Finding Recipes

PB frosting

2012-01-17T20:40:00.000-08:00

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Aunt Jane's Bread Pudding

2012-01-11T21:41:00.000-08:00

½ stick softened butter (not melted) to grease pan

1 quart hot milk (heat in microwave or on stove)

4 lg. eggs

2 cups sugar

2 tablespoons flour

½ c light corn syrup

½ tablespoon vanilla

½ loaf stale French bread, cut into 1 inch squares (do not use sliced bread. Trust me)

½ cup raisins

½ cup crushed pineapples

½ cup whipping cream

½ cup sugar

½ stick butter

Preheat oven to 357*. Spread ½ stick softened butter in a 9x13 pan (coat sides and bottom)

Mix eggs, sugar, flour, syrup, and vanilla.

Add hot milk.

Stir in raisins and pineapple.

Add bread and let soak 20 minutes.

Pour into pan and bake for 25 minutes.

Remove and cool for 10 minutes.

Turn oven to 425* while it is cooling.

Pour whipping cream over the top of the pudding.

Sprinkle on the ½ cup of sugar.

Top with small pats of the butter all over the top of the pudding.

Return to oven and bake for 10-15 minutes, but not more then 15 minutes.

Enjoy!

Baked Cheesy Chicken Penne from Our Best Bites

2011-07-25T08:17:00.000-07:00

Baked Cheesy Chicken Penne
slightly adapted from this recipe by Martha Stewart

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
1 1/2 cup freshly grated Parmesan (about 6 ounces)

*Note on Cheese:
Sometimes provolone cheese can be hard to find. I don’t always encourage the use of pre-shredded bagged cheeses (because ‘ve found they usually contain additives and therefore don’t melt or taste as good), but in this recipe I’ve used a *good* quality one, like Sargento, and it’s turned out great. Actually in this batch I used Sargento’s Provolone/Mozzarella mix. You’ll find that with packaged cheese mixes, provolone is often mixed with other white cheeses and that’s totally fine. Just try to find one that is mostly provolone, like a 50/50 mix. The other easy option is to go to the deli department where you can buy sliced cheese. Just ask for a 6 oz chunk and you can grate it yourself.

Directions

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.

Carolyn's Truffles

2011-07-09T13:20:00.001-07:00

Dark Chocolate Truffle Hearts

8 oz. semisweet baking chocolate, coarsely chopped

3/4 C. heavy cream

To make the dark chocolate truffle hearts: Put the chocolate in a small bowl. Heat the cream in a small saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate.

Set aside for 5 minutes and then stir with a whisk until smooth. Pour the mixture (called ganache) onto a nonstick baking sheet and use a rubber spatula to spread the ganache in a smooth, even layer to within about 1 inch of the inside edges. Place the ganache in the freezer for 15 minutes, or in the refrigerator for 30 minutes, until very firm to the touch.

Line a 10 to 12 inch dinner plate with parchment paper or wax paper. Remove the firm ganache from the freezer or the refrigerator. Portion 12 heaping tablespoons of ganache onto the paper. Wearing a pair of disposable vinyl (or latex) gloves, individually roll each portion of ganache in your palms in a circular motion, using just enough gentle pressure to form a smooth orb. This is a traditional truffle. Return each formed truffle to the paper-lined plate and place in the freezer while preparing the cake batter.

breadmaker bread sticks from clover lane

2011-06-29T22:40:00.000-07:00

I need to get busy making some of the recipes I've been saving lately.

1 cup warm water
1/4 cup oil
3 cups of bread flour
1 tsp. salt
3 TBS brown sugar
2 1/2 tsp active dry yeast

Once the dough cycle is finished, I roll the dough onto a 10 x 12 lightly buttered cookie sheet.
Using a pizza cutter, I cut the bread sticks into 24 pieces.
Let rise for about an hour.

Bake at 375 for 10-15 minutes.

When breadsticks come out of oven, I drizzle this mixture on top:
4 TBS melted butter
1/2 tsp garlic salt

Then I sprinkle with Parmesan cheese and serve with pizza sauce for dipping.

