Thursday, June 30, 2011

Mustard Chicken

"Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes."

Original Recipe Yield 4 servings

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions


Preheat oven to 375 degrees F (190 degrees C).

Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.

Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Wednesday, June 29, 2011

WW Broke Bean Stew


1 Tbsp olive oil
1 large yellow or white onion, chopped
1 Tbsp chopped/minced garlic
1 tsp ground cumin
1 tsp chili powder
2 cans diced fire-roasted tomatoes (14.5oz)
3 cans (15.5 oz each) dark red kidney beans,
black bean, white beans; rinsed & drained
4 cups fat-free low sodium chicken broth
1/4 cup chopped cilantro
3 cups fresh baby spinach leaves


Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.

Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2 ½ cups of broth and bring to a boil. Reduce to a simmer.

Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.

Makes 10 Servings (1 Cup Per Serving)

Nutrition Facts:
Calories 164; Total Fat 2.1g; Sodium 780mg; Total Carb 28.7g;
Dietary Fiber 9.3g; Protein 8.2g; WW Points Plus 4

Crispy Potato Roast

found this recipe here

Serves 8*

3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme

1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

*Please note that the recipe in the photo is doubled.

Tuesday, June 28, 2011

Fruity Candy Popcorn {AKA Jello Popcorn}

found this recipe here

8 cups popped popcorn
1/4 C butter (that’s half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.

Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. You’ll start off with a mixture that’s sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish.

After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.

Pop in the oven and bake for about 10 minutes. I’ve noticed that some flavors of jello have more mix than others (kind of like my discovery about different brands/flavors of cake mix noted in this post). For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way.

Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.

Cinnamon Bear Popcorn

I need to try this for would make great gifts!

2 cubes butter
1 1/2 cups sugar
1/2 cup karo syrup

cook to a boil, then turn down and cook 5 minutes more

1 tsp. vanilla
1 tsp. cinnamon flavoring
few drops red food coloring
4 cups mini marshmallows….stir till melted

Just before pouring over popcorn add 1 pkg cinnamon bears cut up with kitchen scissors…pour quickly over popcorn. I used air popped popcorn and it almost filled a large Tupperware bowl.


Monday, June 27, 2011

Kool-Aid Playdough

found this here!!

1 cup flour
2 TBSP cream of tartar
1/4 cup salt
2 pkgs. of sugar free Kool-Aid (use the same flavor/color for each color you make)
1 cup water
1 TBSP oil
1. In a saucepan combine everything but the oil.
Stir well.
2. Stir in oil.
3.Move saucepan to stovetop and cook for 3-5 minutes on medium heat. Stir well the entire time.
4. When a soft ball starts to form, turn off the heat and remove the pan. The playdough will be HOT, so be careful.
5. Remove the ball of dough from the pan and let cool for a second.
6. Knead well until soft.
7. Store in an airtight container or a ziplock bag.

Graham Streusel Coffee Cake

1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted

1 package (18 1/2 ounces) yellow cake mix

1/2 cup confectioners' sugar
1 tablesoon milk

Combine the first five ingredients; set aside. Prepare cake mix according to package directions.
Pour half of the batter into a greased 13 x 9 baking pan. Sprinke with half of the graham cracker
mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham
cracker mixture. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk drizzle over cake.
Yield: 12 - 16 servings.

Slow Cooker Pierogie Casserole
8 servings


3 tablespoons butter
1 head cabbage, chopped
1 onion, chopped
1 pound bacon
4 (16.9 ounce) packages frozen pierogies
3 tablespoons butter


Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the cabbage, onion, and garlic. Cook and stir until the cabbage is tender, about 20 minutes.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut the bacon into bite-sized pieces; set aside.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, about 5 minutes; drain.

Place the remaining 3 tablespoons of butter into a slow cooker. Gently combine the pierogies, cabbage, and bacon; and place into the slow cooker. Cook on Low for 3 hours before serving.

