Simply Scrumptious

Bahamas Time: Coconut or Pineapple Tarts

2011-04-11T11:22:00.000-07:00

For all of you who have been to the Bahamas with me, this recipe is the best I've found so far that is like Miss Nellie's amazing pies!

Left: Coconut tart, Right: Pineapple tart

Prep time: 45 minutes
Bake time: about 40 minutes

Bahamian Sweet Pastry Dough:

1/4 cup shortening

1.4 cup butter or margarine

1 cups sugar

1 egg

1 teaspoon vanilla

1 1/2 teaspoons baking powder

1 tbsp powdered milk

1 1/2 cups flour (maybe more. Last time my dough was not stiff enough to make a good lattice)

3 tablespoons water (approx. don't let the dough get too sticky)

Filling for Coconut tart:

3 cups fresh coconut*, grated fine (blender may ber used. I use an attachment on my Kitchenaid)

1 cup sugar

1 cup water

2 teaspoons vanilla

2 teaspoons nutmeg

Filling for Pineapple tart:
4 cups fresh crushed pineapple OR 2 cans crushed pineapple
1 1/2 cups sugar

Prepare coconut filling by combining all ingredient into a sauce pan over medium heat. Bring to a boil then reduce heat and allow to simmer for about 10 minutes or until liquid evaporates and begins to dry. Allow to cool while you prepare the dough.

Prepare pineapple filling by combining pineapple and sugar in a saucepan and boil it for 15 minutes. Set aside and allow to cool while you prepare the dough.

Dough: Cream shortening and butter until blended. Add sugar, eggs and vanilla – mix well. Add baking powder and powdered milk; mix. Combine flour and gradual amounts of water – just enough to hold dough together. Knead dough until stiff enough to roll out. Divide into 2 balls, one for bottom and one for lattice. Roll out piece to fit a 9 inch pie dish. Fill pie shell with coconut filling. Roll out the remaining dough and cut into ½ inch wide strips. Lay half the strips across the filling about 1 inch apart. Lay the remaining strips crosswise to form a lattice pattern.

Bake at 350 degrees for about 40 minutes or until crust is golden brown.

*Check out this site if you need help getting it open.

Fresh Strawberry Limeade

2011-04-11T10:33:00.000-07:00

Prep time: 5 minutes
1/2 cup lime juice (squeezed from fresh limes, don't use concentrate)
2 cups cold water
1/4 cup white sugar
5-10 frozen sliced strawberries (I like a lot!)
12 cubes ice

Place in a blender, and enjoy!!!

Avocado Salsa

2011-04-11T10:30:00.000-07:00

Prep Time: 10 minutes

Chop everything in small chunks, or put in a food processor.

2 avocados
1/2 green pepper
2 medium tomatoes
1/2 onion (I use vidalia or red)
1/4 bunch fresh cilantro
1/2 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1/2 teaspoon black pepper

Mix everything in a bowl and enjoy! Let set for at least an hour for flavors to blend. Yum!

Mango Salsa

2011-04-11T10:25:00.000-07:00

Prep time: 10 minutes

½ onion (I like vidalia, or red onion)
1 jalapeno (I've also used one large green chili)
1 small clove garlic

2 ripe mangos, peeled and pitted
1 tbsp. lime juice
1/4 bunch cilantro, washed

2-3 medium tomatoes (you can also use canned)

salt and pepper to taste

I just put everything in my food processor one or two at a time (I have a small one) and dumped it all into a bowl. Mix it all together, and viola! Let set in fridge for awhile. I've found it is best 1-2 days after you make it.

Chicken Quesadillas

2011-01-31T19:18:00.000-08:00

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 15 minutes
Calories: 360 per 8 inch quesadilla

1 tbsp olive oil
1 red onion, minced
1 red bell pepper, chopped
1 1/2 tsp. chili powder
1 cup shredded chicken breast
1 cup canned black beans, rinsed (mash half of them, leave half whole)
1/2 cup fresh cilantro, minced
2 tbsp lime juice
4 8-inch whole wheat tortillas
1 cup shredded cheddar cheese

1. Heat oil, saute onion for 5 minutes and add bell pepper. Cook until softened. Stir in chili powder, chicken, beans, and lime juice, cook until heated through. Remove and place in bowl. Add cheese and cilantro.

2. Place tortilla in skillet, put filling on half, and fold over. You can make 2 quesadillas at a time. Cook on both sides until crispy. Enjoy with some salsa or low-fat sour cream!

Penne and Sausage Casserole

2011-01-31T19:10:00.000-08:00

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 20 minutes
Bake Time: 15 minutes
Calories: In a 4 square inch piece, approx. 380

1 can diced tomatoes with basil
1 tsp olive oil
1 onion, minced
1 red bell pepper, minced
4 garlic cloves, minced
1 tsp. red pepper flakes
1 tube Jimmy Dean/Bob Evans Sausage (we use HOT)
8 oz whole wheat penne pasta
1 cup mozzarella, shredded

1. Preheat oven to 425 degrees F. Lightly spray 8 or 9 inch square baking dish, set aside.
2. Cook pasta according to directions, drain.
3. Heat olive oil in skillet, add onion and pepper and saute until soft. Add garlic and red pepper flakes.
4. Stir in sausage and break up into small pieces, cook until sausage is no longer pink.
5. Pulse tomatoes with their juice in a food processor and add to sausage mixture. Bring it all to a simmer for about 8 minutes.
6. Add pasta to the meat mixture, mix well. Spread half the mixture into the baking dish, then sprinkle half the cheese on top. Layer meat and cheese again, and bake for 15 minutes at 425F.

Tortellini Veggie Soup

2011-01-31T19:02:00.000-08:00

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 20 minutes
Calories: In 1 1/2 cups, approx. 180 calories

This is the YUMMIEST soup I've ever had. I absolutely love it. My husband hates zucchini, spinach, and peas.. and that is the bulk of this soup, and he really likes it too!

1 tbsp olive oil
1 onion, minced
8 garlic cloves, minced
1/2 tsp dried thyme (or 2 tsp fresh)
6 cups chicken broth
3 bay leaves
10-12 oz. tortellini (we used fresh four cheese from Costco)
1 zucchini, seeded and chopped into cubes
1 pound spinach (we used a bag of baby spinach)
1 cup frozen peas
1 tbsp dried basil (or 2 tbsp fresh)
Parmesan cheese, freshed grated, to top off your bowl

1. Heat oil in large stock pot, add onion and saute until light brown. Add garlic and thyme and cook another minute.

2. Stir in broth and bay leaves, and bring to a boil. Add tortellini and zucchini and cook until pasta is done. Stir in the spinach and peas and cook another 4 minutes. Add basil.

