Sadie's Kitchen Adventures

Soft and Chewy Chocolate Chip Cookies

2012-01-13T21:14:00.000-08:00

I found this recipe for Best Ever Chocolate Chip Cookies on Pinterest, and they turned out so perfect. They are soft, chewy, and absolutely scrumptious. I was surprised by the secret ingredient, but I can't argue with something that works so well. I made them during Christmas time with some mini M&M's and not only did they get snatched up by the handful, but they looked quite adorable too. Try not to eat too many!!

Soft and Chewy Chocolate Chip Cookies

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. granulated sugar

1 egg

2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 c. semi sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.

4. Drop dough by rounded teaspoonful onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen.

Buffalo Chicken Dip

2012-01-06T16:16:00.000-08:00

I tasted this yummy dip at a friends house, and I loved it! I made it for a party and my hubby hogged it all and wouldn't let anyone else come near the bowl. He's already begged me to make it again and we just ate it on New Year's Eve. We both agree, it is smack your lips delicious! Enjoy!

Buffalo Chicken Dip (Thanks for the recipe Heidi!)

1 (10 ounce) can chunk chicken, drained (I use one 12 oz can from Costco)

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing (Homemade is best)

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and microwave it until the cheese melts. We usually only sprinkle blue cheese on half of it for those who aren’t blue cheese fans. Serve with chips for dipping.

Donuts - Snowmen and Reindeer

2012-01-04T13:58:00.000-08:00

The kids and I made these super cute and super yummy donuts during our winter break. They were easy enough that my two year old could even do it. Sometimes, you just need an easy, entertaining activity and this surely was it!!

Reindeer Donuts

Mini Chocolate covered donuts

Candy Eyes

Cinnamon Candies for Noses

Pretzels

Frosting to stick it all together

Snowman Donuts

Regular chocolate chips

Mini chocolate chips

Candy corn

Powdered Mini Donuts

Frosting to stick it all together

Crock Pot Chicken Tortilla Soup

2011-12-30T14:57:00.000-08:00

I love a good soup. And I love when it's easy, like this one. I've had a few different Chicken Tortilla Soups, but none made in a crockpot. This was such an easy, perfect dinner especially with the cold weather we've been having. We loved it.... especially eating it with tortilla chips. My kids thought that was the best.

Crock Pot Chicken Tortilla Soup

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred. Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream. Serve with more chips.

Nutella Surprise Muffins

2011-12-26T08:49:00.000-08:00

The most important thing you need to know about these muffins is, you better have a lot of people to serve them to... otherwise, I can guarantee you will eat all of them by yourself within 30 minutes. I'm not saying that this happened to me... but I can't plead innocence in the disappearing muffin case we are still trying to solve. These are outrageously delicious.

Nutella Surprise Muffins

1 egg
1/3 cup oil
1/3 cup sugar
3/4 cup flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon vanilla
1/2 cup buttermilk
1/2 cup Nutella
1 teaspoon coarse sea salt with 1 tablespoon sparkling sugar

Preheat oven to 350 degrees. In a large bowl, beat together the egg, oil, sugar, flour, baking powder, soda, and vanilla until smooth. Beat in the buttermilk, then spoon a small amount of the batter into the bottom of a muffin tin lined with a cupcake wrapper. Spoon a tablespoon or so of Nutella into the center of the cup, then cover with a second spoonful of batter. Sprinkle a small amount of the salt & sparkling sugar mixture on top of each muffin.

Bake in preheated oven for 17-19 minutes, or just until the center of the muffins spring back when touched lightly with your finger. Remove and cool. Drizzle warm Nutella on top of each muffin before serving.

Old Fashioned Coconut Cream Pie

2011-12-23T11:59:00.001-08:00

This was another one of my Thanksgiving pies. I'm not a huge fan of coconut or coconut cream pie, but my husband LOVES it. I wanted to make something special for him, and this certainly fit the bill. I did end up having a piece and I was so pleasantly surprised. It was quite tasty. It's so smooth and has the perfect texture. My hubby said it was to die for, so I'm guessing that means he loved it.

*From Mel's Kitchen

Old Fashioned Coconut Cream Pie

1 can coconut milk

Heavy Whipping Cream (enough to add to the coconut milk to make 3 cups)

3 egg yolks

3/4 cups white sugar

1/3 cup cornstarch

1/4 tsp salt

1 tsp vanilla extract

1 tsp coconut extract

1 graham cracker crust or traditional Pie crust

Fresh Whipping Cream, lightly sweetened

1 cup flaked coconut, toasted *

In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch, and salt. Bring to a boil over medium low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract. Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.

*To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12-15 minutes.

Perfect Pumpkin Pie

2011-12-19T21:13:00.000-08:00

One of the things I love most about the holiday season is the food. It's a time where I can get fancy and make dishes I don't normally make. I just love it. For Thanksgiving we had 4 different pies for dessert and that was just for our family. I get a little carried away. Just call me Clark Griswald. ha, ha
Anyway, this is the most perfect pumpkin pie. I love pumpkin pie, and this recipe is the best I've had.

Perfect Pumpkin Pie
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9 inch) unbaked pie crust

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 - 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish with whipped cream.

Pretzel Treats

2011-12-09T17:02:00.000-08:00

These have to be the simplest, but most delicious treats ever! I have been making them for years and years. The best part is they are so versatile. You could use any type of Hershey kiss that you could think of... or rolo... or candy to top them with. The possibilities are endless! They also are pretty enough to take as a treat to someone and fun for the kids to help. I make my kids unwrap all the candy. ;)

Pretzel Treats

Square Pretzel Snaps or Round Pretzel checkers

Hershey kisses, hugs, or rolos

Plain M&M's

Preheat oven to 200 degrees F. Line up pretzels on a tin foil lined baking sheet. Place a kiss or rolo on top of each pretzel. Stick them in the oven for 4 - 6 minutes or until the chocolate is soft. Remove immediately and press an M&M down on top of each kiss.

Let cool in freezer or fridge until hardened. Enjoy!

I have noticed that the rolos take longer to get soft than the kisses, so if I'm doing both I do them in separate pans.

My favorite combos are

Rolos with pecans

Hugs with M&M

Candy Cane kisses with M&M

We recently tried Cookies and Cream kisses which turned out to be my daughter's favorite. These are just so much fun!

Cornmeal Crescent Dinner Rolls

2011-12-08T05:43:00.000-08:00

I tried out a new dinner roll recipe for Thanksgiving. These rolls are really good, but not my absolute favorite. I still like my mom's dinner rolls better. However, this is a great roll recipe that I will mostly likely make again. My kids ate them like candy! I found the recipe at Mel's Kitchen.

Buttery Cornmeal Crescent Rolls

2 cups milk
2/3 cup yellow corn meal
1 ½ tablespoons instant yeast
½ cup (1 stick) butter
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
5 ½ – 6 cups flour

DIRECTIONS:
Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn’t boil (see picture below the recipe for an idea of what the consistency should be). Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.

Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.

Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

Double Layer Pumpkin Cheesecake

2011-12-05T05:41:00.000-08:00

I made this cheesecake for Thanksgiving, and it was divine! The cream cheese filling was super smooth and decadent and the pumpkin layer gave it the perfect mix for a holiday dessert. This is definitely going in my archives of best ever recipes!

Double Layer Pumpkin Cheesecake

2 (8 oz) packages of cream cheese, softened

1/2 cup white sugar

1/2 tsp vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

3/4 cup pumpkin puree

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

Whipping Cream (whipped until stiff)

Directions

Preheat oven to 325 degrees F.

In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes or until center is almost set. Turn off oven and crack door, but leave pie in the oven until cooled. Refrigerate for 3 hours or overnight. Cover with whipping cream before serving.

Crockpot Costa Vida Chicken

2011-11-27T13:32:00.000-08:00

This is one of my favorite crockpot meals. Simply because it is really easy and I can make many different dishes with it. We've had it as a salad, burritos, tacos, over rice... It's delicious no matter how you serve it.

Crockpot Costa Vida Chicken

(16 oz.) bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
4 cloves garlic, minced
5 skinless, boneless chicken breast
Toppings like cheese, olives, lettuce, salsa

Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour. Serve in burritos, salads, or however you want.
This recipe makes quite a bit, so it is perfect for freezing and using as another meal.

Pomegranate Salad

2011-11-16T07:28:00.001-08:00

My mom made this salad every year for Thanksgiving dinner and Christmas dinner. It was one of the many things that I looked forward to all year. Now that I get to prepare Thanksgiving dinner, you can bet this will be on the table. The pomegranates really throw it into a whole new level of fruit salad. If you are looking for a good salad to serve with Thanksgiving dinner, give this one a try. It's my favorite!

I always double the recipe because I know it goes quick.

Mom's Pomegranate Salad

1 large pomegranate, peeled and seeded

1 can mandarin oranges

1 banana, sliced

1 large apple, chopped

2 cups Heavy Whipping Cream

Sugar

Peel your pomegranate and get all the little white pieces out. A trick I learned years ago for doing this is to soak the pomegranate seeds (kernels?) in water, and the little white pieces float to the top. You can, then, scoop them right off the top of the water. Now, if your kids are helping or your husband is nearby, you are probably going to want to peel 2 pomegranates. The seeds mysteriously disappear very quickly.

Now add the other chopped fruit. You are welcome to add and subtract whatever fruit fits your fancy, but this is how my mom always made it, so I stick with what I know is good.
Then beat your whipping cream with an electric beater until stiff peaks form. Add 2 -3 TBSP sugar to get it the sweetness you want. Add to the fruit mixture. Mix gently and get ready for an explosion of heaven in your mouth!

Chicken Enchilada Pasta

2011-11-14T08:30:00.000-08:00

If you haven't tasted this dish, you are missing out. The recipe has been floating around the internet for quite a long time, and I have made it several times for my family, but each time I forgot to take a picture so I could post the recipe. It's really THAT good!

So I finally remembered the day after we had this and snapped a quick picture of my leftovers that I ate for lunch. You can make this as spicy or mild as you want. I tend to leave it on the mild side for my kids' sake.

Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
1 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
2 cups shredded cheese
16 oz. penne pasta

DIRECTIONS:
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted. Don't let your mixture boil. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, or crushed tortilla chips.

*Adapted from Mel's Kitchen

Pumpkin Snickerdoodle Bars

2011-11-05T13:41:00.001-07:00

I thought snickerdoodle and pumpkin might be an odd combination... just odd enough to be really yummy. And I was right. The spices combine to make a perfectly pumpkin fall taste right in your mouth. They made my house smell heavenly while baking also.

