Tuesday, December 30, 2008
This is my GO TO dessert when I need something speedy, and delicious! I always make this pie to go along with a meal for a neighbor. You put it together in the morning, pop it in the freezer, and don't have to worry about it until you are ready to eat it, or deliver it. I got this recipe from an awesome neighbor who brought it to me after I had my first child. My husband and I fell in love with the dessert and HAD to have the recipe. We were sure that it was complicated, and had some special ingredients in it. We couldn't believe how easy it was. We have tried it several ways, but this is our favorite.
1 King Size Symphony bar (milk chocolate or toffee chip)
1/4 cup water
1 8 oz. tub Cool Whip
Graham Cracker Pie Crust
Break up Symphony bar and add water in large microwave safe bowl. Heat in microwave for 45 seconds. Remove and mix with spoon so that all of the chocolate is melted. Add Cool Whip and mix very well. I do this for about five minutes making sure that all of the chocolate is incorporated. Pour chocolate mixture into Graham Cracker Pie Crust and spread evenly. Cover and freeze for 3 hours before served. It will stay good in the freezer for weeks, but I guarantee you that it won't last that long.
***We prefer the Milk Chocolate over the toffee, but they are both fantastic. We stock up on the Symphony bars when they go for 10 for $10. Then we always have them on hand when we need them. This is a great pie to experiment with. We have done a Reese's pie with about 8-10 cups, made the exact same way. It was delicious.
Tuesday, December 23, 2008
Peppermint Ice Cream Sandwich Dessert
10 Fat Boy ice cream sandwiches
12 ounces cool whip
1/4 -1/2 cup crushed candy canes (I crush them in a food chopper or processor)
Unwrap ice cream sandwiches and place in a 9x13 baking dish. I can fit 2 1/2 sandwiches on each row. Take crushed candy canes and stir into cool whip. Once mixed, spread evenly over ice cream sandwiches. Drizzle chocolate syrup over cool whip. Top with pieces of candy cane. Place in freezer until ready to serve.
Wednesday, December 17, 2008
Thursday, December 11, 2008
Candy Cane Cookies
By: Sandra Lee
1 Sugar Cookie Mix (Betty Crocker)
1/2 Stick butter (melt for 20 sec. in microwave)
1/3 cup soft cream cheese
1/2 cup flour
Red Food Coloring
1/2 tsp peppermint extract
Combine first 5 ingredients in large mixing bowl until well blended. Split dough in half and place in seperate bowls. Add almost a whole container of red food coloring to one half of dough, and mix very well so that the die is spread throughout. Add the peppermint extract to the other half of the dough and mix well. For each cookie you will need about a 1-inch ball of peppermint dough and a 1-inch ball of red dough rolled into 1/4 inch wide ropes and about 4 inches long. Twist together and form a candy cane, (pictured above). Spinkle with Christmas sprinkles if desired. Bake at 325 degrees for 12 minutes.
***You can use any sugar cookie dough with these. I always use my favorite Sour Cream Sugar Cookie recipe found here: http://mysisterscucina.blogspot.com/2008/10/halloween-night-menu.html . (You will have to scroll to the bottom of the post).
Serve with some Hot Chocolate and snuggle up to a good Christmas movie! If you are looking for a great Christmas movie to snuggle up to, some of our favorites are: White Christmas, Holiday Inn, Smokey Mountain Christmas, Polar Express, and Once & Twice Upon A Christmas.
Tuesday, December 9, 2008
2 cubes butter
2 2/3 cup evaporated milk
1 package semi-sweet chocolate chips (do not substitute milk chocolate chips)
4 cups powdered sugar
1 tsp vanilla
Place butter, evaporated milk and chocolate chips in pot. Cook over medium high heat until butter is melted. Add powdered sugar. Bring to a boil and boil for 8 minutes stirring constantly. Turn of heat and add vanilla. Let sit, stirring occasionally and enjoy on ice cream with your favorite toppins. ( It's very good on pepermint ice cream with a chocolate brownie on the side).
Holiday M & M's
This is what I am doing for my neighbors this year. I had a friend that did this a few years ago and I thought it was so cute. Whenever I eat M & M's, I always think of this little poem. I found the poem on one of my favorite webites, http://www.sugardoodle.net/ . I will put it here, but be sure to check out this website.
Wednesday, December 3, 2008
We're back! After a fun filled Thanksgiving filled with food, family, & fun, I'm ready to get back to blogging. We had a brother return home from an LDS Mission in Brazil over the weekend. It was great to see him, talk to him, and hear about the last 2 years of his life where he changed many lives. It made for a great Thanksgiving celebration! I love Christmas! I love baking during Christmas. I have my favorites that I bake every year. I will be baking a few batches of my favorite Peppermint Candy Cane Cookies, Andes Mint Cookies, Cinnamon Rolls, Peanut Butter Balls, and I'm sure I am missing something else. I love the aroma of homemade sweets during the holidays. Especially when they have the tastes of Christmas as peppermint, mint, cinnamon, and peanut butter and chocolate fit in all year round...right!?!
