Thursday, December 24, 2009

Santa's Spice Cookies!

Okay, I just noticed that these were somewhat similar to the cookies in the post below, but I'm still posting them cause I have to call my mom everytime I make them, and they are a bit of comfort food for me. They remind me of my childhood:)
Also I'd like to wish everyone a Merry Christmas!!!!

  • 2 1/2 C flour
  • 2 tsp baking soda
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 3/4 C butter
  • 1 C sugar
  • 1 egg
  • 1/4 C molasses
Sift dry ingredients together (except for sugar). Beat butter, sugar, and egg till light and fluffly. Beat flour mixture into egg mixture alternately with molasses.

Once dough is mixed, place in refrigerator for 1 hour.

Preheat oven to 375 degrees and lightly grease cookie sheet. Shape dough in to 1/2" balls, roll in powder sugar, place on cookie sheet and bake 8-10 minutes. Sprinkle with powdered sugar as soon as pulled out from the oven.

Tuesday, December 22, 2009

Chewy Ginger Molasses Cookies

I received these as a gift and I gobbled them down in about 2 seconds. I was told I could have the recipe, but it didn't come for a few days. In the meantime, I couldn't wait, so I attempted to make another recipe. They were good, but paled in comparison to these! These are the best! After a little reminder that I NEEDED to have the recipe, I got it, and now I need to make some more!

Original recipe from Ali @

1 1/2 cups butter, softened
2 cups sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt

Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

With and electric mixer, beat together butter and sugar until combined. Add in the eggs and molasses, and beat until combined. Then slowly add in the dry ingredient mixture until combined.

Roll the dough into small balls (about 1" in diameter). Fill a small bowl with sugar (I used raw sugar. It make the cookies look cool and gives the cookies a little crunch. Love it!), and roll each ball in the sugar until it is completely coated. Place on cookie sheet, and bake for about 8-10 minutes. One they are done, remove from the oven and let cool for a minute or two. Then transfer to wire racks and let cool completely.

Monday, December 7, 2009

Peanut Butter Chocolate Chip Bars

I got this recipe from my mother-in-law. They are very yummy and great for sharing if need treat ideas for the holidays.

2 eggs
1/3 c. water
1/4 c. margarine, softened
1 c. crunchy peanut butter
1 pkg. yellow cake mix
2 c. chocolate chips

Heat oven to 375 degrees. Grease and flour 9x13 pan. Beat eggs, water, margarine, peanut butter, and half the cake mix (dry) until smooth. Stir in remaining cake mix and the chocolate chips. (Dough will be stiff.) Spread in to pan. Bake about 20-25 minutes. Cool. Cut into bars.

Makes about 30 bars.

Saturday, November 21, 2009

Spinach Artichoke Dip

I got this recipe from a friend of my mom's. It is delicious, even those who say they don't like spinach or artichokes have said that they like it.

12 oz. cream cheese, softened
1 pt. heavy whipping cream
1 tbsp. garlic powder
1 tbsp. garlic pepper
1 pkg. frozen spinach (cooked and drained well)
2 13 oz. cans of artichoke hearts (in water, chopped)
2 cups Monterey Jack cheese, shredded
1/2 c. grated parmesan
1/2 c. shredded mozzarella

Preheat oven to 350 degrees.
With a mixer, beat cream cheese and cream together until smooth. Add seasonings, stir in drained spinach and artichoke hearts. Add monterey jack & parmesan cheeses and stir until combined. Spoon mixture into a baking dish, top with mozzarella cheese. Place on a cookie tray and bake for 20 minutes. Serve with cubed bread or chips.

Wednesday, November 11, 2009

Pumpkin Rolls

I feel like I need to contribute to this blog since I have taken many great recipes from it! This is my favorite treat to make a few days before Thanksgiving. I make about 3 rolls at once and then freeze them. I like to cut and serve them frozen because me and my family like them better that way.

Preheat oven to 375 degrees.

Mix together: 3/4 cup flower, 1 cup sugar, 2/3 cup pumpkin pie mix, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg. 1 teaspoon baking soda.
Beat 3 eggs in a separate bowl and then add it to the dry mix. Beat everything together until nice and smooth.

Spread wax paper over a cookie sheet and spray it with baking spray. You will probably need to use to sheets and stagger them. Because one isn't wide enough.

Pour the pumpkin mixture onto the cookie sheet and smooth it out.

Bake in oven for 15 mn.