Bomb Pop Cupcakes

2011-06-23T19:53:00.001-07:00

http://www.confessionsofacookbookqueen.com/2010/08/bomb-pop-cupcakes.html

bread machine bagels

2011-05-30T22:03:00.001-07:00

I want to try these bread machine bagels this week.

Bread Recipe

2011-05-17T21:28:00.001-07:00

http://71toes.blogspot.com/2010/04/best-home-made-bread.htmlhBREAD

Orange Jellow Salad from Just Another Day in Paradise

2011-05-15T19:03:00.000-07:00

She says it is really good. I plan on trying it Monday, May 23 on the elders from church for myself :)

Orange Cloud Jello Salad

2 3oz pkgs of lemon cook and serve Jello
2 3oz pkgs of orange Jello
1 1/2 cups sugar
frozen whipped topping
1 can mandarin oranges, drained

Combine lemon Jello mix, sugar and 4 cups of water in a saucepan. Warm on med high heat.

At the same time begin to heat 3 cups of water in a separate saucepan.

Stir lemon mixture constantly, until it starts to thicken. It will look similar to meringue pie filling. Remove from heat.

When other water is boiling, remove from heat and add orange Jello powder until dissolved.

Add orange Jello to the lemon mixture, stirring together.

Pour into a 9x13 pan. Whisk together if necessary...making sure completely combined.

Refrigerate until set. Several hours.

Before serving, top with whipped topping and mandarin orange slices.

2011-04-25T23:00:00.000-07:00

chocolate mousse frosting

2011-03-24T20:17:00.001-07:00

3 c. heavy cream
1 1/2 c. sifted confectioners' sugar
3/4 c. cocoa powder
Dash of salt

In a chilled bowl blend ingredients, then whip until mixture holds a peak. Frosts 2 (9 inch) round layers, split in half plus sides and top. Refrigerate.

from cooks.com
YUM

Homemade Cream of Chicken Soup

2011-01-28T12:50:00.001-08:00

I am so excited to try this. Bart H.A.T.E.S. cream of soups so maybe this will be okay and we can venture out some in our recipes.

Source here.

Description:

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups

Yield:

3 cups (about 2 cans)

Ingredients:

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
This recipe was featured in 10 Fabulous Foods We Make At Home (Not Buy!) :)

Preparation Time:

5 minutes

Cooking Time:

10-15 minutes

Tammy's Review:

I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

Turtle Cheesecake...sounds divine. Found at Skip To My Lou

2010-11-13T23:05:00.000-08:00

Turtle Cheesecake
Crust
1 9-ounce package chocolate wafer cookies (chocolate graham crackers or chocolate animals crackers work well)
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
3 tablespoons whipping cream
4 ounces semisweet chocolate chips
Topping
1 cup caramel sauce (I gently boil a can of sweetened condensed milk covered completely in water in a covered stock pot for about 3 hours, cool slightly, open and pour onto cheesecake)
1/2 cup (about) chopped toasted pecans
chocolate ganache (melt about 4 oz chocolate chips with 2-3 Tablespoons heavy cream)
For Crust:
Preheat oven to 350°F. Finely grind cookies in processor. Blend in butter. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Double wrap outside of spring-form pan with foil.
For Filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla extract.
Bring cream to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until mixture is melted and smooth. (This can be done in the microwave) Remove from heat.
Pour cream cheese mixture into crust. Spoon chocolate mixture over by tablespoons, spacing evenly. Using tip of knife, swirl chocolate mixture into filling. If you feel chocolate mixture is too thick just stir in a bit of the cheese mixture. Place cheesecake in a pan filled with water so it comes about 1/3 up the side of the cheese cake pan and bake until sides are set and center moves slightly when pan is shaken, about 1 hour 5 minutes. (Cake may crack.) Cool in pan on rack. Chill overnight.
Using small knife, cut around pan sides to loosen cake. Release pan sides. Drizzle caramel and chocolate ganache over top of cake. Garnish with pecans.

pumpkin oreo mini cheesecakes

2010-10-23T11:20:00.000-07:00

found this recipe at Inside BruCrew.
planning on trying for all the halloween fun on Friday.

