Monday, December 22, 2008

Candy Cane Chocolate Cookies

Look what I made tonight...mmmm.
My children will be giving these to their teachers.
If you've never had these, you must go...bake some tonight!
You will not be sorry.
The recipe calls for red food coloring.
I like my food without coloring.
This is how the white frosting version turned out.
Doesn't really matter, either way they are YUMMY!
I also smashed my candy up finer, I don't like big chunks although they look better that way. You decide! Last but not least, I used heavy cream instead of condensed milk in the frosting. Heavy cream trumps all else when it comes to frosting.
This is the blog that I borrowed these from.
Click on the picture to see the recipe.
I was too lazy to type it all out.
I doubled the cookie part and got 40 single/20 double.
I didn't double the frosting and I had enought to frost the sandwiches.
Bon Bon

Friday, December 12, 2008

Lemon Bars

Naborhood Bakery Sunkist Lemon Bars
2 cup flour
1/2 cup powdered sugar
1 cup butter
Press crust into un-greased 9x13 pan. Bake for 20 minutes at 350 degrees.
4 eggs, slightly beaten
2 cups sugar
1/4 cup flour
1 tsp baking powder
1/2 cup lemon juice
Pour filling over crust and bake an additional 20 minutes. Cool completely and drizzle with glaze.
1 cup powdered sugar
2-3 Tbs. lemon juice
I took this from my friends blog. I have yet to make them, but they sound really good and easy...TRULY!

Wednesday, November 26, 2008

Open Faced Meatball Sandwiches

My little helper. :)

I had left over french bread and meatballs and sauce from dinner the other night so we came up with these goodies tonight. I cut the meatballs in slices so they would stay on the bread, add some parm. cheese and slices of mozerella. YUM! Bake at 375 for about 15-20 minutes.

Friday, October 10, 2008


(I stole this off Picky Palate's blog. SO yummy looking.)
Pumpkin Spice Blossoms
1 Spice Cake Mix 18.25 oz
14 oz can Libby’s Pumkin
½ Cup sanding sugar
1 bag Hershey’s Pumpkin Spice Kisses
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. I tried both ways and it melts down if just left at room temperature. Enjoy!


Boston Market Meatloaf
1 cup tomato sauce
1 1/2 tablespoons barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all−purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees.
Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan
over medium heat. Heat the mixture until it begins to bubble, stirring often,
then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
Mix the sauce into the meat, then add the remaining ingredients. Mix again.
Pack a loaf pan with the meat mixture, cover with foil, and bake for about
30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,
into eight separate slices. Pour remaining sauce over the meatloaf. Return
to oven and cook for another 30 minutes, uncovered. Allow to cool slightly
before serving.
Everyone LOVES meatloaf, if you claim not to, you lie


Blueberry Lemonade
1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1−1/2 cups freshly squeezed lemon juice (from about
10 big lemons, including pulp but not seeds)
First make a simple syrup by combining 1 cup sugar and water in a saucepan
over medium heat, stirring until the mixture boils. Lower the heat and allow
the syrup to simmer for another minute. Remove from heat and let cool. In a
blender or food processor, puree the blueberries with 2 tablespoons of
sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry
puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with
water. Makes base for 12 servings.

Bottoms up, TRULY

Applebee's Oriental Chicken Salad

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.
This is the ONE thing I really like at Applebee's. I've not made it myself, but was excited to see the recipe. ENJOY!

CHEWY Caramel

Chewy Caramel

1 cup butter
1 lb light brown sugar
1 can (16oz) sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 tsp vanilla extract

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt.
Bring to a boil, stirring constantly.
Heat to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Cook for 2 minutes at that temperature.
(I didn't cook mine that long, it just depends on how soft or sticky you want it.)

