Homemade Ranch Dressing

found this recipe here www.jasonandshawnda.com/foodiebride/archives/1419

No preservatives. No high-fructose corn syrup. Homemade ranch dressing in 5 minutes!

Ingredients
◦3/4 cup mayonnaise
◦3/4 cup sour cream
◦1 Tbsp olive oil
◦1 Tbsp lemon juice
◦1/4 to 1/2 cup buttermilk
◦1 small bunch of chives
◦Small handful of parsley
◦1 clove garlic
◦1/2 tsp salt
◦1/4 tsp white pepper
Instructions
1.Place all ingredients with 1/4 cup of buttermilk in a blender
2.Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.
3.Store in an air-tight jar in the fridge.
Nutritional Information Calories: 102.3 | Fat: 10.7 | Fiber 0 WW Points: 3

Easy Crock Pot Beef Stroganoff

Easy Beef Stroganoff Reply to Topic.Displaying all 7 posts..Gayle Fassino Helton
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden
mushroom soup
1/2 cup chopped onion

1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
Directions:
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
serve over noodles or rice

Pumpkin Spice Latte (Just Like Starbucks!)

found this @ www.thekitchn.com

You can change the sugar and fat content of this recipe quite easily.

makes 1-2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Pumpkin spice latte

1 1/2 C. brewed coffee (I used two k-cups)
4 C. milk
4 T. canned pumpkin (can easily go higher if you want a stronger pumpkin taste)
1 1/2 t. pumpkin pie spice
1/2 C. sugar
3 T. vanilla
whipped cream to top

Add coffee and milk to slow cooker, whisk in pumpkin, spices, etc. Cover and cook on high 2 hrs. Whisk again before serving and top with whipped cream.

Pumpkin Butter Spread

1- 15 oz. can pumpkin
1 c. apples, peeled, and grated
1/2 c. packed brown sugar
3/4 tsp. pumpkin pie spice
1 c. apple juice

Combine all ingredients in the crock pot. Mix well and cook on high for 1 1/2 hrs. Reduce heat to low and cook an additional 5-6 hrs. Makes 3 cups!

Italian Beef

3-4lb beef roast,
1 jar of pepperoncinis
1 jar giardiniera drained
1 packet of dry Zesty Italian dressing
10oz beef broth.
hogie rolls
provolone cheese

Cook it for as few as 10 hours, as many as 18, on low. I serve this on French hoagie rolls with provolone. Make sure to spoon some of the juice from the crockpot onto the sandwiches (or put the juice in a dish and dip like French dip).

"Manly Beef" with noodles

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1.25 ounce) package Lipton beefy onion soup mix
3 pounds beef stew meat
1 bag egg noodles

Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.

Serve over egg noodles or garlic mashed potatoes. We usually have green beans or a salad with this meal.

No water - no need to brown meat first! This recipe could not be easier!

Cilantro Lime Chicken Soft Tacos

3lbs Bonless skiness chicken breasts (can be frozen, if you want!!)
1 jar (16oz) your favorite salsa
1 packet taco seasoning
1 lime ( juice from 1 lime)
2 tbls fresh cilantro- chopped
tortillas

In a slow cooker, mix salsa, taco seasoning, lime juice and cilantro. Add chicken and cook on low for 8-10 hours.

Remove chicken and shred.

Serve with tortilla. Add any favorite toppings (lettuce, onion, olives,cheese,etc).

Hot Wing Sandwiches

3-boneless (skinless)chicken breast
1 packet dry ranch powder
1 tbsp butter
1 Jar of wing sauce
cook on low for 6 hours.
Shred and place on sub rolls w/pepper jack cheese.
To Die for...

Spaghetti Casserole

1 1/2 pounds ground round
1 medium onion, chopped
1 (26 oz) jar tomato and basil pasta sauce (I used Newman's Own)
1/4 cup butter
1/4 cup all purpose flour
1 (12 oz) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
8 ounces uncooked spaghetti, broken into pieces
3 cups (12 oz) shredded sharp Cheddar cheese
Grated Parmesan cheese

Cook ground round and onion in large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet. Stir pasta sauce into beef mixture.

