.
Cook for 15-25 more minutes, until carrots are tender and chicken is cooked through.
Season with dill and pepper to taste.

You can use the drippings/sauce to pour over the veggies or quickly whisk in some flour and milk to make a gravy for biscuits or rolls.

Enjoy!

WW Chicken Fried Rice

2009-01-14T19:11:00.000-08:00

I tried out this recipe tonight. Simple and delicious. I served it with sauteed cabbage. Instead of typing it all out I'm just posting the link.

http://www.laaloosh.com/2009/01/11/weight-watchers-chicken-fried-rice-recipe/

Easy 15 Bean Soup

2009-01-11T12:49:00.000-08:00

Easy 15 Bean Soup
Each of these bean types are in the soup:

You can buy a bag of “15 Bean Soup” pre mixed - Hurst’s HamBeens Brand
or you can put your own together using a variety of beans:

Northern Beans
Pinto Beans
Large Lima Beans
Black eyed Peas
Garbanzo
Baby Lima
Green Split Pea
Kidney Beans
Cranberry Beans
Small White Beans
Pink Beans
Small Red Beans
Yellow Split Pea
Lentil
Navy Beans
White Kidney Beans
Black Beans

1 Can (1 lb) of diced tomatoes (if you prefer less diced tomatoes you can use the smaller 15 oz can)
1 small onion chopped (or dried onion flakes)
1 package Oscar Meyer thick carved deli Ham (I use the Virginia Brand Ham) cut up into pieces
1tsp chili powder
1or 2 cloves garlic, minced
Juice of 1 lemon
Salt (to taste)
Pepper (to taste)

Rinse the beans, place in a pot with 3 quarts of water. Bring to a rapid boil. Reduce heat, cover and continue boiling for approximately 60 – 70 minutes. Stir occasionally to prevent burning/sticking. After 60 minutes, add the rest of the ingredients. Simmer for 30 to 45 additional minutes. Salt and pepper to taste.

Crispy Crunchy French Toast

2008-10-29T08:19:00.000-07:00

Ingredients:

6 Slices of Bread
3 Large Eggs
1/4 Cup of Milk
1 Tablespoon of Cinnamon
1-1/2 Cups of Corn Flakes
Maple Syrup (optional)

Directions:

Set your skillet on Medium heat. Whip together in a bowl the eggs, milk, and cinnamon. Pour mixture into a pie plate or small cake pan. In a small ziploc bag, crush the corn flakes until the pieces are all less than 1/4" then spread evenly into another pie plate or cake pan. One by one take the slices of bread, soak them in the egg mixture, dip both sides into the crushed corn flakes, and place in the skillet. Brown on both sides, put on your plate, top with maple syrup (or any other topping you like) and enjoy!

I made this just this morning and loved it!

Chicken Fajitas (sara's recipe)

2008-10-14T19:34:00.000-07:00

(the ones we had at Enrichment)

6-7 chicken breasts
1 cup white cooking wine (can substitute juice from about 4 limes)
juice of 1 lemon
6 tbsp olive oil
1 tbsp parsley
4 tsp fresh cracked black pepper
2 tsp dried thyme
2 tsp salt
1 tsp dried tarragon

Marinate on chicken at least an hour. Grill chicken. Serve with fresh pico de gallo, fresh cilantro, sour cream, a can of black beans (rinsed in warm water), shredded monterey jack cheese, diced red onion, lime slices, corn or flour tortillas (warmed in microwave or skillet brushed with olive oil).

Fiesta Chicken Pasta Salad

2008-08-13T10:53:00.000-07:00

Betty Crocker...I am a blog stalker too!!! You can find some of the best recipes that way!

I found this at http://sisterscafe.blogspot.com/ It is one of my favorite recipe blogs. This is what I brought to Enrichment on Tuesday night.

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil ( I used olive oil)
½ c. vinegar (I used the Apple Cider Vinegar)

1 lb cooked, shredded chicken (about 1 ½ to 2 breasts) (I cheat and buy the meat already in a package precooked!!)
3/4 box garden rotini (nah, just go ahead and use the whole box!)
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped (I used the cherry tomatoes cut in half - the whole container)
Frozen corn (I did let my corn unthaw then added it to the mix)

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.

This recipe makes a TON so you could half it to make a smaller amount for your family but if you need a good item for a pot-luck - this makes plenty for that.

