Tuesday, April 26, 2011

Butterscotch Sauce

found this here.... www.chickensintheroad.com

Makes 6 cups


4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract


In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Thursday, April 21, 2011

Crunchy Broccoli Salad

found this at tasteofhome.com

10 ServingsPrep/Total Time: 20 min.


8 cups fresh broccoli florets
1 bunch green onions, thinly sliced
1/2 cup dried cranberries
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled
•In a large bowl, combine the broccoli, onions and cranberries. In a
small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli
and toss to coat. Chill until serving. Sprinkle with sunflower
kernels and bacon. Yield: 10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 121 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Wednesday, April 20, 2011

Lemon Crinkle Cookies

found this recipe here http://portland.todaysmama.com/2011/04/474/

Makes 2-3 dozen

½ C butter, softened
1 C sugar
½ tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1-½ C flour
½ C powdered sugar

Preheat oven to 350 degrees.

In a large bowl, mix together the butter and sugar together until light and fluffy 3-5 minutes. Add in the vanilla, egg, lemon zest, and lemon juice. Add in flour, baking soda, baking powder and salt until just combined, excluding the powdered sugar. Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar. Place on greased or parchment lined baking sheet. Bake for 9-11 minutes or until bottoms begin to barely brown Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Tuesday, April 19, 2011

Fresh Strawberry Pie

1 C sugar
1 C Water
1 small box strawberry gelatin mix
1 Pint Fresh Strawberries
3 Heaping Tablespoons Cornstarch
1 pie crust, cooked and cooled

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream.


take a plastic straw
insert it thru the pointed end of strawberry
push all the way thru center of strawberry

Sunday, April 17, 2011

Resurrection Cookies

How to Make Resurrection Cookies

This recipe is a wonderful tradition to start with your kids, no matter what age. You need to make these cookies the night before Easter. They will cook overnight in a warm oven and will be ready for you and your family Easter morning.


Things you'll need:
• 3 egg whites
• 1 cup whole pecans
• 1 tsp. vinegar
• a pinch of salt
• a cup of sugar
• a zip-lock baggie
• a wooden spoon
• wax paper
• cookie sheet
• tape
• Bible

1 Put the pecans in the zip-lock baggie. Have your children beat the pecans with the wooden spoon. Explain how this is a symbol of the Roman soldiers beating Jesus.
Read John 19:1-3.

2 Have the children smell the vinegar and then put it in the bowl. Explain how this is a symbol of when Jesus was thirsty on the cross, He was given vinegar.
Read John 19:28-30.

3 Add the egg whites to the vinegar. Explain how eggs represent life and these eggs are a symbol of Jesus giving His life for us.
Read John 10:10-11.

4 Sprinkle salt into the hands of your children.Have them taste it and then throw the rest into the bowl.Explain how this is a symbol of the salty tears that were shed by Jesus'disciples and loved ones.It also represents the bitterness of our sin. Read Luke 23:27

5 Add the sugar. Explain how the sweetest part of the Resurrection Story is that Jesus died because He loves us and wants us to trust Him so that we can be His children.
Read Psalm 34:8 and John 3:16

6 Beat your ingredients with a mixer on high speed for 12 to 15 minutes. When stiff peaks have formed explain that the white is a symbol of how clean we are when Jesus forgives us our sins when we trust Him as our Savior.
Read Isaiah 1:18 and John 3:1-3.

7 Gently fold the nuts into your mixture and drop by teaspoons on to wax papered cookie sheets. Explain that this is a symbol of the rocky tomb in which they laid Jesus' body.
Read Matthew 27:57-60

8 Put the cookies into the oven, shut the door and turn it off. Have your children place pieces of tape on the oven door to seal it. Explain that the Roman soldiers rolled the heavy stone in front of the tomb's entrance to seal in Jesus' body. Matthew 27: 65-66.

