by popular demand...

sorry no picture of this one yet, i'm making it today, so i'll add it later. i have make this for work a few times & everyone always asks for the recipe. so here it is. it is a little different than normal chex mix. you can add whatever mix-ins you would like. this last time i got coconut covered cashews from costco & did those with white chocolate chips. it was super sweet, but really yummy.

sticky sweet chex mix

2 sticks margarine, not butter!

2 cups brown sugar

3/4 cup light corn syrup

1 tsp vanilla

1/2 tsp salt

1 tsp baking soda

1 large box chex cereal, i use corn, rice or a mix of both

mix-ins of your choice...

nuts, candy, dried fruit, chocolate chips, coconut, ect.

in a large pot melt margarine, sugar, corn syrup, vanilla & salt. bring to a full boil. turn off heat & add baking soda. the mixture will begin to foam... a lot! this is good! stir until mixture is really foamy, about a 30-60 seconds.

place cereal & mix-ins in a large bowl & stir to combine. **if you are using chocolate, just mix the cereal & the syrup together & stir until cooled down a bit. don't add until mixture has cooled slightly, or all your chocolate will melt!

pour onto a cookie sheet lined with waxed paper or parchment. let cool. break apart & put into a bowl.

eat yourself sick:)

a little christmas gift just for you:)...

remember this recipe card last year.?. well, i made this little one, this year, for my sister & i thought that i would share it with you guys. she just but some big marshmallows in cello bags & paired it with it. you could also do like a specialty dark chocolate candy bar if you wanted, or straight peppermint candy stirring sticks... the sky's the limit:) hope you like it. remember there are printing directions in the right side bar. merry christmas!

brooke's fresh veggie pizza...

this recipe is from my friend brooke & i took it to recipe club a few years ago, but i thought it would be a great alternative the standard veggie tray this holiday season. this is a completely edible veggie tray with a crust, ranch spread for the sauce & all the fresh veggies of your choice piled high. try it for your next party!

{brooke's veggie pizza}

2 tubes of crescent rolls

3/4 cup mayo

1 package dry ranch dressing seasoning

1-8 oz. package of cream cheese, softened

1/2-1 cup shredded cheese, i like parmesan

assorted chopped veggies- carrots, celery, broccoli, cauliflower, olives,

tomatoes, onions, peppers, asparagus, mushrooms, ect.

flatten crescent rolls out onto a cookie sheet to make the crust. bake according to package directions. remove from oven & let cool. in a medium bowl, mix cream cheese, ranch & mayo until smooth. spread ranch mix on top of cooked & cooled crust. top with chopped veggies & sprinkle with shredded cheese. chill for 1 hour. cut into squares & serve.

sooooo yummyy! can't wait to dig in:)

this is what is in my crock pot right now for recipe club tonight. & let me just say that i love it & think it is so delish! it is also a great option for any christmas-ish dinner you might have. perfect alternative to the holiday ham or turkey. it's so easy my kids could make it:) & really is so tasty! give it a try tonight... okay, it's to late for tonight, but tomorrow for sure!

{cranberry mustard pork tenderloin}

1-16 oz. can whole cranberry sauce

1/3 cup dijon mustard

1/2 cup brown sugar

juice of 1 lemon

1 TBSP salt

2- 1 lbs. pork loin roasts

mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an addition 4 hours. let cool 10 minutes before cutting.

give the gift that gives year round...

a food magazine subscription is a great gift that is reasonably priced & will keep giving all year! i love Everyday Food. there is also Cooking Light, Bon Appetite, Gourmet & others great food magazines to choose from. it's always great to get new inspirations in the kitchen:)

homemade gifts continued...

i found this great FREE download here on Shabby Princess. it is the perfect gift for any cooking friend or family member in your life. you could print them on card stock blank, or you can type your favorite recipes from our site & print them ready to use:) anyway you choose, you can't go wrong! go download yours now!!!

{pictures by Shabby Princess}

** all downloading & printing instructions are on the the Shabby Princess website.

i just recommend printing them on regular card stock if you are going

to gift them blank.

handmade of the holidays...

i love doing handmade gifts for my neighbors & friends, & so do my kids! this is a great little gift for you to help your kids make for there friends. there are lots of options of "flavors". just split the play dough into smaller sizes & put them in clear containers. stack them & wrap them up in some cello & tie a cookie cutter onto the top & you've got yourself the perfect handmade kid friendly gift!

