Tuesday, December 27, 2011

Hot Spinach Dip

I got this recipe from Taste of Home.  It is awesome!  I made it for a Christmas Eve party and everyone loved it.  The bacon in there makes it incredibly delicious!  You can serve this in a bread bowl to be fancy or just put in a baking dish.  The original recipe calls for just a one pound loaf of bread...but, I served it with an extra one and we ate about half of it.  The original recipe also states that fat free cream cheese and mayo do not work well with this recipe.  Also, the original recipe says to broil the bread cubes and I did not, we liked the bread soft.  -Kristin

2 packages (8 ounces each) cream cheese, softened 
1 cup mayonnaise 
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 
1 cup (4 ounces) shredded cheddar cheese 
1 pound sliced bacon, cooked and crumbled 
1/4 cup chopped onion 
1 teaspoon or more of dill weed 
1 to 2 garlic cloves, minced 
2 round, 1 pound loaves of rye or sourdough bread, unsliced

  • In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
  • Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell.
  • Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. 

Friday, December 16, 2011

Grandma's Brown Bread

This is one of my favorite sweet breads.  My grandma always served this brown bread around the holidays.  I think of her every time I make it :)  -Kristin

1 rounded full cup of raisins
2 cups water
  • Boil 10 minutes and then let cool.  When the raisins are almost cooled add the remaining ingredients and mix well.
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 Tablespoons molasses
1 egg
3 Tablespoons melted shortening or butter (her original recipe calls for lard)
1 cup sugar
2 3/4 cup flour
  • Grease loaf pans and bake at 350 for 40-50 minutes.

Whole Wheat Sugar Cookies

This is an amazing whole wheat cookie recipe that has become my favorite!  This is a recipe from my friend Janice.  She made them for a Christmas party we went to and they were a hit.  The have a hint of orange in them that make them very addicting.  -Kristin

1/2 cup softened butter
1 cup sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1 Tablespoon grated orange peel
2 cups whole wheat flour
1/2 teaspoon salt

1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg

cinnamon sugar mixture to roll them in
  • Combine the butter, sugar, egg, milk, vanilla and orange peel.
  • Sift next 5 ingredients and then add to the creamed mixture.
  • Shape into 1 inch balls and then roll into the cinnamon/sugar mix.
  • Place on an ungreased cookie sheet and bake at 350 for 8-10 minutes.

Whole Wheat Morning Glory Muffins

I am a huge fan of morning glory muffins, this recipe is my favorite.  I put a couple of recipes together and came up with these...they are awesome!  -Kristin

1/2 cup raisins
2 cups whole wheat flour, traditional or white whole wheat
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups carrots, peeled and grated
1/3 c. crushed pineapple
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts
1/3 cup wheat bran or germ, optional
3 eggs
2/3 cup vegetable or coconut oil
2 teaspoons vanilla extract
1/4 cup pineapple or orange juice 


  •  In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
  •  In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
  •  Stir in the carrots, crushed pineapple, coconut, nuts, and wheat germ or bran.
  • In a separate bowl combine remaining ingredients.
  • Add the wet ingredients to the dry mixture and combine well.
  • Spray muffin tins.  This recipe makes 18 muffins.  Bake at 375 for 18-24 minutes or till done.

Cabbage Soup

This is a delicious cabbage soup recipe.  I love how easy it is.  My family loves this soup!  -Kristin

2 pounds ground beef
1 small onion, chopped
2 cups cut up potatoes
2 cups cut up carrots
4-6 cups chopped cabbage
28 oz. can crushed tomatoes
6-8 cups beef broth
4-6 cups water
1 teaspoon salt
1 cup brown rice
1/2 teaspoon basil
1/4 teaspoon thyme
2 bay leaves
  • Brown the beef and onion together.  Drain the grease.
  • Add all the ingredients together in a large pot.  Add more broth or water depending on how thickyou like your soups.  Cover and simmer 2 hours or until the rice is tender.

Saturday, December 10, 2011

Eggnog Mini Muffins

We love mini muffins at our house! I just can't resist trying all of the recipes I come across. I modified this from a recipe I found on the internet. They are awesome with the cinnamon sugar or without.-Sarah

1/4 cup oil
1/4 cup sugar
1/4 cup brown sugar
1 egg
1/2 t. vanilla
1/2 cup eggnog
1 1/3 cup flour
3/4 t. baking powder
1/4 t. baking soda
1/2 t. nutmeg
1/2 t. salt
melted butter
cinnamon sugar
  • Combine wet ingredients with a whisk. 
  • Add dry ingredients and mix until just combined.
  • Scoop into 24 greased mini muffins cups. Bake at 350 degrees about 10 minutes. 
  • Dip tops in melted butter and roll in cinnamon sugar.

Tuesday, November 15, 2011

Creamy Jell-O Jigglers

I love Jell-O recipes! I found this great Jell-O cookbook at Goodwill and I want to try all the recipes! This one is so fun I can't believe I've never seen it before. I know it will become a family favorite.-Sarah

2 1/2 cups boiling water or juice
4 small or 2 large Jell-O boxes
1 cup cold milk
1 small box instant vanilla pudding

  • Mix Jell-O powder with boiling water until completely dissolved. Cool to room temperature.
  • Whisk pudding mix with milk until well blended, quickly pour into gelatin, whisk until incorporated. 
  • Pour into lightly greased 9x13 pan. Chill until firm. 