3. Remove bay leaves. Pour into bowls and top with some parmesan cheese. Enjoy!

Sun-Dried Tomato Pasta Salad

2011-01-31T18:52:00.000-08:00

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 20 Minutes
Calories: In 1 cup, 200 calories

1/3 cup oil-packed sun-dried tomatoes, rinsed and minced
3 tbsp minced red onion
3 tbsp red wine vinegar
10oz. whole wheat penne pasta
2 cups fresh spinach (or your favorite lettuce)
2 tbsp olive oil
2 tsp dijon mustard
2 garlic cloves, minced
1/2 tsp red pepper flakes
feta cheese (to top it off and make it beautiful and delicious!)

1. Add to large bowl: sun-dried tomatoes, red onion, spinach/lettuce.
2. Cook pasta according to directions on box. Drain, rinse with cold water and add to large bowl of veggies.
3. In small bowl, mix: red wine vinegar, olive oil, mustard, garlic and red pepper. Add to large bowl, toss to cover everything. Top with some feta, enjoy!

Chipotle Chicken Salad

2011-01-31T18:39:00.000-08:00

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 15 minutes
Set Time: 10 minutes
Calories: in 3/4 cup, approx. 200

1/4 cup mayo
3 tbsp lime juice
3 tbsp minced canned chipotle chilis in adobo sauce
1 tsp olive oil
1 can chicken (or you can use breasts), shredded
2 green onions, chopped
1 red bell pepper, chopped
1/4 cup corn (frozen, canned or fresh)
3 tbsp fresh cilantro, minced
Salt and pepper to taste

Mix together mayo, lime juice, chilis and olive oil. Add remaining ingredients and mix well. Let set a few minutes for the flavors to blend- enjoy on bread or lettuce.

Chipotle Black Bean Salad

2011-01-31T18:33:00.000-08:00

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 15 minutes
Calories: in 1/2 cup, approx. 150

1 tbsp olive oil
1 can corn (you can use fresh cut off the cob or frozen)
1 can black beans, rinsed
1 tomato, chopped
1/3 cup chopped fresh cilantro
1/3 cup chopped green onions
3 tablespoons lime juice (from limes or a bottle)
3 tsp minced canned chipotle chilis in adobo sauce
1/4 tsp honey
2 avocados, cut into medium size pieces

1. Saute the corn in the olive oil over medium heat until golden brown (about 8 minutes).
2. Mix in bowl: beans, tomato, cilantro. Add corn.
3. In another bowl: mix green onions, lime juice, chipotle peppers and honey. Pour over veggies in other bowl.
4. Gently fold in avocado, and sprinkle with salt and pepper if you want.

We ate this with a whole wheat tortilla and it was amazing! And SO healthy!

Shortbread Cookies

2010-12-12T21:15:00.000-08:00

These are supposed to be red and white candy cane cookies, but I made them for birthday cookies for some friends and wrote their names out. With my extra dough, I made some for my husband to have as snacks while studying for law school finals. Like my message?! They look kind of bad because I did them fast, but they are fun for something a little different!

Here is what the recipe I adapted had for a picture:

Prep Time: 30-40 minutes
Bake time: 13 minutes
Yield: about 4 dozen

1 cup butter
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond extract (or peppermint, or whatever you want!)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt

Optional toppings include, but are not limited to:

-crushed peppermint hard candies
-white sugar

Preheat oven to 375 degrees F.
In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. Beat until smooth. Mix in flour and salt.
Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
Bake in preheated oven for 10-15 minutes. While still warm, remove from pan and sprinkle with toppings. I just used white sugar.

Coloring: I colored half my dough blue and half pink, just for fun. I rolled each color into a 6 inch strip (for letters) and then rolled the two color strips into one strip. Then I twisted it together. Experiment and see how you like it to look!

Gingerbread Cookies

2010-12-12T21:07:00.000-08:00

Deliciously spicey (but not overpowering), these cookies are nice and soft- my little nieces and nephews LOVE them! Don’t judge the decorating in the above picture, I was just trying to bust them out quickly because I had many family members waiting impatiently for them to be finished :)

Prep Time: 10 minutes

Chill Time: 2 hours

Bake Time: 9 minutes

Yield: about 3 dozen

1/2 cup butter, softened

1/2 cup brown sugar

2/3 cup molasses

2 eggs

2 tablespoons fresh ginger root, zested

4 cups all-purpose flour, divided

¾ teaspoon baking soda

¾ teaspoon salt

1 teaspoon ground allspice

¾ teaspoon ground cloves

1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F.

2. In a large bowl, cream together the butter and brown sugar until smooth. Add the molasses, eggs and ginger root.

3. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, and cinnamon; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.

4. Chill for two hours.

5. Roll out dough to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes and place cookies 1 inch apart onto ungreased cookie sheets.

6. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool.

7. Once cool, use Royal Icing to decorate! ENJOY!!!

Tip: This recipe can me used for gingerbread houses too. The Royal Icing is also perfect to build and decorate your house- its very strong, dries quickly, and very tasty too!

Chinese Cole Slaw

2010-12-02T20:57:00.000-08:00

Prep time: 10 minutes

Ingredients:
1 head Napa cabbage, chopped up finely
1 bunch green onions, chopped
2 packages uncooked Ramen broken up (don't use the seasoning)
1/2 cup sesame seeds, toasted (toast in 1-2 tbsp butter)
1/2 cup sliced almonds, toasted (toast in 1-2 tbsp butter)

Dressing:
1 cup salad oil
2 tsp soy sauce
1/2 cup sugar
1/3 cup vinegar

Tip: Add dressing right before serving and mix well. It gets soggy if it sits too long! Enjoy!

Enchiladas

2010-11-01T19:53:00.000-07:00

Prep Time: 15 minutes
Cook Time: 30 minutes

This recipe is adapted from The Collette Kitchen's Million Dollar Enchilada recipe.

2 tsp olive oil
1/2 yellow onion (chopped)
1 red bell pepper (chopped)

1 20 oz. can of pineapple tidbits (drain and save juice)
1 15 oz. can of black beans (drain/rinse)
2-3 fresh chilis, chopped (or one 4.5 oz. can chopped green chilies)1 tsp salt
2 C shredded cheddar cheese

3/4 C. of Tomatillo dressing (or green enchilada sauce)1/3 C pineapple juice (from pineapple tidbits)

8 whole wheat tortillas

Directions
Heat oven to 350 degrees fahrenheit.

Sauté onions & bell pepper in oil for 4-5 minutes. Stir in pineapple, black beans, green chilis, salt and cheese. Add tomatillo sauce.

