My Tiny Little Kitchen Creations

Deep-Dish Chicken Pot Pie

2011-02-19T13:19:00.000-05:00

Ingredients:

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup KRAFT Light Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. flour

1/2 cup fat-free reduced-sodium chicken broth

3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained

Ready-to-use refrigerated pie crust

Directions:

HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.

Picture from my kitchen and recipe from Kraft.com

Loaded Baked Potato Soup

2011-02-14T19:04:00.001-05:00

Ingredients:

6 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

Directions:
1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.
3. Stir in cream, cheese and chives.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.

Picture from my kitchen, recipe from food.com.

Molten Chocolate Cake

2011-02-13T17:30:00.000-05:00

I made this cake for Lenny and I for our Valentine's Day dinner. Lenny just had deviated septum surgery on Thursday so he is still in a lot of pain so I wanted to make something that would be easy for Lenny to eat. I settled on this because I had everything on hand.

Ingredients:

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup butter

1 cup powdered sugar

2 whole eggs

2 egg yolks

6 Tbsp. flour

1/2 cup thawed COOL WHIP Whipped Topping (I used vanilla ice cream)

Directions:

HEAT oven to 425°F.
BUTTER 4 small custard cups; place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

Picture from my kitchen, recipe from Kraft.com.

SUSIE Q CAKE

2011-02-06T21:50:00.000-05:00

Ingredients:
1 box chocolate cake mix (devil's food)
1 1/2 c. milk
4 1/2 tbsp. flour
2 c. powdered sugar
1 c. Crisco
1/2 c. butter
1 tsp. vanilla

Directions:
Cake:
Make cake on the like the directions on the back of the box.

Filling:
Mix milk and flour in saucepan and cook until thick. Cool. Beat powdered sugar, Crisco and butter until fluffy. Add to milk and flour mixture, beat until mixed. Add 1 tsp. vanilla.
Putting it all together: Split 13x9 cake in half and fill with filling. Ice cake with chocolate frosting and enjoy.

I made two circle cakes instead of the one 13X9.

Picture from my kitchen recipe from Cooks.com.

BROWN SUGAR ROAST

2010-12-11T21:10:00.013-05:00

I got this recipe from one of my facebook friends. I have been trying to use my crockpot more often and my husband loves roast so I figured that this would be good to try. I really liked it, but my husband wasn't a big fan of the brown sugar.

Ingredients:
1 Roast
1 pkg of Onion Soup Mix
2 cups Water
1TBS Mustard
1 TBS Vinegar
1 cup Brown Sugar
Potatoes
Carrots

Directions:1. Put roast in crock with package of onion soup mix and 2 cups of water. Cook roast on LOW 4-5 hours.
2. Mix in a bowl 1 TBS mustard, 1 TBS vinegar, and 1 cup brown sugar. pour it over the roast.
3. Add in peeled and cut carrots, potatoes, bell pepper, onion. Cook additional 2-3 hours on LOW.

Extreme Banana Nut Bread

2010-10-27T07:18:00.000-04:00

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter or margarine
2 cups white sugar
2 cups mashed overripe bananas
4 eggs, beaten
1 cup chopped walnuts

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

Recipe from All Recipes, picture from my kitchen.

Secret Pumpkin Cake

2010-10-24T20:57:00.000-04:00

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.

* If you use pumpkin pie filling, omit the sugars and cinnamon

Open House

2010-10-15T17:04:00.000-04:00

We hosted an Open House on October 2nd. It was a great success. I made these cookies for favors. We then had Buffalo Chicken Dip, BBQ Meatballs, and Veggie and Fruit Trays. We had about 40 family and friends coming over to look at the work that we "Lenny" has done on our house. I am so proud of all that he has accomplished. We have some more to do, but we are well over half way finished.

Strawberry Lemonade Cupcakes

2010-09-19T20:32:00.001-04:00

I got this recipe while listening to KLove. It sounded like so much fun to make. I have been waiting for over a month to have a reason to make these. Today we had the end of summer picnic at church and I thought these were the prefect way to send summer out.

Ingredients:
For the cupcake:
1 box Lemon Cake Mix
For the cupcake filling:
1 can Strawberry pie filling
1 jar Lemon pie filling
For the Glaze:
1 container frozen lemonade concentrate (thawed)
1 cup powdered sugar
For the Frosting:
1 jar Lemon Frosting
1 jar Strawberry Frosting

Directions:
Prepare, bake and cool the cupcakes according to package directions. After they’ve cooled, poke holes with a fork in the tops of the cupcakes. While the cupcakes are baking, puree the can of strawberry pie filling in a food processor or blender. Pour in the jar of lemon pie filling and blend the fillings together.
Also while the cupcakes are baking, mix together the lemonade concentrate and 1 cup powdered sugar until the sugar dissolves. Once the cupcakes have cooled, spoon the glaze over them. (I would recommend having something under your cooling rack to catch the runoff of the glaze.) Fill a decorating bag with the strawberry lemon filling. (Insert Bismarck tip 230 into the bag before you fill it with the filling.) Insert the tip in the top center of the cupcake and squeeze out a small amount of the strawberry lemon filling into the cupcake.
After all the cupcakes have been filled, you’re ready for the last step - frosting! Fill one decorating bag with the strawberry frosting and one decorating bag with the lemon frosting. I used tip 1M for both frostings. Pipe a spiral of the lemon frosting around the outer edge of the cupcake and pipe a second spiral of the strawberry frosting on the top center of the cupcake.

Peach Cobbler

2010-09-07T09:22:00.000-04:00

Ingredients:
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Directions:
Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Blueberry Cobbler

2010-08-23T08:26:00.000-04:00

Ingredients:

Cooking spray
1 (16-ounce) bag (2 cups) frozen blueberries (keep frozen until ready to use)
1 1/2 cups sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted
3/4 cup milk (regular, lowfat or skim)
Ice cream, for plating, optional
Blueberries, for garnish, optional

Directions:

Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with cooking spray.
In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
In a medium bowl, combine the remaining 1 cup sugar, the flour, and baking powder.
In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing. Bake until the top is golden brown, 35 to 45 minutes. Let cool slightly before serving. Spoon the cobbler into bowls and top with ice cream and/or blueberries, if using.