Here’s the super easy recipe:

2 C Flour

1 C Salt

4 tsp. Cream of Tartar

2 C Water

2 TBSP Vegetable Oil

Food Coloring (the more the better!)

2 TBSP Peppermint extract

Combine all dry ingredients in a large pot. Stir together. Mix all the wet ingredients together & add to the pot. Stir on low heat until mixture starts forming a ball and will pull away from the sides. Let cool. Enjoy.

i also made gingerbread flavor with with pumpkin pie spices (2 TBSP) & brown food coloring. as well as white with erridecent glitter to look like snow. play around with it & try different spices & extracts. i haven't tried it yet, but i want to do a chocolate one with cocoa powder. the kids love them & they feel like they're cooking with me!

**Obviously you could eat this dough and not die, but with that much salt, I can’t imagine it would taste very good:)

must have for this holiday season...

this is a pantry must have, not only for the holidays, but year round!!!! my neighbor brought me over a can & i have been hooked ever since! with all the holiday baking this time of year you don't have to run to the store when you forgot the buttermilk. you'll be so glad you have it. not to mention the shelf life! comes in a box or tub.

** i even use it for my buttermilk syrup:)

kesley's pretzel jello salad...

i have had 3 people call me for this recipe this week & each time they ask if it's on the recipe blog & i have to answer no. but why isn't it??? i don't know why i haven't posted it yet. so here it is!

{kesley’s pretzel jello salad}

2 c. crushed pretzels

3/4 c. melted butter

2 tbsp. powdered sugar

1 (8 oz.) cream cheese

8 oz. Cool Whip

1 c. powdered sugar

1 lg. box raspberry,strawberry or blackberry Jello

2 cups frozen berries of any kind

Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust.

Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and pour over cream cheese. Chill for a couple hours.

mary's brown bag apple pie...

just in time for Thanksgiving! kristin brought this recipe, from her mother-in-law mary, last month & it was oh, so delicious!!! i had heard of baking the pie in a paper bag but had never done it myself or tasted on that had been cooked that way. it was perfect! so if you haven't tried it & have wanted to, or not wanted to:) try it this week for Thanksgiving!

{picture courtesy of theelegantfarmer.com}

Crust:

• 1 1/2 cup flour
• 1 1/2 tsp sugar
• 1 tsp salt
• 1/2 cup oil
• 2 T cold milk

Pat all ingredients into a pie pan

Slice and put in crust:

• 4 cups sliced apples (7-8)
• 1/2 cup sugar
• 2 T flour
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon

Topping:

• 1/2 cup flour
• 1/2 cup butter, softened but not melted
• 1/2 cup sugar

Sprinkle topping on and bake at 350 degrees for 1 hour and 45 minutes. Bake in a brown grocery bag (place on a cookie sheet to avoid spilling in oven!

market streets creamy clam chowder...

in staying with the theme of yesterday... here is another great take-out, made-in recipe from kristin. we went up to see thriller as friends this fall & had to go get soup & salad @ market street before the show. as we were bellied up to the bar, kristin says--"oh, i have the recipe for THIER clam chowder." to which i of course responded... "well why haven't you brought it to recipe club!?!" so, without fail, the next month she delivered! thanks kris!

{picture courtesy of foodtravelblog.com}

*market street grill clam chowder*

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Directions:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately. Makes 12 servings.

bahama mama chicken tortilla soup...

**sorry i didn't get this posted yesterday!!!! believe me i tried & tried & tried! my computer was on the fritz & kept freezing on me... arrgggghhhh! anyhoo, here it is.

this is another take-out, made-in. i love finding & making up copy cat recipes for some of my restaurant favorites. in this case, Rumbi's Island Grill. i love there chicken tortilla soup! creamy, with a hint of coconut milk & a squeeze of lime... simply delicious. a great twist on a cold weather classic. give it a try the next time you need some warm comfort!

{bahama mama chicken tortilla soup}

3 boneless skinless chicken breasts

8 cups chicken stock

1 cup matchstick carrots

1/3 tsp. ground allspice

1/2 tsp fresh thyme, chopped

1/8 tsp ground cinnamon

1 TBSP fresh ginger, minced

1 TBSP minced fresh garlic

1 cup chopped roma tomato, juices drained off

1 cup coconut milk

1 cup shredded mozzarella cheese

1/4 cup chopped cilantro

tortilla strips**

limes, cut in wedges

salt & pepper to taste

lightly salt & pepper chicken breasts on each side. grill or broil until browned & cooked through. cut into bite size chunks.

in a large pot, combine chicken stock, carrots. all herbs, spices & seasonings. bring to a boil, simmer for 10 minutes or until carrots are tender. add coconut milk, chopped, drained tomatoes, chicken & cilanto. heat through but DON'T BOIL. add salt & pepper as needed.

ladle into bowls & top with tortilla strips & a lime wedge.

