Simply Simmer

Cream Puff Cake

2012-02-05T17:22:00.000-08:00

This is a favorite of ours and I often get asked to make it for special occasions. It's way easier than it looks too.

Cream Puff Base:
1 C water
1 stick (1/2 C) butter, cubed
1 C flour
4 eggs

Filling:
1 - 8oz cream cheese, softened
2 1/2 C cold milk
3 small pkgs instant French Vanilla pudding mix

Topping:
Cool Whip, thawed
Chocolate Syrup

Preheat oven to 400. Lightly grease 9x13 pan; set aside. Over stove, melt butter in water and bring to boil. Add flour all at once and stir until dough pulls away from sides and soft dough ball forms. Remove from heat and let sit about 5 minutes. In mixer, add one egg at a time to dough, beating well in between. Spread puff batter evenly into prepared pan. Bake 20-22 minutes or until puffed up and light golden brown. Let cool for about 10 minutes. (Great time to let the cream cheese soften if you forgot to take it out of the fridge earlier!) In mixing bowl beat cream cheese, milk and pudding mixes until smooth. Spread over cooled cake-puff. Top with cool whip, then drizzle with chocolate syrup. Chill until ready to serve. Enjoy!

Tips:
1) I prefer French Vanilla pudding mix in this recipe, although regular vanilla or even chocolate works just fine.
2) For the chocolate syrup you can use either melted Chocolate or Hershey's Chocolate syrup, although I prefer melted chocolate frosting -- sooooo yummy.
3) To make fancy swirl design, drizzle chocolate in "rows" the entire width of the cake. Then lightly pull knife through in the length-wise direction.

Homemade Microwave Popcorn

2012-01-02T14:53:00.000-08:00

I heard it before-- that one could make his or her own microwave popcorn. I wondered if it was true. Well, it is. Today I had a craving for popcorn, but no microwave popcorn on hand. Then I remembered that my dad left some popcorn kernels here from the weekend. But I don't have an air-popper or a StirCrazy and I've never made it over the stove before so I didn't trust myself to do that. However, my kids do pack their lunches and I have a plethora of large paper lunch bags.

1 large paper lunch sack
1/4 C un-popped popcorn
2 tsp olive oil
1/4 tsp salt
* Add 1 Tbsp Sugar to the oil first if you want a hint of sweetness

Place popcorn, oil, and salt into paper lunch sack. Roll sack closed two times and shake well. Leaving sack closed, place onto a paper towel in microwave. Microwave popcorn 1-5 minutes until 5 seconds in between pops. Add more salt or melted butter if desired.

NOTE: I used my microwave "popcorn" setting and it worked perfectly.

One nice thing is that there weren't nearly as many "blunts" (seeds) left in the batch than with certain brands of microwave popcorn. I love that this doesn't have all of the preservatives as the store-bought microwave popcorn and also, it's way cheaper than buying the store-bought microwave popcorn! I may never buy that again.

Lazy Lasagna

2011-12-28T08:00:00.000-08:00

I remember the first time I had lasagna. It was down in Southern Indiana, visiting my Aunt Glenda. It was the most scrumptious comfort food I could ever imagine. When I first became and adult and discovered a "Lazy" version, it was PERFECT! I've tweaked it over the years to suit my kids' taste, and while it's certainly not gourmet, we rarely have leftovers.

2 garlic cloves, minced
1 small onion, chopped (optional)
1 lb ground beef
1 tsp oregano
1 large (32 oz) jar spaghetti sauce
16 oz cottage cheese, or ricotta cheese
8 oz sour cream
1/2 C grated Parmesan
1 box lasagna noodles, uncooked
2 C shredded cheese
3/4 C water

Preheat oven to 350. Lightly spray pan and saute garlic and onion until tender. Add ground beef and oregano and cook until browned. (Can also use garlic and onion powder if preferred.) Drain fat and add spaghetti sauce, stirring to heat through. In small mixing bowl combine cottage cheese, sour cream and Parmesan; set aside. Spray 9x13 pan with cooking spray. Spoon 1 1/2 C meat sauce into bottom of pan, spreading evenly. Layer with uncooked lasagna noodles, adding broken pieces to ends if needed. Spread half the cottage cheese mixture over noodles, followed by half the remaining meat sauce and 1 C shredded cheese. Repeat with 2nd layer. Using spatula, create space between lasagna noodles and edges of pan. Pour the water around the edges of pan. Cover tightly with foil and bake 50-60 minutes. Remove foil and bake another 15=20 minutes. Let stand 15 minutes before cutting and serving.

For Sunday dinner, I assemble this the night before, cover with foil and refrigerate. Then I stick it in the oven as soon as I am home from church.

Cinnamon Spiced Nuts

2011-12-25T08:28:00.000-08:00

I love these fresh out of the oven... It's almost worth burning my tongue over! They are sooo good and make your kitchen smell sooo sweet and they are sooo easy to make! I found this same basic recipe on a couple of different Internet sites each with a variation here or there.

These make pretty simple gifts with a big bang when added to small mason jars and tied off with holiday ribbon. I love giving these as hostess gifts. The only problem I have is one batch is never enough. :)

1/3 C brown sugar
2/3 C granulated sugar
1 tsp kosher salt (I used my sea salt grinders and it worked great)
pinch cayenne pepper (some used 1/4 tsp smoked paprika instead)
1 tsp cinnamon
1 lb nuts (whole almonds, walnut or pecan halves, etc)
1 large egg white, room temperature
1 tbsp water

Preheat oven to 300 degrees. Line baking sheet with parchment paper; set aside. In mixing bowl combine sugars. salt, cayenne, and cinnamon, working out any lumps with a fork if needed; set aside. In small mixing bowl, beat egg white with water until frothy (not stiff). With rubber spatula, fold in nuts and turn to coat evenly. Add coated nuts to bowl of dry mixture and continue turning with rubber spatula until candy-coating is evenly disbursed. Spread evenly onto prepared pan. Bake for 30 minutes, stirring every 10 minutes. Remove from oven and let cool, breaking apart pieces as necessary. Store in airtight container.

Monkey Bread

2011-12-25T08:09:00.000-08:00

This gooey delicious version of cinnamon sticky buns are sooooo sinfully sweet I don't even care about the calories! (Good thing I only make this once a year!) It's called Monkey Bread because you pull it apart with your fingers - like a monkey would! :)

Tip: I put my bag of frozen dinner rolls in the refrigerator the night before to thaw. Around here, Rhodes Rolls are the best, but there are a number of good store brands that work just as well. To find Rhodes Rolls in your area click {{HERE}}.

1 C chopped pecans
24 frozen dinner rolls, thawed
1/2 C sugar
1 tsp cinnamon
1 stick (1/2 C) butter
1 C brown sugar

Spray inside of bundt pan with cooking spray and cover the bottom with nuts. In bowl mix together cinnamon and sugar. Cut rolls in half, and re-shape into balls if necessary. Roll each dough ball into cinnamon-sugar mixture coating well and then layering in bundt pan. Cover with sprayed plastic wrap and let rise until about double in size or at least until even with the top of the bundt pan. In saucepan over medium heat, mix together butter and brown sugar and cook until butter is melted and sugar is dissolved. Pour over rolls in pan. Bake 30-35 minutes until golden brown. Invert onto serving plate. Let cool sightly.

Quick-Method Variation: No time to let dough rise? You can substitute the dinner rolls with 3 cans of refrigerated biscuits. Cut each biscuit in half and form into ball and proceed with recipe above, omitting the "let rise".

Butterscotch Bubbleloaf Variation: Omit the cinnamon-sugar mixture. Instead, roll each dough ball into Butterscotch or Vanilla Cook&Serve (not Instant!) dry pudding mix (small box). Sprinkle remaining mix over rolls, cover and let rise and continue as above.

No-Bake Cookies

2011-12-25T07:38:00.000-08:00

These are my favorite cookies and they always seem to disappear pretty fast around my house. The hardest part is exerting patience while waiting for the cookies to set up.

1/2 C milk
1 stick (1/2 C) butter
1/2 C cocoa powder
2 C sugar

1 tsp vanilla
1/2 C peanut butter
pinch salt
3 C uncooked oatmeal

PREP: Line empty counter space or table with parchment paper - enough for 4 dozen cookies. Measure out vanilla, peanut butter, and oatmeal and set aside. Have salt shaker on hand.

In heavy saucepan add milk, butter, cocoa and sugar over MED-HIGH heat. Stir occasionally. Bring to boil and then continue to cook 1 minute more, stirring constantly. Remove from heat and stir in vanilla, peanut butter, salt and oats. Drop by tablespoon onto waxed or parchment paper. Let cool completely (20-30 minutes). Store in airtight container. Makes 3-4 dozen.

Note: The larger the cookies, the longer they take to set-up. Patience in the key!

Grandma Goldie's Coconut-Oatmeal Pie

2011-11-24T11:01:00.000-08:00

Truth be told, I only remember my grandmother making this particular pie a handful of times. But when she did, boy did I love it. As an adult, when I went back to visit with her once I asked her how to make it and she was all too happy to fetch her recipe which was scrawled on a piece of paper and tucked into a drawer. My kids say that when you add a bit of whipped topping to it, it tastes like the Little Debbie's Oatmeal Cream Pie snacks, only better. I don't know about that, but this is one of my all-time favorite pies. I also love this pie because it is soooo simple to make. Not.Even.Kidding.

1 C water
3 eggs, slightly beaten
2/3 C granulated sugar
1 C brown sugar, packed
2 tbsp butter, softened
1 tsp vanilla
2/3 C flaked coconut
2/3 C oats
1 unbaked pie shell

Preheat oven to 375. In mixer, combine all ingredients until mixed well and pour into pie shell. Bake 50-60 minutes or until set.

Crust Tip: Because this pie takes a while to bake, you can use strips of foil over your pie crust edges to prevent them from getting too dark. If you make pie a lot, however, you may want to invest in {{Pampered Chef Pie Crust Shields}}. I have two of these and I love them.

Old Fashioned Sugar Cream Pie

2011-11-24T10:50:00.000-08:00

This recipe came from my Amish Grandmother, Goldie Miller. Incidentally, Old Fashioned Sugar Cream Pie is the official pie of Indiana. Not.Even.Kidding. It's my oldest son's favorite, so while it takes a bit of time (the dreaded eternal stirring), the outcome is worth every bit (and bite) of it!

1 pre-baked pie shell
2 C (1 pint) half & half, divided
1/3 C corn starch

1 stick (1/2 C) butter
1 C sugar
1/8 tsp nutmeg
1 tsp vanilla

In small bowl add 1 tablespoon at a time of the half & half to the corn starch - just enough to make a loose paste; set aside. In saucepan over LOW heat melt the butter with the sugar and remaining half & half, stirring frequently. Once the sugar is dissolved, add the corn starch paste and the nutmeg. Turn heat up just a little to MED and begin stirring constantly to avoid scalding. Continue stirring until mixture begins to bubble and thicken. This may take several minutes. As soon as it thickens, remove from heat and stir in vanilla. Pour into baked pie shell. It will set up as it cools, or you can refrigerate overnight. (Although, I think it tastes great while still warm.)

Note: The key to this pie is PATIENCE. The time it takes for this pie to thicken while stirring seems to vary for me and I am not sure why. It may have something to do with the brand of Half & Half or the room temperature at the time, but just know that this may take several minutes. The last batch I made took 11 minutes of constantly stirring before it began to thicken. You could try turning the heat up just a little, but be very cautious as nothing tastes worse than a burned cream pie.

Aunt Lorene's Chocolate Pecan Pie

2011-11-24T10:34:00.000-08:00

This recipe comes from my Amish aunt, Lorene Miller. I love Pecan Pie but when I went to dinner at her house once and she served CHOCOLATE Pecan Pie, I had to ask for the recipe.

1 unbaked pie shell
4 eggs, slightly beaten
1 C packed brown sugar
1/4 tsp salt
3/4 C light corn syrup
1/4 C melted butter
1 tsp. vanilla
1 C chopped or halved pecans
1/2 C semi-sweet chocolate chips

Preheat oven to 375. In mixing bowl combine eggs, brown sugar, salt, corn syrup, melted butter and vanilla; mix well. Fold in pecans and chocolate chips. Pour into unbaked pie shell. Bake 50-60 minutes, or until inserted toothpick comes out clean.

Crust Tip: Because this pie takes a while to bake, you can use strips of foil over your pie crust edges to prevent them from getting too dark. If you make pie a lot, however, you may want to invest in {{Pampered Chef Pie Crust Shields}}. I have two of these and I love them.

Sour Cream Apple Streusel Pie

2011-11-24T10:24:00.000-08:00

Streusel is the name for the crumb-topping typically made with butter, flour and sugar, originating from Germany. I like to make this pie when I am in the mood for Apple Pie, but want something a little different. Don't worry, the sour cream doesn't make the pie taste sour at all. It adds a nice "light" flavor to it, and in my opinion really helps bring out the flavor of the apples.

1 unbaked 9" pie shell
3-4 C peeled and thinly sliced apples
2 eggs, slightly beaten
1 8oz sour cream
1 C sugar
1 tsp salt

Topping:
3 Tbsp melted butter
1/4 C packed brown sugar
4 Tbsp flour

Preheat oven to 375. Layer apple slices evenly in pie crust and set aside. Combine eggs, sour cream, sugar and salt until mixed well. Pour over apples in pie plate and using rubber spatula, carefully turn apples to mix well. Bake 25 minutes. In the meantime, to make streusel topping use a fork to work the melted butter, sugar and flour together. It should resemble a fine crumb mixture. After taking pie out of the oven, sprinkle streusel over the top and return to the oven to bake another 20-25 minutes or until set.