Spicy Shredded Pork

2008-08-11T17:33:00.000-07:00

I am such a blog stalker. One of my favorites is http://thepioneerwoman.com/cooking/2008/08/spicy-shredded-pork/

She recently made this pork and it looked so good so I tried it out tonight. I did make a few changes but the out come was awesome. I used @10lb. pork shoulder which I trimmed of fat, rinsed and patted dry before I coated it in the seasoning mixture. I cooked it in the crockpot on low for @12 hrs....yes 12 hrs. but I cooked it overnight and shredded it this morning. You could definetly use a smaller shoulder and cook for less time. We did ours the taco way tonight and plan on using it to make bbq sandwiches later this week. The possibilities are endless....tacos, salad (can you say Cafe Rio?), sandwiches, baked potatoes..... It does look like a lot of work but it's way worth it for the amount of meals you can use it for.

PW’s Spicy Shredded Pork
Prep: 20 min. Cook: 4-7 hours (1 hour per lb.) + 20 min. Serves:

The final shredded product can be served immediately or in different dishes over the next few days, and the flavors are deliciously…delicious. I like to serve it with warm flour tortillas, lime wedges, and a combo of pico de gallo, sour cream, guacamole…whatever I have lying around.
Ingredients:4 to 7 pound pork shoulder1 onion, quartered¼ c. brown sugar3-4 cloves garlic, peeled1 tsp. dried oregano1 tsp. ground cumin1 tsp. chili powder1-2 Tbsp. salt (to taste)Black pepper1- 2 Tbsp. olive oil2 Tbsp. white wine vinegarLime wedges
1- Give the pork a good rinse.
2- To begin, throw all but pork & limes into food processor. Blend mixture until totally combined, then pour it over the pork roast.
3- Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.
4- Place the pork into a roasting pan or dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300 degrees for several hours (about 1 hour per pound), turning once every hour. Check to make sure it’s fork tender.
5- Then crank up the heat, remov the lid, and roast it skin side up for another 15 to 20 minutes to get the skin crispy.
6- When it’s done, let it rest 15 minutes before shredding…Then shred away! I like to use two forks.
7- Cynthia says to serve it with lime wedges. Be sure to pour the juices all over the meat. This’ll make sure it stays moist and tender. Then I just pile it on a big platter. This stuff is great for a crowd.
8- Serve the stuff with warm tortillas…And sour cream, pico de gallo, guacamole, tomatillo salsa....

Chicken Artichoke Alfredo

2008-08-05T19:49:00.000-07:00

This is a quick and easy dinner

1. 2 large chicken breast
2. 3 Tbs. Olive Oil
3. 1 (14 oz) can small artichoke hearts
4. 1 (15 oz) Alfredo sauce (I like Bertolli or Classico)
5. 2 TSP. julieanned sun dried tomatoes
6. 1/2 cup frozen spinach (or about 1/2 of 10 oz box)
7. 1 box Penne pasta (or angle hair pasta)

Prepare penne pasta per directions on box.
In a large non-stick skillet saute the chicken breast in olive oil until browned and cooked through (approximately 10 - 12 minutes)
Cover them to keep them warm and set aside.
Pour Alfredo sauce into skillet.
Defrost spinach (I usually do this in the microwave - 2 min on high) Drain/pat with paper towel to get most of the liguid out.
Slice artichoke hearts and chicken breast into bite sized pieces. Add artichoke hearts, chicken breasts, sundried tomatoes, and spinach to the alfredo sauce.
Heat at medium heat, stirring occasionally until warm.
Pour over the pasta and serve.

This makes enough for 4 or 5 people to have generous servings. We had this for dinner and it was very, very good!

Dr. Mom

2008-07-05T18:42:00.001-07:00

Penne with Asparagus, Peas and Tomatoes

2008-06-30T15:53:00.000-07:00

This is from Food Network...fresh Asparagus is REALLY good right now. Our family loved it.

1lb penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas (I used frozen)
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Mexican Black Bean Dip

2008-06-29T05:51:00.000-07:00

I get requests for this recipe every time I make it. Easy, tasty AND healthy!

1 15.5-oz. can black beans
1/3 cup medium-hot salsa
1/4 cup cilantro leaves, plus extra for garnish (optional)
2 tsp. fresh lemon juice
1 small garlic clove, minced

Drain and rinse the black beans. Combine the black beans, salsa, cilantro leaves, lemon juice and garlic in a food processor. Blend until smooth. Garnish with cilantro leaves. Makes 1 1/4 cups and serves 4 to 6. It's also good warm.

I sometimes make pita chips to go with it - just cut into 6 wedges and split (12 chips per pita), brush with olive oil, sprinkle with garlic powder, and bake at 375 for 5-7 min.

Skillet Squash with Garbanzo Beans

2008-06-12T14:00:00.000-07:00

When the garden starts producing, I have to become creative. This is a recipe I put together last night. I don't personally like onions, but imagine that they would do well here for those who do.

