Long Time No Posting!

Well, a lot has happened in the last year!  I had a car accident that took all my energy to recover from, my husband was out of work for six months and so I worked extra days at my "real" job to pay the bills and once my brain started to work again my jewelry making business has taken off!  But I still love food and cooking.

I found Pinterest and from there I found Foodgawker.  Foodgawker is like Facebook for recipes!  I have found so many delicious recipes on this site I can't even begin to cook them all!  So, I am just going to link to many of my favorites.

I am making brownies for a Labor Day Party...these kick butt...and probably make your butt bigger but they are so worth it.

Pretzel Crust Brownies

crust

• 2 1/3 cups pretzels, crumbled
• 1 cup butter, melted
• 5 Tbsp granulated sugar

First, preheat the oven to 400.  Crush up your pretzels and add to the sugar in a bowl, pour in the melted butter and stir.  Press into your baking pan (I did coat mine with a cooking spray first) and bake for about 7 minutes in the oven.  It will be bubbly.  I added Heath Toffee bits and chocolate chips...no I didn't measure I just sprinkled them on until I thought it was enough.

For the brownies I used a box mix.  I like the Pillsbury Chocolate Fudge Brownies in the family size ( a 13x9 pan)  I mixed them according to the directions while the crust was in the oven.  Once the crust came out of the oven and the bits and chips were all added I poured the brownie batter over it and baked according to the directions on the box.  Let them cool (it will be difficult) then cut into squares.

My husband took them into work and I got two tiny brownies brought home to me..they are delicious.  So making them again for a party.

I also made these brownies (not sure you can call them brownies) for two different things and they are so rich my family actually said..don't make them again soon...

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html#ixzz1WZRQZcd6

Yup...they taste like you'd imagine...delicious!

Now that you need insulin I'll post a couple of other recipes.

Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1-2 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed
1 cup shredded  mozzarella cheese, divided
2 Tbsp. grated Parmesan cheese
1 package Italian dressing mix

Directions:
Heat oven to 375ºF.


Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes and the dressing mix,  bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.


Now I will tell you that I used more cheese that this recipe called for and I used and Italian Blend Shredded Cheese.  I also added Turkey Italian Sausage that I browned and drained.  This has been added into my rotation of favorite dishes.

I also had someone ask me for my Chicken Enchilada Recipe.  I am sure I got part of the recipe from Campbell's soup, but here goes

Chicken Enchilada Recipe

Buy a roasted chicken from the grocery store and shred it into a large pot.  Add 1 can Cream of Chicken soup, 1 cup sour cream, 1 cup Mexican cheese ( it is a shredded cheese blend by Kraft)1 cup of chunky salsa and a package of taco seasoning mix and my secret ingredient a package of ranch dressing mix, I also like to add a can of black beans and a cup of frozen corn.  When it is well mixed and hot and bubbling, spoon into flour tortillas, spread a layer of salsa on the bottom of a baking pan and place the enchiladas on top.  I usually pour more salsa on top and layer with more cheese.  Bake at 375 degrees until bubbly and cheese is melted.

I like to serve it with taco sauce, sour cream, guacamole and some chopped tomatoes oh..and don't forget the margaritas!

So, I will try to post more recipes than I have in a long time.  Hope you love these!

Peanut Butter Fudge Pie

Oh what to make for a big boys birthday?  After 3 birthdays we are sick of cake. (our son gets two..the real one and the one with Grandpa and Grandma)  So I am watching the Food Network  the other day.  The Neely's were on and they made a peanut butter pie.  It reminded me of a pie my friend Kathy made way back when...but her pie had a fudge layer on the bottom.  Thanks to Google I found a number of recipes and settled on this one from Eagle Brand.

Chocolate Peanut Butter Mousse Pie

Ingredients

• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2/3 cup semi-sweet chocolate chips
• 1 (9-inch) graham cracker crust
• 1 (8 oz.) package cream cheese, softened
• 1 cup Jif® Creamy Peanut Butter
• 2 cups frozen whipped topping

Instructions

• COMBINE 1/3 cup sweetened condensed milk and chocolate chips in microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir until smooth. Place 2 tablespoons chocolate mixture in small resealable plastic bag for drizzle. Spread remaining chocolate mixture evenly onto bottom of pie crust. Chill 10 minutes.