Blessing of the Care Packages

2010-08-23T08:05:00.000-04:00

The care packages being blessed. The packages are being mailed out today. I hope that the soldiers get them quickly and enjoy them.

Some of the Boxes during Children's Time

Me talking about the Baking Project

The Boxes being Blessed

Baking for a Soldier

2010-08-21T23:10:00.000-04:00

I have participated in a couple Baking Gals projects for servicemen who I did not know. I found this to be such a rewarding project. We just had a soldier from from church to get deployed. I thought that it would be a great idea to do this for someone that I actually knew. Therefore, I spoke at one of my United Methodist Women meetings about how awesome that I thought it would be to do a project similar to the Baking Gal's but on a smaller more local level. They agreed to participate. Tomorrow our boxes will be blessed at church and then they will be off to their intended soldiers on Monday. I am so excited to see this happen. I hope that we can continue to do this for local soldiers.

Here are some pictures of my box as I put it together:

My Empty Box

A Postcard from My Chinese Exchange Teacher Ting

Chocolate Chip Cookies

Peanut Butter Cookies

Sugar Cookies

Macadamia Nut Cookies

Chocolate Peanut Butter Chunk Cookies

Drink Mixes

My Card


My Finished Box

Tomorrow I will post pictures of the Blessing!!!!

Decorated Cakes

2010-03-23T09:03:00.002-04:00

The Cake that I made for the Spring Meeting for the United Methodist Women.

The train cake that I made for one of my friend's son's second birthday. It is the cake that I am most proud of right now.

Cookies and Cream Cupcakes

2010-03-23T08:56:00.001-04:00

Ingredients:

18 chocolate sandwich cookies, plus additional as needed

Solid vegetable shortening, for greasing the pans
Flour, for dusting the pans
1 package white cake mix (18.25 ounces, with pudding)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 cups heavy cream (whipping cream)

Directions:

Place the chocolate sandwich cookies, in batches, in a food processor and process until you have crumbs. You should have 2 1/4 cup crumbs. If not, process more cookies until you have the correct amount. Set aside.

Place a rack in the center of the oven and preheat the oven to 350F.
Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
Fold in 1 cup of the cookie crumbs until well distributed. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Place a clean, large mixing bowl and clean electric mixer beaters in the refrigerator while the cake bakes. You will use these to prepare the whipped cream.
Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Preare the whipped cream: Remove the chilled bowl and beaters from the refrigerator. Pour the cream into the bowl and beat with the electric mixer on high speed until it forms stiff peaks, 2 1/2 to 3 1/2 minutes.

Gently fold in 1 cup of the remaining cookie crumbs, distributing them well. Chill the whipped cream until the cake has cooled completely.
Carefully slice the cake layers in half horizontally, using a large, sharp serrated bread knife or a long piece of unflavored dental floss. You will have four layers.
Place the bottom half of a cake layer on a serving platter, cut side up. Spread with some of the whipped cream. Top with the matching top half of the layer, cut side down. Spread with whipped cream.

Next, add the bottom half of the second layer, cut side up and spread with whipped cream. Top with the matching top half of the layer, cut side down. Spread the top and sides of the entire cake with the remaining whipped cream using clean, smooth strokes.
Sprinkle the remaining 1/4 cup cookie crumbs on top of the cake. Place the cake in a cake saver or under a glass dome and chill until time to serve.

Store this cake, in a cake saver, under a glass dome, or lightly covered with a waxed paper, in the refrigerator for up to 5 days.

Picture from my kitchen and recipe from the Cake Mix Doctor.

Chocolate Cake with Marshmallow Filling

2010-03-06T20:58:00.000-05:00

Ingredients:

Cake:

1 Box of Chocolate Cake Mix

4 Eggs

1/3 cup of Oil

1 1/4 cups of Chocolate Caramel Coffee Creamer

Filling:

Marshmallow Filling:
1/4 cup Margarine or butter, softened
1 jar (7 oz) Marshmallow crème
1 tsp Vanilla
1 pkg (16 oz) Powdered sugar
1 - 2 Tb Chocolate Caramel Coffee Creamer, one Tbs at a time

Directions:

1. HEAT oven to 350°F. Coat two 8 or 9-inch round cake pans with no-stick cooking spray.
2. PREPARE and bake cake as directed on package using oil, Chocolate Caramel Coffee Creamer and eggs.
3. While the cake is in the oven mix together the ingredients for the filling.
4. Cool cakes in pans for 10 minutes.
5. Remove from pans. Place on racks to cool completely, about 20 minutes.
6. Cut the cake into two even pieces and place the filling in the middle. Frost the cake.

Coconut Cake

2010-02-22T09:06:00.000-05:00

Ingredients:

Cake:

1 Box of White Cake Mix

4 Eggs

1/3 cup of Oil

1 1/4 cups of Coconut Milk

Filling:

Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Directions:

1. HEAT oven to 350°F. Coat two 8 or 9-inch round cake pans with no-stick cooking spray.
2. PREPARE and bake cake as directed on package using oil, coconut milknand eggs. Cool cakes in pans for 10 minutes. Remove from pans. Place on racks to cool completely, about 20 minutes. Cut the cake into two even peices and place the filling in the middle. Frost the cake.

Easy Chicken Stir-Fry Skillet

2009-12-23T09:03:00.000-05:00

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

2009-12-23T08:41:00.000-05:00

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

2009-10-29T16:04:00.000-04:00

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

2009-10-29T14:28:00.000-04:00

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

2009-09-20T18:51:00.000-04:00

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

2009-09-07T16:15:00.000-04:00

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

2009-09-07T14:18:00.000-04:00

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

2009-09-07T14:12:00.000-04:00

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

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.
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.
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

2009-08-24T09:14:00.000-04:00

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

2009-08-18T08:16:00.000-04:00

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

2009-08-17T08:24:00.000-04:00

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

2009-08-16T21:25:00.000-04:00

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:

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
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.
Bake for 60 to 70 minutes, or until done.