Pineapple Cheese Ball

I love the unusual combination of flavors in this appetizer. It's another great recipe from my mom's collection. I remember this from when I was growing up and I'm so glad I dug it out of my recipe box. It can be made with our without the pecans.-Sarah

2, 8 oz. packages cream cheese
1/4 cup sliced green onion
1/4 cup finely chopped green pepper
1 t. Lawrys
2 cups chopped pecans
8 oz. crushed pineapple, well drained

  • Mix all together and form into two balls. Serve with crackers.

Wednesday, October 26, 2011

Easy Breakfast Danish

I found this awesome recipe on smashedpeasandcarrots.blogspot.com and it's a keeper. It was super easy to make and everyone who tried them loved them. I'd love to experiment with a little bit of pie filling on each one also. I'm not sure you could go wrong with these ingredients.-Sarah

2, 10 oz cans crescent rolls
8 oz. cream cheese, softened
1/2 cup sugar
1 t. lemon juice
1 t. vanilla
1 T. sour cream
icing
1 cup powdered sugar
1 T. butter, softened
1/4 t. almond extract
1-2 T. milk
  • Preheat oven to 350 degrees. Lightly grease two cookie sheets.
  • Take crescent rolls out of can but don't unroll dough. Cut roll into 1/4 inch slices and lay on cookie sheets. Flatten each one slightly with your fingers.
  • In a small bowl beat the cream cheese, sugar, lemon juice, vanilla and sour cream until smooth. Spoon into the middle of each flattened crescent roll, dividing evenly.
  • Bake 10-15 minutes.
  • While danishes are cooling mix together the icing ingredients.
  • Once danishes are cool, drizzle with icing.

Pumpkin Mini Muffins

Oh my! These are so delicious, I'm not even sure how many times I've made them since I discovered the recipe. I love mini muffins and this is a great recipe to add to our collection.-Sarah

1 3/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/8 t. cloves
1/3 cup oil
1/2 cup brown sugar
1 egg
1 t. vanilla
3/4 cup pumpkin
1/2 cup milk
melted butter
cinnamon sugar
  • In a medium bowl combine dry ingredients. Whisk until well combined.
  • Add the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until just combined.
  • Spoon batter (a small cookie scoop works well for this) into 24 greased mini muffin cups.
  • Bake at 350 degrees about 10 minutes.
  • Dip tops of muffins into melted butter and roll in cinnamon sugar. (or skip and drizzle with a glaze)

Creamed Peas and Carrots

I've never had creamed peas and carrots, but I've been holding onto this recipe for quite awhile and wanted to give it a try. Not only was it delicious but my whole family really enjoyed this unique vegetable side dish.-Sarah

4 medium carrots, peeled and sliced
3 c. frozen peas
1 T. cornstarch
1/2 t. salt
1/8 t. pepper
1/2 cup half and half
  • Place carrot slices in a large saucepan and cover with water. Bring to a boil and simmer 10 minutes, covered.
  • Add frozen peas to pan and return to a boil. Cover and simmer 5-10 minutes.
  • Drain, reserving 1/2 cup liquid.
  • Return veggies and liquid to the pan.
  • In a small bowl combine cornstarch, salt, pepper and half and half. Mix until smooth.
  • Stir into veggies, bring all to a simmer and cook just until thickened.

Wednesday, October 5, 2011

Pumpkin Scones

I adapted this recipe from The Shoe Box Kitchen Blog.  These pumpkin scones are perfect...not too dry, not too sweet!  In the original recipe it calls for 2 glazes to top these delicious scones.  I only used the one glaze and thought it was perfect.  -Kristin

2 cups all purpose flour
1/4 cup plus 3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 egg
  • In a mixing bowl combine the dry ingredients.
  • Beat in the cold butter until crumbly.
  • Mix in the wet ingredients.
  • Put dough out on a floured surface and pat into about a 1 inch deep circle.  Then 'pizza cut' it into 12 pieces.
  • Bake at 425 on a greased pan for 15 minutes.  Let cool completely before putting the glaze on.
GLAZE:
1 cup powdered sugar
3 Tablespoons milk
  • Mix together glaze ingredients and brush on.

Monday, October 3, 2011

Joyce's Chicken Enchiladas

This a recipe from a lady at our church.  They were served for our Ladies Candle Light service one year and I just had to get her recipe.  This is a must try recipe!  -Kristin

FILLING:
2 Tablespoons butter
1/2-1 cup chopped onion
1/2 green pepper, chopped
2-3 cups cooked chicken, chopped
4 oz. can diced green chillies
  • Saute the onion and green pepper in butter until tender.  Combine with remaining ingredients and set aside.
SAUCE:
3 Tablespoons butter
1 teaspoon ground coriander or cumin
3/4 teaspoon salt
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 cups shredded Monterey Jack cheese
  • Melt the butter in a large skillet pan.  
  • Blend in the coriander or cumin, salt and flour.
  • Whisk in the broth and stir until thickish.
  • Then stir in the sour cream and 1/2 cup of the cheese.
  • Stir 1/2 cup of this sauce to the filling mixture.
  • Divide the filling among 10 flour tortillas.  Roll them up and place in a lightly greased 9x13 pan.
  • Cover with remaining sauce.
  • Sprinkle on remaining 1 1/2 cups of Monterey Jack cheese.
  • Bake at 350 for 30 minutes.

