What's For Dinner

Mexican Style Pulled Pork

2012-01-30T17:54:00.000-07:00

Is there anything better than coming home to a dinner already cooked and all you need to do is set the table? I love when meals cook themselves...

I was a little hesitant when we started this recipe {we changed a few things} that it wouldn't be very good but I am not over-exaggerating when I say this is one of the best meals we have ever made. It.is.SO.good!

{And really hot and spicy, so beware.}

Ingredients:

1 boneless pork loin roast, about 2 1/2 pounds

2 cups barbecue sauce

1/2 cup salsa

2 tbs. chili powder

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. oregano

1/4 tsp. ground black pepper

1/8 tsp. ground red pepper

1/2 tsp. salt

2 green peppers, cut in strips

2 red and yellow peppers, cut in strips

tortillas

Directions:

Remove excess fat from pork

Mix barbecue sauce, salsa, herbs, peppers and spices; put in crockpot when complete

Place pork in, cover and cook on low heat for 8-10 hours or until meat is very tender

Use two forks to pull into shreds when cooking is complete

Cook Time: 10 hours

Serves: 10 people

Crockpot Beef Stroganoff

2011-11-22T13:52:00.004-07:00

I love beef stroganoff. I've always loved our Mom's recipe, but wished there was a quicker, easier recipe.

Then I stumbled upon this recipe on The Crockstar website (I didn't even know that website existed) who found it on the allrecipes website. It is the EASIEST and most tasty stroganoff. My husband kept saying over and over how good it was!

Sorry, no pictures for this one yet. I promise to get some pictures on here the next time I make it. And believe me, there WILL be a next time. :)

Ingredients
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed GOLDEN mushroom soup (not cream of mushroom)
1/2 cup chopped onion (I used dried, minced onion)
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

Directions
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
Serve over noodles, rice, or even mashed potatoes.

Serves 4

Turkey Cranberry Mini Crescents

2011-11-21T21:04:00.006-07:00

I'm sure many of you will be looking for new recipes to use up your leftover turkey after Thanksgiving. I know I always am.

I found this recipe from the Pillsbury website and I tried it out tonight. It was super easy, quick and delicious! Only 30 minutes to make- 10 to prep and 20 to bake. :)

INGREDIENTS
2 packages of Pillsbury Big and Buttery Crescent Rolls (generic brand is fine too)
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 cups cooked & chopped turkey (or chicken)
1/2 cup diced celery
1/2 cup dried cranberries (craisins)
1 1/2 cup shredded swiss cheese*

*I completely left the swiss cheese out (because I forgot to buy some-ha!), but the recipe was still delicious. I'm sure they would be just as delicious with the cheese.

DIRECTIONS
Preheat oven to 375 degrees F.
On a cookie sheet, unroll and arranged 1 roll of crescent rolls.
In a large bowl, mix turkey, cheese, mayo, mustard, cranberries, and celery until well blended.
Spoon about 3-5 tablespoons of turkey mixture onto the center of the crescents.
Unroll the last roll of crescents and arrange on top of turkey mixture.
Lightly press the seams together to seal the crescents together.
Bake for about 20-30 minutes or until crescents are golden brown.

This is what the mixture looks like inside. Kind of like a chicken salad.

Makes 8 crescent pockets, sandwiches, or whatever you want to call them. ;)

Chex PB & Chocolate Blast

2011-11-17T20:39:00.000-07:00

Let me preface this with: This is not our Grammie's recipe for the best Chex Mix treat you will ever have. But when you want to add a little more color in for a Holiday party, these are pretty dang good too.

From Taste of Home Cooking Holiday Magazine Edition:

Ingredients:

6 cups Rice Chex Cereal

1 cup of white vanilla baking chips

1 cup peanut butter chips

1 cup green and red M&Ms

1 cup dry roasted peanuts

Directions:

1. Line 2 cookie sheets with foil or waxed paper. Place 3 cups of cereal in a large bowl. In small microwaveable bowl, microwave white vanilla baking chips uncovered on high until chips can be stirred smooth.

2. Pour melted chips over cereal in bowl; stir gently to evenly coat

3. Spread mixture in a single layer on one of the cookie sheets. Refrigerate 5 minutes or until set.

4. Repeat steps 1-3 using the remaining cereal and the peanut butter chips.

5. Gently break up coated cereal into large bowl. Add candy and peanuts; stir gently to combine. Store in airtight container.

Prep Time: 15 minutes

Serves: 6-8

Asian Spiced Chicken Wings

2011-10-26T13:33:00.000-06:00

Is there anything better than a slow-cooked hot meal spreading delicious scents throughout the house on a snow day? I didn't think so.

My friend, Whitney, introduced this recipe to us when we were at their house for dinner a few weeks ago. It comes from Today's Creative Crock-Pot and I HAD to have the recipe after we were finished eating. Trust me when I say this meal is amazing. And super easy too.

Ingredients:

3 lbs.        Chicken Wings - or chicken strips
1/2 Cup    Soy Sauce
1/2 Cup    Brown sugar, packed
1/4 Cup    Ketchup
1 Tbsp.     Dry Sherry
2 Tsp.       Fresh Ginger, minced
2 Cloves   Garlic, minced
1/4 Cup    Hoisin Sauce (I didn't use this)
1 Tbsp.     Fresh Lime Juice

Directions:

Broil chicken for 10 minutes or until each strip is cooked through
Transfer to the crock pot.

In a small bown combine soy sauce, brown sugar, ketchup, sherry, ginger and garlic. Mix and then drizzle the sauce over the chicken strips and toss to coat.

Cover; cook on low for 5-6 hours or on high for 2-3 hours. (Ours were finished after about 4 hours on low)

Makes about 6 servings

Pioneer Woman's Chicken Tortilla Soup

2011-10-11T14:23:00.010-06:00

I absolutely LOVE Chicken Tortilla Soup and am always looking for a good recipe.

Since The Pioneer Woman is already famous for her recipes, when I came across her Chicken Tortilla Soup recipe, I had to try it! As usual, she (Pioneer Woman) did not disappoint! It was delicious, one of the best I've ever had.

I'll be honest, it's not the easiest or quickest recipe. However, it's definitely worth putting the time into it.

I would say that the whole recipe from beginning to end took about 2 hours. The good news is that you'll do a step and then get to leave the pot for a good amount of time. You're not actually cooking the whole 2 hours. Leaving the soup to simmer actually takes up 1.5 hours of your time so it's not so bad.

Here's the recipe:

Ingredients -It looks like a lot of ingredients, but it's really not as bad as it looks. :)
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches***

Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese (I used a cheddar/jack combo)
Cilantro

Directions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving.

While soup is simmering, take your corn tortillas and cut them into uniform strips.

Five minutes before serving, gently stir in tortilla strips.
***Personally, after making the soup, my husband and I agreed that we would like the soup better without the tortilla strips added. In the future we would just crumble some tortilla chips on top with the rest of the garnishes.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Serves: 6

Golden Peach Pie

2011-10-09T13:54:00.000-06:00

My mom made this amazing dessert for our family get together last night. It's a new recipe from Taste of Home Cooking {where most of our favorite desserts come from} and I had to get the recipe to post on here.

Ingredients:

Pastry for double crust pie (9 inches)
5     cups sliced, peeled fresh peaches
2     teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1     cup sugar
1/4 cup cornstarch
1/4  teaspoon ground nutmeg
1/8 teaspoon salt
2     tablespoons butter
Milk

Directions:

Line 9-inch pie plate with bottom pastry; trim even with edge of plate. Set aside.
In a large bowl, combine the peaches, lemon juice, orange peel and extract.
Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat.
Pour into crust. Dot with butter.

Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside.
Place top over crust filling. Trim, seal and flute edges.
Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.

Bake at 400 degrees for 40 minutes. Remove the foil; bake 10-15 minutes longer or until the crust is golden brown and filling is bubbly. Cool on a wire rack.

Prep Time:

15 minutes
Bake: 50 minutes + cooking
6-8 servings

Didn't she do such a great job decorating it?! Paired with hot chili and french bread on a cold fall night, it was a perfect combination!

Pumpkin Bread

2011-09-20T09:05:00.000-06:00

I found this recipe for Pumpkin Bread on the allrecipes.com site and its definitely one of my favorite recipes. I made 2 loaves and both were gone in a matter of days.

1 cup butter or margarine, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin

In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour, or until bread tests done.

Cook-Out Brownies

2011-07-24T20:01:00.000-06:00

This isn't so much a recipe as it is a really cute idea I got from one of my Taste of Home Cooking magazines this month. If you are having a summer party, have kids, or just want a cute way to dress up a dessert than this is REALLY easy and simple to make!

What you'll need:

A brownie box mix (any brand or type will do)

A box of Hot Tamales

Chocolate piping frosting

Cupcake liners

Orange/red sprinkles for the flames

Directions:

Make the brownie mix according to box decorations and bake in oven
Let them cool
Place a small amount of red sprinkles on top for the flame

Pipe chocolate liner on brownie-cupcakes
Pipe three lines of chocolate on Hot Tamales for the grill lines and place until they stick

Prep Time: 30 minutes

Honey-Teriyaki Kabobs

2011-06-22T17:25:00.000-06:00

If you are looking for the perfect summer recipe to share with friends, you have to try this one we experimented with last night. Probably some of the best kabobs I've ever had and pretty simple to make.

Ingredients

1/2 cup teriyaki sauce

1/2 cup honey

1/2 teaspoon garlic powder

1/2 pinch ground ginger

2 red bell peppers

2 green bell peppers

1 cup of grape tomatoes

1 pound beef sirloin, cut into one into cubes

1 1/2 pound chicken breast, cut into cubes - we added shrimp for variety

1/2 a can of pineapple chunks

skewers

Directions

1. In a large bowl, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red and green bell peppers, tomatoes, beef, pineapple, chicken, and shrimp in with the marinade and stir so everything is coated. Refrigerate for 4-24 hours.

2. Preheat grill for medium-high heat

3. Discard marinade and thread the meat and vegetables onto skewers, leaving a small space in between each item.

4. Grill skewers for 10 minutes- turning as needed or until meat and vegetables are cooked through.

Prep Time: 30 minutes

Serves: 4-6

Pasta with a Honey Mustard Dressing

2011-06-07T19:42:00.000-06:00

We are not big cold pasta fans but this recipe has changed our minds and will become part of our regular summer dinner rotation. I hope you enjoy it as much as we did.

Your choice of pasta noodles
2 chicken breasts
1 avocado

While the noodles cook, grill or saute the chicken after you've cut it in bite-sized pieces. Drain the pasta, add the chicken, and the diced avocado. Chill in fridge for 30-45 minutes.

Dressing:
1/2 cup of mayonnaise
2 tablespoons of honey
2 tablespoons of mustard
1 tablespoon of lemon juice

In a small bow, whisk together the mayonnaise , mustard, honey, and lemon juice. Pour over the pasta salad, mix well, and serve.