Peach Cobbler

2009-08-12T19:15:00.000-04:00

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

2009-08-03T07:53:00.000-04:00

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

2009-08-02T15:51:00.000-04:00

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

2009-08-02T15:36:00.000-04:00

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

2009-06-24T10:16:00.000-04:00

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

2009-06-24T10:07:00.000-04:00

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

2009-06-14T15:00:00.000-04:00

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

2009-06-02T09:34:00.000-04:00

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

2009-06-02T09:18:00.000-04:00

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

2009-05-29T19:52:00.000-04:00

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!!!

2009-05-26T15:31:00.001-04:00

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

2009-05-26T15:06:00.000-04:00

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

2009-04-01T09:25:00.000-04:00

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

2009-03-31T21:11:00.000-04:00

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

2009-03-31T20:51:00.000-04:00

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

Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
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.
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

2009-03-31T20:38:00.000-04:00

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”

2009-03-10T17:08:00.000-04:00

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

2009-03-08T22:09:00.000-04:00

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:

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

2009-03-08T22:02:00.000-04:00

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

2009-03-03T18:09:00.000-05:00

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

2009-02-25T21:11:00.000-05:00

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

2009-01-20T07:28:00.000-05:00

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

2009-01-20T07:20:00.000-05:00

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

2009-01-20T07:01:00.000-05:00

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

2009-01-13T07:31:00.000-05:00

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

2009-01-12T11:15:00.000-05:00

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.

White Bean and Chicken Chili

2008-11-24T13:01:00.000-05:00

Ingredients:

3 tbsp. olive oil
2 boneless skinless chicken
1 med. onion, chopped
4 cloves garlic minced
1 med. jalapeno pepper seeded and chopped
2 tsp. dried oregano
1 tsp. ground cumin
2 15-oz cans white kidney beans, drained and rinsed under cold water
3 C canned low sodium chicken broth
½ c minced cilantro leaves (optional)
2 C shredded sharp cheese
Directions:

Lightly spray 4 to 6 qt slow cooker with vegetable oil cooking spray. Heat 2-tbsp. olive oil in a large nonstick skillet over med. high heat. Add chicken breasts and cook until no longer pink on outside, about 5-6 minutes. Remove and place in slow cooker. Add remaining 1 tbsp. oil to skillet and cook onion, garlic, jalapeno pepper, oregano and cumin 7 to 8 minutes or until soft. Place in slow cooker.

Add white kidney beans and broth. Stir to combine. Cover and cook on low heat setting 7 to 8 hours or until the chicken breasts are very tender and shreds easily. Shred chicken breasts using two forks; this can be done in the slow cooker and removed and added back in the slow cooker. To thicken chili, mash some of the beans against side of pot with back of a large spoon. If desired, garnish with cilantro and cheese and serve with crackers or tortilla chips. Makes 6 servings.

Recipe from "Slow Cookers for Dummies" picture from my Kitchen.

Another Pumpkin Bread Recipe

2008-11-21T22:31:00.000-05:00

I made this pumpkin bread recipe instead of using loaf pan I decided I would rather have pumpkin cupcakes so I added some cheese icing to these muffins. I took these to work for Halloween and everyone loved them.

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Recipe from www.allrecipes.com; picture from my kitchen

Pumpkin Chocolate Chip Cookies

2008-11-21T22:24:00.000-05:00

Pumpkin Chocolate Chip Cookies

Makes about 3 1/2 dozen

Ingredients
2 ½ cup ap flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch nutmeg
½ cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1 cup chocolate chips or raisins

Directions
Preheat oven 350F. Line two baking sheets with parchment.Whisk together flour, leavening, salt and spices.
In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.
Drop by tablespoons and bake for 12-14 minutes at 350F. Bake them until they’re lightly browned at the edges, but not dark.
Remove to a wire rack to cool.

Recipe from Amber's Delectable Delights, Picture from my kitchen

Pumpkin Cranberry Bread

2008-11-21T22:18:00.000-05:00

Ingredients:

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

Recipe from Libby's, Picture from my kitchen

Sweet BBQ Chicken Kabobs

2008-11-20T21:46:00.000-05:00

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cups 1 1/2 inch fresh pineapple chunks
1 each: red and green pepper, cut into 1 1/2 inch chunks
1/2 cup original BBQ sauce
3 Tbsp. frozen orange juice concentrate, thawed

Directions:

PREHEAT grill to medium-high heat. Using eight long wooden skewers (two, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers, to make four kabobs.

MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.

GRILL 8 to 10 min. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

Recipe from Kraft Food and Family Magazine Picture from my kitchen

Crockpot Salsa Chicken

2008-11-20T11:57:00.000-05:00

Ingredients

4 chicken breasts - put in frozen if you’re worried about overcooking

1 can cream of mushroom soup

1 packet reduced sodium taco seasoning

1 16 oz jar salsa

1 can corn (I didn’t use corn)

1 can rinsed and drained black beans

1 cup reduced fat sour cream
1 Bag of Nachos

Directions

Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.

Pumpkin Roll

2008-11-20T10:31:00.000-05:00

Ingredients:

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Recipe from Libby's Picture from my house

Pumpkin Apple Spice Cake

2008-10-26T19:17:00.000-04:00

My church does bereavement dinners when anyone in the church loses a family member. Since I work and cannot help to serve the dinner they always ask for a cake to be dropped off on my way to work. I decided this time that I wanted to make something with a fall theme that I had never made before. I decided on this Pumpkin Apple Spice Cake because I had a pumpkin that my husband and I had gotten to take Paisley's picture with. Therefore, I got to make pumpkin filling and applesauce because we were also out of applesauce, but had plenty of apples.