Enjoy!!!!!

**for the tortilla strips, you can either slice up corn tortillas & bake or fry them... or just pick some up at your local tex-mex restaurant. bajio, cafe rio & costa vida are all really nice about selling strips & they aren't too expensive.

stacia's southwestern egg rolls...

these are from last months recipe club & they were so delicious! thanks to stacia for bringing them! nothing like blending cooking in cultures! i don't think they are making this egg roll in china town:)

{stacia's southwestern egg rolls}

1 can Corn (drained)
1 can black beans (drained)
1/2 bunch cilantro
Juice from 1 lime
1 1/2 cup of chopped spinach
1 tsp minced garlic
2 medium sized chicken breast...cooked, finely chopped
1 1/2 to 2 cups shredded cheese, mexican mix

Spices : I don't have exact amount, but will guestimate. (I usually mix all the spices, garlic, lime and cilantro in a little olive oil (about 2-3 Tbs) first so that it brings their flavor out more.)

Cumin about 1/2 tsp to 3/4 tsp
Chili powder about 1/2 to 3/4 tsp
Salt to taste
Pepper to taste
Cracked red pepper or cayenne pepper to desired spiciness

1 packet of 20 egg roll wraps.

Mix it all together, put about a big spoonful inside the wrap. (It takes a few times to judge the size of the egg roll and you will think you have too much and think you need to make them bigger)...don't. Roll it up tight. Seal edge with a little water.

Deep fry in oil.

Serve with Ranch Dressing, spiced with a little hot sauce

so close to 100...

100 thousand that is:) i can't believe how amazing the response to our little recipe club blog has been! we are just a few hundred hits away from 100,000! CRAZY!!! thank you to everyone who looks & hopefully cooks what we make. recipe club is tomorrow night & it is sure to be another great night! in honor of 100,000 hits i will be posting a new recipe everyday for the rest of the week, so check back for some great new recipes...

& thanks again! we hope that our recipes have made a mark at your tables!

easy breezy baked sweet potato fries...

i had never been a big sweet potato fan, which is so bazaar, seeing that i like almost everything:) but in the past few years i have had my eyes opened to some recipes that i am completely in love with... sweet potato dishes! oh how i love you now & wish i could take back all those thanksgivings with not as tasty sweet potato dishes. anyhooo- i love sweet potato fries & even though they don't cook up as crisp when you bake them vs. frying them, they are about 1 trillion times healthier (ok, so that might be a slight exageration:)) & just as delicious! not to mention your house doesn't smell like the local fast food joint.

whip up a batch of these next time you want an easy after school snack! the kids will love them & you won't believe how easy & cheap they are!

{sweet potato fries}

fresh sweet potatoes, peeled & cut into 1/2 inch fries
kosher or flake salt
fresh pepper
other dried herbs~thyme, rosemary, oregano, ect.
oil

Pre-heat oven to 475 degrees. Place peeled & cut potatoes in to a medium bowl. Toss with vegetable or extra virgin olive oil, I use 2 TBSP per 1 large potato. Spread onto a baking sheet, keeping in a single layer. Srinkle with a healthy dose of seasoning. Bake for 10-12 minutes, remove from oven & toss. Return to oven & continue to bake another 10 or so minutes. Watching carefully so as not to burn.
Serve with the dip of your choice. My family prefers a BBQ sauce & mayo mix.

get your jam...

so earlier in the summer i started making jam to sell at the local farmer's market. well it kind of took off faster than i anticipated, so needless to say, i have been making a lot of jam:) i never knew how much work went into going commercial with food. it is intense!!!! but now that i have done that i will be getting into shops... legally. they make great gifts & there are lots of different flavors, so you should be able to something for everyone.

i'll be at the bijou market this saturday from 10-4 in provo. come down & give them a try!

hard to make pretty, but even harder not to eat the whole thing:)...

so our cute friend tiffany made this for recipe club last month & it is sooo addicting! i'm pretty sure i planted my self right next to the crock pot & didn't move the whole night:) i had it at my halloween party again last night & again... to die for!