PUMPKIN OREO CHEESECAKE

2-8 oz pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. sour cream
1 tsp. vanilla
1/2 c. canned pumpkin
oreos
whipped cream

Preheat oven to 350* Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again. Place one whole oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter. Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving. Makes 24.

or might make some of these:

from a little lovely.

Beef Stew from...you guessed it Our Best Bites.

2010-10-07T19:32:00.000-07:00

Sunday Beef Stew

I like to save recipes I find from other blogs here so I can remember to try them out.

Recipe from Our Best Bites

1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you'd need to use a knife and fork on)

4-5 medium red potatoes, chopped

4-5 medium carrots, peeled and chopped

4 stalks celery, chopped

2 onions, chopped

4-5 cloves garlic, minced

2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)

1 10-oz. can condensed tomato soup

10 oz. water (just use the can from the tomato soup to measure)

1 tsp. basil

2 beef bouillon cubes (or 2 tsp. beef base)

1/2 tsp. freshly ground black pepper

Now...this is super tricky. Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid.

Cook in heated oven for 3 hours. Remove from oven and serve. Awesome, huh?

You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.

Serve with a loaf of French bread or homemade rolls and some honey butter.

Be sure to stick with us over the next few weeks because we have some fabulous Thanksgiving ideas coming up! Have a great weekend!

Dressed up Sloppy Joes (or what we will eat Sunday, from Our Best Bites)

2010-10-07T19:25:00.001-07:00

Dressed-Up Sloppy Joes From Our Best Bites...we are trying it Sunday

1 lb. lean ground beef

Seasoning salt to taste

1 medium onion, minced

1/2 green pepper, minced

3-4 cloves garlic, minced or pressed

3/4 c. ketchup

1 tsp. mustard

3 Tbsp. + 1 tsp. brown sugar

1 1/2 tsp. red wine vinegar

3/4 tsp. Worcestershire sauce

3 Tbsp. tomato paste

1/3-1/2 c. water to reach desired consistency

Freshly ground black pepper to taste
6 hamburger buns (to make your own, click here for the recipe)

Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Baked Creamy Chicken Taquitos (from Our Best Bites)

2010-10-07T19:22:00.001-07:00

Baked Creamy Chicken Taquitos

This recipe is from Our Best Bites. I am trying it Saturday.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Perfect Crusting Chocolate Buttercream

2010-07-19T12:58:00.000-07:00

Found this recipe here and wanted to hang on to it to try it out.

Perfect Crusting Chocolate Buttercream

Have tried several chocolate buttercream recipes and haven't been sold on any of them... Maybe because I'm not a big fan of buttercream in general... anyway, had to make a last minute cake with chocolate buttercream filling and icing... so I just started throwing things in the mixer. It turned out beautifully and my family is now eating the icing by the spoonful. Add 1/2 cup of peanut butter and you have an amazing chocolate peanut butter icing or filling... If using as a filling, chop up some peanut butter cups and sprinkle on top of the filling once you've put it on the cake and it's beyond belief!

INGREDIENTS:
6 sticks or 3 cups of salted butter (softened)
3 tbsp milk
2 tsp vanilla
1/2 cup cocoa powder (special dark for a darker frosting)
1 bag of Ghiradelli 60% cacao dark chocolate chips (melted)
2lbs (1 bag) of confectioner’s sugar

DIRECTIONS:
1. Mix butter, milk, vanilla, and cocoa powder in your mixer until thoroughly combined and smooth.

2. Melt your chocolate chips in the microwave on 30 second intervals stirring between heating. Then pour into the mixer a little at a time mixing as you go.

3. After the chocolate has been added to the other ingredients and you have a smooth consistency, add in the confectioner’s sugar. I just drape a dish towel over my kitchen aid and pour in the whole bag. Then turn it on low and let it go for a couple of minutes. If it is a little too thick, add another tablespoon of milk.

