Saturday, December 26, 2009

Vegetable dip

I love that the ingredients for this yummy dip are always around to whip up a batch! Take this to your next get together, everyone will love it. -Sarah

1 cup sour cream
1/2 cup mayonnaise
1 T. finely chopped onion
2 t. dried parsley
1 t. dill weed
1 t. Lawrys
  • Mix all ingredients together and refrigerate until ready to use.

Kahlua glazed ham

I got this recipe from the head cook at a country club I used to work at. She used this glaze recipe and the ham was delicious! -Sarah

1/2 cup brown sugar
1/2 cup stone ground mustard
1/2 cup Kahlu
Butt ham

Place ham in 9x13 pan, adding 1 cup of water to bottom of pan and cover ham tightly with foil. Bake at 325 degrees 15-20 minutes per pound. About 1 hour before finished cooking cover ham with glaze. Cover with foil again and bake 30 more minutes. Remove foil and bake until thermometer reads 160 degrees inside ham.

Wednesday, December 23, 2009

Oreo Truffles

These are so delicious and super simple to make. These are a must try...bring them to a party so you are not stuck with the delicious temptations all to yourself!  I adapted this recipe from Kraft Foods for this recipe.-Kristin

1 package (1 pound 2 oz.) Oreo Cookies, crushed
1 package (8 oz.) cream cheese, softened
2 packages (8 squares each) Baker's Semi-Sweet Chocolate, melted

Crushed Peppermint candy canes, optional topping
Sprinkles, optional topping

  • Crush Oreo cookies in food processor or place in a plastic bag and beat with a rolling pan.
  • Mix crushed Oreo cookies with the softened cream cheese.
  • Shape into about 1 inch balls and place on wax paper.
  • Melt the chocolate squares in microwave according to directions.
  • Dip each ball in chocolate and lightly remove the excess. Place back on wax paper and top with optional toppings. (I found it easier to place the balls into the melted chocolate and remove with 2 forks so the excess chocolate falls off.)
  • Chill the truffles for at least an hour.
Kraft Kitchens: New Classics: Our Most Requested Recipes Made Simple
Kraft Kitchens: Dinner On Hand
Kraft Best-Ever Holiday Recipe Collection
The Kraft Cookbook: 75 Years of Good Ideas
The Philadelphia Brand Cream Cheese Cookbook With Many New Recipes

Tuesday, December 22, 2009

Macaroon Kisses

Okay, all the coconut lovers out there need to make these yummy little things! Absolutely delicious!! -Kristin

1/3 c. butter, softened
3 oz. cream cheese, softened
3/4 c. sugar
1 egg yolk
2 t. almond extract
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
4 c. coconut, divided
40-48 Hershey kisses
  • Beat together the butter, cream cheese and sugar until fluffy.
  • Beat in the yolk and extract.
  • In a separate bowl combine the flour, baking powder and salt. Gradually add this mixture to the creamed mixture. Mix well.
  • Stir in 3 c. of the coconut.
  • Cover and refrigerate the dough for at least an hour.
  • Roll dough into 1 inch balls and then roll the ball in the remaining coconut.
  • Place on ungreased baking sheets and bake at 350 for 10-12 minutes; until lightly browned.
  • Remove from oven and immediately press a kiss into the center of each cookie.
Hershey's Chocolate Cookbook (Trade Paper)
Hershey's Milk Chocolate Kisses, 19.75-Ounce Bags (Pack of 3)
Hershey's Chocolate Lover's Cookbook

Toffee Peanut Butter Cookies

These are delicious! I love the peanut butter cookie with the toffee inside and the extra crunch of it on top!  -Kristin
The pictures show the cookies made with the chocolate covered toffee bits and the plain toffee bits. Both are awesome! -Sarah
1/2 c. shortening
3/4 c. peanut butter
1 1/4 c. brown sugar
3 T. milk
1 T. vanilla extract
1 egg
1 1/2 c. flour
3/4 t. baking soda
3/4 t. salt
1 package Heath toffee bits, divided
  • Mix well the shortening, peanut butter, brown sugar, milk and vanilla.
  • Add the eggs.
  • In a separate bowl combine the flour, baking soda and salt. Gradually add this mixture to the creamy mixture.
  • Stir in a little more than 1/2 of the toffee chips.
  • Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheets. Top each cookie with some of the reserved toffee bits.
  • Bake at 375 for 7-8 minutes or until set.
  • Cool on pans 2 minutes before removing.
Heath English Toffee Bits 8 oz - 6 Unit Pack

