To Die For Blueberry Muffins

Just picked some fresh blueberries and made these from allrecipes.com. Your search for the perfect blueberry muffin recipe is over!

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

- Jensa

Ice Cream in a Bag

We made this last time we went camping. It's fun with a little reward at the end!

1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes

newspaper

duct tape

Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one, and seal it again carefully. Wrap the bag in newspaper then duct tape. Shake and toss until the mixture is ice cream, which takes about 5 minutes. Open duct tape/newspaper, wipe off the top of the small bag, then open it carefully. Enjoy! (Sidenote: 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.)

- Jensa

Girl Scout Cookie Recipes!!!

Oh man- I just found this website... and I'm trying to decide which one to try making first... I'll let you know how it turns out!

Click Here

Strawberry Ice Cream

When the temperature goes up, the ice cream maker comes out. My sister-in-law gave me this recipe and it's, hands down, the best ice cream recipe I have ever tried. (Just look at the ingredients...how can you go wrong?)

1 small box instant vanilla pudding (made with box directions, milk added)
2 cups mashed berries
2 cups sugar
1 pint whipping cream
1 can evaporated milk

Mix above ingredients and pour into ice cream maker canister.

ice
rock salt

Following your ice cream maker directions, layer ice and rock salt around the canister and turn on. Keep ice filled to the top of the canister throughout the process. It should take about 20 minutes to solidify. Eat outside on a lawn chair or hammock. :-)

- Jensa

Key Lime Jello

Easy peasy! And a flavorful side dish.

1 box lemon cook-and-serve Jello
1 small box lime gelatin Jello

Cook lemon Jello according to package directions (with sugar, egg yolks, etc.). Cook lime gelatin according to package directions minus 1/4 cup of cold water. Mix together both warm Jello's until combined and pour into a 9X9 pan. Let set in refrigerator for at least 4 hours.
- Jensa

No Peek Chocolate Cake

I just tried out this recipe over the weekend and MAN is it good. It's the richest moist chocolate cake I've had in a long time. And it even stayed moist for several days afterward.

1 chocolate cake mix

2c. sour cream

2 small boxes instant chocolate pudding

1 bag chocolate chips

¾ c. oil

4 eggs

1c. water

Mix above ingredients together in a bowl. Spray a crockpot with cooking spray. Pour the mixture into the crockpot. Cook on low for 4 hours. Don't lift the lid until it's done! Can be served with French Vanilla ice cream.

- Jensa

Black Bottom Cupcakes

It's my personal philosophy that anything with cream cheese in it has to be delicious. By default.

This recipe is adapted from williamssonoma.com. (And no worries, you can't taste the vinegar after the batter is baked.)

Ingredients:

For the filling:
1 egg, at room temperature
1/2 cup sugar
8 ounces whipped cream cheese, at room
temperature

2 1/4 cups cold water
3/4 cup vegetable oil
1 tablespoon vanilla extract
5 teaspoons balsamic vinegar
3 1/2 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 1/4 cups sugar
1 teaspoon salt
3/4 cup semisweet chocolate chips

Directions:

Position the oven racks in the lower and upper thirds of the oven. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.

Make the filling
In a bowl, using an electric mixer, beat together the egg, sugar and cream cheese on medium speed until smooth, about 2 minutes. Using a rubber spatula, scrape the filling mixture into the pastry bag using a glass to prop it open. Set the filled pastry bag aside.

Mix the liquids
In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar. (There's no need to stir these. Just put them together in the cup.) Set aside.

Make the batter
In a large bowl, using a whisk, stir together the flour, cocoa powder, baking soda, sugar and salt until evenly blended. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth.

Pour in the batter
The cupcake batter will be quite runny. If your bowl has a spout, you can pour the batter directly into the muffin cups. Otherwise, it will be easiest to pour the batter into the liquid measuring cup and use it to fill the cups. Fill each lined muffin cup three-fourths full. Do not fill them any fuller than that or there will not be anywhere for the filling to go when the batter rises.

Add the filling
Pick up the pastry bag. Plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. You will see the chocolate batter rise as the filling fills the middle. Keeping in mind that you need to fill 24 cupcakes, squeeze a small amount into each one.

Bake the cupcakes
Sprinkle the top of each cupcake with the chocolate chips. Put the muffin pans in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, 26 to 28 minutes. Remove the pans from the oven and put them on the cooling racks. Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks. Let cool completely, about 30 minutes. Makes 24 cupcakes.

-Jensa

Ryan's Wheat Bread

2 1/2 cups wheat flour
3 cups white flour
1/4 cup melted butter
1 TB yeast
1/2 TB salt
1/4 cup sugar
1 1/4 cup warm water
1 cup milk

Mix water and yeast and let sit for 5 minutes. Mix remaining ingredients then knead in kitchen aid for 2-3 minutes. Let rise in the bowl until double in size. Punch down then separate into two loaves (dough will be sticky). Put dough into 2 greased bread pans. Let rise again until double in size. Bake at 350° for 30 minutes.
- Jensa

Frosted Banana Bars

I will never make regular banana bread again! These were so dang good (tweaked from allrecipes.com)

¼ cup butter, softened
¾ cups granulated sugar
1 egg
½ cup sour cream
½ tsp vanilla
1 cup flour
½ tsp baking soda
dash of salt
2 mashed ripe bananas


Preheat the oven to 350°. Grease a 9x13 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.



Whipped Cream Cheese Frosting
4 oz. cream cheese, softened
½ cup powdered sugar
dash of salt
½ tsp vanilla
¾ cups heavy whipping cream


In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form. Fold whipped cream into cream cheese mixture and frost banana bars. Yum!

- Jensa

Churros

3 cups flour
1 tsp. Baking Powder
2 1/2 cups water
2 egg yolks
1/2 tsp. salt
3 tbsp. dark brown sugar
oil for deep frying
sugar and cinnamon to roll in

Sift flour and baking powder into a bowl and set aside. Bring measured water to a boil then add salt ans brown sugar, stirring constantly until dissolved. Remove from heat and add flour and baking powder. Beat until smooth with either beaters or a fork.