Spray a 13x9" pan. Fill each tortilla with mix and roll up. Mix more tomatillo sauce and pineapple juice together and then spread evenly over the enchiladas. Sprinkle with cheese. Bake until cooked through and cheese is melted! You can cover with foil if your oven burns cheese easily. Enjoy!

Cafe Rio Tomatillo Dressing

2010-11-01T19:42:00.000-07:00

Prep time: 10 minutes
Save for: up to one week in the refrigerator

1 cup sour cream
1 envelope Ranch Salad Dressing (I used a tablespoon of ranch instead)
6-8 tomatillos, husked and cut in half
2 cloves garlic, minced
Juice from 2 limes
¼ cup freshly chopped cilantro

Combine all ingredients in a blender and blend until smooth. Enjoy on salads, burritos or enchiladas! Try my enchilada recipe.

Pumpkin Chocolate Chip Bread

2010-09-08T19:08:00.000-07:00

· Prep Time: 20 minutes

Bake time: about 50 minutes

1 cup butter or margarine, softened

· 1 ½ cups white sugar

· 1 ½ cups brown sugar

· 3 eggs

· 1 tsp vanilla

· 3 cups all-purpose flour

· 1 tablespoon baking powder

· 1 ½ teaspoons baking soda

· 3 teaspoons ground cinnamon

· 1 teaspoon ground cloves

· 1 teaspoon allspice

· 1 ½ teaspoons ground nutmeg

· 1 (16 ounce) can pumpkin

· 1-2 cups chocolate chips

In a mixing bowl, cream butter, sugar and vanilla. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin, then chocolate chips. Pour into two greased loaf pans (or four small ones). Bake at 350 degrees F for 45-60 minutes or until bread tests done.

Greek Salad

2010-08-22T20:09:00.000-07:00

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

1 cup pasta (bows work great)
4 cups lettuce of your choice (we use romaine)
1/2 cup carrots, grated
1/2 cup green and/or red pepper, thinly sliced
1/4 cup artichoke hearts, chopped
1/4 cup black olives, sliced
1 recipe Greek Salad Dressing (see below)
1 tbsp feta cheese

Cook pasta until desired tenderness, and drain. While pasta is cooking, prepare salad dressing (see below).
Toss all ingredients together (except feta cheese) and add dressing- mix well. Sprinkle with feta before serving.

Greek Salad Dressing
1/3 cup fresh lemon/lime juice (we like lime)
4 tbsp olive oil
1/2 tsp honey
2 tbsp green onions, sliced
1 tsp oregano
pinch of salt
2 garlic cloves, minced

Basil Pasta

2010-08-22T20:02:00.000-07:00

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

3/4 pound pasta of your choice, cooked according to package

1/2 cup fresh basil (or 1 1/2 tsp dried works great!)

1/3 cup pine nuts, toasted in skillet until golden brown

2 cloves garlic

1/4 cup olive oil

Place basil (if fresh) in food processor with garlic and pine nuts. Blend until coursely chopped. Add olive oil, pour over pasta. Top with some whole pine nuts and enjoy!

Split Pea Soup

2010-08-22T19:58:00.000-07:00

Prep time: 10 minutes
Cook time: 20 minutes
Simmer time: 30 minutes
Serves: 8

2 quarts water
2 cups dried split green peas (rinsed well)
1 stalk celery, chopped
1 large carrot, peeled and chopped
1 small onion, chopped
1/4 tsp thyme
1 bay leaf
chicken bouillon

Combine all ingredients in a large pot and bring to a boil for 20 minutes. Cover and let simmer for an additional 30 minutes. Remember to remove the bay leaf before serving! We like to eat this with a whole wheat baguette. YUM!

Slow Roasted Lamb Chops

2010-08-22T19:52:00.000-07:00

Prep time: 5 minutes

Cook time: 4-6 hours

1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
Lamb chops

Place onion in slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Sprinkle with minced garlic. Cover and cook on low (about 200 degrees) for 4-6 hours.

Whole Wheat Oatmeal Banana Pancakes

2010-08-22T19:30:00.000-07:00

These are amazingly tasty, especially for being pretty healthy!

Prep time: 10 minutes
Cook time: 5-10 minutes
Makes: 12-16 pancakes

1 cup uncooked rolled oats (blended)
1 3/4 cup whole wheat flour
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil (I use olive oil to be healthier)
1 teaspoon vanilla extract
1-2 tsp cinnamon
1 tsp nutmeg
1 banana, mashed

Place the rolled oats into blender and blend until the texture resembles coarse flour. Whisk together the blended oats, flour, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
Whisk together the egg, milk, oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Add cinnamon and nutmeg. Let the batter stand for 5 minutes before placing on the griddle or in the pan. Serve with sliced fruit- we like bananas and strawberries!

Guilt Free Cookies

2010-04-03T10:42:00.000-07:00

Although not completely guilt free, they are a little better for you than some cookies... and one of my all time favorite recipes!

Prep time: 15 minutes
Bake time: 8-10 minutes

1 cup margarine
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 tsp hot water
1 tsp baking soda
1 tsp salt
1 1/2 cups whole wheat flour
1 1/2 cups quick oats
1 cup chocolate chips (or raisins! If you use raisins, add 2 tsp cinnamon)

Cream together margarine and sugars. Dissolve the baking soda in the hot water, add to creamed mixture with vanilla. Mix in salt and flour. Add oats. Add chocolate chips/raisins.

Scoop onto cookie sheet. Bake at 375 F for 8-10 minutes, will still be pretty soft when you take them out. Let cool on tray and enjoy!

Chow Mein Butter Chocolates

2010-04-03T10:35:00.000-07:00

Prep time: 15 minutes
Set time: 1 hour

1 cup chocolate chips
1 cup butterscotch chips
2 ounces of chow mein noodles
1 cup peanuts

Melt all chips in double boiler.Mix noodles and peanuts together. Pour melted chips over noodle mixture and mix well. Drop by spoon fulls onto wax paper. Let set.

Meringue Surprise Cookies

2010-04-03T10:29:00.000-07:00

Compliments to the Mathis Family for this wonderful recipe! It is nice to have something different sometimes- and these are light and fluffy like no other cookie I have ever tasted!

Prep time: 20 minutes
Bake time: 20-25 minutes

4 egg whites
1/4 tsp cream of tarter
1/4 tsp salt
1 tsp vanilla
1 1/2 cup sugar
chocolate chips (as many/little as you like)

Beat egg whites, cream of tarter, salt and vanilla until soft peaks form. This can take about ten minutes. Once soft peaks form, gradually at sugar, and beat until soft peaks form again. Add chocolate chips, and spoon out onto a cookie sheet covered with a brown paper bag cut to fit the cookie sheet.

