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)
Saturday, October 25, 2008
Use your favorite cake mix and follow directions for cupcakes. Frost with white frosting then put a small spoonful of blue frosting in the center. Press an M&M (peanut or peanutbutter) in the center of blue frosting. Use red "gel" (I think that's what it's called) to make squiggly lines.
Wednesday, October 22, 2008
First, I love chicken pot pie. I should say, I love Marie Calendars' chicken pot pie. I never make it because it seems like a lot of work, but I found this recipe in Girlfriends on the Go (see my freezer meal post from 10/15). It's so easy and I couldn''t believe how good it was. My husband couldn't stop eating it and left a small sliver for me for tomorrow.
Monday, October 20, 2008
I love these waffles. I have made them twice in the last 5 days. This is a perfect way to use some healthy whole wheat, and don't forget the protein from the Peanut Butter! I happened to find this recipe when I was going through a bunch of junk mail. I got an advertisement for a subscription to Cookie magazine. I don't know much about it, but I think it is a parenting magazine. Anyhow, I usually would have thrown it right away, but it said FREE stickers inside. My 2 year old really likes stickers, so I opened it so I could keep the stickers for him. It was a good thing I opened it up, because I fell across this amazing recipe. So for the lover of food and new recipes that I am, it must have been fate! I made them once and then lost the recipe, so the second time I made them, I went off my memory. The 2nd time was better than the first, so I must have done something different, but I sure liked whatever I did. I know I will find it one of these days tucked in a place that only my 2 year old would think of. These waffles are just heavenly with cut up bananas and homemade maple syrup. I also tried it with some blueberries, but didn't like it as much. I dressed up my boys' waffles with strawberry yogurt and bananas, which was a perfectly round breakfast for my little ones. My husband passed on my sugary maple syrup and went for the natural sugars in his honey. So, dress them up however you like...just be sure you make up these lovely Whole Wheat Peanut Butter Waffles for the fam. You will love them.
Whole-Wheat Peanut Butter Waffles
2 1/4 cups whole wheat flour
2 1/4 cups milk
1/2 cup peanut butter
1/2 cup oil
1 tsp salt
4 tsp baking powder
2 eggs (whites seperated if using belgian waffle maker)
Belgian Waffle Maker: Combine flour, milk, peanut butter, oil, salt and baking powder in large bowl. Seperate egg whites in seperate bowl, and add egg yolks to flour mixture. Blend egg whites on high speed until fluffy. Blend flour mixture until combined. Add egg whites and lightly stir just until combined. Pour batter in hot waffle iron and bake to your liking.
Normal Waffle Maker: Combine all ingrediants and blend until combined. Pour batter in hot waffle iron and bake to your liking.
Homemade Maple Syrup
1 cup water
1 tsp maple flavoring
1 1/4 cup sugar
Bring water to a boil. Add sugar and maple flavoring. Stir constantly for about 2 minutes to get sugar dissolved. Serve warm. Store in fridge and re-heat for your next batch of waffles. It is a very runny syrup, but delicious when your waffle soaks it up!
Friday, October 17, 2008
Ghost & Mummy Cookies
1 package Nutter Butter Sandwich Cookies
1 Package Oreo Sandwich Cookies
1 Block Vanilla Bark, White Chocolate Chips, or White Baking Chocolate
Mini Chocolate Chips
Ghost: Melt Chocolate according to package directions. Dip Nutter Butter cookies into chocolate leaving about 1/4 of the cookie showing. Lay flat on wax paper. (I didn't have wax paper on hand, so I sprayed my tin foil and it worked great). Place 2 mini chips for eyes.
Mummy: Melt Chocolate according to package directions. Lay Oreo cookies flat on wax paper. Drizzle chocolate back and forth over cookie to make mummy bandages. Remember, its good to see some of the cookie still. Place 2 chips for eyes.
***I used a block of Vanilla Bark for mine, and one block had enough chocolate to do a package each of the Nutter Butter and the Oreo cookies. If you do White Chocolate Chips you probably would need 2 bags. For the White baking chocolate, you probably would need 5 packages. I wouldn't do the baking chocolate. It is too expensive. A lot of grocery store bakeries package their own bark, especially now getting close to the holidays, so check with the bakery.
Wednesday, October 15, 2008
6 boneless skinless chicken breasts, cooked and diced
2 (10 oz.) pkgs. chopped broccoli
1 cup mayonnaise (I used Miracle Whip)
2 cans cream of chicken soup
1 tsp. lemon juice
1 tsp. curry powder
1 cup shredded cheddar cheese
1/2 cup dry bread crumbs
2 Tbsp. melted butter
Cook broccoli as directed on package. Drain. Mix all ingredients except cheese, bread crumbs and melted butter. Place in a 9 x 13 casserole dish. Cover with cheese. Mix the bread crumbs with the melted butter and sprinkle on top. Bake at 350 for 25 minutes. Serve over cooked rice.
If freezing: slightly undercook broccoli. Place in disposable aluminum pan and cover tightly with foil. Include cheese and bread crumbs with this meal. Mix melted butter and bread crumbs and place on top before baking.
Monday, October 13, 2008
Chicken Cream Cheese Soup
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tbsp butter
2 handfulls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 cup milk
1/4 cup flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I added 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Easy Peasant Bread next...
I love this bread recipe! This comes from another favorite blog... Laura at Real Mom Kitchen at http://realmomkitchen.blogspot.com . She has got a great blog with simple, delicious family friendly recipes. I love visiting her blog and I always know that I can find a good recipe there when I am looking for one. I actually always go to her blog when I need a quick, yummy dinner recipe. She is very talented. This peasant bread recipe is crusty on the outside, chewy on the inside, and makes a perfect side to any meal. It is super simple! I love simple bread recipes...don't we all? Find the recipe for Easy Peasant Bread here: http://realmomkitchen.blogspot.com/2008/07/easy-peasant-bread.html .