Pumpkin Snickerdoodle Bars

1 stick butter, softened

3/4 cup brown sugar

3/4 cup white sugar

3/4 cups pumpkin puree

1 egg

1 tsp vanilla

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

3/4 tsp cinnamon

1 cup white chocolate chips

Spice Mixture

1/4 cup brown sugar

1/4 cup white sugar

1 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp All Spice

Preheat oven to 375 degrees F.

1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin and beat well. Mix in egg and vanilla.

2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated. Stir in white chocolate chips last.

3. Line a 9x9 inch pan with parchment paper. Mix spices and sugar ingredients in a small bowl for the spiced sugar mixture.

4. Press half of the dough into the pan. Sprinkle half of the spiced sugar mix on top. Add the remaining dough and top with the rest of the sugar and spice mix.

5. Bake at 375 for 25 - 30 minutes. (Mine took about 35 minutes to get done.)

*Adapted from Tasty Kitchen

Scary Snake Calzone

2011-10-30T20:05:00.001-07:00

My kids and I had a great time making this... and eating it too! It was surprisingly delicious! It's a perfect Halloween dinner because it's simple, quick, and a showstopper for the kids. I found it on the Kraft website.

Snake Calzone

1 can (13.8 oz) refrigerated pizza dough
½ cup shredded mozzarella
½ cup Ricotta cheese
31 slices Pepperoni, divided
1 egg white
1 drop yellow and green food coloring, divided
2 green olives
1 cup pizza sauce

Directions
Heat oven to 350. Unroll dough on slightly floured surface. Roll or flatten to 17x10 inch rectangle. Combine cheeses. Cut pepperoni slice to resemble a snake’s tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving a 1 inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly roll fashion, starting at one long side; pinch seams together to seal. Place, seam side down, in an “s” shape on a foil covered baking sheet.

Beat egg white and yellow food coloring lightly with a fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake’s splotched skin. Insert olives into one end of dough for the snake’s eyes. Add pepperoni tongue.
Bake for 30 – 35 minutes or until golden brown. Heat pizza sauce just until warmed.
Serve calzone with pizza sauce.

Who's Hungry for Worms?

2011-10-25T18:43:00.000-07:00

This picture does not do these worms justice. For a truly creepy and haunting worm picture, head over to Mel's Kitchen where I found the recipe. She also has a nice step by step tutorial with pictures.

This was probably the biggest hit with my kids of all the fun treats I've done with them. I actually had them convinced that I was eating worms for a few minutes. It was priceless. Once they found out the worms were tasty and delicious, they devoured them. This was such a fun treat. And perfect for Halloween.

It needs time to set up, so plan ahead!

Jello Worms

INGREDIENTS:
1 pkg. (6 oz) purple gelatin/jello
3/4 ounce (3 envelopes) unflavored gelatin
3 cups boiling water
3/4 cup whipping cream
green food coloring, as needed
100+ plastic straws with bendable necks

DIRECTIONS:
Choose a container that can hold at least 4 cups of liquid. It should be completely straight all the way up or have a slightly wider top than the bottom. Try to get a container as tall as it is wide and preferably even taller, otherwise the jello won’t fill the straws high enough. Extend each of the straws and pack the straws in as tightly as you can, adding more straws as needed to get a tight fit. Make sure that each straw is flush with the bottom of the container and that the bendable neck part (even though it is completely extended) is facing down. If your container is slightly wider on top than it is on the bottom, it may help, once the straws are packed tightly in, to rubberband the top of the straws to help when pouring in the jello.

In a medium, heat safe mixing bowl, preferably with a pourable edge, stir together plain and flavored gelatin powders. Pour the boiling water over the gelatin, stirring until it is fully dissolved. Allow the gelatin to cool for about 15 minutes, until it is slightly warm but not beginning to set. Stir in the whipping cream. Stir in the green food coloring until you get the desired color. Play around with the coloring until you get it how you want it.

Place your container of straws in a larger dish to catch any possible spills. With your container of straws prepped, gently pour the jello mixture over the straws. Don’t worry as you see the jello seeping up the sides of the container. If your straws are tightly packed in and flush with the bottom, they will still fill with jello.

Chill the jello straws for at least 8 hours. When the jello is set, remove the container from the refrigerator and run the sides under warm water until you can pull the straws and jello blob out of the container. This is the messy part – gently extract each straw from the mess and holding the top of the straw tightly with one thumb and forefinger, use the other thumb and forefinger to tightly apply pressure down the entire length of the straw thereby propelling the jiggly little worm from the straw.

Place the jello worms on a baking tray lined with wax paper and refrigerate until ready to serve. Serve in a chilled bowl.

Bloody Slush Punch

2011-10-19T17:39:00.000-07:00

This is one of my favorite party drinks. It's perfectly slushy and delicious. I made it for my kids and their cousins and we named it Bloody Slush Punch because, you know, it's that time of year. Spooky treats and scary eats. It involves some freezing time, but it's well worth the wait.

*Important - I made (tried to make) it blue for my sister's boy baby shower... and you'll never guess what happened. Blue plus yellow equals green. So instead of a cute blue slush punch for the baby shower, we got a creepy goblin green. Learn from my mistake!! Play around with the flavors of gelatin for color and flavor but remember the pineapple juice is yellow!

Slush Punch

2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
1/3 cup lemon juice
4 cups orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverages

Directions

Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Allow to cool. Divide mixture into 2 separate ziplock freezer bags and freeze overnight or for at least 6 -8 hours.
Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

Raspberry Panna Cotta

2011-10-14T12:04:00.001-07:00

I had a fun get together with friends and wanted a yummy special dessert. A couple of years ago on a cruise I tasted the most delicious dessert I have ever eaten and it turned out to be Raspberry Panna Cotta. When I looked it up online, it didn't seem too difficult so I decided to give it a try. It was really fun to make and pretty yummy. It definitely wasn't as good as the cruise version, but still pretty tasty. I made two batches. The first was way too strong on the honey taste so I modified it for the next batch. I used several recipes from online and combined them for my final product. I also had some cute chocolate molds for a little fancy decoration on top.

Raspberry Panna Cotta

2 tbsp cold water

1 1/2 tsp unflavored gelatin

12 oz light raspberry yogurt

1/2 cup heavy cream

1 tsp honey

red food coloring

Pour cold water into microwave-safe cup and sprinkle with gelatin. Wait 5 minutes, then heat in microwave for 15 seconds. Gently whisk together yogurt, cream and honey - then stir in gelatin. Add food coloring to get it the color you want.

Divide mixture among 6 small glasses or molds. Chill for at least 3 hours. Run knife around edges of cups to unmold panna cottas onto plates.

Top with fresh raspberries, whipping cream, or fancy chocolate.

Autumn Minestrone

2011-10-11T07:41:00.000-07:00

I've had this soup recipe in my recipe box for a long time. It's the perfect way to use up all that squash and zucchini that is still sitting in my fridge. The weather finally turned chilly here and I love having soup when it's cold outside.

Autumn Minestrone

1 tablespoon olive oil
1 onion, diced
6 ounces turkey or regular bacon or ham, chopped
2 cloves garlic, finely minced
2 (14.5 oz.) cans diced tomatoes
2 (15 oz.) cans Great Northern beans, rinsed and drained
½ cup chopped carrots
2 celery stalks, chopped
¼ cup chopped flat-leaf fresh parsley
2 potatoes, peeled and diced (I leave the peels on with red potatoes)
1 zucchini, diced
1-2 yellow squash, diced
1 teaspoon dried thyme
3 cups chicken broth
1 cup water
1 teaspoon salt
½ teaspoon pepper
½ cup to ¾ cup small pasta

Heat the oil over medium heat in a large pot until shimmering. Add the onion and bacon and sauté until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute. Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.

Chocolate Peanut Brickle Bars

2011-10-04T21:20:00.000-07:00

This is a fun spin on the classic old fashioned brickle bar. My grandma used to make these without the chocolate layer, but I pretty much need chocolate in all my desserts so I added it in. It is quite a different bar than what I normally make, but I was pleasantly surprised by the textures and flavors that combined nicely with each other.

Chocolate Peanut Brickle Bars

2 cups quick-cooking oats

1 ½ cups unsifted flour

1 cup chopped dry-roasted peanuts

1 cup firmly packed brown sugar

1 teaspoon baking soda

½ teaspoon salt

1 cup butter, melted

1 (14-ounce) sweetened condensed milk

½ cup peanut butter

2 cups chocolate chips

1 package Heath toffee bits (found by the chocolate chips) or 3 to 4 Heath bars chopped

1. Preheat oven to 375⁰F.

2. In large bowl, combine oats, flour, peanuts, sugar, baking soda and salt; stir in butter until crumbly. Reserving 1 ½ cups crumb mixture, press remainder on bottom of greased 15 x 10-inch jelly roll pan. Bake 12 minutes.

3. Meanwhile, in small mixer bowl, beat sweetened condensed milk with peanut butter until smooth; spread evenly over prepared crust to within ¼” of the edge. Sprinkle on the chocolate chips. In medium bowl, combine reserved crumb mixture and brickle chips. Sprinkle evenly over peanut butter mixture; press down firmly.

4. Bake 20 minutes or until golden brown. Cool. Cut into bars.

Funeral Potatoes

2011-09-28T11:10:00.000-07:00

Ah, funeral potatoes... it's such a comfort food. You can find this dish at most LDS funerals, dinners, celebrations, get together's, parties, and Sunday dinner tables. I grew up with them, and love the way my mom makes them. I've changed a few things with these so they aren't quite like moms, but addicting, comforting, and lovely all the same.

Funeral Potatoes

2 cups shredded cheese
2 cans cream of chicken soup
2 cups sour cream
1/2 cup melted butter
1/2 cup chopped onions
1 tsp garlic powder
salt and pepper, to taste (I usually dump a whole bunch in there)
32 oz package frozen cubed hash browns

3 cups coarsely crushed corn flakes
2 tablespoons melted butter

Grease a 9×13 inch baking dish. Preheat the oven to 350F.

In a large bowl, combine the cheese, cream of chicken soup, sour cream, salt, pepper, garlic powder, melted butter and onions. Gently fold in the hash browns. Spread in the prepared pan.

Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.

Bake in the preheated oven. Cook for 55-60 minutes.

Pizza Dip

2011-09-24T10:58:00.000-07:00

This hot, layered dip tastes like it was sent from heaven. It is absolutely delicious. I had a very hard time sharing it. I really wanted to consume the entire dish myself. It is absolutely delicious and perfect for a party.