Meanwhile... spread out a clean hand towel and sprinkle it with powdered sugar. (using a sifter helps)

When cooking time is done immediately lay and flip the cooked pumpkin mixture directly on to the towel. then take off the wax paper.

Now roll up the pumpkin roll along with the towel up like a cinnamon roll to cool.


Beat together 1 cup powdered sugar, 1 8 oz cube of cream cheese, 1 Tablespoon butter, 1 teaspoon vanilla.

Unroll pumpkin roll and spread frosting over the top of it.

Roll it back up without the towel this time.

Wrap in tinfoil and place it in the freezer. Or enjoy it warm if you like.

Tuesday, September 15, 2009

Meat Pie

I don't know about you, but I just made a meat pie for the first time and it is so good and really easy. If I would have known how easy it was I would have been making it a long time ago. This will definitely be on our table a lot, now!

Brown about 1 lb. of hamburger with 1 small chopped onion and seasonings you prefer. I just used some seasoning salt and pepper.
Add about half a bag of frozen peas and carrots.
Mix half a can of cream of mushroom soup with half a can of water. Add to meat and veggie mixture.
I bought the pre-made rolled pie crust that I found by the refrigerated cookie dough. Put one crust on the bottom and trim excess, fill with mixture, and place a crust on top, trim excess. Pinch edges, cut some slits on the top to vent. Cook at 425 for about 30-40 minutes or until crust is golden brown.

(We are probably pigs but my husband and I and our 3 year old ate the whole pie, so if you have a larger family you may want to double the recipe!)

Tuesday, September 8, 2009

cracklin' cauliflower....

1 teaspoon kosher salt
1 small head cauliflower
2 tablespoons butter
2 tablespoons flour
1 2/2 cups whole milk
1 teaspoons horseradish
1 teaspoon dijon mustard
1/8 teaspoon nutmeg
3/4 cup grated gruyere

8 butter crackers (ritz or similar)
1/2 cup panko {I substituted panko with more butter crackers}
1 tablespoon butter
1/4 cup grated gruyere
Heat over to 450'. Bring 6 cups water to a boil. Add 1/2 tsp kosher salt and cauliflower. Let simmer for 6 minutes or until cauliflower is tender. Rinse in cold water and drain.
Melt butter in saucepan. Add flour and whisk 2 minutes. gradually add milk to combine. Bring saucepan to a boil, whisking often, then bring it to a simmer for 1 minute. Remove from heat and add horseradish, dijon, remaining 1/2 tsp salt, and nutmeg. Stir in cheese and then cauliflower. Pour into a casserole dish.
topping: combine crackers, panko, and melted butter.
Sprinkle cheese on top of cauliflower mixture then add crumble topping.
Bake 15 minutes or until golden brown and bubbly. Let stand about 5 minute before serving.
**sounds like a finicky recipe, but it's actually very fast to make! this recipe comes from the September issue of family fun magazine.

Tuesday, August 25, 2009

Chocolate Cake Mix Cookies

Andes Mint Chocolate Cookies

There are several delicious cookies you can make with this simple recipe:

1 box Devils Food Cake Mix
2 eggs
1/2 c. oil

Mix ingredients.

From there you can wrap dough around mini peanut butter cups or Rolos and bake at 350 for 8-10 minutes. You can also sprinkle with powdered sugar if you'd like.

Or, you can bake cookies at 350 for 8-10 minutes. As soon as they come out of oven, immediately place an Andes mint on each cookie and let melt. Then take the back of a spoon and spread the melted mint on top of cookie. Let cool.

So easy and so good!

Saturday, August 22, 2009

peach cobbler crumble....

Peach filling mixture:
8-10 peaches
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour

3/4 cup butter (cube and a half)
1 1/3 cup flour
1 1/3 oats
2/3 cups brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda

Peel peaches and mix in remaining peach filling ingredients. Spread peach mixture in a 9x13 baking dish. In a separate bowl combine crumble ingredients and spread on top of peach mixture. Bake at 350' for 25-30 minutes, or until slightly brown on top.

Serve with vanilla bean ice cream and if you dare, caramel sauce!

sweet carrots and peas....


from this:
to this:

8 carrots
1 tablespoon sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 tablespoons butter
1 package frozen peas (10 oz.)

Cook carrots in small amount of water for 8 minutes, until tender, but firm. Drain carrots. Sprinkle with sugar and cornstarch. Add orange juice and butter. Stir over low heat until thickened. Prepare peas according to package. Add peas to carrots. Salt to taste.