Chocolate Peanut Butter or Butterscotch Crunch Bars

Oh, these are delicious!  A quick recipe for the sweet tooth that takes only the microwave!  This is a recipe from my friend Janice and I am so thankful she shared!  I used butterscotch chips when I made them, but when I had hers they were made with the peanut butter chips.  Both ways are really good!  -Kristin

1/4 cup dry roasted peanuts
3 cups mini pretzel twists (about 1 2/3 cups coarsely crushed), divided
3 cups crisp rice cereal
3/4 cup butter, divided
1 bag miniature marshmallows
1/2 cup light corn syrup, divided
1 bag peanut butter or butterscotch morsels
1 cup semi-sweet chocolate morsels

  • Coarsely chop peanuts using food chopper, set aside. 
  • Place pretzels into large resealable plastic bag: coarsely crush using flat side of meat tenderizer. Set aside 1/3 cup of the pretzels. 
  • Place remaining pretzels and cereal in mixing bowl. 
  • Place 6 Tbsp. of the butter in bowl. Microwave on high 60-90 seconds or until melted. Add marshmallows; microwave on high 60-90 seconds. Stir until marshmallows are completely melted.
  • Immediately add marshmallow mixture to the pretzel and cereal mixture; mix thoroughly. Firmly press and spread crust evenly in a greased 9x13 pan. 
  • Combine 2 Tbsp. of the butter and half of the corn syrup in bowl. Microwave, uncovered, on high 60-90 seconds or until melted, stirring every 30 seconds. Stir in peanut butter or butterscotch morsels; mix until melted (mixture will be stiff). Spread this mixture over crust using spatula. 
  • For ganache, place remaining butter and corn syrup in bowl. Microwave on high 60-90 seconds or until melted. Stir in chocolate morsels; mix until smooth. Spread ganache evenly over peanut butter mixture. 
  • Sprinkle with peanuts and reserved pretzels.
  • Place in freezer for 10-15 minutes.
  • Cut into 24 bars and then cut those in half.

Wednesday, September 28, 2011

Butternut Squash Salad with Vinaigrette

I am a huge fan of butternut squash...it is my favorite squash!  I had some leftover cubed butternut squash and decided to give this recipe a try.  It is a yummy salad combo and the dressing compliments it perfectly.  -Kristin

SALAD INGREDIENTS-
Salad greens
Grated Apple
Feta
Sauteed onion
Dried cranberries
Chopped pecans or walnuts

SQUASH PREPARATION-
2 pounds butternut squash, cubed in about 1 inch pieces
Olive oil
Kosher salt
Pepper
Cinnamon
  •  Mix together and bake at 400 for 20-30 minutes until fork tender.  Let cool completely.
DRESSING-
1/2 cup olive oil
3 Tablespoons Red Wine Vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper 
  • Layer salad ingredients including cooled squash.
  • Mix dressing and pour some on your salad combo.

Apple Cashew Salad with Poppy Seed Dressing

This is a recipe from my friend Janice.  It was served at a party we went to and it was a hit.  The combination is unique and oh so yummy!  The dressing is so good and so creamy!  It has the perfect amount of subtle sweetness. -Kristin

1 head Romaine lettuce, chopped finely
1 (10 oz.) bag spinach leaves
2 large green apples, diced
1 (8-10 oz.) can cashew halves
8 oz. Swiss cheese, cubed small
1 cup dried cranberries

Dressing
1/2 cup sugar
1/2 cup olive oil
1/2 cup applesauce
1/3 cup apple cider vinegar
1/2 cup finely chopped onion
1 teaspoon dry mustard
2 Tablespoons poppy seeds
  • In  a large bowl combine the salad ingredients.
  • In a blender combine all the dressing ingredients except the poppy seeds.  Blend well.
  • Add the poppy seeds and give a quick blend.  
  • Store dressing in the refrigerator. 

Tuesday, September 13, 2011

No-Bake Energy Bites

I adapted this recipe from Smashed Peas and Carrots Blog, they are quick and easy!  I needed an afternoon snack for the kids and was glad to have found this recipe!   -Kristin

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/4 - 1-2 cup ground or unground flax seed
1/2 cup mini chocolate chips
1 teaspoon vanilla
  • Mix everything above in a medium bowl.   
  • Roll into balls and place in refrigerator, hopefully for at least a half an hour.
  • Store in an airtight container and keep refrigerated for up to 1 week.

S'more Rice Crispy Treats

These are delicious...and addicting, beware!  Perfect for a s'more craving!  -Kristin

6 cups marshmallows
4 Tablespoons butter softened
4 teaspoons vanilla extract
5 cups Rice Krispies
2 cups graham crackers, broken into coarse pieces
2 cups milk chocolate chips, or cut up Hershey bars
  • In a large microwave safe bowl place the butter and the marshmallows in.  Microwave until the marshmallows are melted.
  • Remove from the microwave and stir well.  
  • Stir in the remaining ingredients.
  • Place into a greased 9x13 pan.

Monday, August 15, 2011

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

These are amazing!  I shared these and the Dark Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting at a shower I had for a friend.  Both these cupcakes were a hit.  The frosting on these cupcakes is so amazingly wonderful :)  I make this recipe to fill 15 muffin cups.  When I did 12 they were too full.  Another option is to make 12 cupcakes and some minis, which are adorable!  -Kristin


1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup softened butter
1 cup sugar
1 egg
1 teaspoon strawberry extract
2 egg whites
1/4 cup milk
2/3 cup pureed strawberries- (1/3 c. for cupcakes and 1/3 c. for frosting)

FROSTING:
1/4 cup softened butter
8 oz. softened cream cheese
1/3 cup pureed strawberries
2 teaspoon strawberry extract
5-6 cups powdered sugar
  • Mix together the dry ingredients for the cupcakes and set aside.
  • In a bowl beat together the butter and sugar.
  • Beat in the eggs and strawberry extract.
  • Stir the milk and pureed strawberries together.
  • Then beat in some of the flour mixture alternating with the strawberry mixture.
  • Fill 15 muffin tins with cupcake liners.  Spray the tops of the muffin pan with cooking spray just in case any bake over.
  • Bake at 350 for 22-25 minutes.
  • Cool completely and then frost.
  • For frosting beat together the softened butter and cream cheese.  Add the extract and 1/3 c. pureed strawberries.  Then beat in the powdered sugar till desired consistency.