Pizza Dip

4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmesan, grated
1 cup pizza sauce
1/2 cup mozzarella, grated
1/4 cup parmesan, grated
15 - 20 pepperoni slices
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced

Directions

Mix the cream cheese, sour cream mayonnaise, mozzarella and parmesan and spread it across the bottom of a pie plate.
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

Raspberry Cheesecake Stuffed Chocolate Cookies

2011-09-18T20:14:00.000-07:00

I saw these on Tasty Kitchen and immediately bookmarked them for a later date. I finally got around to making them the other day for a neighbor that just had a baby girl. I thought the pink middle would be cute for a baby girl theme. They were so yummy, but the recipe only made about 14. I would highly recommend doubling the batch if you want any for yourself. I also just noticed that I rolled them in powdered sugar instead of the regular sugar that is called for. Oops! They were delicious anyway.

Raspberry Cheesecake Stuffed Chocolate Cookies

1/2 cup unsalted butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
extra sugar for rolling

For the filling:

4 ounces PHILADELPHIA brand Cream Cheese
1/4 cup powdered sugar
2 teaspoons seedless raspberry jam (I used more plus I added purple/red food color)

To make the cookies, beat together the butter and sugar until light and fluffy. Beat in the egg and vanilla.

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Mix to combine. Add the dry ingredients to the wet and mix until well combined.

Chill the dough for at least 15 minutes to make it easier to work with. (The dough was still really sticky for me and hard to work with. I ended up putting powdered sugar on my hands between rolls to make it easier to work with)

For the filling, beat together all ingredients until well combined.

To assemble cookies, take a golf ball sized chunk of dough and roll it into a ball. Flatten the dough into a disc between your hands. Place a teaspoonful of the filling into the center of the chocolate disc. Close the disc around the filing and roll into a ball. Roll the ball of dough in sugar.

Repeat with the remaining dough, spacing the cookies 1 inch apart on a parchment lined baking sheet. Bake at 350 degrees for 10-12 minutes or until the cookies seem set. Chill on the counter for 15 minutes and then chill in the fridge for another 30 minutes.

Your hands will get messy and covered in chocolate while rolling the balls, but the end result is worth it!

Waikiki Meatballs

2011-09-15T12:24:00.000-07:00

I got this recipe from a great friend. I was so happy that it was simple, fast, and easy... Just what I need on a busy school night. It is similar to my sweet and sour meatballs recipe, but different enough to post on it's own. We loved it!

Waikiki Meatballs

1 1/2 lbs. ground beef
1/3 c minced onion
1 1/2 tsp. salt
1/4 c milk
2/3 c saltine cracker crumbs
1 egg
1/4 tsp. ginger

Mix everything thoroughly and make into meatballs. Fry until brown. Remove meatballs from pan and set aside in a serving dish. In the same frying pan make the sweet and sour sauce.

Sweet and Sour Sauce

2 tbsp cornstarch
1/3 cup brown sugar
1/3 cup apple cider vinegar
1 tbsp soy sauce
13 1/2 oz can of Pineapple tidbits (reserve juice)
The juice from your pineapple tidbits
1/2 of a green bell pepper, diced
1/2 of a red bell pepper, diced

In a little bowl, blend 2 Tbsp cornstarch with 1/3 c brown sugar. In the frying pan mix 1/3 c vinegar and 1 Tbsp soy sauce and the juice from a 13 1/2 oz. can of pineapple tidbits. Add the cornstarch and brown sugar mixture. Heat until thickened. Then add pineapple tidbits, green or red bell peppers and the meatballs. Serve over rice.

Chocolate Chip Zucchini Muffins

2011-09-11T20:41:00.000-07:00

With the abundance of zucchini coming from my garden, I decided it was about time to start putting it to good use. Of course, one of my favorite recipes to make with zucchini is chocolate chip muffins. This is the recipe I have been using every since I can remember. I'm not sure quite where it came from, but I've never been interested in finding a new one. These are delicious and make a perfect breakfast!

Chocolate Chip Zucchini Muffins

1 1/2 cups all-purpose flour
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup vegetable oil
1/2 cup applesauce
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugars, baking soda, cinnamon and salt. Combine the egg, oil, applesauce, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini and mini chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350 degrees for 20-25 minutes or until done.

Chicken Milano

2011-09-07T07:35:00.000-07:00

This was one of the best Italian dishes I have ever made at home. The sauce was so creamy and delicious I could have drank it with a straw. I literally had to stop myself from eating more. I pushed the bowl back and said outloud, "You do not need anymore... you are full." And then I repeated it over and over as I continued to sneak bites... I just couldn't get enough. Oh, how I adore a good pasta dish.

Thank you to my sister in law, Amy, for a divine recipe!

Chicken Milano

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

Directions

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Artichoke Dip Bites

2011-08-31T12:32:00.000-07:00

This is a super easy and fun appetizer. When I served these at a get together with friends they were gone in a flash. You could also try putting spinach in for a spinach and artichoke dip taste, but I like just plain artichoke dip the best.

Artichoke Dip Bites

1 pkg cream cheese (8 oz)

1 cup mayo

1/2 cup shredded parmesan cheese

1/2 cup shredded mozzerella cheese

1 can artichoke hearts, chopped

1 tbsp Basil

1 tbsp parsley

2 cloves garlic, minced

Wonton Wrappers

Preheat oven to 350 degrees F. Lightly coat mini-muffin tins with cooking spray.

Mix cream cheese, artichokes, cheeses, mayo, garlic, basil, and parsley in a medium sized bowl.

Line prepared mini-muffin pan with wonton wrappers, lightly pressing into place to form a cup. Using a small spoon, fill each cup with mixture almost to the top.

Bake for 8-10 minutes, until edges are browned and crisp and the filling is hot and melty. Let cool for about 5 minutes before serving.

Back to School Cupcakes

2011-08-29T17:55:00.000-07:00

I saw this cute idea on the Family Fun website and decided to make it for my kids as a surprise when they got home from their first day of school. It was super easy and my kids LOVED it. They thought it was the coolest thing ever. We also gave some to their friends that live next door and I put one in their lunches the next day. Family Fun has such good ideas that are always easy and successful.

Back to School Cupcakes

Yellow, whtie, and green frosting
chocolate covered grahm cookies
red skittles or other candy
white good & plenty candies (I used white tic tacs)

Cover the cupcakes with yellow frosting and allow them to sit for an hour before decorating. Dab each red Skittle or M&M with a bit of green frosting for the apple's leaf, then set them aside.
Put a tablespoon or two of white frosting into a small plastic bag for piping. Cut a very small hole in a corner of the bag, twist the top of the bag closed, and secure it with a rubber band or twist tie. Piping the frosting gently out of the hole, write messages on the chocolate-covered graham crackers. Leave space at the bottom of the cookie, where it'll be stuck into the cupcake.
Cut a groove in the cupcake's frosting with a knife, then fit a blackboard into the groove. Add one Skittle or M&M apple and a piece of Good & Plenty chalk, as shown.

Cookies and Cream Cheesecake Bites

2011-08-24T12:13:00.001-07:00

Oreos and cheesecake... Is there anything better? These were divine. I gave most of them away because I knew I would sit and eat them all if they were left sitting on my counter. I liked that they were simple but impressive. The recipe is from Martha Stewart's Cupcakes.

Cookies & Cream Cheesecake Bites

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

A Fun Lunch

2011-08-22T14:18:00.000-07:00

We had a ton of leftover grilled chicken from a family BBQ, and I decided to use it the next day in kebabs for the kids. I just used what I had on hand which was cheddar cheese, string cheese, the chicken, and pepperoni. It was such a HUGE hit with the kids that I wanted to put it in my recipe book (this blog) to remember. The kids loved it so much and I enjoyed it also. It's a great twist on lunch and so easy!

Strawberry and Cream Cookies

2011-08-19T08:33:00.000-07:00

When I first saw this recipe on Tasty Kitchen, it looked so interesting that I knew I needed to make them. The texture was really smooth and quite unlike any cookie I've ever tasted. After tasting the first one out of the oven, I wasn't blown away, but thought it was pretty good. But then I found that I couldn't stop eating them... especially with the dusting of powdered sugar. It's a deadly recipe. Secretly addicting you to the strawberry creamness. We loved them!

Strawberry and Cream Cookies

1 package (8 Oz. Package) Cream Cheese, Room Temperature
½ cups Butter, Room Temperature
1 whole Egg
1 teaspoon Vanilla Extract
1 package (18.25 Oz.) Strawberry Boxed Cake Mix
½ cups Powdered Sugar

Preheat your oven to 350 degrees F.

In a large bowl with an electric mixer, beat the cream cheese and butter until smooth. Beat in the egg. Mix in the vanilla extract. Lastly, mix in the cake mix until thoroughly incorporated.

Cover bowl and refrigerate for 2 hours.

Roll the chilled batter into 1″ sized balls and then roll them in powdered sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey.

Cool completely and sprinkle with more Powdered sugar.

Egg & Cheese Muffin and an easy idea for back to school breakfast

2011-08-17T20:52:00.000-07:00

I love making egg, chesse, and sausage muffins for breakfast, but I rarely do just because it's time consuming. I'm going to share with you an easy way of doing it, plus a way to make breakfast quick and easy during the school year! Yay!

Okay, first... the secret to a perfectly round egg that sits on your English Muffin just right is to bake them in a cupcake tin. So easy! Don't forget to rub a little bit of butter in the muffin tins or spray with cooking spray. It only takes about 10 -15 minutes to bake. I like to cook the yolk hard when I make them for freezing and a little softer if we are eating them right away.
While your eggs are cooking, cook up some sausage or bacon and slice or shred some cheese. You can toast your English Muffins on a cookie sheet while the eggs are cooking. Two birds with one stone... Nice!
Okay, now you have all your yummies, so it's time to assemble. It's pretty simple. Just stick your egg on the bottam half of your muffin and stack on whatever else you want. I always do a few of just egg and cheese because one of my daughters doesn't like sausage. Also, try and use a multi grain English Muffin. In a sandwhich like this, you can't taste any difference and it's a bit healthier. If you want to eat them after assembling, pop them back in the oven for a few minutes to melt the cheese.

To freeze to use for an easy, quick breakfast later, stick the muffins on a baking sheet and put them in the freezer, uncovered and unwrapped. Leave them in there for about an hour. This gives them a chance to give off some moisture and freeze a bit. If you were to wrap them up right away then there would be some liquid that would condense. Not good.

But don’t forget about them or they’ll get freezer burned. Pull them out after an hour or so and wrap them individually in plastic wrap or foil and then store them in a freezer safe plastic bag. They will keep for a few weeks without a problem. I've kept them up to a month and they have still tasted great.
Simple, Easy, tasty, and you'll love yourself later when you can pull them out for an easy breakfast.