Melt butter in a saucepan over medium-low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly 8 minutes or until mixture is thickened and bubbly. Remove from heat, and stir in 1/2 cup Parmesan cheese and pepper.

Spoon one-third of meat mixture into lightly greased 5 quart slow cooker. Spread half of broken spaghetti over meat, pour half of white sauce over noodles, and sprinkle with 1 cup Cheddar cheese. Repeat layers once. Spread remaining meat mixture over cheese. Top with remaining 1 cup Cheddar cheese.

Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6-8 servings

Crock Pot Chicken & Dressing

8" Pan Baked Cornbread
8 slices of Toasted Bread
4 Beaten Eggs
1 Chopped Medium Onion
1/2 cup Chopped Celery
1 1/2 Tablespoons Sage or Poultry Seasoning
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 cans Chicken Broth
2 cans Cream of Chicken Soup
2 Tablespoons Margarine
4 Boneless Chicken Breasts Cooked & Chopped
In a large bowl crumble cornbread and toasted bread. Add all remaining ingredients but margarine. Spray your crock pot with Pam and Pour dressing mixture in....Dot with margarine..Cover and cook on High for 2 1/2 hours or Low for 3 to 4 hours....Makes about 16 servings...

Slow Cooker Italian Wedding Soup

Makes 8 servings
Prep: 15 mins
Slow Cook on LOW for 6 hours

1 egg, lightly beaten
3/4 pound lean ground beef
1/2 cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsely
3/4 teaspoon salt
1/2 teaspoon black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 ounces), washed, trimmed and cut into 1/2 in strips
1 1/2 teaspoons dried oregano
1 3/4 cups acini di pepe pasta (such as Ronzoni)

In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsely and 1/4 teaspoon each of the salt and pepper. Form into 1 in meatballs (about 45 ) and place on baking sheet; refrigerate while preparing soup.

Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cook on LOW for 6 hours. Stir in pasta for last 20 mins of cook time. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle each serving with remaining parsely and Parmesan cheese and serve.

Kahlua Pork/Pig Recipe

Kahlua Pork/Pig Recipe

If you've been to Hawaii, you've probably had this. They serve it all over the place there. Traditionally, it's made by cooking the pig in a hole in the ground, but who's got time for that?! This crockpot version is much more practical. Super easy and soooo delish!

Ingredients:
Pork roast (pork butt is best, but any cut will do)
hawaiian salt (kosher also works just as good)
liquid smoke

Directions:
Place pork in crockpot. Pour some liquid smoke (a little of this stuff goes a long way) and rub it all over the roast. Sprinkle the salt all over and rub again. Cook time will depend on your roast size. If you are pressed for time, use high temp. If not, low for longer. Check for doneness by sticking a fork in and twisting. If it shreds easily, it's done! Once completely cooked, shred all of it. You can either serve in crockpot or on a dish. If you transfer to serving dish, be sure to

White Bean Dip – 2 PointsPlus

White Bean Dip – 2 PointsPlus

Ingredients
6 large garlic cloves, unpeeled
1 cup white cannellini beans, rinsed and drained
1/4 cup finely chopped red bell pepper
3 scallions, minced
2 tablespoons FRESH lemon juice
2 teaspoons Olive Oil
1/2 tsp salt
1/8 tsp cayenne

Preheat oven to 400. Wrap garlic in foil and roast 30 minutes until very soft. Unwrap and cool. When cool enough to handle, squeeze garlic from skins and put in a food processor or blender. Add all remaining ingredients and puree. Transfer to a small bowl. Serve at once or refrigerate for up to 2 days.

Serving Size: 1/4 cup. 63 calories, 3g fat, 2 g fiber, 2g protein and 8g carbs

The BEST shredded pork tacos..

1 boston butt 1 bottle of mexican beer 1 jar of salsa Toss all ingredients into a crock pot, cook for 6 hours. The meat just shreds when you take it out Put meat on tortillas, top with cilantro, chopped white onions & a squeeze of lime juice! Super great & super easy!!

Easy chicken tacos

Easy chicken tacos:
4 frozen chicken breast
1 packet chicken taco seasoning
1 cup chicken broth
4 garlic cloves minced

Cook on low for 4 hours in crockpot, shread with fork, cook on low for 1-2 more hours! I serve it on corn tortillas with sauted red bell peppers and onions! YUM!

