Citrus Sugar Cookie Frosting

This is for you Jeannie!

My dad makes the best sugar cookies with the best citrus frosting, here is the recipe for the frosting (It really is this easy).

1/2 cube butter
water
powdered sugar
Concentrated Orange Juice (not OJ already mixed up)

Melt the butter, pour in powdered sugar and mix. Add water if necessary to make it the right consitency. Add 3 Tbsp (or more) of concentrated orange juice-right out of the can. Add more if you want to make it stronger. Enjoy!

Simmering Holiday Potpourri

I had some friends requesting this recipe, it honestly makes your home smell like the holidays, it's one of my favorites!!!

1 orange
1 lemon
1/2 cup (more if you'd like) cranberries
8 (1/2) cinnamon sticks
Bay leaves

Cut lemons and oranges into quarters, Combine all ingredients in a pan with 6-8 cups water. Bring to boil. Reduce heat and simmer for as long as desired. Add more water as needed. Cover leftovers and refrigerate. Can be used for days...just return to stove top and heat. Enjoy!

WhiteBean Chicken Chilli

I can't take any credit for this one, my friend had me and the girls over for a playdate a few weeks ago and she made this for lunch....it's heavenly, I just had to share!!

2 chicken breasts, cubed
1/2 cup chopped onion
1 clove garlic, minced
1 tbsp oil
2 cans white beans
2 (14.5 oz) cans chicken broth
1 cup dry elbow macaroni
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream

1. In large pot, saute chicken, onion and garlic in oil, until chicken is no longer pink.
2. Add all other ingredients, except sour cream and whipping cream.
3. Bring ingredients to a boil. Reduce heat and simmer uncovered for 30 minutes.
4. Remove from heat. Stir in sour cream and whipping cream. (It's important to stir in sour cream first to keep the whipping cream from curdling.) Enjoy!

PISTACHIO MARSHMALLOW SALD

This is another holiday classic at our house, I LOVE it!

2 boxes of Jello Pistachio mix
2 large cans of crushed pineapple
1 large tub of whip crème

Mix pistachio mix with pineapple (do not drain pineapple – the juice mixes with the dry pistachio mix). Spoon in marshmallows and mix together with pistachio/pineapple mixture. Add whip crème and mix together.

Marshmallow Fruit Salad

I am getting so giddy that the holidays are getting close. This is one of my favorite salads my mom would make for special occasions. I will be making this one for Thanksgiving this year. Yum!

2 large cans of Pineapple Tidbits (or Chunk, but you have to cut the chunks in half)
2 large cans of Mandarin oranges
Small bag of mini marshmallows
Small bag of coconut
1 pint of sour cream

Drain pineapple and mandarin oranges. Put fruit in a large bowl and add mini marshmallows and coconut to your desire. Add sour cream by the tablespoon (start out with 2 tablespoons) and mix together. Add more sour cream, marshmallows and coconut as desired. Enjoy!

Warm Lemon Chicken Sandwich

2 Lemons
2 Tbsp. FRESH thyme leaves
pinch of salt and fresh ground pepper
4 Boneless skinless chicken breasts
2 garlic cloves
3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. grated Parmigiano-Reggiano Cheese (Find this in the specialty cheese section of grocery store.)
1 Large Avacado
4 Kaiser Rolls, cut in half

In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, pinch of salt and fresh ground pepper. Add the chicken breasts and toss to coat, let marinade for couple of hours in fridge.

Preheat a non-stick skillet over med-high heat (I used an indoor grill pan-either will work). Add a couple of Tbsp. of Extra Virgin Olive Oil to pan, cook for 5-6minutes on each side, or until chicken is no longer pink. Remove to a cutting board and tent with foil.

In the meantime while chicken is cooling in foil. Mix garlic, 3 Tbsp. Extra Virgin Olive oil, and the Parmigiano-Reggiano cheese. Spoon onto the top half of Kaiser Roll. Bake at 400 until cheese is melted and Roll gets brown around edges.

Thinly slice chicken and layer on roll, add sliced avacado, sprinkle a little salt, and enjoy!

3 New Recipes Below

I have been a slacker with my Kitchen blog. I have actually tried a few new fall recipes, but I didn't think they were blog worthy. So I have posted 3 new blog worthy recipes below. Enjoy!

Cream Cheese Frosted Pumpkin Squares

I made these for dessert tonight, and these are sooo yummy! The recipe called for 1/4 cup of cream cheese, and I thought if 1/4 cup is good, an entire package of cream cheese has got to be better....I was right! This is a super moist cake. I want to try to make it again but add chocolate chips and cook it in mini loaf pans, if it works I will add the recipe to my blog!



1 cup sugar
2 Large Eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup all purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt


Cream cheese frosting:
3/4 cup confectioners sugar
1 pkg. cream cheese (I used the Neufchatel 1/3 less fat and it was great)
2 Tbsp. melted butter or margarine
1/2 tsp vanilla or vanilla extract (I use pure vanilla and I think it makes everything taste better).