Hot & Sweet Drumsticks

2011-08-15T07:25:00.000-07:00

Recently, a couple friends and I started doing menu planning together. We each come up with 2 recipes (for a 2 week time period) in different genres and then rotate the genres every 2 weeks. It's been phenonemal having 3 dinners a week planned out and ready to go. It really does help with the chaos of every day life. This little gem came from Tasty Kitchen. We loved it! My kids love eating drumsticks, and this was a different twist than how I normally make them. We ate every last drumstick.

Hot & Sweet Drumsticks

1 cup Apricot Preserves

½ cups Ketchup

¼ cups Soy Sauce

2 teaspoons Minced Garlic

2 teaspoons Hot Pepper Sauce

3 pounds Drumsticks (about 12)

Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

Chicken Provolone Roll Ups

2011-08-11T07:38:00.000-07:00

I always love a good chicken recipe, and this one definitely didn't disappoint. It was very moist, and the cheese really sealed the deal for me. I should have made more because my husband was upset that it was all gone and he wanted more to take for lunch. Definitely a keeper for us!

*From Miranda's Kitchen

4 boneless, skinless chicken breasts
1 8oz bottle Italian dressing
1 cup Italian bread crumbs
8 T parmesan cheese
8 slices Provolone cheese

Preheat oven to 450 degrees. Place chicken breast, one at a time, in a plastic bag and pound thin. Mix bread crumbs and parmesan cheese together and set aside. Put Italian dressing in a large bowl. Place 2 pieces of cheese on thin chicken and roll-up. Dip in Italian dressing and then in bread crumbs and parmesan cheese. If necessary, to keep from unrolling, place a toothpick in each chicken breast. Bake 25-30 minutes until golden brown. Let stand 5-10 minutes before serving.

Cake Batter Pancakes

2011-08-02T13:17:00.000-07:00

These fun pancakes would be perfect for a birthday, but we like to make them quite often. They are delicious and such a fun way to start the day. You just can't be grumpy when you begin the day with sprinkles.

Cake Batter Pancakes

1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk
assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.

Preheat a skillet on medium heat (or an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

GLAZE

1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes. (I doubled the glaze recipe)

*Recipe from Chef in Training

Cookies and Cream Cupcakes

2011-07-27T07:57:00.000-07:00

This is what happens when you take a picture at night with little light. Horrible! If you want to see truly amazing pictures of these, go here.

When I saw these cupcakes on Taste and Tell, I immediately bookmarked the page, knowing it was only a matter of time before I tried them. I made them as a treat to take to my sister in law for her anniversary. They were the sweetest cupcakes I have ever eaten. You could eat a half of the cupcake and be completely satisfied! There are so many things going on here, that it is a sweetness overload for your tongue... very delicious though!

I would suggest using a food processor for the oreos in the frosting. I crushed them in a ziplock bag with a food hammer and I still had too many chunks to pipe the frosting. I was very disappointed that I couldn't get the frosting to pipe because of the oreo chunks.

Cookies and Cream Cupcakes

Cupcakes
1 box white cake mix1 stick of butter, melted
1 cup water
3 eggs
24-30 Oreos

Filling
13 oz jar Marshmallow Creme
1 stick of salted butter, softened
1/4 teaspoon vanilla4 tablespoons heavy cream
1 1/2 cups powdered sugar

Frosting
4 sticks salted butter
1/4 cup heavy cream
2 teaspoons vanilla
8 cups powdered sugar
15 Oreos, crushed (use a food processor if you are going to pipe the frosting.)

To make the cupcakes: Preheat the oven to 350F. Line muffin tins with liners. Place an Oreo in the bottom of each liner.

Combine the cake mix, butter, water and eggs in the bowl of a stand mixer. Mix on low speed for one minute. Increase the speed to high and beat for one minute. Fill the liners 2/3 full. Bake in the preheated oven for 20 minutes or until the tops spring back when lightly touched.

To make the filling: Beat the Marshmallow Creme, butter, vanilla and heavy cream on medium until it is smooth. Add the powdered sugar slowly, then increase the speed and beat for a minute. Refrigerate the filling until ready to use.

To make the frosting: Beat the butter, cream and vanilla in the bowl of a mixer until smooth. Slowly add the powdered sugar. Once the powdered sugar is mixed in, beat for 2 minutes on medium-high. Fold in the crushed Oreos.

To assemble: Once the cupcakes are cool, cut a small hole in the center of the cupcake. (For a tutorial on how to fill a cupcake, click here.) Fill the centers with the marshmallow filling. (You can do this by spooning it in or by using a pastry bag and piping it in.)

Generously frost or pipe the frosting on the cupcakes. Top with a mini Oreo, if desired.

Mediterranean Pasta Salad

2011-07-13T21:25:00.000-07:00

This is my new favorite pasta salad. With the artichoke hearts, sun dried tomatoes, and feta cheese, you just can't go wrong. It is light and tasty and perfect for the summer. I have brought it to 3 potluck dinners just this summer. I can't get enough of it. It also makes a delicious lunch the day after.

*Recipe from Mel's Kitchen

Mediterranean Pasta Salad

1 pound tricolor pasta
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes (I like the sun-dried tomatoes that are jarred and packed in oil the best)
1 (14.5 ounce) can artichoke hearts, drained and diced
1/4 cup fresh basil, torn into small pieces, or 1 tablespoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 cup diced red onion
¾ cup black or kalamata olives, sliced
2 teaspoons saute spice (equal parts black pepper, salt and garlic powder)
4 ounces feta cheese, crumbled
1/2 cup freshly grated Parmesan cheese

Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.

Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.

When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives, saute spice, and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Add the cheeses and lightly toss. Chill until ready to serve.

Cookies and Cream Chocolate Bars

2011-07-10T20:31:00.000-07:00

I needed something yummy for a neighborhood get together and this fit the bill perfectly. Picky Palate never fails on ooey gooey delicious treats. These were very rich, but so addicting. You just can't go wrong with oreos and chocolate chips. They were simple to put together too. That is always a bonus.

Cookies and Cream Chocolate Bars

1 Devils Food Cake Mix
1 large egg
1 1/2 cups chocolate chips
14 ounce can sweetened condensed milk
15 Oreo Cookies, broken into bite size pieces

8 tablespoons(1 stick) unsalted butter, softened

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4. After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil. Let cool completely, remove foil from pan, then cut into squares.

Caprese Skewers

2011-07-04T17:08:00.000-07:00

These are absolutely delicious. Despite the few ingredients, they are outrageously good. So simple, yet so divine. I used my fresh basil from my garden in my first batch, but ran out and had to substitute some from the store on my second batch. I discovered that my fresh basil from the garden has a much stronger taste than the store bought. Yum! I can't ever get enough of fresh basil.

Caprese Skewers

1 pint red cherry tomatoes
1 pint yellow cherry tomatoes

1 bunch basil leaves (about 18-30 leaves, the big ones can be cut in half)

8 ounces fresh mozzarella cheese

Balsamic vinegar, for drizzling

2-3 dozen long toothpicks

Slice the cherry tomatoes in half so you end up with two half-basketball pieces. Slice the mozzarella into bite-sized chunks. Slide a piece of mozzarella onto the toothpick. Fold a basil leaf in half or thirds and scoot it up next to the mozzarella. Slide a tomato onto the bottom of the skewer, flat side down. Move the mozzarella and basil down to meet the tomato if needed. You want the flat side of the tomato to be right at the end of the toothpick so it stands up straight. Place all the finished skewers on a paper plate or tray. Drizzle lightly with balsamic vinegar and transfer to a platter to serve.

Cheesecake Flag

2011-06-30T12:07:00.000-07:00

Okay, I know this is a horrible picture. I have been really bad about forgetting to take pictures of the yummy recipes that I have made. And I refuse to post a recipe without a picture, so I had my sister in law snap this with her phone. At least it's a picture, right? To see a fabulous picture go here: Mel's Kitchen which is where I found the recipe.

Okay, now on to the deliciousness. I really liked the brown sugar crust. It was different for a cheescake... and yummy. I also love that it is made on a cookie sheet so it feeds a crowd.

Festive Fruited Cheesecake Flag

*Note: For truly white stripes, cover alternating rows with just confectioners’ sugar rather than lightly dusted strawberries. Also, the cheesecake (without being topped with fruit) can be made up to a day in advance and kept well-covered in the refrigerator. (I did this. I also left the lemon zest out)

*Makes about 48 squares

3 cups all-purpose flour
1 3/4 teaspoons salt
12 ounces (3 sticks) butter, softened
1 cup plus 2 tablespoons light-brown sugar
4 (8-ounce) packages cream cheese, room temperature
1 1/2 cups granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
4 large eggs, room temperature
8-9 ounces (1-2 cups) blueberries
1 pound strawberries, hulled and sliced lengthwise into thirds
12 ounces (3 cups) raspberries
Powdered sugar, for dusting

Coat a 13-by-18-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with cooking spray.

Sift flour and 1 3/4 teaspoons salt into a medium bowl. In a large bowl, cream the butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 4 minutes. With the mixer running, slowly add light brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.

Transfer the dough to the prepared baking sheet. Press the dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes. Preheat oven to 300 degrees F. Bake the dough until the entire surface is golden brown, about 30-35 minutes. Let the cookie base cool completely in the baking sheet. Raise oven temperature to 350 degrees F.

In a large bowl, beat the softened cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low and add granulated sugar in a slow, steady stream. Scrape the bowl, then mix in lemon zest, vanilla and a pinch of salt until well combined. Scrape the bowl, then beat in the eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape the bowl as necessary. Pour the cheesecake batter over the crust and spread into an even layer.

Bake the cheesecake until the filling is set, about 20-25 minutes. Let the cheesecake cool completely in the baking sheet. Refrigerate until firm and cold, about 4 hours (or overnight).

Run a sharp knife along short sides of sheet, and use the parchment overhangs to lift out the cheesecake. Run the knife under hot water and dry well. Use it to cut the cheesecake into 48 squares, wiping the knife clean between cuts.

Transfer squares to a serving platter, reforming the rectangle. Decorate the top left squares (3 down and 4 across), with a mound of blueberries on each square. Use raspberries (about 4 per square) to decorate the 1st, 3rd and 5th rows (the 1st and 3rd rows are shorter rows since part of them are decorated with blueberries). Decorate the remaining rows in one of two ways: either dust them with powdered sugar for a completely white row or place three cut strawberries on each square and dust the tops of the strawberries with powdered sugar. If using this method (to dust the strawberries with powdered sugar), dust the strawberries immediately before serving as the powdered sugar will begin to dissolve into the juiciness of the strawberries.