Cheeseburger Soup

another great "Taste of Home" Recipe

8 Servings
Prep: 45 min.
Cook: 10 min.

Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
this can be doubled!

Gingerbread Cookies

found this recipe here...love her blog! www.chickensintheroad.com

Fragrant with spices, gingerbread cookies make a house smell like the holidays! And gingerbread men are soooo cute.


How to make Gingerbread Cookies:

5 cups flour
1 tablespoon baking powder
1 tablespoon ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
1 cup shortening, melted and cooled
1 cup molasses
1 cup brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla

Combine flour and other dry ingredients in a bowl. In a separate bowl, mix shortening, molasses, brown sugar, water, egg and vanilla. Add flour and dry ingredients. Mix well and divide into thirds on pieces of plastic wrap. Wrap thirds and place in refrigerator for at least three hours.

Preheat oven to 350-degrees. Take cookie dough out of the refrigerator one section at a time. Dust chilled dough with flour and roll out to 1/4-inch thickness. Cut into desired shapes. Place on a greased cookie sheet and bake for 10 minutes. Cool on wire racks then decorate however you choose! Makes 3-4 dozen cookies or gingerbread men.

To hang on a tree or use as a gift tag, insert a toothpick at the top when cookies are just out of the oven to make a hole. Tie a ribbon or wire through the hole after decorating.

Gluten-Free Lemon & White Chocolate Puppy Chow Recipe

found this recipe here www.glutenista.com
I HAVE TO TRY THIS

1 1/2 Cups Gluten-Free White Chocolate Chips, Such as Ghiradelli
1/4 Cup Butter
3-4 Tablespoons Fresh Squeezed Lemon Juice
1 Teaspoon Grated Lemon Peel
6-8 Cups Gluten-Free Rice Chex
2 Cups Powdered Sugar

Microwave White Chocolate Chips, Butter, Lemon Juice and Lemon Peel for 1 minute. Stir and microwave in 15-30 second increments, until mixture is completely melted and stirs well. do not overheat, stir in-between microwaving
Pour white chocolate mixture over Chex. Stir until all chex are fully covered. Place in a gallon freezer food storage bag (or a sealed container) and pour in powdered sugar. Shake until all pieces fully covered.
Serve immediately. Store any leftover puppy chow in an airtight container to maintain freshness.

Rigatoni with Bacon and Asparagus

found this recipe here dailydishrecipes.com

Can't wait to try it!

Rigatoni with Bacon and Asparagus
(recipe found in Taste of Home Healthy Cooking)

1 package rigatoni or large tube pasta
1 pound fresh asparagus, trimmed and coarsely chopped
8 bacon strips
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
2/3 cup half and half
1/2 cup shredded part skim mozzarella cheese
1/2 teaspoon salt
1/4 cup grated parmigiano-reggiano cheese
4 or 5 leaves of fresh basil (chopped)
Cook rigatoni according to package directions. Meanwhile, in a dutch oven, bring 2 cups of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

In same pan, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside. Saute garlic in butter and oil until tender. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Stir in mozzarella until melted. Drain rigatoni; add to pan. Stir in the salt, asparagus and reserved bacon. Sprinkle with parmigiano-reggiano cheese and parsley.

Slow-cooker Chicken Dressing

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/4 cup oil
1 tbsp sage
1 tsp poultry seasoning
8 slices cups white bread torn into pieces
8 cups corn bread
2 cans cream of chicken soup
2 14 oz cans chicken broth
4 eggs lightly beaten
4 cups cooked chicken
8 tablespoons butter (for dotting on top)

Directions:
cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.

Stir in the cooked onion, celery, salt, sage and poultry seasonings.

In a small bowl combine the soup, broth, eggs, and chicken. Combine with other ingredients in a large bowl, mix well. Pour into a 5 qt Crock-Pot and cook on low for 7 hrs or on high for 3-4 hours

if you want a crusty top, pour into a baking dish and bake in oven at 400 degrees until brown and crusty

Caramel Frosting

1/2 cup butter (1 stick)
1 cup packed dark brown sugar
1/4 cup milk
2 cups sifted confectioners' sugar

Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
Remove from heat.
Beat confectioners' sugar into milk mixture until smooth.

*NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.

I bake a Duncan Hines Butter recipe cake mix in a 10 inch springform pan cool and remove from pan. poke holes in it with the handle of a wooden spoon and poor frosting over cake...YUMMMMMMMMMMMMM

Lisa's Shrimp and Corn Chowder

This delicious soup is the kind that most people have in mind when they think of comfort food.

2 cups chopped yellow onions
8 garlic cloves, minced
8 ounces bacon, finely chopped
2 tablespoons olive oil
1 cup all-purpose flour
1 quart (4 cups) chicken stock
1 quart (4 cups) heavy cream
1 tablespoon salt
1/4 teaspoon white pepper
1 cup finely chopped carrots
2 cups frozen corn
2 tablespoons chopped fresh dill weed
2 pounds large shrimp, peeled, deveined and cut into thirds


Saute the onions, garlic and bacon in the olive oil in a saucepan over medium heat until the onions are translucent and most of the drippings have been rendered from the bacon. Reduce the heat and stir in the flour. Cook for 1 minute, stirring constantly.
Mix in the chicken stock, cream, salt and white pepper and bring to a boil, stirring occasionally. Add the carrots, corn and dill weed and return to a boil. Stir in the shrimp and simmer over low heat for 5 minutes. Ladle into soup bowls and serve immediately.

Serves sixteen

A few suggestions…..use 4 ears of fresh corn instead of frozen and 1 lb of bacon. Serve with warm corn bread.

Rolo Cookies

found this here sixsistersstuff.blogspot.com

1 pkg. Rolo's
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

Chicken Pillows

found thia here and it looks YUMMMMMY
recipeindulgence.blogspot.com

Ingredients:




1 (8 ounce) package cream cheese

1/2 cup sour cream

1/2 tsp salt

1/4 tsp pepper

1 1/2 tbsp dried chives

1 1/2 tbsp fresh onion, minced

3 chicken breasts, cooked and shredded

2 (8 ounce) cans crescent rolls

1/4 cup melted butter

Italian bread crumbs

1 (14.5 ounce) can cream of chicken soup

1 package chicken gravy mix




Directions:




1. Using a hand mixer, beat cream cheese and sour cream until well combined. Stir in salt, pepper, onion, chives, and diced chicken.


2. Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

3. Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

4. Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Celebration Popsicles

Celebration Popsicles

1 pkg. (3 oz.) red Jell-o
1 pkg. (3 oz.) blue Jell-o
1 pkg. red Kool-Aid (unsweetened; 2 quart size)
1 pkg. blue Kool-Aid (unsweetened; 2 quart size)
2 cups sugar; divided
4 cups hot water; divided
4 cups cold water; divided
Ice pop molds

Mix red ingredients and 1 cup sugar together. Add 2 cups hot water and stir. Add 2 cups cold water and stir. Pour into molds.

Mix blue ingredients and 1 cup sugar together. Add 2 cups hot water and stir. Add 2 cups cold water and stir. Pour into molds.

Put in freezer to harden

Save remainder in covered containers in refrigerator.

Ultimate Shortbread Cookies

found this one here www.lickthebowlgood.blogspot.com

1 cup of unsalted butter, room temperature
1/2 cup of granulated sugar
2 cups all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
non-pareils, coarse sugar, or chopped nuts (optional)


In a stand mixer, beat the room temperature butter, sugar and extracts until the mixture is light and fluffy (2-3 minutes on high).

Add the flour, half a cup at a time, beating well between each addition.

Roll the dough a log and wrap tightly in plastic wrap, then chill until very firm or up to three days.

After "logs" are very firm, roll them in sprinkles or nuts (optional) and slice into ¼" slices. Bake on ungreased baking sheet in a 350 degree oven for 18 to 20 minutes Cool on baking rack.

Makes about 24 cookies. Recipe can be doubled.

Olive Oil Dough (can be used for Pizza)

From Artisan Bread in Five Minutes a Day
Makes 4-1 lb loaves. (This recipe can easily be doubled or halved.)