Bake at 300 F for 20-25 minutes, just as they are starting to turn golden brown, they are done!

***Tips: When working with egg whites, makes sure NO yoke gets into them. Also, use a metal bowl and metal beaters, and make sure there are completely clean. The tiniest bit of leftover grease, etc. can throw off the chemistry of these delicate cookies! :)

Pumpkin Chocolate Chip Cookies

2010-04-03T10:20:00.000-07:00

Prep time: 15 minutes
Bake time: 10 minutes

1 cup pumpkin
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/2 cup butter
1 cup brown sugar
1 egg
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup chocolate chips

Place the pumpkin on the stove in a frying pan with all the spices (cinnamon, nutmeg, cloves, allspice). Just cook over medium heat until well mixed- this step helps bring out flavor in the canned pumpkin and makes it taste fresh!
Beat pumpkin and spice mixture with butter, sugar and the egg. In a separate bowl mix flour, baking soda, baking powder and salt. Combine dry ingredients with pumpkin mixture. Add chocolate chips.
Scoop onto cookie sheet and bake at 375 for about 10 minutes. Enjoy!

Easiest, Best Peanut Butter Cookies

2010-04-03T10:12:00.000-07:00

Prep time: 5 minutes
Bake time: 12 minutes

1 cup peanut butter (we use organic)
1 egg
1 cup sugar

Mix together. Roll into balls and place on a cookie sheet. Criss cross with a fork, and bake at 350 for about 12 minutes. Let cool on tray, enjoy with some yummy milk :)

These are very sweet, but sometimes it is fun to sprinkle some powdered sugar on the top when they come out of the oven- but not when they're too hot.

Almond Crescents

2010-04-03T10:09:00.000-07:00

Prep time: 10 minutes
Bake time: 15-20 minutes

1 cup butter
2/3 cup powdered sugar
1 tsp vanilla
1/2 tsp almond extract
1 cup almonds (chopped finely)
2 1/2 cups flour

Cream together butter and sugar. Add in vanilla, almond extract and almonds. Stir in flour until well mixed.

Shape into crescents and bake on a cookie sheet at 350 F for 15-20 minutes.

Let the cookies cool ALMOST all the way- they need to be slightly warm- and roll them in powdered sugar. If they are too warm, the powdered sugar will melt. If they are too cool, it won't stick.

Cake Batter Cookies

2010-04-03T09:59:00.000-07:00

Prep time: 5 minutes
Bake time: about 14 minutes

Beat together:
2 eggs
1/2 cup oil
1 cake mix from a box (any flavor!! We like Funfetti)

Spoon onto a cookie sheet and bake in a preheated oven at 325 F for about 14 minutes. Check for them to become golden brown. Enjoy!

Holly Christmas Cookies

2010-04-03T09:55:00.000-07:00

Prep Time: 20-25 minutes

1/2 cup butter
16 oz large marshmallows
2 tsp vanilla
2 tsp green food coloring
3-4 cups corn flakes
red candies (I use red hots)

Melt 1/2 cup butter in a double boiler, add marshmallows and keep stirring until all the marshmallows are completely melted. Add vanilla and food coloring. Pour over 3-4 cups cornflakes (keep adding more until it is kind of like rice krispie treat consistency). Drop on wax paper in circles like wreaths, or little blobs (easier!) and decorate with red candies. Let set for a few hours.

Amazing Chocolate Chip Cookies

2010-03-31T21:51:00.000-07:00

Prep time: 15 minutes
Bake time: 10-14 minutes

Mix together and set aside:
2 1/4 cups flour** (white or wheat)
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt

Beat until creamy:
1 cup butter, softened (I use margarine)
3/4 cup white sugar
3/4 cup brown sugar
2 1/2 tsp vanilla extract
1/2 tsp almond extract
2 large eggs

Preheat oven to 350 F. Add flour mixture to creamy mixture. Then mix in 1 1/2 cups chocolate chips (2 cups if you're chocaholics- I'm not!). Spoon onto a cookie sheet (I use my cookie dough scooper) and bake for 10-14 minutes. I like mine a little on the less-done side, but if you like golden cookies you'll want it for 12 minutes or more. ENJOY!

**Sometimes the dough is a little "runny" and I add another 1/2 cup flour. I've found that it depends on the weather... tonight it was raining and I definitely had to add extra!

Razzleberry Squares

2010-03-07T17:41:00.000-08:00

Prep time: 10 minutes

Bake time: 40-50 minutes

1 egg
1 cup butter(softened)
1 vanilla
1 tsp salt
1 cup white sugar
- 1/2 cup chopped walnuts (pecans taste great too!)
- 1/2 cup rolled oats
- 2 1/4 cups flour (I use half whole wheat, half white)
- 8 ounces razzleberry preserves (or your favorite flavor)

Preheat oven to 350 degrees F.
Cream egg, butter, vanilla, salt and sugar. Add nuts, oats and flour.
Reserve 1 cup of the mixture; press the remaining dough into an 8 inch pan.
Spread preserves over dough making sure to leave1/2 inch border on all sides.
Sprinkle reserved mixture of top.
Bake for 40-50 minutes or until light brown. Let cool, sprinkle with powdered sugar and enjoy!

Sweet Potato Fries

2010-03-07T16:53:00.000-08:00

Prep time: 15 minutes
Bake time: 30 minutes

1-2 sweet potatoes
1-2 tbsp olive oil
1 tsp cumin
1 tsp coriander
Dried sweet basil (or Italian seasoning)
Lawry's seasoning salt
Red pepper (for spice!)

Preheat oven to 425 degrees. Peel one large or two medium sweet potatoes. Cut into thin pieces shaped like fries, I like them about a quarter of an inch wide on each side. The closer they are all in size, the more evenly they will bake.

Place fries in bowl, pour oil over them and mix. Add cumin, coriander and basil and mix well. Spread the potatoes out onto the baking sheet in a single layer, making sure they don't touch (they can be close though). Sprinkle with Lawry's and red pepper.

Bake for 30 minutes, turning over after 15 minutes (not necessary if you're lazy like me, but it makes them more perfect), until slightly browned. They should be crispy on the outside but soft in the middle!

Waldorf Salad

2010-03-06T14:45:00.000-08:00

Prep time: 10 minutes

Place in bowl in this order to make it look pretty using however much you want of each- I like lots of fruit:

Greens (I like to use the Tender or Spring mixes)
cut up strawberries
cut up apples (bite-sized pieces)
sliced bananas
feta or gorgonzola cheese
pecans or walnuts

Top off with some homemade Poppyseed Dressing and enjoy this delicious and refreshing salad!