Serve immediately (or refrigerate for up to 3 hours).

Chocolate Chip Toffee Bars

2011-06-10T19:16:00.000-07:00

I was looking for a yummy treat to take to an activity so, of course, I went to Mel's Kitchen Cafe. And sure enough, I found some delicioiusness beyond belief. These are so ooey gooey and divine.

I got rave reviews from everyone that tasted them. And I love that they are in a bar form, making them easy to throw together. These could be my new favorite summer treat... but then I say that about everything. ;)

Chocolate Chip Toffee Bars

2 1/3 cup flour
1/4 teaspoon salt
2/3 cup brown sugar
3/4 cup butter, soft
2 eggs, slightly beaten
2 cups semi-sweet chocolate chips, divided
1 can sweetened condensed milk
1 package toffee bits, divided

Preheat oven to 350 degrees. Line a 9X13 pan with aluminum foil and lightly spray with nonstick cooking spray. Whisk together flour, salt and brown sugar. Cut in the butter with a pastry blender or fork until the mixture is crumbly. Add eggs and mix well with a wooden spoon or your hands. Mix in 1 1/2 cups of the chocolate chips and the 1 cup nuts. Set aside 1 1/2 cups of the dough. Press the remaining dough into prepared pan. Bake for 10 minutes. Pour the sweetened condensed milk evenly over the crust. Top with all but 1/3 of the toffee bits. Place pieces of remaining dough over the top. Sprinkle with remaining 1/2 cup chips. Bake for 25-30 more minutes, or till golden brown. Sprinkle the remaining 1/4 cup toffee bits on top. Cool completely before serving.

Oreo Pudding Cookies

2011-06-07T10:59:00.001-07:00

These cookies are incredible. They are my new favorite cookie. Not only are the super soft, but they have delicious bits of cookies and cream Hershey bar in them. It really takes them over the top. I don't think I'll ever make regular chocolate chip cookies again. The only down side is trying not to eat them all yourself.

Oreo Pudding Cookies

From: The Girl Who Ate Everything

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.

Drop by rounded tablespoonful onto cookie sheet. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack.

Better Than Anything Cake

2011-06-04T08:28:00.001-07:00

This is the cake my hubby requested for his birthday cake. He's not a huge cake fan, so I always struggle to find him the right birthday cake. This one wins most of the time. The best part is that it's so easy, but so yummy.

Better Than Anything Cake

1 box German Chocolate Cake

Water, Oil, and eggs called for on back of box

1 can (14 oz) sweetened condensed milk

1 jar (16 oz) caramel ice cream topping

1 container frozen whipped topping, thawed

1 bag toffee chips or bits (I used Heath chocolate covered bits)

Heat oven to 350 degrees. Mix and bake cake as directed on the box for a 9x13 inch pan.

Let cake cool for 15 minutes. Poke top of cake every 1/2 inch with the handle of a wooden spoon. Drizzle milk over entire cake. Let cake sit until milk has been absorbed. Drizzle with caramel topping. Run a butter knife around sides of pan to loosen cake. Cover and refrigerate cake for about 2 hours or until chilled.

Spread whipped topping over cake and sprinkle with the toffee bits. Store covered in refrigerator.

Check out all that ooey gooey yumminess!

Happy Birthday Sweetie!

Penne with Roasted Asparagus and Balsamic Butter

2011-06-01T08:57:00.000-07:00

I found this on My Kitchen Cafe and it was absolutely divine. I didn't think my kids would touch it, but to my surprise they gobbled it up faster than I did. The asparagus gave it such a wonderful flavor. I loved how simple it was. It's a perfect summer dish.

Important note: This dish tastes best served immediately. I tried to eat the leftovers for lunch the next day and it was not good.

Penne with Roasted Asparagus and Balsamic Butter

1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Fluff

2011-05-21T13:02:00.000-07:00

My grandma used to make this for all of our holiday meals. I especially remember it on Easter. I just remembered it this past Easter, and I'm so glad I did. It's so yummy. You can easily change it up by changing flavors of Jello. I also really like orange jello with mandarin oranges mixed in. Mmmm... a perfect summer side.

Fluff

3 cups cottage cheese

2 (3 oz) boxes of strawberry jello

1 container of cool whip

Strawberries (optional)

Whisk the jello powder into the cool whip. Add cottage cheese and stir well. Add fresh, sliced strawberries (optional) or have them for garnish. Refrigerate until serving.

Carrot Sheet Cake with Whipped Cream Cheese Frosting

2011-05-17T08:05:00.000-07:00

For Easter dinner it was just me and the 4 kiddos, but I still wanted to make a nice Easter dinner... it's just the way I am. I made way too much, of course, but we had leftover ham, potatoes, salads, and most importantly THIS CAKE, all week long. It was heavenly. I found this recipe on My Kitchen Cafe, and I really liked the idea of an easier sheet cake carrot cake so I decided to try it out. It was so delicious!!! My kids and I could not stop eating it, even after we stuffed ourselves with a big dinner. I was pleasantly surprised at just how delicious it turned out. It's a perfect recipe for when you just don't have the time (or motivation) to do the full blown carrot cake recipe. I halved the recipe because it was just 5 of us, but later I wished I would have made the full recipe!! It went way too fast.

Cake:
4 large eggs
3/4 cup oil
3/4 cup applesauce
3/4 cup water
2 teaspoons vanilla
3 cups sugar
3 1/2 cups flour
1 tablespoon cinnamon
1 teaspoon allspice
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 pounds carrots, washed and ends trimmed (they don’t need to be peeled)

Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
3 3/4 cups powdered sugar
2 teaspoons vanilla
2/3 cup heavy whipping cream

Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet. Shred the carrots, finely, on a box grater or food processor. Set aside.

In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Whisk in the sugar to combine until evenly mixed.

In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened. Gently fold the carrots into the batter until evenly distributed. Bake the cake for 30-32 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely.

For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t overmix or the frosting will become too stiff). The frosting should be smooth and creamy.

Crunchy Salad

2011-05-09T14:59:00.000-07:00

This is one of my favorite salads to take to a potluck or neighborhood BBQ. It is always gone in minutes, and I've had more people ask for the recipe for this salad than any other that I bring. The texture and taste are wonderful. It's the perfect salad. Light, colorful, and easy to put together.

Crunchy Salad

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup sunflower seeds

1 cup cashews

1 cup dried cranberries

1 lb bacon, cooked and crumbled

Dressing:

1 cup Mayo

1/2 cup sugar

2 Tbsp vinegar

Mix first 6 ingredients together in a bowl. Mix together the mayo and sugar. Chill in fridge for 10 - 20 minutes. Add the vinegar and mix until smooth. Pour dressing over other ingredients and toss to mix.

Perfect Bread

2011-05-06T11:56:00.000-07:00

I am so excited about this bread. I have been searching and searching for it seems like forever to find a perfect recipe that tastes good to me and my family. Bread is a tricky thing. There are so many recipes out there and what is marvelous to one may not be to another. After trying many bread recipes out that I did like but didn't love, I finally found one that I will be making consistently. My friend, Jolene, gave me the basis for this recipe but I changed a few thing here and there. I really wanted it to have more wheat flour in the recipe and the first time I made this recipe I used half wheat and half white flour. But, and this is a big but, my kids and myself did not like the taste or texture of the bread. I only hope that I can gradually add more wheat flour into things to get my kids more used to the taste. After all, you can make and prepare wonderfully healthy things, but if your family won't eat them.... than it doesn't do anyone any good. I just have to remind myself that it's all about taking small steps to becoming healthier each day.

Sadie's Perfect Bread

1/2 cup shortening

2 TBSP salt

1/2 cup sugar

1/2 cup honey

1/4 cup powdered milk

2 cups boiling water

3 packets yeast

2 1/2 cups cold water

1 - 2 cups wheat flour

10 -11 cups white flour

1/2 cup vital wheat gluten

3 TBSP dough enhancer

I use my Bosch to mix the dough so that is how I am writing my recipe. Adjust accordingly if you are doing it by hand.

Put the shortening, salt, sugar, honey, and powdered milk into your Bosch bowl. Mix lightly. Pour the boiling water over mix. (If you need to proof your yeast, do it now) Mix again. Add the cold water and 2 cups of flour and mix well.

Add yeast and mix again. Add 4 cups flour and mix again. Add wheat gluten and dough enhancer and mix well. Add the remaining flour, a cup full at a time, and mix until the dough comes off the sides of the bowl. Mix for 10 - 15 minutes on medium speed.

Cover and let rise in a warm place until double the size.

Punch down and separate dough into 4 equal pieces. Make sure your loaf pans are greased well. Put dough in 4 loaf pans and let rise again.

Bake at 350 degrees for 35 - 40 minutes. Cover with foil for the last 15 minutes so the tops don't get too dark.

When they are done, melt butter and brush over the tops.

Skor Chocolate Chip Cookies

2011-05-02T09:32:00.001-07:00

My daughter and I were having fun in the kitchen one day and invented these heavenly cookies. They are crispy, chocolatey, and divine. Make sure to use real Skor bars smashed up and not just the toffee chips you can find in the baking aisle. It really does make a difference!!

Skor Cookies

2 1/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 cup butter

3/4 cup white sugar

3/4 cup packed dark brown sugar

1 tsp. vanilla extract

2 eggs

1 cup chopped Skor bars

1 cup white chocolate chips

1/4 cup semi sweet chocolate chips

Preheat oven to 350. In a small mixing bowl, combine flour, baking soda, and salt.

Mix brown sugar, white sugar, butter, and vanilla in a large bowl until well-blended.

Add in eggs and beat well.

Slowly add in flour mixture and mix until combined.

Add in chocolate and white chocolate chips and then mix the Skor pieces until just combined. Drop by rounded teaspoonful onto cookie sheet and bake 8-10 minutes until the cookies are lightly brown.

I had one batch get too dark and it made the cookies pretty crisp so be careful with the time! Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely.

The Skor pieces can make the cookies stick to the pan so make sure to remove the cookies as soon as possible after you remove them from the oven.

Enjoy!

Baked Chicken Romano

2011-04-26T18:46:00.001-07:00

I discovered this little gem while going through my recipe box. The poor box hadn't been cracked in years, and it was like opening a treasure chest. I have been baking and cooking up a storm remembering all these oldie but goodie recipes. I loved the slight tangy taste the mustard gives to the chicken. My kids really liked the chicken. They thought it was fried chicken!!! I'll take that.