The apples in the beginning

The applesauce

The Pumpkin when I started

The Pumpkin when I finished

Ingredients:
1 c. oil
3 c. sugar
3 eggs
1 c. applesauce
1 c. pumpkin
2/3 c. nuts, chopped
3 c. flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg

Directions:
Cream sugar and oil; add eggs, one at a time, beating well after each addition. Stir in applesauce and pumpkin. Sift dry ingredients together; add to creamed mixture. Add nuts.
Lightly grease sides, bottom, and tube of a 9 inch tube pan. Line the bottom with wax paper or lightly grease and flour Bundt pan. Pour in batter and bake at 325 degrees for approximately 1 1/2 hours (watch). Cool in pan for 15 minutes.

Source: The West Virginia Farm Bureau Cookbook

Apple Spice Bars

2008-10-10T16:01:00.001-04:00

Apple Spice Bars

2 c. plus 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
small pinch ground cloves
1/2 c. butter, melted
1 c. packed brown sugar
1 c. white sugar
2 eggs
1 Tbsp vanilla extract
2 apples, cored and diced (a little less than 2 c.)
cinnamon sugar for sprinkling

Preheat oven to 350 degrees and line 9×13 pan with foil and baking spray.

In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine well and set aside. In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute. Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine. Turn mixer on slow and fold in flour mixture a little at a time until just combined. Fold in apples.

Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar. Bake until golden brown and top top slightly bounces back to the touch, about 30 minutes. Remove from oven and let cool completely before removing from pan, cutting and serving.

Source: Good Things Catered

Asian Style Grilled Chicken

2008-10-06T11:18:00.000-04:00

I have never made many spicy recipes, but I found this recipe when I first started looking for new a different recipes to make I found this one. It was on Katie's Blog which always has amazing stuff on there.

Ingredients:
1/2 c. soy sauce
1/4 c. brown sugar
2 Tbsp rice vinegar
2 Tbsp lime juice
1/2 tsp fresh grated ginger
1/4 tsp toasted sesame oil
1/4 tsp hot chili oil
4 medium chicken breasts, pounded to even thickness

Directions:
-Combine all ingredients but chicken in large bowl and stir to combine.
-Add chicken and toss to coat and submerge.
-Place in fridge and marinate for about 30 minutes to an hour.
-Heat grill or grill pan to medium heat.
-Take chicken out of marinade and place on grill breast side down.
-Cook without moving until grill marks have formed on the breast.
-Flip chicken and brush top with more of the marinade mixture.
-Cook breast side up until grill marks have formed.
-Brush chicken one more time and flip breast side down.
-Turn grill to lower setting and continue cooking until done.
-Remove from grill and cover with foil for 10 minutes before serving.

Parmesan-Encrusted Pork Chops

2008-10-06T10:02:00.000-04:00

Parmesan-Encrusted Pork Chops

Ingredients: 2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt & Pepper
6 tablespoons olive oil
Lemon wedges, for serving

Directions: Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper.

Coat the chops completely with the cheese, patting to adhere if necessary. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add more oil if necessary. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

I got this recipe from Adventures in Home Cooking. I love trying new recipes!

Hot Crash Potatoes

2008-10-06T09:51:00.000-04:00

Crash Hot Potatoes

Ingredients:
Salt
Pepper
Olive oil
New or Red or Baby Red Potatoes
Any herb

Directions:
Preheat the oven to 450. Bring salted water to a boil. Add your potatoes and cook till fork tender (approx. 20 minutes). Generously drizzle a cookie/baking sheet with olive oil.

Place potatoes on the cookie sheet, spacing them well. Using a potato masher, press down on the potatoes until it slightly mashes. Rotate the potato masher 90 degrees and finish mashing the potatoes.

Generously brush or drizzle the top of each potato with olive oil. Salt and pepper the potatoes generously. Finely chop your chosen herb and sprinkle on top of the potatoes.

Place them on the top rack of the oven. Cook them for 20-25 minutes or until they are "golden and crispy and sizzling."

I got this recipe from Adventures in Home Cooking. My family really enjoyed this recipe, I cannot wait to make it again.

Pot Roast

2008-10-06T09:39:00.000-04:00

Pot Roast

2lb. pot roast
3 T. olive oil
Salt
Pepper
1-2 onions
6-8 carrots
2-3 c. beef stock, divided
3-4 sprigs fresh rosemary
3 springs fresh thyme
3 pats butter (optional)
1 c. red wine (optional)

Preheat the oven to 275.

Heat olive oil (and butter, if you choose) in a large pot or Dutch oven over medium high heat. Next, salt and pepper the meat generously, particularly if you use a larger roast. Thoroughly wash the carrots and slice them in two-inch pieces. Peeling them is not necessary.

Slice the onion(s) in two from root to tip, slice off the ends, and remove the outer layer. When the oil in the pot is very hot, place the onions in and brown them on one side for 1-2 minutes. Flip the onions and brown them for 1-2 minutes. When the onions are done, remove them to a plate. Add the carrots to the hot oil and brown them for 1-2 minutes. Remove the carrots to a plate.

If necessary, add another tablespoon of oil to the pot. Get the oil warm before adding the roast.

Make sure the roast is seasoned on both sides with plenty of salt and pepper. Sear the roast on one side for one minute, then flip it and sear it on the other side. If you like, hold it up using tongs and sear it for one minute on the sides. When it is browned, remove it to a plate.

Turn the burner on high and add a one cup beef broth or red wine. Use a whisk to deglaze the pan (scrape up all the delicious brown bits at the bottom of the pan). Return the roast to the pan and add another cup or two beef broth--enough to cover the roast halfway. Add the onions and carrots. Add another cup or half cup of beef broth if necessary. Add the rosemary and thyme. Submerge them in the liquid beneath or on the side of the roast.

Put the roast in the oven, covered, for 2 hours. Don't peek!