Bistro Apple Panini

2011-06-02T19:08:00.002-06:00

Ingredients:

12 thick-sliced bacon strips
1 medium apple, thinly sliced
1 Tbsp. ginger ale
1 Tsp. lemon juice
1/4 cup apple jelly
4 Tsp. minced fresh tarragon
12 slices sourdough bread
6 slices Havarti cheese
2 Tbsp. Dijon mustard
3 Tbsp. butter, softened

Directions:

In a large skillet, cook bacon until crisp
In a small bowl, toss apple slices with ginger ale and lemon juice; set aside.
Place jelly in a microwave container on high until softened. Stir in tarragon.
Spread jelly mixture over 6 bread slices. Top with cheese, apple and bacon. Spread mustard over remaining bread slices; place over bacon.
Spread the outside of sandwiches with butter.
Cook on panini maker or indoor grill for 3-4 minutes or until browned and cheese is melted.

6 Servings

Prep Time: 20 minutes

Chicken Piccata

2011-04-07T18:41:00.000-06:00

A recipe from my new cookbook my mom just bought me:

Now that summer is approaching, we've been looking for lighter dishes that are easy to make and this one was perfect! You hardly need any ingredients to complete.

Ingredients:

4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1/4 cup white wine or chicken broth
1 tablespoon lemon juice

Directions:

1. Flatten chicken to 1/2 inch thickness. In a large re-sealable bag, combing the flour, salt and pepper.
2. Add chicken to the bag, one piece at a time, and shake to coat.
3. In a large skillet, brown chicken over medium heat in butter. Stir in wine. Bring to a boil

4. Reduce heat, simmer uncovered for 12-15 minutes or until chicken juices run clear.

5. Drizzle with lemon juice

Nutrition Facts:

1 serving equals 170 calories, 12 g fat.

Serves 4

Prep time: 25 minutes

Vodka Sauce Pasta

2011-03-18T08:51:00.001-06:00

I received this recipe from Pamela at Our Love Nest when I asked for some new recipes on Twitter. We are in a food rut and needed some new ideas. I made this last night and its an instant hit! It'll now be part of our regular dinner rotation. Enjoy!

2 tbsp of butter
4 cloves of garlic (minced)
1 qt of heavy cream
2 cups of marinara sauce
Parmesan cheese
Shot of Vodka (I was assured that this recipe could be made without it.)
Parsley

Brown the garlic in butter in a sauce pan. Before the garlic gets too brown, add heavy cream and shot of Vodka. Stir well, then add 6 tbsp of parmesan cheese and stir. Then add marinara and a few pinches of parsley, and bring to simmer. (Pamela's note: If the sauce is too thin, add more parmesan cheese. If the sauce is too thick, add more milk.)

Prepare 2 pounds of penne pasta. Drain pasta and pour into baking dish. Pour sauce over pasta and mix together. Top the dish with more parmesan cheese and parsley. Bake at 300-degrees for 15 minutes. Serve.

Cream Cheese Deviled Eggs

2011-03-16T20:37:00.000-06:00

I got this recipe from the Taste of Home Cooking magazine this month. They had A TON of great ideas for Easter and about 10 different types of deviled egg recipes.

I happen to LOVE deviled eggs and decided to make the cream cheese recipe for our St. Patrick's Day potluck at work tomorrow.

Ingredients:

8-12 hard cooked eggs
1 package (8 ounces) cream cheese, softened
2   Teaspoons Dijon Mustard
1/4   Teaspoon salt
1/4   Teaspoon pepper
3 Bacon strips, cooked and crumbled

Directions:

Peel the hard boiled eggs and cut them in half lengthwise
Remove yolks; set whites aside

In a small bowl, mash yolks.

Add the cream cheese, mustard, salt and pepper.

Beat until blended

Stuff mixture into egg whites.

Sprinkle with bacon

{These next pictures might gross you out because they make me want to gag a little bit but I added green food coloring into the mixture for the holiday party tomorrow. We'll see if the color makes people not want to try them =) }

Refrigerate until served.

Prep Time: 30-45 minutes {including the time it took to boil the eggs}

Serves: 16-24

Easy, Yummy Chili

2011-03-11T23:31:00.000-07:00

This chili gets high marks for ease and taste. Its so easy, I have the recipe memorized and whenever I serve it, almost everyone says its one of the best chilis they've eaten. Plus the sisters have been begging for it, so here you go!

2 cans stewed tomatoes
2 cans of Ranch beans
1 can of Chili beans
1 can of medium or dark red kidney beans
1 lb of hamburger
2 cups of water
Onion Salt to taste
Pepper to taste
2 tablespoons of Chili Powder
1 tablespoon of Cumin Seed

Brown hamburger in a large sauce pan, I usually season the hamburger with some onion salt. Once the hamburger is seasoned, add everything else to the sauce pan. (Do not drain any of the beans or tomatoes. Turn heat to low and allow it to simmer for 1-2 hours. Serve and enjoy.

Fried Rice

2011-03-01T20:43:00.000-07:00

Two new recipes in one week?! I am on a roll!!!!

My husband has been begging me to try the recipe for fried rice we had at a friend's house a couple of weekends ago.

And I have been trying to find an excuse to use these cute little Asian bowls we got as a wedding present from family friends who visited China. I happily obliged as long as he was willing to help me out as the recipe was a little intimidating {not really once we got started.}

Love them

Ingredients:

3     Cups uncooked rice
3     Cups water
3     Eggs
1     Can Spam {or slice ham}
1     Cup sliced carrots
1     Cup sliced celery
1/4 Cup diced green onions
Olive Oil
Soy Sauce
Salt to taste

Directions:

Cook 3 cups uncooked rice according to package {you preferably want a rice cooker for this part so the rice comes out more fluffy and light but we made do with just a pot.}

While the rice is cooking, beat eggs and add a small amount of water to create mixture for a plain fluffy omelet. Fry omelet mixture in small fry pan coated with olive oil. The omelet should be as wide as bottom of pan when finished. Remove from pan and cut into small pieces. Set aside.

Cube the Spam {or ham} into small pieces. Set aside.

Slice carrots and celery. You will need approximately 1 Cup of each. Dice the white end of the green onions into small bits. Also, slice the green ends into small bits. Together, both should make about 1/4 Cup.

In a large stir fry pan {or wok} brown the meat lightly in 2 tablespoons of olive oil on medium low. Stir in the carrots, celery and onions . Stir in soy sauce to mixture at the same time, to taste. Cook the mixture until carrots are softened.

Stir in cut omelet to mixture and add rice. Continue to stir until vegetables are completely mixed in. Add more soy sauce and salt to taste. Cook for about 5 more minutes on medium low.

Prep Time: 45 minutes
Serves: 12

Lemon Poppy Seed Muffins

2011-02-23T10:22:00.000-07:00

I found this recipe in my monthly Taste of Home Cooking magazine and had to try it out since I'm obsessed with poppy seed anything. These are DELICIOUS and so moist!

Ingredients:

1       Package lemon cake mix
1       Package instant vanilla pudding mix
4       Egss
1       Cup water
1/2    Cup canola oil
1/4    Cup poppy seeds

Directions:

In a large bowl, combing the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium speed for two minutes. Fold in poppy seeds.

Pour batter into greased or lined muffin tins.
Bake at 350 Degrees for 30-35 minutes, cool on a wire rack.

Prep: 20 Minutes
Serves: 24

Winner, Winner!

2011-01-14T13:40:00.000-07:00

Wow, that was a little overwhelming pulling everyone's entries!

I used the random number generator to pick and Sharon Harmon is the lucky winner!

I'll e-mail you right after I finish posting this with the coupon code and you can start your shopping spree!

Thanks for playing everyone

A Give-Away for a New Year

2010-12-31T14:37:00.000-07:00

The CSN promotional team has contacted us again to do another giveaway with them and for you loyal followers. =) This time the winner will get a $35.00 gift certificate to their website and stores!

We thought it would be a perfect opportunity to give you guys a gift for the New Year {Happy 2011 by the way!}

Stop on by their website and look at all the products they have to offer from kitchen appliances, chic leather briefcase, fitness equipment, furniture and cute cookware!

Rules:

1. Leave a comment for one entry

2. Become a follower {or let us know if you already are one} for two entries

3. Go to their website @ http://www.csnstores.com/ and tell us what you would like to spend the $35.00 on for three entries.

We'll draw a name on January 14, 2011 for the winner!

Chocolate Mousse Torte

2010-12-16T17:35:00.001-07:00

A new favorite of mine from Taste of Home Cooking:

It actually took myself and a friend to make this together because I was scared of messing it up for the office Christmas party, but it turned out beautiful AND delicious!

Ingredients:

37 Nilla Wafers

4 Squares Baker's semi-sweet chocolate

2 Packages Jell-O Instant chocolate pudding

2 Cups cold milk

1 Tub whipped cream

1 Package cream cheese, softened

1/2 Cup sugar

2 Tbsp. cold milk

3/4 Cup fresh raspberries

Plastic wrap

Directions:

Stand: 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

Beat: pudding mixes and 2 cups milk in medium bowl with whisk 2 minutes. Add melted chocolate, mix well. Stir in 1 cup cool whip; pour into prepared pan.

Beat cream cheese, sugar, and remaining milk with mixer until well blended. Stir in 1 cup of remaining cool whip, spread over pudding. Top with remaining wafers.

Refrigerate 3 hours.

Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining cool whip, raspberries and chocolate curls {from Baker's squares.}

Prep Time: 20 minutes {plus 3 hours refrigeration}

Serves: 16 servings

Yum, yum, yum!

Cream Puff Cake

2010-12-12T11:03:00.001-07:00

A recipe e-mailed to us from our Aunt Christina... sounds amazing!!

Ingredients:

1 Puff pastry from the freezer section, thawed
1 cup chocolate chips
1 Tbsp butter
1 Tbst water
3 (3.3 oz) pkgs instant vanilla pudding
1 (8 oz) pkg cream cheese, softened
3 1/2 cups milk
8 oz Cool Whip, thawed

(You can also used low-fat, sugar free, skim milk products)

Directions:

Roll the puff pastry to fit a 13x9 glass pan.
Bake at 400 degrees for 22 minutes or until puffed and golden.

(Optional, but prevents the pastry from getting soggy. And let's face it, chocolate is just delicious.) Melt chocolate chips and butter. Add water and stir until smooth. Spread over cooled pastry.

Beat cream cheese add 1 cup milk and beat until smooth.
Add pudding and balance of milk.
Beat until smooth. Pour mix over crust.
Chill until pudding mix has set.
Top with a layer of cool whip.
Chill until serving.

Take the entire pan and a spoon and get your share now, because this one is a hit with everyone I have served it to!!

Give Away Winner

2010-11-21T14:22:00.000-07:00

Thanks for entering everyone!! I did a quick random number generator and the winner is...

The lucky number 8 which is my favorite number so that worked out pretty well.

Miss Chelsea!!!

So if you could e-mail at sistersandrecipes@gmail.com your e-mail address and then we can pass that along for your gift certificate. Have fun shopping!

Who Wants A Giveaway?!

2010-11-07T07:58:00.001-07:00

Let me start this off by saying that I am completely jealous of you guys right now.

