Easy Chicken Stir-Fry Skillet

This is an awesome recipe for days that you need something quick and good for dinner. It is so good. This is defiantly my go to recipe for days when I have a busy evening scheduled.

Ingredients:

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables, thawed
1/4 cup KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
2 Tbsp. soy sauce
1 Tbsp. honey
1/4 cup chopped PLANTERS COCKTAIL Peanuts
4 cups hot cooked instant white rice

Directions:

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
ADD vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
SERVE over the rice.

Recipe from Kraft recipes and picture from my kitchen.

Apricot Brown Sugar Ham

I needed a new Ham recipe to make for my family for our Christmas Dinner at my house. I wanted to try something a little different. When I saw this recipe with the apricot I thought this is it!! Everyone loved the ham, it even made an appearance the next day at the Young Adults Christmas Dinner after I messed up the Turkey that I was making. Everyone enjoyed it there too. All in all a great Ham recipe.

Ingredients:

1 (10 pound) fully-cooked spiral cut ham

2/3 cup brown sugar

1/3 cup apricot jam

1 teaspoon dry mustard

Directions:

1. Preheat oven to 275 degrees F.

2. Place ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam, and mustard powder in a small bowl. Brush onto ham using a pastry brush or barbecue brush. Reserve any left over glaze. Enclose the foil around the ham and place on a rimmed baking sheet.

3. Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply remaining glaze 20 minutes before ham is done.

Recipe from Allrecipes and picture from my kitchen.

Secret Pumpkin Cake

Ingredients:
1 pkg. yellow cake mix
4 eggs
3/4 c. butter, softened
1 can pumpkin
1/2 c packed brown sugar
1/2 c. sugar
2/3 c. milk
1 tsp. cinnamon
1/2 chopped pecans (opt.)

Directions:

Reserve..........1 cup cake mix.

Mix................ remaining cake mix with 1 beaten egg and 1/2 c. butter

Press............. into 9 x 13 pan

Mix................ pumpkin, 3 eggs, brown sugar, 1/4 c. sugar, milk and cinnamon in bowl

Pour.............. over cake mixture.

Combine......... reserved cake mix, pecans, 1/4 c. butter and 1/4 c. sugar in bowl, mixing until crumbly.

Spread .......... crumb topping over cake.

Bake............... according to cake box directions Cake is done when tooth pick comes out clean.

Recipe from Fort New Salem, Shelba Zirkle, picture from my kitchen

Laura’s Blue Ribbon Caramel Apple Pie

Ingredients:
2 prepared pie crusts
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. all spice
12 Kraft® caramel squares
1 tsp. Milk
½ c. chopped pecans
2 cans of 21 oz. LUCKY LEAF ® Apple Pie Filling

Directions:

Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 tsp. sugar. Bake at 425 for 45 minutes.

Recipe from LuckyLeaf and picture from my kitchen.

Baking Gals

I participated in September 2009 Baking Gals. I send Chocolate Chip Zucchini Bread Chocolate Zucchini Bread, Dark Chocolate Brownies and Rice Krispies Cookies....

Chocolate Chip Zucchini Bread

Chocolate Zucchini Bread

Here is most of the stuff in the box...almost ready to ship. I forgot to take a picture of the final product. I hope that the Soldier enjoys his packages!!!

Rice Krispies Cookies

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unslated butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons hot water
1 1/2 teaspoons vanilla
1 1/2 cups Rice Krispies
1 cups Butterscotch chips (I used 1/2 cup butterscotch chips and 1/2 peanut butter)

Directions:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla. Add flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in butterscotch chips and Rice Krispies. Cover and refrigerate for 30 min. or longer.

Preheat oven to 375. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min. Remove from fridge and place 12 balls on cookie sheet at a time. Bake until the middle looks just set and the edges begin to turn a light golden – about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.

Recipe from Baking Blonde's Webblog

Chocolate Chip Zucchini Bread

The last of the Zucchini Bread that I will be making for awhile. This used up all the zucchini that I had. It was very yummy.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• Whipped cream, for serving
• Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Recipe from Food Network and picture from my kitchen.