• BEAT remaining sweetened condensed milk, cream cheese and peanut butter in large bowl with electric mixer until smooth. Fold in whipped topping. Spoon over chocolate layer. Cut corner off bag with reserved chocolate mixture. Drizzle over pie.

• FREEZE 1 hour or until firm. 

• Can be made ahead and kept in freezer. Transfer from freezer to refrigerator 30 to 45 minutes before serving.

 I'll add the final picture before we cut them with the chocolate on top.  Of course I had to make two, I know our friends and one pie would never be enough.  Last but not least is a picture worth a thousand words :

                     Every little boy loves to lick the bowl after you make dessert!

Here are the pictures of the finished pies:

Our How to Train Your Dragon Cake

So the Dad and Lad Cake challenge this year was your favorite movie.  Of course Justin had to do Toothless from How to Train Your Dragon.  Lucky for me I had an article from several years ago about how to make a dragon cake..check it out  It didn't look very difficult, and with a few modifications I knew we could do it!

I read a number of reviews that said frosting the pieces was not the easiest to do, so I decided to cut the pieces and then freeze them.  This made them sturdy enough to be picked up and I carved the shape for the head and tail ...then frosted the areas that would be hard to get to once it was assembled.  My son wanted black frosting, but we only got to dark gray and that worked really well.  I used white chocolate wafers (like you melt to make candy) and shaped them like the eyes on the cartoon and used frosting to make pupils, and white chips for the nostrils.  I added a small plastic Hiccup figurine and made a book out of graham crackers "Dragon 101".   The whole thing went back to the deep freeze.

Here is the finished dragon:

And here is my son with his trophy...he took first place!

 

Yes, that is another version of the dragon cake beside his...it was second place and the Titanic took third.

So you can see, different people make the same cake different ways.  

Any cake that didn't win was eaten by all of us and the top three were auctioned off..all proceeds go to the Pack.  Justin wanted me to bid on his cake, but I knew we could make another one, I was willing to pay $20 for our cake.  The third place and second place cake each went for around $40...then came our cake...first bid was $10! and before I could bid a shout came out.....$50!!!!!  They wanted that cake..so I told Justin we would make another one for him.  It turned out that the winner was Jared's Grandma buying it for him.  I haven't blogged here about Jared, but he is a member of our pack that has had serious health issues for over a year and hasn't let it get him down.  He is an awesome kid...so if someone had to have that cake, I was glad it was him!

So I will be making another dragon cake for a certain boys birthday in July. 

Kentucky Derby Time

So here in Kentucky the week before the Derby is about food and fashion.  Most of us can't parade around in giant decorated hats, but we can eat and drink  like we are at the races!  Here is a version of a famous pie that is delicious if you love nuts and chocolate.

This delicious Kentucky bourbon chocolate walnut pie is traditionally served at the annual Kentucky Derby Horse race. This pie recipe is similar to the Melrose Inn's famous "Derby Pie," which has been served at the race for over 50 years.

Makes 1 Kentucky Bourbon Chocolate Walnut Pie

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

• 1/2 cup flour
• 1 cup sugar
• 2 eggs, beaten
• 1/2 cup melted butter
• 2 tablespoons Kentucky bourbon
• 1 cup chopped walnuts
• 1 1/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• pinch of salt
• 1 ready-made piecrust

Preparation:

Preheat oven to 350 degrees F.

Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked piecrust. Bake for 40 to 45 minutes. Let cool before slicing.

* Note: If you ever include a similar recipe in a cookbook, you can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie." 