{picture courtesy of tasteofhome.com}

~tiffany's creamy sausage chip dip~

1 lb. italian sausage

(choose mild or sausage depending on what you like)

1/2 of a yellow onion

8 oz. cream cheese

1 cup sour cream

1 can rotel, sightly drained

1 can diced green chilies, drained

In a medium sauce pan, brown onion & sausage. Drain off grease & add remaining ingredients. Stir over medium heat until cream cheese is completely melted & all ingredients are combined. Pour into a crock pot or chaffing dish to keep warm. Serve with tortilla chips.

brit's pumpkin spice bundt cake...

recipe club was super yummy this month! everything that was brought i would make again!!!! this is the dessert that i made. i have made it before & it doesn't hurt that it is really pretty easy:) i think i over cooked it just a tad this time, but it was still really yummy.

{pumpkin spice bundt cake}

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 4 eggs
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 cup canned pumpkin
• 2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients. with a hand mixer or stand mixer, beat on low for 30 seconds. increase speed to high & beat for 4 minutes. pour into a greased & floured (or use this recipe for non stick greatness) & bake at 350 degrees for 40-55 minutes or until toothpick comes out this just a few crumbs. let sit 5 minutes & then turn out onto a cooling rack. glaze with cream cheese glaze & sprinkle with cinnamon sugar.

{cream cheese glaze}

4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2-4 tablespoons milk (skim or regular)

beat together all ingredients until smooth. spoon or carefully pour over cooled bundt cake.

new recipes coming really soon...

recipe club is tomorrow night at kacy's. with the weather getting cooler, i can't wait for some yummy new dishes to make for my family! i will be posting my favorite recipe first thing wednesday morning:) till then, check out some of our other favorites.

krisin's apple spice cake with caramel sauce...

kristin brought this to recipe club a few years ago & it was so yummy!  i made it just last week & had to share it with you!  the caramel sauce is to die for!  & the cake is so moist & flavorful.  with apples in season this is a fall must make!

{Krisin’s Apple Pudding Cake}

1 cup sugar 

1/4 cup butter

1 egg

2 un-peeled shredded apples

1 cup flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 salt

1/2 cup chopped walnuts or pecans (optional)

Pre-heat oven to 350 degrees.  In a medium bowl cream together butter & sugar.  Add egg & beat well.  Add shredded apples & mix well.  Stir in dry ingredients & mix until just combined.  Stir in nuts.  Pour into a greased 9x9 pan & bake for 40-50 minutes.  Serve with caramel spice sauce & whipped cream.

**double recipe for 9x13 pan & bake for 45-60 minutes.

Caramel Spice Sauce:

1 stick butter

1 1/2 cup sugar 

3/4 cup evaporated milk

1 1/2 tsp vanilla

1/8 tsp. nutmeg

In a small sauce pan on medium heat, melt together butter, sugar & milk 

for 10-15 minutes (do not boil).  Stir frequently.  Add vanilla & nutmeg.

i want to make this!...

i just got done watching Martha make this on her show from yesterday.  i was so intrigued by this blueberry corn ice cream sundae!  i think that it looks so unique & delicious!  it has sweet corn ice cream, blueberry & corn compote, paired with toffee popcorn & black pepper whipped cream.  i know it seems like a lot of work, but it definitely looks like it would be worth it.  gotta love a different twist on something that is grown locally!  Thanks Martha... you never disappoint!

here is the link for the recipe

aunt lisa's quick chicken & broccoli pasta...

when i asked my aunt lisa where she got this recipe & if i could get a copy she replies, "of course, it's just Olive Gardens Alfredo sauce with chicken & broccoli added."  at first i thought she just went & bought sauce & added the rest.  but then knowing my aunt lisa, she makes her homemade rolls to use as the wrap for pigs in a blanket, i knew that couldn't be right.  she told me that if you ask Olive Garden will give out there recipes!?!  i haven't tried it yet, but wouldn't that be awesome.  i have always said that there are different types of people as well as different types of situations!  the people who are going to make it & the people who would just prefer to buy it.  & the times where you want to cook & the times you don't want to have to mess up the kitchen.  i think Olive Garden is genius if they really do give out there recipes!!!!!  any-wooo... i hope you enjoy this quick & easy, tasty one from my aunt lisa & Olive Garden to you:)

{aunt lisa's chicken & broccoli pasta}

2- 8oz. packages cream cheese, cubed

1 cup grated Parmesan cheese (the kind in the green bottle)

2 sticks butter

1 can evaporated milk

2 chicken breasts, cooked & cubed

2-3 cups fresh broccoli, steamed

16 oz. pasta of your choice, cooked & drained

In a large sauce pan over medium heat, combine cream cheese, parmesan, butter & milk stirring constantly until smooth.  You might have to whisk it when it all melts.  