This little cookie I put together was awesome! I used Prudy's recipe for her Chewy Oatmeal Cookies. If you can't tell, I love Prudence Pennywise's blog! She has got amazing recipes. Click her link on our sidebar for a sight to see! Her Chewy Oatmeal Cookies were a perfect match for my Andes Peppermint Crunch Chips I snagged last year after the season. I have been waiting all year to use them. The time has come, and they are delish! With a great peppermint taste, and a little crunch to top them off. They were perfect in the Chewy Oatmeal Cookies! I also threw in some chocolate chips that really completed this cookie. My good friend introduced me to some chunky chocolate chips you can get in the grocery store. The brand is Gitard, and they are big chocolate chips. I love them, and they make such a difference in cookies. Try them out. They can be pricey, but just watch the sales. They are worth it! So if you are in the mood for some awesome Chocolate Chip cookies this season, jazz them up with Andes Peppermint Crunch Chips!
Chewy Oatmeal Cookies from Prudence Pennywise, Recipe found here: http://prudencepennywise.blogspot.com/2008/09/fall-colored-chewy-oatmeal-m-and-m.html
Add Andes Peppermint Crunch Chips and Chocolate Chips to your liking. Serve with milk. Chewy, Pepperminty, Chocolatey, Yum!!!
Tuesday, November 25, 2008
***I used Bran Flakes instead of cornflakes, and they worked well. They are healthier too!!! If you are doubling the recipe, bake in a larger pan, such as a lasagna dish or cookie sheet pan. If you double and bake in 9X13 pan it will take much longer than the normal baking time.
Saturday, November 22, 2008
Friday, November 21, 2008
Here is another excellent freezer meal! My boys devoured it. I got this recipe from a good friend who does freezer meals with her sister. They've been great to share their recipes with me. Thanks Alicia & Tori.
Sweet & Sour Meatballs
1 bag frozen meatballs (you can make your own).
1/2 c brown sugar
2 Tbsp corstarch
1 cup water
1/4 tsp salt
1/2 c vinegar
1/4 c ketchup
1/2 c chunked onion
1 cup chunked red & green bell pepper
Mix brown sugar & cornstarch. Add water, salt, vinegar, and ketchup and heat to boiling. Reduce heat, cook & stir until thick. Add meatballs & simmer 15 minutes. Add onion & peppers. Remove from heat and let cool. When cooled, place in freezer bag. When ready to eat, thaw, heat in crockpot and serve over rice.
On to dessert....
These cookies are a family favorite. I made them last weekend to take to a neighborhood cookie bake off. We took 2nd, but I think that was because they weren't warm. The warm caramel in the middle gives these cookies a nice surprise. A big thanks to Kristy who shared this recipe with our family.
1 cup butter
1 cup sugar
1 cup brown sugar
2 tsp vanilla
2 1/2 cup flour
3/4 cup unsweetened cocoa
1 tsp baking soda
Rolo candy pieces
Cream butter and sugars together. Add eggs and vanilla. In a separate bowl, mix flour, cocoa & baking soda. Add flour mixture to butter mixture. Mix well. Wrap rolo in a spoonful of dough. Roll in sugar. Bake at 350 for 10-12 minutes.
Tuesday, November 18, 2008
Fabulous Butternut Squash Soup
1 small onion, chopped
1/4 cup butter
6 cups butternut squash (about 2 pounds), peeled and cubed
3 cups water
4 cubes chicken bouillon
1 tsp seasoned salt (Season-all, etc.)
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper (less if you don't like it too spicy)
a dash nutmeg (optional)
1 (8 ounce) pkg cream cheese (2 packages for a richer soup)
In a large saucepan, sautee onions in butter until tender. Add squash, water, bouillon, and herbs. Bring to boil; cook 20 minutes, or until squash is tender. Add cream cheese. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
***I always add extra cream cheese. I like it rich! You will love every drop! We had a little boy licking up the drips off the table. To him, this soup was "good stuff"!
Friday, November 14, 2008
My mother-in-law introduced me to this recipe. It was on the Eagle Brand web site. They have got some great festive treats that will be perfect for the holidays. Check it out at www.eaglebrand.com .