 

And of course it wouldn't be the same without the Mint Juleps

 

Ingredients

• 2 cups water
• 2 cups white sugar
• 1/2 cup roughly chopped fresh mint leaves
• 32 fluid ounces Kentucky bourbon
• 8 sprigs fresh mint leaves for garnish

Directions

1. Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
2. Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Fiction and Recipes

So I love to read, and not just cookbooks and recipes on the net!  I tend to find books to read that combine things I love.  More often than not, these books have recipes in them.  At my local library I discovered author Joannne Fluke.  Her books have a central character that owns a little cookie bakery and also seems to keep solving murder mysteries!  The best part for me is that as Hannah makes different recipes in the story, the author includes the recipes in the books.  I just read the Apple Turnover Murder and can't wait to make several of the recipes.  I broke down and bought this one and read it in one day.  (which is why I almost never buy books..I am a very fast reader)
I just checked Joanne's webpage and she is compiling all of the recipes from the book into a cookbook...so I guess I will have to buy that for sure!

Lots of Chocolate Pie Recipes

I saw this link and had to pass it on.  I love, love, love chocolate pie and here is a great list of recipes.
Let me know if you make one and how it came out!

http://www.womansday.com/Articles/Food/Recipes/12-Decadent-Chocolate-Pie-Recipes.html

Comfort Food for the Frozen Tundra!

Living here in the Cincinnati area gives me a unique perspective on Winter. I grew up in Northern Ohio (Canton and Toledo) and weather that just shuts this area down wouldn't cause someone in those towns to blink twice.
Yesterday we got about 5 inches of snow and everything closed down, and I am ashamed to say after living here almost 20 years I have become one of them! No school for my son and no work for me on Thursday. This morning I woke up to continued flurries and school canceled again, called my work and only have 2 clients so I am not going in... I have become a weather wimp.
So as I sit here sipping my coffee I am thinking of what to make for dinner, I want comfort food! Food that makes you warm and cozy and reminds you of when you were a kid. I've considered Pancakes and Bacon for dinner (love to make breakfast for dinner). But I have 2 pounds of extra lean ground beef that needs to be used up so I think I will make my version of 9 Layer Dip.
This recipe evolved from my love of TGIFriday's Nine Layer Dip (do they even have it anymore?) I used to order it for my dinner! I created my own version and left out stuff that not everyone enjoys (I put it on the side) So here is my recipe:

LYNN'S LAYERED TACO DIP

1 lb lean ground beef
1 pkg taco seasoning
1 can refried beans (I like to use the fat free ones)
1 can black beans
1 jar chunky salsa (your favorite will work)
1 can sliced black olives
sour cream
shredded cheese

(guacamole is good on this too and if you want more of a taco salad add lettuce on your plate before eating)

Brown the ground beef and add taco seasoning per package instructions.  Spray a casserole or baking dish with a non stick spray.  Spread the refried beans in the bottom of the pan.  Add the seasoned and browned ground beef.  Next layer the black beans (sometimes I add corn too), salsa, black olives and top with shredded cheese.  Bake at 400 degrees until cheese is bubbly.  Serve with chips, more salsa and taco sauce, sour cream and anything else you like on your tacos!  Yummy.

As with any recipe, add or subtract what you like or don't like.  Always try to use what you have in the pantry first.

My next recipe is for an easy pie.  I am sure this came from a Pillsbury recipe book that I picked up by the cash register at my local store.  I have long since lost the book, but I still make what I call a Quickie Pie every so often.  This is also good for breakfast.

Lynns Quick Little Pie

1 pre made pie crust (the kind in the dairy case that is rolled up..not the frozen ones)
   you could make your own pie crust if that is your thing... I just like making it as easy as possible
1 can of your favorite fruit pie filling (I like apple and cherry the best)
Soft cream cheese in the tub - I usually use a cheesecake flavored one (if you don't like cream cheese omit this ingredient)
sugar
cinnamon
butter or butter substitute spray

I use parchment paper on a cookie sheet for baking.  Heat oven to 425 degrees. Unroll the premade pie crust on the parchment paper.  Spread the cream cheese down the center of the crust (about a 2 inch wide strip).  Add the pie filling down the center.  I usually sprinkle some cinnamon on it at this point.  Fold your pie crust over the fillings overlapping the sides (it looks like a roll) with the ends open.  Brush on melted butter or spray with butter substitute and sprinkle with sugar and cinnamon.  Bake for abou 20 -25 min until crust is brown and fruit filling is bubbling.  Let cool for 10 minutes then eat!  You can add ice cream or whipped topping if you like.  This is great when you don't want a whole pie for only a few people.