9 Tell the children it is now time to go to bed! They may feel sad, just as Jesus' disciples and loved ones felt that night they laid Jesus' body in the tomb.
Read John 16:20, 22.

10 On Easter morning, open the door and give everyone a cookie. As they are looking at it,explain that the cracks in the cookie represent the tomb. When they bite, they will find that the cookies are hollow inside! This is a symbol of the empty tomb, for the stone was rolled away...and the tomb was empty....Jesus had Risen!
Matthew 28:1-9

Tuesday, April 12, 2011


Bellini Recipe for 6
The famous original Bellini recipe was made only with prosecco, (Italian sparkling wine) and pureed white peaches.

3 ripe peaches, peeled and pitted
Fine sparkling wine or champagne, chilled

Puree the peaches in a blender. Divide the peach puree into 6 (8-ounce) champagne flutes and top with sparkling wine or champagne. Stir once.

Baby Bellini: Substitute sparkling apple cider for the sparkling wine.

Pineapple Bliss Cupcakes

Can't wait to make these
Go here to find more recipes like this!!  skinnytaste.com

 These low fat cupcakes are moist and delicious and you won't believe how easy they are to make. All it takes is a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!

1 box yellow cake mix
1 - 20 oz. can crushed pineapple, untrained

Mix together with mixer and bake according to cake mix box instructions. When cool, frost with the following:

Pineapple Fluff Cream Cheese Frosting

8 oz Philadelphia 1/3 less fat cream cheese
20 oz can pineapple in pineapple juice, completely drained of any liquid
3/4 cup marshmallow fluff

Combine all ingredients.

Calories: 140, Fat 2.8, Sugar 16.4, Points 3, Points+ 4

Quick Caramel Rolls

Note: you can use one loaf of bread dough but use the whole amount of topping. One loaf makes 12 rolls.

2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok)
soft butter
brown sugar
Could sprinkle chopped pecans on top before rolling up.

1/2 cup white sugar
1/2 cup brown sugar (packed)
3/4 cup plus 3 tablespoons thick cream

Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes.

Overnight Breakfast Casserole

Overnight Breakfast Casserole

2 lb. package frozen hash brown potatoes, thawed
1/4-1/2 c. chopped onions (I omitted)
1 lb. cooked, crumbled sausage (I use Jimmy Dean regular but you can use what you like.)
2 c. shredded Cheddar cheese
8-10 eggs
3 c. milk
S&P to taste

Spray 9x13" dish with cooking spray. Mix potatoes and onions, salt and pepper and place in dish. Then spread cooked sausage on top; then cheese. Beat eggs and milk together and pour over top. Cover and refrigerate overnight. Bake uncovered for 1 hour at 350.

Monday, April 4, 2011

Oven Omelet


"Hearty meat and potato omelet baked in the oven."

Yield 6 to 8 servings


8 eggs
1 cup milk
2 cups shredded hash brown potatoes
1 cup diced cooked ham
1 cup shredded Cheddar cheese
1 to taste salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch glass baking dish.

Beat eggs in a large bowl; stir in the milk. Stir in the potatoes, ham and cheese. Season to taste and pour into prepared pan.

Bake in preheated oven for 45 to 50, until knife inserted in middle comes out clean.

Friday, April 1, 2011

7-Up Cake

7-Up Cake

3 sticks oleo (margarine - I used Land O' Lakes because it had the most fat)
3 c. sugar
5 eggs
3 c. all-purpose flour, sifted two times after measuring
2 Tbsp. lemon extract
3/4 c. 7-Up

Combine oleo and sugar in large bowl of mixer. Cream until lemon in color. Add eggs, one at a time. Beat well after each addition. Add flour. Continue to beat well. Add lemon extract. Fold in 7-Up. Pour into oiled and floured 10-inch tube pan. Bake 350 degrees for 1 hour and 15 minutes. Cool well before serving (very important to keep it moist, I think). Best served sliced in thin slices. Freezes well.

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...