Meanwhile, butter a 9 x 13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

double chocolate cookies

(can't remember if I've posted this before. it's worth posting twice) :)
One box of chocolate cake
1/4 c. brown sugar
2 eggs
1/2 cup butter
1 teaspoon vanilla
1 cup choc. chips
(you can add 1/2 c. nuts if you want)

mix all together bake at 350 for 12minutes.
Truly (who only knows DESSERT)

Mexican Chocolate Cake

Mexican Chocolate Cake
3 cups flour
2 cups sugar
1 tsp salt
6 Tbsp cocoa powder
2 tsp cinnamon
1/2 tsp cayenne pepper(mix ingredients together)
1/2 cup canola oil
1/2 cup mayonnaise
2 tsp Mexican vanilla
2 tsp vinegar
2 cups cold water
Mix well.
Bake at 350 for 25-30 minutes makes two basic circular cakes.
Layer adding chocolate sauce
(as follows)
1 cup semi sweet chocolates
1/4 canola oilor
1/4 heavy whipping cream
add strawberries and cream!

IHOP Pumpkin Pancakes

IHOP Pumpkin Pancakes
I took this from my friend Cathy's blog

2 eggs
1 1/4 cup buttermilk
4 tbsp butter, milk
3 tbsp canned pumpkin
1/4 cup sugar
1/4 tsp salt
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp allspice
Heat griddle to 350 degrees. Coat pan with with cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in large bowl and mix. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend until smooth. Pour the batter 1/4 cup portions. Turn pancakes when batter stops bubbling and edges begin to harden. Serve with syrup or whipped cream.
Happy Harvest, TRULY!


3 1/2 pounds apples - peeled, cored and sliced
(i do about 5 BIG apples. and slice them thick)
1/2 cup butter
1 cup brown sugar
1 cup all-purpose flour
3 packets instant maple and brown sugar oatmeal
(sometimes I'll use apple and cinnamon oatmeal or one or two of each. YUM)
1 pinch salt
1/2 cup chopped walnuts (i don't do this part)
1/4 cup maple syrup
Preheat oven to 350Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar.
Stir in flour, instant oatmeal and salt. Fold in walnuts.
Sprinkle oatmeal mixture evenly over apples.
Drizzle with maple syrup.
Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.
I top with ice cream (of course) and then hot caramel topping.
(i actually think this is too long, makes the apples too soft. So I do 40-45min)

Monday, September 29, 2008

Shepherd's Pie

1 lb ground beef
1 onion, chopped
2 tsp minced garlic (or to taste)
1 packet brown gravy mix
3 cups vegetables (frozen, canned, leftover--whatever!)
4 cups (approx.) mashed potatoes (real or instant)
Shredded Cheese

Heat oven to 375 degrees. Brown ground beef with garlic and onion until done. Drain. Add brown gravy mix and 3/4 cup of water. Stir over heat until thick.

Combine hamburger and vegetables in 13x9 inch pan, top with mashed potatoes and sprinkle with cheese.

Bake approx. 40 minutes.

Variations: Substitute spaghetti sauce or tomato soup, or leftover gravy for the brown gravy mix. Use leftover pot roast instead of ground beef.
Enjoy! Love, GG

Monday, September 22, 2008

Fall Favorite!

Pumpkin Bars
4 large eggs
2 cups sugar
1 cup oil
1 can (16 oz.) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Heat oven to 350. Spray 15 1/2 x 10 1/2 x 1 inch baking sheet. Beat eggs, sugar, oil, and pumpkin until smooth. Stir in remaining ingredients. Bake 25 to 30 minutes or until light brown.
Cool completely, then frost with:
Cream Cheese Frosting
6 oz. softened cream cheese
2/3 cup butter
2 tsp. vanilla
4 cups powdered sugar
Mix cream cheese, butter, and vanilla. Gradually beat in powdered sugar until smooth.
Sometimes I also like to top them with walnuts. Yummy!
Love, GG