Stay warm!

Happy New Year!

I look forward to finding new and delicious recipes to tempt you with in 2010.  So will you be saying 2000 - 10 or 20-10?  So far I am hearing a lot of 20-10. 

What to do with that Left Over Turkey!

Just when you were wondering what to do with those turkey leftovers, I found two good recipes to try. The Turkey Tetrazzini is in the oven right now and the soup is on the stove. I made a few adjustments to the original recipes from All Recipes.com. Like always, I say use what you have or like to make it your own.

Turkey Tetrazinni

Ingredients

• 1 (16 ounce) package uncooked spaghetti (I used fettuccini noodles)
• 1/2 cup butter
  
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 2 cups grated Parmesan cheese ( I used an Italian mix of Parmesan/Romano/Mozzerella)
  
• 4 cups chopped cooked turkey
• I also added a small pkg of frozen peas and carrots
  
  
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
   
   
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
   
   
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
   
   
4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
   
   
   

Nutritional Information

Servings Per Recipe: 8

Amount Per Serving

Calories: 594

• Total Fat: 24.1g
• Cholesterol: 106mg
• Sodium: 964mg
• Total Carbs: 51.9g
• Dietary Fiber: 1.6
• Protein: 40g
  
  
  

=========================================================================
Turkey Wild Rice Soup

Ingredients

• 3 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 1/2 cup finely chopped green onions
• 1/2 cup uncooked wild rice
• 8 slices bacon
• 1/2 cup margarine
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 2 cups half-and-half cream
• 1 1/2 cups cooked, diced turkey meat
• 2 tablespoons dry sherry

Directions

1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Nutritional Information

Turkey Wild Rice Soup

Servings Per Recipe: 9
Amount Per Serving
Calories: 433

• Total Fat: 32.9g
• Cholesterol: 55mg
• Sodium: 1113mg
• Total Carbs: 16.8g
•  Dietary Fiber: 0.8g
• Protein: 17.2g

NOTES:

Ok, they may think this is 9 servings, but it is so good that it would never feed 9 people.  So I added 2 more cans of broth to the soup pot, I made some white rice (yes the boil in bag kind) and added it, and I added some frozen spinach.  I also doubled the turkey.  My husband practically licked his bowl clean...but if you know him this is not that unusual.

French Silk Pie

Thanks to Ruth Madziarczyk, a relative of mine for this recipe.  I love French Silk Pie and I love family recipes.


Cousin Ruth's French Silk Pie

1 baked pie shell
1 c. butter (2 sticks)
1 1/2 c. sugar
2 t vanilla
4 eggs
2 squares unsweetened chocolate (melted)
1/2 pt. whipping cream, whipped
Chocolate shavings from a square of semi-sweet chocolate or any good quality candy

Cream butter and sugar. Add eggs one at a time beating about 4 minutes in between each egg (less if... you're using a Kitchenaid). Blend in chocolate and vanilla. Pour into pie shell and chill about 6 hours.
 

Just before serving top with whipped cream. (I put the whipped cream on with a decorator's bag and big star tip.) Sprinkle with chocolate shavings (I use a vegetable peeler to shave the chocolate.)

 

This recipe contains raw eggs so I thought I would also include a recipe with cooked eggs..

This recipe is from Taste of Home 

French Silk Pie Recipe

 Ingredients:

• 1 sheet refrigerated pie pastry
• 2/3 cup sugar
• 2 eggs
• 2 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1/3 cup butter, softened
• 2/3 cup heavy whipping cream
• 2 teaspoons confectioners' sugar
• Whipped cream and chocolate curls, optional

Directions

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
• Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
• In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
• In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
• In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
• Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.

Nutrition Facts: 1 piece (calculated without whipped cream and chocolate curls) equals 450 calories, 33 g fat (19 g saturated fat), 139 mg cholesterol, 223 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

 

Sweet Toasted Pecans

I love these!  I started to make them about 10 years ago and I love to munch on them during the holidays.  They are easy to make and delicious.  Buy a few decorative tins and give them as presents.