Apple Tip: I like to use half Gala apples and half Granny Smith apples. I think the combination of the sweet and the tart is perfect for a savory Apple Pie!

Crust Tip: Because this pie takes a while to bake, you can use strips of foil over your pie crust edges to prevent them from getting too dark. If you make pie a lot, however, you may want to invest in {{Pampered Chef Pie Crust Shields}}. I have two of these and I love them.

Canadian Mountie Casserole

2011-11-18T17:46:00.000-08:00

This is a variation of something 2 of my sisters and their college roommate used to make. They never really knew what to call it, so they made up the name, "Canadian Mountie Casserole" and it just sort of stuck. This is the version that my kids like the best. This is definitely not low in carbs, but is an awesome dish for a cold day or when you want to splurge. Enjoy!

2 Boxes Velveeta Shells & Cheese
1 box Stove Top stuffing mix
margarine or butter - according to Stove Top directions
1 small package frozen peas
1/2 C Sour Cream*
1 kielbasa, brat, or hot dogs cut into bite-sized pieces (optional)
salt & pepper, to taste

Prepare shells & cheese according to package directions. While the pasta is cooking on the stove, I like to make my stuffing in the microwave (according to package directions), followed by my peas. Lightly spray 9x13 pan with cooking spray. Drain cooked pasta and place in bottom of pan. Mix the Velveeta cheese packages well with pasta. Stir in both the cooked stuffing and steamed peas. Then mix in the sour cream. If adding sausage, mix in and spread evenly in pan. Bake @ 350 for approximately 12-15 minutes, just enough to give it a little crunch on the top. Serve warm.

*If you don't like sour cream, you can also use 1 can cream of chicken soup mixed with 1/4 C milk or water instead.

**When reheating leftovers I sometimes add a little butter or milk.

Spaghetti Boats

2011-10-31T18:42:00.000-07:00

If I am short on time (not even enough time to boil the pasta), I opt for Spaghetti Boats instead of regular spaghetti. The kids love them and it seems no matter how big the "boats" are, there are rarely leftovers! (Note down below for variations we often eat as well.)

1 large loaf French or Italian Bread

1 lb ground beef

chopped garlic, onions, peppers, oregano as desired

1 jar favorite spaghetti sauce

2 C shredded cheese (I usually use Colby-Jack or Mozzarella)

Cut the loaf of bread in half, lengthwise and then cut each half into quarters, ending up with 8 "boats". Set aside on baking sheet. In skillet or sauce pan brown ground beef and add desired veggies. Drain fat and add favorite spaghetti sauce. (Homemade or store bought.) Mix well, and stir until heated through. Spoon meat sauce evenly over each bread boat. Sprinkle with cheese. Bake in 350 degree oven 10-15 minutes, or until cheese is melted.

Tip: I like to line my baking sheet with foil or parchment paper for easier clean-up.

Variations:
For Sloppy Joe Boats, prepare ground beef as you would for Sloppy Joes and top with shredded cheddar before baking.
For Pizza Boats, use marinara sauce, sausage, pepperoni, etc, and top with a shredded Italian cheese blend.
For Cheeseburger Boats, saute chopped onion with the ground beef and season with a little salt, pepper and some Worcestershire sauce. Top each with slice of favorite "cheeseburger" cheese (American, Pepper-Jack, Cheddar, Swiss, etc.) After baking, add ketchup and mustard if desired.

Hope you enjoy these as much as we do!

Easy Pumpkin Swirl Brownies

2011-10-22T14:50:00.000-07:00

Martha Stewart showcased some pumpkin brownies once and I've wanted to try them ever since. However, I do not have all the time in the world like she does, so I came up with my own "quick" method. Martha says to add a little cayenne pepper as it compliments the pumpkin flavor and really enhances the chocolate. Well -- I went and forgot all about that, so I did not end up putting cayenne in this batch, but maybe next time. I am for sure willing to try it.

1 family-size brownie mix (for 9x13 pan)
eggs, oil and water according to package directions

6 oz. cream cheese, softened
1 C pumpkin
6 tbsp sugar
2 eggs
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cayenne pepper, optional

Topping: Chocolate chips, nuts, etc. (optional)

Preheat oven to 350 degrees. Lightly spray 9x13 pan with cooking spray. In mixing bowl prepare brownie mix according to package directions. Pour 2/3 batter into bottom of baking pan; set aside. In separate mixing bowl cream together cream cheese and pumpkin. Add remaining ingredients; mix well. Drop by spoonfuls over chocolate layer. Take remaining chocolate batter and drop over top of pumpkin layer. Using a butter knife, pull knife through batter, first length-wise and then cross-wise until achieving desired swirl look. Sprinkle with chocolate chips or chopped nuts if desired. Bake 40-45 minutes, or until inserted toothpick comes out clean. Let cool completely before cutting. Store leftovers in airtight container.

I know, I know - don't say it. It looks like a cat crapped all over my brownies. But seriously, once you smell this pumpkin batter, you will agree these are delish!

My purdy swirl design...

I added semi-sweet chocolate chips to mine just to add a little more to the presentation, since I was taking it to a party.

The finished product! Yummm!

Teriyaki Stir Fry

2011-09-17T10:07:00.000-07:00

3-4 medium red potatoes, chopped

4 chicken breasts, cut into bite size pieces

1/2 Teriyaki Sauce

1/2 C chopped green onions

1 C chopped peanuts

Wash, dry and cut potatoes into bit-sized chunks. Place in microwave safe dish, cover and steam in microwave about 3-4 minutes or until slightly tender. Spray large skillet or wok lightly with cooking spray. Place chicken pieces in hot skillet and add potatoes once chicken is browned. Add in teriyaki sauce and stir to coat well. Chop peanuts in blender (pulsate a few times). Add onions and peanuts and stir well. Turn heat to low, cover with lid and let simmer a few minutes more. Stir to mix well before serving. Serve over rice if desired.

*also good with pork or tofu instead of chicken

Serving Size: Makes 8 1-Cup servings

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 159.8

Total Fat: 4.9 g
Cholesterol: 27.5 mg
Sodium: 729.0 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.8 g
Protein: 15.8 g

Chevy's Sweet Corn Tomalito

2011-09-08T21:03:00.000-07:00

If you have a Chevy's Mexican Restaurant near you, then you will know what I am talking about. We used to have them here in Utah, but the last one finally closed a few years ago. They serve a scoop of Sweet Corn Tomalito on the side of every main dish.

In my opinion, if you like cornbread, you will like this. I hope you like it as much as we do. I've scoured the internet and here is the simplest recipe I could find.

Note: You can find Masa in the Mexican food aisle at your grocery store. You'll only need a little bit, so if they have small bags, I'd go for one of those.

5 Tbsp Margarine, softened

1/4 C Masa

1/3 C sugar

1 Can Corn, drained & divided (or 2 C thawed & drained)

1/2 Water

1/2 C Cornmeal

1 tsp baking powder

1/2 tsp salt

2 Tbsp + 1 tsp milk

In mixing bowl cream together margarine, masa and sugar until light and fluffy. 1-2 minutes. In food processor or blender add 1/2 the corn and all of the water. Puree until smooth. Add the corn puree and remaining corn kernels to the creamed mixture and mix well. Add the corn meal, baking powder, salt and milk and mix well again.

Pour mixture into lightly greased 8" square pan; cover tightly with foil. Fill a saucepan or double broiler with water (I used the pot from my rice cooker and a round pan, because the fit was perfect). Place pot of water over med-high heat on stove stop. When water begins to boil, place foil-covered pan on top and steam approximately 50 minutes. It should have a moist texture, but not runny. Over baking will dry it out.

*Tip: One recipe contributor stated she bakes hers by placing the covered dish in a larger roasting pan filled with water. The water reaches about 3/4 inch up each side of pan. Although it takes longer to bake, she feels this produces a better result. For this method, bake @ 250 degrees F for 1 1/2 - 2 hours.

Simple Sunday Chicken

2011-07-26T00:01:00.000-07:00

This is such a simple recipe. The chicken creates its own juices and the final product is super moist!

1 small onion, optional

1 whole chicken (giblets removed)

Seasoning

Seasoning Mix:

2 tsp Salt

2 tsp paprika

1 tsp cayenne pepper **

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp black pepper

Chop onion and place in bottom of crock pot, if desired. Place chicken in crock pot, breast-side up. In small bowl mix together dry ingredients. Rub over top of chicken. Cook on HIGH 4-6 hours or LOW 6-8, until chicken tests done. (If using whole cut-up fryer chicken, layer smaller pieces on bottom and breasts on top, adding seasonings to both layers.)

For a Rotisserie effect, I like to then place the chicken under the broiler for 5 minutes. It's gives it just that perfect little crisp. My kids love it!

**Instead of Cayenne Pepper, I opt for Tony Chachere's Creole Seasoning and omit the black pepper as well. If you have some, give it a try! You could also experiment with Lemon Pepper for a zesty flavor!

Amish Shoe String Apple Pie

2011-07-24T12:07:00.000-07:00

This is by far one of the easiest and yet tastiest pies I have ever had. This has been a family favorite for generations. This recipe is from my Amish Grandmother, Goldie Miller of Indiana. It is unlike any other apple pie recipe because first, the apples are shredded ("shoe strings") and second, it does not use the traditional apple pie "filling". While many of my family members love this pie served warm and topped with ice cream, I prefer to eat it cold the next morning for breakfast! I hope you give it a try! My kids will eat this pie before any other.

___________

2 1/2 C sugar

2 Tbsp flour

3 eggs, beaten

1/4 C water

pinch of salt

4 C Shredded Apples (about 4-5 medium apples)

cinnamon for garnish

2 unbaked pie shells

Mix all ingredients well and pour evenly into pie crusts. Sprinkle tops with cinnamon. Bake @ 325 for 50-60 minutes or until set.

* Because this pie bakes for so long, I like to use my Pampered Chef Pie Shields until the last 10 minutes of baking.

Amish Raspberry Cream Pie

2011-07-24T12:01:00.000-07:00

This is one of my all-time favorite pies. You can simplify this recipe by using 2 cans of store-bought raspberry pie filling, although I have provided the recipe (click below on "raspberry pie filling"). I got this recipe from my Amish Aunt "Leo" Lorene although, she makes her own whipping cream while as you can see I opt for Cool Whip. Yeah -- I'm lazy like that - haha. Enjoy!

________

2 pre-baked pie shells

Raspberry Pie Filling

Vanilla Cream (see below)

1 large container Cool Whip, optional

Vanilla Cream:

3 C milk, scalded

1/2 C cornstarch

1 1/3 C sugar

1/8 tsp salt

1 tsp vanilla

3 egg yolks

1 C milk

Pour 3 C milk into heavy saucepan or kettle; heat to scalding. In small bowl combine cornstarch, sugar, salt, vanilla, egg yolks and 1 C milk. Slowly blend into hot milk, stirring constantly until thick. Remove from heat and let cool.

Pour 2 C cream into each pie shell. Spread raspberry filling over cream layer. Top with Cool Whip if desired. Refrigerate until ready to serve.

Raspberry Pie Filling

2011-07-24T11:42:00.000-07:00

This recipe is from my Amish Aunt "Leo" Lorene. If I am planning to make homemade raspberry cream pie, I will try to make this pie filling the day before just to help lighten the load a bit. This is better than any canned, store-bought pie filling and this makes enough for TWO pies. Also, tastes great over ice cream when the filling is still warm.

1 C warm water

1/2 C granulated sugar

1 Tbsp corn starch

1/8 tsp salt

1/4 C cold water

1/4 tsp lemon juice

1 small box raspberry Jell-O mix

3 C fresh raspberries

In saucepan over MED heat, mix together warm water and sugar. Stir until sugar is mostly dissolved. In small separate bowl combine cornstarch, salt, cold water and lemon juice. Add to sugar-water and boil until clear. Add Jell-O mix and stir to dissolve. Add raspberries, mix well and then remove from heat to cool.

Pie Crust

2011-07-24T11:31:00.000-07:00

This is the pie crust recipe my Amish Grandmother shared with my mother years ago, and now I use it too. People always comment on how much they love it. I will admit, that while I am one of the few who actually doesn't care for pie crust, I will eat this one more than any other.

(For 2 - 9" pies)

2 1/2 C Flour

1 C Shortening

1 tsp salt

7 Tbsp Ice Water

Mix first three ingredients together well. It will form a "meal". 1 tablespoon at a time add the ice water, stirring until dough forms a ball. Divide the dough in half and roll each out onto lightly floured board. Lay crust in lightly greased pie plates and press to form if needed. Using thumb and forefingers, pinch the edges all the way around for a nice look.

For a pre-baked pie shell, lay the crust in pie plate and prick all over with fork (to prevent air pockets). Bake 9-11 minutes in a preheated 350 degree oven.

TIPS: It helps to roll the pastry in a clockwise direction, and in between sheets of waxed paper is possible. Basically, the less handling the better. Also, if recipe calls for the pie to be baked for a lengthy period of time or at a high temperature you can cover the crust edges with strips of foil to prevent browning too dark. I use my Pampered Chef Pie Crust Shields.

Chimichanga Chowder

2011-07-16T17:21:00.000-07:00

I had some stewing chunks I needed to use, but just wasn't really in the mood for beef stew. I searched through my cupboards and fridge, and whaddya know -- I got a hairbrain idea for a Tex-Mex chowder. This is sort of a cross between taco soup and taco chili, except it has refried beans and the fact that it's cream based makes it a chowder. Since both chimichangas and burritos have refried beans, we thought we could call it either Beef Burrito Chowder or Chimichanga Chowder. In the end, Chimichanga Chowder won out. I hope you give it a try! We loved it!