Poppyseed Dressing

2010-03-06T14:42:00.000-08:00

Prep time: 5 minutes

1/2 cup mayo (I usually use a little less)
1/2 cup sugar (I usually use more like 1/4 or 1/3 to cut back a bit)
2 tbsp white vinegar
2 tbsp milk
2 tbsp poppy seeds

Mix well! I like to put it in a dressing container and shake it up. It separates easily, so you can keep it in there for awhile and just shake before using it! It's amazing on spinach salads, as well as Waldorf Salad.

Rosemary Bread

2010-02-23T19:49:00.000-08:00

This bread tastes just like Macaroni Grill bread- serve it with some olive oil sprinkled with freshly ground pepper and it's perfect!

Prep time: 10 minutes

Bake time: 3 hours (or whatever your bread machine requires for a 1.5 pound white loaf)

1 cup milk (use water if you want crispier crust)
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/4 teaspoon freshly ground pepper
1 tablespoon dried rosemary (fresh would also work well)
2 1/2 cups flour (I use whole wheat)
1 1/2 teaspoons active dry yeast

Place all ingredients in bread machine in the above order, and run for a white bread 1.5 pound loaf cycle.

When it is all finished, brush the top with a little bit of oil and additional Italian seasoning and rosemary to make it pretty :)

It smells delicious while its baking and tastes even better. We ate the whole loaf with my Pumpkin Black Bean Soup- an amazing dinner!!

Royal Icing

2010-02-18T22:45:00.000-08:00

Prep time: 5-10 minutes

3 tbsp meringue powder*
4 c powdered sugar
6 tbsp water

*This can be bought in the craft section at Walmart or any craft store. It is by Wilton that does all the cake decorating supplies.

Beat all ingredients (add water slowly) at low speed for 7 to 10 minutes, or until icing forms peaks.

TIPS:

1. Use gel food coloring to color the icing, not liquid as it will change the consistency.

2. Keep icing covered with a wet paper towel as icing can dry out quickly.

3. Use this original recipe to outline your cookies using either a pastry bag and decorator tip or a ziploc with a reinforced corner (Scotch tape works great!) with the tip cut off (this is what I used) I found that the thinner my outer line, the better the cookie looked when finished, so don't cut much off the .tip.

4. Once you outline your cookies, water the icing down until it is pretty runny. Put the runny icing in a bag with a bigger tip cut off, and use it to fill the rest of the cookie in. You may need to spread with a knife, toothpick, your finger, or the tip of the icing bag to fill it completely in.

I found that it took a few tries (test cookies, then you get to eat them!) until I got the hang of this, but it was easier than it looks. I don't have a steady icing hand, so this was an accomplishment for me :)

The babies and binkies were found at the dollar store. I love the dollar store :)

Sugar Cookies

2010-02-18T22:33:00.000-08:00

This recipe is compliments of Coralee- thanks girl! Still the best I've ever tasted, and everyone that's tried them agrees :)

These were for my friends baby shower. Babies and binkies are from the dollar store!

Prep time: 10 minutes + cutting out
Chill time: 2 hours (not necessary, but helpful)
Bake time: 8-10 minutes

2 c. sugar
2/3 c. butter
2 eggs
1 tsp vanilla
1 c. sour cream

1. Cream first four ingredients together, then add sour cream.

Add to mixture:
5 1/2 c. flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

2. Mix well. Chill about 2 hours. This is not necessary, but it helps the dough be less sticky.
3. Roll about 1/2 inch thick and cut into shapes. Bake at 350 for 8-10 minutes.
4. Cool and decorate with Royal Icing.

**Hint: I usually only make half the recipe. It makes a lot. Or I make it all, make half into cookies and save the rest of the dough for cookies a week later :)

Triple Peanut Butter Pizza Pie (Death)

2010-02-16T16:00:00.000-08:00

"Deathly" version:
Prep time: 20 minutes

Bake time: 15 minutes + chilling time

1 pkg (16 oz) refrigerated peanut butter cookie dough
1 cup semisweet chocolate chips
8 oz cream cheese, softened
1/3 cup creamy peanut butter
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups chopped peanut butter cups

1. Press cookie dough onto a greased 14-in. pizza pan. Bake at 350° for 12-15 minutes or until deep golden brown. Sprinkle with chocolate chips; let stand for 4-5 minutes. Spread melted chips over crust. Freeze for 10 minutes or refrigerate until set.

2. In a small bowl, beat the cream cheese, peanut butter, brown sugar and vanilla until creamy. Spread over the chocolate. Sprinkle with the peanut butter cups. Chill until serving. Refrigerate leftovers. Makes 12-14 slices.

"Less-Deathly" version:
Prep time: 20 minutes

Bake time: 15 minutes + chilling time

1 pkg (16 oz) refrigerated sugar cookie dough 1/2 cup semisweet chocolate chips 4 oz cream cheese, softened
1/3 cup creamy peanut butter
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups chopped peanut butter cups

Dump Cake (Cobbler-ish)

2010-02-12T18:56:00.000-08:00

Easiest, cheapest, and one of the yummiest desserts out there (not one of the healthiest, but hey, it's dessert right!?) You deserve it!

Prep time: 5 minutes

Bake time: 45 minutes

Ingredients:

1 box cake mix (any flavor, we like Confetti or Strawberry)

2 cans fruit (any canned fruit or pie filling, we like peaches)

1 stick butter

1. Grease a 9x13 pan

2. Dump fruit in pan with all its juice. I like to cut the peaches into bite-size pieces.

3. Dump the cake mix evenly on top of the fruit.

4. Cut the stick of butter into small slivers and place all over the top of the cake.

5. Bake at 350 for about 45 minutes, or until cake is golden.

Falafel

2010-01-19T19:43:00.000-08:00

This is a fairly authentic version of Middle Eastern falafels. They taste just like the ones I ate in Israel and Egypt!