We were contacted by CSN stores to host a giveaway on this blog for a $35.00 gift certificate for one lucky winner. CSN Stores has over 200 online stores where you can find anything you need whether it be a chic handbag, children's luggage or even cute cookware! You can take a look for yourself here: http://www.luggage.com/Kids-Luggage-C12655.html

And of course I'm guessing that many of you will also be interested in their cookware and dining items. http://www.csnstores.com/Kitchen-and-Dining-C45667.html

So how do you win?

1. Become a follower or let me know if you already are one for one entry
2. Hop on over to their website and leave a comment with what you would buy with the $35.00 gift certificate for two entries
3. Post this giveaway on your own blog for three entries

We will close this out two weeks from today on November 21st.

Do you guys think it would be rude of me to enter for our own giveaway? 'Cause I'm thinking about it.

Pumpkin Milkshake

2010-10-30T19:20:00.000-06:00

I got this from a website {that I can't remember now} when I was planning our autumn party. It's an interesting taste and you really have to like pumpkins to enjoy it, but if you do then try it out!

Ingredients:

2 oz. Dark Rum

1 Can Pumpkin Puree

1 Pint Vanilla Ice Cream

4 Cups Skim Milk

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

Whipped Cream

Directions:

Place pumpkin, ice-cream, milk, cinnamon, and nutmeg into blender. Blend slowly until thickened.

Serve with a dollop of whipped cream on top

Prep. Time: 10 minutes

Serves: 4-6 people

I hope everyone is having a fun Halloween weekend!

Pumpkin Bread and/or Muffins

2010-10-02T20:57:00.000-06:00

Its been a while since I've contributed a new recipe, but with all the canned pumpkin I have on hand, I've become a baking fool. Up first... Pumpkin Bread! I got this recipe from AllRecipes.com.

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Some of my own thoughts...

I was actually able to make 1 loaf of bread and a dozen muffins with this recipe, seven of which have already been eaten.
The bread actually took more like 60-70 minutes to cook, not 50 like the recipe said.
Next up... Pumpkin Cookies!

Chicken Fajita Pizza

2010-08-30T19:12:00.000-06:00

And the Mexican recipes just keep on coming... Another one from Taste of Home Cooking.

Ingredients:

1      Tube (13.8 ounces) refrigerated pizza crust
1/2   Pound boneless skinless chicken breasts, cut into strips
2      Tablespoons of Olive Oil
1/2    Cup Sliced Onion
1/2    Cup Julienned Green Pepper
3       Garlic Cloves
1      Teaspoon Chili Powder
1/4   Teaspoon Salt
1/8   Teaspoon Pepper
1       Cup Salsa
2      Cups Shredded Mexican Cheese

Directions:

Unroll crust into a greased 15 in. X 10 in. X 1 in. baking pan; flatten dough and build up edges slightly. Bake at 400 degrees for 8-10 minutes or until lightly browned.

Meanwhile, in a large skillet, saute chicken in oil until lightly browned. Add the onion, green pepper, garlic, chili powder, salt and pepper. Cook and stir until vegetables are tender and chicken is no longer pink.

Spread salsa over the crust. Top with one cup cheese, chicken mixture, and remaining cheese.

Bake at 400 degrees for 10-15 minutes or until cheese is bubbly and golden brown.

Serving: 12 slices
Prep Time: Half an hour

Chicken BLT Sandwiches

2010-08-28T15:03:00.000-06:00

This recipes was submitted into us by Kerbi Hardwick and looks amazing.

Ingredients:

2 boneless, skinless chicken breasts
6 slices of peppered bacon
4 slices of cheese
1 tomato
1 small onion
lettuce
house seasoning
hamburger buns

Directions:

Cook the bacon in a skillet over medium-high heat until crispy. Drain bacon on paper towels and set aside. Pour out the grease, leaving about 1 tablespoon in the skillet.

Season the chicken on both sides with the house seasoning. Cook the chicken breasts on medium-high heat for about 6 minutes on each side, or until no longer pink in the middle.

Once the chicken is done, leave them in the pan, add the strips of bacon over the chicken breasts. Lay 2 slices of cheese over the bacon. {You can use whatever cheese you like. I put Hickory Smoked Muenster on mine Pepper Jack, Provolone, Swiss, and American cheese would work great as well}.

Cover the pan with a lid until the cheese is melted.

Layer the lettuce, tomatoes, onion, and the chicken topped with bacon and cheese however you like.

Raspberry~Topped Cream Tarts

2010-08-28T14:44:00.000-06:00

These are SOOOO good and another creation from the Taste of Home Cooking Magazine.

Ingredients:

1         Tablespoon Brown Sugar
1/4      Teaspoon Ground Cinnamon
1/8      Teaspoon Ground Nutmeg
4         Flour Tortillas (8 Inches)
Warm Water
1         Package (8 Ounces) Reduced-Fat Cream Cheese, Softened
4         Tablespoons Sugar
2         Tablespoons Fat-Free Milk
1/2      Teaspoon Almond Extract
1         Cup Fresh Raspberries

Directions:

In a bowl; combine the brown sugar, cinnamon and nutmeg; set aside.
Cut tortillas with a 3-1/2 inch biscuit cutter (Or use the top of a glass to cut circles)
Brush both sides of tortilla with warm water.
Spray tops with cooking spray; sprinkle with brown sugar mixture.
Press into un-greased muffin cups

Bake at 350 degrees for 12-15 minutes or until lightly browned.
Cool in pans on wire racks.

In a small bowl; combine the cream cheese, sugar, milk, and almond extract; mix well.

Spoon into tortilla shells and top with raspberries.

Serves: 16

Cinnamon Chips 'N' Dip

2010-08-28T14:21:00.001-06:00

Believe it or not but I have TWO Mexican-themed parties coming up next weekend where we were asked to bring food. So this week will be my test driving and sample baking week.

I got this recipe off of none other than the Taste of Home Cooking Magazine. Very easy to make and very delicious! (The wording in red was my own additions/subtractions to the original recipe so feel free to ignore those.)

Ingredients:

4 Flour tortillas (8 inches)
Refreigerated Butter Spray Melted butter with cooking brush
1 Tablespoon Sugar
1 Teaspoon Ground Cinnamon
4 Ounces Reduced Fat Cream Cheese
6 Ounces Vanilla Yogurt
2 Teaspoons of Sugar
1/2 Teaspoon Ground Cinnamon

Directions:

Spritz tortillas with butter-flavored spray (spread melted butter on both sides of tortilla with brush)
Cut each tortilla into 8 wedges

Combine sugar and cinnamon into a bowl
Put each wedge into bowl and make sure both sides are dipped into mixture
Place on un-greased baking sheet

Bake at 350 degrees for 7-9 (15 minutes) or until crisp

Meanwhile for the Dip:
In a small bowl, beat the cream cheese, yogurt, sugar and cinnamon until smooth.

Serve with cinnamon chips.

Serves: 8
Prep Time: 25 minutes

Pecan Pie

2010-07-19T19:33:00.002-06:00

And our family member, Alex, sent us a ton so I'm going to have to spread these out a little...

Ingredients

1 cup Karo® Light OR Dark Corn Syrup (I use half and half)
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans (I prefer more, but to your taste
Half shot brandy or bourban
1 (9-inch) unbaked or frozen** deep-dish pie crust

Directions
Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Put pecans in pie crust, if you like a very nuttt pie add more. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

Pie is done when a knife or toothpick can be inserted in the center and removed clean. Tap center surface of pie lightly - it should spring back when done.If pie crust is overbrowning, cover edges with foil.High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

Crunchy Parmensan Chicken Tenders

2010-07-19T19:29:00.000-06:00

And this one came from a friend of mine from highschool, Jody.

Ingredients

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

Directions

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Andrea's Baked Spaghetti with White Wine Tomato Cream Sauce

2010-07-19T19:23:00.002-06:00

First of all, we are so sorry for taking forever to upload the recipes you guys have been sending to us. We are going to try and do a lot better from here on out. This one came from Andrea and sounds absolutely amazing!

Ingredients for Marinara Sauce

3 Garlic cloves 2 tablespoons Thyme
1 Carrot 1 tablespoon crushed Rosemary
1 Celery stalk 2 teaspoon Basil
½ small Onion 1 teaspoon Sage
1 pound of Italian Sausage ¼ teaspoon White Pepper
2- 15 oz. can of Tomato Sauce
2 tablespoons Oregano Olive Oil

Ingredients for Cheese Sauce

1 pound whole milk Ricotta Cheese
¾ cup Three-blend Cheese
½ cup Heavy Cream
1 cup above Marinara Sauce

Additional Ingredients for Baked Spaghetti

1 pound Spaghetti noodles
2 cups shredded Mozzarella cheese

Ingredients for White Wine Tomato Cream Sauce

1 – 15 ounce can Diced tomatoes
4 tablespoons butter
1 cup Heavy Cream
¼ cup White Wine
Salt, Pepper, and Garlic Powder

Instructions for Marinara Sauce

Mince the garlic, carrot, celery and onion. Sauté in oil olive until the vegetables are slightly brown and getting soft. Cook Italian sausage. Combine vegetables, Italian sausage, and tomato sauce in large saucepan. Add all the spice and stir sauce to combine all ingredients well. Simmer over low heat until ready to use.

Instructions for Cheese Sauce

Mix together ricotta cheese and three-cheese blend in medium saucepan. Slowly incorporate the heavy cream into the cheese mixture. Heat over medium heat until the cheese is melted and smooth. Stir occasionally and take off the heat when the cheese is melted. (Be careful stirring the mixture as it tends to have air pockets within it that burst upward as it heats.)Add 1 cup of prepared Marinara Sauce to the Cheese Sauce.

Instructions for putting together the Baked Spaghetti

Begin by preparing the Marinara Sauce. Next cook spaghetti noodles to al dente. Don’t over cook the noodles as they will continue to cook in the oven. Next make the cheese sauce. Drain the spaghetti noodles when they are finished cooking. Keep the spaghetti noodles in a large pot and add the cheese sauce to the noodles. Stir to combine well. Preheat oven to 350°. Place the spaghetti noodle/cheese mixture into a 13 x 9 glass baking pan. Smooth out the picture to be even in the pan. Top this mixture with approximately 2 cups of marinara sauce. Top with the 2 cups of mozzarella cheese. Cover the top of the pan first with a layer of shrink wrap and then a layer of aluminum foil. (Don’t skip the shrink wrap. It will come off the pan after baking and is very important to maintain the moisture within the baked spaghetti.) Bake, covered, for 25 minutes. Uncover and bake for an additional 5 minutes or until cheese is browning and bubbly.

Instructions for the White Wine Tomato Cream Sauce

While the Baked Spaghetti is baking, prepare the White Wine Tomato Cream Sauce. Start by placing the diced tomatoes and 2 tablespoons of butter in a Sauté pan. Bring to a boil. Let the mixture boil for 10 minutes. (This helps eliminate the acidic tomato taste.) Add the heavy cream to the mixture and continue to boil for 5 more minutes. Add the white wine and continue to boil for 5 more minute. Add the last 2 tablespoons of butter to finish the sauce. Place ½ cup of sauce under each serving of Baked Spaghetti.