1 lb beef chunks for stewing

seasonings**

1 jar salsa

1 can corn, drained

1 can refried beans

1/4 C sour cream

1 can cream of mushroom soup

1/2 - 1 soup-can water

Brown beef chunks with desired amount of seasonings. Drain fat and place beef in bottom of crock pot. Add remaining ingredients to crock pot and stir well. Cook low 6-8 hours or high on 4. Serve with shredded cheese and crushed corn chips if desired.

**Seasonings may include 1 packet of taco or fajita seasoning, a few dashes of chili powder, etc. I used about a teaspoon of Tony Chachere's Creole Seasoning.

Dessert Taquitos

2011-06-12T14:43:00.000-07:00

After making a batch of Creamy Chicken Tacos for dinner I had a few corn tortillas left and decided to make dessert too. Traditionally, a Taquito is a small, meat-filled corn tortilla, rolled up and then deep fried.

Small Corn Tortillas

cooking oil

Filling (I had some strawberry-rhubarb pie filling left over)

Cinnamon & Sugar

Additional toppings, Hershey's syrup, Powdered Sugar, etc.

Warm tortillas in microwave enough to handle without tearing. (I do about 90 seconds). Spread desired filling onto tortilla. Roll up and then press into cinnamon-sugar mixture. Heat cooking oil in skillet. Ready when drop of water sizzles. Place each Taquito in skillet and brown on all sides. Drain for a few seconds onto paper towel. (Don't leave too long on paper towel and the sugar mixture becomes sticky and will adhere to the paper.) Top with additional toppings if desired and enjoy!

Creamy Chicken Tacos

2011-06-12T14:04:00.000-07:00

Have I ever told you about my roommate from my early college years when I lived in Hawaii? Ardis was, and still is, like a sister to me, and boy, that is one sister who can cook! We swap recipes from time to time and some of my family faves have come from Ardis. You may remember her Hawaiian Shoyu Chicken or her Simple Salsa Fresca. Well, today I am gonna share with you another family fave. I love this one because it is simple and tasty and my kids always ask for more! Hope you like it as much as we do! Thanks, Ardis!

1 pkg corn tortillas

1 12 oz canned chicken, drained (can also use turkey chunks)

1 8oz Cream Cheese

Shredded Cheese, optional

cooking oil

Warm tortillas on paper towel in microwave until they can be rolled or folded without tearing. (I usually do about 90 seconds.) Spray bottom of saucepan lightly with cooking spray. Add chicken and cream cheese. Melt cream cheese over MED heat and stir well to combine. Turn heat to simmer. Heat cooking oil in large skillet on MED heat. Ready when droplet of water sizzles. On each tortilla spoon a little bit of the cream cheese mixture. My family is a bunch of cheese-heads, so I also sprinkle a little shredded Colby Jack on top too. Fold taco in half and place in warm skillet. Brown on both sides and drain on paper towel. Makes about 12-14 tacos. Serve with Fresh Salsa if desired.

Rice Krispy Pops

2011-06-02T17:00:00.000-07:00

Yield: 24-30 treats

6 C Rice Krispies cereal

1/4 C butter

1 bag (10 or 10.5 oz) marshmallows

additional butter

melting chocolate

toppings

Measure out cereal and set aside. In heavy stockpot melt butter over med-high heat, and then let turn golden brown. Add in marshmallows and melt, stirring frequently. Remove from heat and stir in cereal. With buttered 1/4 measuring cup, scoop out mixture onto cookie sheet lined with parchment or waxed paper. (I usually scoop out about 4 or 5 at a time.) Let sit on paper for about a minute or two. Then with buttered hands, pack each scoop together to form balls. Let sit another minute or two and then pack again. If needed, repeat a third time.

Melt chocolate in double broiler --or if you're lazy like me, buy some of those microwavable melting chocolate cups like these:

Dip each ball into the chocolate and return to paper. Refrigerate until chocolate is set, about 15-20 minutes. For variety, dip into other toppings after the chocolate. I used candy sprinkles, toasted coconut, crushed Oreos, mini chocolate chips, and a crushed Butterfinger. If desired, use candy sticks and turn into pops. Store by individually wrapping in plastic or in an airtight container.

For a party I like to place each treat in a mini muffin liner and place on serving tray or cupcake stand. Very cute.

Enjoy!

Toasted Coconut

2011-05-21T14:30:00.001-07:00

I love the way my kitchen smells when I am toasting coconut... mmmm!

Coconut Flakes, (I prefer sweetened)

Preheat oven to 350 F.

Line cookie sheet with parchment paper, or lightly spray with cooking spray. Spread desired amount of coconut flakes on baking sheet. Bake for 5 minutes. Stir and return to oven another 5 minutes or until desired doneness. It should look golden brown. :) Let cool completely; store in airtight container until ready to use.

Pumpkin Spice Rice Krispy Treats

2011-05-21T10:59:00.000-07:00

These are a fun variation to a classic treat. These treats are just as easy as the original and yet seem to add just a touch of class, fit for any occasion! Enjoy!

6 C Rice Krispies cereal

1/4 C butter

1 bag (10 or 10.5 oz) Marshmallows

1 to 1 1/2 tsp Pumpkin Pie Spice

1 - 12 oz bag white chocolate chips, optional

Prepare 9x13 pan with cooking spray or waxed paper. Measure out 6 C of cereal and set aside. In heavy pot melt butter over LOW heat. Without burning let butter brown just slightly (this really helps to bring out the flavor). Add marshmallows and spice and stir until melted. Add cereal to pot and stir to coat well. Turn cereal into prepared pan. With buttered spatula or hands press mixture into pan evenly. Let set about 15 minutes. Turn over onto large cutting board. In microwave-safe dish, melt chocolate at 50% power for 30 second. Stir well and repeat in 30 second intervals until melted. Pour or drizzle over treats. Sprinkle with additional pumpkin pie spice if desired. Let chocolate set completely before cutting.

I like to use a pizza cutter to cut my treats. Try cutting into big squares and then cut each square twice in opposite diagonals to make these cute little treats.

You could also try drizzling with milk chocolate or caramel, or even microwave a tub of cream cheese frosting for about 30 seconds and drizzle that on. Yumm-o!

Marshmallow Creme Swirl Brownies

2011-05-21T09:21:00.000-07:00

Ok folks, this one is an EASY PEASY one! I promise! If I can do it so can you! This is so simple, I almost feel guilty calling it a "recipe". But truly, you will feel like a rock star when you show up to your next picnic potluck with these nummy treats!

1 - brownie mix (for 9x13 pan)

eggs, oil & water according to mix directions

1 small jar Marshmallow Creme

Chocolate Glaze*

Mix and bake basic brownies according to the package directions. While still warm, drop spoonfuls of Marshmallow creme over the top. Let sit a few minutes and then slowly work to spread the creme until the entire top is frosted. Then take the chocolate glaze and drizzle across the top in one direction (lengthwise). Using a knife, lightly pull through the drizzles (width-wise) to create the marbled look. Let set before cutting. For "cleanest" cutting I like to use my big pizza cutter, wiped clean with a damp cloth after each cut.

*FOR CHOCOLATE GLAZE:

I usually look to see what I have on hand. You could use Hershey Chocolate Syrup, although for brownies it's a bit too messy to handle. I prefer to heat a tub of chocolate frosting (which I almost always have sitting in my fridges) for about 30 seconds. Stir and then drizzle. I have also used melted chocolate chips before. But my new fave find is this ~ Check it out! ~

Duncan Heinz "Amazing Glazes". It's basically the same as the frosting. Except you heat it, shake and pour straight from the bottle. So there you have it, an easy recipe and a product review all in one! :) Happy baking!

Bacon-Cheese Coleslaw

2011-05-13T20:45:00.000-07:00

My kids don't really care for "regular" coleslaw. But when I make this, there are never leftovers. I've become quite the coleslaw snob after my family got used to eating it this way. Enjoy!

1 pkg shredded cabbage/coleslaw mix

1 1/2 C Mayo

1 C Sugar

1 Tbsp vinegar

onion salt, to taste

a few dashes celery seed, optional

6 pieces bacon, fried & crumbled

1 C finely shredded cheddar or colby jack cheese

Empty coleslaw mix into salad bowl. In small bowl, mix remaining ingredients, except bacon & cheese. Pour over coleslaw mix and toss well to coat evenly. Add bacon pieces and cheese and toss again. Store covered in fridge until ready to serve.

My shortcut tips:

I always buy the coleslaw mix because it already has the bits of carrots and I'm lazy like that. Also, I buy the package of precooked bacon and just "crisp" it in the microwave 45-60 seconds. Again, because I'm lazy like that. Haha.

I also "toss" my salad in a storage container with a lid or a gallon size Ziploc bag. Much more evenly disbursed on the dressing.

Also, I have used light Mayo and Splenda with this in the past and it was very good. I will also often substitute Apple Cider Vinegar for regular, just depending on what I have on hand. Something about the combination of the apple and bacon...Mmmm.

BBQ Pork Skewers

2011-05-13T20:07:00.000-07:00

3-5 lbs Country Style Spare Ribs, boneless

1/2 C Italian Salad Dressing, more or less

1/2 C Soy Sauce, more or less

BBQ Sauce

If using bamboo skewers, soak skewers in warm water for about an hour. Using sharp knife, carefully cut meat into 1" thick strips. Place sliced meat in gallon size Ziploc bag or container. Mix together equal parts Italian Dressing and Soy Sauce. I usually start with 1/2 C of each and add more of each if needed. You want enough of the marinade to cover meat. Let meat soak about 20-30 minutes or longer in fridge if desired. Thread meat onto skewers, doubling up on the smaller pieces. Place meat on grill over med-high heat and brush with remaining marinade, turning a few times. During the last few minutes of grilling, I like to brush on the BBQ sauce and grill a little more on each side.

tip: Even though the meat is on skewers, I still turn the meat with tongs, as bamboo skewers may break when handled while warm.

Applesauce Pork Loin Roast

2011-04-24T20:05:00.000-07:00

This is a verrrrry moist and tender pork loin roast. Pan searing the roast before baking it seems to be the key to locking the juices in, so do not forget this important step. Enjoy!

_______________________

1- 3lb boneless pork loin roast

cooking spray

1/2 tsp salt

1/4 tsp pepper

1 C applesauce

3 Tbsp honey mustard

3 sprigs fresh rosemary

Preheat oven to 350 degrees. Rub pork with salt and pepper. Brown pork on all sides in skillet sprayed with cooking spray. Transfer to rack in shallow roasting pan. In small bowl mix together applesauce and mustard; stir well. Spread applesauce mixture over roast. Lay rosemary sprigs across top. Bake @ 350 uncovered 2 - 2 1/2 hrs or until meat thermometer tests done (inside temp about 160). Let rest 10-15 minutes before slicing. Yields approximately 12-15 servings.

Pistachio Puffs

2011-04-23T18:20:00.001-07:00

About a year ago I had some delightful Pistachio creme-filled cannolis. I haven't been able to get them out of my mind since. So, for Easter, I thought I'd make a pistachio creme-filled dessert of some sort and thus began the research. I thought puff pastry would be easy since I could "cheat" and buy the sheets from the local grocer's. Next I thought about doing Creme Horns, but I didn't really want to buy "horn molds" for something I'd only make once in a blue moon. Then -- I saw the idea of making homemade forms out of foil and Voila! Here is my creation and just in time for the Easter dinner table!

_________________

2 sheets puff pastry

Cooking Spray

2 boxes instant pistachio pudding mix

3 1/2 C cold milk

1 egg, beaten + 1 tbsp water

Powdered sugar, optional

*Chocolate Sauce, optional

Preheat oven to 400 degrees. Yield: 20 servings

Set both sheets of puff pastry on the counter to thaw, about 40 minutes. In mixing bowl, whisk together both pudding mixes with the milk. Refrigerate until ready to use. Using foil form 10 "molds" and spray with cooking spray. One sheet at a time, unroll puff pastry and cut into TEN 1" strips. Starting at the base of each mold, wrap the pastry strip in a cone-like fashion, securing the end with a toothpick. Place on parchment paper or lightly greased pan. Brush each pastry lightly with the egg and water mixture. Bake @ 400 for approximately 15 minutes or until lightly golden. Let sit on pan for about a minute. Lightly slide each foil mold out of horn and let pastry continue to cool on wire rack. Repeat process with the second sheet of puff pastry.

Fill each pastry with pistachio pudding and set on serving tray. Lightly dust with powdered sugar and drizzle with chocolate sauce. Chill until ready to serve.

*I used the new Duncan Hines "Amazing Glazes" Chocolate Dessert Topping

Rainbow Jell-O (7 Layer Jell-O)

2011-04-23T16:53:00.000-07:00

It is known by both names. There are many ways to make it. Some use sour cream or yogurt, but this one is made with Sweetened Condensed Milk and Knox. Personally, it's my favorite. For Easter I made these "personal" Rainbow Jell-O Cups. My kids are excited and can't wait to eat them tomorrow!

______________________

Colored Layers:

4 - 3oz boxes of any flavor Jell-O.

4 C Boiling Water

4 Envelopes (total) of Knox Gelatin

White Layers:

1 can Sweetened Condensed Milk

1 1/2 C Boiling Water

1/2 C Cold Water

4 Envelopes Knox Gelatin

Prepare 9x13 pan or mold by spraying lightly with cooking spray. Wipe out with paper towel as you only want a very little bit of oil and yet it needs to be evenly disbursed.