Wednesday, September 17, 2008

Leftover Pot Roast = Beef Enchiladas

Leftover pot roast meat
1 can of black beans
1 can of corn
1 can of red enchilada sauce
1 bag of Mexican cheese
I didn't take any pictures of my dinner last night because my batteries were dead. Sorry. This is a really easy dinner to put together if you already have the pot roast meat. I shred the meat, add the black beans, corn and 1/3 of the sauce. Pour another 1/3 of the sauce into a 9x13 baking pan. Spread some beef mixture into a tortilla, add some cheese, roll and place seam down in the pan. Repeat until you run out of meat. Pour the remaining 1/3 sauce over the top of the enchiladas and top with cheese. Bake at 350 until bubbly and cheese starts to brown a little. Serve with shredded lettuce, diced tomatoes and some sour cream. YUM!
(Now GO and make this dish)

Wednesday, September 10, 2008

Creamy Chicken Noodle Soup with Biscuits

This is what we had for dinner last night...(lighting is bad - sorry) was really yummy. I bought one of those rotisserie chickens on a busy/crazy night. We had it sliced on salad and called it good. Last night I took the remaining chicken and placed it in 6 c. water with a cover and heated it until it was warm enough to fall off the bones. When the chicken was off I added chopped carrots, some corn and celery and chicken boullion to taste. When the carrots were cooked I added some noodles. Before serving I dumped in a couple cans of cream of chicken soup to make it a little creamy - my family likes it that way.
These are the biscuits I made to go along with the soup. We used the leftovers with peaches and cream. (aka Peach Shortcake)
2 c flour
1T sugar
1 t salt
1 T baking powder
1/3 c butter
3/4 c milk
BAKE 450 for 12 minutes

Monday, September 8, 2008

Crispy Chicken

4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter
1 tablespoon vegetable oil

Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
In another bowl, beat the egg.
Dip chicken into egg, then coat with crumb mixture.
In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
This my friends, is WHAT'S FOR DINNER!
(can I get an amen?) BON BON

Thursday, September 4, 2008


Put your pork roast in the crockpot. Sprinkly with 1/2 packet of Ranch Dressing. (dry mix) Fill the crockpot about 1/3-1/2 with water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork. Super tender and falvorful!
This is SO easy yet SO good.
Try it for your next Sunday dinner....I dare you!:)

Tuesday, August 5, 2008


These are really good and, of course, EASY!
1/2 cup sour cream
1/2 cup mayo
1/4 cup chopped fresh cilantro
1 package Taco seasoning mix divided (i used fajita. same thing?)
1 pound cod or other white fish fillet cut into 1 inch pieces
2 Tablespoons lemon juice
1 package taco shells
shredded cabbage. I used lettuce
chopped tomato
lime juice
Combine sour cream, mayo, cilantro and 2T. seasoning mix in small bowl
Combine fish, veg. oil, lemon juice and remaining seasoning in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 or 5 minutes or until fish flakes easily.
FILL taco shells with fish mixture. Top with lettuce, tomato, sour cream mixture and lime juice.

Thursday, July 3, 2008

Chicken Stuffed Crescents

2/3 c seasoned bread stuffing
4T soft butter
2/3 c mushrooms
1/2 t pepper
8 oz cream cheese
2 c cooked, chopped chicken
2 cans crescent rolls
1. Combine stuffing. Set aside.
2. Combine pepper, cream cheese and butter - cream together
3. Sautee mushrooms
4. Combine cream cheese mixture, stuffing mixture, chicken and mushrooms
5. Spread crescent dough slightly larger; add some of the mixture at the larger end and roll crescent.
6. Bake at 375F for approximately 20 minutes.
Bon Bon

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

I LOVE bruschetta and chicken so combined I'm sure they are divine! Recipe from Picky Palate. Enjoy. BON BON
4 boneless skinless chicken breasts
pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