1 rib celery, coarsely chopped
1 green bell pepper, coarsely chopped
2 medium zucchini, cubed
2-3 yellow squash, cubed
1 can garbanzo beans (chick peas), drained
1 large can tomatoes, undrained
1 pkg. spaghetti sauce mix
1 Tbs. chicken flavoring
Salt & pepper to taste

In large skillet, saute first 4 ingredients in olive oil until tender-crisp. Add remaining ingredients; mix well. Cover & simmer 25-30 minutes until tender. Serve over rice.

Creamy Cucumbers

2008-06-12T13:51:00.000-07:00

Tried these last night with some of our own garden cukes: Delicious, cool & refreshing

2 medium cucumbers
1 tsp. salt
1 tsp. white vinegar
1/2 c. lite mayonnaise
1/4 c. low fat sour cream
1 Tbs. fresh dill weed (I used the freeze dried - just like fresh)
Freshly ground pepper

Peel & thinly slice cucumbers & put into a glass bowl. Sprinkle with salt & vinegar. Cover & let stand 30 minutes. Pour off excess liquid & drain in colandar 30 minutes longer to completely drain. Add remaining ingredients; mix well. Chill until serving.

Veggie Chili

2008-05-01T06:04:00.000-07:00

Annie is not a big fan of MEAT, so I'm trying to find veggie recipes for her. We had this last night and she loved it. I tweaked it a bit...roasted the red pepper and then blended all the veggies together with an imersion blender before I added the bulgur, beans and corn. It's makes great chili frito pie!! Or a good use for your bulgur wheat in your food storage.

INGREDIENTS
1 cup bulgur wheat
2 tsp olive oil
1 cup each chopped onion and red pepper
1 package of chili seasoning or your choice
2 1/2 cups water (or more if necessary)
1 can (28 oz) crushed tomatoes
1 can (15 oz) 100% pure pumpkin
1 medium zucchini, diced
1 cup frozen corn
1 can (15.5 oz) low-sodium black beans, rinsed
1/2 cup chopped cilantro

Accompaniments: reduced-fat Cheddar, reduced-fat sour cream

PREPARATION
1. Prepare bulgur according to package directions. 2. Meanwhile, heat oil in a large nonstick skillet. Add onion and pepper; sauté 5 minutes. Add chili seasoning; sauté until fragrant. 3. Add 2 1/2 cups water, the tomatoes, pumpkin, zucchini; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.4. Stir in beans, corn and bulgur; heat through. Remove from heat and stir in cilantro.

Chicken with Spicy Peanut Sauce

2008-04-24T11:20:00.000-07:00

This chicken rocks!

Marinade:
6 Tbl soy sauce
1 Tbl honey
1 Tbl ground coriander
2 garlic cloves, minced
2 tsp ginger root, minced
1/4 tsp turmeric
1/4 tsp cayenne

Peanut Sauce:
5 Tbl creamy peanut butter
1/4 tsp soy sauce
2 Tbl lemon juice
1/4 C brown sugar
1 tsp cayenne (I put 1/2 for the kids)

Marinate chicken breasts for several hours and bake at 350 for 20-25 minutes. Lightly drizzle peanut sauce over chicken, rice, and veggies (a little goes a long way). Garnish with cilantro.
(I added a little water to the sauce to thin it out)

Toffee Oat Cookies

2008-04-20T21:40:00.000-07:00

(EQ picnic ones)

3/4 C butter (no substitutes), softened
1 C packed brown sugar
3/4 C sugar
2 eggs
3 tsp vanilla extract
2 1/4 C all-purpose flour
2 1/4 C old-fashioned oats
1 tsp baking soda
1 tsp baking pdr
1/2 tsp salt
1 10 oz pkg english toffee bits

1. In a mixing bowl, cream butter and sugars.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture.
5. Stir in toffee bits.
6. Make a concerted effort to not eat half of the dough.
7. Drop by rounded tablespoonfuls 2" apart onto Pam-sprayed baking sheets.
8. Bake at 375 for 10-12 minutes or until golden brown.
9. Cool for 1 minute before removing from pans to wire racks.

Makes about 4 dozen cookies.

Cake Icing for Decorating

2008-04-19T08:42:00.000-07:00

2 boxes of powdered sugar
1/2 cup water
1 1/4 cup Crisco
2 Tbsp. Karo syrup
1 Tbsp. Vanilla (clear) OR Almond Extract (clear)
1 tsp. Salt

Mix, adding sugar gradually. Mix 10 minutes on high speed. The trick to this recipe is to mix for 10 minutes. Once it is mixed, then divide and add color.

Strawberry Swirl Cake

2008-04-07T11:54:00.000-07:00

I made this cake this weekend and it was light and yummy.

Strawberry Swirl Cake

Prep Time:35 min
Total Time:1 hr 35 min
Makes:16 servings, one slice each

1 pkg. (2-layer size) white cake mix (I made it with applesauce, no oil and egg whites)
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream (I used light)
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (I used fat free)
1-1/2 cups sliced strawberries

PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.

BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.

Easy Enchilada Soup

2008-04-05T16:28:00.000-07:00

My husband and everyone I've made this for (Emberlee & Jared) just rave about this soup! And I love it too. You can make it with ground beef or chopped chicken and its great either way.

3-1/2 c beef broth 2 cans enchilada sauce
2 c water 1 can black beans, drained & rinsed
1 # lean ground beef 1 c thinly sliced zucchini
1/2 c diced red bell pepper 1/4 c snipped fresh cilantro
2 garlic cloves, pressed 2 T lime juice
1/4 c masa harina or all-purpose flour Shredded Cheese

Combine masa harina (or all-purpose flour) and beef broth in a medium bowl and wisk until well blended; set aside for later. In a large pot, cook beef over medium-high heat until no longer pink, breaking beaf into crumbles. Add bell pepper and garlic to the pot; cook and stir 2 minutes. Add masa harina (or all-purpose flour) & beef broth mix, enchilada sauce, beans, and water. Bring to a boil; reduce heat to a simmer.

Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired. Serve with tortilla chips on the side.

Yields 8 servings, but feeds 4 people because its do darn good!

2008-03-31T20:21:00.000-07:00

This recipe was in the April newsletter...but this is a good place for it as well. It's yummy. I tweaked it a bit for our family -- no coconut and pb chips instead of butterscotch. Oh, and I would cut down the time you bake the crust...15 minutes was way too long...it was really dry by the time you bake it 30min with the topping.

Chocolate Pretzel Coconut Layer Bars http://www.verybestbaking.com/recipes/

Ingredients:
1 pkg. (18.25 oz.) German chocolate cake mix
1/2 cup crushed pretzels
1/2 cup (1 stick) butter, melted
1 large egg, slightly beaten
1 cup (6 oz.) Semi-Sweet Chocolate Morsels
1 cup (6 oz.) Butterscotch Morsels
1 cup flaked coconut
1 cup chopped pecans
1 can (14 oz.) Sweetened Condensed Milk
Directions:PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. COMBINE cake mix, pretzels, butter and egg in large bowl; stir until well mixed. Press pretzel mixture into bottom of prepared pan.BAKE for 15 minutes or until crust puffs and appears dry. Cool in pan on wire rack for 5 minutes. LAYER semi-sweet morsels, butterscotch morsels, coconut and nuts. Pour sweetened condensed milk over nuts. BAKE for 30 minutes or until edges are golden brown. Cool completely in pan on wire rack. Cut into bars.

Naughty Peanut Butter Pie

2008-03-26T10:10:00.003-07:00

I fed this to the Elders & the Dixon Family last night. There were no leftovers.
This is not a healthy desert but it will fill you with complete pleasure as you indulge...

1 Graham Cracker Pie Crust
1 jar Hot Fudge
1 package (8 oz.) cream cheese
3/4 cup powdered sugar
1/2 cup peanut butter
2 T. milk
1/2-1 cup crushed peanut butter cups
1 package whipped topping, thawed

Spread a thin layer (or a thicker layer if you're feeling really naughty) of hot fudge in the pie crust. Set aside.
Cream together cream cheese, powdered sugar, peanut butter and milk. Mix in peanut butter cups.
Spread into pie crust on top of fudge. Let pie chill in fridge/freezer until firm.
Add another thin (or thick) layer of fudge on top of peanut butter filling. Top with whipped topping.
Keep chilled in fridge until ready to serve.
Enjoy with a glass of milk!

Creamed Chicken and Asparagus Casserole

2008-03-21T18:09:00.000-07:00

I had 1/2 a rotisserie chicken from Sam's leftover so came up with this casserole tonight. We really liked it.

3 c. uncooked ziti pasta (elbow macaroni or other pasta would work fine)
1 lb. fresh asparagus
2 c. cubed, cooked chicken (or the 1/2 chicken)
1 small can mushrooms, drained (or 1 c. fresh would be great)
1 can cream of celery soup
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. milk
1/2 to 1 c. shredded cheddar
1/3 tsp. celery seed
1/2 tsp. poultry seasoning
1/2 tsp. celery salt
1/2 sleeve Ritz crackers, crushed
1/4 c. butter, melted

Preheat oven to 350 degrees. Cook pasta in boiling, salted water for 10 minutes; drain. Cook asparagus just until tender, then cut into 1" pieces. Put into bowl with chicken. Mix soups, mayonnaise, sour cream, milk, cheddar, & seasonings. Pour over asparagus mixture & mix to coat. Add pasta & stir to coat. Add pasta & stir to coat. Pour into greased 9"x 13" baking dish & sprinkle with cracker crumbs mixed with the melted butter. Bake for 30 minutes at 350 degrees or until heated through. Serves 8-10.