4. Let it sit at room temp for a couple of hours and ice your cake! Also great as a filling.

FOR DARKER CHOCOLATE... Use the Hershey's special dark cocoa powder or add 3 drops of black food color and about a teaspoon of brown. You'll get a nice dark chocolate color.

FOR CHOCOLATE PEANUT BUTTER FILLING… add 1/2 cup of peanut butter to your butter mixture before adding your powdered sugar.

PEANUT BUTTER CUP FILLING… sprinkle chopped peanut butter cup between the layers after you spread your filling. NOTE: I don't recommend mixing the peanut butter cups into your filling will just break them down into nothing and you won't even recognize they are there...

Cricut Cake Class Scheduled

2010-05-07T17:49:00.000-07:00

Cricut cake classes offered by Linda McClure, the creator of the great idea of using gum paste to decorate cakes...see if she is coming to a town near you!

Lemon Bars by Bakerella

2010-04-04T08:07:00.001-07:00

I found this recipe on Bakerella and LOVE it.
We've made it several times and never have any leftovers :)

Thanks Bakerella!!!

Lemon Bars

Crust:
1 cup butter
1 3/4 cup flour
2/3 cup confectioner’s sugar (plus more for dusting)

Topping:
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice

Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan

To make crust:

In a medium bowl, whisk together flour and confectioner’s sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.

To make topping:

While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add slightly beaten eggs and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with confectioner’s sugar and refrigerate.
Cut into bars and enjoy them cold!

Blue Cotton Granola Bars

2010-04-02T21:33:00.001-07:00

I really can't wait to buy some oatmeal (and chocolate chips!) to try these out.

Mini Cheesecakes

2010-02-17T19:49:00.000-08:00

Next thing to try...maybe for the upcoming MNI on Saturday. Love the TomKat Studio and this recipe and picture came right off her post and onto mine...cause remember, this recipe blog is more just for me then you :)

Mini Cheesecakes
12 Vanilla Wafers
1 tsp Vanilla
2 8oz packages cream cheese, softened
2 eggs
1/2 cup sugar
Line muffin tin with foil liners.
Place one vanilla wafer in each liner.
Mix cream cheese, vanilla & sugar on medium speed until well blended.
Add eggs. Mix well.
Pour over wafers, filling 3/4 full.
Bake 25 minutes at 325 degrees.

Remove from pan when cool. Chill.
Top with fruit, preserves, nuts or chocolate.
Be creative! (the recipe actually said this)

Candy Cane Swirl Cheesecake...or what will be entering my belly on 12/25

2009-12-21T08:20:00.000-08:00

UPDATED:

We has this for Christmas. It was really good. I used choc. instead of peppermint b/c I am not a peppermint fan...that meant it just tasted like a choc. swirl cheesecake. If I make it again (the cheesecake had a good flavor and was easy to make) I will use a caramel kiss or something.

Found this recipe today and I can't wait to try it.
However, I will substitute the candy cane kisses with either cherry ones, chocolate ones, or caramel ones...

Candy Cane Swirl Cheesecake

Ingredients for Cookie Crumb Crust:

1 1/2 cups vanilla wafer crumbs (about 45 cookies) – This is a great place to get kids involved. Put the cookies into a large zip top bag and let the whack it or smoosh it or roll over it with a rolling pin. They’ll love it.
1 tablespoon sugar
1/4 cup butter, melted

Ingredients for Candy Swirl Cheesecake Filling:

3 packages (8 ounces each) of cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs
42 Hershey’s Candy Cane Kisses (that’s a whole 8 ounce bag, give or take a couple of Kisses)
1 tablespoon milk
Sweetened whipped cream

Instructions for Cookie Crumb Crust:

Heat oven to 350.
Stir together cookie crumbs and sugar. Blend in melted butter.
Press crust mixture into bottom and 1/2 inch up sides of a 9-inch springform pan.
Bake 8 minutes; cool.