Rolo Cookies

These are a fun cookie to make. They sound really fussy but are a cinch to make. My kids loved helping with these. This cookie is awesome with the surprise carmel inside. -Kristin

1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
2 1/4 c. flour
3/4 c. cocoa
1 t. baking soda
1/4 t. salt
about 40-50 Rolo candies

1/4 c. sugar
  • Beat the butter and sugars together and then add the eggs and vanilla until smooth.
  • In a seperate bowl combine the flour, cocoa, baking soda and salt.
  • Beat the flour mixture into the butter mixture.
  • Chill the dough in the refridgerator for at least an hour.
  • Place one Tablespoon or so of dough in hands and flatten. Then put one rolo in the center and fold the dough up over the rolo. Roll in hands gently to make a smooth ball.
  • Place the remaining 1/4 c. sugar onto plate. Roll the ball in the sugar.
  • Do not flatten the dough.
  • Place on a greased baking sheet and bake at 350 for 8-10 minutes. Let cool on pans 10 minutes before removing.
Reese's, Kisses and Rolo Assortment, 11-Ounce Bags (Pack of 4)

Monday, December 21, 2009

Italian Sprinkle Cookies

My mom is doing an Italian themed Christmas dinner this year. Each year she picks a different country for our Christmas meal. I searched for a yummy Italian cookie recipe and found this one in an old Taste of Home magazine. These are very good and I know everyone is going to love them. -Kristin

6 eggs
5 c. all-purpose flour
2 c. powdered sugar
2 T. plus 1 1/2 t. baking powder
1 c. vegetable oil
1 T. almond extract
1 1/2 t. lemon extract or vanilla extract

1/2 c. warm milk
1 t. almond extract
1 t. vanilla extract
3 3/4 c. powdered sugar

Colored Sprinkles

  • In a mixing bowl, beat eggs until light and foamy, about 5 minutes. Set aside.
  • In another bowl, mix together the flour, powdered sugar and baking powder.
  • Pour in the oil, extracts and beaten eggs and mix till well combined.
  • Drop dough onto ungreased baking sheet in about a 1 inch ball.
  • Bake at 350 for 12 minutes.
  • While they are cooking beat together the glaze ingredients.
  • When cookies are done, remove from pan and place into the glaze to coat. Remove with fingers or slotted spoon and place onto wire rack so the extra glaze can drip off.
  • Quickly top with sprinkles.
  • Let dry for 12-24 hours.
  • Place in an air tight container.

Thursday, December 10, 2009

Easy Tuna Noodle Casserole

This is the best tuna noodle casserole I have ever had. I love that it is made all from scratch and yet so easy...and very frugal too! I adapted this recipe from a cooking blog called Tammy's Recipes. -Kristin

12 ounces egg noodles (or 8 ounces small pasta)
2 (6 oz.) cans of tuna, drained
1 onion, chopped
3 T. butter
2 T. all purpose flour
2 c. milk
1 t. salt
dash of pepper
2-3 c. shredded cheddar (or a combo of mozzarella and cheddar)

  • Cook pasta according to directions. Drain and set aside.
  • Melt butter and saute onion in it until softened.
  • Then stir in flour to make a thick paste.
  • Whisk in the milk and salt.
  • Cook and stir until slightly thickened and bubbly. Remove from heat.
  • Mix together the cooked noodles, the sauce and half of the cheese. Pour into a greased 11x7.
  • Sprinkle with remaining cheese.
  • Bake at 350 for 20 minutes or until cheese is bubbly.
The Tight Budget Cookbook: Delicious and Nutritious Recipes for the Frugal Cook
The Best Casserole Cookbook Ever
Easy One-Pot: Frugal Recipes for Busy Cooks (Easy (Ryland Peters & Small))
The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook

Friday, December 4, 2009

Thumbprint Cookies

These are a fun cookie to make with kids...mine love to do the thumbprint. They are also delicious and pretty! These add great color to a cookie platter if giving out cookies for the holidays. -Kristin

1/2 c. packed brown sugar
1 c. butter, softened
1 t. vanilla
2 egg yolks
1/2 t. salt
2 c. flour
2 egg whites, lightly beaten
2 c. finely chopped pecans
10 T. jam or jelly any flavor
  • Cream together the brown sugar and butter.
  • Beat in the vanilla and egg yolks.
  • Beat in the salt and flour.
  • Shape dough into 1 inch balls.
  • Dip each ball into the egg whites and then roll in the nuts.
  • Place on ungreased cookie sheet. Press thumb into the center and make a good indentation.
  • Bake about 10 minutes until light brown.
  • Remove from oven and quickly remake indentation with a metal spoon if necessary.
  • Remove cookies from the cookie sheet and fill the thumbprints with about 1/2 t. jam.


These are another family favorite cookie of ours! -Kristin

1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt

1/4 c. sugar (topping)
4 t. cinnamon (topping)

  • Cream together the butter, sugar and eggs.
  • Mix together the flour, cream of tartar, baking soda and salt. Mix into the creamed mixtures.
  • In a shallow bowl, combine the topping ingredients and mix well.
  • Shape dough into about 1 inch balls and then roll into the topping mixture.
  • Place on ungreased cookie sheet and bake at 400 for 8-10 minutes.
  • Remove immediately from baking sheet.

Wednesday, December 2, 2009

Maple-Oat Dinner Rolls

This recipe from my new Taste of Home magazine is a real keeper. I love making rolls from scratch and these have such a wonderful flavor. They would be excellent to serve for breakfast or brunch, they have a lot of flavor all on their own. -Sarah

2 1/4 t. yeast
1/2 cup warm (110-115 degrees) water, divided
1/2 cup warm (110-115 degrees) coffee
1/2 cup old-fashioned oats
1/4 cup sugar
1/4 cup maple syrup
1 egg
3 T. shortening
1 t. salt
3-3 1/2 cups bread flour

  • Dissolve yeast in 1/4 cup warm water. Add the remaining water, coffee, oats, sugar, syrup, egg, shortening, salt, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface and knead about 6-8 minutes. Place in a greased bowl, turning to grease top of dough. Cover and let rest until doubled, about 1 hour.
  • Punch dough down, turn onto a floured surface and divide into about 15 balls, placing in a greased 9x13 pan. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350 degrees about 15 minutes. Brush with melted butter if desired.
The Taste of Home Baking Book
The Taste of Home Cookbook- New Revised: One Recipe four ways
Taste of Home: Winning Recipes: 645 Recipes from National Cooking Contests

Cinnamon Chip Scones

Another great recipe from Taste of Home! These scones are so delicious! I love the flavor of the cinnamon chips throughout the flaky scones, perfect with a cup of coffee or tea. -Sarah

3 1/4 cups flour
1/3 cup sugar
2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 cup cold butter, cubed
1 cup buttermilk (0r milk)
1 pkg. (10 oz.) cinnamon-flavored baking chips
2 T. butter, melted
  • In a bowl combine the dry ingredients. Cut in butter until coarse crumbs. Stir in buttermilk just until moistened. Fold in cinnamon chips.
  • Turn onto a lightly floured surface and knead gently 10-12 times until dough is no longer sticky. Divide in half and gently pat each portion into a 7 inch circle. Brush with melted butter and sprinkle with a little sugar.
  • Cut each circle into six wedges. Separate wedges and place on ungreased cookie sheet. Bake at 425 degrees 10-13 minutes.
Taste of Home
Taste of Home: Cookies


This is a special treat that everyone will enjoy! I have made truffles that were much harder to work with than these, I will use this recipe again for sure! -Sarah

8 oz. good semi-sweet chocolate (I used a bar of Ghirardelli brand chocolate)
8 oz. good bittersweet chocolate (I used a bar of Ghirardelli brand chocolate)
14 oz. sweetened condensed milk (I used name brand just to be safe)
1 T. vanilla extract
16 oz. meltable wafers, white (I used Wilton brand)
16 oz. meltable wafers, chocolate (I used chocolate chips with a little Crisco)