To serve, place the meat on a cutting board and slice off a piece or pull it apart with a fork. If it's done right, it will fall apart on the fork.

I got this recipe from Adventures in Home Cooking. My family really enjoyed this recipe, I cannot wait to make it again.

Three Day Coconut Cake

2008-10-06T09:37:00.001-04:00

Three Day Coconut Cake

Ingredients:

1 pkg. yellow butter flavored cake mix

2 c. sugar

1 16 oz. carton sour cream

3 6 oz. pkg. frozen coconut

8 oz. frozen whipped topping

Directions:

Prepare cake mix according to directions on box for 2- 9 inch cakes.

When cake is completely cooled, split layers in half horizontally.

Thaw coconut and whipped topping.

Reserve ½ package coconut. Pat with paper towels to remove moisture.

Combine sugar, sour cream and remaining coconut, blending well. Chill. Reserve 1 ½ cups of the mixture for frosting.

Spread remaining mixture between layers.

Combine reserve sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake. Garnish with reserved coconut.

Seal in an air tight container and store in refrigerator three days before serving.

Amazing Pork Tenderloin

2008-10-06T07:55:00.000-04:00

INGREDIENTS

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

DIRECTIONS

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

This recipe is from AllRecipes.com. I made this for my Aunt and Uncle. They loved it!

Red Velvet Cherry Torte

2008-10-06T06:29:00.000-04:00

Red Velvet Cherry Torte

Ingredients:

1 package red velvet cake mix
1 21oz. can cherry pie filling
¼ teaspoon almond extract
1 8oz. container frozen whipped topping, thawed
¼ cup toasted sliced almonds, if desired

Directions:

Preheat oven to 350°. Grease and flour (or use non-stick spray) two 9 inch round pans (can use 9X13 pan)
Prepare, bake and cool cake, following package directions for basic recipe.
Combine pie filling and almond extract in small bowl. Stir
*Place one cake layer on plate, then spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 ½ inch of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
***Bake in 9X13 pan…..“frost” entire cake with cool whip, spoon pie filling on top.

I got this recipe from one of my 4-H volunteers and I needed a dessert to make for my Aunt and Uncle so I decided that I would try it. My Aunt, Uncle, and Parents loved this recipe. I cannot wait to make it again.

Menu for April 20-26, 2008

2008-04-20T22:26:00.000-04:00

Sunday- Baked Chicken Romano
Monday- Grilled Cheese and Soup (I work till 7:00)
Tuesday- Chinese
Wednesday- Chicken Brushetta
Thursday- Roast, Potatoes & Carrots
Friday- Chicken Enchiladas
Saturday- Barn Bash (A Huge 4-H Event)

Baked Chicken Romano

2008-04-20T18:59:00.000-04:00

We received Lenny's brothers wedding invitation and needed to decided what we wanted for dinner. Our choices were Prime Rib (usually rare) and Baked Chicken Romano. I decided that I wanted to try the Chicken Romano before selecting it. I knew that I would be eating this because just thinking about rare meat makes me sick.

Ingredients:
4 skinless, boneless chicken breasts (5 ounces each)
1/4 cup all-purpose flour
2 tablespoons olive oil
3/4 cup chicken broth
1 package (10 ounces) frozen broccoli, thawed
1/4 cup sliced almonds

For the Sauce:
3 tablespoons butter or margarine
3 cloves garlic, minced
2 1/4 cups chicken broth
3 tablespoons all-purpose flour
1 cup grated Romano cheese, divided

Serves 4

1. Preheat oven to 350F. Grease a large, shallow baking dish.

2. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Add chicken; cook, turning once, until golden, about 10 minutes. Stir in broth. Reduce heat to medium-low. Cover; simmer for 15 minutes.

3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat. Add garlic; sauté for 1 minute. Reduce heat to low. Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes.

4. Drain pan juices from chicken; combine with sauce. Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes.

5. Arrange broccoli in prepared dish; pour half of sauce on top. Place chicken over broccoli; top with remaining sauce. Sprinkle with almonds. Bake for 25 minutes. Remove from oven; sprinkle with remaining Romano. Bake for 5 minutes longer.

Dulce De Leche Ice Cream Sundaes

2008-03-23T22:06:00.000-04:00

Ingredients:
Chocolate sauce 1 1/2 cups whipping cream 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Streusel
1/2 cup all purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1/8 teaspoon salt

Blondies
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1 large egg
1/4 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate chips

2 pints dulce de leche ice cream

Directions:

For chocolate sauce:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.

For streusel:
Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.

For blondies:
Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.

Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

Source: Bon Appetit

Marinated Pork Chops

2008-03-23T22:04:00.000-04:00

With the pork chops from my families farm, I decided that I needed to play around and see what different ways that I might like them.

INGREDIENTS:
• 1/4 cup vegetable oil
• 1 tablespoon and 2-1/4 teaspoons soy sauce
• 1 tablespoon and 1 teaspoon vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon prepared mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried parsley flakes
• 1 garlic clove, minced
• 2 (1 inch thick) pork chops

DIRECTIONS:
1. Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

Source: Allrecipes.com

Baked Ziti

2008-03-23T19:50:00.000-04:00

Ingredients:

1 box (16 oz) Ziti pasta
1 jar spaghetti sauce
1/2 lb ground beef
1/2 lb pork sausage
Salt, black pepper, garlic, red pepper flakes (all to taste)
12 oz cottage cheese (or ricotta if you prefer)
1/2 cup (4 oz) mozzarella cheese
1/4 cup grated Parmesan Cheese
8 slices provolone cheese

Directions:

Preheat oven to 350 and grease the bottom and sides of a 9 x 13 casserole dish.- Bring a large pot of water to a boil, season water with salt, boil pasta till al dente; drain and set aside.- Meanwhile brown sausage and ground beef in skillet and season with desired amounts of salt, black pepper, garlic and red pepper flakes. Drain excess grease away from meats and return back to skillet. Add the jar of spaghetti sauce and let simmer until you are ready to assemble the dish.- Place enough sauce mixture on the bottom of the pan so the noodles won’t stick. Then assemble the rest of the dish- half of the cooked noodles, all of the cottage cheese, 4 slices of provolone cheese, 1/2 of the remaining sauce, remaining noodles, half of the mozzarella and Parmesan cheese, remaining sauce, remaining cheese.- Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly. Let set 10 minutes to cool before serving.