Instructions for Candy Swirl Cheesecake:

It’s important that you don’t overbeat the cheesecake batter. If you do, it will raise too much in the oven and then become totally hideous when it falls. It will still taste good, certainly, but it will be much less impressive to serve.
Beat cream cheese, sugar, and vanilla in a large bowl until smooth. Add eggs, one at a time, completely incorporating each before adding another.
Set aside 1/4 cup butter; pour remaining batter into crust.
Unwrap Kisses. Place 30 candies and milk in a microwave-safe bowl. Microwave at 50% power for one minute, stir. If necessary, microwave in 15 second increments at 50% power until candies are melted and mixture is well blended when stirred.
Gradually blend reserved cheesecake batter with melted candies. Drop mixture by tablespoonfuls on top of plain cheesecake batter in crust. Gently swirl with knife for a marbled effect.
Bake 45 to 50 minutes until center is almost set. Remove from oven to wire rack. Separate pan from edges using a scraper or knife, but allow cheesecake to rest in pan until completely cool.
When cheesecake is cool, remove sides of pan. Cover and refrigerate until well chilled.
Garnish with whipped cream and remaining Kisses.
Refrigerate leftovers.

hot cocoa

2009-12-12T12:10:00.000-08:00

http://familyfun.go.com/recipes/best-hot-cocoa-mix-684253/

Ingredients

2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa

1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 teaspoon salt

Instructions

Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.
Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.

The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor. The recipe makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with the following instructions: "Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well."

Craft Ideas

2009-12-08T19:13:00.000-08:00

This is my post where I am saving craft ideas I find on the internet that I want to try...I find so many cute things while working on the PC downstairs and I never get to bookmark them upstairs...so this is my "bookmark"

sock monkey appliques for shirts

How to use the cricut to cut fabric

Wooden or ceramic photo blocks

Paper or wooden block/ornament/gift idea

Tee shirt dress for Brooklyn and Sophia

Hinged blocks w/ wire photo clips

Fishing pole and fish for church or home

halloween bags

2009-12-01T21:20:00.000-08:00

http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/

Tres Leches Cake, by the Pioneer Woman...I am thinking this will make an appearance at my house...SOON!

Candace's Punch

2009-11-07T18:35:00.000-08:00

Candace served this punch at a baby shower I co-hosted. It was so good I wanted to hook it up to an i.v. and have a constant flow.

3 (3 oz. pkgs) fruit-flavored gelatin
mix4 cups white sugar
13 cups boiling water
2 46-oz. cans pineapple juice
1 16-oz. bottle lemon juice concentrate
2 2-liter bottles ginger ale, chilled

In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers and freeze until solid.To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.~ I only used 2 pkgs. of jello--strawberry and raspberry, 2 cups white sugar, 8.5 cups of boiling water, 2 pineapple juices, and 1/2 half bottle lemon juice. I divided that mix into two containers and froze it.

2 soups I want to try

2009-10-14T10:49:00.000-07:00

We really like soup at our house. A blogger I follow just posted these two and I want to try them. They are: Baked Potato Soup and White Chicken Chili (for the crockpot!)
In case she decides to remove them from her site, I am copying them below: (Literally cut and paste...see her site for more!)

BAKED POTATO SOUP

3 lbs baked potatoes (=6 baker potatoes)
1 T. butter
1 1/2 c. onion
2 T. minced garlic
1 14 oz. can chicken broth
3 c. milk
1 T. salt
1/4 t. pepper

Melt butter in pan and saute onions & garlic about 10 minutes until soft, but not brown.
Add 2/3 of the potatoes--mashed.
Add broth, milk, salt & pepper
Bring to simmer, stirring occasionally
Cut up remaining potatoes into small cubes and add to soup--stirring gently.

Top with sour cream, cheese, green onions and bacon.

I usually just use dried onions because I'm too lazy to cut up a real onion most of the time. Same with the garlic. I usually use the bottled stuff.

Slow Cooker White Chicken Chili

2 (14 oz) cans chicken broth
3-4 chicken breasts, trimmed of fat
3 cloves garlic
2 tsp ground cumin
2 tsp dried oregano leaves
1 tsp salt
1 tsp crushed red pepper
2 cans great northern beans
1 can white shoepeg corn
3 Tbsp lime juice
2 Tbsp chopped fresh cilantro

Add chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through.