Tuesday, June 30, 2009

Wild Rice Salad

I got this from Good Day Utah on Fox 13 and made it last night. It was a nice light and yummy meal for the summer.

3 c. cooked wild rice mixture
3 c. chopped cooked chicken
1 c. dried cranberries
2 Granny Smith apples, peeled and diced
1 medium carrot, grated
1/2 c. white balsamic vinegar
5 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
3 green onions, finely chopped
1/4 c. toasted slivered almonds

Combine rice, chicken, apples, carrots, onions, and cranberries in medium bowl. Combine vinegar, olive oil, salt and pepper in a shaker. Shake until mixed and pour on salad. Refrigerate for a few hours. When ready to serve, sprinkle with toasted almonds.

Saturday, May 30, 2009

No Bake Cookies

This is for you, Corianne!


2 cups sugar
3 tablespoons cocoa
1/2 cup butter (one stick) or margarine
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups oats ( we like quick oats better)

Cook the sugar, cocoa, butter, and milk until it it comes to a full boil. Take off heat and add the peanut butter ( stir for a minute to let it melt in), vanilla, and oats. Stir until all mixed together well. Spoon onto waxed paper on a cookie sheet and let cool completely (I put mine in the fridge to help it cool faster). Then eat!

Thursday, May 28, 2009

Chicken Enchiladas

I got this recipe from my sister-in-law and after trying it, my husband and I both prefer these to the ones that I usually make with cream of chicken soup and sour cream.

1 tsp. minced garlic
1 small can of diced green chiles
1 jalapeno, diced (optional)
olive oil
1 block of cream cheese
2 c. shredded cheese
1 cup of water or chicken broth
3-4 chicken breast
A can of red enchilada sauce
half & half or heavy whipping cream

Boil chicken in a pot of water, or chicken broth until cooked. Let cool and shred, set aside. In a large skillet, saute the garlic, chiles, and jalapeno in olive oil until it is fragrant. Add cream cheese and 1 cup of the shredded cheese. Stir until melted. Slowly add the water or chicken broth and continue stirring. Add shredded chicken to mixture.

Roll mixture in tortillas and place in pan. Pour enchilada sauce and half & half/whipping cream over the top. Sprinkle the remaining cheese on top. Bake at 350 for 30 minutes.

*My sister-in-law says that this makes enough to fill a 9x13 pan and a 8x8 pan, but given my small family, i only made it with 2 chicken breast and it filled one 9x13 pan, so depending on your family size, you can decide how much to make.

Danish Cheese Squares

These are delicious as part of a breakfast or brunch.

2 tubes of crescent rolls (ok to use lowfat)
2 blocks of cream cheese *at room temp (ok to use lowfat)
1 c. sugar
1 tsp. vanilla
1 egg yolk (save the white)

1/2 c. sugar
1 1/2 c. chopped nuts (optional)
1 tsp. cinnamon
1 egg white (whipped)

1. Spread one package of rolls into a 9x13 pan.
2. Mix the cream cheese blocks, 1 cup sugar, vanilla, and egg yolk. (Make sure that the cream cheese is at room temp, or there will be lots of lumps.) Spread mixture over the rolls.
3. Spread second package of rolls over cream cheese mixture.
4. Brush whipped egg white over the top. (Don't feel like you need to use it all, just make sure it is covered evenly.)
5. Mix the 1/2 cup sugar and cinnamon together with the nuts. Sprinkle over the top, so that it is all covered.
6. Bake for 30 minutes at 350 degrees.
7. Allow to cool and then serve.

This is good heated up, at room temp, or cold. I served it with fresh strawberries, but you can also serve it with cool whip or ice cream and have it as a dessert. Or just serve it plain. It is way yummy!!

Thursday, May 7, 2009

Mrs. Phillips' Carrot Cake

Don't let the baby food scare you. It make it easy (no shredding carrots) and moist! This recipe converted me (and a few others) to actually enjoy carrot cake. Delicious! I got this recipe from a patient at the physical therapy clinic I worked at 8 years thanks Mrs. Phillips!

4 eggs well beaten
2 c. sugar
3/4 c. oil
12 oz. carrot baby food
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. flaked coconut

Mix ingredients together, pour in a sprayed pan, bake at 350 for 25-30 min.

Soften one 8 oz. pkg. of cream cheese and one stick of butter. Blend well. Add 2 cups powdered sugar and blend.

Strawberry Topped Cake

I LOVE this cake. A good one for a Mother's Day family gathering.

Bake one white cake mix according to instructions and let cool completely.