Beat in eggs one at a time until smooth and glossy. Set batter aside to cool. Put into a piping bag with a star nozzle. (when I did this with my roommates we didnt have one so we just rolled it with our hands. It didn't turn out as pretty but then we could make it into different shapes- donuts, balls, hearts, etc.)

Have a pan or deep fryer with at least 2- inches deep of oil. Heat to 375 degrees F. Place batter in oil and let cook until golden brown (or longer if your churro is really thick). Then roll immediately into cinnamon and sugar mixture. Let cool a few minutes before eating.

These were seriously some of the best churros I've ever had!!!

-Megan

Slow Cooker Italian Beef Sandwiches

Since we have late church this year, we're ALL about the crock pot dishes. This one came from My Kitchen Cafe.

1½ cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

24 slices provolone cheese

12 sandwich rolls

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crock pot). Serve on crusty rolls with cheese.

- Jensa

Baked Rigatoni

One of my favorite meatless dishes....

1 TB olive oil
4 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, undrained
¼ tsp. red pepper flakes
1 ½ tsp dried oregano
1 tsp kosher salt
1 tsp sugar
1 cup heavy cream
½ + ¼ cup grated Parmesan
16 oz rigatoni

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer until the sauce thickens slightly, about 20 minutes. Stir in cream and ½ cup Parmesan cheese. Cook rigatoni according to the package directions. Add the drained rigatoni to the tomato sauce and toss to coat. Transfer to a 2-quart casserole dish and top with ¼ cup grated Parmesan. Bake at 400° for 20 minutes. Let rest for 10 minutes before serving.

-Jensa

Pepperoni Pizza Hot Pockets

To cook a Hot Pocket, put it inside its little crisping sleeve and shove it into your microwave. Nuke according to your directions (for the extremely lazy, just put two in the microwave and press the number 3 thrice to get 3:33), and wait a few minutes once they're cooked for the heat to disseminate throughout the filling. The odd part about Hot Pockets is that if you eat them right away, the outside will be blistering hot... and the inside will still be frozen. I suspect this has something to do with the crisping sleeve, but just letting itsettle for a few minutes seems to solve the problem.

This is obviously just a joke. But I thought Jensa and Elise would get a kick out of it! ;)

Jim Gaffigan gives more thorough instructions...

http://www.youtube.com/watch?v=J9c9lAfXQHs

-Megan

Grandma's Snickerdoodles

This is an old family favorite!

1 cup butter (room temperature)

1½ cup sugar
2 eggs
2⅔ cup flour
2 tsp. cream of tartar
1 tsp baking soda
½ tsp salt

Mix butter, sugar, and eggs thoroughly. Sift dry ingredients and add to cream mixture. Refrigerate for 30 minutes. Roll into balls (walnut size) then roll into mixture of 2 TB sugar and 2 tsp. cinnamon. Place 2 inches apart on ungreased baking sheet. Bake at 350° for 12 minutes or until golden brown but still soft.

- Jensa

Spinach Strawberry Pecan Salad

I've had this several times at weddings, and finally took the time to search for and try it! I love it! A little like some of the other spinach salads out there- but still one of my favorites!

Ingredients

1 bag baby spinach
1 pint (or really about 1/2 a pint) strawberries, sliced
1/2 cup pecans (I like the ones that are already broken up)
* Lane likes to add crumbled feta or blue cheese also... hey, he's a cheese guy!

DRESSING

• 1/3 cup vinegar (I use apple cider vinegar)
• 1/2 cup sugar or splenda
• 1 teaspoon dry mustard (the seasoning kind)
• 1/2 cup vegetable oil
• 2 teaspoons poppy seeds

Place spinach, sliced strawberries and pecans in bowl. Toss with dressing. Sprinkle a few more strawberries and pecans and wah-la! Delicious salad!

South Beach Favorites- Mashed "Potatoes"

So we NEVER have real mashed potatoes now, unless it's Thanksgiving. This is such an easy way to get some vegetables in, and the kids never even know the difference!! (Jensa- have you tried this one yet with Chase and Ava? and Ryan...)

Ingredients

• 4 cups cauliflower florets
• 1 ounce butter-flavored cooking spray
• 1 fluid ounce fat-free half-and-half, but I just use milk
• 1 pinch salt
• 1 pinch fresh ground pepper

Directions

1. 
   

   Steam or microwave cauliflower until soft. (I just use a head of cauliflower, cut off the big stem and then put it in a bowl with some water, covering it with some saran wrap.
   

2. 
   

   Puree cauliflower in food processor (or blender) and add butter spray and half and half to taste.

Southbeach Favorites- Roasted Stuffed Eggplant

Ingredients

• 2 (16 ounce) eggplants
• 1 lb extra lean ground beef
• 2 tablespoons extra virgin olive oil
• 1/2 large onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried oregano
• 1/2 cup tomato sauce
• 1/2 cup Parmesan cheese, grated
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• (this last time I made it, I also added some diced tomatoes I had- also a good addition)

Directions

1. Preheat oven to 400.

2. Pierce eggplants in 2 or 3 places and place on baking sheet.

3. Roast for 20 minutes or until tender, turning once or twice.

4. When cool enough to handle, halve lengthwise and scoop out the pulp, leaving a 1/2 to 1/4 inch shell.

5. Set shells aside. Chop pulp.

6. Heat 1 tablespoon oil in large skillet over medium heat.

7. Add onion and bell pepper; cook for 8 minutes or until tender, stirring occasionally.

8. Add garlic and beef, for 5 minutes or until no longer pink.

9. Stir in eggplant pulp, oregano, and tomato sauce.

10. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick.

11. Stir in 1/4 cup cheese, salt, and black pepper.

12. Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them.

13. Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil.

14. Roast for 15 minutes or until lightly browned on top.

Swiss Mushroom Chicken

This is one of Ryan's favorite chicken recipes:

4 boneless skinless chicken breast halves

1 egg

1 cup crushed butter-flavored crackers (about 25 crackers)

¾ tsp. salt

½ pound fresh mushrooms, sliced

2 TB butter or margarine, divided

4 slices ham or salami

4 slices Swiss cheese

Flatten chicken to ¼-inch thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs; set aside. In a large ovenproof skillet, saute mushrooms in 1 TB butter until tender; remove and set aside. In the same skillet, melt remaining butter. Add chicken; cook over medium heat for 3-4 minutes on each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms, and a cheese slice. Broil 4 inches from the heat for 1-2 minutes or until the cheese is melted. Yield: 4 servings.

- Jensa

Sesame Chicken Dip

I just tried this out the other day and really like it! It fills that asian snacky craving.

2 TB soy sauce
4 tsp. sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 pkgs (8 oz. each) cream cheese
8 green onions, thinly sliced
½ cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10 oz.) sweet-and- sour sauce
sesame crackers

In a large resealable plastic bag, combine the soy sauce, sesame oil, and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.

Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts, and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers (makes 36 servings, ¼ cup each.)

Chockablock Chocolate Cakes with Warm Macadamia Nut Goo

My friend made these for me for Christmas. She divided out the recipe and baked the cakes in canning jars - what a cute idea! And this cake is super moist.
For the cake:
3 cups sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder, preferably Dutch-process
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups very hot water

For the caramel:
1 1/4 cups sugar
1/3 cup water
2/3 cup heavy cream
1/2 cup macadamia nuts, toasted and roughly chopped
1/2 cup flaked sweetened coconut, toasted

Equipment:
A large sheet pan with sides, about 13 by 17 inches
Parchment or waxed paper
A 2-inch (approximately) round biscuit or cookie cutter

Heat the oven to 350 degrees F. Grease a sheet pan and line the bottom and sides with parchment or waxed paper.

Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.

Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.

Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake.

Meanwhile, make the caramel: Pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the macadamia and coconut. Set aside.

When ready to serve, cut rounds of the chilled cake with a biscuit or cookie cutter, 2 to 3 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts.

If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. Place a cake on each plate, and drizzle with caramel sauce. Place another round of cake on top and drizzle lightly with more caramel sauce.

Chocolate Chip Cookie Dough Brownie Recipe

When I came across a recipe from the Betty Crocker website for Chocolate Chip Cookie Dough Brownies there was only one thing to do. Race to the grocery store and pick up a couple of things. One Betty Crocker Brownie Mix and one Betty Crocker Chocolate Chip Cookie mix. I'm sure these would work with scratch recipes too, but Betty has made it so easy. She's so nice.

Follow the directions on the box for making the brownies and pour into a greased 13 X 9 pan. Make the cookie mix as directed on the pouch and drop by rounded tablespoons into the brownie batter. You'll want to press the dough down lightly.Bake for 35-40 minutes in a 350 degree preheated oven. When they're done, take them out and let them cool completely. For about an hour.Then, you can frost them with chocolate frosting or for a yummier version, do what I did.Whip up some chocolate ganache:

12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter

• In a small saucepan, heat cream and butter until just before the boiling stage.
• Pour over the chocolate morsels.
• Let stand about 20 seconds and stir until smooth.
• Pour over brownies, spread evenly, and let set before cutting.

Now, this is the hardest step. Leave it alone. That's right, you'll want to let the ganache set up. It will be tough, but you can do it.Once the ganache has set, then cut the brownies and enjoy

- Jensa

New Years Traditions

These are our "new" New Year's Traditions! We started to have crab legs for New Years Eve back in PA with some friends of ours the past couple of years, and decided to keep it going!

On New Years Day we decided to start doing fondue (how can you not when you husband has access to so many wonderful cheeses). We just got one of these babies, and what better way to start off the new year (and good eating) than with melted cheese, and chocolate dipped sweets!

Potato Cheese Soup

Perfect winter comfort food...

2-4 cups cut potatoes

4 chicken bullion cubes
½ cup flour
½ cup butter
1 qt. half & half
½ tsp. paprika
1 tsp. salt
¼ tsp. pepper
¼ tsp. chopped parsley
1-2 cups shredded cheddar cheese

Boil together potatoes and bullion until potatoes are soft. In separate pot, heat together flour, butter, and half & half until it thickens. Add potatoes (including water), paprika, salt, and pepper to the half & half mixture. Stir in parsley and cheese. Serve in a hollowed out bread bowl.
- Jensa

Peppermint Ice Cream Bonbons

A little bit of work...but it's peppermint at it's best!

½ cup vanilla ice cream, softened
¼ tsp. peppermint extract
8 oz. white chocolate, chopped
2 tsp. vegetable shortening
½ cup crushed peppermint candies

In a small bowl, stir together ice cream and extract until blended. Freeze until firm, about 2 hours. Meanwhile, line a baking sheet with parchment paper and freeze alongside. Using a large melon baller, quickly scoop all the ice cream into balls and place them on one side of the baking sheet. Freeze until firm, about 1 hour. Insert a decorative skewer in the center of each ice cream ball and return to freezer to set, about 30 minutes. Meanwhile, put chocolate and shortening in a small metal bowl. Set bowl in a slightly larger bowl of hot water and let sit until melted, stirring occasionally. Transfer chocolate mixture into a 1-cup glass measuring cup. Put crushed candies on small plate. Working with one ice cream ball at a time, dip into melted chocolate to coat letting excess chocolate drip off (coat some of the skewer too - it keeps the ice cream from sliding off as it melts). Roll ball in candy and place on clean side of baking sheet. Repeat with remaining balls, returning to freezer if they start to soften. Freeze at least 2 hours before serving.

Citrus Kiss

Sweet and tangy!