We topped it with cheese and tortilla chips. We also did tortillas the next night. It kind of resembles more of a tortilla soup vs. a chili. Whatever you want to call it though--it is divine.

Kelly's Banana Pudding

2009-07-01T07:00:00.001-07:00

Banana Pudding:

1 (8 ounce) package cream cheese - at room temp.
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
2 packages Chessman cookies (Pepperidge Farm)

DIRECTIONS

In a large bowl, beat cream cheese and condensed milk until smooth and creamy. In a separate bowl mix together pudding mix and cold milk for 2 min. Fold in 1/4 of the whipped topping. Mix the pudding into the cream cheese mix until combined.

Line the bottom of a 9x13 inch dish with the cookies. Arrange sliced bananas evenly over cookies. Spread with pudding mixture. Put another layer of cookies on top and then top with remaining whipped topping. Chill. For a good banana flavor it's best to make at least a few hours in advance so the flavor can blend!

Chocolate Chip/Peanut Butter Cookies (from K.J.)

2009-06-15T13:34:00.000-07:00

This recipe is great. They are fast to make, no planning is needed (you can throw frozen butter in and melt it in the microwave!), and delicious.

1 cup sugar
1 cup brown sugar
2/3 cup melted butter or margarine
2 eggs
2 teaspoons vanilla
2/3 cup peanut butter
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
3/4 bag of chocolate chips (or a little less, but not a little more)

Melt the butter in a microwave safe bowl that is big enough to hold all the ingredients (no need for extra dishes)
Add sugars and stir by hand. I don't know why, but the recipe from Kasey says a mixer will make the cookies not come out right. I liked her cookies...I was not playing around with the recipe.
Add eggs through soda, stir well to blend in peanut butter.
Add flour, stir well. Stir in chocolate chips.
Drop by spoonfuls (I love my cookie scoop from Pampered Chef) onto cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool on wire rack.

Hot Potato Salad

2009-06-08T10:33:00.001-07:00

I was reading a post on the Make and Takes blog about this Hot Potato Salad on French Knots blog. I think I will try it for the MOM picnic coming up June 27th. Maybe even Bart would eat it.

Recipe copied straight from French Knots, so yes, I am plagiarizing...but why retype it? And since I am telling you where it came from and I left a comment telling her I did it, maybe it makes me not so bad, right?

Hot Potato Salad:

5-7 medium size potatoes ~ chopped and cooked
8-10 links of sausage or slices of bacon ~ cooked

Sauce:

4 green onions diced ~ green and white parts
3/4 cup real mayonnaise
1/4 cup sour cream
1 package hidden valley ranch dry mix
2 tablespoons fat/grease from sausage or bacon

Dice and boil potatoes.
dice and chop green onions
combine green onions, ranch, mayonnaise, sour cream and fat
After mixing sauce add potatoes and sausage. Pour into a 9 by 13 pan and cook uncovered at 375 degrees for 35 - 45 minutes - until dish is cooked through. Serve Immediately. This dish is also great the day after -just reheat in the microwave.

I will let you all know how it goes at the MOM picnic.
tHIS STUFF WAS GREAT! i LOVE IT.

Cake and Frosting Recipes

2009-05-18T12:30:00.000-07:00

Janell shared her cake site with me.
Here is her cake and frosting recipes.
Thanks!

Sugar Cookies with Quick Pour Icing

2009-05-15T12:27:00.001-07:00

This is the recipe Kim W. used the year we made sugar cookie Christmas trees at her house.

Sugar Cookie Recipe:

3/4 c. butter or margarine
3/4 c. sugar
2 large eggs
1 teaspoon vanilla
2 3/4 c. flour
2 teaspoon baking powder

Preheat oven to 400 degrees. Cream butter and sugar. Beat in eggs and vanilla. Add baking powder and flour, one cup at a time, mixing well. The dough will be very stiff, so you might have to stir by hand or have faith in your fantastic Kitchen Aid mixer that you thank your mother for silently every time you use it. Wait, that's me. Divide the dough into two balls (so it is easier to work with). Do not chill dough.
Working with one dough ball, roll onto floured surface. Using a decent amount of flour is the key to having them not stick. The recipe says to roll the dough out to 1/4 of a inch, but I don't do that, I just roll it until it feels good. Use cookie cutters to cut out any shapes desired. The recipe does say if the stars are difficult to remove from the cutting surface (aka my cabinet), dip a spatula in flour and gently lift it. I've never done that, but hey, it's worth a shot.