Garlic Toasted Open Faced Lasagna Ciabattas

I stole this recipe from Picky Palate's looks really easy and super yummy. A different take on lasagna and something that seems fairly easy to make and fast too. Hope you enjoy. Let me know if you make soon as I am feeling well again this will be tops on my list. BON BON
2 Tablespoons extra virgin olive oil
1 lb ground Italian Sausage
1 26 oz jar of your favorite pasta sauce
8 leaves fresh basil, chopped (taste great if you have them, but not necessary)
15 oz container ricotta cheese
½ Cup grated parmesan cheese
1 Cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 garlic roasted ciabatta rolls (I get them from Super Walmart)
1 ball fresh mozzarella cheese
Parmesan cheese
1. Preheat oven to 375 degrees F. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ Cup of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.
4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.
*If you don't use all of your ricotta, save it and use it in a pasta dish for later in the week. I made a baked pasta dish where I stuffed the ricotta in the middle of some penne with red sauce, it was great.

Death by Caramel Bars

I cannot take credit for these delicious delights but couldn't resist passing them onto you either. I think everyone needs to have a little bit of these in their life. I'd make them daily if I could. You'll find the great recipe here along with fabulous step by step directions.... Go buy your ingredients NOW, these must not be put off. Go I tell you...NOW! Enjoy. BON BON

Ranch and Barbecue Chicken Salad

I had this salad at a party for my sister Amy when she was in town for a short weekend. It was really yummy. I don't have the exact recipe but I have made it many times with the memory from my head. Here goes....(it's really, really yummy...)
4 skinless, boneless chicken breast halves
2 heads romaine lettuce
2 romaine tomatoes, chopped
2 cans corn
2 cans black beans
8 0z Mex. cheese, shredded
bag of tortilla chips - smashed into smaller bits
1 cup ranch dressing
1 cup of favorite barbecue sauce
Grill the chicken breasts and cut into thin slices after cooked. Tear lettuce and place in large bowl. Add tomatoes, corn, beans and cheese - or whatever else floats your boat. Throw in the chicken and tortilla chips. Mix it up good. Add dressing and mix thorougly again. This is a salad that needs to be used and cannot be stored. Make according to what your family will eat. This will not dissapoint my lady friends. Enjoy. BON BON

Ranch Chicken Salad

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 teaspoons chili powder
1 tablespoon vegetable oil
1 package (16 ounces) ready-to-serve salad
1 cup (4 ounces) shredded cheddar cheese
3/4 cup ranch salad dressing
3/4 cup salsa
1/2 cup corn chips or crushed tortilla chips
Directions: Sprinkle chicken with chili powder. In a skillet, cook chicken in oil for 6 minutes or until the juices run clear. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips. Yield: 8 servings.

Chicken and Black Bean Salad

1/3 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium sweet red pepper, julienned
1/3 cup sliced green onions
6 cups torn romaine
1-1/2 cups cooked chicken strips
Additional cilantro, optional
Directions: In a jar with tight-fitting lid, combine the first eight ingredients; shake well and set aside. In a bowl, toss beans, corn, red pepper and onions; set aside. Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired. Yield: 6 servings.

Chicken BLT Salad

1/2 cup mayonnaise
3 to 4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced

Directions: In a small bowl, combine the first five ingredients; mix well. Cover and refrigerate until serving. Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing. Yield: 8 servings.

Sunday, June 15, 2008

Best Ever Crockpot Beef Stew

Serve with yummy biscuits or rolls...

1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2-inch chunks
1 cup fresh green beans, in bite-size pieces
1 pound beef stew-meat chunks
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
3 cups beef stock
2 tablespoons light brown sugar
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 tablespoons all-purpose flour
2 teaspoons tomato paste
1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.
3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.
(I like to add frozen peas to mine just before serving)

Oven Baked Meatballs

2 slices white sandwich bread, torn into small cubes
4 tablespoons milk
1 pound meat loaf mix
(equal portions of ground beef, pork and ground turkey)
1 egg, lightly beaten
1/4 cup Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon basil
Salt and pepper to taste
Parmesan Cheese to serve on the side


1. Preheat oven to 425 degrees. Grease a large roasting pan or a baking sheet with sides. Place the bread and milk into a small bowl, mix together and set aside.