2 TB superfine sugar

wedge of lemon or lime

1 cup ice

⅓ cup blood orange sparkling cider

1 TB mandarin orange or tangerine juice

1 TB lemon juice

1 TB lime juice

2 TB simple syrup (equal parts sugar and water heated until sugar dissolves)

Put sugar on a plate. Run lemon or lime wedge around rim of a martini glass to wet it, then twist rim in sugar. Put remaining ingredients in cocktail shaker and shake until cold, about 1 minute. Strain drink into prepared glass.

Zuppa Toscana Soup (Olive Garden)

My mother-in-law makes this - delicious comfort food!

1 lb. Italian sausage
1 onion, chopped
2 large baking potatoes, sliced in halves then in 1/4 inch slices
2 cans chicken broth
1 qt. water
2 cloves garlic, minced
1/2 jar bacon bits (or use real bacon)
2 cups kale or Swiss chard, chopped
1 cup heavy whipping cream


Cook sausage, drain on paper towels, and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot. Cook on medium heat until potatoes are done. Add sausage and bacon bits. Salt and pepper to taste. Simmer for another 10 minutes. Turn heat to low. Add kale and cream. Heat through and serve.
- Jensa

Italian Ravioli and Sausage Stew

Perfect for when the weather's cold outside...

1 tsp olive oil
1 red bell pepper, cut in chunks
1 green bell pepper, cut in chunks
3 cloves garlic, minced
1 (14 oz) can chicken broth
1 (9 oz) pkg refrigerated ravioli
1 (14.5 oz) can Italian seasoned diced tomatoes, undrained
6 breakfast sausages, cooked and chopped
¼ cup grated Parmesan cheese
¼ cup copped fresh basil or parsley
red pepper flakes (optional)

Heat oil in a large deep skillet over medium-high heat. Add bell peppers and garlic; cook and stir 2 minutes. Add broth; bring to a simmer. Add ravioli; cover and simmer 5 minutes. Stir in tomatoes and sausage; simmer uncovered 5 minutes or until ravioli and vegetables are tender. Ladle into four shallow bowls; top with cheese and basil. Sprinkle with red pepper flakes if desired. (Serves 4)

-Jensa

Salsa

This is one of our favorite recipes...very addicting! We opt for the fresh tomatoes and jalapenos, but it's up to you.

1 medium onion, diced

1-2 garlic cloves, diced

1-2 tsp. lime or lemon juice

1 tsp. garlic salt

1 tsp. onion salt

1 TB red wine vinegar

1 can diced green chili peppers

1 large can whole tomatoes

1 can stewed tomatoes

1 can diced jalapenos

1 sprig cilantro, chopped

1 package salsa naturala (found in produce section)

crushed red pepper to taste

Combine all ingredients in blender for 5 seconds. No longer or salsa will be runny.

- Jensa

Ryan's Brownies

⅔ cup oil

4 squares unsweetened chocolate

4 eggs

2 cups granulated sugar

1⅓ cup flour

1 tsp. baking soda

½ tsp. salt

2 tsp. vanilla

Melt chocolate in oil and let cool. Beat the eggs until frothy then slowly add sugar. Pour chocolate mixture into egg mixture. Add flour, soda, salt, and vanilla. Pour into greased 9x13 baking dish and bake at 350° for 30 minutes.

Pinwheel Sandwiches w/ Honey Mustard

This is a super easy recipe - and perfect for kids to help with.

Sandwiches:

4 pieces of bread, no crust
4 string cheeses
12 deli slices of ham
toothpicks


Chili's Honey Mustard Dressing:
⅔ cup mayonnaiese
¼ cup honey
2 TB Dijon mustard
1 tsp. white vinegar
pinch paprika
pinch salt


Directions: Roll pieces of bread flat with a rolling pin. Place ham then string cheese on top of flattened bread. Roll together tightly and secure with toothpicks in 5 different spots. With the knife, cut the pinwheel between each toothpick. Serve with honey mustard dressing. Makes 20 pinwheels.

Apple Cake

2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced

Preheat oven to 350°. Grease and flour one 9x13 inch cake pan. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake at 350 ° for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

Garlic Tomato Bruschetta

This is the best part about tomato season.

¼ cup olive oil
3 TB chopped fresh basil
3-4 garlic cloves, minced
½ tsp salt
¼ tsp pepper
4 medium tomatoes, diced
2 TB grated parmesan cheese
1 loaf french bread

In a bowl, combine oil, basil, garlic, salt, and pepper. Add tomoatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread and toast until lightly browned. Top with tomato mixture. Serve immediately.

Cheddar Cheese Casserole

I can't believe this one isn't on here yet! Megan and Breanne, learn this by heart. It's a family requirement.

1 lb. ground beef
¼ cup chopped onions
1 pkg. bow tie noodles
1 can tomato soup (condensed)
1 can cheddar cheese soup (condensed)
1 soup can of water
8 oz. sour cream
½ tsp oregano
1 cup shredded cheddar cheese (divided)
salt and pepper

Cook hamburger with onions. Cook noodles according to package directions. Mix condensed soups in a bowl. Add sour cream, oregano, ½ cup cheese, and water. Salt and pepper to taste. Add noodles and meat to soup mixture. Put in 9X13 casserole dish. Top with remaining ½ cup cheese. Bake at 350° for 20 minutes.

Rainbow Jello

I picked up a 6oz box of blue, yellow and red jello plus a box of knox gelatin. To get these cool layers, mix the blue jello with an envelope of the knox gelatin. Pour in two cups of boiling water. Dissolve the gelatin. Add 1/2 cup of ice. Stir until thick. Remove any remaining ice cubes and any bubbles that may have formed. Pour into a 9×13 inch pan. Let set in the refrigerator.

Repeat with the yellow jello (+ packet of knox) and pour it over the set blue. Repeat with the red jello (+ packet of knox) and pour it over the yellow. And there you have it, Rainbow Jello.