  • In a double boiler (or bowl over simmering water) place chocolate broken into pieces. Pour sweetened condensed milk over chocolate and let it sit a few minutes until you see the chocolate starting to melt.
  • Stir mixture until it's all combined, it will look funny for a bit, just let it all mix together slowly.
  • Once it is all incorporated, turn the heat off and add vanilla. The vanilla will make it glossy.
  • Cover tightly and refrigerate until firm enough to work with.
  • Roll a small amount into balls and place on a cookie sheet. Place pan in freezer to firm up before dipping, about 15 minutes.
  • In a double boiler (or bowl over simmering water) melt wafers or chocolate chips until just melted. Dip balls into coating and place on wax paper. I dipped half of mine in white and half in chocolate and used the chocolate to decorate the white truffles, use whatever combination you want! Also, at this point you can decorate the truffles with any sprinkles you would like. Have fun!
Truffles: 50 Deliciously Decadent Homemade Chocolate Treats

Thursday, November 19, 2009

Triple Fruit Scones

I got this recipe years ago from a sweet lady at church, these were the first scones I've ever had that I absolutely loved! She served them with lemon curd which was so yummy, but they are fantastic all on their own. -Sarah

3 cups flour
1/3 cup sugar
1 T. baking powder
1/2 t. baking soda
1/4 t. salt
6 T. chilled butter
1/3 cup chopped dried apricots
1/3 cup Craisins
2 t. orange zest
3/4 cup buttermilk
1 egg
1 egg white

  • Lightly spoon flour into measuring cups and level with a knife.
  • Combine all dry ingredients. Cut in butter till course crumbs appear.
  • Add remaining ingredients just till moist.
  • Turn onto a floured surface. Knead lightly 4 times.
  • On a lightly floured surface pat dough into a 12x6 inch rectangle. Cut into 8 squares and cut each square into 2 triangles.
  • Place on a greased cookie sheet and sprinkle with sugar.
  • Bake at 400 degrees about 12 minutes.
What's Cooking? Recipe Box
Recipe Keeper

Friday, November 13, 2009

Naturally Sweetened Oatmeal Raisin Cookies

I am a huge fan of oatmeal raisin cookies. We have an awesome recipe on the blog using white flour and refined sugar...and they have always been my favorite...until now! These cookies are delicious...made with whole wheat flour and sucanat. -Kristin

3/4 c. melted butter
1 1/4 c. sucanat
1 egg
1/2 t. salt
1 t. baking powder
1/4 t. baking soda
1 t. vanilla
1 1/2 c. whole wheat flour
2 c. old fashioned oats
1/2 c. raisins
  • Beat together the butter, sucanat and egg.
  • Beat in the salt, baking powder, baking soda and vanilla.
  • Beat in the flour.
  • Stir in the oats and raisins.
  • Bake at 375 for 10-12 minutes.
Sucanat Sugar, 1 lb.

Whole Wheat Peanut Butter Cookies

These cookies are so good! I love peanut butter cookies...especially ones I don't have to feel so guilty eating! -Kristin

1/2 c. butter, melted
1/2 c. natural or regular peanut butter
1/2 c. sucanat
1/4 c. honey
1 egg
1 t. vanilla
1 1/4 c. whole wheat flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
chocolate chips, optional

  • Beat together the butter, peanut butter, sucanat, honey, egg and vanilla; set aside.
  • Mix together the flour, baking powder, baking soda and salt.
  • Slowly beat in dry mixture to the creamed mixture.
  • Stir in chocolate chips if desired.
  • Bake at 375 for 7-9 minutes.
Wholesome Sweeteners Fair Trade Organic Sucanat (Brown Sugar), 16-Ounce Pouches (Pack of 12)
Sucanat Sugar, 1 lb.
SucanatTM - 2 Pounds

Tuesday, November 10, 2009

Naturally Sweetened Chocolate Pudding

This recipe uses sucanat or rapadura in place of sugar. It is absolutely wonderful!!!! This is a recipe from -Kristin

