Thursday, July 31, 2008
Pizza Pasta Salad
3 cups penne pasta, cooked, drained and cooled
4 tomatoes, chopped
12 slices Oscar Mayer Hard Salami, chopped
1 cup Kraft Natural Mozzarella Cheese Crumbles
1/2 cup sliced fresh basil
1/2 cup Kraft 100% Grated Parmesan Cheese
1/2 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing
Toss all ingredients in large bowl; cover. Refrigerate at least 1 hour before serving. Makes 10 servings, 1 cup each.
**I use pepperoni instead of the hard salami, because we have pepperoni all the time. I haven't ever tried it with the salami...I'm sure it's great! Using the pepperoni is more convenient for me. I can never find Kraft's Mozzarella Cheese Crumbles, so I use Mozzarella String Cheese. I use about 6 sticks and cut them into pieces. I always use more dressing than they say, and also add more dressing after it has been in the fridge for a day. Sometimes I have had a hard time finding the Roasted Red Pepper Italian dressing, so I have used Kraft's Sun-Dried Tomato Vinagrette and it also tastes great! We love this easy dish and I know you will too! It is perfect served with garlic bread.
Monday, July 28, 2008
1 pkg refridgerated large flaky buttermilk biscuits (8 to a pkg)
sliced cheddar cheese
Preheat oven to 400 degrees. Spray large cookie sheet pan. Open biscuits and roll out flat to make a 4 inch circle on the cookie sheet with all 8 of the biscuits. Dollop your taco meat in the middle of four rolled out biscuits. Top with cheese and put one rolled out biscuit on top to make a sandwich. Press edges together and seal with a fork all the way around the pocket. Bake for 15 minutes or until golden brown. Makes 4 Taco Pockets.
Tuesday, July 22, 2008
I think that some of the best recipes are found in your instruction book. At least this one was a winner! The only thing that I will do different next time is leave my graham crackers more chunky and not complete crumbs. I also used fresh strawberries. I used my handy dandy egg slicer to get them cut into small pieces running the strawberry through one way, then turning it a quarter turn and running through the other way to make small squares. It worked for me! I cut them up the day before and put them in the fridge until I was ready to use them. Look out...here come the calories! Now you will know why it tasted soooo good!
Strawberry Cheesecake Ice Cream
1 8-ounce pkg cream cheese (softened)
2 cups frozen strawberries (slightly thawed)
1 can sweetened condensed milk
2 cups heavy whipping cream
2 tsp vanilla extract
1 cup graham cracker crumbs
Allow cream cheese to soften and the strawberries to become slightly thawed. In a medium bowl, beat cream cheese until fluffy. Gradually add condensed milk until smooth, (I used my hand mixer...you could use a blender). Mix in heavy whipping cream and vanilla. Chop strawberries into small peices and stir into mixture. Stir in graham cracker crumbs. Mix well. Pour into canister. Plug in your machine, add your ice and salt, and let it churn, churn, churn!
When I was young we always wanted to be around when the ice cream was done, because Grandma & Grandpa would let us have the best taste... right off the dasher spatula. If we were lucky they would leave a lot of ice cream on it. I enjoyed licking it all by myself this time! Enjoy!
Now we will send this award to 5 of our favorite blogs that we feel deserve THE SMILE AWARD. These blogs just bring smiles to our faces when we visit... whether it is with their food, great tips, or fun ideas. Go see for yourself!
1) Our friend Prudy at Prudence Pennywise; http://prudencepennywise.blogspot.com
2) A Little Of This And Some Of that ; http://alittleofthisandsomeofthat.blogspot.com
3) Brooke at ...and a cookie for dessert; http://brooke-cookiejar.blogspot.com
4) Ramblings of a Frantic Home Cook; http://frantichomecook.com
5) Megan at Plum Pudding; http://myplumpudding.blogspot.com
Now, pass this award onto 5 more blogs that bring a SMILE to your faces, and don't forget to tell them where you got it!
Monday, July 21, 2008
Brigham’s Buttermilk Doughnuts
2 cups buttermilk
2 large eggs beaten
1 cup sugar
5 cups flour
2tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp nutmeg
¼ cup melted butter
Combine buttermilk, eggs, and sugar and mix well. Sift flour, baking soda, baking powder, salt, and nutmeg together into a large mixing bowl. Stir in buttermilk mixture, then melted butter. Roll dough out about ¼ inch thick on floured board; cut with doughnut cutter. Fry in hot oil till golden brown on both sides. Drain on paper towels. Sprinkle or roll in sugar. Makes 2 dozen doughnuts.
For each package you need 4 cups of crushed strawberries. This package can be used with raspberries and peaches too! I have tried all of them. We loved the raspberry and strawberry the best. Crushing the fruit is the hardest part. It is best to have your fruit a little over ripe so it is easier to crush. Then you add your pectin and sugar and bam...you've got freezer jam!!!