Oh, and these can be made and cut a day ahead.

Whole Wheat Chocolate Chip Cookies

Really good stuff! You can feel a little better because they are healthier then the traditional! You'd never know all that "good" stuff is in these guys by tasting them! Fools the kiddies! They do have a "nuttier" taste to them though... let me know what you think!

3/4 cup oats ground up (like in a food processor)
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter softened (I use the smart balance butter)
1/4 cup canola oil
1/3 cup brown sugar (I use splenda b. sugar)
1/3 cup sugar (I use splenda)
1 egg
1 tsp vanilla
1 cup chocolate chips

Beat butter until fluffy, mix in wet ingredients, then mix in dry ingredients. Stir in Chocolate chips.

Bake at 350 for 8-11 mins.

Elise

Funeral Potatoes

If you're looking to de-healthify your potatoes, here's your solution.

8 medium potatoes (cooked, cooled & grated)

¼ cup butter
1 pint sour cream
1 can cream of chicken soup
⅓ cup chopped onions
1 ½ cups shredded cheddar cheese
⅓ cup crushed cornflakes
2 TB melted butter

Heat butter and soup until butter is melted. Add sour cream, onions, and cheese. Mix with potatoes. Spread potatoes in 9x13 baking dish. Mix the 2TB butter with cornflakes and sprinkle on top. Bake at 350° for 45 minutes.

Homemade Oreos

I used to make these all the time with my roommates. So easy and much better than the storebought oreos...in my humble opinion. :-)

Homemade Oreos:
2 boxes devil food mix
2/3 cup oil
4 eggs

Mix by hand, drop spoonfuls on to cookie sheet and bake @ 350° for 8 minutes.

Frosting:
4 oz cream cheese
1 Tbsp butter
1 tsp vanilla
2 Cups powdered sugar

Mix together, it will seem really thick but just keep mixing!

Pumpkin Roll

Pumpkin Roll:
3 eggs
1 tsp. lemon juice
1 tsp. ginger
1 cup granulated sugar
1 cup flour
1 tsp. baking powder
½ tsp. nutmeg
⅔ cup pumpkin
2 tsp. cinnamon
½ tsp salt

Filling:
1 cup powdered sugar
1 tsp. vanilla
1 8 oz. cream cheese (room temp.)
4 TB. Butter (room temp.)

Beat eggs together in a large bowl. Slowly add sugar, pumpkin, and lemon juice. Sift flour and baking powder together and add while mixing. Add the remaining ingredients. Grease large cookie sheet with Crisco. Pour mixture into pan and spread evenly in the sheet. Bake at 375° for 15 minutes. Run knife around edges and immediately turn onto a kitchen towel dusted with powdered sugar. Roll the cake in the towel and let it cool. Beat together filling ingredients until smooth and creamy. Unroll the pumpkin and spread with filling. Roll again tightly, wrap the pumpkin roll in wax paper and then tin foil. Store in the freezer until read to serve.

Butternut Squash Ravioli

Ryan made these last summer with the squash from our garden...DELICIOUS!

(Time: 1-2 hours)

4 eggs
3½ cups flour
1 tsp salt
1 butternut squash
1½ tbsp. butter
1/8 tsp. nutmeg
2-3 dashes cinnamon
sugar and salt to taste

1. Add 3½ cups flour to a large mixing bowl. Make a well in the center of the flour.
2. Break 4 large eggs into the well.
3. Using a fork, beat the eggs, gradually incorporating flour into the egg mixture. A large mass of dough will slowly start to form, with lots of little straggly bits of dough floating around in the bowl as well. Once the dough is dry enough to handle, gather it up in the bowl, using your hand and knead into a nice, round ball.
4. Turn the ball of dough onto a floured surface, and knead well (at least 5 min.) until the dough feels smooth and elastic. If the dough seems too dry, add a few drops of water; too wet, add a little more flour. Return the ball of dough to the bowl, and cover with a floured piece of saran wrap. Let it rest for at least a half hour.
5. Cook the butternut squash: slice the squash in half, and scoop out the seeds. Place both halves cut-face down in 1/4" of water, in a large roasting pan. Bake at 375F for 40 minutes or until tender.
6. Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg and cinnamon. Sprinkle salt and sugar to taste. Let cool. Refrigerate for up to a day, or use immediately.
7. Fill the ravioli and seal edges together.
8. Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Toss with butter and pepper; sprinkle with parmesan and serve. (Serves 4-6)

Pumpkin Waffles with Warm Buttermilk Syrup

These are our special occasion waffles. You know, Christmas morning, July 4th weekend, any old Saturday... Pumpkin Waffles
2 cups flour
1 TB sugar
2 TB baking powder
½ tsp. nutmeg
¼ tsp. salt
2 TB cinnamon
4 egg yokes (save whites)
1 cup pumpkin
1 ½ cup milk
1 TB vanilla
¾ cup melted margarine

Mix first 6 ingredients together, then add remaining ingredients. Beat 4 remaining egg whites until stiff and fold into batter. Cook in waffle iron.

Warm Buttermilk Syrup
¼ cup butter
1 tsp. light corn syrup
1 cup sugar
1 tsp. vanilla
½ cup buttermilk (or substitute 1 TB lemon juice + ½ cup milk)
1 tsp baking soda

In large saucepan, bring butter, sugar, corn syrup, and buttermilk to a boil. Take off heat. Add baking soda and vanilla (it will bubble up quite a bit). Stir until it settles. Serve warm over Pumpkin Waffles.

