Saturday, February 28, 2009

Southwestern Chicken salad

3 boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon fajita seasoning mix or taco seasoning
4 1/2 cups lettuce, assorted, torn
2 tomatoes, cut in wedges
4 green onions, chopped
1 avocado, diced
1 cup corn, thawed
1 cup black beans
2/3 cup ranch salad dressing
4 teaspoons barbecue sauce
broken tortilla chips

Rub chicken with olive oil and taco seasoning. Grill chicken
until done. Set aside and keep warm. While the chicken is
grilling, prepare and combine the remaining salad ingredients,
except the dressing. Slice chicken and add to salad.
In a small bowl, combine the ranch dressing and barbecue
sauce; serve with salad.

Tuesday, February 24, 2009

Polynesian-Glazed Meatballs

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup Original Kraft Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups instant white rice, uncooked

Heat oil in large skillet on medium-high heat. Add peppers and
onions; cook 5 min. or until crisp-tender, stirring frequently.
Stir in barbecue sauce, ginger, garlic powder and reserved
pineapple liquid. Add meatballs; mix lightly until evenly coated.
Cook 10 min. or until meatballs are heated through, stirring
occasionally. Meanwhile, cook rice as directed on package.
Stir pineapple into meatball mixture. Serve over the rice.
Recipe from Kraft Foods

Monday, February 23, 2009

Oatmeal Carmelitas

2 cups flour
2 cups quick cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine or butter, softened

1 (12.5-oz.) jar (1 cup) caramel ice cream topping
1 1/2 cups semisweet chocolate chips

Heat oven to 350. Grease 8-inch-square baking pan.
In large bowl, combine all crust ingredients; mix at
low speed until crumbly. Reserve half of crumb mixture
(about 3 cups) for topping. Press remaining crumb
mixture in bottom of greased pan. Bake at 350°F. for
10 minutes. In a small bowl, combine caramel topping
and 3 tablespoons flour; blend well. Remove partially
baked crust from oven; sprinkle with chocolate chips.
Drizzle evenly with caramel mixture; sprinkle with
reserved crumb mixture.Return to oven; bake an
additional 18 to 22 minutes or until golden brown.
Cool 1 hour or until completely cooled. Cut into bars.

Sunday, February 22, 2009

Beef and Broccoli

1 lb. beef stir-fry strips
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed tomato soup
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice

Heat oil in skillet. Add beef and stir-fry until browned and juices
evaporate. Add soup, soy, vinegar, and garlic powder. Heat to
a boil. Add broccoli and cook until tender-crisp. Serve over rice.

Sunday, February 15, 2009

Kool-Aid Play Dough

I got this recipe from a friend of friends website.

1 pkg. dry kool-aid
1-1/4 c. flour
1/4 c. salt

Mix together in a bowl and make a well in the middle. Pour in:
1 T. vegetable oil
1 c. boiling water
Knead well and let cool.


Thursday, February 12, 2009

Serendipity's frozen hot chocolate

6 pieces (1/2-ounce) chocolate , a variety of your favorites
2 teaspoons store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings

Chop the chocolate into small pieces. Place it in the top of
a double boiler over simmering water. Stir occasionally
until melted. Add the hot chocolate mix and sugar.
Stir until completely melted. Remove from heat and
slowly add ½ cup of milk until smooth. Cool to room
temperature. In a blender, place the remaining cup of
milk, the room-temperature chocolate mixture and
the ice. Blend on high speed until smooth and the
consistency of a frozen daiquiri. Pour into a big go glass
and top with whipped cream and chocolate shavings.

Recipe from No Fuss Fabulous

Lime Coconut Granita

2 1/2 cups water
3/4 cup sugar
4 limes or 1/2 cup lime juice
1 tblsp lime rind
1/2 cup coconut milk

Mix all ingredients in a saucepan over medium high heat until sugar dissolves, stirring constantly.
Cool mixture and pour into 8x8 or 9x13 pan. Freeze for one hour and scrape with a fork. Return to freezer and continue scraping every half hour for a snow like texture.
*May use light coconut milk for a more figure friendly dessert.

Cake box cookies

Take on white cake mix, 2/3 c. shortening and two eggs. Mix it together until it is play dough consistency. Drop by rounded tablespoonfuls or make hearts with a cookie cutter. Bake at 350 for 9-12 minutes. After they cool put two cookies together with with pink frosting.

Tuesday, February 10, 2009

Red Velvet Sandwich Cookies

"They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!" ~Bakerella
All you need is:
1 Box red velvet cake mix
1/2 Cup butter, softened to room temperature
2 Eggs

Preheat oven to 350 degrees. Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart. Bake for 10-12 minutes. Cool.

Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner's sugar
1 tsp Vanilla

In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth. Spread filling between cookies. Makes about 24 cookies or 12 cookie sandwiches.
Photo and recipe courtesy of Bakerella.

Monday, February 9, 2009

Broccoli Cole Slaw

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw
(in the bagged salad section of the grocery store)
1/4 cup sunflower seeds (optional)
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling
pin while melting butter in a large skillet over low/medium heat.
Add the crushed noodles and slivered almonds to the skillet and
saute, stirring occasionally (keep temperature at low/medium
heat). Meanwhile, whisk together all the dressing ingredients
in a small bowl. Place the shredded broccoli into bowl and
toss with the noodles, almonds, and sunflower seeds. Pour
dressing over salad and toss to coat. Garnish with chopped
green onions.

Recipe from Paula Deen on food network

Wednesday, February 4, 2009


1/2 c. butter or margarine
1 c. sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 egg
1/2 tsp. vanilla
1 1/2 c. all-purpose flour
2 tbsp. sugar
1 tsp. ground cinnamon

In a medium mixing bowl, beat the butter or margarine with mixer for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in the egg and vanilla and as much of the flour as you can with the mixer. Stir in remaining flour. Cover and chill at least 30 minutes(until pliable).

Combine the 2 tbsp. sugar and the cinnamon in small bowl. Shape cookie dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on cookie sheet. Bake at 375* for 10-11 minutes or until edges are golden.

Makes about 3 dozen.