Preheat oven to 350 degrees. Grease an 8" square pan.
To prepare cake, put sugar and eggs in bowl and beat on med. speed for 2 minutes. Beat in pumpkin and oil. At low speed add flour, cinnamon, baking soda, baking powder, and salt-beat 1 minute.

Pour batter into prepared pan. Bake 25-30 minutes. (Note: Use a toothpick to check the center, I had to cook my cake a couple minutes extra to get the center completely cooked.)

Prepare frosting and frost once cake is completely cooled.

Bisquick Coffee Cake

If you have never had this before, this is a must try. Although the name sounds like coffee is included as an ingredient, it's not. This is one of Chris's favorite breakfasts recipes. He woke up this morning and was craving this, so he made a big pan, it was so yummy-especially when it comes right out of the oven. This would be a great recipe if you have company staying at your house-or for the holidays. You can double the batch and put it in a 13x9 pan and it will feed a lot of people. Enjoy!



2 cups Bisquick (don't use non name brand pancake and waffle mixes...it doesn't work....stick with Bisquick, we have learned this the hard way!)
2 Tbsp. sugar
2/3 cup milk
1 egg

Topping:
1/3 cup Bisquick
1/2 tsp. cinnamon
1/3 cup brown sugar
2 Tbsp. firm butter

Mix topping and set aside. Mix other ingredients and pour into greased 9" round cake pan (we use an 8"square or double the recipe and put it in a 9x13 pan-either works). Sprinkle topping over batter. Bake at 350 degrees for 18-22 minutes or until golden brown. Insert toothpick to make sure the center is cooked.

Makes 10 servings.

Sausage Soup

At YW Girls camp this year we made these really cute recipe books and then we did a recipe exchange. Being the total nerd that I am, I wrote down all the ingredients for this recipe and no insructions. I went to make it on Friday and turned the card over to discover no directions, so I just kind of went for it, and it turned out yummy.

4 slices of bacon (I bought the thick bacon from the meat dept. it makes the biggest difference)
1 Lb. Italian sausage
1 Lg. onion, chopped
1 Lg. Potato, baked
1 cup water
2 cartons half and half (I think each one is 1 Pint?) They are just the small size ones.
2 cans cream corn
1 4oz. can green chillies
2 oz. pimentos (You can find these in the pickle section)

Cook bacon, drain and set aside.
Bake Potato and set aside.

In large pan cook the sausage with the onions. I added a little salt and pepper. Drain fat.
Add water and half and half to the sausage. Add creamed corn (don't drain), green chillies, and pimentos. Bring to a low boil and immediately reduce to low/med and simmer for 25-30 minutes. Stir frequently.
While the soup is simmering, cut baked potato into large cubes and break the bacon into bits.
The last 10 minutes add potatoes and bacon. I added a little more salt and pepper.

Aloha Cake

I am such a slacker! Last month after Eva's blessing, we had a little picnic with family and friends at the park. My mother in law brought Aloha cake and everyone was asking for the recipe. It's just taken me a month to post it to the blog, sorry! But here it is, enjoy!

1 pkg. yellow cake mix with pudding in the mix

Filling:
1 8 oz. pkg. cream cheese, softened
1 Large (6 oz.)pkg. vanilla instant pudding
3 cups milk

Topping:
1 20 oz. can CRUSHED pineapple, drained very well
1 12 oz. carton Cool Whip
2 to 3 cups shredded coconut

Make cake mix as directed on package and bake in sheet cake pan (11x17) or 2 9x13 pans. bake only about 20 to 25 minutes. Cool. Beat softened cream cheese. Mix instant pudding and milk, add to cream cheese. Mix until smooth and pour over cooled cake. Sprinkle crushed pineapple (that has been thoroughly drained) over pudding mixture. Spread Cool Whip over cake. Spinkle coconut over Cool Whip. Refrigerate.

LOWER CALORIE VERSION:
Use low fat (non fat) cream cheese, lite Cool Whip and sugar free pudding-I promise it's just as good!!!

Fresh Peaches N' Cream Pie

I LOOOOOOVE this recipe! Years ago Chris's grandma wanted to find a way to make peaches n cream into a pie.......and she came up with this.......it's was a definate success when she came up with this. I love this recipe because it's not a pie crust, it's a cheesecake crust. Anytime we make this, I always want to eat the leftovers for breakfast. It's killer! Since the local peaches are starting to go on sale at the fresh market stands, I thought I better share this recipe.