Turkey Tetrazzini

8 oz. spaghetti or linguine

2 cups sliced fresh mushrooms

½ cup sliced green onions

2 TB butter

¼ cup flour

dash of pepper

⅛ tsp ground nutmeg

1 cup chicken broth

1 cup milk or light cream

2 cups cooed, chopped turkey

¼ cup parmesan cheese
¼ cup sliced almonds

fresh parsley for garnish (optional)

Cook pasta. Drain and set aside. In saucepan, cook mushrooms and onion in butter. Once tender, add flour, pepper, and nutmeg (it will be gravy texture, so keep stirring to avoid lumps). Add in broth and milk. Stir and cook until thick and bubbly. Stir in turkey and ½ of the cheese. Mix in pasta. Transfer to 8x8 baking dish. Sprinkle with almonds and remaining cheese. Bake at 350° for 15-20 minutes.

Chocolate Cream Dessert

¾ cup cold butter or margarine
1 pkg (18 ¼ ounces) chocolate cake mix
1 egg, lightly beaten
1 pkg (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
chocolate curls for garnish

In a bowl, cut butter into cake mix until crumbly. Add egg and mix well with electric mixer. Press into a greased 9x13 baking dish. Bake at 350° for 15-18 minutes or until set. Cool completely on wire rack. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of whipped topping. Carefully spread over the crust; refrigerate. In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened. Spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for 2 hours before cutting. Garnish with chocolate curls. Refrigerate leftovers. Yield: 12 servings.

Hawiian Chicken

4-6 chicken breast halves, pounded
1 large (20 oz.) can pinapple
1 cup sugar
2 TB cornstarch
¾ cup cider vinegar
¼ tsp ginger
1 TB soy sauce
1 chicken boullion cube
1 green pepper, cut into strips

Make sauce with juice from pineapple can, sugar, cornstarch, vinegar, ginger, soy sauce, and boullion. Place chicken in 9x13 baking dish and pour sauce over chicken. Bake at 350° uncovered for 30 minutes. Add pineapple chunks and green pepper strips, then bake 20 more minutes. Serve over rice. Yuh-uh-meee!

Garlic Chicken Alfredo

Not so healthy, but so delicious.

1 pint heavy cream (or half and half)

1 stick butter

2 TB cream cheese

½-¾ cup parmesan cheese

1 tsp. garlic powder

salt & pepper

2 garlic chicken breasts (marinated frozen pack)

pasta bowties

In saucepan, melt butter, cream, and cream cheese. Simmer until melted. Add parmesan cheese and garlic. Let simmer 15-20 minutes on low. Season with salt & pepper to taste. Slice chicken into strips and brown in separate saucepan. Cook bowties or pasta of choice. Mix alfredo mixture, chicken, and pasta together. Serve and enjoy!

Stromboli

2 loaves frozen bread dough, thawed

olive oil

oregano

mozzarella cheese, grated

pepperoni and/or ham

green pepper, mushrooms, onions (chopped)

Roll bread dough into rectangle. Brush with olive oil and sprinkle with oregano. Layer with cheese and meat. Saute vegetables in olive oil and sprinkle over cheese. Roll up like a jelly roll and pinch ends to seal. Brush top wtih additional olive oil. Grease cookie sheet. Bake at 375° for 25-30 minutes. (optional: dip in pizza sauce...yum!)

Spinach Salad with Poppyseed Dressing

Yum! One of our family's favorite salads - sweet and tangy.

Salad:
mixed greens (spinach)
feta cheese
shredded bacon
purple onion


Dressing:
1 TB poppyseeds
1 cup canola oil
½ cup white vinegar
½ cup sugar
½ tsp dry mustard
½ tsp onion powder

Berries ’N Cream Wonton Cups

*These look so fancy but are way easy! My friends always ask me about this, and it's almost too good of a "secret family recipe" to give it up! I made these at Jensa's baby blessing for Ava... and they are great for memorial day or 4th of july because of the red white and blue!!!


Prep time: 15 minutes
Bake time: 6-8 minutes

24 1 2 1 1½ 1 ½ 2

square wonton wrappers tablespoon butter or margarine, melted tablespoons granulated sugar container (8 ounces) lowfat strawberry yogurt cups thawed, frozen whipped topping, divided cup raspberries cup blueberries teaspoons powdered sugar

1. Preheat oven to 350°F. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of Mini-Muffin Pan (or just a regular muffin pan). Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to cooling rack; cool completely.



2. Place yogurt in medium bowl; fold in 1 cup of the whipped topping.
   



3. Using small scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.

Yield: 24 wontons

Meat Filled Manicotti

If you're not a fan of ricotta cheese, this is a delicious alternative.

1 lb. ground beef
1 pkg. manicotti noodles, cooked and drained
2 TB olive oil
1 egg, slightly beaten
¼ cup grated parmesan cheese
¼ cup Italian seasoned bread crumbs
1 TB chopped parsley
salt and pepper to taste
1 jar pasta sauce
mozarella and parmesan cheese for garnish

Saute ground beef in olive oil until brown. Mix with egg, cheese, bread crumbs, parsley, salt and pepper. Pour half the sauce in a baking dish. Stuff cookeed Manicotti with filling, arrange in dish and top with remaining sauce. Top with mozarella and parmesan cheese if desired. Bake in a 350° oven for 30 minutes.

Monterey Chicken

This recipe is per serving:

1 boneless skinless Chicken Breast

2 tsp. Barbeque Sauce

2 slices of well crisped Bacon

¼ C. mixture of Monterey Jack and Sharp Cheddar Cheese

chopped tomatoes

chives

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Barbeque Meatcups

1 lb ground beef (browned and drained)
1 tube Pilsbury Grands Biscuits
½ cup catsup
½ cup BBQ sauce
¼ cup brown sugar
3 TBS dried onion
1 tsp salt
½ tsp pepper
2 TBS relish (optional)
cheese for topping

Preheat oven to 375°. Grease muffin pan and flatten dough from biscuits into the pan. Put hamburger in bowl, mix in remaining ingredients except cheese. Fill dough with meat mixture. Bake 8 minutes. Top with cheese and bake another 5 min.

Chicken Parmesan Bundles

I stole this recipe from my friend Malissa...SO yummy.