Falafel or Chickpea patties

2008-03-20T20:30:00.001-07:00

We had these at bookgroup tonight...several asked for the recipe. A middle-eastern treat. I got the recipe from Martha Stewart.

Ingredients
Serves 4.
2 scallions, trimmed and coarsely chopped
2 medium carrot, coarsely chopped
1/3 cup firmly packed fresh cilantro leaves
1 tablespoon dried parsley
1 1/2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup plain mashed potatoes, room temperature or chilled (1 potato cubed, boiled and mashed)
1 can (15.5 ounces) chickpeas, drained and rinsed
Assorted garnishes, such as olives, crumbled feta cheese, lettuce leaves, lemon wedges, and warm pita bread (optional)
Directions
In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side. (after pan frying, I put my patties in the oven to bake so they would become toastier (is that a word??) 350 for 20-30min --
Transfer patties to a platter, and serve with garnishes (we had ours with hummus, naan, and olive tapenade) as desired.

Peanut Butter Chocolate Chip Toast

2008-03-19T14:26:00.000-07:00

Here is the recipe for my toast Alison liked so much. It's really, really easy and really, really good, especially if you want a Reese's Peanut Butter Cup and don't have one:

1 slice white bread
1 tbs smooth peanut butter (more or less to taste)
10-15 milk chocolate chips (more or less to taste)

Toast bread in toaster. Immediately smooth peanut butter on toast and sprinkle with chocolate chips. Eat right away. If you're craving more sugar, you can sprinkle powdered sugar on top, too.

Muffin/Quick Bread recipes

2008-03-12T13:12:00.000-07:00

Here are the muffin/quick bread recipes:

Apple-Cranberry Wheat Muffins

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup (5 fluid-ounce can) Evaporated Fat Free Milk
1/3 cup Apple Juice
1/4 cup vegetable oil
1 large egg
1 1/4 cups finely chopped baking apple
3/4 cup Sweetened Dried Cranberries
1 tablespoon cinnamon-sugar
Directions:PREHEAT oven to 400º F. Grease or paper-line 12 muffin cups.COMBINE all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.BEAT evaporated milk, Juice, oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened. Fold in apple and cranberries. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.BAKE for 14 to 16 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.

Pumpkin Cranberry Bread
Makes 2 loaves
Ingredients:
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 cups granulated sugar
3/4 c brown sugar
1 can (15 ounces) Pumpkin
2 large eggs
2/3 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries
Directions:PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves.FOR THREE 8 x 4-INCH LOAF PANS:PREPARE as above. Bake for 55 to 60 minutes.

Banana Bread
¾ c. whole wheat flour
¾ c. all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. cinnamon
¼ tsp nutmeg
(I added 1tbsp of wheat germ – you could add more)

1 tsp. vanilla
1 egg
2 medium smashed bananas
1 4 oz. jar butternut squash/carrot/sweet potato or prune w/pears baby food (use whatever variety you like)
3 tbsp. veg. oil.
¾ c. sugar (I mixed ½ c. brown with ¼ c. white)

Mix dry ingredients together…then mix wet ingredients…add wet to dry…mix until blended…bake at 350 for 45-55 min.

Spinach Smoothies - great for St Patrick's Day

2008-03-12T10:37:00.000-07:00

This is my sister's recipe for spinach smoothies. You can really just add spinach to any smoothie recipe and it adds lots of vitamins without changing the flavor.

fresh spinach leaves
orange juice*
1/2 C frozen pineapple tidbits
2 frozen bananas
1/2 C plain yogurt
ice cubes

Fill blender with spinach leaves to the top, then mash down. Pour the orange juice to spinach level. Add pineapple and bananas, then add yogurt. Blend until smooth. Add ice cubes if it needs thickening. (*You can use other fruit juices).

Breakfast Cookies

2008-03-11T19:55:00.001-07:00

So, I think these are worthy of a post...Mike and I tried one tonight. Very tasty! However DOUBLE the recipe if you want more than 9 cookies!! This recipe doesn't make a very big batch, especially if you want to freeze some for later. ( I got this recipe from foodnetwork.com)

3/4 cup whole-wheat pastry flour (I'm not sure what the difference is between pastry flour and regular flour -- I just used regular w-w flour)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil (I used veg oil)
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins (I used mixed fruit)
1/3 cup walnut pieces (I used peanuts, they were CHEAPER), lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Pistachio Pudding Cake (Green Slime)

2008-03-11T14:22:00.000-07:00

When I worked, my coworkers used to ask for this cake, which one of the guys named Green Slime Cake, each St. Patrick's Day.
1 pkg. white or yellow cake mix
1 pkg. pistachio instant pudding mix
3 eggs
1 c. club soda
1 c. oil
1/2 c. chopped nuts

Blend all ingredients in large bowl; beat 2 minutes at medium speed. Bake in greased & floured 10" Bundt pan at 350 degrees for 50 minutes. Cool 15 minutes on wire rack; remove from pan & cool completely on rack. Cut cake into 3 layers. Spread about 1 c. frosting between layers; spoon rest into center. Chill. Garnish with chopped nuts.