1 baked graham cracker pie shell
6 fresh fully ripe peaches, peeled and very thinly sliced
1 cup sugar
1/2 tsp. cinnamon
1 Tbsp. Fruit Fresh
1 cup whipping cream (not Cool Whip)
1/4 cup sugar

Toss together peaches, sugar and Fruit Fresh, cover and refrigerate several hours. At least 2 hours before serving pie, drain peaches very well. Beat whipping cream until stiff, add cinnamon and sugar. Stir in drained peaches. Pour into pie shell. Chill before serving. Store leftovers in refrigerator.

Cold Pasta and Shrimp Salad

Here is another great COLD SUMMER RECIPE!
This is a recipe that we love to eat in the summer time with Chris's family. This recipe was made famous by Chris's Grandma B. It's cold and I think it's the only salad that actually leaves me feeling full. We serve this salad with hot rolls and homemade jam and slices of cheddar cheese. It's great if your on a diet and want something that will fill you up! Enjoy!

4 cups cooked shell macaroni (cooled completely)
1 cup finely chopped celery
Ranch dressing mix made up according to pkg. directions
1 Lb. marinated shrimp, drained (recipe below)
2 Tbsp. finely chopped green onion

Mix pasta, shrimp and vegetables. Add enough ranch dressing to make it very moist. You can use bottled ranch but I promise it's not nearly as good as freshly homemade ranch. When you dish it up, we drizzle extra ranch dressing on the top of the salad....sooooo yummy!


MARINATED SHRIMP RECIPE:
1 Lb. salad shrimp (these are the really tiny ones)
1/4 cup lemon juice
1-1 1/2 tsp. lemon pepper
2 Tbsp. olive or canola oil
1 Tbsp. red wine vinegar
2 Tbsp. fresh and chopped OR dried dill weed

While you are preparing all the other ingredients. Fill a bowl with hot water and let the shrimp soak in it for a few minutes. drain the water. Do this 2 or 3 times, and the last time soak them in cold water. This will take away the strong fishy taste, leaving a nice tender, not so strong flavor of shrimp for the salad. All shrimp should be nicely pink. Place shrimp in large shallow dish. In a small bowl, whisk oil, lemon juice, dill, vinegar, and lemon pepper until blended. Pour over shrimp, tossing until coated. Cover and chill at least one hour to overnigh, stirring occasionally. Drain before serving. Can be used as an appetizer, main dish, salad, etc.

When we make this we double or triple the recipe that way you can eat it for lunch the next day, and you have a healthy lunch.

Cape Cod Turkey Pita's

We went on a picnic and I wanted something quick and easy....and something cold. There's nothing worse than going on a picnic in the middle of summer and eating hot greasy food. This took about 10 min's to whip up, and they are so yummy, pefect for summer!

1 slice deli smoked turkey,cut 3/4" thick(about 1 lb.)
1/2 c lt. ranch dressing (I personally like the homemade ranch, it's tastes so much better!)
1/3 c sliced,blanched almonds
1/3 c Craisins,coarse chopped
2 scallions,chopped
8 small pitabreads (about 1 oz. ea) -I used wheat pita's to make them a little healthier!

Directions
Cut turkey in 1/4" cubes.
In a large bowl,mix together the turkey,dressing,almonds,Craisins and scallions. Cover and refrigerate for 1 hour.
To serve,cut open each pita about 1" from the top. Spoon a scant 1/2 c of turkey mixture into each.

Tip: To make opening the pita's easier, cut them in half, put in microwave for 15-20 seconds, and they will split right open, making them easier to stuff!

Enjoy!

Recipe found in Family Circle magazine

Banana Bread

I have been downing Banana bread everyday like it's going out of style. My mother in law keeps whipping up batches of banana bread and sending a loaf home with me every week. This last week she didn't cook a batch so I thought I would try my Better Homes and Garden "light" recipe for banana bread.....ummmm...lesson learned, some things should not be messed with. So here is my mother in laws recipe for her banana bread......so good!!!

5 large bananas (2 1/2 cups)
4 well beaten eggs
1 cup shortening
4 cups flour, sifted
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup coarsely chopped walnuts (optional)

Beat bananas to a liquid in blender or food processor. Add eggs. Cream together shortening and sugar and add banana mixture. Sift together flour, soda, and salt and pour into banana mixture. Pour into 2 well greased loaf pans. Bake at 250 degrees for 1 1/2 hours or until done.
Makes 2 loaves.


I have found that in my oven 250 degrees doesn't cut it, I do it at 350 for 6o minutes, and then check it with a toothpick, if I need to bake an additional 5-10 min's and check again.

Andes Mint Brownies

I just whipped up a batch of these, quick and easy, and YUMMY!

Ingedients:
1 package (19.8 to 23.7 oz.) brownie mix
2 packages (4.67 oz. each) Andes Crème de Menthe Thins or 2 cups Andes Baking Chips

Directions:
Grease bottom only of 13x9 inch baking pan. Prepare brownie mix as directed on package. Spread into pan.