Ingredients
2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour

Directions
1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
2. Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.
2. Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
3. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Pineapple Cherry Glory Pie

Shortbread Crust
1 1/2 cups flour
2 tbsp. sugar
3/4 cup butter or hard margarine
--------------------------------------------
Filling
19 oz. can crushed pineapple (with juice)
2/3 cup sugar
1 tsp. lemon juice
3 tbsp. corn starch
1/3 cup chopped maraschino cherries
3 tbsp. maraschino cherry juice
1 tsp. almond extract
-------------------------------------------
Meringue
3 large egg whites, room temperature
1/4 tsp. cream of tartar
1/4 cup granulated sugar
1 tsp. vanilla extract
2 tbsp. medium unsweetened coconut

How to make it

Shortbread Crust:
Combine flour and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Press firmly in bottom and up side of 9 " pie plate. Bake in 350 F oven for about 15 minutes until golden. Cool.
----------------------
Filling:
Stir first 4 ingredients in small saucepan until cornstarch is dissolved. Heat and stir on medium until boiling and thickened. Remove from heat. Stir in next 3 ingredients. Pour into crust.
----------------------
Meringue:
Beat egg whites and cream of tartar until soft peaks form. Add sugar, 1 tbsp. at a time, beating constantly until stiff peaks form and sugar is dissolved. Add vanilla. Stir. Spoon over filling. Spread evenly to edge of pastry. Sprinkle with coconut. Bake in 350 F oven for 10 to 12 minutes until golden. Cool.

Cinnamon Sugar Pull-Apart Bread

found this here http://annies-eats.net/2011/03/23/cinnamon-sugar-pull-apart-bread/

Yield: one 9 x 5" loaf


Ingredients:

For the dough:

2¾ cups all-purpose flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter

1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs


For the filling:

4 tbsp. unsalted butter

1 cup sugar

2 tsp. ground cinnamon

½ tsp. freshly grated nutmeg


Directions:

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook. Combine the butter and milk in a small saucepan and heat just until the butter is melted. Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer. Add the milk mixture, water, vanilla and eggs to the mixer bowl. Mix on low speed until a cohesive dough forms. Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky. Knead about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat, and cover. Let rise in a warm place until doubled in bulk, about 1 hour. (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)


While the dough rises, add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.


Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes. Roll the dough out into an approximately 12 x 20-inch rectangle. Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer. (Yes, really, use all of it.)


Lightly grease a 9 x 5-inch loaf pan. Slice the dough vertically into 6 even strips. Stack the strips on top of each other and again cut again into 6 equal slices. Stack all the squares on top of each other and set into the prepared loaf pan. Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.


Preheat the oven to 350˚ F. Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown. (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.) Remove from the oven and let rest in the pan 20-30 minutes. Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm.

Espresso Chocolate Chip Shortbread

found this here http://userealbutter.com


1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)

Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.

What to do with left over pickle juice

1. Heat it up the pickle juice in a saucepan
stuff raw veggies (carrots, cauliflower, celery,green beans,asparagus etc) in the jar a sterilized jar pour the juice over everything and tighten the lid...in about a week, you got "magic" in the jar!!!!

2.Marinate chicken in it before grilling.

3.Add peeled boiled eggs to it for pickled eggs

4.Put sliced onions and let them marinade. Then use them on burgers and grilled food

5.Cut cucumbers in the shape of Vlasic pickles and marinate them!

Lemonade Dessert

found this at taste of home.com

Lemonade DessertHere's a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat.
12-15 Servings
Prep: 30 min. + freezing


Ingredients
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup cold butter, cubed
3/4 cup chopped pecans
1/2 gallon vanilla ice cream, softened
1 can (12 ounces) frozen pink lemonade concentrate, thawed
Directions
•In a small bowl, combine flour and brown sugar; cut in butter until
crumbly. Stir in pecans. Spread in a single layer into a greased
15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 9-12
minutes or until golden brown, stirring once. Cool on a wire rack
for 10 minutes.

