Holiday Pretzel Treats

Bite-size, waffle-shaped pretzels
Hershey's Hug
M&M's candy

Heat the oven to 170 degrees. Set a number of bite-size,
waffle-shaped pretzels in a single layer on a cookie sheet
then top each pretzel with an unwrapped Hershey's Hug.

Bake for 4 to 6 minutes until the chocolates feel soft when
touched with a wooden spoon. Remove the cookie sheet from
the oven and quickly press an M&M's candy into the center of
each Hug. Allow the treats to cool for a few minutes, then place
them in the refrigerator to set, about 10 minutes.

Sweet Tortilla Snowflakes

Recipe and picture from Family Fun

Ingredients:
6 flour tortillas
Canola or vegetable oil for baking
Confectioners' sugar
Edible glitter (optional)

Heat the oven to 400 degrees. Warm the tortillas

(about 15 seconds) in the microwave. Individually fold

the tortillas in half once and then in half again, so that

you end up with a shape that resembles a wedge of pie

(it will be thick). Using clean scissors, cut triangle, circles,

or squares out of the edges, as if you were making

paper snowflakes. Unfold the tortillas. Lightly brush

the tops of the snowflakes with canola or vegetable oil

and place them on a cookie sheet slightly apart.
Bake them until lightly browned and crisp

(about 4 minutes). Sift confectioners' sugar on the

snowflakes while warm. For an extra sparkly effect,

you can sprinkle on a bit of edible glitter.

French toast Christmas tree

All you need to do is make your favorite french toast.

Cut the toast into triangles. Top with candy (like M&M's)

for ornaments.

Toffee Bars

My friend, Jennifer Fry, gave me this DELICIOUS and EASY recipe last week. I've already made 3 pans of them in the past few days(part of my neighbor/friend drop off plates). I took them to a get-together last night and everyone was asking me how to make them. Try them, I guarantee you'll love them! :)

1 sleeve Club crackers
2 sticks better, melted (salted butter)
1/2 c. brown sugar
1/8 t. baking soda
12 oz. bag of milk chocolate chips

Line a 10x15 pan with crackers. In a sauce pan, melt butter, add sugar and soda. Stir until completely combined. Pour gently over crackers and spread evenly. Bake at 350 for 7 minutes. Remove from oven and immediately pour choc. chips over pan. Let stand about 2-3 minutes, then spread chocolate evenly over other mixture. Put in freezer until set. Twist pan to break loose and then break into pieces. Keep covered in refrigerator.

Salt Dough Ornaments

1 cup flour

1/2 cup salt

1/2 cup water

Preheat oven to 325*. Mix together flour and salt. Add water, and knead until smooth - about ten minutes. I had to add extra flour as I was kneading. Mold into desired shape, or use cookie cutters. Add flour as needed. Bake for 1 1/2 hours, or until dry. Mine only took about an hour, so I'd check on them. Let cool, and decorate as desired.

Christmas Candy Corn

Pop 3 batches of plain popcorn.
2 pkgs. Marshmallows (12 oz. each)
1/2 lb. butter
1 c. red and green gumdrops
1 c. dry roasted salted peanuts
1 c. crushed peppermint (optional)

Melt marshmallows and butter in heavy
pan. Stir well. Pour over popcorn. Add
other ingredients and mix well.

Leftover Turkey or Chicken Enchiladas

3 cups shredded chicken or turkey (no skin)
2 cups sour cream
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/3 cup canola oil
12 corn tortillas
1 (16 ounce) jar medium hot salsa

In a bowl, mix chicken or turkey, sour cream, 2 cups shredded
cheese, and salt. Heat oil in an 8-to 10inch frying pan over low
heat. Dip the tortillas, one at a time, in the hot oil just until
limp, about 5 seconds. Fill tortillas equally with chicken mixture,
roll up, and arrange side by side, slit side down, in a 9-x13 inch
baking dish. Pour salsa evenly over top. Bake in a 350 degree
oven until heated through, about 20 minutes. If desired sprinkle
with more shredded cheese over hot enchiladas before serving.

Southwestern Turkey Soup

1/2 cups shredded, cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chili peppers
2 Roma tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper
1 avocado, peeled, pitted and diced
1/2 teaspoon dried cilantro

In a large pot over medium heat, combine turkey, broth,
canned tomatoes, green chiles, fresh tomatoes, onion,
garlic, lime juice, cayenne, cumin, salt and pepper.
Bring to a boil, then reduce heat and simmer 15 to 20
minutes. Stir in avocado and cilantro and simmer
15 to 20 minutes more, until slightly thickened.

Watergate Salad

This is a traditional Thanksgiving salad/treat at my house. . .

1 (3.4 ounce) package JELLO instant pistachio pudding mix
1 large(20 ounce) can crushed pineapple, with juice(I use about half the juice)
1 bag colored miniature marshmallows
1/4 cup chopped walnuts (optional)
1 (8 ounce) container Cool Whip

Mix together and chill overnight before serving.