Start with a rainbow/colored layer. In small mixing bowl mix 1 pkg Jell-O with 1 envelope Knox. Slowly pour in 1 C boiling water and stir for about 2 minutes or until dissolved completely. Pour into pan and refrigerate 15 minutes. Meanwhile, mix up White (milk) layer:

In larger mixing bowl mix together 4 envelopes of Knox with 1/2 C cold water. Stir slightly to moisten; let set. Pour 1 1/2 C Boiling Water over mixture and slowly whisk. Add 1 can sweetened condensed milk and stir well. Slowly pour 1 C Milk Mixture over the 1st rainbow layer. Refrigerate 15 minutes.

Repeat process, alternating between colored and white layers, making sure to refrigerate 15 minutes in between.

Note: If the milk mixture thickens up while waiting for the Rainbow layers to set, place in the microwave 20 seconds or so until it "melts" again. Whisk to smooth it out.

*If you plan to do more than 7 layers (as I did here), plan to double the White Mixture.

Creamy Funeral Potatoes

2011-04-23T14:45:00.000-07:00

Named "Funeral Potatoes" for commonly being served as a side dish at traditional Mormon post-funeral family dinners. They are also served at large social or family gatherings in Utah or other areas with a large Latter-Day Saint population. Many of my Amish relatives make a variation of this and they are usually just referred to as "Potluck Potatoes". Funeral Potatoes basically consist of potatoes (cubed or hash), cheese, onions, cream soup, sour cream, butter and corn flakes.

I've played around with several variations myself, and this one is the one that my kids love the best. Normally I am not a fan of Velveeta Cheese, but in this recipe it helps make the potatoes that much creamier. Enjoy!

______________

1 lb frozen hash browns or diced potatoes

1/2 C (1 stick) butter

1 small onion, finely chopped

1 can cream of mushroom soup

2 C sour cream

2 C Velveeta Cheese, cubed

1/4 tsp black pepper

1 tsp Seasoned Salt

TOPPING:

3-4 C crushed corn flakes

1/2 C (1 stick) butter, melted

Lightly spray bottom of large 9x13 casserole and then pour in frozen potatoes and set aside. In saucepan over Medium heat melt 1/2 C butter. Add onions and saute until onions are crisp-tender. Next, add soup and sour cream and stir until blended. Add in cheese cubes and stir frequently until cheese is melted. Add seasonings stirring well. Pour creamed mixture over potatoes, turning in pan to thoroughly mix. In gallon size Ziploc bag pour 2 C of Corn Flakes. Seal beg and use rolling pin or plastic cup to finely crush. Pour 1/2 C melted butter into bag, reseal and toss to coat well. Sprinkle buttered crumbs over potatoes and bake uncovered @ 350 about 45 minutes.

Italian Ranch Roast

2011-04-02T18:24:00.001-07:00

This is so super easy and very flavorful! Anyone can do it, I promise!!!

1 boneless rump roast

1 packet Au Jus gravy mix

1 packet Italian Salad Dressing Mix

1 Packet Ranch Salad Dressing Mix

1 - 2 C water

Place roast in crock pot. Add each packet of seasoning on top. Pour 1-2 C water over roast; enough to just cover roast. Cook on HIGH 6-8 hours, or all day. Serve over mashed potatoes if desired.

*For Au Jus sandwiches, drain juices from meat and reserve for dipping sauce. Serve roast beef in buns.

**You can also use leftovers as a base for beef stew.

Double Chocolate Oatmeal Brownies

2011-03-13T20:14:00.000-07:00

1 1/4 C Semi-Sweet Chocolate Chips, divided

2/3 C butter, softened

1 C sugar

2 Large Eggs

1 tsp vanilla

1 1/4 C flour

1 C uncooked oats (quick oat, rolled, etc.)

1 tsp baking powder

1/4 tsp salt

1/2 C white chocolate chips, divided (optional)

Preheat oven to 350. In large mixing bowl cream together butter, sugar, eggs and vanilla until smooth. In microwave safe bowl or mug, melt 1 C of the chocolate chips. (Melt 30 seconds on 50% power, stir. Repeat. Stir till smooth.) Add melted chocolate to creamed mixture and stir until smooth. In separate smaller bowl, combine flour, oats, baking powder and salt. Stir together with fork until evenly mixed. Add to creamed mixture and mix well. Batter will become thick. Add in 1/4 C of white chocolate chips. Spread into prepared 8x8 or 9x9 pan.* Bake 20-25 minutes, or until inserted toothpick comes out clean. Brownies will also pull away from sides slightly. Cool Completely.

Glaze: In separate microwave-safe bowls/mugs melt both the remaining white and semi-sweet chocolate, in turn, and drizzle over baked brownies. Let set before cutting.

Makes 1 dozen brownies.

*I like to line my pan with parchment paper. Then, after cooling I invert the brownies onto a cutting board before I drizzle the chocolate.

For "clean cutting" of brownies or bars, I always use my pizza cutter. Looks so much prettier!

Enjoy!

Cake Balls

2010-10-03T12:21:00.000-07:00

Thanks to my friend Holli for teaching me to make these delightful little balls! Truly, they are SIMPLE! Some recipes will tell you to bake the cake the day before, but Holli must know what a slacker I am, 'cuz her recipe is even easier! For this batch-o-balls I used Strawberry cake mix and store-bought strawberry frosting.

Step 1. - Bake 9"x13" cake according to cake mix directions. Let cool just enough to touch, but not completely cooled.

Step 2. - While cake is still warm, empty into large mixing bowl. Add 1 tub frosting and mix well until frosting has "melted" into cake mix. (At this point I usually place in refrigerator to let "set" a little while I clean up and prepare my baking sheets for the next step.)

Step 3. - Using a spoon or ice cream scoop, form cake into approximately 24 - 2" balls. Place on cookie sheets lined with waxed or parchment paper. Place in freezer and freeze at least 1 hour. *I have actually left a batch in the freezer for 2 weeks and they were just fine.

Step 4. - Melt 1 lb. bakers/dipping chocolate. Using fork or candy sticks, dip balls into melted chocolate, using a spoon to help as needed. Remember the "flat" side of the balls as they chilled on the paper? Return the dipped balls to the paper, again on that flat side. Let chocolate set up.

Step 5. - (optional) Decorate dipped cake balls as desired.

Helpful hints:

* If you desire to bake the cake a day or two beforehand, that is fine. However, when mixing in the frosting, it will take a bit more work. I recommend using 2 forks to really get everything combined well.

* Using the chocolate baking "discs" from Orson Gygi's, Michael's, or Robert's is probably much cheaper than buying the baker's chocolate from the grocery store and you will have a lot more colors to choose from.

* For my "double broiler" I simply place a glass bowl over my pot of boiling water. It fits right in the top half of my pot perfectly!

* You can use any cake mix and frosting flavors you desire. I have even used German Chocolate Cake and German Chocolate Frosting and those were some of my children's favorite cake balls!

* Look at some other cool ideas for holidays or parties -- (I googled "Cake Balls" under the Image tab). Get inspired and get your balls on! :)

Mexican Casserole

2010-10-02T12:13:00.000-07:00

A few weeks back I was in a pinch, needing something easy and "quick" (meaning, didn't need thawing) for dinner. I had almost all of the fixings for tacos, but no shells. Then I noticed about a half bag of tortilla chips in the pantry, and THIS recipe is what came to life. My kids absolutely loved this. I loved it so much I secretly hoped for leftovers so I could take it to work for lunch the next day. Hope you enjoy it as much as we did! I will definitely make this again!

1 lb ground beef
1 packet taco seasoning
1 can cream of mushroom soup
1/4 C Sour Cream (or can substitute 2 Tbsp milk if preferred)
3-4 C Tortilla Chips (can use Frito's Corn Chips)
1 Jar Salsa
2-3 C shredded cheese

In skillet brown ground beef, draining fat. Add taco seasonings according to packet directions. Mix in cream of mushroom soup and sour cream. Combine well and set aside. In 9x13 pan or casserole dish start with layer of slightly crushed chips. Spoon salsa over chips. Spread layer of creamy mixture over salsa and top with half the cheese. Repeat layers ending with cheese. Cover tightly with foil and bake @ 350 F about 40 minutes. Remove foil and bake about 10-15 until cheese is melted. Serve warm with additional sour cream, salsa, guacamole, etc., if desired.

Since we still had plenty of chips left, we served this over crushed tortilla chips for some added crunch!

Cream Puff Croissants

2010-08-08T19:36:00.000-07:00

I was craving cream puffs, but did not feel like baking. However, I had a plethora of croissants from Costco and got this idea. They were sooooo good. We used the "big" croissants and could hardly finish one. I think most of the kids ended up eating half and saving the other half for later. But they were De-Lish!!!

12 mini croissants (or 6 regular)
Glazed Icing {click here}
Vanilla Pudding (6 servings) or Vanilla Cream {click here}

Hershey's Syrup, or Chocolate frosting, melted

fresh berries, optional.

Cut opening in croissants, as if you would for a sandwich. Line baking sheet with parchment or waxed paper. One at a time, coat each croissant in glaze. Let set (refrigerate to expedite if desired). Fill each croissant with vanilla cream. Drizzle chocolate syrup or melted chocolate frosting. Garnish with fresh berries if desired. Refrigerate until ready to serve.

Homemade Root Beer (for a crowd)

2010-07-22T23:23:00.000-07:00

Ok, there are all sorts of root beer extracts out there. I've tried a few. And while one was sort of bitter tasting (wal-mart store brand), the others were all pretty good. My favorite bottle of extract is Big H. There is a local drive-in chain here in the SLC metro area called "Hires". Hires is known for their "Big H" just like McDonald's is known for their "Golden Arches", if that makes sense. Anywho... At Hire's they serve their own draft-style "Big H" Root Beer. Sooooo good! I realize they might not have this extract in other states, so I guess what I am saying is you get what you pay for :)

4 - 4 1/2 gal water

5 lbs sugar
1 bottle root beer extract

5 lbs dry ice

In a 5 gal cooler mix together the water and sugar till the sugar is somewhat dissolved. Add the bottle of extract and mix well. Using tongs, carefully place dry ice in cooler. Mix and let the dry ice do it's magic. Stir every once in a while to keep ice from sinking to the bottom and blocking the spigot.

*since it's hard to get exactly 5 lbs of dry ice, I usually tell them it's better to be a little over 5 lbs than under. No one like flat root beer... =D

Shrimp & Spinach Salad

2010-07-17T21:35:00.001-07:00

There is a little shop around the corner from my work that has this salad on the menu. It is to-die-for. My mouth waters just thinking about it! They also happen to serve it with a crusty roll and real butter, which just makes it heaven... Anyway, I love this salad so much, I wanted to recreate it at home. After a few tries with the vinaigrette, I finally have it to my liking! It's refreshing and light and I never feel guilty eating it :)

1 bag fresh Spinach (9-10 oz)
1 small yam
1 C {Candied Pistachios}
1 1/2 C cooked shrimp, chilled and tails removed
{Lemon Vinaigrette}

Rinse and dry spinach leaves; place in salad bowl. Peel and slice yam into thin slices. Toss in pistachios and shrimp. Just before serving, pour vinaigrette over top, and toss well to coat. Store leftovers in refrigerator, covered.

Candied Pistachios

2010-07-17T21:24:00.001-07:00

2/3 C cinnamon & sugar mixture*

3 Tbsp warm water

2 C pistachios, shelled

1 or 2 sprinkles of cold water

Line baking sheet with parchment or waxed paper. In saucepan over medium heat mix together cinnamon-sugar mixture and 3 tbsp warm water. Stir until combined. Add nuts and stir to coat. Bring to boil, stirring frequently, until there is no excess mixture left on sides of bottom of pan. Add splash of cold water with fingertips, give it another good stir and quickly spread on prepared baking sheet. Allow mixture to set and cool on nuts. Break into pieces.

Try this with other nuts too! Makes great holiday gifts!

*The first batch I made of this, I used just under 2/3 C sugar and made up the difference with cinnamon. I think next time I will use maybe only 1-2 tsp cinnamon and the rest sugar. It was still good and very easy!

Lemon Vinaigrette

2010-07-17T21:11:00.000-07:00

I was searching the store shelves for lemon vinaigrette, but couldn't find any. I found a few recipes online, but none tasted like I "envisioned" them tasting like. So, finally I experimented and came up with my own.

Fresh lemon juice from 2 lemons (about 4 Tbsp or so)*
2 Tbsp sugar, more or less to taste.
1 tsp honey mustard, or Dijon style works too
1/4 C olive oil
2 - 3 Tbsp balsamic vinegar**
2 cloves minced garlic
1/2 tsp thyme, optional
1 tsp coarse salt

Squeeze the juice from 2 lemons; strain for seeds. Add sugar to lemon juice and stir well. Add mustard and oil and continue stirring. Add remaining ingredients, stirring until well blended. Chill covered until ready to use.

*Using the juice from fresh lemons really makes this dressing flavorful. I highly recommend this over using the bottled lemon juice.

**I love balsamic vinegar, so I have only ever tried it with this. I imagine you could use white vinegar, although I would probably only add a tbsp at a time and taste as I go.

Rhubarb Pie

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

1 - 9" pie shell*
1 tbsp flour
3 1/2 C chopped rhubarb
1 1/2 C sugar**
3 eggs, lightly beaten
1/4 cup half & half
1/2 tsp nutmeg
1/8 tsp salt
Ice Cream or Whipped Topping, optional

Preheat oven to 375 degrees F. Sprinkle flour evenly over the bottom of the unbaked pie crust.
In a large bowl, combine rhubarb, sugar, eggs, half & half, nutmeg, & salt. Pour into pie shell.
Bake 45-60 min until inserted toothpick comes out clean. Cool completely before cutting. Top with Whipped Cream or Ice Cream, if desired.