Frosting:
1-1/2 c. cold milk
1 envelope Dream Whip
1 pkg. pistachio instant pudding mix

Whip until thickened, about 5 minutes.

Luck O' the Irish cookies

2008-03-10T19:49:00.000-07:00

I saw these on one of the may food blogs I stalk and thought they would be cute for St. Paddy's Day. If you're in a rush just use store bought refrigerated sugar cookie dough instead.

Shamrock Shortbread (Inspired by the Brown Sugar Shortbread recipe originally published in the April 2007 issue of Everyday with Rachael Ray)

1 cup unsalted butter

1 cup flour

1/3 cup brown sugar

Preheat the oven to 350°. Using an electric mixer, combine the flour, butter and sugar. Press the dough into a ball and roll out on a lightly floured counter. Use cookie cutters to cut the dough into shapes. Place the cookies onto a well greased baking sheet or silpat.
Bake until just slightly golden around the edges, 8-10 minutes.

Note: Do not overcook or you’ll have mini shortbread hockey pucks.

Let the shortbread cool and decorate as desired with your favorite icing and sugar sprinkles.

Extra! Extra! Read all about it!

2008-03-09T17:49:00.000-07:00

So Jennie made the Ooey Gooey Butter Bars tonight for a fireside....they were soooooo good!!!!! We talked about some other ways I've made them or that you could make them and I thought I would share the add-in's with y'all.

~Double Chocolate Ooey Gooey Butter Bars~
Use a chocolate cake mix in place of the yellow and add 3-4 tablespoons of cocoa powder to the cream cheese batter. You could also add chopped pecans to the batter if you like.

Jason provides lunch to a couple of his clients during December and they always ask that I make the original and chocolate version.

Here's a few more ideas from Paula Deen as well......Add a 20oz. can of drained crushed pineapple and an extra egg to the cream cheese filling.
Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to the cream cheese filling. You could also sprinkle the batter with chopped peanuts if you like.
With either the yellow or chocolate cake mix you could sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of the filling.
You could also add white chocolate chips, PB morsels, butterscotch morsels or toffee bits to the batter as well.

As you see the options are endless. With all of the additions the rest of the recipe stays the same unless otherwise noted.

My Favorite Quiche

2008-03-06T17:23:00.000-08:00

I modified this very basic quiche to use our garden products a couple summers ago. I love its versatility.

1 deep dish (9") pie shell
1-1/2 c. grated cheddar
1-1/2 c. chopped ham (or 1/2 lb. browned sausage)
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
4 eggs
Optional: use any or all: sliced mushrooms, 1/2 c. ea. chopped tomatoes & green peppers, green onions, 1/8 tsp. dried jalapeno pepper.

Preheat oven to 350 degrees. Bake pie shell 5-7 minutes. Remove from oven. In layers cover crust with 1/2 the cheese, meat & other ingredients. Repeat layers.
In medium bowl, combine flour, salt & pepper. When I use tomatoes, I add a little basil to the flour mixture. Gradually pour in milk, blending well. Add eggs one at a time, beating after each addition. Pour mixture into pie shell. (I have even substituted canned diced tomatoes & substituted the tomato juice for part of the milk.)
Bake 45-55 minutes or until knife inserted in center comes out clean. Cool 5 minutes before cutting. Serves 6-8.

Golden Cheesies

2008-03-06T14:19:00.000-08:00

I have adapted this recipe from one I got from a ward member a million years ago. My husband's family likes it for our Christmas gatherings.

2-1/2 c. all-purpose flour
1 c. margarine, softened
1 c. sour cream
3 c. shredded cheddar cheese
Seasoned Salt
Pepper
Paprika
1 lb. crumbled browned sausage, optional

Mix flour, margarine & sour cream into a dough. Divide into 4 portions, wrap in waxed paper & chill well. I usually chill overnight.
Roll out 1/4 at a time into a rectangle. Sprinkle with the Seasoned Salt & pepper, then with 3/4 c. cheese & 1/4 of the sausage, if using. Roll up like jelly roll & seal ends. Place seam side down on cookie sheet. Cut 1/2 way through at 1" intervals. Sprinkle with paprika (sometimes I substitute chili powder) & bake at 350 degrees for 30-35 minutes. Serve warm or cold.