Turkey pancakes

My boys would love this. I'm going make

these turkey pancakes for them next week.

Picture and idea from Little Nummies

Easy peasy pizza dough

A yummy and quick pizza dough recipe. You don't have to wait for the dough to rise!

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
1 teaspoon salt
1 cup warm water

Combine flour, salt, sugar, and yeast in a bowl. Mix in oil and warm water. Spread out on a large pizza pan(or two small). Top with desired toppings. Enjoy!

Hot Caramel Apple Cider

This would be perfect for a cold day like today. :)

Picture from Our Best Bites

click here to get the recipe

Pumpkin pie bites

I think these pumpkin pie bites by Bakerella

are so cute. They would make for great

finger foods at a party or anytime. :)

Click here to get the recipe.

Ranch Snack Mix

Recipe and picture from Taste of Home

1 package (12 ounces) miniature pretzels
2 packages (6 ounces each) Bugles
1 can (10 ounces) salted cashews
1 package (6 ounces) bite-size cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3/4 cup vegetable oil

In two large bowls, combine the pretzels, Bugles, cashews

and crackers. Sprinkle with dressing mix; toss gently to combine.

Drizzle with oil; toss until well coated. Store in airtight containers.

Yield: 6 quarts.

Pumpkin Spice cream cheese rolls

Recipe from Picky Plate

2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumpkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

Preheat oven to 350 degrees F. Unroll crescent rolls to form
4 rectangles placed side by side. Pinch seams together to form
one long rectangle. Place cream cheese, brown sugar, pumpkin,
cinnamon and nutmeg into a mixer; beat until well combined.
Spread mixture over crescents leaving a 1/2 inch border around
edges. Starting at long end, roll up then cut into 1 inch pieces.
Place around 2 9 inch cake pans that have been sprayed with
cooking spray. You can leave centers open so the rolls form
a circle. Bake for 28-30 minutes or until rolls are golden brown.
Remove and let cool for 10 minutes. Frost warm rolls with cream
cheese frosting recipe below

Frosting
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)

Mix all ingredients into a large bowl until smooth.
Spread over warm rolls.

Pumpkin Pie milkshake

Recipe and picture from Our Best Bites

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start
with 1/4 C milk and then slowly add more if needed to
make the blender process it all. I used somewhere
between 1/4-1/2 C. Sprinkle with crushed graham
cracker crumbs before serving.

Pumpkin Spice Magic Bars

Recipe from Picky Plate. She made little muffins, but I liked
making them in a 9 x 13 inch pan like on Tried and True recipe
blog.
1/2 cup melted butter
1 1/2 cup graham cracker crumbs(about 9 whole graham crackers crushed)
2 T. brown sugar
4 oz softened cream cheese
1 cup pumpkin
1 egg
6 T. sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1 cup milk chocolate chips
1 cup chopped pecans (optional)
1 cup shredded coconut
1 (14 oz) can sweetened condensed milk
Melted caramel and chocolate for drizzling on top

Preheat oven to 350 degrees. Combine the butter, graham crackers,
and brown sugar in a bowl and mix well. Press into the bottom of a
9x13 inch pan. Bake for 8 minutes then remove from the oven. In
a bowl beat the cream cheese, pumpkin, egg, sugar, vanilla, and
cinnamon until smooth. Pour evenly over the crust in the pan.
Next dump the chocolate chips over pumpkin layer then the
pecans then the coconut and then pour the sweetened
condensed milk all over the top. Bake for 25-30 minutes
or until golden brown on top. Remove and let cool. Drizzle
with Melted chocolate and caramel. Cut and enjoy. Store
leftovers in the fridge.

I made these treats to give to friends. I just added a tag

that said "Something to Sink you teeth into" and also

tied some vampire teeth to it.

Pumpkin Waffles

1 cup all purpose flour
2 Tablespoons all purpose flour
2 tablespoons brown sugar
1 teas. ground cinnamon
1/2 teas. salt
1/2 teas. baking powder
1/4 teas. baking soda
2 eggs
1 cup milk
1/2 cup canned pumpkin

Prepare an electric waffle maker. In a large bowl whisk together
pumpkin, milk, eggs, and brown sugar. In another bowl combine
flour, baking powder, baking soda, salt, cinnamon. Add the dry
ingredients to the pumpkin mixture; mix well until combined.
Bake in a preheated maker.

Snack-o’-Lantern Fruit Cups

Slice top off the navel orange. Run a knife around its interior to hollow it out. Scoop out the orange segments and reserve for filling. Carve pumpkin face on one side of the orange. Repeat for other oranges. Use a paper towel to gently soak up any remaining juice inside the oranges. Dice up desired fruit, including the reserved orange segments and fill each cup. Set the lid back on top and serve.

Ghoul Aid

1 package unsweetened Grape Kool-Aid
1 package unsweetened Orange Kool-Aid
2 cups sugar
3 quarts cold water
1 quart Ginger Ale

Mix all of the ingredients together in large punch bowl.
For some extra fun, try freezing gummy worms and extra
ginger ale in ice cube trays and serve with the Ghoul Aid.