Zucchini Pancakes

Yay, another way to use up all this garden zucchini!  This recipe makes some delicious pancakes!  I used my food processor to grate the zucchini so it was very fine.  -Kristin

2 cups flour
6 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
2 eggs
1 cup plain yogurt
4 T. melted butter
2 cup grated zucchini
1 cup milk
  • Mix together all the wet ingredients.
  • In a separate bowl combine the dry ingredients.
  • Add them all together.
  • Cook on griddle.

Tuesday, August 9, 2011

Cucumber Avocado Salsa

This is a simple dip to serve with tortilla chips.  My friend Juli shared and served this combination at a shower we had...it was a hit!  This is very basic so add more or less of anything you want.  -Kristin

3 cucumbers, seeded and minced
1 small red onion, diced
1 avocado, diced
cilantro, to taste
salt, to taste
lime juice, to taste

  • Dice up the veggies.  Stir in the rest to taste.

Wednesday, August 3, 2011

Baked Eggs and Potato Breakfast Casserole

I have made this a couple times for my family and everyone really likes it.  It is a great, filling breakfast!  It is also great without the eggs on top and served as a breakfast side dish.  I have made this dish using all sour cream and it is fine and also with all plain yogurt.  Our favorite is with a combination of both.  -Kristin

1/2 c. plain yogurt
3/4 c. sour cream
2 T. flour
1 1/2 - 2 c. cheddar cheese, shredded
1/2 c. melted butter
1 1/4 t. salt
1/2 t. pepper
1/4 t. nutmeg
32 oz. package thawed hash browns
8 eggs
  • Preheat oven to 400 and grease a 9x13 dish.
  • Combine the sour cream, yogurt and flour in a large bowl.  Then mix in the rest except the eggs.  
  • Spread into the prepared baking dish.
  • Bake 30 minutes.
  • Remove from oven and with the back of a spoon make 8 indentations.  Crack an egg into each hole.
  • Bake 22-28 minutes more until eggs are to your desired liking.

Thursday, June 23, 2011

Strawberry Shortcake

This recipe for shortcake is from Taste of Home.  A good, easy recipe to enjoy topped with sweetened strawberries and whipped cream.  -Kristin

2/3 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cup flour 
2 teaspoons baking powder 
1/2 cup milk
  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. 
  • Combine dry ingredients and add alternately with milk to the creamed mixture. 
  • Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes.
  • Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream.

Coconut White and Milk Chocolate Cookies

I adapted this recipe from Two Peas and Their Pod.  These turned out amazing.  They are a softer, cake-like cookie loaded with both white and milk chocolate chips.  In this recipe it would be fine to use any of the chocolate chips...whether it be semi-sweets, all white chocolate or all milk chocolate.  -Kristin


1 cup butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package Coconut Creme instant pudding mix (Jell-O Brand)
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup white chocolate chunks or chips
1 cup milk chocolate chips
  • Preheat oven to 350 degrees.
  • Beat together butter and sugars until creamy. Add in coconut creme pudding mix, eggs, and vanilla extract. 
  • In a separate bowl, whisk together the flour, baking soda, and salt. 
  • Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the coconut and chips.
  • Drop cookie dough by rounded tablespoons onto baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes.

Tuesday, June 14, 2011

Cheddar and Green Onion Corn Muffins

I
I am so excited about a square muffin pan I found at a garage sale...notice the square muffins in the picture :)  I changed this recipe a little bit by using green onions in place of fresh chives that the original recipe called for.  So you could use either or.  The original recipe is from a blog called Simply Scratch.  These muffins are very good!!! -Kristin


1/2 cup flour
1/2 cup yellow corn meal
2 tablespoons sugar
1 tablespoon butter, melted
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1  egg
1 cup milk
1 cup shredded cheddar cheese
3/4 cup frozen corn (thawed and patted dry if frozen)
2 tablespoon green onions or fresh chives, chopped

  • Preheat the oven to 425 degrees and grease a 12 cup muffin tin.
  • In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda. 
  • Make a well in the center of the dry ingredients. In the center of the well; add the egg, milk, melted butter, corn and onions.
  • Mix just until everything starts to come together, then stir in the cheddar cheese. 
  • Spoon the corn batter evenly into the prepared muffin pan.
  • Bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them. 
  • Store the corn muffins in an airtight container for one to two days.