Baked Chicken Romano

10 TBSP butter, divided

2 TBSP Dijon mustard

1 cup bread crumbs

1 cup grated Romano Cheese

1/4 cup minced fresh parsley

1/2 cup all purpose flour

1 tsp salt

1/2 tsp pepper

6 skinless, boneless chicken breasts

1. Preaheat oven to 350 degrees F. Melt 8 tbsp butter in a small saucepan; stir in mustard. (mixture will be slightly lumpy)

2. Combine bread crumbs, Romano and parsley in a shallow dish. Combine flour, salt and pepper in another shallow dish. Coat chicken with flour. Dip in melted butter. Roll in crumb mixture.

3. Heat remaining 2 tbsp butter in a large skillet over medium high heat. Add chicken; cook, turning once, until lightly browned on both sides, about 10 minutes.

4. Place chicken in a large baking dish. Bake until cooked through, about 20 minutes.

Cookies and Cream Brownie Cups

2011-04-23T16:57:00.000-07:00

I was in the mood for something sweet... something 100 % delicious so I could have a reward for my healthy week. I'm a sucker for anything "cookies and cream" or Oreo laden, so I combined 2 of my favorite sweets. So delicious and so easy.

Cookies and Cream Brownie Cups

1 box of your favorite Brownie Mix (or recipe for your favorite brownies)

2 cups crushed Oreos

2 -3 squares white chocolate or a half cup of white chocolate chips

Heat oven to 350 degrees.

Make brownies as directed and stir in 1 cup cookie crumbs into batter. Make them in a glass square pan or go crazy like me and bake them in a greased muffin pan. Cool Completely.

Melt white chocolate in microwave for 30 second intervals until melted and smooth. Spread lightly over brownies. Sprinkle with the remaining cookie crumbs.

Try not to eat them all yourself.

A Tricky Dinner

2011-04-10T18:34:00.000-07:00

We love April Fool's Day at our house. The kids and I have so much fun trying to trick each other throughout the day. I always laugh so hard at their genius ideas to trick mom. This year instead of tricking the kids, I decided to just have a crazy and wacky day. We ate a breakfast of banana splits under the table, I stuffed their lunchboxes full of silly and crazy snacks and for dinner we ate a buffet of fun finger food and snacks on mom and dad's bed... an extreme no, no.... ha, ha

They thought it was awesome. And for dessert we made these tricky cupcakes and delivered them to some neighbors. It might be my favorite April Fool's Day to date.
Mashed Potatoes and Gravy Cupcakes

Frosting

Ice cream topping Caramel sauce

Spoon frosting onto cupcakes in heaping spoonfuls to resemble mashed potatoes.

Heat caramel sauce in microwave. Make a small hole in frosting and pour on the sauce like gravy. It's a bit messy but very realistic.

I went to my local candy shop and found the peas and carrots candy. The name of it is even Peas & Carrots. So cute!! I couldn't resist.

Spaghetti & Meatball cupcakes

Rasberry Jam

Ferrero Rocher candy's

Frosting

Use a small tip to pipe on slightly yellow tinted frosting onto your cupcakes. Move the tip all around to create the spaghetti effect.

Roll the Ferrero Rocher's in heated jam and spoon on top of "spaghetti".

Super easy, but amazingly effective. We liked the spaghetti and meatball cupcakes the best.

Frito Casserole

2011-04-08T13:18:00.000-07:00

Here is a blast from the past. I was going through my recipe box and found this recipe. My hubby and I used to eat this all the time when we were kid-less and living the apartment life. I made it for my kids and we gobbled it up. It's such a basic recipe, but really yummy and filling. My kids loved getting a little bag of Fritos to eat it with. They thought that was so cool.

1 lb hamburger

1/2 onion, chopped

1 can tomato sauce

1 can Diced tomatoes, not drained

2 cups water

2 tsp sugar

1 tsp oregano

1 tsp cumin

1 tsp chili powder

1 tsp garlic salt

1 1/2 cup minute rice

Fritos chips

cheese, olives, sour cream

Brown hamburger and onion together. Add all the ingredients except rice. Let cook 10 minutes. Add rice and cover. Let sit for 10 minutes. Stir and add cheese on top and any other garnishes. Eat with Fritos.

Peeps Treats

2011-04-02T16:17:00.000-07:00

I saw this idea Here and thought it was the perfect Saturday afternoon activity for my kids. It is so simple, but the effect is cuter than a baby bunny. My kids and I had a lot of fun putting these together and then devouring them. There are so many variations and colors of peeps and sprinkles that the combinations are endless! Have Fun!

Peeps Treats

Rice Krispie Treats

White Candy Melts

Sprinkles

Peeps

Melt your candy melts until smooth and runny. Dip the top of your rice krispie treats into the chocolate and smooth with a spoon. Decorate with sprinkles and peeps.

Farmhouse Chicken Dinner

2011-03-29T11:59:00.000-07:00

Okay, I know this is the worst picture in food blogging history, but the meal was actually really good. I seem to have a knack for taking bad food pictures... I never have the right lighting and my arrangement has much to be desired... however, the taste trumps that, right? Right?

This recipe is adapted from a Rachel Ray recipe. I couldn't stop eating it. The sauce is so creamy and delicious. I used wild rice, but I'm sure any type of rice would work just fine.

Farmhouse Chicken Dinner

1/4 cup flour

1/2 tsp. pepper

1/2 tsp. salt

4 small bone-in chicken breast halves

1/2 cup zesty Italian dressing

2 cups baby carrots

1/2 of a yellow onion, chopped

1 can (14-1/2 oz.) chicken broth, divided

2 cups Rice, (brown or wild rice taste best)

4 oz. cream cheese, cubed

2 Tbsp. minced fresh parsley

DIRECTIONS:

Mix flour and pepper and salt in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done.
Meanwhile, cook rice as directed on package; spoon onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
Add cream cheese and remaining broth to skillet; cook on high heat until cream cheese is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

Granola

2011-03-23T11:46:00.000-07:00

The other day I was craving something nutty and nutritious. I couldn't think of anything that I wanted except for my mom's homemade granola. I remember whenever she made it, I would eat it nonstop until every last morsel was devoured.

I called her up and got the recipe for my very own. I'm so glad that now I can eat it anytime I want. I have been eating it for breakfast, lunch, and dinner for a week now. The best part is that it makes a ton so not only can you give some away, but still have plenty left to enjoy. No need to ration it out... In moderation, this can be a very healthy snack. I always have trouble with that moderation part. It's just so good! I like to eat it in a bowl with milk for breakfast, and plain by itself throughout the day.

Obviously you can mix up the nuts and other ingredients to suit your own tastes, but I love it just the way it is.

Mom's Granola

8 cups oats

1 cup Grape nuts (I used the Walmart brand)

1 cup All Bran cereal (they look like little sticks)

1 cup wheat germ

1 cup shredded coconut

2 cups honey roasted peanuts

1 cup almonds (Iused roasted and salted)

1 cup cashews

1/2 cup walnuts

1 1/2 cups sunflower seeds

1 cup raisins

2 cups honey

1 cup vegetable oil

1 tbsp vanilla

Preheat oven to 200 degrees F.

Mix dry ingredients together in a large bowl.

Heat honey on stove top until runny. Add oil and vanilla and stir until runny and smooth. Pour over dry mix and stir.

Spread mix on to 2 large, greased cookie sheets. Bake mix for one hour stirring every 15 minutes.

St. Patrick's Day Grasshopper Brownies

2011-03-16T10:44:00.000-07:00

I wanted to make a fun, festive St. Patrick's Day treat for our family night dessert, and came up with these. I put the frosting on before the brownies cooled completely, so it was a little messy and blobby, but we just couldn't wait to eat them. I also could not find St. Patrick's Day sprinkles anywhere! I went to Walmart and 2 other grocery stores with no success... weird. I live in a small town so I didn't have access to a craft store that might have helped me out, but I did find these cute green mini chips in my pantry. I think they turned out very festive for a last minute unplanned treat.

I made my brownies from scratch, but to save time you could easily use a box mix.

St. Patrick's Day Grasshopper Brownies

Brownies

1 c butter
3/4 c baking cocoa
2 c sugar
4 eggs
1 tsp vanilla
2 c flour
1 tsp baking powder
1/2 tsp salt

Melt butter in microwave or on the stovetop. After it is completely melted remove from heat and stir in cocoa. Stir until smooth. Add sugar, eggs one at a time, vanilla, and dry ingredients.

Spread in a 9x13 cake pan.

Bake at 350 for 25 - 30 minutes. Let brownies cool completely before frosting.

Frosting

3 cups powdered sugar

4 oz cream cheese, softened

1/4 cup butter, softened

2 TBS milk

1/4 tsp mint extract

4 to 5 drops green food coloring

Beat the cream cheese and butter until fluffy and smooth. Add the powdered sugar 1 cup at a time, beating each time until smooth. Add milk by the teaspoon full until you get your desired consistency. It should be quite stiff. Add mint extract and food coloring.

Spread over the brownies and top with sprinkles.

Surprise Gumball Cupcakes with Laffy Taffy Frosting

2011-03-09T19:16:00.000-08:00

When I saw Laffy Taffy Frosting on Real Mom Kitchen, I just knew I had to try it. We are huge Laffy Taffy fans. My girls' favorite candy is Laffy Taffy and Gumballs, so I decided to surprise them today with some fun Pinkalicious cupcakes. They were so thrilled with the hidden gumball. The frosting is very sweet, but oh so delicious. I devoured 2 cupcakes on the spot. I played with the cupcake recipe a little bit, and I must say I thought it was absolutely divine! The cupcakes were very light and airy, and absolutely scrumptious. They were a bit crumbly, but I actually liked them that way.

These would be fun for a Princess birthday party, or any kind of girly get together. The frosting was so good, I am going to be experimenting with other flavors of Laffy Taffy for sure. The possibilities are endless!

White and Crumbly Cupcakes

1 (18.25-oz.) package white cake mix
3/4 cup milk
1/4 cup heavy whipping cream
1/2 cup butter, melted
2 large eggs
1/2 TBS vanilla extract

Preheat oven to 350F. Line muffin cups with paper liners.
In a large bowl, beat cake mix, milk, whipping cream, butter, eggs, and vanilla extract, with an electric mixer until moistened, about 30 seconds. Then increase the speed to high and beat until thick for 2 minutes.
Fill paper liners two-thirds full with the batter. Bake at 350° for 18 - 22 minutes or until a wooden pick inserted in center comes out clean. Allow cupcakes to cool.
When the cupcakes are cooled, using an apple corer or knife, cut out a 3/4 inch round plug from the center of each cupcake creating a pocket in each cupcake. Put one large gumball in the hole so only a tiny hump is sticking up, like the picture below.