2. Place the meatloaf mix into a large bowl and add the egg, Parmesan cheese, parsley, and basil. Mix together--it is best to use your hands to ensure everything is evenly distributed.

3. Squeeze any excess milk from the bread and crumble it into tiny pieces. Add the bread to the meat mixture and mix again.

4. Take 1/4 cup of the meat into your hands and roll into a ball about 2 inches in diameter. You should have 12 meatballs total. Place the meatballs on the greased pan--do not crowd. Bake for 15 minutes, and then turn. Bake for an additional 15 minutes, turn again and continue to bake until meatballs are browned and cooked through. Let cool slightly and then sprinkle with salt and pepper to taste.


9 Layer Mexican Dip

3 (16 ounce) cans refried black beans
1 (16 ounce) jar salsa
32 ounces sour cream
12 ounces guacamole
Assorted Toppings To Taste:
3 cups lettuce, shredded
2 beefsteak tomatoes, coarsely chopped
2 cups finely shredded cheddar cheese
8 ounces black olives, sliced
6 ounces green pimento stuffed olives, sliced
2-4 green onions, coarsely choppedDirections
In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
Layer remaining ingredients. Serve with Baked Tostitos Scoops Tortilla Chips.

Sunday, June 8, 2008

Big Blueberry Muffins

Big Blueberry Muffins
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter, very soft
1/4 cup vegetable oil
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups buttermilk
1 1/2 - 2 cups (fresh or frozen) blueberries
Preheat oven to 375F. Line 16 muffin tin cups (might need two tins) with paper liners.In a medium bowl, whisk flour, baking powder, baking soda and salt.In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vegetable oil and the vanilla extract.Alternate buttermilk and flour into butter mixture, ending with an addition of flour and working in 2 or three additions. Stir in blueberries.Divide batter evenly among muffin cups.Bake for 18-22 minutes, until tops are lightly browned and a tester comes out clean.Cool on a wire rack. Makes 16 big muffins


Sunshine Cake

Sunshine Cake
1 white cake mix
1 (11 oz) can mandarin oranges with juice
4 eggs
1/2 cup oil
Preheat oven to 350 degrees. Mix all together and bake in 9 X 13 cake pan (or 2 round pans for a layered cake) for 25 minutes or until cake is done. Cool cake completely before icing it.
1 large box instant vanilla pudding
1 small/medium can crushed pineapple, chilled
8 oz cool whip
Mix pudding and pineapple together. Fold in cool whip and ice on cooled cake (if making a layered cake, using icing in between layers)Yummmmmm!!

Cool and Easy Strawberry Pie

Cool 'N Easy Strawberry Pie
2/3 cup boiling water
1 pkg. (4-serving size) Jell-O Brand Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 cup chopped fresh strawberries
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup sliced strawberriesDirections
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust. REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

Saturday, June 7, 2008

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes Recipe

Dry ingredients:
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 Tbsp sugar
Other ingredients:
2 large eggs
1/2 cup buttermilk
1 cup milk
3 Tbsp warm melted butter
1 cup blueberries
1 Tbsp of butter or vegetable oil


Egg Salad Sandwich Recipe

This recipe is for a one egg sandwich. If you have more eggs and more people to feed, just double, triple, etc. the recipe.
1 large hard-boiled egg*, peeled and chopped
1-2 Tbsp mayonnaise (to taste)
1 Tbsp chopped green onion
2 Tbsp chopped celery
Curry powder
1 leaf of lettuce
2 slices dark rye bread, toasted
* To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover and bring the water to a boil. As soon as the water is boiling, remove from heat and let sit, covered, for 12 minutes. Drain water, add cold water to cool the eggs, let sit a couple minutes longer.
1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, onion and celery. Sprinkle with salt and pepper and curry powder. Mix.
2 If you haven't already, toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.
Makes one sandwich.

Monday, June 2, 2008

The IFs, ANDs, or BUT(T)s!