Key Lime Pie Ice Cream

can't wait to try this...heard it is the best!!!
Key Lime Pie Ice Cream

2 large eggs
1 1/4 cups white sugar
4 egg yolks
2 1/4 cups half-and-half cream
3/4 cup key lime juice

graham cracker crust mixture
2 sticks of butter
about 2 cups graham cracker crumbs
about 1 cup sugar
I did not measure, you want it to be wet, not a dry mixture. I put it in the fridge for it to harden. When ice cream is done, I rolled the mixture into strips and dropped it into ice cream machine a little at a time and turned machine back on, then add more. Just don't mix to long, you don't want the crumb mixture to break up

1.Whisk together the eggs, egg yolks, sugar, lime juice in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
2.Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
This makes 1 quart

Sunday, June 26, 2011

Taqueria Style Tacos - Carne Asada

My Niece Candace shared this recipe with me...sound yummy!!! she found this recipe here

Servings: 16

"This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos."
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve

Saturday, June 25, 2011

Rolo Dream Bars

these sound sinful... need to make them very soon
I found this treasure here

Rolo Dream BarsAdapted from King Arthur Flour

Start by freezing a bag of Rolos for 2-24 hours

Shortbread Base

1 cup butter (2 sticks), room temperature
1 teaspoon salt
3/4 cup sugar
2 cups unbleached all-purpose flour (I used King Arthur)

Preheat oven to 300F.

Cream together the butter, sugar, and salt with a mixer on medium speed. Add flour and mix again until fully combined. Dough may be crumbly. This is okay.

Spray a 9″ x 13″ casserole dish with baking or cooking spray. Press dough into the dish, creating an evenly distributed crust.

Bake for 30 minutes, until cookie begins to look lightly brown around the edges. Remove from the oven and allow to cool for at least an hour.

When cookie is cool to the touch, prepare the topping.

Dream Bar Topping

2 cups dark brown sugar
1 tablespoon unbleached all-purpose flour (I used King Arthur)
1/4 teaspoon baking powder
2 large eggs, well-beaten
1 cup shredded sweetened coconut, toasted (toasting is optional)
1 cup diced nuts: walnuts, pecans, hazelnuts, sunflower seeds or crisp rice cereal
26 Rolos, frozen and unwrapped

Preheat oven to 325F.

In a large mixing bowl, combine brown sugar, flour and baking powder. Mix until evenly combined with a mixer on medium speed.

In a separate bowl, crack and then whisk eggs until yolks are broken and fully mixed into the whites. Add to brown sugar mixture and mix on medium speed again.

Add coconut and nuts, mixing until fully incorporated. Set aside.

Place 12-14 Rolos directly on top of Shorbread base in casserole dish. Spoon brown sugar-coconut mixture on top of shortbread/rolos, covering base completely.

Press the remaining Rolos into the topping. (By doing this separately, you’ll get some Rolos that melt inside the topping, and others that stay intact, which adds great texture.)

Bake for 30-35 minutes until topping is golden brown. Remove from oven and allow to cool overnight. When you first remove from the oven, the topping will be unset. It will set completely as it cools, and create an almost “brownie” like crust. Cut into bars once completely cooled.

These bars are incredibly rich, so small bars (2″ x 2″) are appropriate.

Friday, June 24, 2011

Sunshine Cake

This is my daughters recipe and oh soooo good!!
1 yellow cake mix
1 can crushed pineapple
1 can mandarin oranges
1 small box vanilla instant pudding
1 12oz tub of cool whip

bake cake according to directions
let cake cool for about 15-30 min
poke holes in the cake and pour the juice from the pineapple over the cake and let set until cake is completely cool
mix cool whip and pudding together, then fold in the oranges and pineapple.
Spread on top of cake. Refrigerate until cold and enjoy

Thursday, June 23, 2011

Bisquick Burrito Pie

This can be doubled and put in a 9X13 pan

1 c. Bisquick or Jiffy mix
16 oz. can refried beans
1/4 c. water
1 1/2 lbs. browned ground beef
1 c. salsa
1 c. grated cheese
1/2 c. sour cream

Combine beans, Bisquick and water in a bowl and mix well. Spoon mixture into lightly greased pie plate to form shell. Spoon cooked ground beef over bean mixture. Top with salsa. Bake at 375 degrees for 25 minutes. Sprinkle with cheese and bake 5 minutes more. Cut in wedges and serve with dollop sour cream, lettuce tomatoes, avocodo

Tuesday, June 21, 2011

Snow Grapes

These are delicious
Yield 12 servings

4 pounds seedless grapes
1 cup sour cream
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
1.Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

Saturday, June 18, 2011

Soft Pretzel Dogs (and Bites)

found this recipe here


1 package active dry yeast (approx. 2 ¼ tablespoons)
2 Tablespoons brown sugar
1 ¼ teaspoons salt
1 ½ cups warm water (110- 115 degrees F)
4 cups flour
2 cups water
2 tablespoons baking soda
2 – 3 Tablespoons melted butter
Coarse Kosher Salt (optional)