Prep time: 15 mins
Bake time: 25 mins
Total time: 40 minutes
- Make cucumber sauce first and chill in fridge while baking falafels. Mix:
- 1 (6 ounce) container plain yogurt
- 1/2 cucumber - peeled, seeded
- 1 tsp dried dill weed
- 1 tbsp mayo
- salt and pepper to taste
Falafels:
1 (15 oz) can chickpeas (garbanzo beans), drained
1/2 onion
1/2 cup fresh parsley
4 cloves garlic, chopped
1 egg
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 dash pepper
1 tsp lemon juice
1 tsp baking powder
1 tbsp olive oil
1 cup dry bread crumbs
Pitas

In a food processor, chop chickpeas, onion, parsley and garlic until very fine. Stir everything together.
In a small bowl combine egg, cumin, coriander, salt, pepper, lemon juice, baking powder and olive oil. Stir into chickpea mixture. Slowly add bread crumbs until mixture is not sticky but will stay together.
Form mixture into small balls, roll into additional bread crumbs, and then flatten between your hands and place on a cookie sheet. HINT: I use a cookie dough scooper to make mine all the same size. It usually makes about 15-20 falafels, which will feed 4 people.
Bake patties in 400 degree oven for 15 minutes on the top shelf, flip them over and cook an additional 10 minutes.

Serve in pitas with cucumber sauce and your favorite veggies- tomatoes are our favorite!

Baklava

2010-01-18T18:11:00.000-08:00

Prep time: 45 minutes
Bake time: 40-50 minutes
Pastry:
1 (16 ounce) package phyllo/filo dough sheets*
1 pound chopped nuts (I used pecans and walnuts)
1 cup butter
2 teaspoon ground cinnamon
1/4 cup sugar

Sauce:

1 cup water
1 cups white sugar
1 teaspoon vanilla extract
1/2 cup honey

*This can be found in the frozen food section of most grocery stores. I found it by the frozen berries at Smiths. It is about $3.25 there.

Make sauce first. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes, then put in fridge to cool (this is key!).
Preheat oven to 350 degrees F. Grease the bottoms and sides of a 9x13 inch pan (Pam).
Chop nuts and toss with cinnamon and sugar. Set aside. Unroll phyllo dough. You may need to cut the whole stack in half to fit, each sheet should be about the size of the pan. Mine was already cut to the right size when I bought it.
Place two sheets of dough in pan, brush butter on with a pastry brush**. Repeat until you have 8 sheets layered.
Sprinkle 2 - 3 tablespoons of nut mixture on top of the 8 layered sheets. Top with two sheets of dough, and more butter and nuts.Continue layering, but save 8 sheets for the top layer.
When you have 8 sheets left, layer them two by two with butter in between, just like the bottom layer.
When you are done, use a sharp knife to cut the baklava into diamond or square shapes (see bottom picture) all the way to the bottom of the pan. Bake for about 40-50 minutes until baklava is golden and crisp. I did half the time on the middle shelf and half the time on the top to ensure that it gets golden brown and crispy.
Remove baklava from oven and immediately spoon the cold sauce over it. Let it cool for a few hours. Leave it uncovered so it doesn't get soggy, or you can freeze it.

**NOTE: A pastry brush is ideal to have but not necessary. I made it without and it was fine and much faster. These instructions were for if you have a pastry brush. If you don't, do 4 sheet layers (instead of 2) and just spoon the butter on and spread it around with the back of the spoon. It worked fine :)

If you have any questions or a better way to make this, let me know! Enjoy!!! Thomas said it was the best baklava he has ever had, so I was pretty happy with it :)

Mango Salsa

2010-01-18T18:06:00.000-08:00

1/2 sweet onion

1 jalapeno

1 clove garlic

1 ripe mango, peeled and pitted

1 tbsp lime juice

1/4 bunch cilantro

2 (14.5 oz) cans stewed tomatoes

salt and pepper

Remove seeds from jalapeno. Using food processor, chop onion and jalapeno and set aside. Mince garlic. Chop mango into small chunks. Snip cilantro into smaller pieces. Put lime juice, cilantro and tomatoes into food processor. Pulse until tomatoes are consistency you want. Add onion, jalapenos, mango and garlic. Add salt and pepper to taste. Store in refrigerator for 1 hour for flavors to blend. Eat with your favorite tortilla chips!!

Chicken Crepes

2010-01-18T17:55:00.000-08:00

Crepes:

1 cup flour (I use whole wheat)

1 egg

1 1/4 cup milk

1/4 tsp salt

3 tbsp butter

Blend well. Batter should be very thin and will still have some lumps. Cook like pancakes in a greased small skillet over medium high heat- using about a 1/4 to 1/3 cup batter to just cover the bottom. Make sure to not over cook, you want them pliable.

Filling:

1 cup sour cream

1 can Cream of Chicken soup

1/4 cup chopped black olives

1 can rotel (diced tomatoes and chili peppers)

2 cups diced chicken (canned or from cooked chicken breasts)

Optional: any veggies you like- mushrooms, onion, celery, peppers, etc.

Spoon filling into each crepe, wrap like an enchilada and place in a 9x13 pan. Place them close together, they will cover the whole pan. Save a little filling to spread over the top. Bake at 325 for 20 minutes, pull out and cover with shredded cheddar cheese. Bake about 5-10 more minutes until cheese is melted and inside is hot. Enjoy!

English Toffee

2009-12-06T13:30:00.001-08:00

Cook on medium-high in a saucepan for about 10-20 minutes, until it becomes the color of a brown paper bag:

1 c butter

2 tbsp water

1 c sugar

Coat a jelly roll pan with 1 c chopped walnuts. Pour toffee mixture on top of nuts. Cover with chocolate chips while it is still hot, and as they melt, spread them into an even layer covering the toffee completely. Let set and enjoy!

*You can do this without the nuts, just pour the toffee mixture directly into jelly roll pan.

Pesto

2009-12-06T13:22:00.001-08:00

Thank you Evan, for this delicious recipe that we dream about often :)

2 c fresh basil

3/4 parmesan cheese, grated

1/2 c pine nuts

2 large cloves garlic, chopped

1/2 tsp salt

1/2 tsp black pepper

2/3 c olive oil

8 oz cream cheese

1/4 c butter

1 tbsp milk

In dry skillet, lightly toast pine nuts over medium heat until browned.

Blend in food processor: pine nuts, basil, garlic, parmesan, salt, pepper and olive oil.

Mix in a separate bowl cream cheese, butter (both softened but not melted) and milk.

Layer in a dish the cream cheese mixture, basil mixture, repeating until mixtures are gone. Chill and serve.

Serve on bread or with chips.

Spinach-Artichoke Dip

2009-12-06T13:19:00.001-08:00

Thank you, Evan, for this delicious favorite!

1 (15 oz) can artichoke hearts

1 tbsp butter

3 packages frozen spinach

1 (8 oz) package cream cheese

1 tsp salt

1/2 tsp pepper

1/4 c almonds, sliced

sprinkle of paprika

1 c swiss cheese, shredded

Drain and halve artichokes. Saute in butter. Cook spinach as directed. Drain well. Mix spinach, artichokes, cream cheese, salt, pepper and almonds. Pour mixture into casserole dish. Top with swiss cheese and paprika. Bake at 350 F for 30-40 minutes. Enjoy on bread or with chips!