•In a large bowl, beat ice cream and lemonade until blended. Sprinkle
half of the crumbles into a greased 13-in. x 9-in. dish. Spread with
ice cream mixture; sprinkle with remaining crumbles. Cover and
freeze overnight. Remove from the freezer 15 minutes before serving.
Yield: 12-15 servings

Homemade Hummus and Bagel Chips

Humus ingredients:
15 ounce can of garbanzo beans, mostly drained
2 Tablespoons tahini or un-salted almond/cashew butter
½ teaspoon salt
Juice from ½ lemon
1 clove garlic, coarsely chopped
1 Tablespoon fresh dill, chopped
1 Tablespoon olive oil

Steps:
1.Put all of the humus ingredients into a blender or food processor. Add some of the liquid from the canned garbanzo beans. Blend together and chill in the refrigerator before packing for the beach.


Bagel chip ingredients:
3 bagels
1/4 cup olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chili powder
2 teaspoons coarse sea salt
Gallon-sized zip-top plastic bag

Steps:
1.Slice each bagel crosswise into 4-6 slices.

2.Pour olive oil, onion, garlic, chili powder, and salt into the plastic bag.

3.Add bagel slices, zip the bag, and massage the bag, coating each bagel slice with oil. Bake at 325 degrees for 10 minutes. Flip. Bake 10 minutes more.

.

Cream Cheese Pound Cake

found this here!! http://elizabethsedibleexperience.blogspot.com/2009/03/cake-cravings.html

Yield
1 (10-inch) cake

Ingredients

1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);

gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.

Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.

Bubblegum and Bullfrogs Giveaway

Hi There...this isn't a recipe I wanted to let all my folloers know that Bubblegum and Bullfrogs (my new business) is giving away a monogramed totebag on facebook and if you refer someone and they win you win too!! So if you are a facebooker PLEASE click on the Bubblegum and Bullfrogs link on the right and signup for the giveaway...
and while you are there check out my photos of what I have to offer!!!
GREAT PRICES!! Thanks Bunches..

Lemon Pound Cake with Strawberries

Found this one here
www.clockworklemon.com


For cake

•1 cup cake flour (not self-rising)
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•2 tablespoons freshly grated lemon zest
•1 stick (1/2 cup) unsalted butter, softened
•1 cup granulated sugar
•3 large eggs
•3/4 teaspoon vanilla
•2 tablespoons milk
•2 tablespoons fresh lemon juice

For glaze

•1/2 cup plus 1 tablespoon confectioners' sugar
•1/2 tablespoon fresh lemon juice
•1/2 tablespoon heavy cream
For the Strawberries•Two cups strawberries (or more if you want them)
•1/4 cup sugar (I used a bit less than this)
•Splash of Cointreau or Grand Marnier (optional)
Before you make the cake (preferrable the day before): Combine the strawberries, sugar, and Cointreau and let sit in the fridge until the strawberries have released their juices (3 hours to overnight)

1. Preheat oven to 325°F. Grease a loaf pan and sprinkle with flour

2. In a bowl whisk together flour, baking powder, salt, and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.

3. Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes (If the top of the cake seems to be browning too fast tent it with some foil) until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.

4. In a small bowl whisk half of the confectioners's sugar, a little at a time, into lemon juice. Then whisk in the whipping cream and keep adding the powdered sugar until the glaze is smooth and thick.

When the cake has cooled completely drizzle it with the glaze and let it run down the sides. Serve with strawberries

Root Beer Sherbet

found this recipe here http://oneordinaryday.wordpress.com/2011/06/21/root-beer-sherbet/


2 12-oz. bottles of root beer (opened and left to sit and get a bit flat)

1/2 c. sweetened condensed milk

1 c. whole milk or half-and-half

Stir all ingredients together and allow the foam to settle a little. Pour into ice cream maker and churn for 25 minutes. Enjoy!

Tomato Basil Soup

found this here http://jennysteffens.blogspot.com/2011/01/recipes-tomato-basil-soup-best-grilled.html


3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
parmesan cheese


In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.