Chocolate Zucchini Bread

Here is some more Zucchini Bread made from the Zucchini that was left at church. It was so delicious, it almost tasted like eating a brownie.

INGREDIENTS

• 2 (1 ounce) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Recipe from Allrecipes and picture from my kitchen.

Pear Honey

I am lucky enough to have two pear trees in the yard in my new house. The one pear tree we have know about since we bought the house, but Lenny just found the second pear tree while I was away at the State Fair of West Virginia. The first pear tree has very little pears, but the second pear tree has pears like you would buy at the grocery store. The only problem is that we found this tree after most of the pears had fallen off and gone bad. I cannot wait till next year because hopefully we will be able to get a lot more pears from this tree.

Anyways ever since we found out about the pear tree my dad has talked about Pear Honey that his mother used to make. Therefore when I got back home from the fair and discovered that the pears were ripe I called my dad to get the recipe. I think that the pear honey is really good. I was a little skeptical about it when he first mentioned it, but it actually has a honey taste to it.


Ingredients:
5 pounds of pears
10 cups of sugar
2 cups of crushed pineapple
11 1/2 pint jars

Directions:
Peel, core, and slice the pears.
Grind the pears up in a food processor.
Mix pears, sugar, and pineapple in a large pan.
Cook until the pears are clear.
Pour into 11 1/2 pint jars and place in a hot water bath the seal.

Zucchini Bread

Here is the second Zucchini Bread that I made with the zucchini from church. I think that I still have enough zucchini to make four more loaves, but I think that they will have to wait till I get back from the West Virginia State Fair!!!

Ingredients:
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (I used Walnuts)

Directions:
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Recipe from Paula Dean, picture from my kitchen.

Peach Jam

I love having fruit trees. So far I have made 16 half pints of Peach jam with at least enough peach left to make 6-7 more half pints.

Ingredients:

4 cups chopped peaches

2 TBSP lemon juice

5 ½ cup granulated sugar

1 pouches of Certo Crystals

6-7 1 cup (1/2 pint) sterile jars and lids

Directions:

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice. Stir in pectin. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR sugar into prepared fruit in saucepot. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

Recipe from the Certo package and picture from my kitchen.

Zucchini Bread

Our church has a box that they set out front that people with gardens can put their extra stuff in. Last week there were tons of zucchini in the box. I decided after going by the box four times that I would take a zucchini to make some bread. This is the first recipe that I made. It was delicious, but I did not get the pan greased enough so part of it stayed stuck on the bottom.


Ingredients:

• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Peach Cobbler

Well, when we bought our new home I noticed that we had quite a few fruit trees. Well one of these trees was a peach tree. The peaches just started getting ripe so I decided to make a peach cobbler since Lenny and my dad really like cobblers.

Peaches from my tree

The peaches cooking

The yummy final product.

Ingredients:

1/2	cup sugar
1	tablespoon cornstarch
1/4	teaspoon ground cinnamon
4	cups sliced fresh peaches (6 medium)
1	teaspoon lemon juice
3	tablespoons shortening
1	cup Gold Medal® all-purpose flour
1	tablespoon sugar
1 1/2	teaspoons baking powder
1/2	teaspoon salt
1/2	cup milk
	Cream, if desired

Directions:

1.	Heat oven to 400º.
2.	Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
3.	Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
4.	Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired.

Recipe from Betty Crocker and pictures from my kitchen.

Chocolate Cake with Coconut Cream Filling

I also made this cake for the dinner that the Quiet Dell United Methodist women are serving on Monday evening. I made this cake because my mom was out of town this weekend for her 35th High School Graduation Reunion. My husband actually cake up with the idea for this cake and then I went off on the internet to find all the peices so that I could put it together. I hope that everyone like it this evening.

Ingredients:

2 1/4 cups Unbleached All-Purpose Flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsweetened cocoa

1 3/4 cups granulated sugar

1/2 cup (1 stick) unsalted butter, very soft

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup milk

1/2 cup coffee or water

4 large eggs

Directions:

Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9" x 13" pan, two 9" round pans, three 8" round pans, or the wells of two muffin tins. You can also line the muffin tins with papers, and spray the insides of the papers.

1. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

2. Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

3. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

4. Add the eggs one at a time, beating well at medium-high speed between additions.

5. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. The batter will be thin.

6. Transfer the batter to the prepared pan of your choice. For layers, divide the batter among the pans. Smooth out the tops of the layers with an offset spatula or the back of a tablespoon. For cupcakes, scoop by the heaping 1/4 cup into the prepared muffin tins.

7. Bake for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; 24 to 26 minutes for 8" layers, or 21 to 23 minutes for cupcakes.

8. The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.

9. Remove the cake from the oven and place on a rack to cool before removing it from the pan.

Coconut Cream Filling

Ingredients:

1/2 cup heavy cream

1/4 cup sugar

1/2 box instant coconut cream pudding

1/8 cup coconut

Directions:

Beat heavy cream and sugar with a mixer on medium high speed until mixture thickens. Fold in dry pudding and coconut. Let mixture sit in refrigerator for 20 minutes or until ready to use.

Coconut Icing

Ingredients:
1 c. sugar
1 8 oz. carton sour cream
1/2 cup coconut
8 oz. frozen whipped topping

2 graham crackers (garnish)

Directions:

Combine ingredients, blending until smooth. Spread on top and sides of cake. Garnish with with graham crackers.

Cake and Filling recipe from Amber's Delectable Delights and icing by me. Picture from my kitchen.

Kathleen's Peanut Butter Icing

Ingredients:
1 cup confections' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Icing is from Barefoot Contessa

Reese’s Cup Chocolate Peanut Butter Cake

The United Methodist Women are serving a dinner on Monday evening. I was asked to make a cake so off I went to find a recipe. I saw this recipe of Annie's Eats and decided that I needed make this because I love Reese's Cups. Mine does not look anywhere as good as Annie's does, but I hope that tomorrow at the dinner it will get rave reviews.


Ingredients:
For the cake:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:
1 ½ – 2 batches peanut butter frosting
miniature Reese’s cups, halved and/or chopped

Directions:
For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Recipe from Annie's Eats, and picture from my kitchen.

Quick & Easy Apple Tart

I made this recipe for my dad for Father's Day. It was really good, but not quite as good as the last recipe that I made from the Pioneer Woman's blog.

INGREDIENTS:

1 sheet puffed pastry, cut into half OR thirds

3 to 4 apples, cored, halved, and sliced (but not peeled)

1 cup brown sugar

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.
Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

Recipe from Pioneer Woman, picture from my kitchen!

Lasagna

We are getting ready to throw a 30th Anniversary party for my parents this August. We will be serving Lasagna for the dinner. Therefore I will be trying several recipes out trying to decide which one that we will serve. I really liked this recipe, but I think that I will definatly be trying at least one more from a person that I worked with in Viriginia. She won a cooking contest with it!!

INGREDIENTS:

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
1/2 cup water

DIRECTIONS:
In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Recipe from Allrecipes picture from my kitchen.

Walnut-Strawberry Quick Bread

Ingredients
1/2 cup (2 ounces) chopped walnuts
1 1/4 cups (6 1/2 ounces) unbleached all-purpose flour
1 cup (7 ounces) sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon lemon zest, or 1/4 teaspoon lemon oil
2 large eggs
1 1/4 cups (10 ounces) mashed strawberries
1/2 cup (2 1/2 ounces) vegetable oil

Directions
Preheat the oven to 350. Grease and flour a 9x5" loaf pan.

In a medium-sized mixing bowl, whisk together the walnuts, flour, sugar, soda, salt and nutmeg. In a separate bowl, whisk together the lemon zest, eggs, strawberries, and vegetable oil. Combine the wet ingredients with the dry ingredients, whisking until well blended.

Pour the batter into the prepared pan, and bake for 55 to 60 minutes, until a cake tester inserted in the center comes out clean. Cool the bread in the pan for 15 minutes, then remove it from the pan and transfer it to a rack to cool completely, 1 hour or longer. For best flavor and easiest slicing, wrap the bread while still slightly warm and let set overnight.