In a bowl mix:
8 oz. cream cheese
2 c. powdered sugar
2 c. whipped topping (1 tub cool whip)

When cake is cool frost with the cream cheese mixture.

In a pot: Make 1 box of strawberry danish dessert according to the pie glaze directions (using only 1/2 c. water). Let cool slightly and add frozen strawberries. Spoon on top of cream cheese mixture. Store in fridge.

Tuesday, April 28, 2009

Peach Oatmeal Cookies

2 cups peaches, liquified in blender (Drain the juice from canned peaches before blending. You can also use applesauce, but we like peaches better!)
1 c. shortening
4 1/2 c. flour
2 tsp. soda
1 tsp. salt
2 c. chocolate chips
2 c. sugar
2 eggs
2 c. oatmeal
2 tsp. cinnamon
1 tsp. nutmeg

Mix everything together. Drop by spoonful on greased cookie sheet. Bake at 350 for 12-13 minutes. They don't look done, but they are. Store in an airtight container and they stay nice and moist! Makes about 5 or 6 dozen cookies.

These are my husbands favorite cookies!

Easy Creamy Alfredo

1 8 oz. pkg. of cream cheese (can use lowfat)
3/4 c. parmesan cheese
1/2 c. butter/marg. (or less)
1/2 c. milk - warmed (or more)

Heat/melt cream cheese, pour in warmed milk, add cheese and butter. Stir together over low heat until smooth. Season how you like it and then pour over pasta.

*I put in the or less/more because it all depends on the consistency that you want. I use skim milk, so I usually do more milk to help to make it more creamy. This is one of my husband's favorites. We love to grill chicken and add mushrooms to it.

Chicken Broccoli Casserole

2 whole chicken breasts (boned and cut up) *can use boneless
1 can cream of chicken soup
1/2 tsp curry powder
1/2 c. mayo
1 tsp. lemon juice
cooked desired amount of broccoli
1 c. sharp cheddar cheese
1/2 c. canola oil

Saute chicken about 6 min. in oil - sprinkle with salt and pepper to taste. Drain with paper towel. Mix together in separate bowl - soup, curry, mayo and lemon juice. Place cooked broccoli in 9x9 pan, place cooked chicken on top, pour chicken soup mixture on top, and sprinkle with cheese. Bake at 375 for 30 minutes.

*This is a delicious dish, especially if you like curry. I usually serve it with rice. Last time I made this, I just boiled the chicken and cut it up and put it over broccoli. It still tasted really good and made me feel like it was less fat and greasy. You can also substitute asparagus for the broccoli.

Saturday, March 28, 2009

Pork Chops with Rice

8 pork chops (I usually do six)
2 C Water
1 C uncooked Rice
2 Tsp Sage (I usually do 1)
1 TBSP Parsley
2 Tsp. Salt
1 Sliced Onion
1 Can Cream of Mushroom Soup

My recipe calls to dip pork chops in flour and brown on both sides, but I usually just brown on both sides without the dipping. In a casserole dish put 2 cups of water, 1 cup of uncooked rice, 2 tsp sage, 1 Tblsp Parsley, and 2 tsp salt. Put pork chops on top, put sliced onion on top. Then I spoon a can of Cream of Mushroom soup on top. then bake @ 350 degrees for 1 hour.

Friday, March 27, 2009

Strawberry Cheesecake Trifle


2 (8 ounce) packages cream cheese, softened (I used Nuefachel)
2 cups powdered sugar
1 (8 ounce) container sour cream (I used light)
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) Cool Whip, thawed (I used light)
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 bags frozen strawberries (I used 3 tubs of fresh)

1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the cool whip into the cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine strawberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with strawberries, and ending with cream cheese mix.
6. Top with a thin layer of cool whip
7. Cover with plastic wrap; and chill several hours.
This is stinkin good!!!

Tuesday, March 24, 2009

Four Ingredient Chicken

I got this from Good Day Utah. I have seen similar recipes, but made this and it is so easy and so yummy.

4 boneless, skinless chicken breasts
8 oz. of Russian or French dressing
8 oz. Apricot preserves
1 pkg. of dry onion soup mix

Tenderize each chicken breast by placing between two sheets of wax paper and pounding it until it is a 1/4 inch thick. Then take chicken and salt and pepper it lightly to season. Place chicken in a glass or Pyrex baking dish that has been sprayed with cooking spray and set aside. In a pan on the stovetop, mix together the other three ingredients. Cook until preserves melt and everything is incorporated together. Pour over chicken and bake for 45 minutes at 350 degrees.