Recipe from Mormon Chic

Sweet and Sour Chicken

1 small package of petite baby carrots
1 onion, chopped
2-3lbs. of boneless skinless chicken breasts (cut in small pieces)
¾ cup brown Sugar
½ cup white vinegar
¼ cup ketchup
1 Tbsp. Soy Sauce
½ tsp. salt
¼ cup pineapple juice
1 large green pepper, sliced

Place carrots and onions in bottom of slow cooker. Lightly brown
chicken in oil in a skillet, then transfer to slow cooker. Mix the
remaining ingredients (except green pepper) in a bowl and then pour
over the chicken, carrots and onions. Cover. Cook on high for 4
hours or low for 8 hours. Stir in the green peppers during the last
hour so they don’t get mushy. Serve over rice.

Halloween Chex Mix

Recipe and picture from Chex cereal

8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex or Rice Chex cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup Halloween M&M's

In large microwavable bowl, microwave chopped baking bars

uncovered on High 1 minute 30 seconds to 2 minutes 30

seconds, stirring every 30 seconds, until melted and smooth.
Gently stir in cereal, pretzels and raisins until evenly coated.

Stir in candy corn and M&M's. Spread on waxed paper or foil

until cool and chocolate is set, about 30 minutes.

Break into chunks. Store loosely covered.

Goblin bars

Recipe and picture from Bright Ideas

1 package brownie mix
8 pieces DOVE Brand Miniatures Milk or Dark Chocolate
6 pieces SNICKERS Brand FUN SIZE Bars, chopped
½ cup M&M’S Brand Dark Chocolate Candies for Halloween

Prepare brownie mix according to box instructions for
an 8x8inch pan. Bake and let cool slightly. Place the
DOVE BrandMiniatures in a mixing bowl and place
the mixing bowl over a pot of simmering water. Stir
the mixture as it melts. When mixture is shiny and
smooth, turn off the heat. Pour halfof the melted
DOVE Brand Miniatures over the top of the brownies
and set aside the remaining half. Sprinkle SNICKERS
FUN SIZE Bars and M&M’S over the brownies. Drizzle
remaining DOVE Brand Miniatures on top.

Apples and Dip

1 (8 ounce) pkg. cream cheese, at room temperature
1 cup packed brown sugar
1/2 cup Skor English toffee bits
found these in chocolate chip section
apple slices

Beat cream and brown sugar until smooth. Stir in toffee
bits. Slice apples just before serving.

Hearty Stew

1 pound beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1 ounce) pkg. dry onion soup mix
2 (10 ounce) cans cream of mushroom soup
1 (8ounce) can tomato sauce
1 (10 ounce) pkg. frozen green peas

Grease a heavy pan. Place beef cutes on bottom.
Layer carrots, potatoes, placing bay leaf on top. In a
separate bowl mix remaining ingredients and pour over
beef and vegetables. Cover with tight fitting lid. Bake at
250 degrees for 6 hours. You can also cook this in your
slow cooker and cook on low for 12 hours. For a holiday
touch you can serve this in a hollowed out pumpkin.

Pumpkin Pie a la Easy

1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)

Preheat oven to 350 degrees. In bowl, combine flour, oats,
brown sugar, and chopped pecans. Add to Batter Bowl. Melt butter
until melted. Add to dry ingredients; mix well. Press mixture
onto bottom of a 9x13 inch pan. Bake 15 minutes.
Meanwhile, lightly beat eggs. Add pumpkin, sweetened
condensed milk, spices and salt; whisk until smooth.
Pour over crust. Bake 30-35 minutes or until filling is set
and knife inserted in center comes out clean. Let cool at
room temperature. Cut into square and serve with
whipped topping or pecan halves. Refrigerate any
leftover pie squares.

White Chip Pumpkin Spice Cake

Recipe and picture from Very Best Baking

1pkg spice cake mix
3 large eggs
1 cup Libby's 100% Pure Pumpkin
2/3 cup Evaporated Milk
1/3 cup vegetable oil
1 cup White Chocolate Chip Morsels
White Chip Glaze (recipe below)

Preheat oven to 350. Grease and flour bundt pan. Combine cake mix,
eggs, pumpkin, evaporated milk, and vegetable oil in large mixing bowl.
Beat at low speed until moist. Beat at medium speed for 2 minutes;
stir in white chips and pour into bundt pan. Bake 40-45 minutes .
Cool in pan on wire rack for 25 minutes. Invert onto wire rack to cool
completely. Pour half of glaze on cooled cake; serve with remaining
glaze.

White Chip Cinnamon Glaze:
Heat 3 Tablespoons Evaporated Milk in small sauce pan
and heat over medium just to a boil. Remove from heat
and add 1 cup white chocolate chips; stir until smooth.
Stir in 1/2 teaspoon ground cinnamon.