2 1/2 c. milk
3 egg yolks
2/3 c. sucanat or rapadura
1/4 c. cocoa
4 T. cornstarch
1/4 t. salt
3 T. butter
1 t. vanilla
  • In a saucepan combine all the ingredients besides the butter and vanilla.
  • Whisk until thickened on medium heat.
  • Remove from heat and stir in the butter and vanilla.
  • Refrigerate.
Sucanat Sugar, 1 lb.
SucanatTM - 2 Pounds

Monday, November 9, 2009

Whole Wheat Pumpkin Bars

You would never guess these were made with whole wheat flour. These pumpkin bars are so moist and delicious. These bars have a lot of pumpkin flavor, they are very addicting too! This recipe is from . -Kristin

2 c. whole wheat flour
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1/2 t. salt
1/2 t. ground cloves
4 eggs
2 c. canned pumpkin
1 c. melted butter
1 1/2 c. sucanat
  • Mix together all the dry ingredients and set aside.
  • In a seperate bowl combine the remaining ingredients and beat until creamy.
  • Stir the wet mixture into the dry mixture.
  • Spread into a greased 9x13 pan.
  • Bake at 350 for 30-35 minutes or till done.

Tuesday, October 20, 2009

Delicious Baked Acorn Squash

This is a great, easy way for yummy baked acorn squash.  This recipe is from Pioneer Woman Cooks. -Kristin

Acorn squash, halved and cleaned out
Brown sugar
Maple syrup

  • Place acorn squash in a baking dish.
  • Sprinkle the squash with salt.
  • Place 1/2 T. butter in each half.
  • Place 1/2 t. brown sugar in each half.
  • Place 1/2 T. Maple syrup in each half.
  • Place about 2 cups of water in the bottom of the baking dish and cover with foil.
  • Bake at 400 for 30 minutes covered and 35 minutes uncovered.

Oatmeal Bread

Another great bread maker recipe. This turns out so dense and delicious! This recipe is for a 2 pound loaf. -Kristin

1 1/4 c. plus 2 T. water
2 T. butter, softened
4 c. bread flour (or regular white)
2/3 c. old-fashioned or quick cooking oats
2/3 c. packed brown sugar
2 T. dry milk
1 1/2 t. salt
2 t. bread machine or quick active dry yeast

  • Place all the ingredients in bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle. Use light crust color.
  • Remove baked bread from pan, and cool on wire rack.
* An option is to add 2/3 c. raisins at the Raisin/Nut signal or 5-10 minutes before the last kneading cycle ends.

Sunday, October 18, 2009

Libby's Pumpkin Roll

This is so much easier to make than you think. The directions are long, but not hard! This is the recipe my mom always made- it is the one off of a Libby's Pumpkin can. -Kristin

1/4 c. powdered sugar
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
3 eggs
1 c. sugar
2/3 c. canned pumpkin

1 package softened cream cheese
1 c. powdered sugar
6 T. softened butter
1 t. vanilla
  • Preheat oven to 375.
  • Grease a 15x10 jelly roll pan. Then line with wax paper and spray that well with non stick cooking spray; set aside.
  • Spread out a clean dish towel that is larger than the jelly roll pan on the counter. Cover it generously with powdered sugar. This will be what the cake is inverted onto when it comes out of the oven.
  • In a small bowl stir together the dry ingredients; set aside.
  • In a different bowl beat together the eggs and sugar until thickened.
  • Add the pumpkin and beat until well mixed.
  • Stir in the flour mixture into the egg mixture.
  • Spread the batter evenly into prepared pan.
  • Bake for 13-15 minutes or until center springs back when lightly touched.
  • Immediately loosen cake from edges of pan. Place the prepared towel over top and invert the cake onto it.
  • Peel off the wax paper.
  • Roll up the cake in towel while hot, starting at the long end. Cool completely- it will take at least an hour.
  • When the cake is ready, beat the filling ingredients together.
  • Unroll the cake and spread filling evenly over.
  • Roll the cake back up (without the towel).
  • Wrap in plastic wrap and refrigerate at least an hour.
  • When ready to serve, unwrap cake and sprinkle powdered sugar over. Cut into slices.
Libby's Favorite Pumpkin Recipes