Hamburger Noodle Bake

This casserole reminds me of our creamy beefy lasagna recipe that is on our blog.  My family really enjoys this casserole.  -Kristin

6 cups uncooked egg noodles
1 pound ground beef 
4 tablespoons finely chopped onion 
2, 8 oz. cans tomato sauce 
1/2 teaspoon sugar 
1/4 teaspoon salt 
1/4 teaspoon garlic salt 
Dash of pepper 
1/2 cup cottage cheese 
4 ounces softened cream cheese 
2 tablespoons thinly sliced green onions 
1/4 cup chopped green pepper 
2 tablespoon sour cream 
Grated Parmesan cheese
  • Cook noodles according to package directions.
  • Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. 
  • Remove from the heat; stir in the tomato sauce, sugar, salt, garlic salt and pepper. 
  • In a small bowl, combine the cottage cheese, cream cheese, green onion, green pepper and sour cream.
  • Drain noodles; place half of noodles in a greased 2-qt. baking dish. 
  • Spoon half of beef mixture over the top. 
  • Layer with cottage cheese mixture and remaining noodles. 
  • Top with remaining beef mixture; sprinkle with Parmesan cheese.
  • Cover and bake at 350° for 20-25 minutes or until heated through.

Sunday, June 12, 2011

S'More Bars

After trying a few recipes I've finally found what I've been searching for. These are a s'more lovers dream! Almost as good as the real thing without needing a campfire.-Sarah

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 t. vanilla
1 1/3 cup flour
3/4 cup crushed graham crackers
1 t. baking powder
1/4 t. salt
5 Hershey bars
3 cups mini marshmallows
  • Beat butter and sugar until well combined. Add vanilla and egg, mix well. Stir dry ingredients together and add to butter mixture until well combined.
  • Press half of dough into a greased 8x8 pan. Bake at 350 degrees 10 minutes until lightly set.
  • Arrange Hershey bars over crust, breaking to fit. Sprinkle with marshmallows. Press pieces of remaining dough into flat pieces forming a top layer over marshmallows.
  • Bake 10-15 minutes more until top layer of dough is cooked through.

Wednesday, June 8, 2011

Santa Fe Chicken Salad Wraps

OH YUM!  This chicken mixture is fantastic!  This is a great recipe for chicken salad to have just on a bed of greens or wrapped in a tortilla...or just eaten by the spoonful!  For this recipe I used our Lebanese chicken (on blog) and also used the sweet corn salsa in place of the corn (recipe also on blog).  I got this recipe from Good Life Eats -Kristin

2/3 cup sour cream
3 T. lime juice
1/2 t. salt
1/4 – 1/2 t. black pepper
1/4 t. paprika
1/4 t. cumin
1 - 2 T. minced cilantro
2  green onions, diced
1 stalk celery, diced
3 cups cooked, diced or shredded chicken
1 cup black beans
1/3 cup diced red bell pepper
1/3 cup corn kernels

For the Wraps

Santa Fe Chicken Salad
Flour Tortillas
Salad Greens or Baby Spinach (Opt.)
Avocado Slices (Opt.)

  • In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
  • Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.
  • Fold in the black beans, bell pepper, and corn. Cover and chill until serving.
  • Use flour tortillas and layer some greens, then some of the chicken mixture and top with avocado slices if desired.

Sweet Corn Salsa

This sweet corn salsa reminds of the corn salsa that Chipotle serves.  This sweet corn salsa is great with chips or on taco salad or on anything Mexican.  I love the subtle sweetness in it!  I adapted this recipe from a food blog called  Simply Scratch -Kristin

1 T. olive oil
1 poblano pepper, halved

2 cups corn, frozen
1 jalepeno pepper, halved, seeded and diced
3 T. finely diced red onion
1 T. roughly chopped cilantro
1/2-1 lime, juiced
1/2 t. sugar, or more or less to taste
Kosher salt, to taste


  • Place the frozen corn in a glass dish and defrost in microwave for just a few minutes.  Drain any extra liquid.
  • Preheat the broiler.
  • Brush the poblano pepper with the oil and broil for just a couple minutes till just a bit softened.  Let it cool, seed it and dice it up.  (You could also do this on the grill)
  • Mix together with all the remaining ingredients.

Tuna Melt Deluxe

This is a twist on traditional tuna melts.  The added chopped jalapeno doesn't add spice but really enhances the flavor.  Everything is wonderful about this tuna...it would be great on a regular sandwich too.  I adapted this recipe is from thepioneerwoman.com.   -Kristin

 2 cans of tuna, drained
1/4 c. finely chopped red onion
1/4 c. finely chopped red bell pepper
1 whole jalapeno, seeded and finely chopped
2 whole hard boiled eggs, chopped
6 whole sweet Gherkins, diced
1/3 c. mayonnaise 
2 T. Dijon mustard 
Splash of pickle juice 
Salt And Pepper, to taste
  
6 whole English Muffins Split 
12 slices cheese (Provolone, American, Muenster)


  • Preheat oven to 375.
  • Combine all ingredients in first row.
  • Place English muffins halves on a large cookie sheet.
  • Divide tuna mixture up between the muffins.
  • Top with cheese.
  • Bake for 5 minutes.  Then turn on broiler and keep in them in there till the tops are lightly browned.  Keep a close eye on them so the tops don't burn!

Cheerios Cereal Bar

I saw this recipe in a Taste of Home and was excited to try it because I am a huge marshmallow fan...these are a quick, easy and fantastic marshmallow treat!  -Kristin

3 Tablespoon butter
1 (10 1/2 ounce) package of marshmallows
1/2 cup peanut butter
5 cups Cheerios
1 c. M&M's
  • Place the butter and marshmallows in a large microwave-safe bowl. microwave, uncovered, on high for 1-2 minutes or until melted. 
  • Stir in the peanut butter until blended. 
  • Add the cereal and M&M's. 
  • Spoon into a greased 13-in. x 9-in. pan; press down gently. Cool slightly before cutting.