Once sauce is finished place pasta onto large serving dish, pour sauce over pasta & top with cooked chicken & broccoli.

dani's creme brulee french toast...

this is another great recipe from my friend dani & who doesn't another recipe that seconds as dessert.  this is a perfect choice for your conference saturday or sunday brunch.  pair that with my hashbrown casserole & some fresh fruit you will have a perfectly delicious breakfast!  

{dani's creme brulee french toast}

1/2 c. butter

1 c. packed brown sugar

2 T corn syrup

6 (1 inch thick) slices French Bread

5 eggs

1 1/2 c. half & half 

1 t. vanilla

1 t. orange extract

1/4 t. salt

Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.

{raspberry cream syrup}

1 cup heavy cream

1/2 cup butter

1 cup sugar

1 tsp. vanilla

1 pint fresh raspberries

in a medium sauce pan stir all ingredients until sugar is dissolved.  let cool slightly & transfer to the blender.  blend on high power with lid on loosely.  pour into a bowl & stir in raspberries.  cool completely as the syrup will thicken as it cools. 

valarie's 2 bite chocolate marshmallow cookies...

these are so delectable as well as just plain darling:)  i love how cute & miniature they are.  they are just perfect for kids little hands!  valarie is just about ready to have a baby, maybe that's why she chose the cute little bundles of yumminess!?!  my only problem with them was since they were little i just ate more of them:)  

{valarie's 2 bite chocolate marshmallow cookies}

   1/2 cup butter

  1 cup sugar

  1 egg

  1 teaspoon vanilla

  1/4 cup milk

  1 3/4 cup flour

  1/2 teaspoon salt

  1/2 teaspoon baking soda

  1/2 cup cocoa

  1 package large marshmallows

blend butter and sugar. add egg, vanilla, milk and remaining ingredients. scoop out cookies with mini ice cream scoop. bake at 350 degrees for 5-7 minutes. remove from oven.

cut marshmallows into thirds. push a third of a marshmallow into the center of each cookie. bake for 2 more minutes. remove from oven and pat down the marshmallows. let cool and frost.

*frosting*

2 cups powdered sugar

1/2 teaspoon salt

5 tablespoons milk

3 tablespoons cocoa

3 tablespoons melted butter

whisk all ingredients together until smooth.

kristin's tuscan tomato soup...

this is such a yummy soup!  so yummy that the bowl i kept from recipe club last night, was gone this morning when i woke up:)  thank goodness for web images so that i could get this recipe up ASAP!

with the weather getting cooler i have totally been in the mood for soup, & this definitely hit the spot!  thanks kris for the great recipe & i can't wait to make it again soon!

{picture courtesy of flickr}

  3 tablespoons olive oil

     2 large onions, chopped

     5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)

     2 cups chicken stock

     1 1/2 cups whipping cream

     1 cup basil pesto

     salt and pepper, to taste

 

    Heat oil in a medium large soup pot.

    Add onions and cook over medium-low heat until completely translucent.

    Add tomatoes and bring to a simmer.

    Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

    Add whipping cream. Add pesto.

    Blend to desired consistency with hand blender, food processor or blender.

    Adjust seasoning with salt and pepper.

 

*Garnish with shaved Parmesan cheese and homemade sour dough croutons!

** recipe makes 1 gallon of soup 

just delicious banana bread...

i have had some other banana bread recipes that i have really liked, but they all seemed to have things that i didn't just have in my cupboard.  the thing that i love about this one is that it is moist, perfectly simple, oh so tasty & has nothing in it that you wouldn't just have.  so let you bananas go brown & get a baking:)

{just perfect banana bread}

4 large bananas, mashed

1/2 cup warm water

2 tsp. baking soda

1/2 tsp. salt

3 3/4 cup flour

2 eggs

2 cups sugar

2 sticks butter, softened

2 tsp. vanilla

1 cup chopped walnuts or pecans

pre-heat oven to 325 degrees.

in a large bowl, cream together butter & sugar.  add eggs & vanilla, beat until light & fluffy.