Next you pack your jam in your jars giving them a 1/2 inch head space, screw on your lids and let them sit for 30 minutes before loading them into the freezer. I like to pack some in the 1/2 pint jars because they make pretty gifts when I need one. There's nothin' like homemade jam. It makes store bought jam look very sad! I love this jam because it is Super Simple!
Thursday, July 17, 2008
Tuesday, July 15, 2008
For a first time griller of ribs...I think I did pretty good! My brother-in-law and his family gave me these Pork Loin Back Ribs for my birthday. I have been very excited to try new things on my grill, so this was great! I was a little nervous and didn't know what I was doing, but whatever I did...it worked. They were so tender and juicy. They were perfect. My husband usually doesn't care for ribs, unless they are from Famous Dave's. Now he has a new favorite! The ribs I got were John Morrell Pork Loin Back Ribs. Sold in your local grocery store already marinated the way you like it. I cooked mine at a Low to Medium heat for just under 1 hour, turning it every 15 minutes. I placed them on aluminum foil that was sprayed with cooking spray really, really good so that they wouldn't stick and cause problems when I turned them over. That also helped the juices stay put and really soak into the ribs. They were so good. Thank you to Dave & Tiff for the birthday present. We really enjoyed the ribs! Our Creamy Garlic mashed Potatoes made for a great side, and of course some fresh greens from our garden for our salad topped this meal off!
Garlic Mashed Potatoes
8 good sized Red Potatoes, scrubbed and cubed
2/3 cup butter
2/3 cup milk
1/4 cup grated Parmesan Cheese
2 cloves Garlic, minced
salt and pepper to taste
Bring a large pot of water to boil. Add potatoes and boil until soft. Drain and add remaining ingredients. Mix with an electric mixer to desired consistency.
1) Food For Thought http://www.beckysrecipes.blogspot.com/
2) The Recipe Girl http://www.therecipegirl.blogspot.com/
3) Everyday Food Storage & Preparedness http://www.everydayfoodstorage.blogspot.com/
4) Sara's Recipe Spot http://www.saracoloradorecipespot.blogspot.com/
5) Marie's Recipes http://www.mariesrecipes.blogspot.com/
Sunday, July 13, 2008
Friday, July 11, 2008
Stuffed Fiesta Burgers
1 lb. ground beef
1 pkg (1/4 cup) Taco Seasoning mix
1/4 cup Chive & Onion Cream Cheese Spread
1/3 cup Kraft Shredded Cheddar Cheese
4 hamburger buns, split, lightly toasted
1/2 cup Thick 'N Chunky Salsa
8 slices ripe avocado
Preheat grill to medium heat. Mix meat and seasoning mix. Shape into 8 thin patties. Mix cream cheese spread and shredded cheese. Spoon about 2 Tbsp. of the cheese mixture onto center of each of 4 of the patties; top with second patty. Pinch edges of patties together to seal. Grill patties 7 to 9 min. on each side or until cooked through. Cover bottom halves of buns with burgers. Top with salsa, avocado and top halves of buns. Makes 4 servings.
*I like using a thick slice of cheddar cheese in the middle...it makes the burger ooze more with cheese. Rather than mixing the cream cheese and shredded cheese, I spoon 2 Tbsp of cream cheese on the burgers, then top with slice of cheese.
*I also like to mix in one pkg. of lipton onion soup in with my hamburger meat. It makes the burgers even more tasty.
Monday, July 7, 2008
Saturday, July 5, 2008
We had planned to go to our family cabin for the 4th of July, but had a change of plans. I found this recipe and thought it would be something fun and different. We usually roast hot dogs but I needed something different. We didn't end up going to the cabin, but we decided to do use our firepit in the backyard instead. I can't believe how good it turned out. My kids absolutely loved this because they got to help put it together. Here's the link http://jas.familyfun.go.com/recipefinder/display?id=50385? .
Easiet S'mores Ever
Tuesday, July 1, 2008
Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup butter (2 sticks-softened)
1 cup white sugar
1 cup brown sugar (packed)
1/2 cup peanut butter
1 tsp vanilla
2 cups flour
2 cups quick-cooking oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 pkg milk chocolate chips
Preheat oven to 375 degrees. Cream together butter and sugars. Add peanut butter, egg and vanilla. Add flour, oats, soda, powder and salt and stir while it sits on top of the wet ingredients, just until mixed together. (I don't like using a lot of bowls, so I find this fulfills the purpose well enough.) Mix together both the wet and dry ingredients and add chocolate chips. Drop by heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. (I have a super oven and they were done after 8 mintues of cooking. If you have a super oven also, check at 8 minutes.) Cool for 1 minute; remove from baking sheets to wire racks. Cool completely. Makes 5 dozen.