Enjoy!

Salmon A La Father-In-Law

2010-05-19T14:52:00.000-06:00

My father-in-Law makes the BEST salmon and he let me steal the recipe he made up. Feel free to add or take away as much as you want, the recipe is constantly changing to taste.

Ingredients:

Salmon (read package for how many people you need to feed)
1 tbsp. Lemon Juice
Seafood Magic
1 tbsp. Olive Oil
2-3 Lemons

Instructions:

Wash salmon thoroughly
Rinse with lemon juice into a bowl
Flip over and put Seafood magic on the un-skinned side
Dumpt the olive oil in bowl and run with fingers on both sides
Cut one of the lemons in half and squeeze juice into bowl and on salmon

Bar-B-Q for 10 minutes on the skinned side
10 minutes on the un-skinned side
Peel skin back and put more Magic in between
Finish the grilling on the skinned side

Decorate!

Prep time: 30 minutes

Turkey-Mushroom Burgers

2010-05-02T19:44:00.000-06:00

This was linked over to us from Mindy at Hill Happenings.
Ingredients

2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
8 ounces organic white mushrooms, wiped clean
3 tsp expeller-pressed extra-virgin olive oil, divided
1 medium organic onion, finely chopped
2 cloves organic garlic, minced
1 pound lean ground free range turkey breast (see Ingredient note)
1 large free-range eggs, lightly beaten
3 Tbsp chopped fresh dill
1½ Tbsp coarse-grained mustard
½ tsp salt
¼ tsp freshly ground pepper
6 whole-wheat buns (optional)
Organic lettuce leaves & tomato slices for garnish

Directions

Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.

Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.

Preheat grill to medium-high.

Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

Oil the grill rack. Brush the patties with the remaining 1 tsp oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce and tomato if desired.

Makes 6 Servings.

Total preparation time: 1 hour

Shrimp Scampi

2010-04-09T19:08:00.000-06:00

I don't remember where I found this recipe but it quickly became our favorite dinner meal a few months ago. Not exactly healthy but very very yummy.

Ingredients:
1/3 Cup Butter
30-50 Shrimp (usually one frozen bag)
4-6 Cloves of garlic, minced
1/3 Cup fresh parsley
2-3 Tbsp. Lemon Juice
Salt, to taste

Directions:

In a large skillet, heat butter until it starts foaming
Add the shrimp until they turn pink
Add the parsley, lemon juice and salt, stir well
Add garlic

Dip french bread in sauce or serve with Pastaroni

Prep time: 20 Minutes
Serves: 4

Chicken Enchiladas

2010-03-26T23:01:00.002-06:00

This is another family favorite!

Ingredients:
2-3 chicken breasts, cooked and chopped
2 cans cream of chicken soup
1 can (4 oz.) chopped green chilies
10 flour tortillas
1/4 onion, chopped
1 cup sour cream
2 cups grated cheddar cheese

Heat soup, onion, chilies, and sour cream in saucepan. Add chicken; heat through.

Fill tortillas with mixture, add some cheese, and roll (like a burrito). Place in 9x13 baking pan. Repeat until all 10 tortillas are filled and rolled. Cover all with remaining soup mixture. Sprinkle all with remaining cheese.

Bake 30 minutes at 350 degrees or until bubbly and cheese is melted.

Serves:4-6
(I often make half of the recipe when serving 2-4 people)

White Chicken Chili

2010-03-26T22:44:00.005-06:00

I made this for our big family last week and the sisters informed me that we had to get this recipe on our blog. :)

I originally got this recipe from Taste Of Home. It was originally Taste Of Home's Creamy White Chili recipe. After making it a few times, my husband and I agreed that we liked it better without the heavy whipping cream and sour cream.

This is another quick, easy, delicious meal.

Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion chopped
1 1/2 tsp. garlic powder
1 Tbsp. vegetable or canola oil
2 cans (15 1/2 oz. each)great northern beans, rinsed and drained
1 can (14 1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper

Optional: sour cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, chicken broth, chilies and seasonings. Bring to a boil.

Reduce heat; simmer, uncovered for 30 minutes. Serve.

Optional: add sour cream (as much or as little as desired) to each bowl.

Serves: 7

Again, no picture for this recipe. I apologize.

Slow Cooker Southwestern Pork Roast

2010-03-26T22:30:00.003-06:00

Our mom got this recipe from a friend of hers. She made it for us a few months ago and it has quickly become a new favorite. It's very delicious and easy!

Ingredients:
2 1/2 lbs. boneless pork roast
1 envelope onion soup mix
1/4 cup water
1 can (14 oz.) diced tomatoes, undrained
2 cans (4 oz. each) chopped green chilies, undrained
3 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. ground cumin

Arrange pork roast in crockpot. Combine onion soup mix with remaining ingredients. Pour over pork. Cook, covered, on low for 8-10 hours or on high for 4-6 hours; until pork is tender. Slice, if desired.

NOTE: If using pork loin- cook 1 hour less.

Serve over hot cooked noodles or rice (we use rice). Pour sauce over all.

Serves: 8

I apologize for not having a picture of this. I will get one on here the next time I make this.

Pasta With Bacon and Mushrooms

2010-02-22T21:01:00.003-07:00

So, I was reading through my google reader account and came across this incredibly mouth-watering dish on the Pioneer Woman’s blog. It looked fairly easy and I sent Jon off to the store to buy the rest of the ingredients that we needed.

A couple of things to note.

Always read through the whole recipe first. I actually added about 4x the amount of bacon than was needed.

And I added two chicken breasts to the dish to make it a heartier meal.

I definitely give this recipe two thumps up!! So yummy!

Ingredients
2 Tbsp Olive Oil
3 slices Thin Bacon, Cut Into 1/2-inch Pieces
3 cloves Garlic, Minced
1 package (10 Ounce) White Button Mushrooms, Sliced Thin
1 cup Low Sodium Chicken Broth (OR Dry White Wine)
1 cup Half-and-half
¼ cups Heavy Whipping Cream
3 whole Green Onions, White And Light Green Parts Sliced
¼ cups Flat-leaf Parsley, Minced
½ cups Freshly Grated Parmesan Cheese
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 pound Thin Spaghetti Or Angel Hair Pasta
Extra Parmesan, For Sprinkling

Preparation Instructions
Cook pasta according to package directions.

In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.

Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.

Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half.

Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.

Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs.

***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***

Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.

Enjoy!

Sesame-Orange Shrimp

2010-01-21T19:01:00.000-07:00

First off, can we all agree that my three older sisters need to stop being lazy and start posting new recipes?
We can? Ok, good. Let's move onto a new recipe I tried then.

I've been on a health kick lately and have been looking for lighter meals. This one came across my attention on the Eating Well website.

Ingredients:
3 Tbsp. Sesame Seeds
2 Large Egg Whites
1/4 Cup Cornstarch
1/4 Teaspoon Salt
1/4 Teaspoon freshly ground pepper
1 pound peeled and deveined shrimp (21-25 per pound)
2 Tbsps. Canola oil (divided)
3/4 Cup Orange Juice
1/4 Cup dry sherry
2 Tbsps. Reduced sodium Soy Sauce
1 Teaspoon Sugar

Directions:
1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and coat.
2. Heat Tablespoon of oil in a skillet over medium heat. Add half the shrimp and cook until golden. (1-2 minutes per side). Transfer shrimp to paper towel-lined plate to drain. Repeat with other half of the shrimp and another tablespoon of oil.
3. Add orange juice, sherry, soy sauce, and sugar to the pan. Bring to a boil and cook, stirring occasionally until slightly thick.

4. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately.

Serve over rice or on its own. Very good with raspberries and blackberries!

Best part:

Nutrition:
232 calories per serving and 186 mg cholesterol

Enjoy!

Special Delivery Chicken

2010-01-05T17:46:00.004-07:00

This has become a fast favorite in the parent's household. Soooo good and courtesy of TOHC.

Ingredients:

2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 teaspoons poppy seeds
2-1/2 cups cubed cooked chicken
1-3/4 cups crushed butter-flavored crackers (about 36 crackers)
1/2 cup butter, melted

Directions:

In a large bowl, combine sour cream, soup and poppy seeds. stir in chicken.

Pour into a greased baking dish.

Combine the cracker crumbs and butter; sprinkle over top.

Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Serves: 4

Cheese Souffle

2009-12-11T13:16:00.000-07:00

This is from Kaity @ Ambition Never Goes Out of Style

Cheese Souffle

You can use any oven-safe straight-sided dish with a 2-cup capacity. Feel free to add veggies or ham, if you'd like! But it delish as is!

Ingredients (Serves 1)

2 1/2 tsp butter1 tbsp grated Parmesan
1 tbsp all-purpose flour
1/3 cup milklarge pinch of saltsmall pinch of paprika
1 egg yolk
2 egg whites
1/3 cup grated cheese, such as Cheddar or Swiss, tightly packed

Directions

Smear 1/2 tsp softened butter around inside of a souffle dish, and sprinkle Parmesan over it. Preheat oven to 425 degrees.
Melt 2 tsp butter in a small pot, and stir in flour.
Let cook over low heat for a minute, then remove from heat.
Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens.
Season with salt and paprika. Remove from heat, and whisk in egg yolk.

Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about 1/2 of the grated cheese.
Fold in remaining egg whites and cheese; transfer everything to the prepared souffle dish.
Place dish on a baking sheet and set it in the middle of the oven.
Turn the heat down to 375 degrees, and bake about 18 minutes, until souffle has risen and top is lightly browned.

Such a s fluffy and cheesy treat! I put some green enchilada sauce on mine and it was so yummy!

Christmas Desserts & Snacks: Brownie Parfait

2009-11-30T06:04:00.001-07:00

A coworker brought these in for our Christmas party last year. Delicious! And so easy to make too!

1 pan of Brownies (your own recipe or boxed deal)
1 tub of Cool Whip
Red and green food coloring
Candy canes

Makes brownies as instructed (either via recipe or instructions on box).

While the brownies are cooking, get out the Cool Whip and divide into thirds. (We found that using Cool Whip works much better than the canned Redi Whip.) In one-third, add green food coloring and stir together; in another third, add red food coloring; and the last third, leave white. Add enough food coloring to get your desired color. Refrigerate.

Once the brownies are done, pull from the oven and using a fork, create brownie crumbles.

Select a wine glass, goblet, parfait dish, or whatever you want to use as the show-piece for your dessert.

First add a layer of brownie crumbles, then a layer of green Cool Whip, a layer of brownie crumbles, a layer of white Cool Whip, a layer of brownie crumbles, and finally a layer of red Cool Whip. Top with a candy cane or two and serve.

We found that it was best to either serve the dish right away, or refrigerate until serving time.

Do you have a Christmas dessert or snack that you favor?

Christmas Dinner: Sweetheart Salad

2009-11-30T06:02:00.002-07:00

This is the perfect holiday salad. It's especially perfect for Christmas because it has so much red and green in it. It's beautiful, but also very tasty.

I got the original recipe from Taste of Home, but I also made a several changes.