sift in flour & salt.  mix well.  

in a small cup, dissolve soda into warm water & add to mixture.  blend in bananas & nuts.

pour into 2 regular sized or 6 mini greased loaf pans.  bake for 60-75 minutes for regular sized or 45-55 minutes for mini loafs.  let cool 5 minutes before removing.

heaphy's lasagna a la mexicana...

this is a great dish that my sister, heaphy- whose real name is heather,  brought to recipe club quite a while ago, but i try to space things out a little:)  no matter how long ago she brought it, it is totally yummy!  it's a great mix of dishes & flavors.  it's also really kid friendly which is also a plus!

{heaphy's mexican lasagna}

½ Pkg. (16 strips) wide Lasagna noodles

1 lb. lean ground beef

½ c. chopped onion

½ c. chopped green bell pepper

2  12 oz. jars salsa

1 7 oz. can whole kernel corn, drained

1 tsp. chili powder

1 c. (8 oz) cottage cheese

2 c. shredded medium cheddar cheese

Sliced black olives

Sour cream

Cook lasagna noodles and drain.  Brown onion, green pepper and ground beef, drain grease.  Add salsa, corn and chili powder.  In 9x13 pan, arrange noodles and sauce alternately with cheeses between.

(Save some cheese for top) Garnish with extra cheese and sliced olives.  Cover with foil (use tooth-

picks to keep foil from sticking to cheese!) Bake at 375F for 30-40 minutes.  Let rest for 10 minutes after removing from oven.  Serve with sour cream.

my mom's banana spice cookies with lemon butter icing...

my mom has been baking these cookies for as long as i can remember, & boy am i glad that she has!  they are a light, fluffy, cake style cookie with the best contrast of flavors.  i love the holiday kind of spices in the cookie with the tart, creamy lemon frosting.  again... anything with lemon is a friend of mine:)  hopefully you love these cookies as much as my family does.

** if you are making these for non-lemon lovers (which i can't believe even exist!)  you can always use a cream cheese frosting.

{mom's banana spice cookies with lemon butter icing}

1/2 cup shortening

1 cup brown sugar, packed

2 eggs

1 cup mashed bananas, about 2 bananas

2 cups flour

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. cloves

1/2 cup chopped walnuts or pecans

In a large bowl cream together shortening, sugar, eggs & banana.  Stir in remaining ingredients.  Cover & chill about 1 hour.  

Pre-heat oven to 375 degrees.  Drop dough by rounded teaspoonfuls, about 2 inches apart, onto lightly greased cookie sheets.  Bake 8-10 minutes.  Cool & frost with Lemon Butter Icing.

Lemon Butter Icing

1/3 cup butter, softened

3 cups powdered sugar

2 TBSP lemon juice

1/2 tsp. grated lemon zest

Blend together butter & sugar.  Stir in lemon juice & zest.  Beat until smooth & of spreading consistency.

grandma hope's taco filling...

first, let me apologize for my absence!  between summer vacations & a load of injuries at our house:(  the blogs have taken a little bit of a back seat.  but i am back with a great family heirloom recipe.

my grandma hope was famous for her veggie packed taco filling!  since you make it in large batches & freeze it in containers, it is perfect for those busy nights, when you need something yummy & nutritious on the table quickly.  give it a try & i promise you won't we disappointed!

{grandma hope's taco filling}

6 lbs. lean ground beef, browned & drained

 2 green peppers, chopped

1 yellow onion, chopped

 6 potatoes, peeled & grated

6 carrots, peeled & grated

1 pint ketchup

 1- 46 oz. can tomato juice

  3 packages taco seasoning

 

In a very large pot or electric skillet, brown ground beef & drain off fat.  Add peppers, onions, potatoes & carrots.  Stir until combined.  Add in ketchup, tomato juice & taco seasoning.   

Simmer for about 3 hours, or until veggies are tender.  Makes enough for a very large crown, or as I prefer- place in tupperware containers & freeze until needed.  Perfect for tacos, nachos, taco salads, etc.!

Kelli's Berries & cream in a Cookie Shell...

this is the dessert that jess made last month for recipe club.  it was so fabulous i can't even describe it... you'll just have to make it!  the cookie is sweet & crisp, the berries are tart & juicy & the custard is perfectly creamy to balance it all out!  definitely a keeper!  

*also a great make ahead dessert.  just make the cookies & custard ahead of time & then assemble just before serving.  easy peasy!