Source: The King Arthur Flour Baker's Companion, The All-Purpose Baking Cookbook and Amber's Delectable Delights

Mascarpone Cheese Substitute

When I went to the store to buy the ingredients for my Strawberry cupcakes, I could not find any mascarpone cheese. When the recipe was posted on the forum someone posted this substitute. Luckly I was smart enough to print it off too!

Ingredients:
1 (8 oz. package) packages cream cheese
3 tablespoons sour cream
2 tablespoons whipping cream

Directions:
Allow cream cheese and butter to reach room temperature.

Beat until the sour cream is incorporated, add whipping cream and beat just until thoroughly blended.

If you need to store leftover "mascarpone", keep refrigerated in tightly sealed containers filled as full as possible.

On partly filled containers, putting a layer of plastic wrap directly on the cheese before sealing keeps it fresh longer.

Strawberry and Mascarpone Filled Cupcakes

My parents next door neighbor was graduating from highschool and I was asked to being a dessert to his party. I am always looking to try new things and someone posted a link to this recipe on one of the forums that I read. I decided this would be the perfect opportunity to try and make these.

Ingredients:
1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions:

Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Len- Did not think that they had a stong enough Strawberry taste and next time instead of the icing that the recipe has he wants me to do a cream chese icing.

Party-goers- They loved the cupcakes. they thought that they were a little too sweet and when I told them of Lenny's suggestion of using cream cheese icing they all really like that idea.

Recipe from Food network, picture from my kitchen.

Banana Crumb Muffins

So, every morning before I go to the gym (not that I am good and go every morning) I normally eat a banana or apple. Well, for some reason the banas that I bought got rip way earlier that I had planned on. Therefore, I needed something to make with them that I could grab and eat on my way out. I saw these on a friend's blog and decided that they would be perfect. I took the left overs into work on Monday and the coworkers loved them. they all wanted to know when I would be making them again.

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in a preheated oven for 10 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe from April's Blog and Picture from my kitchen.

Flip Flop Exchange!!!

I participated in the flip flop exchange this year. I went home for lunch today to find the most awesome flip flops. The nestie who drew my name was SgtEriksWife. She could not have picked out flip flops that were more me. I love them!!!! I want to change clothes right then so that I could wear the flip flops but decided to wait and wear them tomorrow!

Apple Dumplings

I got this recipe almost a year ago off of Pioneer Woman's blog. I have been waiting for an excuse to make it. Memorial Day was the excuse. My parents were coming over to grill out and I needed something quick and easy to make for desert.

Ingredients:

2 Granny Smith apples

2 cans crescent rolls

2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

cinnamon

1 small can Mountain Dew

Directions:

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Recipe from Pioneer Woman, picture from my kitchen.

Peanut Butter Cup Surprise Cookies

I made these for Lenny's work for their birthday luncheon. They decided that they would like to eat them for breakfast and nicknamed them "Death Bites" because they were so sweet. I took some into my office because Lenny's Office should have all the fun and they loved them too. They wanted to know if I was going to be bring in more the next day.

Ingredients:

2 cups creamy peanut butter

2 cups sugar

2 eggs

24 mini Reeses peanut butter cups, unwrapped mini marshmallows

4 oz. bittersweet chocolate, finely chopped

1/2 cup heavy cream

2 tbsp. sugar

1 tbsp. water

mini M&Ms

Directions:

Preheat the oven to 350 degrees F. Combine peanut butter, sugar and eggs in the bowl of a stand mixer. Beat until well combined. Divide the dough evenly between 24 wells of a mini-muffin pan (I usually have a bit left over, but do so to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13-15 minutes, until almost done. Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them. (This is important! I tried removing them while still slightly warm - not a good idea.)Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper or aluminum foil. Place the chopped chocolate in a small bowl. Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens.

Recipe from Annie's Eats and picture from my kitchen

Snickerdoodles

I made this for a Christmas Cookie Exchange, therefore you can see that I am running really late on getting this updated.

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Recipe from http://www.allrecipes.com/, picture from my kitchen

French Toast Casserole

I made this for my family and they loved it. It will defiantly be used again.