4 oz. (½ of 8-oz. pkg.) Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (I don't use nearly this much)

1¼ cups Mozzarella Cheese, divided

6 Tbsp. Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1½ lb.), pounded to ¼-inch thickness

1 egg

10 RITZ Crackers, crushed (about ½ cup)

1½ cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside. BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining ¼ cup mozzarella cheese.

No Frying Chicken Parmesan

4 boneless chicken breasts, pounded
1 egg, beaten

¾ cup Italian seasoned dry bread crumbs

1 jar (26 oz.) pasta sauce

1 cup shredded mozzarella cheese

Preheat oven to 400°. Dip chicken in egg, then bread crumbs. Arrange chicken in 9X13 baking dish. Bake uncovered 20 minutes. Pour sauce over chicken; top with cheese. Bake 10 more minutes or until chicken is no longer pink. Serve with hot cooked pasta. Serves 4.

Tri-Tip Fajitas

Tri-tip or chuck roast (2-3 lbs.)
cumin

garlic powder

1 jar salsa, 16 oz.

burrito shells

fajita condiments (avacado, sour cream, cheese, etc.)

Place roast in slow cooker. Sprinkle with desired amount of cumin and garlic powder (I do about 1 tsp each). Cook on low for 5-6 hours. Shred roast and discard fat. Keep or discard meat juice in slow cooker for desired consistency. Pour jar of salsa onto shredded beef and mix. Cook 1 hour. Spoon over fajitas and add condiments. Serves 6. Super easy!

Chicken Breast Casserole (A.K.A. Poppy Seed Casserole)

This one's for you Elise...6 whole chicken breasts
2 cans cream of chicken soup
2 cups sour cream
1 cup butter, melted
2 rolls of Ritz crackers, crushed
1 TB poppy seeds

Boil chicken breasts until done. Cut each breast into several pieces and place in bottom of 9X13 baking dish. Mix soup, sour cream, and ¾ cup melted butter in a separate bowl and spread on top of the chicken. Mix crushed crackers, remaining ¼ cup melted butter, and poppy seeds and spread over soup mixture. Bake uncovered in 350° oven for 15 minutes or until bubbly. Serves 8. (It's really yummy with baked potatoes...the extra sauce from the casserole makes a great topping.)

Pumpkin Chocolate Chip Cookies

1 box Spice cake mix (dry)
1 cup canned pumpkin
1 bag semi-sweet chocolate chips

Mix the spice cake mix and pumpkin until well blended. Add chocolate chips. Place on ungreased cookie sheet and bake at 350° for 10-12 minutes. It doesn't get much easier - or yummier - than that!

Chicken Enchilada Soup (Chili's style)

I know this isn't a secret family recipe, but it's one of my favorites. Mom got me a "Top Secret Restaurant Recipes" book for Christmas and this is where I got it from. Tastes just like the real deal!!

1 TB vegetable oil
1 lb. chicken breast
½ cup diced yellow onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (a corn flour in the mexican food aisle)
3 cups water
1 cup enchilada sauce
1 16-ounce box Velveeta cheese, diced
1 tsp salt
1 tsp chili powder
½ tsp ground cumin

Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
salsa or pico de gallo

Add oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onion and garlic to the pot and sauté over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30 minutes or until thick. Serve soup in cups or bowls and garnish with cheese, tortilla chips, and a spoonful of salsa or pico de gallo. Serves 12.

Easter Treats

1 cup chocolate chips
1 cup butterscotch chips
2 T creamy peanut butter
4 cups chow mein noodles (we added a little extra)
cooking spray

Melt chips together (stove or microwave) and add peanut butter. Continue to stir until creamy. Add chow mein noodles stirring until completely coated. Spray muffin tins. Spoon generous amount of mixture into each cup creating a well in the center as you go. Immediately place jelly beans, M&M's or other candy in well. Chill in refrigerator for at least 1 hour or until chocolate has hardened. Remove from tins and serve (the nests pop out really easy if you get a knife or something to loosen one part of the curve).

Crescent Chicken Squares

8 oz cream cheese (softened)
4 TB melted butter
½ tsp salt
dash of pepper
3 cups cooked, chopped chicken
3 TB milk
2 TB chives
2 TB green pepper or pimentos (optional)
2 (8 oz.) packages of crescent rolls
melted butter
1 can cream of chicken soup
½ cup chicken broth
½ cup crushed croutons

Preheat oven to 325°. Blend together first 8 ingredients. Separate dough into rectangles by sealing 2 triangles together. Put ½ cup chicken mixture on rectangles, fold in half, and press all 4 sides with a fork to seal. Brush with melted butter and place each square on a cookie sheet. Bake 20 minutes or until light brown. In a saucepan, mix soup and broth and heat until warmed. Pour over squares after baking and top with croutons. Serves 8.

Sunday Morning Sweet Rolls

Simple, easy and deliciously sweet! Enjoy!

1 Cup Brown Sugar
1 Teaspoon Cinnamon
1 Cup Butter
About 18 Rhodes frozen bread rolls

The night before, put sugar, butter and cinnamon in a saucepan and bring to a boil. Cook for 4 minutes. Place frozen rolls in a Bundt pan, pour sugar mixture over the rolls. Leave on kitchen counter overnight.


In the morning, bake in pre-heated oven, 350 degrees, for 20-25 minutes.

or...

Butterscotch Bubble Loaf "sticky buns”
24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top . Combine brown sugar and butter.
Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.
Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Best Ever Cinnamon Rolls!

2 Tablespoons yeast
½ cup warm water
2 tsp salt
1/3 cup sugar
¼ cup margarine or butter
1 ½ cup milk
3 beaten eggs
5 cups flour

Dissolve yeast in water.
Heat milk and margarine together in bowl.
Mix all ingredients together, knead in mixer.
Let rise in warm place 15 minutes. Prepare surface by covering counter with butter.
Shape into rolls or make into cinnamon rolls. For cinnamon rolls roll dough out flat, spread with butter and sprinkle with cinnamon and sugar (or orange flavoring for orange rolls.)
Place in greased pan.
Rise 15 more minutes
Bake at 400 degrees for 15 minutes.
While rolls are baking, for cinnamon or orange rolls, make a butter cream or cream cheese frosting.