To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese or a grilled cheese sandwich

Squash Pickles

found this keeper here http://chickensintheroad.com/farm-bell-recipes/squash-pickles/
make 8-10 pints
Prep Time: 1 hour Cook Time: 30 minutes

Ingredients
2 dozen yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
4 medium onions
6 sweet banana peppers, fresh. seeded and sliced thin

4 1/2 cups sugar
4 1/2 cups vinegar
4 teaspoons celery seeds
4 teaspoons pickling spice
2 squirts prepared yellow mustard (yes, hot dog mustard)

Directions
Slice squash, onions, and peppers into thin slices (do not peel squash). Place in large bowl, add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate. This step is VERY important – don’t skip it! After an hour or so, drain through a colander.

While vegetables are draining, combine the following in a pot large enough to hold the vegetables: sugar, vinegar, celery seed, pickling spice and mustard. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil.

Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Process as for pickles. Makes 8-10 pints.

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
Ingredients

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

Directions

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.

WW Broke Bean Stew

Ingredients:

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


Instructions:

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 http://fishfoodblog.com/2010/04/crispy-potato-roast/

Serves 8*

Ingredients:
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

Directions:
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.

Fruity Candy Popcorn {AKA Jello Popcorn}

found this recipe here http://www.ourbestbites.com/2009/12/fruity-candy-popcorn/


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 CHRISTmas....it 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

Add:
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.

YUMMY, YUMMY, YUMMY

Kool-Aid Playdough

found this here!!
http://mygratitudeattitudes.blogspot.com/2010/07/kool-aid-playdough.html

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

Allrecipes.com
8 servings

Ingredients

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

Directions

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

Ingredients
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

Directions
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

Taqueria Style Tacos - Carne Asada

My Niece Candace shared this recipe with me...sound yummy!!! she found this recipe here http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=70935&origin=detail&&Servings=16

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."
Ingredients:
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

Directions:
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

Rolo Dream Bars

these sound sinful... need to make them very soon
I found this treasure here http://www.mybakingaddiction.com/rolo-dream-bars-recipe/

Rolo Dream BarsAdapted from King Arthur Flour

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

Shortbread Base

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

Directions
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

Ingredients
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

Directions
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.

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

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

Snow Grapes

These are delicious
Yield 12 servings

Ingredients
4 pounds seedless grapes
1 cup sour cream
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
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.

Soft Pretzel Dogs (and Bites)

found this recipe here http://www.inkatrinaskitchen.com/2011/06/soft-pretzel-dogs.html



Ingredients:

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)

Directions:

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.

Creamy Blue Cheese Salad Dressing

Found this one here http://www.sargento.com/recipes/56/creamy-blue-cheese-salad-dressing/

Ingredients
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
Directions
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.

Lasagna Soup

found this here http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/



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





PREPARATION






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 http://www.southernplate.com/2011/06/aunt-agnes-mexican-salad.html

•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.

Penne with Ricotta and Bacon

From RachaelRay.com

6 Servings
Ingredients:

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

Directions:

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.... http://picky-palate.com/2009/09/10/caramel-apple-cream-cheese-cookie-bars/



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

Sun-Dried Tomato & Basil Cream Cheese Spread

found this here http://www.cookincanuck.com/2011/06/sun-dried-tomato-basil-cream-cheese-spread-recipe/

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 http://joelens.blogspot.com/2009/02/michoacan-style-pork-carnitas.html


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 http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html

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 http://joelens.blogspot.com/2010/04/cheddar-cracker-chicken.html


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 http://joelens.blogspot.com/2010/07/best-ever-beef-dip-sandwiches.html


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 http://www.plainchicken.com/search/label/candy


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 http://www.plainchicken.com/2011/01/weeknight-pizza-dough.html
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 http://www.plainchicken.com/2010/11/homemade-butterfingers.html

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.

Artichoke Bread

Found this one here http://www.closetcooking.com/2010/01/artichoke-bread.html
(makes 1 loaf)


Ingredients:
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)


Directions:
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 http://www.goodlifeeats.com/2011/06/key-lime-pie-ice-cream-recipe-from-my-baking-addiction.html

Key Lime Pie Ice Cream
adapted from Cooking Light
serves 6

Ingredients:
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

Directions:
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 http://www.mybakingaddiction.com/chewy-lime-sugar-cookies/

Chewy Lime Sugar Cookies
from Rock Recipes

Ingredients
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

Directions
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