INGREDIENTS

• 5 cups bread cubes
• 4 eggs
• 1 1/2 cups milk
• 1/4 cup white sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon margarine, softened
• 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Recipe from Allrecipes.com and picture from my kitchen.

Savory Crescent Chicken Squares

INGREDIENTS:

1	package (3 oz) cream cheese, softened
1	tablespoon LAND O LAKES® Butter, softened
2	cups cubed cooked chicken
1	tablespoon chopped fresh chives or onion
1/4	teaspoon salt
1/8	teaspoon pepper
2	tablespoons milk
1	tablespoon chopped pimientos, if desired
1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1	tablespoon LAND O LAKES® Butter, melted
3/4	cup seasoned croutons, crushed

DIRECTIONS:

1.	Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
2.	Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
3.	Bake 25 to 30 minutes or until golden brown. Recipe from Pillsbury.com and picture from my kitchen

“Citi’s Chicken”

Ingredients:
6 chicken thighs
6 chicken drumsticks (I did 6 chicken breasts)
1 egg
1 c. yogurt (I used vanillayogart)
1/8 c. olive oil
1/4 c. white wine (of chicken stock if you don’t use alch.)
2 tsp salt
2 tsp freshly ground pepper (I used lemon pepper)
1/4 c. flour
3 c. cornflakes
1 1/2 c. oatmeal
2 garlic cloves
1 tsp fresh rosemary
1/2 tsp fresh thyme
1 tsp fresh oregano

Directions:
-Clean and pat dry chicken pieces.
-Place chicken into a large freezer bag.
-In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together.
-Pour mixture over chicken and seal bag.
-Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade.
-Marinade chicken at least one hour and up to 24.
-Preheat even to 400 degrees.
-In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading.
-Remove from bowl of food processor and place in a shallow dish or wide-bottomed bowl.
-Line a baking sheet with heavy duty tinfoil and top with wire baking rack.
-Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture.
-Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack.
-Repeat with all pieces of chicken.
-Reduce oven temperature to 350 degrees and place baking sheet in oven.
-Bake until internal temperature reaches 170 degrees, about 50-60 minutes.

Recipe from Good Things Catered picture from my kitchen

All Around Good Smoothie

I have been working out and I have read several places that you need to up your protein intake when working out to boost your metabolism. I also had a banana that I needed to get rid of so this seemed like a great option. I could not get Lenny to try it though because he won't touch any smoothies with yogurt.

Ingredients:

• 1/2 cup nonfat milk
• 1/2 cup fat-free plain yogurt
• 1/2 frozen banana, peeled and chopped (I used a whole banana)
  
• 2 tablespoons powdered protein supplement
• 1 1/2 tablespoons flax seed
• 1 teaspoon honey
• 1/2 cup frozen strawberries

Directions:

1. In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.
   

Recipe from allrecipes, picture from my kitchen.

Pot Roast

Lenny made this recipe up last year after looking for a recipe for pot roast last year and not finding exactly what he as looking for. I am sure that other people have made it this same way, but we really like it. It is so tender and delicious!!!

Ingredients:

• 1 pot roast, chuck, bottom round, rump, etc., about 3 to 4 pounds
• 1 envelope dry onion soup mix
• 1 can cream of Chicken soup
• 12 oz Pepsi

Preparation:

Mix all together, put in slow cooker. Cook 8 to 10 hours on low.

Banana Bars

I had four really, really ripe bananas that I needed something to do with. I saw this recipe on April's Blog so I decided to make it since it took three bananas and that only gave me one more banana to get rid of. I took this to our Church's Wednesday night dinner and everyone thought that they were amazing.

Bars -

Ingredients:

½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream (I used light)
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)

Directions:

Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting

Ingredients:

1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners’ sugar - the confectioners’ sugar tends to dissolve better and not be as grainy but either one works fine) (I used confectioners)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream

Directions:

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture.

Recipe from Allrecipes.com and picture from my kitchen

Big Blueberry Muffins

My husband loves blueberries. I was a Sam's Club and they had just gotten in a huge shipment of blueberries. I knew that he would love to have some blueberry muffins.




