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!