In the bowl of your mixer (fitted with dough hook) dissolve yeast, brown sugar and salt in 1 1/2 cups warm water. Mix in flour until you can turn your dough on a floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl. Cover, and let rise for one hour. ** This step can be done with a wooden spoon instead of a mixer. Turn the dough out onto a floured surface and knead – maybe for 8-10 minutes.**
After dough has risen, cut into 12 pieces. Let the dough rest for 5 minutes. Roll each piece into a 2-3 foot rope.
In a large saucepan, bring water and baking soda to a simmer over medium heat.
Roll your dough around the hot dogs and dip into the baking soda solution for about 20-30 seconds. Place on parchment covered (or greased) baking sheets, and let rise 15-20 minutes.
You could certainly roll your pretzel dough into any shape at this point. I had 6 hot dogs and made the rest into pretzel bites.
Brush with melted butter and salt. Bake at 450 degrees F (230 degrees C) for 8 -10 minutes, or until golden brown.

Friday, June 17, 2011

Creamy Blue Cheese Salad Dressing

Found this one here

1/2 cup mayonnaise
1/4 cup sour cream
3 Tbsp. milk
2 Tbsp. white wine vinegar
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup (2 oz.) Sargento® Crumbled Blue Cheese
1.Combine mayonnaise, sour cream and milk in small bowl; mix until smooth. Stir in vinegar, sugar, salt and pepper until blended. Fold in cheese.
2.Transfer to container with tight-fitting lid. Chill until serving time. Shake well before serving.

Monday, June 13, 2011

Lasagna Soup

found this here

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8

Aunt Agnes’ Mexican Salad

found this here

•1 lb ground beef
•1 c. shredded cheese
•1 can pinto beans
•1 large onion, chopped
•1 bottle Catalina dressing
•1 or 2 tomatoes, chopped
•1 head of lettuce, chopped (or 1 bag salad mix)
•1 bag Doritos (Nacho cheese flavor), crumbled
Brown ground beef, stirring constantly. Drain and cool. Mix ground beef with cheese, pintos, onion and dressing. Refrigerate. Before serving, add tomatoes, lettuce and Doritos.

Sunday, June 12, 2011

Penne with Ricotta and Bacon


6 Servings

1 pound penne
8 slices bacon (about 1/2 pound)
1/2 large onion, sliced
15 ounces whole-milk ricotta cheese, at room temperature
10 fresh basil leaves, chopped


In a large pot of boiling salted water, cook the penne until al dente. Reserve one ladle of cooking water, then drain the pasta and transfer to a serving bowl. In a medium skillet, fry the bacon until crisp and transfer to a plate, leaving the bacon fat in the skillet. Add the onions to the skillet and cook until golden, about 10 minutes. Stir the onions and ricotta into the pasta along with the reserved pasta cooking water. Crumble the bacon and sprinkle it over the pasta along with the basil.

Caramel Apple Cream Cheese Cookie Bars

found this here....

Caramel Apple Cream Cheese Cookie Bars

3 Tablespoons melted butter

3 Cups Golden Graham Cereal, ground in food processor

1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts

8 oz softened cream cheese

1/4 Cup sugar

1 teaspoon vanilla

21 oz can apple pie filling

1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)

9.5 oz Kraft Caramels

1/2 Cup half and half

1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.

2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.

9 squares

Friday, June 10, 2011

Sun-Dried Tomato & Basil Cream Cheese Spread

found this here

Sun-Dried Tomato & Basil Cream Cheese Spread

8 oz. 1/3-less-fat (Neufchatel) cream cheese, softened
6 tbsp chopped sun-dried tomatoes
2 tbsp thinly sliced fresh basil
Pinch of salt

In a medium bowl, using a rubber spatula or wooden spoon, press and stir the cream cheese until smooth. Stir in sun-dried tomatoes, basil and salt. Serve with toasted baguette slices, bagels, or crackers.

Makes about 1 1/2 cups spread.

Michoacan-Style Pork Carnitas

found this here

2 lbs pork butt or pork shoulder
garlic salt to season
canola oil for frying

To prepare, cut pork in small chunks roughly in 6-8 oz portions.

Season pork with garlic salt liberally and allow to rest covered and chilled overnight.