Servings - 8 

Yield 2 cups

Ingredients

• 1 egg white
• 1 teaspoon ground cinnamon
• 1 cup sugar
• 3/4 teaspoon salt
• 2 tablespoons vanilla extract
  
• 1 pound pecan halves

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
2. In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and vanilla. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.
3. Bake in preheated oven for 1 hour, stirring every 15 minutes.

Nutritional Information

Amount Per Serving  Calories: 492 | Total Fat: 40.9g | Cholesterol: 0mg

It's Turkey Time!

this article is copied from All Recipes.com



Don't be stuck with a turkey that is too small for your gathering or still frozen the morning of your feast!
Use these guidelines to avoid those mistakes:

How to Buy a Turkey

Things to think about:

• Size. Count on 1 to 1 ½ pounds of turkey for each guest, depending on whether you want plenty of leftovers or just a few. You can also choose to buy two medium-sized turkeys rather than one giant one, to cut the cooking time. This also allows you to cut one turkey for serving while the whole bird is displayed on the table.
  
  
• Fresh or Frozen? This depends on your needs. A fresh turkey costs more but doesn't need thawing. Some butchers also offer “heritage” breeds of turkey. (You should buy it no more than one or two days ahead of time--it's best to order in advance from your butcher or grocery store meat department). Frozen turkeys are less expensive and available year-round, but must be thawed before cooking. 

How to Thaw a Turkey

There are two safe methods for thawing a turkey:

• In the refrigerator. This is the preferred method, but can be difficult to arrange with a fully stocked fridge. Clear some space and allow one day for every 5 pounds of meat: a 15-pound turkey will require three days to thaw thoroughly.
  
  
• Submerged in cold water. Using your sink or a bucket, keep the turkey in its original wrapper and make sure it is completely covered with cold water. You may need to cover the turkey with a plate and place some heavy cans on top of it to keep it totally submerged. It is vital for the sake of safety that you change the cold water every 30 minutes. Using this method, it will take approximately 30 minutes per pound to thaw a turkey.

It is also possible to use a combination of the two methods--use the fridge for the first two days of thawing, and the sink on the day before Thanksgiving, when the refrigerator fills up with other holiday dishes.

Mini Meatloaves from Kraft Foods

Kraft foods

Marvelous Mini Meatloaves

Prep Time:

10 min

Total Time:

50 min

Makes:

6 servings

What You Need

Take 1 lb. extra-lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...

	1 tsp. Italian seasoning	spaghetti sauce	KRAFT Shredded Mozzarella Cheese
	2 tsp. chili powder	TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa	KRAFT Mexican Style Finely Shredded Four Cheese
	1 tsp. dried oregano leaves	chopped roasted red peppers	ATHENOS Traditional Crumbled Feta Cheese
	1 tsp. garlic powder	KRAFT or BULL'S-EYE Original Barbecue Sauce	KRAFT Shredded Cheddar Cheese

Then follow our 3 simple steps:

HEAT oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray.
MAKE indentation in center of each with back of spoon; fill evenly with 3/4 cup add-ins.
BAKE 30 min. or until meatloaves are done (160°F). Top with 3/4 cup cheese; bake 5 min. or until melted. Let stand 10 min.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion

Serve with a hot baked potato and steamed seasonal fresh vegetables.

Make Ahead

Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze 1 hour. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, then reheat in 375°F-oven 20 min. or until heated through.

Is it a cookie or a bar?

Ok, I know this has Crisco in it...but this is from an old cookbook I have.  And they are goooood!  Especially in the morning with a cup of coffee.

Chocolate Nut Slices

Makes about 36

For the cookies:
3/4 cup Butter Flavor Crisco (Golden Crisco, in Canada)
1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
2 tablespoons milk
1 1/2 teaspoons vanilla
1 egg
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
1/2 cup semisweet chocolate chips

For the drizzle:
1/2 teaspoon Butter Flavor Crisco
1/2 cup white melting chocolate, cut into small pieces
chopped pecans

Preheat oven to 350F. For cookie, combine Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in nuts and chocolate chips. Divide dough into 4 equal portions. Form each into 1x8-inch roll on waxed paper. Roll the dough to get a nice round shape. Place 3 inches apart on an ungreased cookie sheet. Bake 10 minutes or until set. Cool on baking sheets.