Festive Halloween Ideas

I can't believe October is already here. Here

are some Halloween recipes to try.

Halloween Cookie Pizza

from Pillsbury

I love these Halloween Ghost pancakes from

Gourmet Mom on the go. I know my boys would love

these.

These marshmallow witches from Taste of Home

are too cute!

Boo cups from Kraft look like fun

What are some of your favorite Halloween goodies you
like to make?

Easy Apple-Oatmeal Crisp

2 cans apple pie filling

1 cup quick oats
1 cup firmly packed brown sugar
2 tablespoons flour
1/4 cup butter(melted)
1 teaspoon ground cinnamon

Spoon apple pie filling into a 9x13 inch baking dish coated lightly

with cooking spray. Combine oats, brown sugar, flour, butter,

cinnamon, and stir until combined. Sprinkle oatmeal mixture

over the apples. Bake at 350°F for 25 t0 30 minutes or until

golden brown. Serve warm, with a scoop of vanilla ice cream

if desired.

Italian Meatloaf

1 lb Sweet Italian Sausage
1 lb Ground Beef
1 lb shredded Mozarella
1 cup Sun-dried tomatoes in oil - chopped
1 cup Marinated artichoke hearts - chopped coarsely
1 onion - diced coarsely
1 1/2 Tbsp garlic
1 cup chopped fresh basil
2 cups fresh bread crumbs - Artisan Brad
3 eggs
Mix all ingredients together. Then form into loaf 4 inches by 12 inches
Bake 350 degrees F. Cook 1 hour.
---------------------------------------------------------
Sauce to cover meatloaf:
4 tomatoes
1 onion
5 garlic cloves
Pinch of Salt
1/2 tsp Red pepper flakes
1 Tbsp fresh rosemary

Cut the 4 tomatoes in 1/2 . Peel the onion and cut into thin slices, and also cut the cloves of garlic. Place in a food processor to process more thoroughly until liquid form. Put in a sheet pan with the oven either on broil or if you have a broiler put in that, and set it in there for 5 minutes, it should start to blister when it is complete. Then put in to bowl, add salt, red pepper flakes and rosemary to mixture, and stir until thoroughly mixed together. Add sauce to the top of the meatloaf when serving.

Easy Thai Lettuce Wraps

Recipe from Somewhat simple

Lettuce
3 0r 4 Chicken breasts
Teriyaki sauce
1 Cucumber and 1 Carrot julienned
2 pkgs. of top ramen noodles- cooked, without
seasoning packet, drained and cooled.
Peanut sauce (sold as a condiment in the Asian food aisle)
I found mine at Target.

Directions:
Take frozen chicken breasts and add to a crock pot. Coat chicken
with Teriyaki sauce and cook on high for 3 to 4 hours or until
chicken is done. Shred chicken. Take some lettuce,
top it will all the ingredients you want, roll up
or fold in sides and eat!

Carmel Popcorn

1 cup Karo syrup
2 1/2 cup brown sugar
1 cube margarine
1 can sweetened condensed milk

Cook to soft ball stage. Pour over a big pan full
of popped corn

Cheese bread

1 (16 oz.) pkg. shredded, sharp cheddar cheese
1 cup mayonnaise
1 (1 ounce) package ranch -style dressing mix
1 loaf french bread

Preheat oven to 300 degrees. Combine cheese, mayonnaise, and
dressing mix. Slice french bread in half. Spread cheese mix on
both sides of bread and heat in oven until cheese is melted and
bread is heated through.

Meatballs with rice

25 frozen meatballs
1 can cranberry sauce
1 jar salsa

Mix cranberry sauce and salsa with a wire whisk. Pour sauce
in a slow cooker. Add frozen meatballs. Cook on low 4-5 hours,
or high 2-3 hours. Spoon meatballs and sauce over rice.

The cranberry and salsa combined sounds really weird, but
these meatballs are yummy. My two boys love it!

Cheesy Chicken and Rice

Picture from Chef Holly

1 can cream of chicken soup
3/4 cup rice, long grain, uncooked
1/2 teaspoon Onion Powder
1/4 teaspoon pepper
2 cup mixed vegetables, frozen
4 boneless, skinless chicken breasts, halved
1 cup cheddar cheese, shredded

Combine soup, rice, onion powder, black pepper, and 1 and
1/3 cups water. Add vegetables. Stir. Pour into an 11"x8"
casserole sprayed with non-stick spray. Top with chicken.
Bake at 375 for 50 minutes, covered. Top with cheese, and
bake additional 2 minutes, until cheese melts.

Lemon Artichoke Soup

1/4 cup butter
1/2 cup minced onion
1/2 cup minced celery
1/2 cup minced carrots
1 clove garlic, minced
3 cups chicken broth
2 cups chopped artichoke hearts
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, halved
3 cups half and half

Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.

Recipe via allrecipes.com.