Bake as directed. Immediately place Andes Candies on surface of hot brownies. Allow to stand 2 to 3 minutes or until candies are melted.

Using knife or metal spatula, gently swirl together melted candies to cover the entire surface of brownies. Cool 2 hours or until slightly set. Cut into bars.

Honey Lime Fruit Toss

This is a great summer recipe!

Combine:
Pineapple chunks (drain chunks, reserving 1/4 cup of the juice)
Mandarin Oranges, drained
Sliced bananas
Sliced Strawberries
Sliced Kiwi

Prepare Honey Lime Dressing:
Stir reserved juice
1/4 teaspoon grated lime peel
2 Tbsp. lime juice
1 Tbsp. honey

Toss and serve

Recipe by DOLE

Chicken Caesar Roll-ups

I made this recipe last night, and this is going to be one of my fav's to make during the summer when it's too hot to cook a big meal. It was super fast and easy and the fam loved it!

Makes 8 servings.
Prep Time: 15 minutes
Refrigerate Time: 15 minutes
Cook Time: 14 minutes

INGREDIENTS
1/4 cup olive oil
1 1/2 teaspoons McCormick® Garlic Powder, divided
1 1/2 teaspoons McCormick® Italian Seasoning, divided
1/2 teaspoon McCormick® Black Pepper, Ground, divided
1 1/2 pounds boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1 tablespoon milk
8 flour tortillas (8-inch)
2 cups chopped Romaine lettuce

(Note: I used light mayo, fat free sour cream, and wheat tortillas-and the recipe was still great!)

DIRECTIONS

1. Mix oil, 1 teaspoon each of the garlic powder and Italian seasoning, and 1/4 teaspoon of the pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 15 minutes or longer for extra flavor.

2. Meanwhile, mix mayonnaise, sour cream, Parmesan cheese, milk, remaining 1/2 teaspoon each garlic powder and Italian seasoning, and 1/4 teaspoon pepper in small bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

3. Grill over medium heat or broil 6 to 7 minutes per side or until chicken is cooked through. Cut chicken into strips. Spread dressing evenly on tortillas. Top with lettuce and sliced chicken. Fold tortilla over and serve.


Tips
Test Kitchen Tip: Use leftover or store-bought rotisserie chicken, cut into thin strips, in place of the marinated chicken.


Recipe taken from McCormick Recipes

Chicken Enchilada Lasagna Bundles

You can use leftover chicken or buy a Rotisserie Chicken to save time on this recipe!



12 uncooked lasagna noodles (12 ounces)
2 cans (10 ounces each) Old El Paso® enchilada sauce
1 can (4.5 ounces) Old El Paso® chopped green chiles
1 medium tomato, chopped (3/4 cup)
2 cups diced cooked chicken (I used 2 chicken breasts and sprinkled a little salt, pepper, cumin, cayenne pepper and a little paprika on them, and baked them on 350 for 30-40 min's and then shredded).
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces) (Note: I couldn't find Mot. Jack cheese with jalepeno, I just used Colby and Montery Jack cheese and it was still yummy).
8 medium green onions, chopped (1/2 cup)
1 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
Additional sour cream, if desired
Shredded lettuce, if desired

Total Time: 30 min
1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
2. Mix enchilada sauce, chiles and tomato. Set aside.
3. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
4. Spread about 1/2 cup sauce mixture in baking dish. Then Spread about 2 teaspoons sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.
5. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.

Recipe taken from Betty Crocker

Cinnamon Pull Apart Rolls

This is a fun recipe my mom would make growing up, I had never made them for my family, so I thought I would whip up a batch this weekend. So easy!!!!



What you need:
18 Rhodes Dinner Rolls
1/2 cube butter
cinnamon and sugar

Frosting:
You can use your favorite frosting recipe, here is the ingredients for the one I use with these rolls.

Powdered sugar
1/2 cube butter
water
1 cap full of Maple flavoring (tastes like caramel).

To make:
Spray a muffin tin with non stick spray.

Defrost your rolls in the microwave just enough that you can take a pizza cutter and cut each roll into 2 pieces. If you over defrost, they will have a weird texture.

Melt your butter, set aside. Mix together cinnamon and sugar (I don't measure, just throw it together)

Dip one side of the roll into butter and then cinnamon and sugar and place in muffin tin. You will put 3 (1/2 rolls) into each muffin tin, making a total of 12 pull aparts.

Cover and let rise 3-5 hours (depending on how warm your house is).
Bake 15-20 minutes.
Immediately take out of oven and place on a cookie sheet. Immediately Frost

Instructions for Frosting:
The frosting needs to be really thin, because you are going to put it on as soon as the rolls come out of the oven. Melt 1/2 cube butter, mix in some powdered sugar, a little water, and mapleine. Keep adding powdered sugar and water until the consistency is just runny enough to run off a spoon. Drizze over hot rolls.