Laffy Taffy Frosting

***This frosting is enough to cover all of the cupcakes but if you want it piled on on the cupcakes like I did in the photo then you will want to double this amount.***

12 pieces of strawberry Laffy Taffy candy (the fun sized ones)
2 Tbsp. heavy cream
1 cup butter, room temperature
2 cups powdered sugar

In a small sauce pan, melt the taffy and the heavy cream together stirring until the mixture is smooth. Remove from the heat to cool.
In a mixing bowl, whip the butter until smooth.
Mix in the powdered sugar, a half cup at a time, whipping until fluffy. Then add the melted and cooled laffy taffy a spoonful at a time. You don’t want it too thick. If needed, place it back on the stove for a few seconds to soften it just enough. After each spoonful of the laffy taffy, turn the mixer up to high and whip the frosting until it’s fluffy. You can also add a little pink or red food coloring to get the desired shade. I did not add any food coloring.
Frost the cupcakes with the laffy taffy frosting and top with sprinkles. Makes 24 cupcakes.

Cheerio Bars

2011-03-07T11:26:00.000-08:00

I remember my mom making these for my sisters and I when I was a kid. They are addicting and so yummy. I've also had them made with Rice Krispies cereal, but I prefer the Cheerios. Make sure you have someone to share them with or you'll end up eating the whole pan! ;)

Cheerio Bars

1 c. light corn syrup
1 c. sugar
1 tsp. vanilla
1 1/2 c. peanut butter
6 c. Cheerios
6 oz. butterscotch chips
6 oz. chocolate chips

Heat but do not boil corn syrup and sugar. Add vanilla, peanut butter and cheerios. Press into 13 x 9 inch pan. Melt chips and spread over cereal mixture. Put the pan in the fridge or freezer until chocolate on top is set. Cut into bars and enjoy!

Baked Parmesan Garlic Chicken

2011-03-02T14:24:00.000-08:00

I am always searching for easy chicken recipes. I'm a big chicken fan. We have it a lot at our house. Especially with my hubby gone, who is the main beef eater. The other night, I was in the mood for a simple chicken recipe. I found a very simple recipe online and had dinner on the table in a flash. And as usual, I halved the recipe with great success.

I just found a whole stash of great chicken recipes, so be prepared to be bombarded with chicken in the near future.

Baked Parmesan Garlic Chicken

1/2 cup grated Parmesan
1 package Good Seasons Italian Dressing mix
1/2 teaspoon garlic powder
6 boneless skinless chicken breast halves

Directions:

1. Preheat oven to 400 degrees F.

2. Mix cheese, dressing mix and garlic powder.

3. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish.

4. Bake 30 -40 min. or until chicken is no longer pink in the center.

Sadie's Chili

2011-02-23T13:15:00.000-08:00

The other day I got a hankering for some chili. I don't have a recipe that I absolutely love, so I just decided to make it up as I went along. It turned out perfect! Exactly how I like it, and therefore, I dubbed it Sadie's Chili.

I also think it's a great food storage recipe. I used lots of my canned food storage in it, so I'm going to add another category to my labels: Food Storage. I always love running across a great food storage recipe.

Enjoy!

Sadie's Chili

2 pounds ground beef

3 garlic cloves, chopped

1/2 yellow onion, diced

Two 15-oz cans tomato sauce

1 tsp ground oregano

1 tbsp ground cumin

1/8 tsp cayenne pepper

2 Tbsp chili powder

1 tsp salt

3/4 cup water

1/4 cup cornmeal

1 can kidney beans

1 can black beans

1 can Rotel diced tomatoes

In a large pot, cook the beef, garlic, and onion over medium heat until browned and cooked through. Drain off fat.

Pour in the tomato sauce, spices, salt, and water. Stir, cover, and reduce heat to low. Simmer for 1 hour, stirring occassionally.

After an hour, combine the cornmeal with 1/2 cup water in a small bowl. Stir together with a fork. Dump the mixture into the chili. Stir well. Cook for 15 more minutes.

Stir in beans and Rotel tomatoes. Cook 15 more minutes.

Serve with cheese and sour cream.

You may be able to dump everything in a crockpot and cook all day. I'll have to try it and see how it works. That would be a nice option, although this wasn't hard to make at all.

Too make it even more food storage friendly, use deydrated onions and canned garlic.

Harry Potter's Butterbeer

2011-02-21T19:53:00.001-08:00

We have been reading the Harry Potter series as a family and when we finish a book, we have a party and watch the movie. We finished the second one a few weeks ago, and had a Harry Potter Party complete with Butterbeer and Magic Wands (chocolate dipped pretzel rods with sprinkles). I found the recipe for Butterbeer from Gourmet Mom on the Go and it was fantastic!! It's really rich, but so delicious. My kids loved it, and so did I. I halved the recipe with great success. Unless you are preparing it for a large group, I would recommend halving the recipe.

Harry Potter's Butterbeer

16 ounces butterscotch ice cream topping.
8 tablespoon butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 cup heavy whipping cream
1 teaspoon rum extract, optional8 cans Cream Soda (12 ounces each, room temperature)
1 cup heavy whipping cream (for topping)

Directions:In a large pot, combine butterscotch ice cream topping, butter, salt and vinegar. Cook over medium heat until butter is melted and mixture just starts to bubble.
Remove from heat and add heavy whipping cream and rum extract (optional).
Scoop out ¼ cup of butterscotch mixture and place in a medium bowl. Place in fridge for 5-10 mintues to cool. When cool, pour in 1 cup heavy whipping cream and beat until thickened (you do not have to beat it to stiff peaks, leave it foamy!:)). Set aside.
Pour soda into pot of butterscotch mixture. If mixture is too cold, heat for a few minutes on the stove over medium heat. To serve, pour into mugs and top with whipped cream.

A Tasty Frosting Recipe

2011-02-20T19:37:00.000-08:00

My 8 year old daughter has been very interested in cooking lately. We had a lazy, relaxing afternoon today and I asked her what she would like to bake. She promptly said, "Cake with Blue Frosting". I had been eyeing that flour based frosting recipe ever since it floated around the food blogging world, but never had a chance to try it. I was so excited to finally get my chance.

First of all, I was leery of a flour based frosting, and also granulated sugar instead of powdered sugar, but willing to give it a try since I've heard rave reviews. The consistency was similar to buttercream but with a more whipped cream feel to it. I was so excited to taste it.

My daughter and I both agreed it was scrumptious!! And not that much harder to make than regular buttercream. This recipe is definitely a winner in my book. Yum!

*I found this recipe on Tasty Kitchen.

Best Frosting Ever

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If you're in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Valentine's Mystery Dinner

2011-02-17T09:46:00.001-08:00

If you've never had a mystery dinner before, than you are missing out. It had been so long since I had a mystery dinner, that when I saw this cute Valentine themed one, I just knew thats what I wanted to do for our Valentine's Day Dinner. I found the idea and the menu downloads from Gourmet Mom on the Go.

Here's how it works. You give a menu to each of your "guests". They get to choose 3 things for each course of the meal. After you have everyone's marked menu, you bring out one course at a time and watch the giggles and laughter begin. Each item on the menu has a made up silly name, so you never know what you are going to get.

Maddy's first course was a spoon, pasta sauce, and a mini cupcake. She thought it was so funny. Libby got an ice cream sundae, a drink, and ranch for her first course, and she erupted in giggles. She had to eat her sundae with her fingers as she didn't have utensils yet. The funniest part was that all 3 of my kids ordered the actual pasta noodles for the last course, so they couldn't figure out what the pasta sauce was for. It was hilarious. It was so much fun to do, and so much fun to watch their reactions. I can't wait to have more Mystery Dinners.
I had my items all lined before hand, so it would be easy to serve courses in a timely manner. The kids loved having individual containers for each menu item.I changed my menu here and there from what Gourmet Mom had just to fit our family better, but you could play around and completely change it up. Here is what our menu consisted of:

Puppy Love: Strawberry Soda

Cupids Arrow: Ranch Dressing

Love Trouble: Mini cupcake

Rising Love: Garlic Bread

Melted Hearts: Pasta Sauce

Angels Coiffure: Angel Hair Pasta

Kissing & Hugging: Spoon

Girls Best Friend: Carrots

Persuader: Fork

Cold Shoulder: Ice Cream Sundae

Heart Breaker: Croutons and bacon bits

Snuggles: Salad

Lots of Pick up lines: Shredded Cheese

I've always loved Valentine's Day. I think it is wonderful to have a day set aside to show the people you love how much you care. There are so many fun treats to make and fun games to play. I love watching my kids eyes light up when they open their Valentine Bags. This year was sad for me to be without my sweetie, but I think we'll make up for it when he gets home. You don't have to get flowers or chocolates or presents to love Valentine's Day. You just have to give your heart, and feel the love in return.

My favorite part is reading my homemade Valentine's from my kids. My oldest wrote everyone poems this year, and they were adorable.

A Valentine's Day Lunch

2011-02-12T19:15:00.000-08:00

I really love Valentine's Day. It is a chance for me to show those that I love how much I love them. This year, all I have heard from people is whining and complaining about how much they hate the holiday. It really makes me sad. Even if I did not receive one valentine or flowers or chocolates or anything (which I won't this year because my sweet hubby is gone) I would still love the holiday... because it's not about me... it's about the people I love. I've heard the arguement a million times from people who say they don't need a day to show people they love them because they can show them every day of the year... but honestly, who does that? I think it's wonderful to set aside a day to ponder and think about our loved ones and the blessing they are in our lives. I always make my mom and dad, sisters and brothers, neices and nephews and anyone else I feel inclined, homemade Valentine's and send them in the mail. And in so doing, it not only brightens up their day, but it reminds me how lucky I am to be blessed with so many people I love and adore in my life. Okay, I'll step off my soapbox now. I just wanted to share my feelings about a great holiday. And on with this cute lunch.

My kids loved this lunch I made for them. It was quick, easy, and they licked their plates clean. I used heart cookie cutters to cut out hearts from pickled beet slices and chicken patties. My kids are weird and absolutely love beets. I love it because they are healthy. And of course, lunch wouldn't be complete without Valentine sugar cookies!!

Valentine Mice

2011-02-10T16:13:00.001-08:00

I'm not sure if this qualifies as food, but I thought it was such a cute idea, and I wanted to post it where I could remember it each Valentine's day. Looking at archives of my favorite blogs is such a fun thing to do. Sometimes I find my favorite recipes when the blogger was just starting out.