Barbecue Bacon Chicken

Picture by Holly
4 chicken breasts
1 cup favorite BBQ sauce
Cooked bacon- 2 pieces per chicken breast
1 cup shredded Colby cheese
tomato, diced
avocado, sliced
sour cream

Place chicken in a 9x13 inch baking pan and cover with BBQ
sauce. Bake at 350 degrees for 30 minutes or until chicken is
done. Remove from oven and top each chicken with 2 slices
of bacon and shredded cheese. Return to oven just until cheese
is melted. Serve topped with the tomatoes, avocados, and
sour cream.

Fiesta Chicken Taco Salad

I got this recipe from the book, Recipes from the Big Blue Binder, by Marie Rayner(a wonderful chef and friend!) This recipe is a fabulous summer supper salad and also really easy to prepare!

Dressing:
2/3 cup French salad dressing
2/3 cup chunky salsa
1 tbsp. taco seasoning mix

Salad:
9 cups chopped romaine lettuce
9 oz. grilled chicken, cut into strips
2 cups taco flavored tortilla chips(regular tortilla chips work too-I couldn't find taco flavored and this substitution tasted good too)
1 cup shredded cheddar cheese
2 medium tomatoes, cut into wedges
3 oz. sliced ripe olives

1/2 cup sour cream to serve
Taco flavored tortilla chips to garnish

Whisk the dressing ingredients together in a small bowl until blended. Set aside.

Mix all the salad ingredients together in a large bowl, tossing well to combine. Pour the dressing over and toss again to make sure all the ingredients are coated.

Divide the salad among 4-6 plates. Top each with a dollop of sour cream and add a few tortilla chips as a garnish. Serve immediately.

Chocolate Chip Oatmeal Banana Muffins

I saw this recipe(and photo) on My Food Storage Deals last week and it sounds great! The perfect healthy after-school snack for your kiddos or even a great breakfast! Its also a great way to use your food storage.

1 1/2 c. flour (She uses half wheat flour, half white)

1 c. sugar

1/4 c. oil

1 tsp. baking soda

1 tsp. salt

2 tsp. nutmeg

3 tsp. cinnamon

1 egg

3/4 c. applesauce

2 c. smashed bananas (about 2-3 bananas)

1 3/4 cup oats

1 pkg. chocolate chips

Mix egg, sugar, oil, bananas. Add everything else then chocolate chips. Put in muffin tins and bake for 15 minutes at 350 degrees.

Quick Peach crisp

1 t0 2 peaches
cinnamon & sugar mixture
1 cup low-fat vanilla yogurt
1/4 cup granola cereal

Place the sliced peaches in microwave safe bowl, sprinkle

lightly with cinnamon & sugar and microwave for 20 to 30

seconds until warm. Scoop the yogurt into individual serving

dishes, spoon the warmed peaches over and sprinkle

with granola. Enjoy!

Snickers Salad

4 green apples, cut into bite size pieces
1 pkg. "Fun Size" Snickers, cut into bite
size pieces
6 oz. whipped cream
1 small box instant vanilla pudding mix

Just before you plan on serving this salad, mix the apples,
snickers, whipped cream, and vanilla pudding and ENJOY!!

Old-Fashioned Lemonade

1 1/2 cups sugar
1/2 cup boiling water
1 1/2 cups fresh lemon juice (6 to 8 lemons)
5 cups cold water

Stir together sugar and 1/2 cup boiling water
until sugar dissolves. Stir in lemon juice and
5 cups cold water. Garnish with lemons slices.

Southwest-Style Egg Rolls

We tried these the other night and just LOVED them! A new family favorite.

1/4 cup olive oil
1/4 cup chopped green onion
8 cups fresh baby spinach
1 cup frozen corn
1 (15 ounce) can black beans, drained
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 teaspoon ground cumin
6 ounces Monterey Jack cheese, shredded
1 (14 ounce) package egg roll wrappers
vegetable oil for frying

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

Recipe courtesy of Allrecipes.com.

Thai Peanut Chicken Noodle Salad

Crystal, of Everyday Food Storage, contributed this recipe and photo to the Family Home Evening blog recently. It sounds easy, unique, and delicious!

1 C. Asian Sesame Dressing (I use Ken's Steakhouse light version)

2 Tbsp. soy sauce

2 cooked boneless skinless chicken breasts, cut into chunks

2 Tbsp. crunchy peanut butter

2 Tbsp. honey

1/2 tsp. crushed red pepper

1 pkg. (1 lb.) thin spaghetti

4 green onions, sliced

1 cup chopped cilantro

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.

To visit Crystal's blog to learn more about using food storage everyday in your own recipes, click HERE.

"M&M's" milkshakes

2 cups any flavor ice cream(I actually used Bluebell homemade vanilla and added some Hershey's syrup)

1 cup milk

1 cup "M&M's" Chocolate Mini Baking Bits, divided

Reddi Whip/whipped topping

In blender combine ice cream and milk; blend until smooth. Add 1/2 cup "M&M's" Chocolate Mini Baking Bits; blend just until mixed. Pour into 2 glasses(or 4 small glasses). Top each glass with whipped topping; sprinkle with remaining "M&M's". Serve immediately and enjoy!