For the drizzle, combine Crisco and white chocolate in a microwave-safe cup. Microwave at 50% power. Stir after 1 minute. Repeat until smooth. Or you can melt them in a double boiler over low heat. Drizzle this mixture back and forth over the cooled cookie rolls. Sprinkle with nuts before chocolate hardens. Cut the rolls diagonally into 1-inch slices.

Can I have a Cookie?

I know..It is another cookie recipe. But these are a holiday tradition at my house.  Easy to make and once again you get that sweet and tart flavor. This recipe is from a Pillsbury cookbook that I got in 1996, but we were making them way before then.


SUNBURST LEMON BARS

Base

2 cups all purpose flour
½ cup powdered sugar
1 cup margarine or butter, softened (I use butter)
Filling
4 eggs, slightly beaten
2 cups sugar
¼ cup all purpose flour
1 teaspoon baking powder
¼ cup lemon juice

Glaze

1 cup powdered sugar
2-3 tablespoons lemon juice

Heat oven to 350 degrees F. Lightly spoon flour into measuring cup and level off. In a large bowl, combine all base ingredients; beat at low speed until crumbly. Press evenly into the botton of an ungreased 13 x 9 inch pan. Bake for 20-30 minutes until golden brown.
In a large bowl, combine all filling ingredients except lemon juice, blend well. Stir in ¼ cup lemon juice.
Remove pan from oven and pour filling over warm base. Return to oven and bake an additional 25-30 minutes. Cool at least one hour until completely cooled.
In a small bowl make the glaze and glaze the cooled bars. Cut into bars. Makes approximately 36 bars.

How About A Piece of Pie?

This recipe is from an old Pillsbury Holiday Cookbook that I bought by the cash register at the grocery store. They don't have it on their current web site. We love the sweet/tart combination of this pie. It is especially good warm with some vanilla ice cream on it.

Cranberry Peach Pie

• 
  
  1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
  
  
  

FILLING

• 
  
  2 cups fresh or frozen cranberries
  
  
  
• 
  
  ½ cup sugar
  
  
  
• 
  
  2 tablespoons cornstarch
  
  
  
• 
  
  1 (21 oz.) can peach fruit pie filling
  
  
  
• 
  
  egg yolk, beaten
  
  
  
• 
  
  1 teaspoon water
  
  
  

Prepare pie crust according to package directions for a two-crust pie using a 9 inch pie pan.

Heat oven to 425 degrees F.

In a large bowl, combine cranberries, sugar and cornstarch; mix well. Add pie filling, stir gently. Spoon into pie crust-lined pan.

Unfold second pie crust. Use star-shaped cookie cutter to cut a pattern of stars in the dough.

Make sure to leave a 1 ½ inch edge on crust. Reserve the cutouts. Place crust over filling, fold

top crust under bottom crust. Press together to seal. I usually pinch it together to make a little pattern on the edge. (I sometimes just cut slits in the top crust if I don't have the time to make the fancy cutouts.)

In a small bowl combine egg yolk and water. Brush over top of crust. Arrange the star cutouts on top of crust and brush with egg mixture

Bake at 425 degrees F for 30-40 minutes or until crust is a deep golden brown and filling is bubbly. Cover edge of crust with foil after 15-20 minutes of baking to prevent excessive browning.

Can I have a Cookie?

This recipe is from All Recipes.com

So I started looking for a cherry crisp recipe, and I saw several that I will try soon, but these cookies made my mouth water!  All my favorite things, cherries, chocolate, toffee chips and oatmeal, so I printed out this recipe too!  I think this would be great with dried cranberries (I'm trying that for the next batch).  I also made about 6 smaller logs rather than 3 big ones so that it would chill faster.  This is a great cookie with crunchy edges buy still soft in the middle.  With my oven I added 2-3 minutes to the cooking time.