I served this with rice and veggies.

Monday, March 16, 2009

melt aways.....


1 lb. butter

2/3 c. powdered sugar

1 c. flour

3/4 c. cornstarch

Combine all ingredients. Bake at 350' for 8-10 minutes.


1 cube butter

1 pkg. cream cheese

1 bag powdered sugar

2 tsp. vanilla

Add milk to desired consistency

Beware... this makes a lot of frosting! You may want to half the recipe!

Corn Beef and Cabbage for St. Patricks Day

Thought I would post this recipe for St. Patricks day tomorrow. It's an irish recipe.
1 corned beef brisket with spice packet
Several red potatoes
Several carrots - peeled
1 head of cabbage cut into small wedges
Put corned beef in crock pot and cover with water. Add spice packet, potatoes, and carrots. Let meat and veggies cook in the crock pot for a few hours. Till they are almost tender.
Add cabbage and simmer for another hour or so.
Easy and Yummy. Even if you don't like cabbage this is still good. It does make your house smell a little cabbagy though.

Wednesday, March 4, 2009

Bourbon Chicken

Of course, without the bourbon. This was a very good, and easy meal to make. I halved the red pepper flakes, and it had just a little kick still, so if you have kids like mine you may want to reduce it even more.

2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)

1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes ( I halved this )
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your pan and fry chicken bits until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. (My sauce wasn't very thick, so I added a little corstarch mixed in water). Serve over rice.

Thursday, February 19, 2009

Crispy Polynesian Butterscotch Cookies by Nestle Toll House

Like the name says, this is a (kind of) crispy/dry-ish/chewy cookie. But I love them and like having a little variety in my the dismay of my die-hard-chocolate-chip-cookie-loving husband.

Crispy Polynesian Butterscotch Cookies

1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine, softened
1/2 c. vegetable oil (I just realized I totally didn't add oil! Mine still turned out. Hmmm. I wonder what they would be like with the oil, besides more fattening?)
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1 tsp. vanilla extract
1 2/3 c. butterscotch chips (I mixed half butterscotch and half milk chocolate chips)
1/2 c. quick oats
1/2 c. crushed cereal flakes
1/2 c. flaked coconut
1/2 c. chopped nuts (aren't nuts always optional?)

Combine flour, baking soda and salt in a small bowl. Beat butter, oil, granulated sugar, brown sugar, egg, and vanilla extract in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in chips, oats, crushed cereal, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 350 oven for 10-14 minutes or until edges are crisp but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool. Makes 3 1/2 dozen cookies.

Saturday, January 31, 2009

Impossibly Easy Chicken and Broccoli Pie

1 pkg. (10 oz) frozen chopped broccoli, thawed and drained
1 1/2 c. shredded cheddar cheese
1 c. cut-up cooked chicken
1 medium onion, chopped (1/2 c.)
1/2 c. Bisquick
1 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 eggs

Heat oven to 400 degrees. Grease pie plate. Sprinkle broccoli, 1 c. of cheese, the chicken and onion in pie plate. Stir remaining ingredients in a separate bowl until blended, then pour into pie plate over broccoli and chicken.

Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Friday, January 30, 2009

Easy Cheesecake

This is such an easy and creamy no-bake cheesecake.


1/2 pint whipping cream (not cool whip)
1 (8 oz.) block of neufachel cream cheese
1/2 tsp. vanilla
1/4 cup sugar
1 graham cracker crust (you could also use oreo crust, or shortbread crust)

In a mixer, whip up cream. Add the cream cheese, vanilla, and sugar. Beat until creamy ( I sometimes let it beat for like 5 minutes to make sure there are not lumps). Spread into crust and refrigerate.

For toppings I like to just put some frozen berries (any kind) in a sauce pan, sprinkle with some sugar and bring to a simmer. I just put it on individual slices as it is being served, and the sauce can still be warm or you can chill it. My husband, who does not like fruit chunks likes Danish Dessert on top.

This cheesecake is also very good without any toppings at all!

Tuesday, January 27, 2009

Yummy Chocolate Cake

1 chocolate cake mix
2 tubs of cool whip
1 block of cream cheese
1 cup of powdered sugar
chocolate candy bar
Chocolate Fudge Instant Pudding

Bake chocolate cake as per mix instructions - bake in a cookie sheet. Let cool.
Whip together one tub of cool whip, cream cheese, and powdered sugar. Spread mixture on top of cake.