Whole-Wheat Pizza Dough

2008-03-23T18:35:00.000-04:00

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 500°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately

Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Nutrition Information:
- Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.
- Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.

Source: Amber's Delectable Delights

Zesty Red Potatoes

2008-03-23T18:26:00.000-04:00

I needed something to go with my bbq pork chops so off to allrecipes I went. I found this recipe. I had everything but the onion so I decided to make it without. We really liked these potatoes, but next time I will try to have the onion to add to it.

INGREDIENTS

6 medium red potatoes, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 cup butter or margarine, melted
1/2 teaspoon crushed red pepper flakes
salt to taste

DIRECTIONS

Arrange potatoes and onion in an ungreased 9-in. square baking dish. Combine butter, pepper flakes and salt; drizzle over potatoes and onion. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 15-20 minutes longer or until potatoes are tender.

Source: Allrecipes.com

Banana Nut Bread

2008-03-23T14:14:00.000-04:00

I am always looking for new banana bread recipes. When I saw this recipe on Katie's Blog, Good Things Catered, I just had to try it. I still have a couple more recipes to try, but this one was very good.

Ingredients:
1/2 c. shortening
1 c. sugar
2 eggs
1 c. mashed bananas (about 3 medium; the browner, the better!)
3 Tbsp sour cream
1 Tbsp lemon juice
2 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 c. walnuts (I really like Banana Nut Bread so I added some nuts that I had on hand)

Directions:
-Preheat oven to 350 degrees
-In bowl of stand mixer, cream shortening and sugar.
-Beat in eggs one at a time; then bananas, sour cream, and lemon juice.
-Sift together flour, baking powder, salt, and baking soda.
-Slowly add dry ingredients to mixture.
- Add nuts.
-Pour into greased and floured 9x5x3 loaf pan.
-Bake for 60 minutes.

Photography

2008-03-22T14:44:00.000-04:00

Lenny has started doing photography competitions with this online message board ever since we get the new camera for Christmas. Here are some pictures that he has taken. I think that they are awesome! Each week there are different themes.

Theme: Fences

Theme: Pollution

Theme: Pee-A-Boo

Theme: Mug Shot

Blueberry Scones

2008-03-22T12:48:00.000-04:00

My husband loves blueberries so he bought a huge thing of blueberries from Costco. I so far have made Blueberry Waffles, Muffins, and now these. He has loved everything so far so hopefully he will love these too.

Ingredients:
2 c. flour plus 2 Tbsp, plus 1 Tbsp (I did not use the 1 Tbsp since I used fresh berries)
1 Tbsp baking powder
3 Tbsp sugar
1/8 tsp salt
6 Tbsp butter, plus 1/2 Tbsp, chilled
1 Tbsp vanilla
1 c. half and half, chilled (I did not have any half and half so I used this substitution= 7/8 cup milk and 7/8 tablespoon melted butter, cooled )
2/3 c. frozen Maine wild blueberries (I used a cup of fresh)

Directions:
-Preheat oven to 425 degrees and line a baking sheet with parchment. (I used my pizza stone instead)
-In small bowl combine frozen blueberries and 1 Tbsp flour and toss to combine. (I left this step out)
-Place blueberry mixture back into freezer. (I left this step out)
-In large bowl, combine flour, baking powder, sugar and salt.
-Take butter out of fridge, cut into chunks and add to flour mixture.
-Cut butter into flour until pea sized or smaller.
-Add vanilla and half and half and mix in with a spoon until just barely incorporated.
-Take blueberries out of fridge and knead into mixture until mixture forms a ball of sticky dough.
-Turn dough out onto floured surface and pat down into rough 9-10 inch circle.
-Cut into 8 triangles and place triangles onto prepared baking sheet at least an inch apart.
-Take 1/2 Tbsp butter and cut into 8 small pieces.
-Place one small piece of butter on top of each scone.
-Place in oven and bake for 15 minutes.
-Let cool and enjoy.

Source: Good Things Catered

Chicken Cordon Bleu

2008-03-10T07:53:00.000-04:00

This is a recipe that my Foods Committee for 4-H used for their County Officials Dinner. I thought that it turned out amazing! Everyone there loved it.

Ingredients:

4 chicken breasts
4 slices Provolone cheese
4 slices dried beef
8 slices bacon*
1 cup sour cream
1 can cream of chicken soup
¼ teaspoon seasoned salt

Directions:
- Pound each chicken breast to ¼ inch thickness. Place 1 slice of cheese and one slice of dried beef on top. Roll chicken, tucking in sides to secure cheese and beef. Wrap one piece of bacon* around the chicken roll.
- In a small bowl, mix sour cream, chicken soup and seasoned salt. Put a few spoonfuls in bottom of greased dish. Place chicken rolls seam side down in dish. Spoon remainder of soup mixture over chicken rolls.
- Cook in oven for approximately 3 hours at 300 degrees or 45 minutes at 350 degrees, then microwave for 10 minutes.

4 servings.

* I cook bacon slightly before wrapping around the chicken.

Source: Lena Osborne (4-H Volunteer)

Surprise Hasbrowns

2008-03-10T07:43:00.000-04:00

This is a recipe that Lenny's Aunt used to make for all their family get togethers. This was one of his favorite dishes so I decided to make it for him.

Ingredients:

12 oz sour cream

1/2 tsp. salt

1/4 tsp. pepper

1 can celery soup

1 can cream of potato soup

1 (10 oz) cheddar cheese

1 lb. hashbrowns (the shredded kind) (I actually used almost 2 pounds)

Onion (to taste) (I did not use any onion, because I did not have any)

Directions:

- Mix sour cream, seasonings, soups, milk, and 1/2 of cheese.