Pumpkin Pie Oatmeal

This is just so delicious...it is worth getting out of bed for!  My kids all loved this!  It has the perfect amount of sweetness and the crunchy sweet top makes this very addicting :)  I adapted this recipe from a great cooking blog called goodlifeeats.com.  If you are a pumpkin fan you will really enjoy this! -Kristin

2 1/3 cups old fashioned oats
2 Tablespoons whole flax seeds, optional
5 T. brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 tsp salt
1 teaspoon vanilla
1 1/2 T. melted butter
1 1/2 cups milk
1 1/2 pumpkin puree

Topping:
1/2 cup pecans or walnuts, chopped
1 1/2 T. butter, softened
2 Tablespoons brown sugar

  • Preheat oven to 375 degrees. Grease a 9x13 pan and set aside.
  • Combine the oats through salt in a medium sized bowl. Stir well. 
  • In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
  • Pour mixture into 9x13 pan. and bake at 375 degrees F for 15 minutes.
  • Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. 
  • After the oatmeal has baked for 15 minutes, remove sprinkle the topping over the oatmeal.
  • Bake an additional 10 minutes. Cool for 5 minutes before serving. 
  • Top with a splash of milk, if desired.

Pumpkin Cinnamon Chip Muffins

I adapted this recipe off of the blog twopeasandtheirpod.com.  I love the cinnamon chips with the pumpkin!  These are fabulous!!  -Kristin

1 1/2 cups flour 
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 cup pumpkin
1/2 cup canola oil
2 eggs
1/4 cup milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1 1/4 cups cinnamon chips
  • Preheat oven to 350 and grease muffin tins or line with a paper liner.
  • In a bowl combine all the dry ingredients and set aside.  
  • In a different bowl combine all the wet ingrediets.
  • Combine the dry ingredients with the wet and then fold in the cinnamon chips.
  • Bake at 350 for 20-24 minutes.

Sunday, June 5, 2011

Banana Peanut Butter Muffins

I found this yummy muffin recipe in a cookbook from the library. I changed it slightly and loved the results! My family gobbles these muffins up.-Sarah

2 1/2 cups flour
1/2 cup oats
1 T. baking powder
1/2 t. salt
2 bananas mashed
2 eggs
2/3 cup brown sugar
1/2 cup peanut butter
4 T. butter, melted
1 cup milk
  • Mix dry ingredients in a bowl.
  • Mash bananas in a bowl. Add remaining ingredients except milk.
  • When other ingredients are combined, slowly add milk and stir wet mixture into the dry until just combined.
  • Spoon into 12 greased muffin cups and bake at 350 degrees about 20 minutes.

Breakfast Casserole

This is a recipe I have made so many times. We all love it and I love how easy it is to throw together the night before.-Sarah

6 English muffins
1# cooked sausage or diced ham
8 eggs
1/2 cup sour cream
1/2 t. salt
1 t. dry mustard
1/4 t. pepper
6 oz. shredded cheddar cheese
  • Butter English muffins and lay face down in a lightly greased 9x13 pan. (Breaking a few in half to fill in gaps)
  • Sprinkle meat over muffins.
  • Mix remaining ingredients and pour over meat. Cover and refrigerate overnight.
  • Bake uncovered at 350 degrees 20-35 minutes.  (Checking to see if the middle is done!)

Herbed Chicken Pot Pie

I love that this casserole is classic with a twist. The herbs really add a new flavor to the standard pot pie recipe. I also love that there isn't a double crust to fuss with so it goes together quickly. This recipe is a keeper for sure!-Sarah

3 cups diced, peeled potatoes
2 cups carrot slices
2 cups diced chicken
1 cup frozen peas
1 med. onion, diced
2 T. butter
1/3 cup flour
2 cups chicken broth
1/2 t. oregano
1/2 t. basil
1/2 t. garlic powder
1/4 t. pepper
1/2 t. salt

Crust
1 1/4 cup flour
1/3 cup Crisco
2 T. butter (cold)
1/2 t. oregano
1/2 t. basil
1/2 t. salt
1/4 t. pepper
2-4 T. ice water
  • To make crust: Mix seasonings into flour, cut in Crisco and butter with a pastry cutter. With a fork toss in water until dough sticks together. On a lightly floured surface roll dough out to size of baking dish.
  • Simmer potato and carrot in salted water until tender. Drain and set aside.
  • Melt butter in a saucepan. Cook onion until tender, whisk in flour, broth and seasonings until well combined.
  • Cook and stir until thickened. Stir in potatoes, carrots and chicken.
  • Spread in greased 11x7 baking dish. Top with crust and bake at 400 degrees for about 40 minutes.

Monday, May 9, 2011

Poppy Seed Bread

This is yet another recipe from my mom's recipe collection. Can you tell where I got my love of cooking from? When my son tasted it he said "this isn't bread, this is cake!" I would have to agree, it's more of a dessert bread, but really it's just delicious!-Sarah

3 cups flour
1 1/2 t. salt
1 1/2 t. baking powder
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
1 cup oil
3 T. poppy seeds
1 1/2 t. vanilla
1 1/2 t. almond extract

Glaze
3/4 cup powdered sugar
1/2 t. vanilla
1/2 t. almond extract
1/4 cup orange juice
1/4 t. butter extract (optional)

  • In a mixing bowl combine all bread ingredients, mix until well combined, about 1 minute. Pour into 2 greased loaf pans.
  • Bake at 350 degrees for 50-55 minutes.
  • Mix glaze ingredients brush over warm loaves.

