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.

Bacon Cheeseburger Roll-ups

I got this recipe from one of my Kraft magazines, if you have tried to make my Cheeseburger Buns and Stromboli Sandwiches, this sandwich tastes like those 2 recipes combined, ya can't go wrong! And, it's super fast and easy to make!

Prep Time: 25 min Total Time: 50 min Makes: 6 servings

What You Need!
1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

Make It!
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.

UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.

BAKE 20 to 25 min. or until golden brown.

*Note: Don't take the pizza crust out of the refrigerator until ready to use.

Recipe taken from: Kraft food and family magazine
For pictures and Nutritional Value click here

Tin Foil Dinners

This one is a classic....ya can't go wrong with it!

Ground Beef

Potatoes

Carrots

Onions

Dry Lipton Onion Packet (or Beefy Onion) either is fabulous!

Salt and Pepper

Tinfoil

Place a sheet of tinfoil on the counter. Shape a hamburger patty. Place on tinfoil, add a tiny amount of Lipton Onion Dry Soup, add cut potatos, baby carrots, cut onions, add salt and pepper. Take another sheet of tinfoil and fold the top and bottom foil together. Bake at 450 for 45 min's or until the meat is well done. Enjoy!

Note: I place tinfoil dinners on a baking sheet in case the dripping leak from the tinfoil. Easy cleanup!

Easy Cube Steaks and Gravy

I love recipes that don't require alot of prep work or alot of effort. This has always been one of my favorite meals to make. Cube Steak scare a lot of people because if it's cooked wrong, it can be really tough and gross. This is a great recipe for tender cube steaks, and it's easy on the wallet (bonus).

Cube Steaks (2-4)
1 pkg. of Lipton Onion soup
Water
Cornstarch

I love my skillet, it's a great tool for this recipe. I place my Cube Steaks (thawed) in my skillet. Pour water over your steaks and into the skillet so there is about 1/4'' of water in your skillet for the steaks to slow cook in. Add your Lipton Onion Soup right on top of the steaks and surrounding the steaks into the water. I cook my steaks on the lowest setting for about 30 minutes, and I check them about every 10 minutes just to make sure the water hasn't been absorbed/evaporated. Flip about half way through cooking, to cook other side. If there's not enough water just keep adding water to keep the steaks moist. Once the Steaks are cooked through. Take 1-2 Heaping Tablespoons of cornstarch and add it to some water. Remove your steaks and slowly pour your cornstarch mixture into your skillet to mix with the Lipton Onion mix (this will make the most heavenly gravy for your steaks). Once you have poured the cornstarch mixture in and mixed it with a whisk, you can place your steaks back into your skillet for about 5 more minutes, or until your gravy is thickened to your liking. I love to serve this with my favorite potato recipe and favorite side veggie.

Note: I cook 2 Large Cube Steaks for this recipe, but there is a lot of flavor with a full package of Lipton Onion, so you can stretch one package of Lipton Onion for about 4 cube steaks, any more than that, I would add an additional package of Lipton Onion Soup.

Marshmallow Brownies

I just made a batch of these for a party tonight, and I don't know if I am going to be able to behave myself and not eat one before the party starts!!!

1 Box Chocolate Brownie mix or your favorite brownie recipe
1 Bag of Marshmallows
1 tub of Betty Crocker Milk Chocolate Frosting or your favorite frosting recipe

Bake Brownies as directed in 13x9 pan. Remove the pan and immediately turn off oven and top hot brownies with marshmallows, don't overlap them, just enough to cover the brownies completely. Put them back in the oven (turned off) for an additional 2 minutes. Remove pan and don't touch the marshmallows, it will make a mess. Cool completely and then top with frosting.

Peaches n' Cream No Bake Cheesecake

Wed. I will be hosting this month's playdate, and when us mom's get together, lunch is always a bonus!! I will be making these yummy little treats for our playdate!


2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped OR 1 can (15 oz.) sliced peaches in juice, drained and chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

***The Recipe doesn't call for it, but I added 1/4-1/2 tsp. cinnamon, it adds lots of flavor!! I just added this at the very end before I poured it over the crust.