Sticky Buns

2009-12-06T13:13:00.001-08:00

You got it, these are the classic Martin Family Sticky Buns that everyone will do just about anything for!

15 oz package frozen rolls

1/2 cup brown sugar

1/2 cup margarine

1 package butterscotch pudding

Arrange rolls in greased pan, sprinkle pudding mix and sugar over the top, cover with melted butter. Cover with a towel and let rise at room temperature. Bake at 350 F for about 20-25 minutes. ENJOY!

Crepes

2009-12-06T12:57:00.000-08:00

This recipe came straight from my "French sister" Nathalie. It is her family's recipe that they make in Paris, so it's pretty authentic. Thanks Nathalie! We love them!

Mix together until there are no lumps. It should be a very thin batter:

1 1/4 c milk

1 eggs

1/4 tsp salt

2 c flour

1 tbsp melted butter

Pour batter in thin layer into a medium greased saucepan. Cook until golden brown, flip over and cook other side.

Fill with whatever toppings you like! Some of our "Crepe Night" favorites are:

Strawberry pie filling with bananas on top

Lemon icing (lemon juice, powdered sugar and water mixed together)

Nutella

Peanut butter and chocolate syrup

Chicken Pillows

2009-12-06T11:55:00.000-08:00

(pictured without the sauce)

Prep time: 10 minutes
Bake time: 13-18 minutes

Mix together for filling:

4 cups diced cooked chicken (or canned)

6 oz cream cheese, softened

salt and pepper to taste

optional:

olives, green onions, hot sauce, etc.

2 cans crescent rolls: flatten each crescent roll triangle out, place filling inside, and wrap it closed (pull the three corners into the center, making sure there are no gaps for filling to ooze out). Bake at 350 F for 13-18 minutes, until crescent rolls are golden brown.

Topping (heat on stove):

1 can cream of chicken soup

1/2 cup chicken broth

2 gloves minced garlic

Top each pillow with "gravy" and enjoy!

Mommy Martin's Lasagna

2009-12-06T11:43:00.000-08:00

1 pound hamburger meat, crumbled

2 cloves garlic, minced

8 oz can tomato sauce

20 oz can of diced tomatoes, drained

1 1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

8 oz lasagna noodles

2 c grated mozzarella

1/2 c grated parmesan

16 oz cottage cheese

Saute hamburger meat and garlic. Add tomato sauce, tomatoes, salt, pepper, oregano. Boil 8 oz lasagna noodles for 15 minutes, drain.

Layer in a large casserole dish:

1. noodles

2. cottage cheese

3. meat mixture

4. mozzarella/parmesan mixture

Repeat.

Bake at 350 F for about 35-40 minutes.

Yummy Chicken Marinade

2009-12-06T11:39:00.000-08:00

2/3 c olive oil
2/3 c reduced-sodium soy sauce
1/4 c lemon juice
2 tbsp liquid smoke flavoring
2 tbsp spicy brown mustard
2 tsp ground black pepper
2 tsp garlic powder
4 skinless, boneless chicken breasts

In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate about 4 hours in the refrigerator.
Place chicken on grill. Cook 6 to 8 minutes on each side, until juices run clear.

Calzones

2009-12-06T11:30:00.000-08:00

1 (25 oz) package active dry yeast
1 c warm water
1 tbsp olive oil
1 tsp white sugar
1 tsp salt
2 1/2 c all-purpose flour
1/2 c spaghetti sauce
3 c shredded Mozzarella
1 pkg pepperoni
1 tsp olive oil
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl, cover and let rise for 40 minutes, or until almost doubled.
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Transfer dough to cookie sheet. Coat circles with spaghetti sauce (but leave 1 inch of dough around the edges without sauce). Place pepperoni and cheese over sauce on one half of the circle. Fold other half over and press edges together with a fork to secure. Poke holes in the top with a fork. Brush with 1 tsp olive oil.
Bake at 375 degrees F for 30 minutes. Serve hot.

Jalapeno Cream Cheese Burger

2009-12-06T11:23:00.000-08:00

1 cups seeded and chopped jalapeno pepper
1 (8 ounce) package cream cheese, softened
1 pound ground beef
Liquid Smoke flavoring
3 hamburger buns

In a medium bowl, stir together the jalapenos and cream cheese.

Divide the ground beef into 6 portions pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 3 of the patties. Top with the remaining 3 patties, pressing the edges together to seal.
Top each hamburger with liquid smoke flavoring. Grill for about 8 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

Peanut Butter Chocolate Bars

2009-12-06T11:20:00.000-08:00

Prep Time: 10 minutes

Set Time: 1 hour

1/2 c butter

1/2 c packed brown sugar

2 1/2 c confectioners' sugar

2 c peanut butter

1 tsp vanilla extract

2 c semisweet chocolate chips

Melt butter. Add sugars, peanut butter and vanilla. Mix well.
Press into a 9 x 13 inch pan.
Melt chocolate chips and spread over the top. Cool.

These are heaven. Thomas requests them every time I make treats!

Cinnamon Roasted Almonds

2009-12-06T11:16:00.000-08:00

1 egg white

1 tsp vanilla

3 c whole almonds

1/4 c white sugar

1/4 c brown sugar

1/4 tsp salt

1/2 tsp cinnamon

Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
Beat the egg white; add vanilla, and beat until frothy (this takes a few minutes). Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and stir together with the nuts. Spread evenly on the prepared pan.
Bake for 1 1/2 hours in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Perfect Pumkin Pie

2009-12-06T11:11:00.000-08:00

1 (15 ounce) can pumpkin puree
1 can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
3 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp salt
1 (9 inch) unbaked pie crust (or see below for my easy homemade crust recipe)

Preheat oven to 425 degrees F. Heat pumpkin and spices in a medium saucepan on the stove until all mixed together (this is the trick to making the best pumpkin pie!).

Beat pumpkin mixture, sweetened condensed milk, eggs, and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Store leftovers covered in refrigerator.

Homemade Crust:

2 ½ C. flour 3/4 C. shortening

3/4 tsp. salt 8 to 10 (or more) Tablespoons ice cold water

Combine flour and salt in a mixing bowl.

Gently cut in shortening with a pastry blender (or fork) until pea sized.

Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork. Add the remaining water a tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened. Roll out, and press into 9 inch pie pan

Cinnamon Suger Monkey Bread

2009-12-06T11:01:00.000-08:00

1/3 c sugar

3 tbsp cinnamon

1/3 c melted butter

1 loaf frozen bread dough, thawed

In a small bowl, mix together the cinnamon and sugar. Melt butter in a bowl. Break the bread dough off in walnut-sized pieces, and dip each piece into the butter, and then roll in cinnamon sugar mix. Place coated dough balls into greased bundt/tube pan. Pour additional butter and cinnamon sugar mix over the top. Cover with towel, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F. Bake for 30 minutes or until dough is cooked in the center. Delicious for breakfast!

Garlic Parmesan Monkey Bread

2009-12-06T10:51:00.000-08:00

1 1/2 tsp garlic powder
1/4 tsp salt
1 tsp oregano
(any additional herb seasonings you like on bread)
5 tbsp butter, melted
1 loaf frozen bread dough, thawed
1/4 c Parmesan cheese

In a medium bowl, mix together the garlic powder, salt, oregano, and any additional seasonings until well blended. Melt butter in a bowl. Break the bread dough off in walnut-sized pieces, and dip each piece into the butter, and then roll in seasoning mixture. Place coated dough balls into greased bundt/tube pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Pour additional butter and seasonings on the top. Cover with towel, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F. Bake for 30 minutes or until dough is cooked in the center.

Italian Wedding Soup

2009-12-06T10:45:00.000-08:00

Boil 4 chicken breasts in 8 cups of chicken broth in a large pot.

Remove chicken, shred with knife or fork, and return to pot.

Roll ½ pound ground beef into half inch meatballs, roll in an egg, and then in italian bread crumbs. Bake in oven at 350 for 10 minutes. Add to pot.

Saute 3 gloves garlic in 1 tbsp olive oil, add to pot.

Add a bag of finely chopped carrots.

Add one package frozen spinach.

Add ¾ cup Acini de Pepe pasta.

Cook until heated through, or let simmer all day in crockpot.

Thank you, Tina! This is one of my favorites!

Slow Cooker Chicken and Dumplings

2009-12-06T10:06:00.000-08:00

4 cooked chicken breasts cut up (or you can use canned chicken)

2 tbsp butter

2 cans cream of chicken soup

1 package biscuit dough torn into pieces (one loaf bread dough would work too)

optional: veggies (carrots and peas are great!)

Place all ingredients into a slow cooker, fill with enough chicken broth to cover the ingredients. Cook 5-6 hours on med-high heat. It is ready when dumplings are cooked all the way through.

Pumpkin Black Bean Soup

2009-12-06T09:58:00.001-08:00

3 cans black beans drained

1 can diced tomatoes and green chile peppers

1/4 c butter

4 cloves chopped garlic

1 tsp salt

1/2 tsp pepper

4 cups beef broth

1 (15 oz) can pumpkin puree

2 tbsp apple cider vinegar

2 tsp cumin

2 tsp coriander

Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes and chiles. Puree until smooth. Set aside.

Melt butter in a soup pot over medium heat. Add garlic, and season with salt and pepper. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, vinegar and spices. Mix until well blended, then simmer for about 25 minutes (or place in a crockpot until you are ready to enjoy). I let mine simmer a few hours in the crockpot. Top with cheese or sour cream if desired and enjoy!

Easiest Tortilla Soup

2009-12-06T09:47:00.000-08:00

1 can whole kernel corn, drained

1 can chunk chicken

1 can black beans

1 can diced tomatoes and chile peppers, drained

30 oz chicken broth

Optional: a pinch of cumin and coriander for extra flavor!

Dump all cans and broth into a pot. Heat through,I like to let it warm all day in my crockpot. Enjoy with sour cream, cheese and tortilla chips.

Butternut Squash Soup

2009-12-06T09:40:00.000-08:00

3 Tbsp butter
5 c cubed, peeled butternut squash (about 1 medium)
2 c cubed, peeled russet potato
1 tsp kosher salt
1/2 tsp ground black pepper
2 c sliced leek (about 2 medium)
4 c less-sodium chicken broth
1 c half & half (or skim milk)

Melt butter in large pot over med-high heat. Add squash, potato, salt, & pepper. Saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat. Cover and simmer 20 minutes or until potato is tender, stirring occasionally. Place 1/2 of mixture at a time into a blender- blend until smooth (Remove center piece of blender lid to allow steam to escape, cover with paper towel). Return to pot and stir in milk.

Thank you, Jen! This soup is fantastic :)

Simply Scrumptious

Bahamas Time: Coconut or Pineapple Tarts

Fresh Strawberry Limeade

Avocado Salsa

Mango Salsa

Chicken Quesadillas

Penne and Sausage Casserole

Tortellini Veggie Soup

Sun-Dried Tomato Pasta Salad

Chipotle Chicken Salad

Chipotle Black Bean Salad

Shortbread Cookies

Gingerbread Cookies

Chinese Cole Slaw

Enchiladas

Cafe Rio Tomatillo Dressing

Pumpkin Chocolate Chip Bread

Greek Salad

Basil Pasta

Split Pea Soup

Slow Roasted Lamb Chops

Whole Wheat Oatmeal Banana Pancakes

Guilt Free Cookies

Chow Mein Butter Chocolates

Meringue Surprise Cookies

Pumpkin Chocolate Chip Cookies

Easiest, Best Peanut Butter Cookies

Almond Crescents

Cake Batter Cookies

Holly Christmas Cookies

Amazing Chocolate Chip Cookies

Razzleberry Squares

Sweet Potato Fries

Waldorf Salad

Poppyseed Dressing

Rosemary Bread

Royal Icing

Sugar Cookies

Triple Peanut Butter Pizza Pie (Death)

Dump Cake (Cobbler-ish)

Falafel

Baklava

Mango Salsa

Chicken Crepes

English Toffee

Pesto

Spinach-Artichoke Dip

Sticky Buns

Crepes

Chicken Pillows

Mommy Martin's Lasagna

Yummy Chicken Marinade

Calzones

Jalapeno Cream Cheese Burger

Peanut Butter Chocolate Bars

Melt butter. Add sugars, peanut butter and vanilla. Mix well.Press into a 9 x 13 inch pan.Melt chocolate chips and spread over the top. Cool.

Cinnamon Roasted Almonds

Perfect Pumkin Pie

Cinnamon Suger Monkey Bread

Garlic Parmesan Monkey Bread

Italian Wedding Soup

Slow Cooker Chicken and Dumplings

Pumpkin Black Bean Soup

Easiest Tortilla Soup

Butternut Squash Soup

Melt butter. Add sugars, peanut butter and vanilla. Mix well.
Press into a 9 x 13 inch pan.
Melt chocolate chips and spread over the top. Cool.