Taste Of Home's Recipe:

Ingredients
3 cups spring mix salad greens
1/4 cup dried cranberries
1/4 cup balsamic vinaigrette
2 tablespoons honey-roasted sliced almonds

Directions
Divide salad greens and cranberries between two salad plates. Drizzle with vinaigrette and sprinkle with almonds.

Serves: 2.
*************************************************************************************

Here is the recipe with the changes we made to it:

Ingredients:
Two bags of spring mix salad greens
Half of a 6 oz. bag of dried cranberries
Balsamic vinaigrette, to taste
1/2 cup of sliced almonds, candied

Directions
To candy almonds, put about 1/4 cup of sugar in skillet and heat over medium to medium high heat. Stir the sugar constantly until it begins to melt. Do NOT try to rush this! The sugar will start to form hard rocks first, then it will slowly begin to melt into a caramel-colored liquid.
When sugar is melted, add the almonds. Stir until all of the nuts are coated with caramelized sugar. Pour almonds onto a cookie sheet, aluminum foil, or waxed paper. Cool 10 minutes and break into small pieces.

Pour both bags of salad greens into a large bowl. Add dried cranberries and candied almonds. Add balsamic vinaigrette to taste. Toss and serve.

Serves: 6

Do share your favorite Christmas dinner dish!

Christmas Morning: Crouton and Egg Casserole

2009-11-30T06:01:00.002-07:00

This has always been one of our favorite egg dishes and we look forward to it every Christmas morning.

MAKE THE NIGHT BEFORE!

Ingredients
1 box of HERB SEASONED croutons
MEAT- 1 lb. of bacon, or ham, or sausage; cooked
2 cups shredded cheddar cheese
9-12 eggs, beaten
3 cups milk

Directions
In a 9x13 pan, layer the bottom of the pan with the whole box of croutons. Layer the meat on top of the croutons. Then layer with the shredded cheese.

In a separate bowl, mix beaten eggs with 3 cups of milk. Pour egg and milk mixture over cheese, meat, and croutons.

Store, covered, overnight in refrigerator.

The next morning, bake dish at 325 degrees for 50-60 minutes until eggs are set and firm.

Serves:6-8

What's your favorite Christmas morning dish?

Christmas Drinks: White Hot Chocolate

2009-11-30T06:00:00.002-07:00

This is a recipe we got from the Better Homes and Gardens site. So yummy!

3 cups half-and-half or light cream
3/4 cup vanilla-flavor baking pieces, or vanilla-flavor candy coating, chopped
3 cinnamon sticks
1/8 tsp ground nutmeg
1 tsp vanilla
1/4 tsp almond extract
Slivers of vanilla-flavor candy coating (optional)
Ground cinnamon (optional)

Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.

Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.

All Christmas beverage recipes welcome! Including adult drinks too.

Christmas Cookies: Peppermint Meltaways

2009-11-30T05:59:00.001-07:00

Taste of Home came through again! These cookies really do melt in your mouth!

1 cup butter, softened
1/2 cup confectioners sugar
1/2 tsp peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

FROSTING:
2 tbsp butter, softened
1-1/2 cups confectioners sugar
2 tbsp milk
1/4 tsp peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies.

Christmas Candies: Grammie's Truffles

2009-11-30T05:58:00.001-07:00

We've posted this one before... Christine and I even got a little teary as we started shaping thoses truffles on Saturday. We sure do miss her!

½ pound dark unsweetened chocolate
½ pound Baker's Semi-Sweet
1/8 oz. can Borden’s condensed milk
1/2 tsp. mint oil or extract
Chocolate decorates/sprinkles

Melt chocolate in double boiler, add milk and stir. Add mint.
Let stand overnight.

Roll into balls and in decorates. Refrigerate or freeze to harden.

What satisfies your sweet tooth during the Christmas season?

Sneak Peek

2009-11-28T21:33:00.003-07:00

A sneak peek at what we were up to today. Are you ready for Monday?!

Slow Cooker Pot Roast Stew

2009-11-21T18:59:00.003-07:00

Another delicious one from Mindy at Hill Happenings.

Prep: 40 minutes
Cook: High heat setting, 4 ½ hours; low heat setting, 6 hours plus ½ hour high heat.

2 large onions
1 3-to-3 1/2 –lb. boneless beef chuck pot roast, cut in 1 in cubes
¾ cup dry red wine or low sodium beef broth
¼ cup tomato paste
3 Tbsp. balsamic vinegar or cider
2 3-inch cinnamon sticks
1 tsp. dried rosemary, crushed
1 tsp. ground allspice
¾ tsp. salt
¼ to ½ tsp. crushed red pepper
1 2-lb butternut squash, peeled, seeded and cut in 1 ½ inch pieces
2 large apples, cut into wedges
4 cups hot cooked couscous

Place onions in a 5 to 6 quart slow cooker. Place beef on top of onions. In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt and crushed red pepper; pour over beef.

Cover and cook on low-heat setting for 6 hours of on high for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash and apples. Cover and cook for 1 ½ hours to 2 hours more or until squash is tender. If using apples, add to cooker the last ½ hour of cooking. Remove and discard cinnamon. Serve pot roast with couscous and juices.

Egg Bread

2009-11-21T18:54:00.002-07:00

From the darling Kerbi at So Are You To Me. Thanks Kerbi!

1 1/2 packets active dry yeast
1 T and 1/2 c. sugar
1/2 c. olive oil
5 eggs
1 T salt
8 1/2 c. flour

In a large bowl, dissolve 1 T sugar and yeast in 1 3/4 c. warm water (stir for a couple of minutes to make sure everything is dissolved.

Wisk in oil, then beat in 4 eggs one at a time. Then add in 1/2 c. of sugar and salt. Gradually add in flour 1/2 c. at a time. Then knead the bread on the counter for a couple of minutes.

Grease another large bowl (or you can wash and use the same one from earlier) and return the bread. cover with a towel and let rise for 2 hours. Then press it down to get all the air out and let it rise for another 45 minutes.

Divide the dough in half (at this point I freeze one of the halves for later) If you don't want to freeze it, then take one of the halves and divide into 3 balls.

Roll out the balls and braid together. Repeat with the other half.

Beat the last egg and brush over bread. Let the bread rise for another 30-45 minutes.

Brush the bread one more time with the egg.

Bake at 350 degrees for 25-35 minutes.

Biggest Loser's Sweet & Spicy Pork Tenderloin

2009-11-13T21:41:00.004-07:00

Another from Caroline at Cookbook Jungle... "It was really easy and had great flavor!" Just reading the ingredients made my mouth start watering. We're putting this one on the menu during the next week!

1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot-pepper sauce

Preheat the oven to 350°F.
Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.
In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce.
Whisk to mix. Set aside.
Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.
Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve your pork tenderloin immediately.

*I cooked this on the stove like it said and then in the oven on 350 for 20 minutes, but then Fred put it on the grill for 10 minutes. It was great. I also added a little more honey and some Worchester sauce for seasoning. I let it marinate overnight in the refrigerator.

Basil Pesto Chicken Pizza

2009-11-13T21:37:00.002-07:00

Oh, this recipe just sounds absolutely delicious! Many thanks to Caroline at Cookbook Jungle!

Premade Pizza Dough
Basil Pesto Sauce
Chicken Breast - boneless skinless
Fontina Cheese - cut up into small pieces
Olive Oil
Black Olives - sliced
Diced vidalia onions (optional)
Balsamic Vinegar (or your fav balsamic dressing)
Salt + Pepper
Garlic Salt (or raw garlic if you are watching the sodium, hehe)
Flour
Pizza Stone - or cookie sheet

First take the pizza dough out of its packaging, form it into a big ball, put it in a deep bowl, drizzle olive oil over the top, and cover the bowl with a dish towel. The dough needs to rise and it should take about 20 mins. At the same time - preheat your oven for 400-450. The best pizza is cooked in a HOT oven.
While the dough is rising you can cook your chicken in a skillet over medium heat. Coat the bottom of the skillet with olive oil - not too thick though or you will end up with oily fried chicken! If you are using the onions you can add them now. Sprinkle the chicken with salt, pepper, garlic salt, and any other seasoning you like.
As the chicken begins to cook I start to cut it up, right in the skillet, into bite sized pieces. (I hate cutting raw chicken so I always wait until the outside is tough and white.) Drizzle a bit of balsamic oil over the cooking chicken (I use a capful). It should reduce and become syrupy and sweet. I usually don't overcook my chicken because it is going to bake in the oven. Once I do the cut test and see the inside is no longer pink I take it off of the burner and allow it to cool.
When the dough has risen, sprinkle some flour over the top of the dough ball and onto some counter space. You can roll your dough out - but I HIGHLY advise just using your hands to work it into whatever shape pan you plan on cooking the pizza on. I usually don't put anything on my pizza stone, but if you are using a cookie sheet you need to cover it with olive oil.
After you have shaped your dough and put it on its baking sheet, spoon on the basil pesto. This is another time when you can use as much or as little as you wish. If you go with a little bit of pesto, make sure to add some olive oil so the pizza remains moist.
Bake your pizza for 5-10 min so that the crust begins to form. (I just added this step on Monday and it was the first time our pizza had real chewy crust!)
Remove the pizza and while it is still boiling hot arrange the toppings in this order: chicken, olives, cheese.
Put your pizza in the oven and cook it for 20 minutes. If you have never made pizza in your oven I recommend that you constantly check on it to make sure nothing is burning.

Caramel Apple Twist

2009-11-10T17:49:00.000-07:00

We were welcomed into my parent's home yesterday morning with an amazing smell coming from the kitchen. My mom likes to spoil her guests and whoever wants to come over Saturday mornings for Bible Study.

Again, experimenting with more Taste of Home Cooking Recipes
16 Dinner rolls, thawed and risen
2 Large granny smith apples, peeled, cored and chopped
12 Caramel cubes, cut into fourths
1/2 Cup brown sugar
3/4 Cup chopped almonds, divided
1 Tbsp. cinnamon
2 Tbsp. Flour
1/2 Cup prepared vanilla icing

Spray counter with non-stick cooking spray. Combine 8 dinner rolls into a ball and roll into a 6X16 inch. rectangle. Repeat with remaining rolls. Cover with plastic wrap and let it rest.

In a large bowl, combine apples, caramels, brown sugar, 1/2 Cup almonds, cinnamon and flour.
Remove wrap from dough.
Divide apple mixture equally between two rectangles and spread down the center of each.Fold both edges over the filling, overlapping slightly, and pinch together to seal.
Place both on a sprayed baking sheet and twist together.
Cover with plastic wrap and let rise for 15-20 minutes.
Remove wrap and bake at 350 degrees for 25-30 minutes
Microwave vanilla icing for 10 seconds
Drizzle over twist and sprinkle with remaining 1/4 cup of almonds.

Holiday Recipe Exchange

2009-11-08T20:58:00.003-07:00

Welcome to our Holiday Recipe Exchange!

We're really excited about this idea and are so looking forward to trying out some new recipes during this Christmas season!! I don't know about you all, but Christmas time is one of the few times where I adore being in the kitchen. It is all about the yummy food that says Christmas to us!