*When I made this the last time, I used a Graham Cracker Crust (as seen above) because I had one on hand and was in a hurry. Although it tasted okay, it was not nearly as good as the regular pastry crust. There is just something about the tartness of the Rhubarb with the sugar-cookie like crust that compliments each other nicely.

**I have made this before with a cup-for-cup sugar substitute (like Splenda or Stevia), and it tastes just fine. You can also use the Fat Free Half & Half for a reduced calorie pie =D

Grilled Bacon Wrapped Scallops

2010-06-01T08:21:00.000-07:00

I had a Cookout a few weekends ago and my BIL brought bacon wrapped scallops. They were delish. Ever since, I've wanted them again, as has my middle child. Well, Target just happen to have JUMBO scallops on sale in time for Memorial Day, so I picked up some for myself. I added my own basting "sauce" (?) and voila! Yumm-o on Memorial Day!

24-30 Jumbo Scallops
1/2 lb sliced bacon (I like the thin sliced for grilling)
1 stick butter
2 Tbsp minced garlic
2 Tbsp parsley flakes
1/4 tsp salt

If using bamboo skewers , soak in warm water for at least 30 minutes. Cut bacon strips in half, wrap around scallop and secure onto skewer. Continue until all scallops are secure. Melt butter and spices; brush onto both sides of skewers. Grill over Med-Low heat, turning occasionally, until desired doneness.

**Note: I used the same butter mixture for shrimp skewers too.

Dad's Microwave Caramel Corn

2010-05-24T11:33:00.001-07:00

I remember when my parents brought home our first microwave. We had a family lesson from my dad on how to operate the microwave too! It wasn't an el cheapo flimsy piece of kitchen gadgetry either. It was a nice microwave. I also remember that one of the first things my dad learned to "make" in the microwave was Microwave Caramel Corn. I was probably about 10 years old at the time and my dad still makes this same recipe today. Although my father has always popped his own popcorn for the recipe, I use the microwave popcorn (the fat free, as it is the most plain) and it turns out just fine.

4 qts popped corn (about 1 C unpopped, or 3 microwave bags popped)

1 C brown sugar

1 stick butter (1/2 C)

1/4 C light corn syrup

dash salt

Place popped corn in brown paper grocery sack. (You can also use a big Tupperware with lid if it will fit in your microwave.) In microwave-safe dish cook brown sugar, butter, syrup and salt 3-5 minutes on HIGH, stirring every minute. Once brown sugar has dissolved, pour over popcorn, roll bag shut and toss well to coat. Place closed bag in microwave and microwave on HIGH another 1 1/2 minutes. Remove and shake well. Return to microwave another minute, and remove and shake well again. Place bag outside or in other cool, dry place until caramel is set. Break into pieces and store in airtight container. The nice thing about this is it's easy clean-up! Simply throw the bag away and only 1 dish to clean!

Texas Sheet Cake

2010-05-24T10:45:00.000-07:00

I think almost everyone I know has a version of this recipe somewhere. This one came from my mom, and I am thinking she got it from her mom, although I am not 100% sure. Note that for my family I omit the nuts. However, my father says he can only eat sheet cake if it has nuts. So, there ya go! I will leave it for you to decide :)

Oh, and incidentally my friend from Texas wanted to know WHY it's called "Texas Cake" or "Texas Sheet Cake". Personally, I think it is because it is a BIG cake and since all things Texas are BIG, hence the name. Then again... who knows!

2 Sticks Butter
2 Tbsp Cocoa Powder
1 C water
2 eggs
1 tsp vinegar
1 C milk
1 tsp vanilla
2 tsp baking soda
1 tsp cinnamon
2 C sugar
2 C flour

Preheat oven to 350. In saucepan, heat butter, cocoa powder and water to boiling, stirring occasionally. Remove from burner and set aside. In separate mixing bowl lightly beat 2 eggs. Add 1 tsp vinegar to 1 C milk and stir to make "sour milk"; add to eggs. Next add vanilla, baking soda and cinnamon and mix well. Gradually add sugar and continue mixing. Finally, add flour a little at a time and beat until no visible lumps, scraping sides of bowl clean. Gradually add hot mixture to batter a little at a time and mix till smooth. Pour into greased 10x15 jelly roll pan. Bake 20-25 minutes or until inserted toothpick comes out clean.
(Make frosting while cake is baking.)

Texas Cake Frosting:

1 stick butter
4 Tbsp cocoa powder
6 Tbsp milk
1 lb powdered sugar
1 tsp vanilla
1 C chopped nuts (optional)

Combine butter, cocoa and milk in saucepan; bring to boiling. Add pwd sugar and vanilla. Stir well and pour over warm cake. Top with nuts if desired. Let cool completely before cutting.

Simple Salsa Fresca (mild)

2010-05-08T13:11:00.000-07:00

So, back when I was visiting my old college roomie, Ardis, during Spring Break we ate and ate and ate and ate! Did I mention that we ate? Tee hee...

Anyway, she is one FABULOUS cook! And one night we had these DIVINE Creamy Chicken Tacos and she whipped up some of this HOMEMADE Salsa Fresca as well. I could not eat enough! That visit was about a month ago, and I've made this recipe at least 4 times since. It tastes great, and I think it tastes even better the next day, after the flavors have had a chance to "share" a little bit with each other. Here is Ardis's recipe for fresh salsa, or what I am calling Simple Salsa Fresca! Enjoy!

6-8 roma tomatoes (or garden tomatoes)
1/2 bunch cilantro
1 bunch green onions
3-4 garlic cloves, more or less
1 jalepeno pepper, seeded
juice from 1/2 lime (optional)
salt, to taste

Coursely chop veggies and place in blender. Pulsate until well blended. Add salt to taste. Chill until ready to serve. Best if eaten within 5 days of making. Keep refrigerated in airtight container.

For medium or hot salsa you can experiment by adding a few of the jalepeno seeds or by using other peppers, such as a habenero.

Key Lime Berry Salad

2010-04-15T00:01:00.000-07:00

This recipe yields about 8-10 servings or more, depending on the size of the fruit in season. The measurements below are approximate, as I usually tend to "eye-ball" it. Add as much or as little as the fresh fruit you like, according to your own taste.

1 Fresh pineapple, cored and chunked
2 C sliced strawberries
1 C blackberries
1 C raspberries
1 C blueberries
1 C seedless grapes

Dressing:
2 containers Yoplait Key Lime Yogurt
2 Tbsp Orange Juice (fresh or from concentrate okay)

Combine yogurt and juice in small bowl and gently whisk until combined well. Pour over salad. Cover and chill until ready to serve.

**Best if served the same day. May toss well to coat if desired, or serve dressing on the side.

Cheesecake for a Crowd

2010-04-13T19:21:00.000-07:00

Ever since I was a small girl I loved my Aunt Fern's cheesecake. In fact, I never even knew it was cheesecake she had been bringing to our monthly Amish family gatherings until I was an adult! I was probably distracted by the whipped topping! hahaha!

The best part about Aunt Fern's cheesecake is that she makes it "Family Size", in a 9x13 pan, which is perfect for church dinners, family parties, or anywhere else you need something to serve to a crowd. It's simple and easy to make and tastes de-lish!

2 C Graham Cracker Crumbs
1 1/4 C sugar, divided
1/2 Stick butter (1/4 C), melted
2 - 8 oz pkgs cream cheese, softened
2 large eggs
1 tsp vanilla
1 can fruit pie filling**
whipped topping

Mix together graham cracker crumbs, 1/4 C of sugar and melted butter. Press into 9x13 pan to form crust. In mixing bowl combine remaining sugar, cream cheese, eggs and vanilla. Mix until smooth. Pour over prepared crust. Bake @ 350 degrees about 30 minutes or until set. Let cool completely. Top with pie filling and whipped topping. Chill until ready to serve.

**Aunt Fern typically uses Blueberry or Cherry pie filling, but I also love it with homemade Blackberry or mulberry (as shown) pie filling as well.

Candy Bar Cookie Squares

2010-03-15T20:15:00.001-07:00

1 pkg yellow cake mix
1/2 C packed brown sugar
2 eggs
1/2 C butter, melted
3 candy bars, chopped (snickers, milky way, mars, etc.)

Preheat oven to 350. In large mixing bowl, combine all of the ingredients except for the candy bars. Beat on LOW 2 minutes, scraping bowl frequently. Fold in chopped candy. Spread into ungreased 9x13 pan. Bake 25-30 minutes or until inserted toothpick comes out clean. Let cool before cutting into squares.

Depression Cake

2010-03-15T20:06:00.000-07:00

This is a family favorite that has been passed down for generations. "Depression" cake, because it does not require fresh eggs or milk. My great-great grandmother, great-grandmother, grandmother and mother all made this recipe a lot growing up. I like it because it is so extremely moist, you don't need frosting if you so desire. (Of course, since I was taking this to a church dinner, not only did I use frosting, but I sprinkled powdered sugar over my Pampered Chef stencils.)

2 C sugar
2 3/4 C flour
2 tsp baking soda
1 tsp salt
6 tbsp cocoa powder
2 C hot water
10 tbsp cooking oil
2 tsp vinegar
2 tsp vanilla

Mix all dry ingredients in mixing bowl; set aside. In separate mixing bowl, add remaining ingredients and stir gently to mix. Pour into dry ingredients. Beat on MED until well mixed. Pour into greased and floured 9x13 pan. Bake @ 350, 30-35 min or until inserted toothpick comes out clean.

Banana Cake

2010-02-22T09:00:00.000-08:00

Whaddya do with those brown-spotted bananas, beside make banana bread? Make banana cake, of course.

1 box white or yellow cake mix
1 tsp baking soda
3 eggs
1 c. mashed VERY RIPE bananas (about 3 med bananas)
1 c. sour cream

Add baking soda to mix and stir with fork. Add remaining ingredients. Mix on LOW until combined and then on HIGH until most of the banana lumps are smooth. Pour into greased and floured 9 x 12 inch pan. Bake at 350 degrees for 25-30 minutes, or until inserted toothpick comes out clean.

*For cupcakes or mini-bundts, reduce baking time to about 15-20 min, or until inserted toothpick comes out clean.

If desired, frost cooled cake with {Cream Cheese Frosting}

Hint: To drizzle cream cheese frosting over cakes as pictured above, heating frosting in microwave for 20 seconds, stir well with knife and heat another 20 seconds if needed. Should make a glaze and then you can use the knife to drizzle over tops of cakes.

Variations:
Can also dust with powdered sugar.
Drizzle with warmed chocolate frosting for a "banana-chocolate pop" flavor.
Try adding 1 C semi-sweet chocolate chips.
Could also add 1/2 C chopped nuts if desired.

Best Ever Cream Cheese Frosting

2010-02-22T07:58:00.000-08:00

3 oz cream cheese, softened
3 1/2 C powdered sugar
1 stick (1/2 C) butter, softened
1 tsp vanilla

Mix all together and beat on HIGH until smooth and creamy.

Premium Stuffed French Toast

2010-01-31T17:06:00.000-08:00

French Toast slices
Vanilla Cream Filling (click here for recipe)
Powdered Sugar
Fresh Berry Sauce (click here for recipe)

butter, optional.

Take first slice of warm French Toast and spread generous layer of cream over it. Butter top side only of second slice of French Toast and place on top of first slice. Dust with powdered sugar. Top with Fresh Berry Sauce. Enjoy!

*for my french toast mixture, I use about 6 eggs, 2 tbsp milk, 1 tbsp ground cinnamon and 1 tsp vanilla extract. Whisk together and now you are ready to dip your bread and cook over heated griddle. about 4-6 servings.

Fresh Berry Sauce

2010-01-31T16:57:00.000-08:00

I use this "sauce" over pancakes, waffles, french toast, crepes, shortcake, ice cream, etc.

1 C fresh berries
1/4 C sugar, more or less to taste

(If using strawberries, it helps to quarter them first.)

Add berries and sugar to bowl. Using a potato masher (or "heel" of plastic cup) lightly mash berries and sugar together until you reach desired consistency. The sauce should still have plenty of berry chunks in it.

Vanilla Cream Filling

2010-01-31T16:54:00.001-08:00

I use this filling on fruit pizza, for Premium Stuffed French Toast, as a cream layer in a trifle, in crepes, on strawberry shortcake, and sometimes in place of frosting on a cooled cake.

1 1/2 C cold milk
1 box instant vanilla pudding mix
1 - 8 oz cream cheese, softened

Pour milk into small mixing bowl. Whisk pudding mix into milk until well blended. Refrigerate five minutes. Next, beat in cream cheese, a little at a time. Beat until well blended and creamy. Chill until ready to use.

Fruit Pizza

2010-01-28T17:48:00.000-08:00

I prefer this pudding base as opposed to the more common "frosting" base. It's more of a fruit tart this way too! I like that I can reduce the sugar & fat by using SF pudding mix, low fat milk, & fat free cream cheese.

1 package refrigerated sugar cookie dough
1 box instant vanilla pudding mix
1 1/2 C cold milk
1 - 8 oz cream cheese, softened
Fruit- fresh strawberries, blueberries, black berries, kiwi, mandarin oranges (drained), etc.

Preheat oven to 350 degrees. Lightly spray pan with cooking spray. Divide the cookie dough into equal sized "blobs" and space even on cookie tray. Using rolling pin or palm of hands, start to work the dough together, forming one large cookie crust. The more you work with it the easier it will spread. Once the crust is spread to the edges, place pan in oven and bake 10-12 minutes or until golden brown. Let cool completely. In small mixing bowl combine pudding mix and milk. Let set up about 5 minutes. Add chunks of cream cheese and then beat until smooth and creamy. On cooled crust spread cream topping. Arrange fruit into any desired pattern. Cover with plastic wrap and chill until ready to serve. Enjoy!

