Monday, September 29, 2008
Hula Bagel Melts
Bagels (Onion, Plain, or Everything)
Deli Swiss Cheese
Preheat oven to 375 degrees. Each sandwich you make you will need a square of foil big enough to wrap up your sandwich. Lay out your foil and place open faced bagels on top of your foil. Begin assembling the melts with Ham, Pineapple, Barbecue sauce, and Cheese (in that order) on one side of bagel. Top with other side of bagel and wrap with foil tightly so that the melts stays together and the barbecue sauce doesn't leak. Place in preheated oven for 15 minutes. Let them sit for about 5 minutes to cool off a bit, and settle. Now, Hula away!!!
Friday, September 26, 2008
I love blueberries! My boys love blueberries! My 2 year old couldn't keep his hands out of the blueberries while I was making these! I got this recipe from another favorite, The Sisters' Cafe. There is a fun story behind these muffins. Find the recipe and story here: http://sisterscafe.blogspot.com/2008/09/little-red-riding-hoods-blueberry-wheat.html . Little Red Riding Hoods Blueberry Wheat Muffins (pictured above), really are amazing! These tasted like a muffin you would get at Great Harvest, or Einstein's. They were so tasty! I loved the secret ingredient. It really added a nutty flavor to the muffins. They tasted so healthy and hearty! The batter was super thick, and it was hard to get the blueberries mixed in well. I used frozen blueberries. I wasn't so worried about mushing them, and they didn't make my batter all blue. I got 12 regular sized muffins and a mini loaf out of it. Go to the recipe and find out what Granny's secret ingredient is. It is shocking and perfect for these delectible breakfast muffins! Happy muffin eating!!!
Tuesday, September 23, 2008
Mac 'n Cheese Soup
1 package (14 ounces) deluxe-type macaroni & cheese dinner
1 cup broccoli, chopped
1/2 cup onion, chopped (I used 1/4 cup dried onion)
1 cup water
2 1/2 cups milk
1 can (10 3/4 ounces) cheddar cheese soup
1 cup cubed ham (I didn't use it this time and I think I liked it better without)
Cook macaroni according to package directions; drain and set aside. Combine broccoli, onion and water in pot. Bring to a boil; cook 2 minutes (do not drain). Add cooked macaroni, cheese sauce from pouch, milk, cheese soup and ham. Return to boil, stirring occasionally. Yields 6 servings.
A few weeks ago I was experimenting and this is what I came up with. I had found a recipe from Picky Palate that got me wanting to experiment with this idea. She made Monkey bread and rolled hers in cinnamon and sugar. I decided to try making them into parmesan breadsticks and this is the result. My husband and kids loved them. I think it puts a little twist on the normal breadsticks we usually have with spaghetti or lasagna. Enjoy!
Pull Apart Parmesan Breadsticks
1 pkg Pillsbury refrigerated breadsticks
1/2 cup grated parmesan cheese
1 tsp italian seasoning
dash garlic salt
Combine parm cheese, italian seasoning and garlic in a small bowl. Separate breadsticks into strips and put two strips together (one on top of the other). Cut into 1 inch pieces. Roll each in parmesan mixture and place in greased muffin tins (about 5 pieces in each one). Brush top with olive oil and sprinkle parmesan cheese mixture on top. Bake at 375 for 10-15 minutes. Makes about 7 or eight.
Peach Pie Turnovers
1 pkg Pillsbury refrigerated pie crust (each one cut in half)
3 large peaches
2 Tbsp instant tapioca
3 Tbsp sugar
1 egg white
White sparkling sugar (to sprinkle on the top)
Peel peaches and cut into small pieces. Add tapioca, sugar, cinnamon & nutmeg. Stir well and let sit for 10 minutes. Unroll pie crusts and cut in half (each one will make 2 turnovers). Place 1/4 of peach mixture on half of pie crust, make sure to leave enough room on the edges to seal it when you fold it over. Use your fingers to rub a little bit of water on the edge to help seal it. Fold over filling and seal, use a fork around the edge for decoration. Brush tops with egg white and sprinkle white sparkling sugar on the top. Bake at 375 for 20-25 minutes. Cut in half before serving and add a scoop of vanilla ice cream. If you cut them in half after they are baked they will make 8.
Coming soon: Super easy pumpkin chocolate chip cookies
Friday, September 19, 2008
1 lb. hamburger
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 - 10 oz can Tomato Soup
1/4 cup ketchup
1 Tbsp Vinegar
1 Tbsp Sugar
Salt & Pepper to taste
Brown your meat and cook veggies together in skillet over med-high heat. When meat is browned, drain. Add remaining ingredients and simmer for 20 minutes or longer to get all of the flavors to sink in, stirring occasionally. Serve on hamburger buns, hoagie boans, bread, whatever you have! Enjoy!
Wednesday, September 17, 2008
Friday, September 12, 2008
Lemony-Blueberry Nectarine Freezer Jam
3 cups chopped, pitted peeled nectarines ( I use my potato masher to mash the fruit)
1 cup crushedd blueberries
1 Tbsp. grated lemon peel
1 1/2 cups sugar
1 teaspoon lemon juice
1 pouch freezer jam pectin
Combine nectarines, blueberries, lemon peel, lemon juice and sugar in a medium bowl. Let stand 15 minutes. Gradually stir freezer jam pectin into fruit mixture. Stir 3 minutes; let stand 5 minutes. Ladle jam into freezer jars, leaving 1/2 inch headspace. Freeze.
I found this recipe for zucchini cookies and I loved them. My 3 year old loves to help me cook and while he was helping me he called these "bikini" cookies, instead of zucchini cookies. It was cute! You can find the recipe by clicking on this link http://thecookingdivaideas.blogspot.com/2008/08/zucchini-drop-cookies.html. They are delicious! I made half with nuts and half without, but I definitely liked the ones with the nuts the best. I think the nuts made the cookies!
Tuesday, September 9, 2008
2. Hot off the Garlic Press at http://hotgarlic.blogspot.com/ . Natalie's blog is a lot of fun. She has got a fun, sassy, attractive food blog. She is very talented with her camera. I could eat her pictures right up!
Wednesday, September 3, 2008
This was another favorite at Bear Lake. I took a peanut butter cookies recipe that I have that calls for peanut butter chips and put chopped Reese's Peanut Butter Cups in instead. They were a hit!! I just love peanut butter and chocolate and this was a good combination!
Peanut Butter Cookies
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
8-9 Reese's Peanut Butter Cups chopped
In large bowl, beat brown sugar, peanut butter, butter and egg on medium speed or until creamy. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter cups.
Shape dough into 1 1/2 inch balls. Roll balls into granulated sugar. Place on ungreased cookie sheet about 3 inches apart.
Bake at 375 for 9-10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack. Makes about 2 dozen cookies.
*I froze my peanut butter cups before chopping them and it seemed to be easier to chop them.