Make pudding with 2 to 2 1/2 cups of milk. Layer on top of cream cheese mixture.

Use last tub of cool whip and spread on top of pudding mixture.

Shred chocolate candy bar on top for a beautiful look.

This cake is so easy to make and it is definately a hit. Everyone will ask you for the recipe.

Sunday, January 25, 2009

Caramel Corn

2 bags of microwaveable popcorn
14 large marshmellows
1 cube of butter
1 cup of brown sugar

Pop popcorn and pour into large bowl (try to leave out the seeds). Melt marshmellows, butter and brown sugar in saucepan over medium heat until smooth (about 3-5 minutes). Pour over popped corn until evenly coated. Enjoy!

Monday, January 19, 2009

Firehouse Spaghetti

Bow Tie Pasta (12 oz)
1 lb. ground beef
1 large onion - chopped
1 tsp minced garlic
2 10 oz. cans of cream of mushroom soup
2 10 oz. cans of Rotel tomatoes with green chiles
2 8 oz. Cheddar Kaukana Cheese (the recipe recommends the Old English flavor, but I can never find that at the store, so I just use the cheddar kind.)

Cook beef, onion, and garlic together. The pasta just cook separately according to package's directions. In a separate large saucepan, mix soup, Rotel and cheese. Cook over stove until cheese melts and sauce is warmed through. Add the meat mixture to sauce. Stir and serve over pasta.

*This pasta makes a good amount. I usually cut the recipe in half when I make it for myself and my husband. The pasta sauce also is a great chip dip.

Sunday, January 18, 2009

Porcupine Meatballs

A yummy and easy recipe using ingredients you probably already have!

1 can tomato soup
1 lb. ground beef
1 cup uncooked instant rice
1 egg, slightly beaten
1/4 cup onion, minced
1 tsp. salt
2 tbs. oil
1 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. Worcestershire sauce

Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly.
Mix in rice, onion, salt, pepper, and garlic powder.
Stir in the ground beef and mix well with hands. (I put mine in a Ziploc bag so I didn't have to touch raw meat!)
Form mixture into 1 1/2 inch round meatballs.
Coat a large skillet over medium heat with oil. (I just used cooking spray)
Cook meatballs and brown on all sides.
Combine remaining soup with Worcestershire. Stir until smooth, then spoon over meatballs.
Cover with lid and simmer for 20-30 minutes, stirring every few minutes.

*I think I would almost double the sauce since we are saucy people, and we served this over rice, so we like to have more sauce for our rice. Also because while simmering, I pretty much burnt my sauce to the bottom of the pan, so there wasn't much left. Watch it closely!
I also didn't have an onion on hand so I used a little less than a tablespoon of onion powder.

Tuesday, January 13, 2009

monte cristo....

My sister's mother in law introduced our family to these wonderful little sammys! Of course there are many fancy versions out there, but this is one you can throw together to feed a hungry family!

8 slices of bread
8 slices provolone cheese
ham or any deli meat (use as much as desired)
a wee bit of mayo, if you so choose
pancake batter

Place meat and cheese on bread. Dip both sides in pancake batter. Bake until golden brown on each side! Serve with homemade jam to top it off! Mmmmmm! Makes 4 sammys.

Monday, January 12, 2009

Butterfly Cake

I made this for Sierra's birthday yesterday and I got it from kraft foods.

What You Need:

1 pkg. (2-layer size) yellow cake mix
1/3 cup raspberry jam
12 OREO Cookies
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
food coloring
1 cup fruit-flavored sweetened rice cereal
Decorations: assorted ring-shaped hard candies and Mini OREO Bite Size Chocolate Sandwich Cookies (I used Spree candies)

Make It:

PREPARE cake batter and bake in two 9-inch round baking pans as directed on package. Cool 10 min.; remove to wire racks. Cool completely.

CUT cakes crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.

TINT remaining whipped topping with food coloring as desired. Spread onto cakes. Decorate with whipped topping, cereal, candies and cookies. Store in refrigerator.

Friday, January 2, 2009

Chocolate Crackle Top Cookies


2 cups (12-oz. pkg.) semi-sweet or milk chocolate chips, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup powdered sugar

MICROWAVE 1 cup morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute;

STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature. Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in remaining 1 cup morsels. Cover; refrigerate just until firm(only takes about 15 minutes).

PREHEAT oven to 350°.

SHAPE dough into 1 1/2-inch balls; roll in powdered sugar. Place on ungreased baking sheets.

BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 3 dozen cookies.