Cold Veggie Pizza

2010-01-28T17:37:00.000-08:00

*Not to be confused with a "Vegetarian Pizza". This is merely a light crescent roll based, vegetable topped snack, appetizer or even lunch! We love this at our house for a nice light meal. We might pair it with something like soup or little smokies. Of course we always finish up with "Fruit Pizza!"

2 packages refrigerated Crescent roll dough
1/2 C sour cream
1 - 8 oz cream cheese
1/2 tsp dill weed
1/2 tsp garlic powder
chopped veggies (broccoli, onion, peppers, carrots, etc.)
3-4 slices cooked bacon, crumbled (optional)
1 C Shredded Cheddar or Colby Jack Cheese

Let cream cheese set at room temperature. Preheat oven according to package directions (usually 375). Line baking sheet with parchment paper or lightly spray with cooking spray. Unroll crescent roll dough and place on pan. Using fingertips, gently work dough triangles together to form one big crust. Using fork, lightly punch holes about an inch apart all over crust (to prevent air pockets). Bake crust 10-12 minutes or until a light golden brown. Be careful not to overbake. Let cool completely before building your "pizza". In small mixing bowl combine sour cream, cream cheese and seasonings. Spread over cooled crust. Top with chopped veggies and then bacon and cheese. Cover with plastic wrap and refrigerate until ready to eat. Serve cold.

Mac & Cheese Toast

2010-01-28T17:30:00.000-08:00

Found this lovely little shaker jar of "Macaroni & Cheese, Cheese Topping" on sale for a dollar like forever ago. I bought one. Didn't know if I'd ever used but, for $1...

I discovered, that it has a good long shelf life! I finally opened that bad boy up the other day for a very cheap version of Texas Toast! My kids LOVED it!!!

Sliced Bread
Butter or margarine
Garlic Powder
Mac & Cheese, Cheese Topping

Preheat oven to 250 degrees. Line baking sheet with foil. Place single layer of bread slices on pan. Butter top sides of bread generously. Dust lightly with garlic powder, followed by a sprinkling of the cheese topping. Place in warm oven. Check after about 10 minutes. Should be lightly toasted. Serve warm.

Supper Skillet

2010-01-28T17:08:00.001-08:00

1 medium onion chopped

3-4 cloves garlic, minced

1 lb ground beef

1 bell pepper or other veggies as desired

4 medium red potatoes, chopped and steamed

salt and pepper to taste
other seasonings as desired (basil, chili powder, smoked paprika, etc.)

1 C shredded Cheddar (or cubed Velveeta)

3-4 eggs, prepared to liking

Lightly spray skillet with cooking spray. Saute onion and garlic. Add meat and brown, stirring often. Add in other chopped peppers or vegetables, and continue to stir fry over low-med heat. Steam potatoes in covered microwave-safe dish or in microwave steamers bags. Add to skillet, along with additional seasonings, stirring occasionally. Add cheese and stir frequently to melt. In separate frying pan, prepare eggs as desired (scrambled, sunny-side up, etc.) You can either serve eggs over the skillet or fold in.

*shown here with Mac& Cheese Toast

Seasoned Potatoes (EASY)

2010-01-10T15:24:00.000-08:00

First of all, let me just say that I LOVE LOVE LOVE these handy steamer bags for the microwave. Both GLAD and ZIPLOC have them, and for me, with my busy schedule, I think they are worth every penny. My kids can also use them to "cook" their veggies.

4 or 5 medium red potatoes
2 Tbsp olive oil
1 packet Onion Soup Mix (Lipton works, but I get these generics for $.29 a piece)

Wash and cut potatoes into bit-sized pieces. Place in steamer bag. Add about 2 Tbsp olive oil. Seal bag and turn several times to coat well. Open bag and sprinkle soup mix over potatoes. Reseal bag, and toss again to coat. Place in microwave and heat following times on bag.

Magic Bars

2010-01-08T00:26:00.000-08:00

Ok - so I was over visiting A Duck in Her Pond recently as she was posting her version of these...what she calls "Hello Duckies". She knew that I have been sort of feeling down in the dumps lately, so she said I should make myself some of these little bars of ooey-gooey-goodness. That is one smart duckie, I tell ya!

I think almost everyone has their own variation of these bars. Some are called 7-layer bars (7 ingredients), other call them "Hello Dollies"/"Hello Dollys", and some - like me - call them "Magic Bars." Some people use walnuts, some peanuts, others pecans, whereas I prefer slivered almonds or chopped macadamias. You could substitute peanut butter chips instead of butterscotch, etc. And finally, the other main difference I notice is that some recipes call for the milk to be spread over the crust while others are poured on last.

No matter how you make these luscious little goobers, they are ALL good. Really - you can't go wrong - as long as you don't burn them! lol!

Okay, Okay... enough torture. Without further adieu... Magic Bars!

1 pkg Graham Cracker Squares, crushed (about 20 squares), a little more if desired
1/2 C butter, melted (1 stick)
1 C chopped nuts
1 C flaked Coconut
1 C Chocolate Chips
1 C Butterscotch Chips
1 - 14 oz can sweetened condensed milk

Preheat oven to 350. Spray 9x13 lightly with cooking spray or line with parchment paper. In bottom of pan mix together graham cracker crumbs with melted butter. Work and spread to form crust. Then add a single layer of all remaining dry ingredients, spreading them evenly throughout. Finally, top with sweetened condensed milk; spread evenly and press down with fork. Bake at 350 degrees 20-25 minutes or until top is slightly golden. Let cool before cutting into squares. Store in airtight container.

*For thin bars (as seen here) use 9x13 pan. For medium bars use 8x10 and for thick bars, 8x8.

Dress-Up Brownies

2010-01-04T07:04:00.000-08:00

Don't get me wrong... fudge brownies are awesome -- especially when I can buy the mixes of the Family Size on sale for $.99! But sometimes, even brownies can use a little "dressing up". Try these for a special occasion or party. So simple and yet they look "fancy" (if a brownie can ever look as such).

1 brownie mix
eggs, oil, water - according to package directions
creamy white frosting or Glazed Icing

Mix and bake brownie mix according to package directions. Let cool. If using store-bought frosting, heat in microwave about 15 seconds and stir well. Otherwise, follow Glazed Icing recipe above. Using a knife, drizzle the glaze in a criss-cross pattern over brownies. Let set. I like to cut these into big squares, and then again diagonally. Enjoy!

p.s. = my middle son says these remind him of "brownie oreos" - lol!

Mini Mousse Cakes

2009-12-27T17:13:00.000-08:00

These are SOOO simple and look ADORABLE and taste YUMMO!!!

I have a mini muffin pan, so I thought what better than to make a bunch of these mini mousse cakes for the neighbors for Christmas?

1 chocolate cake mix
Eggs, oil, water - according to mix
1 box instant chocolate pudding mix
1 1/2 C cold milk
sprinkles, optional

Mix cake batter according to package directions. Fill lined mini muffin tins about 3/4 full. Bake 7-10 minutes at 350 or until inserted toothpick comes out clean. Let cool completely. Mix pudding mix with 1 1/2 C milk. (This is less milk than the pudding normally calls for, which is what you want, as you want more of a thick mousse.) Let stand 5 minutes in the refrigerator. Place a dollop of the chocolate mousse on each mini cupcake and top with holiday sprinkles if desired. Chill until ready to eat!

Cheesy Tuna Bake

2009-12-14T22:11:00.000-08:00

I know you don't usually think of tuna as "comfort food", but this casserole is awesome, and the tuna isn't overpowering. Way simple too! My kids love this... but I don't tell my boys there is any tuna in it, tee hee!

1/2 lb uncooked pasta

1 can tuna, drained

1 C chopped broccoli, fresh or thawed & drained

minced onion, optional

1 can condensed cream of mushroom soup

1/2 C sour cream*

1/4 C milk

2 C shredded cheese, divided

Preheat oven 350 degrees. Cook pasta in pot over stove; drain and pour into 2 qt casserole dish. Add tuna, broccoli and onion (if desired). Toss well. Fold in soup, sour cream and milk, one at a time. Add in HALF the cheese. Stir well and spread evenly in pan. Bake about 25 minutes. Top with remaining cheese and bake another 10-15 minutes until cheese is melted. Serve warm.

*you may also omit sour cream and increase milk to 1/2 C.

Pineapple Trifle

2009-12-13T14:57:00.000-08:00

This is sooo easy, for real! I like this because it is light-tasting and refreshing!

1 20 oz can crushed pinapple
1 box instant vanilla pudding mix
1 angel food cake, baked and cut into bite sized chunks
1 tub Cool Whip, thawed
1/2 Graham Cracker Crumbs, optional

In small mixing bowl drain pineapple juices from can. Add pudding mix whisk till lumps are gone (or most of them, anyway). Refrigerate 5 minutes and then fold in crushed pineapple. In clear bowl of trifle dish start with layer of cake pieces, followed by layer of pineapple pudding, and then Cool Whip. Repeat until cake is gone. Top with additional whip cream, and sprinkle on some graham cracker crumbs, if desired. Chill until ready to serve.

I almost forgot to get a picture until it was on my plate at the work potluck party! Enjoy!

Beef Stew

2009-12-06T18:37:00.001-08:00

2 tbsp oil (I prefer olive or canola)

1 medium onion, chopped

2 lbs beef chunks

2 tbsp Worcestershire sauce

2 stalks celery, finely chopped

3 medium carrots, chopped

4-5 medium red potatoes

4 tsp soup base

4 C hot water

2 C Cold Water

2 packets brown gravy mix

salt and pepper to taste

In large stock pot saute onions in oil over Med-Hi heat. Add meat chunks and Worcestershire. Stir-fry meat with the onions until the meat is browned and onion is tender. Add remaining veggies and continue to stir-fry. In separate small bowl mix soup base (or bullion cubes) with hot water. Slowly add to pot. In small bowl whisk together 2 C cold water with both gravy packets. Slowly pour into pot; stir. Bring to boil and then turn heat to low. Let simmer till meat is tender 2-3 hours (depending on thickness of meat).

*I used left over sirloin from dinner the night before. Since it was already cooked, I simply cut it up and added it to the stir-fry AFTER adding all of my veggies.

TIPS: I usually make this the night before and only let it simmer about an hour and stick it in the fridge. Then, the next morning, before going to work, I toss it in the crock pot, adding a little more water or broth is necessary, and cook on LOW all day. It also goes from freezer to crock pot well, but you will definitely want to add a little more water or broth for that. My kids LOVE eating this with Ritz Crackers or Hot out-of-the-oven corn bread.

Taco Chili

2009-12-01T19:31:00.000-08:00

A bunch of the ladies in the hood assembled some chili gift jars a few weeks ago. I decided to make one for myself, and altered the recipe just slightly. It was soooo good! This is a fairly mild chili and my kids enjoyed it, even the one that "doesn't like chili" loved this.

2 - 2 1/2 C chili beans*

1 lb ground beef

1 medium onion, if desired

1 packet taco seasonings

1 small can tomato sauce

1 - 14 oz can diced tomatoes, with juices

1 - 10 oz can diced tomatoes with green chilies, with juices

4 - 4 1/2 C Water

1 1/2 C crushed tortilla chips

shredded taco cheese (optional)

Sour cream (optional)

tortilla chips or crackers

Place beans in large stock pot and cover with water. Bring water to boil and let boil 2 minutes. Remove from heat and cover with lid. Let stand one hour. Drain water. Rinse beans and return to pot. In separate skillet, brown ground beef with onion, then drain fat. Add meat to beans in pot. Sprinkle entire packet of taco seasonings over meat and beans. Then add tomato sauce and both cans of diced tomatoes in juices. Stir to mix well. Add 4 1/2 C water and place pot on stove over HIGH heat. Bring to boil and let boil for two minutes. Turn heat down to low, cover pot and simmer for 2 hours or until beans are tender. Add crushed tortilla chips and cook over med-high heat to thicken. Serve with shredded cheese, sour cream and more tortillas or crackers if desired.

*I like to use 1/2 C kidney beans, 1/2 C white chili beans, 1/2 C pinto beans and 1/2 C black beans.

For hotter chili, add 1 or 2 hot peppers to mixture before simmering.

Yam Crisp

2009-11-25T23:42:00.001-08:00

Ever since a colleague of mine told me about the yam crisp his wife makes every Thanksgiving I have been craving it. I begged for her recipe only to be told, "a little of this and a little of that" type of thing. I knew in my mind how it should taste, and here is what I came up with. Thanks Ruthykins for giving me the tips on the crumb topping. When I made it, I had to make some in a little pan so we could "taste test" it at home first. It was a HIT!

*double the recipe for a 9x13 pan as shown

1 - 29 oz cut yams, drained
1/4 C butter, melted
1/2 C brown sugar
1 tsp cinnamon

Topping:
3/4 C Oats
1/4 C Flour
1/4 C gran sugar
1/4 C brown sugar
1/4 C butter, melted

In mixing bowl, combine yams, 1/4 C melted butter, brown sugar and cinnamon. Beat together until well mixed and creamy, as you would for mashed potatoes. Spread in lightly greased 9 inch square pan or casserole dish. In separate, small mixing bowl combine dry ingredients for topping. Add melted butter a little at a time and continue to mix. You should end up with a moist, but still crumbly mixture. Spread crumb topping evenly over yams. Bake @ 350 for about 20-25 minutes or until golden brown.