- Makes 12 muffins -

Ingredients
8 tablespoons (1 stick) unsalted butter, cut into 3 equal pieces
2 cups all-purpose flour
1/2 cup plus 2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
3/4 teaspoon vanilla extract
1 cup blueberries, rinsed and dried

Directions
1. Be sure an adult is nearby to help.
2. Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set the butter aside to cool.
3. Preheat an oven to 375°F. Line a standard 12-cup muffin pan with paper liners.
4. In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork.
5. In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.
6. Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.
7. Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.
8. Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
9. Using oven mitts, remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack.

Source: Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge and Amber's Delectable Delights

Picture from my Kitchen

Peanut Butter Blossoms

My next door neighbor was turning 13 this past weekend and she wanted to have a dance party and cookies instead of cake. Her mom called and asked me to help make cookies since she knows that I love to bake. I had found a recipe for Peanut Butter Blossoms back during the holidays that I wanted to try. I lost that recipe of coarse, but found this one. Everyone seemed to love these cookies because they were all gone by the end of the evening.


Ingredients
48 Hershey's Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
granulated sugar

Directions
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

-makes about 4 dozen cookies ~

Source: Hershey's Kitchens, picture from my kitchen.

English Muffin Bread

I was board on Martin Luther King Day so I decided to make something that I could eat for breakfast this week. I was surfing the internet looking for different breads and came across this recipe. My family had it this morning for breakfast and everyone was amazed at how similar it was to English Muffins!


Source: Better Homes & Gardens, New Cook Book, Limited Breast Cancer Edition, pages 143-143

Prep: 20 minutes * Rise: 45 minutes
Bake: 25 minutes * Makes: 2 loaves

Ingredients
Cornmeal
6 cups all purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt

Directions
1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.
2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar and, salt just until warm (120 to 130 degrees F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.
3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until doubled in size (about 45 minutes).
4. Bake in a 400 degree oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.

Recipe from Amber's Delectable Delights, picture from my kitchen.

French Toast Casserole

I needed something to make for Martin Luther King, Jr. breakfast with the family. I wanted something fun but simple and this seemed to fit the bill. Everyone loved it!!!


Ingredients:
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Recipe from Allrecipes, picture from my kitchen.

Cinnamon-Sugar-Dipped Blueberry Muffins

Lenny's work was having a Christmas breakfast so of coarse he signs up for Blueberry muffins without checking with me first. So, therefore he had to scour the internet for a new blueberry muffin recipe. This is what he came up with. I doubled the recipe and also made some muffins to take in with me to work and everyone loved them.

Ingredients
2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 large egg
1 cup (7 ounces) granulated sugar
4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1 1/4 (10 ounces) cups sour cream
1 1/2 cups frozen or fresh blueberries, preferably wild
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease a standard 12 cup muffin tin and set aside.
2. Whisk the flour, baking powder, and salt in medium bowl until combined. Whisk the egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with rubber spatula until the batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and the batter will be thick). Do not overmix.
4. Use a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.
5. While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After the baked muffins have cooled five minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.

Makes 12 muffins

Recipe from Source: Baking Illustrated picture from my kitchen

Malted Milk Ball Cake

My dad's favorite candy is Malted Milk Balls so when I saw this recipe on my friend April's Blog I knew that I just had to make it. It was so good that I have made the cake about 4 times due to requests.


Ingredients

1 (18.25 ounce) box white cake mix
1/2 cup chocolate malt powder
1 cup chopped malted milk balls

Icing
2 cups fudge icing
1/4 cup chocolate malt powder

Garnish
Malted milk balls

Directions

Make cake according to directions on the box, adding the malt powder at the same time as the dry mix. When the batter has been placed into the greased cake pans, sprinkle the chopped malted milk balls evenly over the batter. Bake according to directions on the box. (I used two round cake pans so that I could make a double layer cake)

When the cake is cool, mix malt powder with fudge icing and frost.

Serve with ice cream and malted milk balls

Recipe from: www.razzledazzlerecipes.com picture from my kitchen.