{kelli's berries & cream in a cookie shell}

~Cookie~

1/4 c. butter

1/4 c. brown sugar

1/4 c. karo syrup

3 1/2 T. flour

1/2 c. ground pecans

1/2 t. vanilla

Melt butter, stir in sugar and syrup, bringing it to a boil. Remove from heat stir in flour, then fold in pecans and vanilla.

Drop 1 TBSP of batter at a time, 3 inches apart on a cookie sheet lined with parchment paper.

Bake @ 325 degrees for 8 minutes. Cool 30-60 seconds then drape over custard cup letting it completely cool.

~Berries~

Raspberries

strawberries

Blackberries

Blueberries

Lay on a cookie sheet to freeze Take out 20 min before serving.

~Custard~

10 oz White chocolate

1 cup heavy cream

1/2 t. vanilla

Melt chocolate on a double boiler, add cream and vanilla (serve immediately)

Dish berries into cookie cup and pour custard over the top!!

DELICIOUS!!!!!!!!!!!

(makes about 6 servings)

Rosemarie's Fresh Mint Lemonade...

jessica hosted recipe club last month & i have been dreaming about it ever since!  it is perfectly fresh & summery!  i also love that you can make a big batch of the syrup & use it slowly.  i hope you love it as much as i do!  happy bbq season!

-picture courtesy of cafefernando.com 

{rosemarie's fresh mint lemonade}

2 cups sugar

2 1/2 cups water

1 cup good orange juice (not from concentrate)

1 3/4 cup fresh lemon juice

1 cup fresh mint leaves, firmly packed

In a medium sauce pan over medium-high heat, mix sugar & water.  Cook for 5 minutes.  Remove from heat & let cool.  Stir in juices & pour over mint.  Let stand 1 hour, then strain.  Chill in the refrigerator until ready to use.  When you are ready to mix drinks- fill a glass with ice, add a 1/2 a cup of Mint Lemonade Syrup, add water to desired concentration.

**if you want to make a large batch, mix chilled syrup with water to the desired taste.  Don't add ice until you are ready to drink or it will water it down.

don't forget...

to make this, this weekend!  this is one of my favorite cakes & i don't ever miss an opportunity to make it!  hope you all have a very happy holiday & partake of some really good EATS!

{Flag Cake}

2 1/4 sticks butter, at room temperature

3 cups sugar

8 large eggs, at room temperature

1 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon salt

1 teaspoon baking soda

Frosting:

4 sticks butter, at room temperature

3-8 oz. packages cream cheese, at room temperature

1 pound confectioners’ sugar

2 teaspoons pure vanilla extract

2 half-pints blueberries

4 half-pints raspberries

Preheat oven to 350 degrees. Spray an 18 x 12 x 1 1/2

sheet cake pan with Pam for baker”s or Baker’s Joy.  Cream the butter and sugar on high speed until light and fluffy. On medium speed, add eggs, then add sour cream and vanilla. Scrape down the sides and stir until smooth.  Sift together the flour, cornstarch, salt, and baking soda in a bow. With the mixer on low speed,

add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer. Mix just until smooth.  Spread 1/2 of the icing on top of the cooled sheet cake. Outline the star section of the flag with a

toothpick. Pipe two rows of icing, then place 2 rows of raspberries, alternating, to form the stripes of the cake. Fill the upper left corner with blueberries. Pipe stars on top of the blueberries.

Before covering cake with plastic wrap,  place toothpicks in the corners & a few in the middle of the cake to keep the plastic from touching your work of art:)

strawberry lemonade bars...

when you get creative in the kitchen good things don't always happen:)  lucky for all of us this time the outcome was delicious!  it is no secret that i am in love with anything lemon!  but the strawberry in this really balances out the flavors.  i know the recipe is long, & it seems like a lot of steps, but they aren't hard at all.  they are perfect for summer or any other time!

{strawberry lemonade bars}

~crust~

1 cup butter, softened

1 cup powdered sugar

1/2 tsp. salt

2 cups flour

in a large bowl, cream together butter, sugar & salt until light & fluffy.  add flour & mix until just combined.

line a 9x13 pan with parchment paper that hangs over the long sides.  spray parchment paper & sides with non-stick cooking spray.

press crust into the bottom of pan.  bake at 350 degrees for 15-20 minutes or until just starting to turn golden.