Last but not least...DESSERT! Maple-Nut Cookies with Maple Icing...
Wow!!! These little cookies were so tasty! I love the maple flavor. It is a fall taste, and these cookies are perfect for the fall. Toasted pecan halves, maple icing drizzle, and a shortbread crunch are what these cookies are all about! I found this recipe while browsing through another one of my mom's grocery store line Pillsbury fall cookbooks. These little cookbooks always have yummy recipes, and pictures to go with them. I had to try these little maple dream cookies! They taste like Pecan Sandies cookies, but so much better! They are more like a shortbread cookie. They sure were tasty, and a perfect fall cookie!
3/4 cup pecan halves
1 cup butter, softened
1/2 cup brown sugar
1/2 tsp maple flavoring
2 cups flour
1 Tbsp sugar
3/4 cup powdered sugar
1 Tbsp milk
1 tsp maple flavoring
1. Preheat oven to 350 degrees. In square pan, bake pecans 6-8 minutes stirring occassionally until light brown. Spread nuts on cutting board & cool 5 minutes. Finely chop.
2. In a large bowl, beat butter and brown sugar, scraping bowl until fluffy. Add maple flavoring and egg & blend well. Stir in flour and toasted pecans.
3. Shape dough into 1-inch balls on ungreased sheet, 2 inches apart. Flatten with criss cross fork dipped in sugar.
4. Bake 11-14 minutes or until edges are brown. cool 1 minute. Place on rack to cool completely.
5. In small bowl mix icing and drizzle over cookies.
***I saved some chopped toasted pecans to sprinkle on top. It gave the cookie a great finishing touch!
Saturday, October 11, 2008
1 jar spaghetti sauce, divided ( I used Bertolli Italian Sausage Garlic & Romano sauce)
1 container (15 oz) ricotta cheese
1/4 cup parmesan cheese
1 Tbsp parsley flakes
1/8 tsp pepper
1 tsp garlic salt
2 cups mozzarella cheese, divided (1 1/2 cup for filling, 1/2 cup on top)
Pour half of spaghetti sauce on the bottom of a 9 x 13 pan. Mix together all ingredients for the filling. Lay noodles flat and spread filling mixture on noodles - shown below. Roll up like a sleeping bag and lay in pan. Top with remaining sauce and mozzarella cheese. Bake at 350 for 30-40 minutes.
Note: Do not over cook noodles. Follow directions on box of noodles.
Monday, October 6, 2008
Mom's Banana Bread with Gooey Chocolate Chips
Spray bottom of 8" of 9" loaf pan. Makes one loaf. Preheat oven to 350 degrees.
1 cup sugar
1/3 cup butter (softened)
Add & mix:
Add & beat for 30 seconds:
1 1/2 cups mashed bananas (3-4)
1/3 cup water
Stir in remaining:
1 2/3 cup flour
1 tsp soda
1/2 tsp salt
1/4 tsp baking powder
Add secret ingredient & fold into batter:
1 1/2 cup chocolate chips (fold in one cup and save 1/2 cup to sprinkle on top.)
Nuts are a yummy mix-in too!
Pour batter into pan sprayed only on the bottom. Sprinkle remaining 1/2 cup of chocolate chips to the top of the bread. Cook 8" for 1 hour 15 minutes, and 9" for 55-60 minutes at 350 degrees. Insert toothpick & if it comes out clean, it is done. Let it sit in pan for one hour or less, then move to wire rack to cool completely. Enjoy!
Friday, October 3, 2008
Creamy Caramel Toffee Dip
1 - 8 oz. Cream Cheese (softened)
1/2 cup Brown Sugar
1/4 cup White Sugar
1 tsp vanilla
1 cup Skor or Heath Bar Toffee Chips
Beat cream cheese, sugars and vanilla together until fluffy. Stir in Toffee Chips just before serving. Serve with fruit. You can make the cream cheese mixture ahead of time and keep in the fridge...just don't forget to add the toffee chips. They complete this dip! Store leftover dip in the fridge. It keeps well, the toffee chips just lose their crunch.
Speedy Race Car Birthday Cake!!!
It was my little boys 1st Birthday this week! I did a Race Car theme, because this little guy just loves cars. He loves to drive them back and forth with his little hands. This cake was perfect for our little racer! I got the recipe from http://www.familyfun.com/ . I just love Family Fun. They have got great ideas for birthdays, craft projects, kid games, recipes & a whole lot more!
Go here for Race Track Cake: http://jas.familyfun.go.com/recipefinder/display?id=50190 .
I think the cake turned out perfect! The kids loved it! It was fun to look at, and of course to dig into. I love the crumbled oreo cookies for the track, and the green sprinkles were fantastic! I made my favorite Cream Cheese frosting that made it so tasty. I put my cakes in the freezer for about an hour before I frosted them, and I also dipped my frosting knife in water each time I dipped for more frosting. It helped keep the crumbs from the cake out of my frosting. I used white chocolate covered Reese's PB cups cut in small rectangles to make my dotted lines. I'm not a fan of the Good 'n Plenty's that the recipe called for. My cake sure isn't perfect like their picture, but it worked for me. My little boy loved it. He did eat a little too much cake, and was up a lot in the night with a belly ache, but hey...you're only "1" once!I had to include this picture of our little racer getting ready to open his presents. Isn't that just the cutest back side you have ever seen! He knew what was coming! He loved opening his presents. Thanks to everyone who celebrated with us. He even performed his new walking skills for everyone! We love you bud!!!