Serve warm with ice cream or whipped topping if desired.

Easy-Peasy Cocktail Meatballs

2009-11-21T22:32:00.000-08:00

The Blonde Duck over at "A Duck In Her Pond" was talking all things meatballs, which of course put me in the mood for some, so I made these the other night. My kids LOVE these!

Now, you COULD make your own meatballs if you have a great recipe and lots of time to roll out a bunch of little meaty balls... however, because I am a Cheat, and have very little or no time at all to cook, I buy the 2 lb bag of frozen meatballs. I wait until they go on sale for about $2.50 a bag... or get them from Costco. Anyway... without further adieu...

Easy-Peasey Cocktail Meatballs

2 lbs meatballs, cooked (can use the frozen kind)

1 - 16 oz jellied cranberry sauce (or whole cranberry sauce if desired)

1 - 12 oz bottled chili sauce (i love the "Homemade" brand)

2 tsp lemon juice

1 Tbsp brown sugar

Place meatballs in crock pot. Add remaining ingredients and turn on low 3-6 hours.

*when eating as a main dish for dinner, we like to serve them as "mini sandwiches" in Hawaiian style rolls... yummm!!!

Fish Fry!

2009-11-09T18:07:00.000-08:00

I start with the following "fry mix" and improvise as I go. Sometimes I add seasonall or other spices. I have used this mix with Tilapia, Orange Roughy and Catfish and it was good with all of them. Oh - and by the way - 2 of my kids "don't like fish"... but they like this. I think it's the crispness that helps.

Fish Fry Mix:

cooking oil

milk or lightly beaten egg

1 C cornmeal
2 tbsp seasoned salt
1/2 tsp chili powder, more or less
2 tsp paprika
salt and pepper to taste

Depending on the size, this should be enough for 6-8 fish fillets.

Heat oil in pan. (or can use deep fryer) Mix dry ingredients together and place in ziploc bag. Take each fish fillet and quickly brush with milk or beaten egg and then turn in bag to coat. Fry in hot oil in pan a few minutes each side. Continue turning every few minutes until golden brown and desired crispness. Drain on paper towel or parchment paper.

Tips: I like to buy the individually flash-frozen fillets. I take them out of the package and rinse slightly before using. I don't even thaw them out and they are perfect. This seems to help the fish from falling apart in the pan as well. Also, covering the pan with a lid helps to cook evenly and reduces hot oil spatters.

Yummy-Mummy Halloween Calzones

2009-11-01T18:15:00.000-08:00

We made our own Yummy Mummy calzones and they were fun! Kids enjoyed them too! Not as pretty as the ones on the recipe video, but I thought they still turned out great! Try these next year and get the kids involved. For recipe click here....Rhodes Rolls Yummy Mummies

Way Cool Halloween Calzones

2009-10-29T00:01:00.000-07:00

Easy Alfredo Sauce

2009-10-26T21:02:00.000-07:00

So easy... I PROMISE!!!!!

1/2 cup butter (1 stick)

2 cloves chopped garlic, more or less to taste.

1 pkg. (8 oz.) cream cheese, cut into 4 pieces

1 cup half and half

1/2 cup fresh Parmesan cheese

Salt & Pepper, to taste

Begin to melt butter and add garlic. When butter is almost melted, add cream cheese. Cook over med-low heat, stirring frequently. When cream cheese and butter start to blend and get a little bubbly, add in half & half and parmesan. Continue stirring frequently over low-med heat. Cook till smooth and creamy. Add salt & pepper to taste.

*I cut up the leftover chicken from my Ranch Chicken Almandine (click here) and mixed everything together with my leftover Amish Noodles (drained).

Ranch Chicken Almandine

2009-10-25T13:34:00.001-07:00

This is a slight variation on my Ranch Chicken (click here) . We had this for Sunday Dinner, and it was a hit!

Boneless Skinless Chicken Breasts, or Thighs

1 packet dry Ranch Dressing mix

1 stick butter, melted

handful slivered Almonds (optional)

Lightly spray 9x13 pan with cooking spray. Arrange chicken pieces to fit (can use the frozen ready chicken). Pour dry dressing mix evenly over chicken. Drizzle with butter. Sprinkle lightly with slivered almonds. Bake uncovered @ 350 for about an hour, or until chicken tests done.

hint: I use leftover chicken pieces and butter-ranch sauce in Alfredo the next day.

Shoyu Chicken

2009-10-11T22:30:00.000-07:00

Ok, I am reposting this one since I have a pic finally. We had this for dinner tonight, and as usual my kids absolutely love it. Served with rice and steamed veggies (and grilled pineapple if you've got it)... yum...

(Hawaiian Soy Chicken)

ALOHA!!! Ok - I have my old college roomie from BYU-Hawaii to thank for this recipe!!! It's simple & easy on the budget and oh-soooooo-good!!! I found a pack of fryer legs & thighs for $1.09/lb on sale!!!!! Double YAY for me!

4-5 lbs fryer chicken pieces (skin on)
cooking spray
1 C water
1 C soy sauce
1 C sugar

Spray inside of Large stock pot. Leave skin on chicken, and brown chicken in pot. Add remaining ingredients to pot, stirring every few minutes. Bring to boil. Turn heat down to LOW and simmer about an hour. Oh - and you can remove skin before eating if you're feeling "guilty" about it, hehehe.

Serve with steamed rice.

YUMMY!!!!!!!!! My Kids LOVE this dish. Mahalo Ardis!!!

Simple Shortcake Supreme

2009-07-13T18:50:00.001-07:00

This is what I made for dessert tonight. And seriously... it is soooo simple!!!

Servings: 6

12 shortcakes
1 box instant vanilla pudding mix
1 1/2 C milk
1 mixed berry yogurt
Cool Whip
Fresh berries

Mix pudding mix and milk and chill in refrigerator about 5 minutes or until set. Mix 1/2 yogurt with equal part cool whip. Take a shortcake and spread pudding on top. Add berries and drizzle with yogurt mix. Top with second shortcake, followed by pudding, berries and yogurt mix. Add dollop of Cool Whip and top with berry.

Serve immediately or refrigerate until ready to serve.

Roasted Pork Tenderloin

2009-07-05T17:21:00.000-07:00

4-5 lb pork tenderloin

olive oil

grill seasonings/rub

Preheat oven to 500 degrees. Rinse pork and pat dry with paper towel. Rub olive oil over whole tenderloin. Pat all sides with grill rub. Place on roasting rack in shallow roasting pan. (If you do not have a rack, add a splash of water to the bottom of the roasting pan.) Place pork in oven and roast for 10 minutes, leaving temperature on 500. Do NOT open the oven during this 10 minute period to ensure a crispy coating. Then turn the oven down to 350 degrees and continue cooking pork 40 minutes more, or until done. Cover the pork with Foil and let "rest" for 15 minutes before cutting, to ensure pork stays juicy. Slice and serve.

*shown here with Parmesan-Herbed Potatoes

Note: I have to be careful when selecting my grill seasonings as I have 1 kid who doesn't like "spicy"... but he practically baptizes his pork in ketchup when I make this, so it's all good. :)

Hot Fudge Molten Cake

2009-06-05T00:01:00.000-07:00

Ok, I have had this recipe for probably 12 years and have always wanted to try it. Now that I have, I don't know why I haven't made it sooner. Mmmm-it is sooooooooo good.

1 C flour

3/4 C gran sugar

6 Tbsp cocoa, divided

2 tsp baking powder

1/4 tsp salt

1/2 C milk

2 Tbsp vegetable oil

1 tsp vanilla extract

1 C packed brown sugar

1 1/2 - 1 3/4 C hot water

In large mixing bowl, combine flour, sugar, 2 Tbsp cocoa, baking powder and salt. Add milk, oil and vanilla and mix until smooth. Spread into ungreased 9" square pan. In separate small bowl, mix remaining 4 Tbsp cocoa with brown sugar. Sprinkle over the top of prepared cake batter. Slowly pour hot water to cover all of the brown sugar-cocoa powder. Do NOT stir. Bake @350 about 35-40 minutes. Serve warm. Best if you also have ice cream or whipped topping to top it off with. Yum! my kids couldn't get enough of this.

Creamy Baked Chicken

2009-06-03T00:01:00.001-07:00

I got this recipe from one of my Amish cousins, though I cannot for the life of me remember which one.

6 chicken breasts or thighs, boneless, skinless

6 slices of American Cheese

1 Can cream of chicken soup

1/4 C milk

1 C bread crumbs

1/4 C butter, melted

salt and pepper to taste

Place chicken in lightly greased 9x13 pan. Place 1 cheese slice on top of each piece of chicken. In small mixing bowl, mix soup and milk. Spoon over each chicken breast. Mix together bread crumbs and melted butter. Spoon over each chicken breast as well. Bake uncovered @ 350 for 1 hour. Enjoy!

Navajo Tacos (EASY)

2009-05-31T10:34:00.001-07:00

I really didn't want to go to the grocery store this past week. I scoured my cabinets, refrigerator, and freezer to see what I had on hand and how many meals I could get out of what was there. I made a list, and then racked my brain, and lo and behold, I came up with 6 dinners (which didn't even include the "rice-a-roni" packages). Whoo-Hoot!

One of those nights we had Navajo Tacos and Sopapillas (click here) for dessert. Now you COULD start by making your own dough for fry bread (click here for a recipe) OR you can do what I do... I use the frozen bread roll dough and put it in the fridge over night to thaw.

Dough for bread
cooking oil
ground beef*
taco seasonings
canned chili*
lettuce
tomatoes, diced
onions, chopped
shredded cheese
sour cream (optional)

If you are using the bread roll dough, like me, put two rolls together for each Navajo taco. Work the bread into a flattened state, about the size of a tortilla. Fry in hot oil about 5-10 seconds each side. Drain on paper towel. In skillet, brown ground beef, adding taco seasonings as you would for regular tacos. Pour chili into large microwave-safe dish and heat up, OR some people like to add it right with the ground beef in the pan. Once meat and chili are cooked build your open-faced Navajo Taco using any other type of ingredients you would use for tacos. Enjoy!

*I did not have chili on hand, so I used refried beans. Also, because I wanted to use what little ground beef I had left for spaghetti, I decided to use some canned chicken I had. I simply drained the chicken, added it to the skillet along with a packet of taco seasonings and a little water, and it was heaven. You can really do it any way you want... my kids LOVED them!

Easy Cheater's Sopapillas

2009-05-31T06:00:00.000-07:00

So - what do you make when you have frozen bread roll dough, but want something sweet? You make Sopapillas. Seriously... You can make your own dough from scratch or they even have Sopapilla mix, but these are soooooo good, and I always buy the frozen bread rolls on sale just to make stuff like this. Also - Sopapillas are basically the same thing that Utahns call "Scones". (but in the east, Scones are more like a muffin/biscuit thing.) Anyway... Here is all you do.

Take one thawed roll-dough, and sort of knead it and stretch it out into a rectangle-type shape. Fry in hot oil 5-10 seconds, until desired doneness. (If you don't have a deep fryer, then just fry a few seconds each side).

Then you can brush with honey butter and add anything else you'd like. We have done powdered sugar (as seen here), cinnamon-sugar, and raspberry jam.
I hope you try this. And if you have kids, get them involved in "forming" their own before frying. So simple and Soooooooooooo good!

Swiss Chocolate Torte

2009-05-17T16:35:00.000-07:00

This is super simple, I promise any of you can do it.

2 boxes Swiss Chocolate Cake mix (eggs, oil, & water, according to mix)

2 boxes instant chocolate pudding mix
4 C half & half
1 tub cool whip, thawed
Hershey's syrup
1 chocolate Hershey bar

Mix cake mix and pour into 4 round cake pans (or 2-9x13). Bake according to pkg directions. Let cool completely. Slide serrated knife across the tops of each cake to make even layers. In separate mixing bowl whisk pudding and half & half; let chill at least 5 minutes. Fill chocolate cream in between cake layer, adding chocolate cream to the top too. Top with cool whip, drizzle with syrup and pull knife through for design. Garnish with chocolate shavings. EASY!!!

*For smaller cake, just use 1 mix, 1 box cake mix, 2 C half & half. You will end up with 2 layers of cake and two layers of chocolate cream. Can also substitute German Chocolate for the Swiss Chocolate.

My Favorite Breadtwists

2009-05-08T21:18:00.000-07:00

Today we are making My Favorite Bread Twists. It all starts with these: a bag of frozen bread roll dough - unbaked - from my local grocer. I like to buy these bags when they are on sale 2/$5. I keep them on hand usually for Sundays. I can place the dough on the pans before church to let them rise, and by the time I get home, they are ready for baking. But - today, we are going to do something else with them. We are making Bread Twists. Now, you need to have THAWED dough for this. I set my bag in the fridge the night before to let thaw, but you should read the manufacturer's instructions first.

18 frozen dinner rolls, thawed, but still cold
¼ C butter, softened
¼ C miracle whip
1/3 C grated Parmesan cheese
1 tsp garlic salt
1 tbsp parsley flakes

Roll each dough ball into 12”-14” rope, fold in half and twist together. Place onto 2 lightly greased cookie sheets. Mix remaining ingredients in small bowl. Brush mixture on top and sides of each twist. Cover with plastic wrap and let rise 45 min-1 hour, or until doubled. Bake @ 375° 12-15 minutes. Be careful not to over-bake.

German Nutella Almond Torte (EASY)

2009-04-30T11:52:00.000-07:00

I totally needed something easy for my coworker's b-day. I knew I would be making a chocolate torte, but also wanted something a little different. I figured since he is from Germany (raised here, though) I would give him something reminiscent of his heritage. German tortes are desserts layered with nuts, fruit and cream. Ergo, I came up with this. It was so easy and tastes good too (unless you don't like nuts).