Sun-Dried Tomato and Bow Tie Pasta

I tried this the other day and the whole family loved it. Adjust the cayenne pepper to 1/4 tsp to 1/2 tsp if you don't want so much heat(I used 1/2 tsp and I thought it was pretty spicy! My husband thought it was perfect though). I also just used store bought pesto to save time and added chicken to make the meal more hearty. Its delicious!

4 tablespoons dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun-dried tomatoes
1/8 cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 (16 ounce) package bow tie pasta


Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.

In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.

Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Recipe courtesy of Allrecipes.com.

Photo courtesy of me:)

Cookie Dough Pie

I found this yummy pie recipe at BIG RED KITCHEN
recipe & picture from big red kitchen

I love cookie dough and can't wait to try
this recipe.

15.25 ounce package Chips Ahoy Cookies- Original kind

8-12 ounces Cool Whip

2 cups milk

Quickly dip cookies in milk, shake off excess liquid, and layer

in 9 inch pie plate, breaking cookies to fill any gaps. Once

the first layer is complete, top with a thin layer of Cool Whip.

Repeat twice more making last layer of Cool Whip a bit thicker.

Garnish with chocolate syrup if desired. Place in freezer 2-3

hours before serving. Serves 6-8

Chilled Fruit Medley

2 cups halved red grapes, chilled
2 cups cubed honeydew melon, chilled
1 (20 oz. ) can pineapple tidbits, drained, chilled
1 large banana sliced, chilled
3/4 cup peach preserves

In a large bowl, combine grapes, melon, pineapple, and
banana. Add peach preserve and toss to coat all fruit.
Refrigerate before serving.

Tropical Smoothie

1 (20 ounce) can crushed pineapple with juice
1/2 cup frozen pina colada concentrate
1 pint orange sherbet
1/2 cup orange juice

Combine all ingredients in blender. Cover and
blend on high until smooth.

Orange Raspberry Smoothie

2 cups orange sherbet
1 large banana
1 cup fresh or frozen raspberries
1 cup milk

In blender combine all ingredients. Cover and blend. Serve
immediately. You can also add a few ice cubes to make it
more slushy.

Asian Chicken Salad

1 package (8 to 12 oz.) Chopped Romaine or any variety salad pkg.
1 can (15 oz.) Mandarin Oranges, drained
2 cooked boneless, skinless chicken breasts, sliced
1/2 cup snow peas or fresh pea pods, cut in half (optional)
1/3 cup crispy noodles (chow mein noodles)
1/3 cup sliced almonds, toasted
1/2 cup bottled Asian sesame dressing

Toss together salad, mandarin oranges, chicken slices,
snow peas, crispy noodles and almonds, in large serving
bowl. Pour dressing over salad; toss to evenly coat. Serve.

Thin mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa
powder and salt.In a large bowl, cream together butter
and sugar. With the mixer on low speed, add in the milk
and the extracts. Mixture will look curdled. Gradually,
add in the flour mixture until fully incorporated.Shape
dough into two logs, about 1 1/2 inches (or about 4 cm)
in diameter, wrap in plastic wrap and freeze for at least
1-2 hours, until dough is very firm. Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick -
if they are too thick, they will not be as crisp - and
place on a parchment lined baking sheet. Cookies
will not spread very much, so you can put them
quite close together.Bake for 13-15 minutes, until
cookies are firm at the edges. Cool cookies completely
on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter.
Melt on high power in the microwave, stirring every
45-60 seconds, until chocolate is smooth. Chocolate
should have a consistency somewhere between
chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a
fork to coat, then transfer to a piece of parchment
paper or wax paper to set up for at least 30 minutes,
or until chocolate is cool and firm.Reheat chocolate
as needed to keep it smooth and easy to dip into.

Recipe and picture from Baking Bites. Also, check out their
recipe for homemade Samoas!

My first blog award

I'm so excited. Sallie at My Sister's Kitchen just awarded me our first blog award. Thank you!

Part of the Blog Award is to pass it on to 15 other bloggers.

I would like to pass this award to all the chefs that share their yummy recipes with us.

Thanks to all the chefs that share their recipes. I love this blog and trying out all the recipes. Keep the recipes coming!