When you're ready to make your carnitas, prepare your dutch oven filled half way with canola oil and heat until you reach about 300 degrees. Carefully place your seasoned pork in the hot oil. the oil will lower in temperature due to the pork. Allow the pork to cook in the oil for about 30 minutes, turning to brown all sides. Remove the pork from the hot oil.

Allow the oil to heat up to 325-350 degrees. Carefully re-fry the pork in the hot oil until it crisps up. Remove the pork from the hot oil and allow to drain on paper towels or cooling rack.

To serve, slice up and fill your corn tortillas along with your favorite fillings.

I served my pork carnitas over a bed of romain lettuce with fresh tomato salsa, crumbled queso fresco and sliced avocado

Pesto Chicken Stuffed Shells

found this here

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

* To make ahead/freezer meals - Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese

Cheddar & Cracker Chicken

found this here

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.

Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 15 to 20 minutes.

* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness.

Best Ever Beef Dip Sandwiches

Found this here

4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

Peppermint Popcorn Bark

found this here

2 bags microwave popcorn, popped (18-20 cups)

1 6oz box candy canes, crushed

1 package Almond Bark

1 tsp peppermint extract or a few drops of peppermint oil

Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes on top of the popcorn. (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!) Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!

Weeknight Pizza Dough

found this here
2 1/2 c. flour
1 Tbsp. sugar
1 tsp. salt
1 cup hot water (120-130°)
1 Tbsp. Rapid Rise or Bread Machine yeast
2 Tbsp. olive oil

Place pizza stone in oven and preheat to 475°.

Mix dry ingredients together in a large mixing bowl. Add hot water and olive oil. Mix for five minutes and then let the dough rest 10 minutes. Roll out dough onto a piece of parchment paper (I trace my pizza stone onto parchment before placing it in the oven as a guide). Prick dough with fork and add sauce, cheese and toppings. Transfer pizza to hot pizza stone. (I use a flat cookie sheet) Bake at 475° for 12-15 minutes, until cheese is bubbly.

Candy Corn Butterfingers

found rhis here

1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Wednesday, June 8, 2011

Artichoke Bread

Found this one here
(makes 1 loaf)

1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce package) cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2. Hollow 1/2 an inch out of the center of both halves of the bread.
3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.
4. Bake in a preheated 350F oven covered in foil for 20 minutes.
5. Remove the foil and continue to bake until the cheese is melted and golden brown.

Key Lime Pie Ice Cream

found this here

Key Lime Pie Ice Cream
adapted from Cooking Light
serves 6

1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.

Pour mixture into your ice cream maker, and freeze according to manufacturer's instructions.

Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges.

Chewy Lime Sugar Cookies

found this here

Chewy Lime Sugar Cookies
from Rock Recipes

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Baked Mexican Penne

found this here Aggie's Kitchen {via South Beach Message Board}

1/2 pound whole wheat penne (1/2 box)
1 pound lean ground beef
1 TBSP olive oil
2 cloves garlic, minced
1 large bell pepper, chopped
1 large onion
1 tsp cumin
1 tsp chili powder
2 jars salsa (about 30 oz.) ~ I used Garden Fresh All Natural Gourmet Salsa
1 can black beans, drained and rinsed
salt and pepper
2 cups shredded Mexican Blend Cheese (I used light)
cilantro {optional}

Preheat oven to 350*. Boil pasta according to package instructions.

Meanwhile, saute garlic, onions, and peppers in the olive oil over medium~high heat in a large non~stick skillet. Season ground beef with salt and pepper and add to pan. Add spices and additional salt and pepper to taste. Cook ground beef until browned. Drain and add to a large bowl. Add the beans, salsa and pasta. Stir to combine.

Spray a 9x13" baking dish with non~stick cooking spray. Pour half the pasta mixture into the pan. Top with 1 cup cheese. Cover with remaining pasta. Then top with remaining 1 cup cheese. Bake for 30-35 minutes or until bubbly and the cheese is golden.

Top with chopped cilantro {if using}.

Weight Watchers Points Plus Value: 6 large servings = 10 points; 8 servings = 8 points

Chocolate Covered Toffee "Heath Bars"

found this here

1 c butter
1 c sugar
1/3 c brown sugar
2 T water
1/2 c chopped pecans
2 c chocolate chips

Line a jelly roll pan with foil. Lightly grease the foil, and set aside. Melt butter, sugars, and water in a heavy sauce pan over a medium high heat. Using your candy thermometer monitor the sugar temperature. Stir constantly until it becomes a carmely brown color and the temperature reaches 300 degrees F, turn off burner and remove pan, stir in pecans (I forgot this step so I sprinkled them on top once they were covered in chocolate). Pour sugar mixture onto jelly roll pan and spread out. Wait a couple minutes as the sugar cools and the toffee begins to set.