Three-Cheese Penne Florentine

1 teaspoon olive oil
3 cups sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon shopped oregano
¼ teaspoon ground black pepper
1 (16 oz) carton of low fat cottage cheese
4 cups hot cooked penne (about 8 oz uncooked)
1 cup (4 oz) shredded sharp cheddar cheese, divided
½ cup (2 oz) grated parmesan cheese, divided
½ cup milk
1 (10.5 oz) can cream of chicken soup, undiluted
*can also add 2 cups chicken breast, cut or shredded.

Preheat oven to 425.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper, sauté 4 minutes or until tender. Add spinach, oregano, and black pepper, sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor, process until very smooth. Combine spinach mixture, cottage cheese, pasta, (chicken if used) ¾ cup cheddar cheese, ¼ cup parmesan cheese, milk, and soup in a large bowl. Place mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and parmesan cheese. Bake at 425 for 25 minutes or until lightly browned and bubbly. Yield 8 servings (1 cup each)

Ranch Chicken with Fried Noodles

Ranch Chicken

4 chicken breasts, pounded

2 eggs, lightly beaten

1 packet Ranch Dressing mix

1/2 - 1 cup parmesan cheese

1 cup crushed cornflakes

Mix dry ingredients together in shallow bowl. Dip chicken in egg base then coat with dry mixture. Put in baking dish and bake at 350 for about 30 minutes or until chicken is done.

Fried Noodles

1/2 - 3/4 bag of Extra Wide Egg Noodles
4 TB butter

Boil noodles until tender, drain. In a skillet or griddle, use butter and coat pan, add noodles, cook until light brown and crunchy. Add salt to taste.

Fried Chicken Strips

Fried Chicken Strips (Megan's favorite)

2 packets crushed saltines (80 crackers)

1 tsp garlic salt

½ tsp dried basil

½ tsp paprika

⅛ tsp pepper

1 egg

1 cup milk

1½ pounds boneless skinless chicken breasts, cut into ½ inch strips

Oil for deep-fat frying

In a gallon ziploc, combine the first 5 ingredients. In another ziploc mix the egg and milk. Dip chicken into egg mixture, then cracker mixture. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Aunt Sandy's Almond Cream Puff Ring

Megan & Breanne- learn to make this and I promise you'll get boys to take you on "nicer" dates. It worked for me!

SHELL:
1. Preheat oven to 400°. In medium saucepan over high heat, heat 1 cup water with ½ cup butter until butter melts and mixture boils. Turn heat to low; add 1 cup sifted regular all purpose flour and ¼ teaspoon salt. Stir vigorously over heat until dough leaves sides of pan in a smooth compact ball, about 1 minute.
2. Quickly transfer dough to large bowl; with electric mixer at medium speed (or leave dough in saucepan and use wooden spoon), beat in 4 eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny.
3. On greased, lightly floured cookie sheet, using a 7 inch plate as guide, trace a circle. Drop heaping measuring tablespoons of dough just inside the circle to form a ring. Bake 40 minutes, or until golden and firm. Turn off heat and allow to puff ring to rest in oven 15 minutes; then place on rack to cook, away from drafts.
4. With sharp knife, cut ring in half horizontally; with spoon, remove soft interior, discard, leaving a hollow ring shell.

FILLING:
5. In medium bowl, make up 2 small packages of instant vanilla pudding mix with 2 ½ cups milk. Gradually fold in 2 cups whipping cream, whipped, and 2 teaspoon almond extract.

CHOCOLATE GLAZE:
6. In double boiler, over hot, not boiling, water melt ½ cup semi-sweet chocolate pieces with 1 tablespoon butter, 1 ½ teaspoon milk, and 1 ½ teaspoon white corn syrup until smooth, stirring occasionally. Spread on top of ring. Refrigerate.

Triple-Chocolate Mousse Cake

To watch a video of this being made on Martha Stewart click here.

Makes 8

Cake
Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract

Individual Chocolate Mousse

*See below for ingredients

2 ounces solid semisweet chocolate

1. Preheat oven to 350°. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.


Individual Chocolate Mousse

Makes enough for 8 cakes
This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.

3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted

1. Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

3. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet

From Elise

Café Rio Creamy Tomatillo Dressing

Place the following in a blender:

3 fresh tomatillos, cut into quarters

juice of 1/2 lime

1/2 cup buttermilk (or make w/dry buttermilk mix)

1/2 cup mayonnaise

1/2 cup sour cream

1 package of dry Ranch Buttermilk Dressing

Mix1 cup fresh cilantro (abt. one bunch)

5 stalks (1/2 bunch) of green onions w/ends

2 cloves crushed garlic

1/2 to 3/4 tsp. salt

1/4 tsp. crushed cayenne pepper

From Elise

Celestial Tacos

You will need:

Chicken Breasts
Corn Tortillas (flour works too- I prefer the Corn tortillas though)

Sauce:
1 cup fresh lime juice

1 cup white vinegar
1 cup corn oil

1 cup soy sauce
1 T. salt

1 T. pepper
2 tsp. Garlic powder

½ cup Worcestershire sauce
½ cup – ¾ cup sesame seeds

Reserve ¼ of the sauce separately in a bowl. Marinade chicken in remaining sauce for 1 – 3 hours. Grill the chicken and cut into thin strips. Dip flour tortillas in the reserved ¼ sauce, and grill on BBQ, turning frequently. Serve immediately. Make the tacos with the grilled chicken and serve with any of the following:

Cheese Guacamole Limes
Tomatoes Green Onions Corn
Cilantro Sour cream Shredded lettuce
Salsa Anything else you want!

From Elise