~lemon curd layer~

8 egg yolks

2 cans sweetened condensed milk

1 1/2 cups fresh lemon juice

in a medium bowl whisk together all ingredients & pour over hot crust.  return to oven & cook for an additional 25-30 minutes.  chill in the fridge while making the next layer.

~lemon cream layer~

2- 8 oz. packages cream cheese, softened

1 can sweetened condensed milk

3/4 cup fresh lemon juice

grated zest from 1 lemon

1 pint strawberries, hulled & sliced

in a medium bowl, whip together all ingredients until thick & fluffy.  spread over cooled lemon curd layer.  arrange the sliced strawberries over the top of the cream layer.  place in the fridge to chill while making strawberry glaze.

~strawberry glaze~

1 pint strawberries, pureed in blender or food processor

1 cup water

1 cup sugar

3 TBSP corn starch

in a medium pot, over medium heat, combine strawberries & water.  in a small bowl, combine sugar & corn starch.  whisk sugar into strawberry mixture.  bring just to a boil, whisking constantly.  spread over sliced strawberries.  return to fridge to chill completely.

Enjoy!

brit's coconut shrimp...

i made these for Father's Day & served them with the aloha salad instead of chicken!  they are so yummy & really not to tough!  they were the perfect pair for our Father's Day Surf & Turf!  hopefully they find there way into your kitchen too!

brit's aloha chicken salad...

i love a salad similar to this one at Zupas so much, i have tweeked a few things to make it the way i wanted it but that what makes cooking so great!   so, my girlfriend debbie lew & i rolled up our sleeves & started blending up ingredients to create just the right dressing.  after a couple of tries & a sink full of bad batches, we finally agreed... perfect!  let me know what you think!

{aloha chicken salad with pina colada dressing}

3 romaine lettuce hearts, chopped

2 large cans mandarin oranges, drained

1 large can pineapple tidbits, drained

1 red onion, diced

1 1/2 cups tortilla strips

3/4 cup crumbled feta cheese

3-4 chicken breasts, cooked, cooled & cubed

toasted coconut, optional

Toss all of the ingredients together in a large bowl or layer on a platter.  Serve with Pina Colada Vinaigrette dressing.

PINA COLADA VINAIGRETTE

1/2 cup plus 2 TBSP sugar

1/3 cup mr. & mrs. T's pina colada drink mix

1/3 cup rice or apple cider vinegar- rice will make it more mild or 

apple cider will make it stronger tasting

1/2 tsp. ginger powder

1 tsp. dry mustard

1/2 tsp. salt

1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil.  Blend well until light & frothy.  With the blender still on, slowly add oil in a steady stream.  Keep blending until the dressing is emulsified & thickened.  

brit's creamy lime pies...

these are such a great compliment to any summer dinner.  they are cool, creamy, refreshing & super delicious!  i actually used pre-made mini pie crusts.  they cut quite a bit of time out of the process & made them the perfect size.  whip some of these up for a super yummy & easy treat!

{brit's creamy lime pies}

8-10 mini graham cracker crusts

3/4 cup fresh lime juice

2- 8 oz. packages cream cheese, softened

1 can sweetened condensed milk

finely grated zest of one lime

green food coloring

1 cup cream fraiche or crema

1/4 cup whipping cream

1/4-1/3 cup powdered sugar

In a large mixing bowl, whip together lime juice, cream cheese, sweetened condensed milk & lime zest.  Add 1-2 drops green food coloring.  Spoon into pie crusts & place in the fridge.

In a seperate bowl, whip together cream fraiche, whipping cream & powdered sugar.  Whip until light & full.  Spoon onto lime filling & put back into the fridge.  Chill at least 4 hours or overnight.

Garnish with sliced lime.

kacy's layered peanut butter cup bars...

i love these bars so much!  i had them for the first time when i was pregnant... & i was hooked!   and who doesn't love a peanut butter cup!?!

{kacy's peanut butter cup bars}

3/4 cup brown sugar
3/4 cup sugar
3/4 cup butter or margarine
3/4 cup peanut butter
2 eggs
3/4 tsp soda
1/2 tsp salt
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup oats
 
Cream together sugars & butters. Add eggs and vanilla. Mix well. Add remaining ingredients and mix well.
Spread into a jelly-roll pan and bake @ 350 10-12 minutes. Cool for 10 minutes. Whip 1 1/2 cup peanut butter and spread over warm bars. When completely cool, spread with chocolate frosting. (homemade or canned)