Chocolate Cherry Cake

This is another delicious recipe from my mom. I remember loving this cake when I was younger and haven't had it in years. When I came across the recipe I knew I had to make it. It was as good as I remembered! Surprisingly there isn't a cherry flavor in the cake, you don't even notice them until you have a bite with a cherry in it. The frosting is awesome too, it's the consistency of a soft fudge.-Sarah

1 boxed chocolate cake mix
3 eggs
1 can cherry pie filling
  • Stir eggs and pie filling into dry cake mix. Making sure to combine well without any dry lumps remaining.
  • Spread into a greased 9x13 pan. Bake at 350 degrees about 30-35 minutes. Cool before frosting.
1 cup sugar (not powdered)
5 T. butter
1/3 cup milk
1 cup chocolate chips
  • Bring sugar, butter and milk to a boil in a small saucepan. Boil for 1 minute, remove from heat and stir in chocolate chips until smooth. Quickly pour over cake and smooth. (This will set pretty quickly once it touches the cake)

Tuesday, April 19, 2011

Baked Peanut Butter Oatmeal

This is a great way to start the morning. My kids love peanut butter flavored anything and are thrilled with this recipe! We love this made with jam also, making it PBJ Baked Oatmeal-Sarah

2 T. butter, melted
1/2 cup peanut butter
1/2 cup brown sugar
2 t. vanilla
1 cup milk
2 eggs
2 t. baking powder
3/4 t. salt
3 cups old fashioned oats
  • In a bowl whisk together butter, peanut butter, and brown sugar until smooth. Add vanilla, milk and eggs whisking all together. Stir in baking powder and salt. Fold in oats.
  • Pour into a lightly greased 9x13 pan.
  • Bake at 350 degrees for 20-25 minutes.
*An awesome way to change this to Peanut Butter and Jelly Baked Oatmeal is by dropping spoonfuls of your favorite jelly or jam over the oats and swirling with a knife. Bake as directed.

Saturday, April 16, 2011

Coconut, Chocolate Chip and Almond Cookies

I am really loving the coconut in my cookies.  These are so fantastic with the chopped almond, chocolate and coconut all in one!!!  -Kristin


1/2 c. softened butter
1/2 c. sugar
1 c. brown sugar
1/2-1 t. coconut extract (opt.)
1/2 t. vanilla
2 eggs
2 1/4 c. flour
1 t. baking soda
1/2 t. salt
1 1/4 c. chocolate chips
1 1/2 c. sweetened coconut
3/4 c. chopped almonds
  • Cream the butter with the sugars.
  • Add the eggs and extracts.
  • In a separate bowl mix together the flour, baking soda and salt.  Then add to creamed mixtures.
  • Stir in the remaining ingredients.
  • Bake at 350 for 10-12 minutes.  Let them cool on the pan for a few minutes before removing.

Tuesday, April 12, 2011

Maple Date Bars

Kristin and I have been talking about getting a date bar recipe up here for awhile. I thought it would take a few tries but the 1st recipe I tried was awesome! I love the lemon flavor in the filling, it adds another flavor to this wonderful bar.-Sarah

1 3/4 cup chopped dates
3/4 cup water
1/3 cup maple syrup
1 t. lemon zest
1/2 cup butter, softened
2/3 cup sugar
1 cup flour
1 cup oats
1/4 t. baking soda
1/4 t. salt
  • Combine dates, water, and maple syrup in a saucepan. Bring to a boil and cook about 12 minutes until the consistency of jam. Stir in lemon zest.
  • Beat butter and sugar until light and fluffy. In a bowl combine flour, oats, baking soda, and salt. Stir into butter mixture until crumbly.
  • In a greased 7x11 pan press 2 cups of oat mixture. Spread with cooled filling. Top with remaining crumb mixture.
  • Bake at 400 degrees about 20 minutes.

Friday, April 8, 2011

Microwave Chocolate Pudding

My mom recently gave me this recipe and I'm so glad I decided to make it tonight! It was so quick, easy and yummy!-Sarah

1/3 cup cocoa powder
3/4 cup sugar
1/4 cup cornstarch
1/4 t. salt
3 cups milk
2 T. butter
1 t. vanilla
  • Mix dry ingredients, slowly whisk in milk.
  • Microwave pudding about 8 minutes, stirring every 2-3 minutes, until thickened.
  • Stir in butter and vanilla until melted and smooth.

Wednesday, April 6, 2011

Toasted Coconut, Toffee and Chocolate Chip Cookies

Sarah and I adapted this cookie recipe from http://twopeasandtheirpod.com/.  The chewy texture of these cookies is very addicting....not to mention the perfect combination of the toasted coconut, toffee bits and chocolate chips!  -Kristin  

1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed light brown sugar
4 tablespoons butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 egg
1 cup Heath toffee bits
3/4 cup chocolate chips


  • Preheat oven to 350 and place coconut on a large pan.  Bake 5-7 minutes until lightly toasted.  Remove from the oven and cool.
  • In a bowl mix together the flour, baking powder, baking soda and salt; set aside.
  • In a large bowl cream the butter and brown sugar together.
  • Add in the extracts and the egg.
  • Beat in the flour mixture.
  • Stir in the toasted coconut, toffee chips and chocolate chips.
  • Bake at 350 for 10-12 minutes.