Using a pizza cutter slice toffee into desired size. Let cool completely.

Once toffee is completely cooled and hard, gently break apart into individual pieces. Put chocolate into a double broiler and melt gently. Drop one piece of toffee in at a time, cover completley with chocolate, shaking excess off, and place onto parchment paper to cool completely and have the chocolate set.

If you want to sprinkle with chopped nuts do so before the chocolate cools. ENJOY!

Tuesday, June 7, 2011

Monkey Cupcakes Recipe

found this cute recipe here

Monkey Cupcakes Recipe

Kids‘ eyes will light up when they see these cute jungle goodies. "They never fail to make my grand kids smile, and they’re always a hit at bake sales".Here is one my favourite recipe,try it,you will love it.

* 24 Servings

* Prep: 30 min. Bake: 20 min. + cooling


* 1 package (18-1/4 ounces) chocolate cake mix
* 1 can (16 ounces) chocolate frosting
* 24 vanilla wafers
* Black and red decorating gel
* 48 pastel blue and/or green milk chocolate M&M's
* 12 peanut butter cream-filled sandwich cookies


* Prepare and bake cake batter according to package directions for cupcakes. Cool completely on wire racks.

* Set aside 1/4 cup frosting. Frost cupcakes with remaining frosting. With a serrated knife, cut off and discard a fourth from each vanilla wafer. Place a wafer on each cupcake, with the rounded edge of wafer near edge of cupcake, for face. Add dots of black gel for nostrils. With red gel, pipe a mouth on each.

* Place M&M's above wafers for eyes; add dots of black gel for pupils. Using reserved frosting and a #16 star tip, pipe hair. Carefully separate sandwich cookies; cut each in half. Position one on each side of cupcakes for ears.

Yield:- 2 dozen.

Saturday, June 4, 2011

WW Cherry Cheesecake Fluff

oh this sounds yummy

Created by,
Serves 6

20 ounces light cherry pie filling
8 ounces fat free whipped topping
1 oz. sugar free, fat-free instant cheesecake pudding mix

In a large mixing bowl, combine cherry pie filling and cheesecake pudding mix; mix well. Fold in whipped topping. Refrigerate at least 30 minutes before serving.

Nutrition Information per serving:
144 Calories; 0g Fat (0.0% calories from fat); trace Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 Fruit; 0 Non-Fat Milk; 1 Other Carbohydrates.

Raspberry Crumble Bars

Raspberry Crumble Bars
Recipe courtesy Anne Thornton

.Prep Time:30min
Cook Time:1 hr
Serves:12 servings.

2 sticks butter, softened, plus more for the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup rolled oats
1/4 teaspoon fine sea salt
1 egg, beaten
1 cup Raspberry Preserves, recipe follows
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.

Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.

Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.

Raspberry Preserves:
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar
Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.

Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.

Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.


Cream Scones with Grilled Strawberries and Orange Cream

Recipe courtesy Paula Deen

Prep Time:20 min
Cook Time:12 min

2 1/2 cups all-purpose flour, plus more for rolling dough
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
3 ounces cream cheese
1/3 cup heavy cream, plus 1 tablespoon for brushing
1 tablespoon turbinado sugar
Grilled Strawberries with Orange Cream, for serving, recipe follows
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender, cut in the butter and cream cheese until the mixture is crumbly. Add the heavy cream, stirring just until the dry ingredients are moistened.

Turn the dough out onto a lightly floured surface. Roll or pat the dough to 1-inch thickness. Cut the scones using a 2 1/2-inch round cookie or biscuit cutter. Place on the prepared baking sheet. Brush the tops with the remaining tablespoon cream and sprinkle with turbinado sugar. Bake until golden brown, about 12 minutes.

Grilled Strawberries with Orange Cream:
Nonstick, nonflammable cooking spray
1 cup sour cream
2 tablespoons plus 1 teaspoon firmly packed brown sugar
1 tablespoon vanilla extract
1 teaspoon orange zest
1 quart fresh strawberries
8 (6-inch) wooden skewers, soaked in water for 30 minutes
Preheat the grill to medium heat. Spray the grill rack with nonstick, nonflammable cooking spray.