Here is how this is going to work:

The recipe exchange will begin Monday, November 30th; so start rummaging through those recipes now!

On Monday, November 30, post your recipe on your blog. Then come back to the "What's For Dinner" site to share with the rest of us. We'll be using MckLinky as a way for everyone to visit each other's sites and check out the new recipes. This will be very similar to Kelly's Korner's "Show Us Your Life" and MckMama's "Not Me Monday" and Kelsey's "Wishful Wednesday".

We are planning to divide the recipes into the following categories and each will get its own specific section. Decide which category your recipe falls under and link your holiday recipe blog post under that category.

Christmas Cookies
Christmas Candies
Other Christmas Sweets
Christmas Drinks
Christmas Dinner
Christmas Morning

Even if you do not blog, you can participate! Just send us the recipe and we’ll post it for you!

We will also be abstaining from posting any other recipes during the month of December, with the exception of holiday recipes. If you would like to have your holiday recipe featured in its own post, please email them to us at sistersandrecipes@gmail.com.

Email us if you have any questions, or even if you think of a better method of exchanging recipes. We hope we all come away with new, yummy things to eat!

And don’t forget to check back on Monday, November 30 for some new holiday recipe ideas!!

Pad Thai

2009-11-08T13:10:00.001-07:00

From Erin at C'est La Vie. Thanks again, Erin!!

** Can also take out any meat and/or shellfish for a vegetarian meal.

8 oz rice noodles
2 Tbsp peanut or vegetable oil
4 scallions, coarsely chopped
2 garlic cloves, crushed
2 fresh red chilies, seeded and sliced
8 oz pork**
4 oz cooked, shelled, large shrimp**
juice of 1 lime
2 Tbsp thai fish sauce
2 eggs, beaten
1/3 cup fresh bean sprouts
handful of fresh cilantro, chopped
1/3 cup unsalted peanuts, chopped

Cook noodles in large pan for 10 minutes or until just tender. Drain, rinse under cold water and set aside.

Heat oil in preheated wok, add scallions, garlic, chilies and stir-fry over med-high heat for 1-2 minutes.

Add pork and stir-fry over high heat for 1-2 minutes.

Add the shrimp, lime juice, thai fish sauce and eggs, stir fry over medium heat for 2-3 minutes or until the eggs have set and the shrimp are heated through.

Add the bean sprouts, most of the cilantro, peanuts and noodles. Stir fry for 30 secs or until heated through and well-mixed.

Eat and enjoy!

**can substitute chicken for pork and/or shrimp; easiest to pre-cook chicken and toss it in at the same stage as you would pork.

Cake Mix Cookies

2009-11-08T13:05:00.000-07:00

Another goodie from Erin at C'est La Vie. She swears they're the easiest cookies you'll ever make!

1 package cake mix in any desired flavor
2 tablespoons flour (high altitude adjustment)
1/2 cup oil or applesauce
2 eggs
1 tablespoon water

Pre-heat oven to 350 degrees

Mix all ingredients well, drop onto cookie sheet and bake for 10-12 minutes.

**can add chocolate chips, nuts, dried fruit, etc to spice up the cookies**

Chinese Coleslaw

2009-11-08T13:00:00.001-07:00

Thanks for the recipe, Erin! From Erin at C'est La Vie.

1 bag coleslaw mix
scallions to taste
1 cup almond slices
1 cup sunflower seeds (shelled)
2 packages beef Ramen noodles
3/4 cup oil
1/2 cup vinegar (I use apple cider vinegar)
1/2 cup sugar

Mix oil, vinegar, sugar and noodle seasoning packets in small bowl until sugar and seasoning are disolved.

In separate bowl, mix remaining ingredients (crunching up the Ramen noodles to desired size).

Toss dressing mixture with dry ingredients and refrigerate until noodles have softened some.

Taco Casserole

2009-11-08T06:24:00.004-07:00

Another yummy one from Taste of Home! I can vouch that even my husband, who is not a fan of mexican food, loved this one. He went back for seconds!

2 pounds of ground beef
1/2 cup of chopped onion
2 envelopes of taco seasoning
1 cup of water
2 cups of crushed tortilla chips
2 cans (16 ounces) of refried beans
2 cups (8 ounces) of shredded cheddar cheese

Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream, and salsa.

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; cook and stir until thickened, about 3 minutes.

Place broken tortilla chips in a greased 9 x 13 pan. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and sprinkle with cheese.

Bake, uncovered, at 375-degrees for 15-20 minutes, or until heated through.

Top with lettuce, tomatoes, and olives, serve with sour cream and salsa. Serves 8.

Spinach Ravioli Bake

2009-11-03T20:38:00.011-07:00

I made this new recipe from Taste Of Home tonight.

It's very easy and quite yummy. It's almost like a Ravioli-Lasagna.

2 Cups Spaghetti Sauce
1 Package (25 ounces) Frozen Italian Sausage Ravioli
OR Ravioli of your choice (Cheese for Vegetarians)
2 Cups Shredded Mozzarella Cheese
1 Package (10 ounces) Frozen Chopped Spinach, Thawed and Squeezed Dry
1/4 Cup Parmesan Cheese

Grease a 2-qt. baking dish.
Place 1 Cup spaghetti sauce in greased dish. Top with half of the frozen ravioli (ravioli does not need to be cooked, it can be frozen), mozzarella cheese, spinach and Parmesan cheese.
Repeat Layers.
Bake, uncovered at 350 degrees for 40-45 minutes or until heated through and cheese is melted.

Here is the dish before it went into the oven:

And here it is all finished and ready to eat. Almost looks too good to eat, doesn't it? :)

Serves: 4-6

Tuna Noodle Hot Dish

2009-11-02T10:55:00.002-07:00

Another Taste of Home Cooking Recipe my mom made yesterday. She had fun in the kitchen if you couldn't tell. =)

12 ounces of uncooked egg noodles
2 cans (10 ounces each) of cream of chicken soup, undiluted
1 Cup (8 ounces) of sour cream
1/3 Cup Milk
1 Can (12 ounces) of tuna, drained and flaked
1 Cup shredded mild cheddar cheese
1 Cup of crushed potato chips
Paprika

Cook noodles according to package directions; drain.
In a large bowl, combine soup, sour cream, and milk.
Stir in noodles, tuna and cheese.

Pour into greased 3 Qt. baking dish. Sprinkle with potato chips and paprika.
Bake, uncovered at 375 degrees for 30-35 minutes or until heated through.

Serves: 6-8 people (a lot more than that if you ask me)

Triple Layer Brownie Cake

2009-11-02T09:53:00.000-07:00

My mom tortured me yesterday by tempting me with this beauty. How do you say no to a slice of this?! (Another recipe, courtesy of Taste of Home Cooking):

1 1/2 Cups of butter (3 sticks
6 Squares (1 ounce each) unsweetened chocolate
3 Cups of Sugar
5 eggs
1 1/2 Teaspoons of Vanilla Extract
1 1/2 Cups of all purpose flour
3/4 Teaspoon Salt

Frosting:
2 packages (8 ounces each) semisweet chocolate
3 Cups Heavy whipping cream
1/2 Cup of Sugar
2 Milk chocolate candy bars (1.55 ounces each), shaved

In a large bowl, melt the butter and the chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well with each addition.
Stir in vanilla, flour and salt.
Pour into greased and floured 9 inch round baking pans.
Bake at 350 degrees for 23-25 minutes or until toothpick comes out clean.
Cool for 10 minutes, remove from pan to wire rack to cool completely

For Frosting:
Melt chocolate in a saucepan over medium heat. Gradually stir in cream and sugar until well blended. Heat to gently boil; boil and stir for one minute.
Remove from the heat; transfer to large bowl.
Refrigerate for 2-3 hours or until mixture reaches a pudding consistency; stirring a few times.
Beat mixture until soft peaks form, spread between layers and over the top and sides of cake. Sprinkle top with shaved chocolate (use potato peeler with chocolate bars to make curly q's) Store in fridge.

Serves: 16-20 people

Whole-Wheat Bread

2009-10-28T17:41:00.001-06:00

Our first recipe submission! From Mindy at Hill Happenings. Thanks Mindy!

To start mix together the following ingredients and let sit until double (usually 15-30 minutes). This step is called a sponge and is very important to allow the yeast to get a head start.

1 1/2 tablespoons yeast
2 cups warm water
2 cups whole-wheat flour

After rising, add the following:
1/4 cup butter or vegetable oil
1/3 cup honey or molasses (add a little more for sweeter bread)
1 1/2 teaspoons salt
3 1/2 cups whole-wheat flour

Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double (About 30 minutes). Punch down and shape either in a bread pan or into loaf shape and place on oiled/prepared baking stone. Cover and let rise again until double, about 20-30 minutes. Use a sharp knife to cut a line in the top of the bread about 1/4 in. deep (I usually make a pretty design like you see on breads at a bakery).

Bake at 350-degrees for 30 minutes. Oil or butter top of bread for a nice shiny crust.

S'more Muffins

2009-10-28T17:24:00.000-06:00

What else is a girl going to do on a sick/snow day? Inspiration from my Taste of Home Cooking event last night:

3 Tbsp. Butter, softened

1/4 Cup packaged brown sugar

4 tsp. Sugar

1 egg

1/3 Cup Sour Cream

2/3 Cup All-Purpose Flour

1/2 Cup graham cracker crumbs

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. ground cinnamon

1/8 tsp. baking soda

3 tbsp. 2% milk

1/3 Cup milk chocolate chips

6 tbsp. marshmallow creme

Step 1: Cream butter and sugars until fluffy. Beat in egg. Stir in sour cream. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda. add milk to the mixture. Fold in chocolate chips.

Step 2: Six muffin cups, fill 1/4 with batter. Spoon tbsp. marshmallow creme into each cup. Top with remaining batter.

Step 3: Bake at 400 degrees for 14-16 minutes. Cool for 5 minutes before removing from pan.

Serves: 6 muffins

What they should look like:

When mine exploded:

And then died:

Domestically challenged, ha!

Tortilla Soup

2009-10-28T12:24:00.002-06:00

From Big Mama, who got it from Antique Mommy, who got it from some restaurant in Dallas called The Mansion on Turtle Creek, who got it from… well, never mind. I got ahead of myself there. Regardless, I needed a good Tortilla Soup recipe and this sounds divine!

3 tablespoons olive oil
4-6 corn tortillas, diced
1 tablespoon of minced garlic
4-5 tablespoons of chopped cilantro
1 tablespoon of cumin
2 tablespoons of chili powder

Sauté all of the above until tortillas begin to crisp.

Add the following to the above and simmer.

1 cup onion puree
1 large can (29 oz) of tomato puree
2 quarts of chicken stock
Salt and Pepper to taste
Cayenne Pepper to taste

To serve:
Top with any or all of the following: diced grilled or baked chicken, avocado, shredded cheese, crisp fried strips of corn tortilla.

Dice the chicken, throw it in the pot, and serve the whole thing with an array of options to customize the soup-eating experience: diced avocado, monterey jack cheese, sour cream, and fried strips of corn tortilla.

