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 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 would be great on a regular sandwich too.  I adapted this recipe is from   -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 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  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

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  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

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.