Make It!
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

Recipe taken from Krafts Food and Family Magazine

Popcorn for Movie Night

I got my Better Homes and Garden magazine this week, and they had the funnest ideas for different popcorn themes. We get together with family and friends all the time, and I was thinking that a Popcorn Bar would be a really fun idea. I just wanted to share a few of the ideas they suggested, these ones were my favorites.

Bedtime for Bonzo

Popcorn, banana chips, shaved chocolate, and toasted coconut

Pretty in Pink

Popcorn, Twizzler Bites, Red Cinnamon Candies, Pink Sugar

Parent Trap

Popcorn, Honey Graham Cereal, Marshmallows, Cocoa

They sprinkled cocoa and then mixed it. If that isn't enough, I think I would throw in some milk chocolate chips!!!

All American

Popcorn, Pretzels, peanuts. M&M's

Moonstruck

Popcorn, Fresh herbs like rosemary and thyme, melted butter, Parmesan cheese

Ideas taken from BHG

Hamburger Soup

Any time Chris hears that we are having soup for dinner, he kind of sighs, because he knows he will be eating again 2 hours after dinner. The only soup that he claims makes him feel full is Chilli. Well, I tried out this recipe, and I got 2 thumbs up from the hubby. It was a hearty and really yummy soup.

1 Lb. ground beef
2 tsp. salt
1 cup chopped onion
2 cup water
1 cup sliced carrots
1 15 oz. can undrained pinto beans
2 cup tomato juice
1/2 cup raw macaroni (I used 3/4-1 cup, because I love pasta. I suggest Penne or Cork Screw) they hold up to hearty soups. I even bought whole wheat, and it was really yummy).
1 beef buillion cube
1/2 tsp. pepper
1 cup diced potatoes
1 cup sliced celery

Brown meat in large pot. Drain. Add onion, salt, tomato juice, beef buillion, water, and pepper. Cook 1/2 hour. Add carrots, macaroni, potatoes and celery. Cook and cover 15 minutes or until veggies are tender. Add pinto beans. Cook 5 more minutes. Serves 4-6.

I served this with Hot Rhodes Rolls, and it was yummy!

Strawberry Scones

Chris and I wanted to wake up Saturday morning and surprise Isabella with an extra sweet Valentines breakfast. I thought I would try these.



RECIPE INGREDIENTS:
1 cup hulled and finely diced fresh strawberries
2 cups flour
1/3 cup sugar, plus a little for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
A lemon, for zest
6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
1/2 cup plus 1 tablespoon light cream
1 teaspoon vanilla extract

1. Heat your oven to 425°F. Line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place. Set the baking sheet aside.

2. Place the diced strawberries on several sheets of paper towel to absorb their juice. Meanwhile, combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl. Zest half of the lemon into the ingredients, taking care to remove just the outermost skin and not the white pith.

3. Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.

4. Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.

5. Clean and flour your hands and dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Transfer it to the large baking sheet and pat it into an 8-inch circle. Using a lightly oiled pizza cutter or a serrated knife, cut the dough into 8 wedges, as you would a pizza. Use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.

6. Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 minutes. Let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.

In the picture they took their fingers and pressed down on the top of each pizza slice, making it resemble the top of a heart.

Taken from Familyfun.com

Sweet Heart Krispy Treats

I thought these would be so much fun to give out on Valentines to Isabella and Grandparents. These will be so much fun to deliver to loved ones!

Cooking spray
3 tablespoons margarine
6 cups mini (or 60 regular-size) marshmallows
Red food coloring
9 cups Rice Krispies cereal
Heart-shaped cookie cutter
Plastic bags, yarn
1. To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.

2. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef.

3. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.

4. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.

5. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5-inch hearts.

Taken from Familyfun.com

Fruit Pizza

Chris and I were trying to decide what treat to take to our Superbowl Party. All the appetizers are filling, so I wanted to cook something light for a dessert, so this is what I will be taking to the party.



1 pkg. store bought sugar cookie dough. (18oz.)
1 (8 oz.) pkg. cream cheese, softened
2 c. Cool Whip
Fresh fruit (your choice)
Coconut (opt.)