Bake cookies on top rack of oven (I am too lazy and just use the middle rack that is already set) for 6-7 minutes or until cookies are light brown. I baked some yesterday for 8 minutes and they went into the trash. Remove cookies from cookie sheet immediately and place on a cooling rack (which I actually have and would like three more of) or your counter. You know, whatever works.

Let the cookies cool down and then make the icing.

Quick Pour Icing:

This icing dries to a smooth, shiny surface, unlike regular frostings. I half this recipe, but because I do not know what 1/4 plus 1/8 cups of water equals, I will give you the full recipe and let you half it on your own. THAT, my friends, is why we went to high school...so we can get crazy with recipes.

9 c. powdered sugar, sifted (I don't have a sifter so I ignore that part. Sifters are for snobs.)
3/4 c. water
3 tablespoons light corn syrup
1 1/2 teaspoons almond extract
liquid food color

Place sugar in saucepan. Pour water and corn syrup in and mix well. Place over low heat and stir until the icing is pretty liquidy. (Real word, I swear) Add the flavor and the coloring, stir. Do not allow temperature of icing to exceed 100 degrees. I don't know why. That is just what it says. I do not have a thermometer to take my icing's temperature, so I just cook it until it is clear (well, not clear, but you will see what I mean as you do it)

To cover the cookies you could either:
A) Place cookies on a cooling rack over something (like a cookie sheet), and pour the icing over the cookies, starting the middle and working your way out. Use a spatula to spread to sides.
B) Dip top of cookies in icing (resulting in minor burns on the finger tips) and then place on wire rack to set.

I do method B.

Good luck. These sugar cookies are so fast to create. Really. And they are SO GOOD. You can even leave them out, uncovered, for a few days and they are still great.

"Pink Stuff"

2009-04-13T09:40:00.000-07:00

Hi Jessica, The PINK STUFF is a recipe I got when I lived in Missouri. One of the ladies I worked with made it for Christmas and I fell in love with the stuff. Her name was Ina, so I named it Ina's Pink Stuff. It takes:
1 can Cherry Pie filling (I buy the cheapest one) Chop the cherries
1 Can Condensed Milk
1 Large can crushed Pineapple (drain juice you don't use the juice.)
1 Small container Cool Whip
1 cup crushed or finely chopped pecans
Put cherry pie mix and condensed milk in a bowl. Stir together well. Added crushed pineapple and cool whip. Mix well. Add pecans and again....mix well. Put in refrigerator until ready to serve.
love, Aunt Jeanie

Carrot Souffle

2009-03-29T14:05:00.000-07:00

1 lb. carrots
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup butter (melted)
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla

Boil carrots for 45 minutes or until tender. Mash with potato masher or beater.
Mix the remaining ingredients into very well mashed carrots.
Spoon into greased baking dish.
Bake at 350 degrees for 45 minutes or until set.

Baked Ziti

2009-03-25T14:32:00.000-07:00

I am going to try this the next time I go to the grocery store.

Box of Ziti
8-16 oz container of riccotta cheese (I could eat this with a spoon...YUM!)
Bag of Mozzarella Shredded cheese
Jar of sauce
S&P
1 Egg

Cook Ziti per directions on box.
While boiling, beat egg & mix it with riccotta cheese.
Add s&p to taste.

Drain Ziti, pour back in pot.
Stir in sauce & riccotta/egg mixture.
Add a bit of shredded mozzarella.

Pour into baking dish.
Sprinkle shredded mozzarella on top...as much as you like.

Bake at 350° for 30 minutes.