PB Cookies

2008-03-06T08:21:00.000-08:00

I made these last night...oh so good. Lots of fiber!!!
Peanut Butter Oat Bran Cookies
1/2 c butter, melted
1/2 c white sugar
1/2 c brown sugar
1 egg or 2 egg whites
1/2 c peanut butter
1/2 tsp vanilla
1 c whole wheat flout
1 1/2 c oat bran cereal (found in the cereal aisle near oatmeal)
3/4 tsp baking powder
1/4 tsp baking soda
Preheat oven to 350 degrees F. Mix melted butter with sugars. Add egg (or whites); mix well. Stir in peanut butter and vanilla; beat until smooth. Add remaining dry ingredients; mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Criss-cross on each cookie with the tines of a fork. Bake 10-12 minutes or until golden brown.
Makes 36 cookies. Each cookie: 86 calories: 1.33 g. dietary fiber, 12 g. carbohydrates; 2 g. protein; 4 g. fat; 6 mg. cholesterol; 67 mg. sodium.

Crock Pot Chocolate Pudding Cake

2008-03-05T14:55:00.000-08:00

This is the most heavenly sinful chocolate creation I have ever made. For the ultimate diet-busting experience, I recommend serving this cake warm with a scoop of vanilla ice cream.

1 chocolate cake mix
1 3.9 oz box instant chocolate pudding
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 cup chocolate chips - The original recipe only calls for 1 cup, but I always throw in the whole 2-cup bag.

In a mixing bowl combine everything except the chocolate chips. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slowcooker. Cover and cook on low 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs. The top may be a little gooey where the pudding "ices" the cake. I've also cooked this in the oven in a 9x13 pan for an hour at 350, but I think it's much yummier cooked in the crockpot.

I can't pick just one!!!

2008-03-05T08:29:00.000-08:00

Taco Salad Dressing
This is my favorite! Good on taco salad, nachos or just to dip chips.

1 C mayo
1 C sour cream
1 C salsa
1 pkg taco seasoning mix
1/3 C milk (less or more, depending on desired thickness)

Mix and enjoy!

Red Lobster Biscuits
2 C Bisquik baking mix
2/3 C milk
1/2 C shredded cheddar cheese
1/4 margarine or butter, melted
1/4 tsp garlic powder

1. Preheat oven to 350*
2. Mix baking mix, milk, and cheese until soft dough forms; beat vigorously 30 seconds
3. Drop dough by spoonfuls onto ungreased cookie sheet
4. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder: brush over warm biscuits before removing from cookie sheet. Serve warm.

Hot Sesame Noodles
Cook 1 lb linguine based on the package directions; drain. Toss with 2 tsp sesame oil; set aside. In a skillet, heat 2 Tbl olive oil. Add 2 cloves minced garlic and cook for a minute. Add 2/3 C chunky peanut butter; mix well. Stir in 1 C low-sodium chicken broth, 1 C shredded cooked chicken, 1 C shredded zucchini, 1/3 C low-salt soy sauce, and 1-2 tsp sugar. Bring to a boil, remove from heat. Mix with noodles and serve.

Weight Watchers Lemon Tea Bread

2008-03-04T18:47:00.000-08:00

This is a really good bread - even if you aren't watching your weight!

Bread
2 eggs
1 1/2 cups all purpose flour
1/2 cup butter, softened (I use smart balance)
1/2 cup milk (I use 2%)
1 cup granulated sugar (I use Splenda)
1 tsp. finely shredded lemon peel
1 tsp. baking powder
1/2 cup chopped pecans

Lemon Glaze
3 Tbs. lemon juice
1 tsp. finely shredded lemon peel
1/4 cup granulated sugar (again, I use Splenda)

Orange Cream Cheese
1 (8 oz.) package cream-cheese, softened (I use the fat free)
1 Tbs. orange juice
1 tsp. finely shredded orange peel
1/4 cup sifted powdered sugar

Directions for Bread:
1. oven to 350 degrees. Grease and flour bottom and halfway up the sides of an bread loaf pan; set aside.
2. In a large mixing bowl, cream the softened butter and the sugar together with electric mixer until fluffy.
3. Add the eggs and 1 tsp. lemon peel. Beat the mixture well.
4. Stir together the flour and baking powder in a bowl. Add the flour-baking powder mixture to the sugar mixture alternately with the milk, beating well after each addition.
5. Stir in chopped pecans.
6. Spread the batter in the prepared loaf pan and bake in the 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted near the center of the bread comes out clean.
7. If necessary, cover the bread with alum foil for the last 15 minutes to prevent over browning.
Directions for the Lemon Glaze:
8. Stir together 1/4 c. sugar, lemon juice and 1 tsp. lemon peel. Spoon the lemon glaze voer the hot bread. Let the bread cool in pan 10 minutes.
9. Remove bread from the pan and cool on wire rack.
Directions for the Orange Cream Cheese:
10. In a small bowl, stir together the cream cheese, powdered sugar, orange juice, and orange peel until mixture is well blended. Serve orange cream cheese with the lemon tea bread.