Press cookie dough into large greased pizza pan. Cook dough according to pkg. or until light brown. Cool.

Whip cream cheese and cool whip until fluffly. Spread over cookie dough.
Add coconut (you can toast your coconut to make it look really pretty).

In a fun pattern arrange your fruit slices. I think this time I am going to buy strawberries, raspberries, kiwi, and blueberries. Enjoy!

Chilli Verde Mini Meatloaf

I wish I would have taken a picture of this last night when I made it. I am not a huge fan of meatloaf, especially when the top part is smothered in Ketchup. It just looks disgusting, but when I bought my mini loaf pans from The Pampered Chef, this recipe card came with it, and I LOVE this recipe. My husband says that this is one of his favorite meals, and who usually says that about meatloaf??

This is the chilli sauce I use in this recipe.

1/2 cup chopped green bell pepper
1/2 cup finely chopped onion
2 garlic cloves, pressed
2 pounds lean ground turkey (93-98% fat free)
2 eggs
1 cup chilli sauce, divided
3/4 cup seasoned dry bread crumbs
1/4 tsp. ground black pepper

Preheat oven to 350. Finely chop bell pepper and onion. Combine bell pepper, onion, garlic, raw turkey, eggs, 1/2 cup of chilli sauce, bread crumbs, and black pepper. (I use my hands until it's all mixed and stuck together).

I use my Pampered Chef Mini loaf pans, so this makes 4 mini loaves. I have never done it any other way, but I am sure you can use regular loaf pans, and try to get 2 loaves out of this recipe.

For each loaf (if making 4 mini's) shape about 1 1/2 cups meat mixture into loaf. Bake 30 minutes. Spread remaining chilli sauce on tops of loaves. Bake an additional 20-30 minutes. (Note: I like my meatloaf a little burnt around the edges to crisp it up, so I cook the second half for 35 minutes). Bake until meat is no longer pink or internal temp. reaches 180 degrees.

Remove from pan and let stand 10 minutes to cool. Serve with your favorite side dishes.

Low Fat Pumpkin Chocolate Chip Cookies

My friend Lezlie gave me this recipe. I made a batch of these tonight for Sunday dinner tommorow. Everyone is on their New Year's diets, so I thought I would make these since they are low in fat.



2 Spice Cake Mixes
1 Lg. can Pumpkin
Bag Chocolate Chips

Combine the Spice Cake Mix with the Pumpkin. Stir chocolate chips in. Bake 375 for 14-17 minutes (it will vary depending on your oven, but these are very easy to underbake).

Makes 36-48 cookies-depending on how BIG you make them.

I was told that these are only 2 points per cookie-if anyone is doing Weight Watchers.

Magic Cookie Bars

I made a batch of these last night, so I could take them to a Young Women's activity tonight, the directions I gave my husband was "You can have a corner!!" I went downstairs a few hours later, to find an entire row missing. He's in so much trouble!



INGREDIENTS

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels ( I actually prefer 1 cup butterscotch and 1 cup Milk Chocolate)
1 1/3 cups flaked coconut
1 cup chopped nuts



DIRECTIONS

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.


Variations

7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
*
Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
*
Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
*
Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

Better Than Sex Cake

This goes with my previous post. I always have to have this for my BIRTHDAY, it's better than any store boughten birthday cake out there, and hello...the name says it all. There are a dozen different recipes for this cake, but once again I will claim....this one is the BEST!! And, I have to tell you a little story to go along with this. I made this cake for Chris's family one time. Ever since then, Chris's Grandma who is in her 80's always secretly says "Will you ask Melissa to bring that better than sex cake?" This cake really will make you smile, no matter what your age :O)



1 box chocolate cake mix
1 jar Mrs. Richardson's Butterscotch Caramel Ice Cream Topping
1 16 oz. tub Cool Whip
1 can sweetened condensed milk
6-7 Skor Candy Bards, cut up

Mix and bake cake as directed on pkg. Bake on a greased large cookie sheet instead of a 9x13 pan. Check cake after 15-18 min's. Insert toothpick, if it comes out clean, it's done. Cool COMPLETELY. With the end of a wooden spoon poke holes all over the cake. In a bowl mix sweetened condensed milk and ice cream topping. Blend well and pour over cake. Top with Cool Whip. Sprinkle Skor Bars over Cool Whip. (Note: I like to cut some of my Skor Bars up chunkier than others, that way there is a variety of sizes of toffee on the cake). Refrigerate. It's best if Refrigerated overnight, that way the caramel has time to seep through the cake and make it really gooey.