Cheeseburger Soup

2009-03-25T12:50:00.000-07:00

1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded (or chopped up, whatever) carrots
3/4 c. chopped celery
1 tea. each dried basil and parsley flakes
4 T butter, divided
3 c. chicken broth (I just use water and chicken bouillon cubes)
4 c. diced peeled potatoes (if the family is lucky...usually I don't peel them)
1/4 c. flour
1/2 lb. American cheese, cubed (though I usually just buy the not wrapped kind in the sandwich aisle and layer them on top of the soup when needed)
1 1/2 c. milk
3/4 tea. salt
1/2 tea. pepper
1/4 c. sour cream

In a big pot, brown beef, drain and set aside. In the same pan, saute' onions, carrots, celery, basil, and parsley in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, until potatoes are tender. Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir about two minutes or so, making a roux. Add to soup; bring to boil. Cook and stir 2 minutes . Reduce heat to low. Add cheese, milk, and salt and pepper. Cook and stir until cheese melts (do not boil). Remove from heat; blend in sour cream.

Root Beer Cookies

2009-03-19T12:33:00.000-07:00

I have not made these, but I want to try them.

Recipe for Root Beer Cookies:
Makes about 4 dozen

1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky, like this:

Chill for at least an hour.

Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.

Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.

Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.

Frosting Recipe:

1 cup butter
3 cups powdered sugar
2 tsp. root beer extract
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie. I have substituted maple extract, added pecans, and even made chocolate chip cookies out of this recipe. It’s a keeper.

Sticky Popcorn

2009-03-18T20:23:00.002-07:00

Colina M. brought this over as a treat at the playdate today. It was so yummy.

Cinnamon-Spice Berry Popcorn
Yield: 6 Cups
3 Tablespoons brown sugar
3 Tablespoons light Corn Syrup
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 1/2 tablespoons light margarine
1/2 cup Craisins
6 cups air popped popcorn

Combine brown sugar, corn syrup, spices and margarine in Microwave safe container; cook on high heat for 2 1/2 minutes or until bubbily hot.
Add Craisins to popcorn; toss with hot sugar mixture until well coated. Cool mixture before serving or store in airtight container.

I sometimes use less spice because if you use the amount in the recipe it can be a little strong.

Colina

Cupcake Pops

2009-03-18T19:45:00.000-07:00

http://thepioneerwoman.com/cooking/2009/03/back-to-the-sweets-bakerellas-signature-cupcake-pops/

I cannot wait to try these out. Just another reason having a girl around the house would be nice. I might try to form them to look like Easter eggs and bring them to the MOM Easter egg hunt.

Chicken Enchiladas

2009-03-18T14:35:00.000-07:00

Mix a large can of enchilada sauce with about 1/2 a cup or so of sour cream.
Cook on low for a minute until it is blended smooth.

Shred up one or two seasoned chicken breast.
Put a decent amount of shredded chicken in the center of a fajita shell, along with some of the sauce and a little cheese. Roll and continue until you run out of room in the pan you are using.

Pour remaining sauce over top, sprinkle cheese, bake at 350 degrees until cheese is melted.

You can also add beans (whatever kind, pinto, chili, red) to the sauce for a little extra protein.

Grandma Maxine's Peach Cobbler

2009-03-17T14:32:00.001-07:00

Melt a stick of butter in an oblong baking dish. Dump in a large can of peaches. Mix together 1 cup of plain flour and 1 cup of sugar (stir these together so they won't lump) add 1 teaspoon or so of baking powder and about a teaspoon of salt and vanilla....about a capful or so...more or less depending on the strength. Stir in a cup or so of milk....stir until smooth....it will look like pancake batter. Pour over peaches. Bake in a 350 to 375 degree oven about 30 or 35 minutes....until it is as brown on top as you want it. Enjoy.

Melissa B's WW Potato Soup

2009-03-17T14:28:00.000-07:00

Hey,
it is a pack of hash brown, white gravy mix and chicken bouillion.
I use like 6 cups of water, let it boil with about 7 bouillion cubes. Then stir the gravy mix in about 1/2 cup cold water and pour it and the hash browns in until it is done! Enjoy! Melissa