Creamy Alfredo Sauce

I've tried recipes for Alfredo sauces before and none of them impressed me, partly because they were just too fussy. That's one of the great things about this recipe, it's really easy and so delicious! I found this on the website amysfinerthings.com, so glad to add this to our collection!-Sarah

1/2 cup butter
8 oz. cream cheese
2 t. garlic powder
2 cups Half and Half
6 oz. shredded Parmesan cheese (the real stuff)
salt and pepper to taste
  • Melt butter in a saucepan. With a whisk blend in the cream cheese and garlic powder until smooth.
  • Add the Half and Half, Parmesan, and salt and pepper. Over low heat stir until combined and smooth. Thin with a little milk if it's too thick.

Monday, April 4, 2011

Gourmet Bean Soup

I adapted this recipe from tammysrecipes.com.
It is fabulous, the whole family liked it!  It has a little bit of subtle heat from the red pepper flakes that really enhance this soup.  This is a very easy soup to put together making me like it even more :) -Kristin
 
1 pound (about 2 1/2 cups) dry bean/peas/lentils blend  (I used navy, black, pinto, kidney and lentils)
8 ounces Italian sausage, torn into bite size pieces
1 large onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 can (15 ounce) diced tomatoes
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1/4 teaspoon freshly ground black pepper
8 cups chicken broth
1 teaspoon salt

Grated Parmesan cheese, for serving (optional)
  • Rinse and sort through dry beans.
  • In a large pot, combine all of the ingredients except the (optional) Parmesan cheese.
  • Bring to a boil over medium heat and then simmer gently over low heat, covered, until beans are all tender (about 2 1/2 hours, but could take longer).
  • When beans are tender, remove the bay leaves. Season with additional salt to taste. Ladle into bowls and sprinkle with grated Parmesan cheese if desired.

Tuesday, March 29, 2011

Grape Nut Cookies

I adapted this recipe from an old one I found from Post cereal.  My husband actually said these are right up there with his favorite chocolate chip cookies.  The crunch from the Grape Nuts in these make them very addictive.  -Kristin


1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/4 teaspoon salt

1 cup flour (I used white whole wheat)
1 1/3 c. oatmeal
1 cup Grape Nuts cereal
1 cup Rice Crispy cereal
  • Cream together the softened butter and sugars.
  • Add the eggs and vanilla.
  • In a separate bowl mix together the salt, baking soda and flour.  Then mix into the creamed mixture.
  • Add remaining ingredients.
  • Bake at 350 for about 10 minutes or till done.
  • Leave on the sheets to cool for a couple minutes before removing.

Sante Fa Chicken Casserole in Slow Cooker

I get really excited when I find a good slow cooker recipe and here is one. High reviews from my family on this one! Super easy, super delicious...Enjoy! -Kristin

1 1/2 pounds boneless chicken breasts
1 package taco seasoning
1 can cream of chicken
1 c. salsa
1 1/2 c. frozen corn

2 c. cooked rice

Optional toppings: shredded cheddar, Ortega or other hot sauce, green onions, black olives and sour cream
  • Place chicken in the bottom of slow cooker.
  • Sprinkle the taco seasoning over top.
  • In a bowl mix together the cream of chicken, salsa and corn. Pour that over top.
  • Cook on low about 9-10 hours or on high for about 6 hours until chicken is done.
  • Remove chicken and dice it up. Put it back in the slow cooker and stir rice in.
  • Serve in bowls with desired toppings.

Monday, March 28, 2011

Crustless Quiche

This recipe turned out better than I could have imagined! I'm always looking for new ways to cook eggs and when I came across this recipe it just sounded yummy, and I had all the ingredients. It impressed me with it's delicious flavor and almost creamy texture. I adapted this recipe slightly from simplyrecipes.com.-Sarah

1/4 cup butter
1/4 cup flour
3/4 cup milk
1 cup cottage cheese
1/2 t. baking powder
1/2 t. salt
1/2 t. Dijon mustard
5 eggs
4 oz. cream cheese, softened
6 oz. shredded mozzarella
3 T. grated Parmesan
1/4 cup sliced green onion
1/4 cup diced red pepper
5 slices bacon, cooked and crumbled
  • In a small saucepan melt butter, add flour, cook and stir till bubbly. Slowly add milk cooking until thickened. Remove from heat and let cool 15-20 minutes.
  • Mix cottage cheese, baking powder, salt and mustard.
  • In a bowl beat eggs, add cream cheese (I pinched it off in little pieces), mozzarella and Parmesan.
  • Combine all together well, adding the onion, peppers, and bacon.
  • Pour into a greased 10" pie plate.
  • Bake at 350 degrees for 40 minutes.

Sunday, March 27, 2011

Glass Block Jello

I love to try jello recipes and can't believe I've never seen this one. I couldn't wait to try it and the possibilities are endless! It was as fun to make as it was yummy to eat. You could use any combination of colors, I chose red, orange, green and blue. Red and green would be so fun at Christmas. I found this recipe on ourbestbites.com.-Sarah

4, 3 oz. pkg's Jello
2 pkg's unflavored gelatin
14 oz. can sweetened condensed milk
  • Grease 5 containers with cooking spray.
  • Combine each Jello pkg. with 1 cup boiling water and stir until well combined. Pour each pkg. into sprayed containers. Refrigerate until firm.
  • Bring 1 1/2 cups water to boil. In a small bowl sprinkle unflavored gelatin over 1/2 cup cold water and let stand for 4 minutes. Pour the boiling water over the gelatin and stir to combine. Stir in the sweetened condensed milk until well mixed. Allow to come to room temperature.
  • Cut the colored jello into cubes. Layer cubes in a greased 9x13 pan and pour white jello over. Refrigerate till completely set.