These Valentine mice were a cinch to make and my kids absolutely loved making their own. My 8 year old loved it so much she said she wanted to make 27 mice for every person in her class!!

I didn't go out and buy supplies for this craft. I just used what I had in my craft box, and they turned out cute as can be. We used Candy Cane Hershey Kisses. Delicious!

Valentine Mice

Wrapped Hershey’s Kisses in any color
Construction paper, felt or craft foam
Craft glue
Black thread, yarn or ribbon
Small black pom-poms
Small wiggle eyes
Scissors

Creating The Hershey Kiss Mouse

The mouse ears and feet can be made from white, pink or red construction paper, felt or craft foam. Cut out 2 hearts that are about 1-2 inches tall. Glue the “ears” between the flat sides of two Hershey Kisses. Glue the feet on the bottam. You can also use glue dots or even double stick tape to put the mouse together.

Next, cut the paper tag off the kiss at one end of the mouse. This will be the face and the other side with the paper tag intact will be the mouse tail. Although, you can glue on a yarn or ribbon tail if you prefer.

Glue the google eyes onto the mouse face. Cut out a few small strips of black thread to make the whiskers. Then place a small drop of glue on the end of the kiss to attach the whiskers and nose. Place the black thread whiskers on the glue first and then the pom-pom nose on top of that. If it is easier, you may tie the thread onto the end of the kiss rather than gluing it. Then just glue the pom-pom nose on top of the whiskers.

Other Options For Making The Chocolate Mouse

Yarn or ribbon can be used as a tail in place of the paper tag.

In addition, if you are lacking supplies or have very small children trying to make these, you can substitute permanent marker for the google eyes and glitter glue for the nose instead of the pom-pom.

Oreo Truffle Surprise Cookies

2011-02-08T10:23:00.000-08:00

I found these treasures on Picky Palate and have been aching to try them for some time. She always has the best ideas. These cookies are absolutely delicious. I had to give most of them away because I knew I would sit and devour all of them in one sitting. My kids were thrilled with the surprise middle. I put the full instructions here, but I used a short cut when I made them. Instead of rolling all the truffle mixture into balls, I just scooped some up, rounded it and then formed the cookie dough around it. It saved a bit of time.

Oreo Truffle Surprise Cookies

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup packed brown sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1/2 teaspoon kosher salt

1 teaspoon baking soda

2 Cups chocolate chips

21 Oreos

3 oz softened cream cheese

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat butter and sugars until well combined. Add eggs and vanilla; beat until combined.

2. Place flour, salt and baking soda into a large bowl; mix. Add to wet ingredients along with chocolate chips. Mix until just combined.

3. Place Oreos into a food processor or blender, mix until finely ground. Place into a bowl and mix with cream cheese until dough forms. Take 1 teaspoon of dough and roll into a ball. Continue until all dough has been rolled, you should get 36 balls, enough for all of the cookie dough.

4. With a large cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Press a little hole into center of dough and put Oreo Truffle inside, cover cookie dough around Oreo Truffle so it’s hidden in the middle. Bake for 13-15 minutes or until edges of cookies just begin to turn golden brown. Remove and let cool on baking sheet for 5 minutes before transferring to cooling rack.

Breaded Garlic Chicken in Lemon Butter Sauce

2011-02-02T13:10:00.000-08:00

I found this recipe on My Kitchen Cafe, and bookmarked quite awhile back. It turned out to be surprisingly simple, and very tasty. I was a little bit nervous about the egg coating because it seemed so thick, but it was delicious and did not have an egg taste at all. If you prefer you can jiggle and shake the chicken after you dip it in the egg mixture so the coating is lighter. I liked the thick coating... and surprise, surprise, my 4 year old loved it!

Breaded Garlic Chicken in Lemon Butter Sauce

4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter

Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.

Mom's Special Bundt Cake or New Year Cake

2011-01-16T12:48:00.001-08:00

This was one of my favorite treats growing up. My mom always made it during the holidays and again on New Years Day. It has become a tradition for me to make it on or near New Year's Day now. I always look forward to it with much anticipation... and drooling. I was surprised how easy it was to make when my mom finally gave me her recipe. Gotta love those easy recipes!!

Mom's Special Bundt Cake (New Year Cake)

1 pkg yellow cake mix

1 pkg vanilla pudding mix

3/4 c water

1/4 c vegetable oil

1 c sour cream

4 eggs

3 Tbsp flour

1/2 c sugar

2 Tbsp cinnamon

Frosting

1/4 c evaporated milk

1 - 2 cups powdered sugar

Mix all ingredients together (except cinnamon and sugar) and beat well. Mix the sugar and cinnamon together. Grease Bundt pan well. Sprinkle part of the cinnamon and sugar mixture on the bottam of the bundt pan. Pour in about 1/3 of the cake batter. Sprinkle sugar/cinnamon mixture, and then more cake batter. Continue to layer batter and sugar/cinnamon mixture until they are both gone. Bake at 350 degrees F for 45 - 50 minutes.

Let cake cool for about 10 minutes. Then flip bundt pan over to dislodge cake. Mix the evaporated milk and powdered sugar together until you get a fairly runny consistency. Drizzle over cake and serve.

Dressed Up Oreos

2010-12-31T07:22:00.000-08:00

We usually make sugar cookies for Santa, but this year my kids were insistent on Oreos. So I decided to dress them up a little, and believe me, Santa was very happy about the finished cookie. It was so easy, and yet so festive! What kind of cookies do you leave out for Santa?

Dressed Up Oreos

6 oz white chocolate candy coating, chopped

25 Oreos or generic brand cream filled sandwich cookies

Sprinkles

Melt the chocolate candy coating in a microwave for 30 second intervals at a time, stirring each time until smooth and melted. Spread over cookie tops; decorate with sprinkles. Place on plate or waxed paper until set.

Chocolate Mousse Cheesecake

2010-12-22T08:35:00.000-08:00

Now, obviously this picture is not mine. I can't believe that I didn't take a picture of this magnificent creation. It was probably the fanciest and most involved dessert recipe I have ever made and I completely forgot my camera. I borrowed this picture from the Taste of Home website. The original recipe called for coffee granules and rum flavoring, but I decided to leave those out. I have to tell you, that this cheesecake was so rich, so indulgent, so heavenly. It was perfect for a show stopping dessert. I brought it to a family Christmas dinner.

The cheesecake part was absolutely delicious! Best cheesecake by far that I have ever made. The mousse part was really good, but I personally could have done without it.

For some reason, I can never get my whipping cream stiff enough to design with. Does anyone else have this problem? I do exactly as the instructions say, but it just doesn't get to that frosting texture. So my whipping cream didn't look as nice as the pictures. I also had a problem with the chocolate curls... but I'm determined to figure that out.

Overall, it was an impressive dessert. If you decide to tackle this baby, it takes about 2 hours of preparation, 30 minutes of cooking, and then extra chilling time. Basically plan to spend all day or night in the kitchen. ;)

Chocolate Mousse Cheesecake

1-1/4 cups graham cracker crumbs

3 tablespoons sugar

3 tablespoons baking cocoa

1/3 cup butter, melted

CHEESECAKE LAYER:

12 ounces cream cheese, softened

3/4 cup sugar

2 eggs, lightly beaten

1 cup (8 ounces) sour cream

3 teaspoons Pure Vanilla Extract

MOUSSE AND TOPPING LAYERS:

1 envelope unflavored gelatin

1/4 cup cold water

4 egg yolks

3/4 cup 2% milk

1/3 cup sugar

4 ounces semisweet chocolate, chopped

1-1/2 teaspoons Pure Vanilla Extract, divided

2 cups heavy whipping cream

1/4 cup confectioners' sugar

GARNISH:

5 ounces dark chocolate candy coating, chopped

5 ounces white candy coating, chopped

Directions

In a small bowl, combine the cracker crumbs, sugar, cocoa and butter;

press onto the bottom of a greased 9-in. springform pan. Bake at

350° for 10 minutes. Cool on a wire rack.

For cheesecake: In a large bowl, beat cream cheese and sugar until

smooth. Add eggs; beat on low speed just until combined. Add the

sour cream, vanilla; beat just until combined.

Pour over crust. Place pan on a baking sheet.

Bake for 30-35 minutes or until center is almost set. Cool on a wire

rack for 10 minutes. Carefully run a knife around edge of pan to

loosen; cool 1 hour longer. Refrigerate until completely cooled.

For mousse and topping: In a small bowl, sprinkle gelatin over water;

let stand for 1 minute or until softened.

In a small saucepan, combine the egg yolks, milk, sugar.

Cook and stir over medium heat until mixture reaches 160° or is thick

enough to coat the back of a metal spoon.

Remove from the heat; whisk in gelatin until dissolved. Stir in the

chocolate and 1/2 teaspoon vanilla until chocolate is melted.

Pour into a small bowl.

Set the bowl in a larger bowl of ice water; stir occasionally until thickened.

Meanwhile, in a large bowl, beat cream until it begins to thicken.

Add confectioners' sugar and remaining vanilla; beat until stiff

peaks form. Fold half of cream into mousse mixture; spread over

cheesecake. Top with remaining cream. Cover and refrigerate overnight.

For chocolate curl garnish: In a microwave, melt dark chocolate candy

coating; stir until smooth. Spread a thin layer over baking sheet

and drag a fork through chocolate. Let stand at room temperature until set.

Repeat with white candy coating; carefully spread over dark candy

coating. Let stand at room temperature just until set. Holding a

dough scraper or sturdy metal spatula at a 45° angle, scrape

over the top of the chocolate to form striped curls. Decorate cake with curls.

Brownie Covered Oreos

2010-12-13T15:05:00.000-08:00

When I saw this genius idea over at Picky Palate, I knew it was Christmas inspiration at its best!! I was completely smitten. This is such a fantastic idea. Not only are they extremely simple to make, they look absolutely gorgeous on a Christmas platter. I got rave reviews when I served these this past weekend. I'll give you one more nudge to bake them.... the oreo gets soft after it's baked. Absolutely delicious! Jenny used red Christmas oreos and I took it one step farther by using the Mint green cream oreos, and regular white oreos along with the red special edition ones. They look so festive!

1 Brownie mix (or use your own brownie recipe)

1 package Oreos (or several different types of Oreos)

White chocolate, melted for drizzle

Sprinkles

1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through. As soon as you remove, take a plastic butter knife and run along the edges of the brownie. This will help it not to stick to the pan.

2. Let cool for 5 minutes. Remove and drizzle with melted white chocolate, sprinkle with festive sprinkles and prepare to be dazzled!