IF I knew how to add a song to the blog, I would choose:
In case you haven't noticed, when I'm stressed, I SHUT DOWN! (and it's been a VERY stressful 6 weeks for me!)
IF I had my own blog, the title would be,
That is NO EXCUSE for neglecting my chef friends--I'm sorry! You are so very kind to still love me anyway...And thankfully, my stress has subsided, but I still can't do a real post because I'm TOO BUSY trying to recover (in every way!) from my big shut-down. (Not to mention the fact that I haven't cooked in WEEKS!)
So here is my meager offering to our blog...a link to a site I really like...
Do try her recipes--they look really good (in an artery-clogging, BIG BUTT-building, calorie overloaded way--A girl after my own heart!--[my poor, poor heart...]) AND she's very fun AND so talented...(but NOT NEARLY as fun and talented as my friends BON-BON and TRULY!)
I'm sure I will get back to cranking out my own GORGEOUS and GOURMET-ISH recipes in no time...Until then, enjoy PW's recipes!!
p.s. BON-BON--I LOVED your "missing you" and "can't smile without you" posts--you are FUNNY--thank you! You made my day(s)!

Friday, May 30, 2008


We had BLT's at our house tonight.
(although, we didn't have the L, so it was a BT sandwich)
I'm sure I don't need to post the recipe...I'm just here to put an easy summer dinner idea into your head!
You're welcome!
I DO miss my co-chefs...
I wonder what they're eating these days!
toast bread. spread with mayo. top with BLandT.

Monday, May 19, 2008




2 cups flour
1t. salt
2/3 crisco (i like butter flavored)
Mix with pastry blender to pea size pieces.
then add 5-7T. ice cold water-stir with fork
flour counter top, divide dough in half and roll out bottom crust.
Fill with apple filler~
7 apples (mac's) peeled and sliced thin
3/4 c. sugar
2T. flour
1t. cinnamon
1/2t. nutmeg
1/4t. salt (at most)
dot with butter (about 1/4 cup)
roll out top crust, slice top and bake!
375. 45 minutes.
SO SO YUMMY! serve warm with vanilla ice cream!

Swedish Meatballs

1 1/2 pounds lean ground beef
1/4 pound Jimmy Dean sausage (or favorite ground sausage)
1 egg
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon soy sauce
1 clove minced garlic
2 teaspoons salt
1 teaspoon pepper
2 cans Cream of Mushroom soup
1 cup sour cream
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/4 cup milk

Mix all ingredients together for the meat mixture. DO NOT OVER MIX! Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place meatballs in a skillet or crock pot. Simmer for 45 minutes. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks.


Scrumptious Coffee Cake

1/2 c. butter 1 c. sugar 2 eggs 1/2 tsp. salt 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1 c. buttermilk


1/2 c. brown sugar

1/4 c. white sugar

1 tsp. cinnamon

2 Tbsp. flour

2 1/2 Tbsp. butter, melted

1/2 c. chopped walnuts Mix butter and sugar.


Add eggs and vanilla. Mix well. Sift together flour, salt, baking soda, and baking powder. Add this mixture alternately with the buttermilk to the egg mixture. Mix with mixer.
Pour half of batter into a 9 X 13 in. greased pan. Sprinkle 1/2 of the Topping Mixture over batter. Then add remaining batter. Put remaining Topping Mixture over batter. Pat crumbs lightly into cake mixture. Bake at 350 degrees for 35-40 minutes.

Tuesday, May 6, 2008

Frozen (virgin) Margaritas

In honor of Cinco De Mayo we made these YUMMY drinks...