***Edited to add that to fry the corn tortilla strips, you just need to buy a package of corn tortillas, cut them into long strips. Heat up oil in a skillet and then fry the strips until they are crispy and a little brown.

Grammie's Soft Sugar Cookies

2009-10-27T20:57:00.004-06:00

Cream Together:
1 cup Crisco
2 cups Sugar
3 eggs
4 tbsp vanilla

Sift Together:
3 1/2 cups flour
1 tsp. salt
1 tsp. soda
Add 1 cup buttermilk or sour cream

Drop by teaspoon on greased cookie sheet. Sprinkle cookies with cinnamon sugar mixture. Bake for 10 minutes at 400- degrees

Grammie's Truffles

2009-10-27T20:52:00.003-06:00

1/2# dark unsweetened chocolate
1/4# Baker's Semi-Sweet
1/8 oz. can Bordens
1/2 tsp. mint oil or extract
Chocolate decorats

Melt chocolate in double boiler, add milk and stir. Add mint. Let stand over night. Roll into balls and in decorets. Makes 50-80 Balls.

Grammie's Glazed Orange Rolls

2009-10-27T13:05:00.000-06:00

1 cup milk, scalded then cooled
3 tbsp margarine
1/2 cup gran. sugar
1/2 tsp. salt
1 package dry yeast
3 eggs
4 1/2 cup sifted flour

Scald milk, place in mixing bowl, cool to lukewarm. Add margarine, sugar, salt and yeast. Let stand 3 minutes. Add eggs and 1 cup flour. Beat well. Add enough of remaining flour to make moderately stiff dough. Turn onto flour surface. Knead until smooth, about 10 minutes. Place in greased bowl. Cover and let rise to double, about 2 hours. Divide dough in half and roll each to 12x18 rectangle. Spread with mixture of 6 tbsp softened margarine, 1/2 cup sugar, 1 1/2 tsp. shredded orange peel. Roll up and cut each into half into 18 pieces. Bake in 2 1/2 " muffin pans or 9" round baking pans. Let double in size. Bake 15 minutes at 375- degrees.

Make glaze of 2 cup powdered sugar and 3-4 tbsp orange juice and drizzle over warm rolls. Makes 36 rolls.

Grammie's Green Bean Casserole

2009-10-27T12:58:00.000-06:00

1 cup cracker crumbs
1 lb. can tomatoes
3 tbsp flour
1 can mushroom soup
1 cup sour cream
1 small onion chopped
1 tsp. salt
1/8 tsp. pepper
4 slices crisp bacon, crumbled
1 can green beans
2 tsp. butter

Sprinkle 1/2 crumbs on bottom of buttered 1 1/2 qt. casserole. Drain juice from tomatoes, blend flour in juice. Stir in soup, sour cream, salt, onion, pepper and bacon. Alternate layers of drained beans, tomatoes and sauce in casserole. Sprinkle with remained crumbs. Dot with butter. Bake for 30 minutes at 350-degrees.

Fruit Shakes

2009-10-27T12:55:00.000-06:00

2 Bananas
8 strawberries
1/2 cup milk
1 cup vanilla yogurt
7 ice cubes

Mix in blender and done! Other fruits can be mixed as well!

Chicken Salad

2009-10-27T12:49:00.000-06:00

5-6 chicken breasts
3 stalks of celery
1 1/2 cups of best foods mayonnaise (not miracle whip)
1/4 cup slivered almonds
1/2 cup of green grapes, cut into bite-size pieces

Cook chicken breasts in salted water, after they are cooked cut into small bite size pieces. Mix chicken breasts with rest of the ingredients and mix well. And done!
Best served with croissants!

Cherry Pie Bars

2009-10-26T21:28:00.001-06:00

2 sticks butter or margarine, softened
2 cups sugar
4 eggs
3 cups flour
1 tsp vanilla
1 tsp almond flavoring
1 can cherry pie filling

Beat together margarine and sugar. Add eggs, beat well.

Stir in flour, vanilla, and almond flavoring.

Spread half of dough in greased 9x13 baking pan. Spread cherry pie filling on top. Drop by spoonfuls the rest of the dough on top.

Bake at 350-degrees for 35-40 minutes.

Cut into bars and serve.

Hot Milk Cake

2009-10-26T21:22:00.001-06:00

4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 tsp baking powder
1 tsp vanilla
1 1/2 cups milk
10 tbsp butter

Beat eggs at high speed until thick, about 5 minutes.

Gradually add sugar, beating until mixture is light and fluffy.

Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth.

In a saucepan, heat milk and butter just until the butter melts. Stir occasionally.

Add milk mixture to batter, beating well.

Pour into greased 9x13 pan. Bake at 350-degrees for 30-35 minutes or until cake is done.

When cool, sprinkle with powdered sugar and serve.

Apple Crisp

2009-10-26T21:15:00.001-06:00

6-7 apples, peeled and sliced
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
2 tsp lemon juice

Topping:
1/2 cup sugar
3/4 cup flour
1/2 tsp salt
1/2 cup margarine
Ice cream or whipped cream topping

Toss together the apples, 1/2 cup sugar, spices, and lemon juice. Spread mixture evenly in a well-greased 8x8 baking dish.

Mix together the topping ingredients until the mixture resembles coarse crumbs and spread over the apples.

Bake at 375-degrees for 45 minutes.

Serve with ice cream or whipped cream.

Grammie's Applesauce Cake

2009-10-26T21:08:00.001-06:00

Cream well:
2 cups sugar
1 cup (2 sticks) butter or margarine

Add:
4 eggs, beaten
2 cups applesauce with 2 tsp baking soda dissolved in it
2 cups nuts (optional)
2 cups raisins (optional)
2 tsp cinnamon
2 tsp cloves
1 tsp nutmeg
1 tsp salt
3 1/2 cups flour

Mix all ingredients together. Pour into greased and sugared (not floured) 9x13 pan.

Bake at 350-degrees for 50-60 minutes.

Basic Muffin Recipe

2009-10-26T21:00:00.001-06:00

1/4 cup of butter/margarine, melted
2 cups flour
3 tsp baking powder
3/4 tsp salt
2 1/2 tbsp sugar
1 egg, lightly beaten
1 cup milk

Sift flour, baking powder, salt, and sugar together; set aside.

Combine egg, milk, and cooled margarine. Pour the liquid mix into the flour mixture; stir only a few times.

The batter should be lumpy - do NOT beat! (If the batter is beaten smooth, the muffins will be tough will be dull crusts and an uneven texture.)

Fill greased muffin tins 3/4 full and bake at 400-degrees for 20-25 minutes.

German Chocolate Caramel Brownies

2009-10-24T16:34:00.001-06:00

1/2 cup evaporated milk
1 box german chocolate cake mix
20oz light Kraft caramels
3/4 cup melted butter
1/3 cup evaporated milk
1 cup nuts
1 cup semi-sweet chocolate chips

Combine the caramels and 1/2 cup of the evaporated milk and melt. Set aside.

Grease and flour 9x13. In a bowl, combine the cake mix, butter, 1/3 cup of the evaporated milk, and nuts.

Press half the mixture in the bottom of the pan. Bake at 350-degrees for 8 minutes.

Remove from oven and immediately spread the chocolate chips on top and then the caramel mixture over the chocolate chips.

Crumble the rest of the cake mixture over the caramel. Bake for 10 minutes more.

Cool, cut into squares, refrigerate to set caramel.

Oatmeal Chocolate Chip Cake

2009-10-24T16:24:00.001-06:00

1 3/4 cup boiling water
1 cup uncooked oatmeal
1 cup brown sugar
1 cup white sugar
1/2 cup (1 stick) margarine, melted
1 pkg (12oz) semi-sweet chocolate chips
2 large eggs
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
2 tbsp baking cocoa
3/4 cup chopped nuts (optional)

Pour boiling water over oatmeal. Let stand in separate bowl for five minutes.

Add brown sugar, white sugar, and melted margarine. Mix well. Add eggs, mix well.

Add flour, baking soda, salt, and baking cocoa, mix well. Add 1/2 pkg of chocolate chips.

Pour batter into greased and floured 9x13 pan. Sprinkle remaining chocolate chips and nuts on top.

Bake at 350-degrees for 40-45 minutes.

Cream Cheese Fruit Pie

2009-10-24T16:15:00.001-06:00

1- 8oz cream cheese
1/3 cup lemon juice
1 can of Eagle Brand sweetened milk
1 tsp vanilla
Graham cracker crust pie shell

Soften the cream cheese. Beat until smooth. Add the sweetened milk, lemon juice, and vanilla. Mix well. Pour into pie crust.

Refrigerate.

Top with either canned cherry pie filling or blueberry pie filling.

Beef Brisket

2009-10-24T11:41:00.000-06:00

2 1/2-3 lbs. Beef brisket (NOT corned beef)
Garlic salt and pepper to taste
3/4 Cup of Italian salad dressing
3/4 Cup of French salad dressing

Sprinkle Beef Brisket with Garlic Salt and pepper. Put in crockpot.
Mix together in a bowl the Italian and French Salad dressings; pour over meat.
Cook on low all day in crockpot (or high for 4-5 hours)
Slice brisket, pour sauce over meat when serving.

Prep Time: All day
Serves: 4-6 people

Broccoli and Garlic Pasta

2009-10-24T11:35:00.000-06:00

1 Package linguine
1 lb. Broccoli
3 Garlic Cloves, minced
2 Tbsp. Olive oil
1/4 Tsp. Salt
1/4 Tsp. Pepper
1/4 Tsp. Red Pepper Flakes
1 Cup chicken broth
1/4 Cup Parsley
1/4 Cup Parmesan Cheese

Cook Linguine, rinse broccoli and cut into 2 pieces.
In a large skillet, saute a garlic in oil for one minute.
Add broccoli, salt, pepper, pepper flakes, and 1/2 cup broth. Bring to Boil.
Reduce heat, cover and cook 3-5 minutes until broccoli is tender.
Drain linguine, add to pan. Stir in parsely and remaining broth. Sprinkle with cheese.

Prep Time: 30 minutes
Serves: 4-6 people

Fajita Marinade

2009-10-24T11:28:00.000-06:00

1/2 Cup Soy Sauce
3/4 Cup Worcestershire Sauce
2 Tbsp. salad oil
2 Tbsp. Liquid smoke
1 1/2 Tbsp. Sugar
1 Tbsp. Lemon Juice
1/8 Tsp. Garlic Powder
3-6 Oz. Beer

Mix all ingrediants and marinate fajita steak or chicken overnight.

Homemade Fettucini Alfredo

2009-10-24T11:27:00.000-06:00

This is definitely not the most healthy meal, but it's oh so delicious!

1 Package Fettucini Noodles
1/2 Cup (1 Stick) Butter or Margarine
1 Cup Heavy Cream (May use Half and Half instead)
1 1/2 Cups Grated Parmesan Cheese
2 Tbsp. Parsley Flakes

Cook fettucini noodles until tender; Drain.

While noodles are hot, add 1 stick of butter (cut up), cream, parmesan cheese, and parsley flakes. Toss together well; serve.