Raspberry Lemonade

In a small bowl, with a potato masher or spoon,
mash 1 cup rinsed fresh raspberries (6 oz.)
with 2/3 cup sugar. Let stand 10 minutes. Press
through a fine strainer into a pitcher (at least 1 1/2 qt.);
discard seeds. Stir in 1 cup lemon juice and 2 cups water.
Taste and add more sugar if desired. Pour into tall,
ice-filled glasses.
Makes about 1 quart; 4 servings

Recipe and picture from my recipes

Pork Chow Mein

2 Tbsp. vegetable oil
1 c. extra lean pork, cubed (can substitute chicken)
1 c. sliced onion
1 c. celery, slant cut
1 c. mushrooms, sliced
1 can chicken broth
2 Tbsp. soy sauce
2 Tbsp. cornstarch
1/4 c. sugar
1 bag chow main noodles
2 c. cooked rice
1/2 c. chopped green onions

Stir fry pork or chicken in 1 Tbsp. oil until brown and tender.
Remove from pan. Add remaining 1 Tbsp. oil and stir fry all
vegetables for 5 min. or until vegetables are tender crisp.
Add meat and mix well. In separate bowl, mix sugar, soy
sauce, cornstarch. Add broth. Add mixture to meat and
vegetables, stirring until thickened. Serve over chow main
noodles or rice. Garnish with green onions.

Fresh Strawberry Crumb Cake

Ingredients:
1 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup butter, melted and cooled
1 1/2 cups sliced fresh strawberries
1 cup heavy cream, whipped

Crumb topping:
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter

Directions:
Sift together flour, sugar, baking powder and soda.
Beat together egg, buttermilk and vanilla. Stir in
butter. Pour into flour mixture, mixing until smooth.
Spread batter into a buttered 9" round cake pan.
Combine crumb topping ingredients. Cover batter
with sliced strawberries and sprinkle with crumb topping.
Bake at 375 for 40-45 minutes. Serve warm with whipped cream.

Chicken Ranch Pizza

1 ready made pizza crust
1/2 cup ranch dressing
1 tomato, sliced

1/4 cup green onion, chopped with tops
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
8 ounces boneless skinless chicken diced

Salt & pepper to taste

Preheat oven to 425°. Spread dressing over crust.
Sprinkle wit mozzarella cheese, tomatoes, green onions,

chicken and cheddar cheese. Bake for 10 to 12 minutes

or until cheese has melted.

Cheesy Stuffed Shells

1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

Heat oven to 400°F. Mix cottage cheese, spinach, 1/2 cup

mozzarella, Parmesan and seasoning; spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9-inch baking

dish. Add filled shells; top with remaining sauce. Cover.
Bake 25 min. or until heated through. Top with remaining

mozzarella; bake, uncovered, 2 min. or until melted.
Recipe and picture from Kraft Foods

Skillet Dinner

1 pound ground beef
1 small onion, chopped
1 jar Pasta Sauce
2 cups water
8 ounces uncooked macaroni

Brown hamburger and onion in large skillet. Add remaining
ingredients, cover and simmer for 20 minutes. Top with
grated cheese during last 5 minutes, if desired.

7-Up chicken marinade

1 c. 7-Up or sprite
1/2 c. vegetable oil
6 chicken breasts
1/2 c. soy sauce
1/2 tsp. Horseradish

Mix together. Marinate chicken breast for 4-5 hours.
Then cook on grill or in the crock pot. If using a crock
pot cook on high for about 3 hours.

Lemon Marinade for Chicken

1/2 c. butter
1 tsp. Worcestershire
1/3 c. fresh lemon juice
1/2 tsp. salt
1/4 c. brown sugar
1/2 c. water
1/4 tsp. Tabasco sauce
1/4 tsp. pepper

Heat all ingredients in pan until butter melts, cool. Pour over
2-3 pounds chicken in Ziploc bag. Marinate for 2 hours and grill.

Cupcake winner

The winner of the cupcake book
and baking kit is Stephanie! Congrats
Stephanie! Please email me at
brysonmelissa@hotmail.com with
your address and will get the prize
to you.




Thanks everyone for playing.
Look for more giveaways coming soon!

Cupcake Book & Baking Kit giveaway

I love cupcakes! So, I am giving away this cupcake book and baking kit. Leave a comment by April 28th and I will post the lucky winner on April 29th! Good Luck everyone! :)

Slow Cooker Lasagna

1 pound ground beef
1 jar spaghetti sauce
1/2 box no boil lasagna noodles,
gently broken in half
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup onion finely minced
12 ounces ricotta cheese
2 cup Mozzarella cheese shredded
1/4 cup Parmesan cheese

Grease inside of slow cooker with olive oil or cooking spray.
Combine beef, spaghetti sauce, spices and onion in a bowl
and mix well. Combine ricotta and mozzarella in a separate
bowl In slow cooker, layer beef, noodles, and cheese mixture.
Create several layers. Sprinkle with Parmesan cheese.
Cover and cook on low for 3-4 hours.

Gooey Butter Cake

1 box yellow cake mix, without pudding (I used chocolate)

1 stick of butter, melted

1 egg

1 (8 oz) package cream cheese, softened

16 oz powdered sugar

2 eggs

Preheat oven to 350*.  Mix together cake mix, butter and 1 egg until thick and smooth.  Press into 9 x 13 inch buttered pan.  Beat together cream cheese, powdered sugar, and 2 eggs until thoroughly mixed.  Pour on top of cake mixture.  Bake for 30-35 minutes.  Sprinkle top with powdered sugar.