2 tablespoons kosher (coarse) salt
1/2 lime, cut into 4 wedges
1 can (6 ounce size) frozen limeade concentrate, thawed
1/4 cup orange juice
4 cups ice cubes
Place the salt in a shallow dish. Rub the rim of each of 4 margarita glasses with a lime wedge and dip the rims into the salt; set the lime wedges aside. In a blender, blend the limeade, orange juice, and icecubes on high speed for 1 to 2 minutes, or until well blended and the ice cubes are crushed. Pour evenly into the glasses and garnish with the lime wedges. Serve immediately.
Bon Bon

Thursday, May 1, 2008

Crunchy Asian Salad

1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 cup sugar
2 Tbsp. soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (16 oz. each) coleslaw blend
4 green onions, sliced
1/2 cup PLANTERS Dry Roasted Sunflower Kernels
1/2 cup PLANTERS Sliced Almonds, toasted
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.

Parmesan Zucchini

4 medium zucchini (about 1 lb.), thinly sliced
8 oz. mushrooms, thinly sliced
1 cup spaghetti sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 400°F. Toss zucchini with mushrooms in large bowl. Add spaghetti sauce; mix lightly.
PLACE in 13x9-baking dish sprayed with cooking spray.
BAKE 25 minutes; sprinkle with cheeses. Bake an additional 5 minutes or until mozzarella cheese is melted.
(i must be hungry. everything looks good. I have NOT tried this recipe, just ook it from the Kraft website. perfect for summer gardens)
T. Scrumptious

Meatball Subs

1 cup spaghetti sauce
1/2 cup water
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
4 crusty sandwich buns, split
3/4 cup KRAFT Shredded Mozzarella Cheese
COOMBINE spaghetti sauce, water, Parmesan cheese and meatballs in large skillet. Bring to boil on medium-high heat.
REDUCE heat to medium; simmer 8 min. or until meatballs are heated through, stirring occasionally.
SPOON into buns; sprinkle with mozzarella cheese.

these are YUMMY!


Easy Honey-Garlic Chicken

1 lb. boneless skinless chicken breasts, sliced
3 cups frozen stir-fry vegetables
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. honey
4 cloves garlic, minced
3/4 tsp. ground ginger
3 cups hot cooked long-grain rice

COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally.
ADD vegetables, dressing, honey, garlic and ginger.

COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.


Wednesday, April 30, 2008


If you love something, set it free;

if it comes back it's yours, if it doesn't, it never was.

I'M BACK, with APPLE PIE as a peace offering.

SORRY for my absence, it won't happen again!



2 plum tomatoes chopped
1T. fresh snipped oregano
1 avocado peeled and chopped
1T. olive oil
1/4 cup finely chopped red onion
1T red or white wine vinegar
1 clove garlic minced
4o. feta cheese, coarse crumble
1 T. fresh snipped parsley
Pita or Tortilla chips

In a medium bowl combine tomatoes,avocado, onion. garlic, parsley oregano, oil and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6. Makes 12 1/4 cup servings.
Haven't tried it myself, just thought it looked good! :)
perfect for a summer BBQ

Spinach Dip

(sister Hiers shared this with me)
SO good! I do have the Olive Garden dip recipe but I think I like this one BETTER!

10 oz. frozen chopped spinach (heat and drain)
14 oz. can artichoke hearts - chopped fine
1/4 c. mayo
1/4 c. sour cream
8oz. cream cheese softened
1/3 c. parmesan cheese (grated)
1/4 tsp. garlic powder
1/2 tsp. red pepper

mix and heat to serve with pita chips


I hesitate posting this because there isn't an actual recipe. BUT, it's on our menu for the week and it's good. SO, i'll share.
Make rice. I prefer basmati but you can do whatever your family likes.
Put rice on the plate then top with La Choy crunchy noodles.
THEN top with chicken sauce (can of cream of chicken. cooked chicken shredded. thinned with milk. heated in a sauce pan)
After you top rice and noodles with chicken sauce, top it with................
mandarin oranges
sunflower seeds
Pretty much whatever sounds good to YOU!
Hope this recipe makes sense. It's really very simple! give it a try

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
I took this from my friend Emily. She says they're YUMMY. I have the supplies and plan to make them this weekend. I thought they looked SCRUMPTIOUS!


Slow Cooker Chicken

This is the EASIEST way to cook chicken, and the result is very tender and delicious.