CHEWY OATMEAL CHERRY TOFFEE CRISP

       

            Ingredients

                       

•                     1 1/2 cups all-purpose flour
•                     1 teaspoon baking soda
•                     1 cup unsalted butter, softened
•                     3/4 cup brown sugar
•                     3/4 cup white sugar
•                     1 egg
•                     1 teaspoon vanilla extract
•                     1 1/2 cups rolled oats
•                     1 cup dried cherries
•                     1 cup miniature semisweet chocolate chips
•                     1 cup toffee baking bits

                                  

1. Sift together the flour and baking soda; set aside. In a large bowl,cream together the butter, brown sugar and white sugar until smooth.Beat in the egg and vanilla. Gradually stir in the sifted mixture, thenmix in the oats, cherries, chocolate chips and toffee bits until evenlydistributed. Divide the dough in to 3 portions and form them into logs,about 2 inches in diameter. wrap in waxed paper and refrigerate orfreeze until firm.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets orline them with parchment paper. Slice dough logs into 3/4 inch thickslices. Place the cookies 2 inches apart onto the prepared cookiesheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to coolon baking sheet for 5 minutes before removing to a wire rack to coo lcompletely. 
   

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I saw this recipe and can't wait to try it..I am hoping it tastes like the famous Girl Scout Cookies!              

Wintermint Wafers

Ingredients:

Chocolate Cookies:
1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 teaspoon peppermint extract
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 1/2 cups flour

Chocolate Coating:
1 pound semi-sweet chocolate, chopped
1 teaspoon peppermint extract

Cooking Directions:

Chocolate Cookies:
In large bowl, beat butter and confectioners’ sugar with electric mixer until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.
Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.
Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.
Chocolate Coating:
Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.
To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack to let chocolate set. Repeat with remaining cookies.
Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.

Is it soup yet?

The title says it all, here are some of my favorite soup recipes.

Here is my version of Italian Meatball Soup.  No self respecting Italian would claim this, but my family loves it.  It is a mis-mash of several recipes including Minestrone,and a Tortellini Soup.  Like my other soups, a lot of what goes in the pot has to do with what is in the cupboard.

LYNN'S ITALIAN MEATBALL SOUP

1 quart Chicken Broth (don't have it use Beef instead)
1 14 oz pkg of frozen meatballs
1 large can of Italian style diced tomatoes
2 cans Cannellini Beans
1 can Kidney Beans (drain all the beans)
1 small can tomato paste
1 pkg frozen spinach
1 pkg frozen peas and carrots
1 can green beans (drained)
3/4 cup orzo pasta
1 lb Italian sausage (I usually use turkey sausage)
2 pkgs of the Italian dressing mix (you know the dry stuff...I buy the store brand instead of the name brand)

Cook the pasta according to the package directions.  Brown the sausage.

 If you are in a hurry use a soup pot, but I often put this on in the morning in my slow cooker so it is ready when we get done at work.  I add all the ingredients into the pot and stir adding the frozen meatball and spinach last.  If I am using a crock pot I wait on the pasta and cook it and add it right before serving,  I have also substituted cheese tortellini for the pasta.

After all is heated thru, serve with shredded Parmesan and/or Romano cheese and a hunk of Italian Bread with butter.  Nothing better on a cold night.

I hope you love this as much as my family and friends do!
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LYNN'S TORTILLA CHICKEN  SOUP

1 Roasted Chicken from your local grocery store
2 pkgs. taco seasoning
1 pkg. ranch dressing mix
2 cans black beans
1 large jar salsa
1 quart chicken broth
1 bag frozen corn
2 cans kidney beans
1 can chili beans

Shred the chicken and place in a large soup pot with all the remaining ingredients.  Cook on low for about an hour, stirring occasionally.  Serve with sour cream, tortilla chips and cheese!  Perfect for a chilly winter night.

Welcome

I love reading cookbooks, and the internet is full of recipes! I am in heaven. So I thought I would start a blog and post my favorite recipes and links to recipes I want to try. If you have any recipes you want to share, let me know...you can join in too!

I often make adjustments to the recipes I find online and I will try to let you know what I do, but I cook in the tradition of my Grandma and throw in some of this and some of that!