Bacon-Wrapped Garlic Chicken

4 bacon slices
4 boneless skinless chicken breasts
1 10oz can roasted garlic cream of mushroom soup
1/2 c. sour cream
1/4 c. flour

Wrap one slice bacon around each chicken breast. Place in slow cooker. Combine soup, sour cream, flour and mix together. Pour over chicken. Cook on low 6-8 hours(or high 3-4.) Serve over potatoes or rice for an easy fabulous meal!

Peanut Butter Easter Eggs

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening


In a mixing bowl, combine confectioners' sugar, peanut butter,
butter and milk (if needed for moisture) until blended. Shape
mixture into two 1/2 pound eggs or make a bunch of smaller eggs.
Freeze eggs for 1 hour. While the eggs are freezing, cut semi-sweet
chocolate into small pieces and place in top of double boiler with
shortening. Melt over medium heat, stirring frequently until
smooth. Stick a long-tined fork in top of each peanut butter egg,
dip it in melted chocolate to cover then drain on waxed paper.
When the eggs are cooled and set, decorate the eggs to suit
your fancy.
Recipe and picture from Allrecipes

Spring Treats

I found these adorable treats at Bright Ideas.
Click here for the directions

Strawberry Banana Split

1 banana
3 scoops of Hagendaz vanilla ice cream
1 and a 1/2 cups Geradeli chocolate chips
5 to 10 strawberries according to preference
1 to 2 Tbsp sugar according to preference

First, fours ahead of time, clean and cut the strawberries into small chunks. Place strawberries in a bowl, add sugar. Set for 4 hours in the refrigerator covered.

Second, cut the banana 4 times length wise and then cut in half. Arrange in bowl. Take chocolate chips, place in microwave safe container. Put in microwave and heat for 40 seconds at 50 % power or until melted.

Completely emerge banana slices in chocolate. Wait until the chocolate hardens before adding other ingredients. Scoop 3 balls of ice cream and place on top of banana slices. Pour strawberries on top of ice cream.

And enjoy and eat!!!

Prank Food

Since tomorrow is April Fool's Day I thought I would share some "Prank" Foods you could make for your family and friends.

Mock Sushi

get the recipe here

Fauxberry Pie

get the recipe here

Visit here for more ideas.
Recipes and pictures from Family Fun

What do you like to make for April Fool's?

Stuffed Yellow Squash

6 medium yellow squash
1 cup chopped onion
1 cup chopped tomato
1/2 cup finely chopped green pepper
1 T. Fresh chopped basil
1/4 tsp. salt
1 dash pepper
1 cup shredded cheddar cheese- use more
2 T. butter
3 slices bacon, cooked and crumbled -- use more
1 avocado chopped

- WASH squash thoroughly; cover with water, and bring to
a boil. Cover, reduce heat, and simmer 8 to 9 minutes or
until squash is tender but still firm. Drain and cool slightly,
Cut squash in half lengthwise; remove and discard seeds,
leaving a firm shell.
- COMBINE onion, tomato, green pepper, basil, salt,
pepper, and avocado in a bowl. Stir in cheese. Place
squash in a 13x9 inch baking dish. Spoon vegetable
mixture into shells; dot with butter. Sprinkle with
bacon. Bake, uncovered, at 400 degrees for 20 minutes.
Yield:6 servings.
Recipe from my friend Misti

Fresh Veggie Pizza

1 ready made pizza crust
8 oz package cream cheese at room temperature
1 cup sour cream
1 envelope powdered Ranch dressing mix
2 cups raw vegetables, chopped fine (you can use broccoli,
cauliflower, carrots, cucumbers and tomatoes)

Bake the pizza crust, without toppings, at 350 degrees for
5 to 10 minutes, until lightly browned. Stir together
the cream cheese, sour cream, and dressing mix.
Spread this on the crust. Top with mixed vegetables

Lime Squares

1 1/4 cups unsifted flour

1 stick unsalted butter, cut into slices

1 cup plus 2 tablespoons sugar

2 tablespoons finely grated lime zest

Pinch of salt

1/2 cup fresh lime juice

2 large eggs

1/2 teaspoon baking powder Confectioners' sugar

Preheat oven to 375 degrees. Grease an 8-inch square baking pan.

Blend 1 cup flour, butter, 2 tablespoons sugar, 1 tablespoon lime

zest, and salt with a pastry blender until mixture forms a loose

paste. Turn out into the baking pan and pat evenly onto the

bottom, forming a 1/2-inch edge along the pan sides. Bake

until the crust is pale golden, 15 to 20 minutes. Remove

from oven, then reduce the temperature to 350 degrees.

Cool crust 10 minutes. While the crust cools, whisk together

remaining flour, sugar, and lime zest along with lime juice,

eggs, and baking powder. Pour the filling onto the partially

cooked crust, then bake until filling is set, 25 minutes. Cool

completely, then chill at least 2 hours before cutting.

Sprinkle with confectioners' sugar.

Picture and recipe from Wondertime.com