1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika


Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Bon Bon

Tuesday, April 29, 2008

Easy Black Forest Cake

Easy Black Forest Cake

Unsweetened cocoa

1 (18.25-oz.) package devil's food cake mix

1 (3.4-oz.) package chocolate instant pudding mix

3 large eggs

1 1/4 cups milk

1 cup canola oil

1 tablespoon vanilla extract

1 1/2 teaspoons chocolate extract

1 teaspoon almond extract

3 (1.55-oz.) milk chocolate bars, chopped

1 (24.3-oz.) container ready-to-eat cheesecake filling, divided

1 (21-oz.) can cherry pie filling, divided

2 (16-oz.) cans chocolate fudge frosting

chocolate covered cherries, halved (optional)

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of cheesecake filling over cake; top with one-third of cherry pie filling. Repeat procedure twice with remaining cheesecake filling and cherry filling. Place final cake layer on top of cake; cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator.
(instead of cream cheese filling, I use whipped (heavy) cream)
Bon Bon

Thursday, April 24, 2008

Strawberry Stuffed French Toast

(Rachael, this is what I was going to serve you for breakfast on Saturday...mmmm...)

Strawberry-Stuffed French Toast

1 8 oz. package cream cheese, softened
1/2 C. powdered sugar
1 T. vanilla extract
1/2 t. cinnamon
8 slices bread
3 cups strawberries, hulled and sliced
3 eggs, beaten
2 T. milk
4 T. butter, optional
2 T. powdered sugar, sifted In a small bowl

combine the cream cheese, 1/2 cup powdered sugar, vanilla extract and cinnamon; mix until smooth. Spread one side of each slice of bread evenly with the cream cheese mixture. On the cream cheese side of four slices of bread, layer with some sliced strawberries evenly over the surface of each slice. Top each slice with a remaining slice of bread, pressing the cream cheese side down onto the strawberries. Press together gently to seal berries inside sandwich.In a shallow bowl, combine the eggs and milk; mix well and set aside.Preheat oven to 200°F. Spray a large baking sheet lightly with cooking spray and place in oven. Spray a large non-stick skillet with cooking spray or melt 1 tablespoon butter in skillet over medium-high heat. Dip strawberry sandwiches into the egg mixture, turning to soak each side. Place soaked sandwich in the hot skillet and cook on each side until browned. Remove sandwich from skillet and place on baking sheet in warm oven and repeat until all sandwiches are cooked.Just before serving, cut each sandwich diagonally; top with remaining strawberries and sprinkle with 2 tablespoons powdered sugar. Serve with Warm Strawberry Syrup (see recipe below) or maple syrup. Serves four.
Warm Strawberry Syrup
1/2 C. maple syrup
2 T. orange juice
3/4 C. pureed strawberries
In a small saucepan, combine the maple syrup, orange juice and pureed strawberries. Heat mixture over medium heat for 5 minutes or until thickened slightly, stirring frequently. Serve while warm.Makes 1 1/2 cups.
Bon Bon

To DIE for Vanilla Cake

To Die For Vanilla Cake

1 box white cake mix1 (3 oz.)

box instant vanilla pudding

2 c. sour cream

5 eggs

1 c. melted butter

1 t. vanilla

2 c. white chocolate chips

Preheat oven to 350° F.In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in white chocolate chips. Pour into greased bundt pan. Bake at 350° F. for 55 - 60 minutes. Dust with powdered sugar or drizzle with a glaze.

Cheese Enchilada Stack

Cheese Enchilada Stack

12 corn tortillas, cut into quarters

12 ounces sharp chedder cheese, grated

1 (150z) can enchilada sauce

1 (4oz) can green chilies

1 can black beans

1 bag frozen corn


Preheat oven to 400 degrees. Spray square 8x8 baking pan. Line pan with layer of corn tortillas. Top with 1/3 sauce, cheese, chilies, black beans and corn. Repeat three or so times. Bake until bubbly.