In a small serving bowl, combine the sour cream, brown sugar, vanilla extract, and orange zest. Set aside.

Thread the strawberries evenly onto the skewers. Grill the strawberries until barely softened, about 1 minute per side. Serve the skewered strawberries with the orange cream.


Thursday, June 2, 2011

Rainbow Cake (God's promise)

The rainbow is a beautiful token of the Lord that continues to testify of the covenant that He made with the world and all flesh (Genesis 9:11-13). It is a perfect reminder of our Lord’s protection and the keeping of His promises.

found this here

White Cake (but not really)

2 sticks (226 g) butter, room temp
2 1/3 c (466 g) sugar
5 egg whites, room temp
2 teaspoons vanilla
3 c (375 g) flour
4 tsp baking powder
½ tsp salt
1 1/2 c (355 g) milk, warmed for 30 sec in microwave to bring to room temp
Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

Lemony Swiss Meringue Buttercream
(Someday I will make a post, besides my pancakes or mint macarons, that doesn’t involve this recipe!)
I made this recipe twice today because I underestimated the amount of buttercream I would need/ I would recommend that you do the same because you would need a HUGE bowl to make this much buttercream at one time! Please click here for a step-by-step guide to making Swiss Meringue Buttercream and troubleshooting tips!

To fill and crumb coat:
9 egg whites
1 ¾ c (350 g) sugar
4 sticks (532 g) of butter, room temp
2 tsp lemon extract

To frost:
5 egg whites
1 c (200 g) sugar
2 sticks (226 g) butter, room temp
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.

Stack the layers in your preferred order and fill and frost as you would any other cake.

Once frosted, the cake can be left on the counter without any problems, but feel free to refrigerate it. Just be sure that the cake is at room temperature when serving or the frosting will be hard, not smooth

Chocolate Peanut Butter Cheesecake Lollipops

found this recipe here


1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter

5 tablespoons butter
12 ounces semisweet or bittersweet chocolate chips


1. Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

2. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

3. Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate overnight.

4. Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

5. Meanwhile, put the butter and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly.

6. Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks.

Reese’s Peanut Butter Cup Cheesecake

found this recipe here and I can't wait to try it!! I'm sure my new Grandson (Brandon) would love it!! Reese’s Peanut Butter Cup Cheesecake

•Oreo Cookie Crust
•5 cups crushed Oreo cookies
•1 cup peanuts
•1 stick (1/2 cup) butter, melted
•2 lbs softened cream cheese
•5 eggs
•1.5 cups brown sugar
•1 cup smooth peanut butter (I used Kraft, not natural)
•1/2 cup whipping cream
•1 tsp vanilla extract
•12 Reese’s Peanut Butter Cups, broken into quarters
•5 oz semi-sweet chocolate
•1/4 cup sour cream
•More Reese’s Peanut Butter Cups (4-5? However many you want, I guess.)
Oreo Crust:
1. Throw peanuts in a blender ’til they’re really small (not fine, but small). Combine the crushed Oreos and the ground peanuts with the stick of melted butter. Note: At this stage, I actually needed more butter because my crust seemed a bit dry. So about 1 stick + 2 tablespoons total.
2. Pat the crust mixture into 10-inch round springform pan. You should have enough to go up the sides.
Reese’s Cheesecake Filling:
3. Beat cream cheese until smooth.
4. Add eggs one at a time. Keep beating the eggs / cream cheese.
5. Add the sugar, the peanut butter and the whipping cream. Keep mixing.
6. Stir in the vanilla, and fold in the Peanut Butter Cups with a spatula.
7. Pour the filling into the prepared crust.
8. Cover the bottom of the springform pan with tin foil. You’re going to place it in water, so try and make it air tight. Place the springform pan into a larger baking pan, and fill the larger pan with hot water, such that the water comes about an inch up the sides of the springform pan.
9. Bake at 275 degrees F for 90 minutes, or until firm and lightly browned. Place it in the fridge.
Cheesecake Topping:
10. Melt the chocolate and the sour cream in a microwave in 20 second bursts, stirring constantly. Once it’s all melted and smooth, spread it over the cheesecake with a spatula. Drop broken up Reese’s Peanut Butter Cups on top. Or add Oreos. Or a bunch of Snickers bars and peanuts. Really, the world is your oyster.

Finally: Refrigerate the entire cake at least 4 hours. Then serve in extremely thin slices.

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...