It is supposed to make 16 servings but I think that depends on how thick or thin you slice the bread : - ) If you go with the thin slices and you are counting points it will be 6 points per slice with the orange cream cheese. This bread is good with or without the orange cream cheese. I hope you all enjoy it as much as we do.

So excited!!!!!

2008-03-04T15:45:00.000-08:00

Jennie - I'm so excited for the new blog. As most of you know, I LOVE to cook so I can't wait to try some new recipes and share some of my own. I thought I would start out by sharing 2 of my most requested recipes.

~Ooey Gooey Butter Bars~
These ARE NOT low-fat!!!!!

Preheat oven to 350 degrees.
1 yellow cake mix
1 egg
1 stick butter, melted
Mix these 3 ingredients together with an electric mixer. Pat into the bottom of a lightly greased 9x13 pan.
1 - 8oz. pkg. cream cheese, softened
2 eggs
1 tsp. vanilla
1 - 16 oz. pkg. powdered sugar
1 stick butter, melted
With an electric mixer, beat cream cheese until smooth, add eggs and vanilla. Mix in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Pour filling over cake mixture and spread evenly. Bake for 40 - 50 minutes. You want the center to be a little gooey so don't over bake. Cool completely and cut into squares. Dust with powdered sugar before serving.

~Cheese Ball~
An easy appetizer that is hard to beat.

2 - 8oz. pkg. cream cheese, softened
1 jar Armour sliced dried beef, chopped
3 green onions, chopped
Dash of Accent seasoning
Chopped pecans

Combine all the ingredients except pecans and chill for at least 30 minutes. Form into a ball and roll in chopped pecans. Serve with your favorite crackers.

Ember-Kates

2008-03-04T15:23:00.000-08:00

Emberlee and I were making some really good gooey chocolate chip cookies one day and decided to add everything in her pantry! At first I was calling them our "everything cookies." But we decided to name our sweet little creation after ourselves. ;) So now we call them "Ember-Kates." Ember after Emberlee of course, and Kate after my own nickname. But just like a rose by any other name would smell as sweet, it doesn't matter what you call these cookies...they're the best thing since sliced bread!
Here's the recipe...

Ingredients:
2 1/4 cups all- purpose flour
1 tsp baking soda
1 tsp salt1 cup butter - softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
2 extra large eggs (or 2 large eggs with one large egg yolk)
1/4 cup milk chocolate chips
1/4 cup white chocoalte chips
1/4 cup butterscotch chips
1/4 cup chopped Ande's chocolate mints
1/4 cup chopped pecans
1/4 cup chopped walnuts
(Like I said earlier, we really put everything available in Emberlee's pantry into these cookies!)

Directions:
Preheat oven to 375F.
Combine flour, baking soda, and salt in a bowl, set aside.
Cream together butter, granulated sugar, brown sugar, and vanilla.
Do not over beat mixture.
Add eggs one at a time, combining well after each addition.
Gradually stir in flour mixture.
Stir in all chocolate & butterscotch chips and nuts, in 2 or 3 additions, mixing well.
Drop by rounded tablespoon onto ungreased cookie sheets.
Bake for approximately 10 minutes, until lightly browned and centers have just set - they should look almost a bit underdone.
Let stand for 10 to 15 minutes to cool before moving to wire racks to finish cooling.
Enjoy your ooey, gooey, tastey Ember-Kates!

2008-03-04T14:40:00.000-08:00

I posted this "recipe" on my facepage...but maybe it will get more viewship here. The easiest treat ever.

Chocolate Rice Krispie treats

1/3 c. butter
1 package of chocolate marshmallows
6 cups cocoa krispies/puffs
Melt butter and marshmallows together; add cocoa puffs; spread in a pan. Eat the whole pan!
I discovered chocolate marshmallows at Target. I haven't seen them at Kroger. I think they are new...or I'm just clueless.

Here's How it Works...

2008-03-04T13:47:00.000-08:00

So a girlfriend of mine started a Recipe Group in her ward. I get updates from her often & thought it was such a great idea I would try one out in our ward.

Just post a current or all-time favorite recipe, one that's been a hit with the hubby or the kiddos, one that's incredibly simple or just indulgent.

If someone tries it out, post a comment on how yours turned out, what the family thought of it, if you tweaked the recipe at all, etc.

I'm always looking for new recipes for dinner, so hopefully we'll all benefit from it!

If you've never blogged before, don't fear. It's simple. Click on "New Post" on the top of this page. You write your recipe down for us all to see & then click "Publish Post" at the bottom of that page.