***To make into a MAIN DISH: Add cooked chicken breasts cut up into bite-size pieces OR cooked shrimp. May also add broccoli for an all-in-one dish meal.

Serves:4-6

Pasta and Crab Salad

2009-10-24T11:19:00.000-06:00

1 Package Rainbow Colored Twisted Curl Pasta
1 Package Mock Crab Meat, cut into bite size pieces
1 Can Sliced Black Olives
2-3 Celery Stalks, chopped
1/2 Red Onion, chopped
1 Bottle of Caesar Salad Dressing (NOT creamy)
Dill Weed, Salt and Pepper to taste

Cook pasta; Drain. Combine all ingredients.

Chill for 2 hours before serving.

Serves: 8-10

Honey Glazed Chicken

2009-10-24T11:05:00.000-06:00

This was one of our absolute favorites growing up and it still is!

2 1/2-3 lbs Chicken pieces OR 4-6 boneless chicken breasts (I like it better with chicken breasts)
3 Tbsp. Butter or Margarine, melted
1/2 Cup of Honey
1/4 Cup of Mustard
1 tsp. of Salt
1 tsp. of Curry Powder

Add honey and mustard to melted butter in large bowl. Stir well. Add salt and curry powder and stir well.

Dip chicken pieces in honey mustard sauce and place into 9x13 baking pan. If there is any sauce left, drizzle it over the chicken.

Bake, uncovered, at 350 degrees for 1 1/4 hours. Halfway through baking time, turn chicken over.

Let chicken stand for 5 minutes before serving so that glaze can thicken.

Serves:4-6

Chicken and Dumplings

2009-10-24T08:34:00.001-06:00

3-4 lb chicken, diced
1 can cream of chicken soup
1 tbsp salt
1/2 onion, diced
2 stalks celery, sliced
2 carrots, chopped
1/4 tsp pepper

Combine above ingredients and place in large pot. Add 1 can cream of chicken soup; cover everything with water.

Cook until chicken is done, about two hours.

Remove chicken from bones; cut into pieces.

Combine 1/4 cup flour and 1/2 cup of water and stir into broth. Heat until it boils and thickens.

Add chicken pieces, 1 diced potato, and 1/2 cup of rice.

Boil gently until potato and rice is cooked.

Prepare dumplings (see below) and drop into broth. Cover and boil 12-15 minutes until dumplings are fluffy.

DUMPLINGS
1 1/2 cups flour
1 tbsp parsley
1/2 tsp salt
2 tsp baking powder
2/3 cup milk
2 tbsp oil
1 egg, lightly beaten

Combine all ingredients until moistened. Drop dough by tablespoons into hot broth.

Cashew Chicken Over Rice

2009-10-24T08:21:00.001-06:00

3 chicken breasts, thinly sliced
2 tbsp oil
2- 5oz cans bamboo shoots, drained
1 cup celery, sliced
2- 5oz cans water chestnuts, drained
1/2 cup cashews
2 tbsp soy sauce
3 cups chicken broth
3 tbsp cornstarch, mixed with 1/2 cup water

In pan, or wok, heat oil over high heat. Add chicken and stir fry until browned.

Add bamboo shoots, celery, water chestnuts, cashews, soy sauce, and chicken broth.

Cover and cook for 5 minutes, occasionally stirring gently.

Blend cornstarch and water mixture; add to pan. Cook and stir until thickened.

Serve over rice.

Homemade Chicken Pot Pie

2009-10-24T08:13:00.001-06:00

2 ready-made pie crusts (1 box Pillsbury)
2 cans cream of potato soup
1 can mixed vegetables, drained
1/2 tsp pepper
1/4 tsp thyme
1/2 cup milk
2 boneless chicken breasts, boiled and shredded

Combine all ingredients; pour into pie shell. Place other pie crust on top.

Cut slits on top.

Bake at 375-degrees for 40 minutes.

Chicken Breasts in Wine Sauce

2009-10-24T08:08:00.001-06:00

8 boneless chicken breasts
8 4x4 slices of swiss cheese
1 can cream of chicken soup
1/4 cup white cooking wine
3/4 cup water
1 cup crushed garlic croutons
1/4 cup melted margarine
2 tbsp parsley flakes

Arrange chicken breasts in 9x13 baking dish. Top each chicken breast with a piece of swiss cheese.

In a bowl, combine soup, water, and white wine. Mix well. Add parsley flakes; mix again.

Spoon sauce over chicken; sprinkle with crushed croutons. Drizzle melted butter over everything.

Bake at 350-degrees, uncovered, for 40-50 minutes, until bubbly.

Herb de Provence Chicken

2009-10-24T08:00:00.001-06:00

1 roasting chicking, approximately 5-6 lbs
2-3 tbsp olive oil
Salt and pepper to taste
3 tbsp Herb de Provence
1 onion, chopped
1 cup chicken broth
1 tbsp butter
1 cup white cooking wine

Rinse chicken, pat dry. Rub chicken with olive oil. Season with Herb de Provence, salt, and pepper.

Place chopped onion in bird cavity and around the bird.

Place in roasting pan. Pour chicken broth in pan. Cover with foil.

Cook chicken at 350-degrees for one hour.

Remove foil, let chicken brown for another hour.

Place chicken on platter.

Save the drippings in the pan over the stove. Heat the drippings and add white cooking wine. Stir to make sauce; then simmer for five minutes to thicken.

Turn off heat, add butter to sauce.

Carve chicken, cover with sauce. Serve.

Homemade Baked Macaroni and Cheese

2009-10-23T22:25:00.001-06:00

8 oz package of elbow macaroni
4 tbsp butter or margarine
3/4 cup plain bread crumbs
1 small onion, minced
1 tbsp flour
1/4 tsp dry mustard
1/8 tsp pepper
1 1/2 cups milk
2 cups shredded cheddar cheese

Cook macaroni to package directions, drain. Grease 2-quart baking dish.

In a saucepan, melt 2 tbsp butter. Add bread crumbs and toss to coat. Set aside.

In another saucepan, melt remaining butter. Add onion and cook until tender. Blend in flour, mustard, pepper, and 1 tsp salt. Stir in milk, stirring until thickened.

Remove from heat, stir in cheese.

Place cooked macaroni in baking dish. Pour cheese sauce over macaroni. Sprinkle crumb mixture over top.

Bake at 350-degrees for 20 minutes.

Chicken or Turkey Tetrazini

2009-10-23T22:18:00.001-06:00

1 1/2 cups sliced mushrooms (optional)
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 1/2 cups half-half
1 1/2 tsp parsley flakes
4 tbsp sherry cooking wine
2 cups cooked and shredded chicken or turkey
2 cups cooked spaghetti (6-8 oz uncooked)
2 tbsp melted butter
3 tbsp unseasoned dry bread crumbs
1/3 cup grated parmesean cheese
1/4 tbsp paprika

In pan, cook mushrooms in butter until tender.

Stir in flour, salt, pepper, chicken broth, and parsley flakes.

Blend in half-and-half and sherry cooking wine.

Stir constantly, until sauce thickens.

Place spaghetti and chicken or turkey in 9x13 dish. Pour sauce over it and sprinkle with parmesean cheese.

Bake at 350-degrees for 30 minutes.

Chili

2009-10-23T22:10:00.001-06:00

We had this on many cold nights growing up. I still ask for this meal during a winter storm.

1 lb hamburger or ground turkey
1/2 onion, chopped
1 lb can of tomatoes, chopped
2- 1 lb cans of dark kidney beans
2 cans of tomato juice
Dash of tabasco sauce
1/2 tsp cayenne pepper
2-3 tbsp chili powder
1/4 tsp cumin

Brown hamburger and onion in skillet. Season with salt and pepper to taste.

In a saucepan, add the rest of the ingredients. And browned hamburger and onions. Stir well.

Simmer on low for 1 hour.

Caramel Fruit Dip

2009-10-23T22:04:00.001-06:00

(Great with apples and/or strawberries.)

8 oz cream cheese, softened
3/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla

Mix together. Serve with fresh fruit.

Quiche Lorraine

2009-10-23T21:53:00.001-06:00

1 9-inch deep dish pie crust
12 slices fried bacon
1 cup shredded swiss cheese
1/3 cup minced onion
4 eggs
2 cups heavy cream
3/4 tsp salt
1/4 tsp sugar
1/8 tsp cayenne pepper

Sprinkle bacon, cheese, and onion in pie shell. Beat eggs lightly, add remaining ingredients.

Pour over mixture in pie crust.

Bake at 425-degrees for 15 minutes.

Reduce oven to 300-degrees and bake an additional 30 minutes.

Let quiche stand 10 minutes before serving.

Crouton and Egg Casserole

2009-10-23T21:47:00.001-06:00

1 box herb-seasoned croutons
1 lb meat - bacon, ham, or sausage, cooked
2 cups shredded cheddar cheese
9-12 eggs, beaten
3 cups milk

In a 9x13 pan, layer bottom of pan with the whole box of croutons. Layer the meat on top of the croutons. Then layer with the shredded cheese.

Mix beaten eggs with 3 cups of milk. Pour over croutons, meat, and cheese.

Store, covered, overnight in refrigerator.

Bake at 325-degrees for 50-60 minutes until eggs are set and firm.

Grammie's Famous Homemade Waffles

2009-10-23T21:39:00.001-06:00

Sift together:
3 cups flour
5 tsp baking powder
1 tsp salt
2 tbsp sugar

Beat together:
4 large egg yolks
2 1/4 cups milk

Add milk and beaten egg yolks mixture to the dry ingredients; mix well.

Beat egg whites until white and fluffy. Fold egg whites into batter. Add 2/3 cup melted butter.

Cook on hot and greased waffle iron.

Chinese Salad

2009-10-23T21:34:00.001-06:00

1 head of iceberg lettuce, torn into bite-sized pieces
3 stalks of celery, chopped
1 bunch of green onions, sliced
1/2 cup almonds and sesame seeds, roasted
1/2 cup oil
1/4 cup vinegar
2 tbsp soy sauce
1/2 tsp ginger
1 tbsp sugar
1/2 tsp salt, pepper

In large bowl, combine lettuce, green onions, and celery.

Roast sliced almonds and sesame seeds until browned; add to salad.

Combine oil, vinegar, soy sauce, sugar, ginger, salt, and pepper in bowl. Mix well.

Pour over salad. Toss and serve.

Layered Bacon Salad

2009-10-23T21:28:00.001-06:00

**Make this salad the night before.**

In a large bowl, layer the following:

1 head of lettuce, torn in bite-size pieces
1 small head of cauliflower, cut in bite-size pieces
1 small red onion, chopped
1 lb bacon, crisply fried and crumbled
1/2 cup parmesean cheese - sprinkle over bacon

Cover with Best Foods mayonnaise (2 cups or small bottle), spread over bacon and cheese.

Sprinkle 1/2 cup sugar over mayonnaise.

Keep in layers in bowl and cover with saran wrap. Refrigerate overnight.

Right before serving, pour 1 lb can of cashews over the top. Toss and serve.