Relief Sociey Potatoes

Every year for my Birthday, my mom would make my favorite dinner. That included ham, Relief Society Potatoes, corn, hot rolls, olives, and Better than Sex Cake. Since my parents moved, I decided last week that I would make my own. It wasn't as good as my mom's, it never is. But, it was still a hit! I know there are lots of recipes out there for Relief Society Potatoes, but I will claim this is the BEST one!

2 Lb. bag frozen CUBED hash browns

1 cup margarine or butter, melted

1/2 cup chopped green onions (I love green onions, so I add a little more than that)

1 cup shredded Cheddar cheese

1/4 tsp. pepper

1/2 tsp. salt

2 cans cream of chicken soup

1 pint sour cream

corn flakes, crushed up (lots and lots)

Set out your hashbrowns to defrost.

Add soup, melted butter, sour cream, onions, cheese, salt and pepper. Pour into greased 13x9 pan. Crush cornflakes and sprinkle on top. Bake 40-60 min's on 350 degrees. If your potatoes are still a little frozen, it's more like 90 min's for baking.

Note: To make a lighter casserole, use only 1 cube of butter, fat free sour cream and 98% fat free cream of chicken soup. But for Birthday parties and special holidays....use the real stuff and enjoy!

Chicken and Shrimp Egg Rolls

Are any of you on Diets for your New Year's Resolutions? This is a great recipe that is Healthy and won't leave you starving 30 minutes later. We get together with Chris's whole family and make these. Usually we get together and make several batches. It's a fun get together activity and we freeze half the batch to pull out for emergency dinner nights. This is a great Light Recipe as long as you don't deep fry them. Although they are beyond delic if they are deep fried, I actually loved the baked version



1 6 oz. can chicken or 1 c. chopped chicken (I prefer the fresh cooked)
1 6 oz. can shrimp, or 6 oz. cut up cooked shrimp (We just buy the big bags of tiny deveined and cooked shrimp from Sam's CLub)
1 clove garlic
1/2 c. finely chopped snow peas (opt.)
1 Tbsp. oil
1 beaten egg
1/4 tsp. salt
1 pkg. egg roll skins
1/8 tsp. pepper
1/4 cup chopped water chestnuts
2 Tbsp. chopped green onion
2 Tbsp. soy sauce
1 cup fresh bean sprouts

Mix well and place in egg roll skins. Seal with egg mixed with water. Deep fat fry to golden brown or drizzle with a little Extra Virgin Olive Oil and Bake 350 degrees for about 20 minutes or until crisp and brown.

To serve we drizzle Soy Sauce on Top! It's soo good!

Slush Cubes

It isn't New Years at the Hernandez house unless Chris's mom whips up a batch of these. These are so delicious, and your kids will luv them!!! Enjoy!

4 cups sugar
6 cups water
2 lemons
5 bananas
1 6 oz. can frozen orange juice, mix according to can directions
1 46 oz. can pineapple juice
4 qts. 7-up

Boil water with sugar just until sugar dissolves. Set aside. Mash bananas and lemon juiceand add orange juice and pineapple juice. Add sugar and water mixture. Freeze in ice cube trays (if you are doing a themed party, you could freeze these in shaped trays). When ready to serve, put desired amount of cubes in glass, add 7-up and serve immediately. We serve these with forks so you can crush up the cubes and let the drink get really slushy.

Note: Put cubes out a little earlier before serving, that way they are easy to crush up in glass. Otherwise, we stick our glass cup in the microwave for about 10 seconds to make the cubes a little easier to slush up.