Pumpkin Pie Squares
1/4 cup butter (melted)
1 1/3 cup coconut
1 cup graham cracker crumbs
1 cup finely chopped pecans
1 can pumpkin (2 cups)
1 can sweetened condensed milk
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 375 degrees, or 350 degrees for glass dish. In medium bowl combine butter, coconut, graham cracker crumbs & nuts. Mix well. Reserving 1/3 of the crumb mixture press remainder on bottom of ungreased 13x9 pan. In large bowl, combine remaining except reserved mixture; mix well. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 to 25 minutes or til knife inserted comes out clean. Cool. Serve warm or chilled. Store leftovers in the fridge.
***I made extra topping, because it was delicious. I also used 1 tsp pumpkin pie spice instead of 1/2 tsp each of ginger and nutmeg. (I didn't have the ginger). My improvising worked out well. Enjoy!!!
Wednesday, November 12, 2008
Best Baked Potato Soup Ever
1-2 lbs. Bacon
2/3 cups butter
2/3 cups flour
5 cups milk
2 cups chicken broth
4-8 potatoes-baked, peeled and cubed (You could cube half and mash the other half)
4 green onions--chopped
1/4 regular onion-chopped
1 garlic clove-minced (optional--but very good)
1 1/4 cup shredded chedder cheese (grate some extra for the garnish)
1 cup sour cream
1 tsp. salt
1 tsp. black pepper
Cook bacon, melt butter, add onions and garlic, saute. Add flour. Stir milk and chicken broth together and add to mixture--wisk until thick and almost to boil. Put in potatoes--wisk until boiling. Reduce heat, add sour cream, salt, and pepper. Finally, add cheese and bacon.
Monday, November 10, 2008
Saturday, November 8, 2008
Wednesday, November 5, 2008
Sunday, November 2, 2008
Well, here are 3 recipes that I tried this week. They were all delicious and easy. The first, pictured above, is a white chicken chili that I got from www.thecookingdivaideas.blogspot.com/. It was thick and good.
White Chicken Chili
1 lb. chicken, cubed
1/2 tsp. pepper1 onion, chopped
1/4 tsp. cayenne
1 1/2 tsp. garlic powder
1 tsp. salt1 TBSP. oil
1 tsp. dried oregano
2 cans great northern white beans, rinsed and drained
1 tsp. cumin1 can chicken broth
1 c. sour cream
1/2 c. whipping cream (or evaporated milk)
1 can chopped green chilies
Saute chicken, onion, and garlic powder in oil until chicken is done. Combine beans, broth, chilies and seasonings in large pot. Add chicken. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream (or evaporated milk). This is very yummy and works great with breadsticks as a side.
This french bread was absolutely amazing! I don't think I will ever buy french bread from the store again. This recipe I got from Laura at Real Mom Kitchen(http://realmomkitchen.blogspot.com/. She made it to go with my Lasagna Rolls. It was a perfect combination! It was very easy to make and it turned out to be very light, not heavy like most homemade breads. Thanks, Laura for a great recipe, I love it!
2 ¼ cup warm water
2 Tbsp sugar
2 pkg. active dry yeast
1 Tbsp salt
2 Tbsp soft shortening or vegetable oil
6 cups flour
In large mixer (I just do it in my kitchen aid with the dough hook), combine water and sugar then sprinkle with yeast. Allow to soften. Add salt, oil, and half flour; mix well. Add remaining flour. Leave mixer in dough. Allow to rest 10 min. Stir dough down and allow to rest 10 min. Repeat until dough has been stirred dough 5 times. Turn dough on floured surface. Knead 2 or 3 times. Divide dough in 2. Roll each dough into 9x13 inch rectangle. Roll from long side and pinch edges. Place on baking sheet with pam or cornmeal. Cover and allow to rise 30 min. With sharp knives cut 3 gashes at angle on top of dough. Bake 400 degrees for 30 min, check at 20 minutes (It only takes 20 minutes in my oven).
I had to put a dessert at the end of this post! This was the easiest cheesecake I've every made!(I think its the first cheesecake I've ever made). My husband said it was better than the pumpkin cheesecake we'd had a couple weeks ago at The Olive Garden. Anyway, it was good and super simple. This recipe also came from http://www.thecookingdivaideas.blogspot.com/.
Thursday, October 30, 2008
Wednesday, October 29, 2008
http://prudencepennywise.blogspot.com/2008/08/august-corn-chowder-and-soft-honey.html . Thanks Prudy, for sharing your recipes!
Monday, October 27, 2008
We always start off our parties with something to do while we are waiting for everyone to show up. This is our Halloween Flag, to be used for all future Halloween parties. I am no artist, but my college calligraphy class came in handy on this one. The "A" & "B" are the initials of our last names. We had everyone sign the flag, including something about who they dressed up as. We got some creative one liners!
The kids had a great time adding the ingredients. They couldn't touch what was inside the bag or else they would be thrown into the potion! Here is the ingredients:
ghost call (have all the kids do their best ghost sounds into the cauldron)