- Combine in greased 9x12 baking dish with potatoes and onion.

- Put rest of cheese on top and bake 1 1/2 hour (covered) at 350 degrees.

Source: Lenny's Aunt

Lasagna

2008-03-09T16:47:00.000-04:00

This is about the easiest recipe of Lasagna that I have ever made. Lenny loves it though. It is very meaty, I think that is his favorite thing about it. I think that next time I will try a little more difficult recipe and see how that turns out.

Ingredients:
4 Lasagna Noodles
1 pound Ground Beef
1 cup Small Curd Cottage Cheese
1/2 jar Spaghetti Sauce
1 bag of Mozzarella Cheese

Directions:
- Preheat oven to 375 degrees F.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet, brown ground beef. Using a fork, mix cottage cheese.
- In a 8X8 inch baking pan, layer spaghetti sauce, noodles, ground beef and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

Source: My Tiny Little Kitchen Creations

Roasted Red Potatoes

2008-03-02T20:45:00.000-05:00

Ingredients:
4 red potatoes
2 Tbls bread crumbs
1 Tbls olive oil
1 Tbls Parmesan cheese
Your choice of seasonings (I used garlic power, parsley, and Italian)

Directions:
- Preheat oven to 375 degrees
- Slice potatoes into wedges and place into medium bowl. Season with all the remaining ingredients and place into preheated oven. Cook for 30-40 minutes or until potatoes are done to your desired crispness.

Nutter Butter Frozen Peanut Butter Pie

2008-03-02T20:08:00.000-05:00

This is one really rich pie. I was only able to eat half of this piece and I like rich stuff. It was really really good though!

Ingredients:
Crust:
24 Nutter Butter Cookies
5 Tbsp. Butter, melted

Filling:
1 pkg (8oz) Cream Cheese
1 C. Creamy Peanut Butter
3/4 C. Sugar
1 Tbsp. Vanilla
1 Tub Cool Whip Topping, thawed, divided

Directions:
- Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter press onto bottom and sides of 9 inch pie plate.
- Mix cream cheese, peanut butter, sugar, vanilla with electric mixer on medium speed until well blended. Gently stir in 1 1/2 cups whipped toppings. Spoon into crust.
- Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be easily cut.

Extra Special- Garnish with remaining whipped topping and additional cookies, if desired.

Lemon Pepper Pork Chops

2008-03-02T18:59:00.000-05:00

I am not a big pork fan, but this weekend we went home to help my parents butcher some pigs so I had to bring some back since it was so fresh! I made these pork chops and DH loved them. i know that we will defiantly be eating these again.

INGREDIENTS:
4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce

DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C).
- Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
-Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

Ultimate Chicken Fingers

2008-02-26T08:44:00.000-05:00

I got this recipe off the back of the Bisquick box. It was much better than I expected. Very easy and tasty!

Ingredients:

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika (I left this out because I did not have any)
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Directions:

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Baked Penne Marinara

2008-02-26T08:38:00.000-05:00

Ingredients:

8 oz penne pasta

1/2 cup cottage cheese

1-2 cups spaghetti sauce

1 Tbls butter

1/3 cup seasoned breadcrumbs

Parmesan cheese

Directions:

- Preheat oven to 350.

- Cook and drain pasta and mix with ricotta cheese. Place in bottom of small baking dish.

- Place desired amount of spaghetti sauce over the noodles. Sprinkle with Parmesan cheese

- Melt butter in small saucepan (or in the microwave) and mix with breadcrumbs.

- Top spaghetti sauce with breadcrumb mixture and Parmesan cheese (if desired). Bake at 350 for 20-30 minutes or until sauce is bubbly and breadcrumbs are browned.

Alfredo Pasta Bake

2008-02-26T08:28:00.000-05:00

This is something that I have seen in several blogs and decided that I wanted to try it. I changed it up a bit so my recipe is a little different from the others, but it was really good. DH was heading to my parents house so I sent some to my mom and she loved it.

Ingredients:

8 oz pasta, cooked and drained

4 cups broccoli florets

1.5 cups chicken, cooked and shredded or diced

1 jar alfredo sauce

1 cloves garlic, minced

4 cups Italian Cheese Mixture

2 Tbls butter

Directions:

- Preheat oven to 350 degrees

- Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Amazing Fruit Salad

2008-02-23T20:38:00.000-05:00

This is an amazing fruit salad that we found when I was in high school. I used to play travel soccer and they would always have cookouts after the semi-local tournaments and we were always assigned fruit salad.

Ingredients:
1 large can fruit cocktail
1 can peaches sliced - cut in chunks
1 can pears sliced - cut in chunks
1 20oz pineapple chunks
1 small pkg instant vanilla pudding
3 TBS Tang

Directions:
Drain all fruit except pineapple (save juice) mix all fruit together.
Mix pineapple juice, vanilla pudding and Tang until well blended and over over mixed fruit and chill.

Garlic Cheddar Chicken

2008-02-10T17:08:00.000-05:00

I was looking for something different to make for dinner. I found this on April's blog and thought that it looked good. I changed a couple things because I did not have enough. My changes are in red.

Ingredients

2 tablespoons butter
1 clove garlic, minced (I only used 1/2 of a clove)
3 tablespoons dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1/4 cup and 2 tablespoons shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano (I used Italian seasonings)
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves - pounded thin

Directions

Preheat oven to 350 degrees.
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Whipped Chocolate Dessert

2008-02-10T15:32:00.001-05:00

This is a recipe that I used to make all the time when I was younger. It is a great quick dessert.

Ingredients

1 graham cracker crust

1 (12 ounce) cool whip (room temperature)
1 large Hershey's Symphony Chocolate bar with Toffee

Directions

Melt chocolate bar. Mix chocolate and cool whip. Pour filling into pie shell and place in refrigerator. Take about 4 hours to set. Serve!

