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)