1 angel food cake

1 jar Nutella

1 C sliced almonds

1 C Whipped Topping

1 C fresh berries

Slice Angel food cake horizontally into three sections. Open Nutella, remove freshness seal, and microwave for about 20 seconds; stir with knife. Pour layer of nutella over first layer of cake; smooth with back of spoon. (work it gently to avoid picking up too many crumbs.) Add second layer of cake and repeat. Add top layer of cake, followed again by Nutella. Top with whipped topping. Cover with Almonds and garnish with fresh berries.

Cupcake Cones

2009-04-19T12:26:00.000-07:00

18 flat-bottomed ice cream cones

1 cake mix

eggs, according to mix

oil, according to mix

water, according to mix

Marshmallow Creme

Frosting

Candies, Confections

Set cones in cupcake pans. Mix cake batter according to package directions. Fill each neck of the cone with batter. Bake according to package directions. Let cool completely. For the topping, I usually mix a half-tub of vanilla frosting with the entire jar of marshmallow creme. I have also done half-chocolate frosting mixed with marshmallow creme. The texture looks a bit more like ice cream than frosting alone. Of, if you really love marshmallow, just use that and omit the frosting all together. Decorate to resemble cones. Serve. Yummy!

Cheesy Chicken Wraps

2009-04-12T10:56:00.001-07:00

I was thinking I still had some taco seasonings the other day for tacos. Nope. Wrong! I diced the chicken and reached for whatever grill spice and seasoned salt I had on hand and created these Cheesy Chicken Wraps for dinner. The kids gobbled them right up.

(recipe for 4)

Cooking oil or non-stick cooking spray
3-4 chicken breasts, diced
seasonings
2 C Shredded Cheese
8 Tortilla wraps
Shredded Lettuce
Diced tomatoes
Ranch dressing, if desired

Add a little olive oil or cooking oil to large skillet or grill pan. Dice chicken and brown. Add spices and seasonings to taste and continue cooking. When chicken is cooked through, add shredded cheese and stir until cheese is melted. Serve cheesy chicken in tortillas. Add lettuce, tomatoes and a little ranch if desired.

My boys opted for no veggies, thank you very much! I, however thought the veggies were yummy on them! Oh - and my middle one said these top McDonald's snack wraps any old day!

Company Chicken

2009-03-17T07:02:00.000-07:00

8-10 boneless, skinless chicken tenders

4-5 slices provolone cheese, cut in half

1 can cream of chicken soup (can substitute Cr. of mushroom)

1/4 C water

1 box Stovetop Stuffing

1/3 C butter, melted

Lightly spray 9x13 pan with cooking spray. Place chicken in pan. Place cheese on top of chicken. In small mixing bowl, mix soup and water. Spread soup mixture over each chicken piece. In microwave-safe 2 Qt dish, melt butter. Add stovetop and mix until evenly coated with butter. Spread stovetop over chicken. Cover pan with foil. Bake @ 350 for 60 minutes. So Yummy!!!

*You can use 4-5 chicken breasts instead of the tenders. But I think the tenders fit easier into the pan and they don't dry out as much. I just watch for the frozen bag of tenders to go on sale so I have them on hand for this particular recipe. Oh - and I have used the store-brand stuffing mix. They taste just as good and easier on the budget.

I love how I can get the protein, dairy and grain in one dish. For a simple meal, I add a side of veggies and some applesauce. So the tenders may seem small, but their tummies are full. Hope you give this one a try!

Po' Man's Steak

2009-03-15T09:26:00.001-07:00

My kids love this meal and it is so simple and easy and fast to make.

Serves 4

1 lb ground beef
2 packets Brown Gravy Mix
2 C Water
4 servings mashed potatoes
salt and pepper, to taste

Form ground beef into 4 patties. Cook patties in large skillet. Drain fat. In a small bowl whisk together gravy mix and water. Pour gravy over patties in the skillet. Turn heat to low and let simmer until gravy starts to bubble. Serve each patty with gravy over mashed potatoes. Salt and pepper to taste.

Tips/Hints:
If the frozen or pre-made patties are on sale, I buy those specifically for this recipe. Also, you can simply just crumble the ground beef while cooking.

Glazed Tortillas

2009-03-11T23:07:00.000-07:00

Flour Tortillas
Cooking oil
Glazed Icing (click here)

Cut flour tortillas into wedges. Heat oil in frying pan on MED heat. Oil ready when drop of water sizzles. Place tortilla wedges into hot oil, just a few seconds each side; till golden brown. Drain on paper towel. While still warm drizzle glazed icing over tops. Let cool.

IF you have any leftovers, store in airtight container.

Glazed Icing

2009-03-11T23:01:00.000-07:00

1 C powdered sugar
2 Tbsp milk
1 tsp vanilla

stir together well until smooth.

Muffin Cake

2009-03-04T10:03:00.000-08:00

Something my kids love is when I take a basic muffin mix and bake it in a cake pan and then top it with glaze. It's a twist on "cake" and even simpler. My daughter's favorite is the Raspberry, while my oldest loves the Blueberry. He says with the glaze on top, it tastes just like a blueberry cake donut. After tasting it, I'd have to say I agree. I did a raspberry muffin mix in a heart-shaped pan for valentine's breakfast for the kids. They loved it and it was cute.

1 muffin mix
eggs, oil, water according to package directions

GLAZE:
1 C powdered sugar
2 tbsp milk
1 tsp vanilla

Mix muffin mix according to package directions. Pour into floured and greased round or square pan. Bake @ 350, adding about 7-10 minutes baking time verses when baking in muffin tins. Done when inserted toothpick comes out clean. Let cool slightly. Mix glaze; drizzle over cake. Let glaze set slightly before cutting. Best when still warm!

Double muffin mix to fill 9x13 pan.

Crock Pot Potato Dinner

2009-02-27T00:21:00.000-08:00

The theme for our recipe group this month was "Potato Dishes". I scoured over recipes. I felt overwhelemd. It all just seemed too hard. So... I made this one up. My kids LOVED it!

2 lb bag frozen "country style" or "O'Brien" potatoes

16 oz Velveeta Cheese, cubed

1 polska kielbasa sausage, cut up*

8 oz sour cream

1/2 stick (1/4 C) butter

salt & pepper, to taste

Add all ingredients to the crock pot. Stir to mix. Cook on LOW 4-6 hours. Stir well before serving. Add salt & pepper as needed.

*You can also substitute Polish Sausage or Bratwurst. Also try adding 1 can drained corn kernels.

Valentine Torte Cake

2009-02-04T09:23:00.000-08:00

I was in the mood for some loves - but of course just being me & the kids we decided food was the way to go! We had Chicken & Noodles for dinner with cornbread, baked in a heart-shaped pan. And then we made this for Dessert. It was a great treat to end our weekly family night with.

1 chocolate cake mix
eggs, oil, and water according to package directions
2 - 8oz pkgs cream cheese, softened and divided
2 C milk , divided
1 small box instant chocolate pudding mix
1 small box instant vanilla pudding mix
1 tub Cool Whip, thawed
Chocolate shavings or Hershey syrup for garnishing, optional

Mix cake batter according to package directions. Grease and flour pans. Pour cake batter into 2 same-shape pans. Bake according to box. Let cool completely

In small mixing bowl beat 1 pkg cream cheese till fluffy. Add 1 C milk a little at a time and continue beating. Add in chocolate pudding mix, and beat till smooth. Add a little more milk if too thick. Refrigerate at least 5 minutes. Repeat same process for vanilla pudding mix. Start by spreading chocolate cream on first layer of cake. Since it is cold, you'll need to work it gently with the back of a spoon. This will help it spread more evenly. Add second cake layer and fill in gaps with pudding.

Top second layer of cake with vanilla cream.

Finally, spread layer of cool whip. Garnish with chocolate shavings or drizzle with Hershey's Syrup, if desired. Cover and refrigerate until ready to serve.

We decided to create a "broken heart" and share with our neighbors! It was fun to take it over to them. (Plus - I snagged the cool whip from her freezer, so it was only fair!)

Italian Meatloaf

2009-01-06T18:26:00.000-08:00

serves 4-6

1 lb ground beef
1 sleeve saltine crackers, crushed
1 packet dry Lipton Onion Soup Mix
1 can diced tomatoes, drained
1 egg
1 C spaghetti sauce
1 C shredded cheese

Mix everything *except* sauce and cheese in mixing bowl. Pat into lightly greased 8x8 pan. Bake in 350 degree oven for 45 minutes. Pour sauce over meat and top with cheese. Return to oven another 10-15 minutes, till cheese is melted.

My kids love this with crusty garlic bread too!

*Can use Italian Bread Crumbs in place of saltines. Can also use Italian style diced tomatoes for extra flavor.

Amish Haystacks

2008-12-27T17:05:00.000-08:00

feeds 12-14 people

4 C steamed rice

2 sleeves saltines, crushed

1 bag Doritos, crushed

1 head lettuce, chopped

3 lbs ground beef
1 jar spaghetti sauce
2 cans condensed cheddar cheese soup
1 soup can milk

2 cans diced tomatoes, drained

2 small cans sliced black olives, drained

2 medium onions, chopped

Cook rice, place in warming dish. Crush crackers and chips and place in separate serving bowls. Tear lettuce and place in big serving bowl. For meat, brown meat in large skillet. Add spaghetti sauce and heat thru. Place meat in warming dish. Cook cheese soup and milk in pan over medium heat. (Or can place in crockpot a few hours ahead of time.) Keep warm in crockpot. Dice remaining veggies and place in serving bowls.

Set ingredients out on serving table in order listed. Let guests serve themselves buffet style, layering all ingredients (omitting the stuff they don't care for). Enjoy!

Cream Cheese Choclate Cake

2008-11-22T13:20:00.000-08:00

1 box chocolate cake mix
eggs, oil & water according to mix directions
1 egg
1/3 C sugar
1 - 8oz pkg cream cheese softened
1 C milk chocolate chips
Chocolate Frosting - click here for recipe

Prepare cake mix according to package directions. Pour into prepared 9x13 pan; set aside. In small mixing bowl beat egg with sugar. Add cream cheese and beat till smooth. Fold in chocolate chips. Spread over chocolate cake mix; swirl with knife. Bake @ 350 degrees for 30 min, or until inserted toothpick comes out clean.

Let cake cool slightly. Microwave chocolate frosting about 10 seconds. Stir well. Pour warmed frosting over warm cake. Spread frosting slowly over cake. Let cool before cutting.

Very moist! Very good!!!

Chocolate Frosting

2008-11-22T13:18:00.000-08:00

1 Stick Butter (1/2 C)
2 C powdered sugar
4 tbsp cocoa
2 tbsp milk
1 tsp vanilla

Whip butter till smooth and creamy. Add sugar a little at a time. Add cocoa, milk and vanilla. Beat till creamy. Frost on cooled cake. Can refrigerate for later use. Let sit at room temperature before frosting.

Apple Cream Pie (No-Bake)

2008-11-17T09:00:00.001-08:00

This is a favorite No-Bake pie of mine and my kids. The combination of the cream cheese with apples gives this pie a light refreshing flavor! It is so simple anyone can do it, promise!

1 graham cracker pie crust
4-5 medium apples
2 Tbsp granulated sugar
2 Tbsp lemon juice (I just squeezed the juice from half of a good sized lemon)
1/4 C Butter (1/2 stick)
1 - 8oz cream cheese, softened
1 1/2 C milk
1 pkg (3.5 oz) instant vanilla pudding mix
1/4 C raspberry or strawberry preserves

Core, peel and slice apples into thin slices; set aside. In skillet melt margarine with sugar and lemon juice over MED heat; stir often to dissolve sugar. Place slices in pan, and stir often. Cook apples till tender, about 10-15 min. Let cool. In mixing bowl beat cream cheese till fluffy. Gradually add milk 1/2 C at a time and continue beating till smooth. Try to get as many lumps out as possible. Add in pudding mix and beat well. Pour cream mixture into pie crust. Then starting on the outside edge of the pie, arrange apple slices. I like to overlap the apples, making a pretty pinwheel design as you get closer to the center. Melt the preserves in the microwave and brush entire top of pie. Refrigerate 1 hour or until ready to serve.

Note: The original recipe called for apricot preserves, which will work just fine. We prefer the flavor or the berry, plus it is so much prettier for the holidays. Oh, and if you don't have a graham cracker pie crust, you can use a pre-baked regular pie shell too.

Tater Tot Casserole

2008-11-03T12:10:00.001-08:00

This is a Favorite Dish around our house. One that my boys ask for frequently.

1 lb ground beef

seasonings (salt, pepper, onion powder, minced garlic, etc.)

2 C shredded cheese (cheddar, Colby jack, etc)

frozen tater tots (small bag)

1 can cream of mushroom soup

1/4 C milk

8 oz sour cream

salt and pepper, to taste

3 C corn flakes

1/4 C butter, melted

Brown ground beef and add salt, pepper, chopped onions, minced garlic or other desired seasonings. Drain fat and spread meat on bottom of 9x13 pan. Sprinkle cheese over warm meat. Make a bed of tater tots on top of cheese. In small mixing bowl combine soup, milk and sour cream. Pour sauce over tater tots. Add salt and pepper to taste (or I use seasoned salt). Place corn flakes in Ziploc freezer bag and crush with rolling pin. Pour melted butter in bag and reseal. Work bag to mix melted butter with flakes. Sprinkle flakes on top of casserole. Bake @ 350 for about 45 minutes.

Very Creamy. Very Good!!!