Salsa Chicken

2008-02-10T15:25:00.000-05:00

I saw this recipe on several different foodie blogs and decided that I need to try it. I think that if I make it again that I will probably not use the chili powder because it smelled too much like chili.

Ingredients

2 chicken breasts, skinless

1 cup salsa

1/2 cup low fat cheddar cheese

1 tbsp chili powder

1/2 tbsp cumin

1 green pepper, sliced (I used chopped up jalapeno pepper instead)

Directions

Preheat oven to 375. Brown chicken in skillet (no need to cook through). Toss chicken with seasonings, then add to casserole or baking dish. Add salsa and green pepper. Bake uncovered for 25-30 minutes. Add cheese and bake for an additional 5 minutes until cheese is melted.

I served this with Mexican Rice.

Chicken Casserole

2008-01-09T07:51:00.000-05:00

I have not clue where this recipe came from. It has been around my family for quite a few years. We love it because it is so easy to make.

Ingredients:

3 chicken breasts, stewed

2 cups chicken broth

1 large pkg Pepperidge Farm stuffing mix

3/4 cup Milk

2 tbsp butter

1 can cream of mushroom soup

1 can cream celery soup

Directions:

Flake chicken into casserole dish; mix milk and soup together. Pour over chicken. Melt butter and add to broth, add stuffing mix. Sprinkle over chicken. Bake at 350 F for 30 minutes.

I got Tagged!!!

2008-01-08T10:07:00.000-05:00

What were you doing 10 years ago?
10 years ago I was 15 years old! I was playing soccer indoor and outdoor, haning out with friends and school work.

What were you doing 1 year ago?
I was defiantly in all out wedding planning mode. This was when we were probably sending out our STD's because we did it at the first of the year.

Five snacks you enjoy:
1. Ice Cream with Strawberries
2. Nachos
3. Skittles
4. Apples with peanut butter
5. popcorn

Five songs that you know all the lyrics to:
Hmmm... I will need the artist signing with me
1. Waterfalls by TLC I even used to know the rap at the end
2. Brown Eyed Girl by Van Morrison
3. Dream Big by Ryan Shupe and the Rubberband
4. ???
5. ???

Five things you would do if you were a millionaire:
1. Take care oy my parents and the rest of my family
2. Build our dream house
3. Travel, Travel, Travel
4. Coach, Louis Vuitton, and all the other expensive stuff that I dream about
5. Donate a ton of money to Charities

Five bad habits:
1. Leaving half empty glasses around the house
2. Staying up too late
3. Procrasinating
4. Being too much of a planner
5. Waiting to really clean until we have someone coming to visit

Five things you like doing:
1. Spending time with Lenny
2. Doing nothing!!
3. Reading a good book
4. Having a nice dinner or going out
5. Traveling!!!

Five things you would never wear again:
1. leg warmers
2. tight rolled jeans
3. New Kids on the Block T-shirts
4. a perm
5. LA Gear

Five favorite toys:
1. Laptop
2. DVR
3. KA Mixer
4. Digital Camer
5. Breadmaker

http://loveofmylifeswork.blogspot.com/

http://monkeyinthechickenroom.wordpress.com/

http://sarahsinthekitchen.blogspot.com/

Dijon Rosemary Chicken

2008-01-08T07:55:00.000-05:00

(Dijion Rosemary Chicken & Broccoli with Mustard Vinaigrette)

This is another recipe from the Holly Clegg "Trim & Terrific Cookbook" This is definatly a recipe that I will be making again.

Ingredients:
1 1/2 to 2 poounds skinless, boneless chicken breasts
2 tablespoons Dijon mustard
1/4 teaspoon garlic powder
1 teaspoon dried rosemary leaves
Pepper to taste
1/4 cup grated Parmesan cheese

Directions:
Preheat oven to 350 F
Line baking sheet with foil. Lay the chicken on the foil.
In a small bowl, mix the mustard and garlic powder, and spread on top of each chicken breast. Sprinkle with rosemary and pepper. Top with the cheese. Bake 45 to 50minutes, or until the chicken is done. Serve.

Broccoli with Mustard Vinaigrette

2008-01-08T07:43:00.000-05:00

I got a new recipe book from my Aunt for Christmas. It is Holly Clegg "Trim & Terrific Cookbook" This is a local chef from Baton Rouge where my Anut is from. here is the first recipe that I tried. We will not be serving this again... '

Ingredients:
1 bunch fresh broccoli, trimmed and cut into florets
1/4 cup finely chopped green onions (scallions)
2 cloves garlic, minced
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dry mustard
1 tablespoon olive oil
1 teaspoons Dijon mustard
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
Place the broccoli in a microwave-safe disj with 1/4 cup water. Cover, and cook 8 minutes, or until the broccoli is tender;drain.
Combine the green onion, garlic, tarragon, and dry mustard in a bowl. Whisk the oil into the green onion mixture. Add vinegar, Dijon mustard, salt, and pepper. Pour vinaigrette over the broccoli, tossing to coat. Serve hot or at room temperature.

Peppermint Bark

2007-12-19T08:02:00.000-05:00

INGREDIENTS:

• 1 pound white chocolate

• 1 pound dark chocolate

• 1/2 pound peppermint bits

DIRECTIONS:

1. Line a large pan with heavy-duty foil.

2. Melt white chocolate on the stove in a skillet with water (put choclate in a small bowl). Stir occasionally, until chocolate is melted and smooth.

3. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour.

4. Melt dark chocolate on the stove in a skillet with water (put choclate in a small bowl). Stir occasionally, until chocolate is melted and smooth. Pour this chocolate on top the white chocolate/peppermint.

Toffee Candy

2007-12-19T07:44:00.000-05:00

Another really easy candy to make...

Ingredients:

Chocolate

Toffee Bits

Candy Cups

Directions:

Melt Chocolate and then mix toffee in the chocolate until you get the right consistancy. Spoon candy into cups.