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.
Wednesday, March 25, 2009
Sunday, March 15, 2009
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
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
Sunday, February 22, 2009
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
Sunday, February 15, 2009
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!
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!
Monday, February 9, 2009
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
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
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
Tuesday, January 27, 2009
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!
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??
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.
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.
Saturday, January 24, 2009
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.
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.
Tuesday, January 20, 2009
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.
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.
Tuesday, January 13, 2009
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.
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!
Monday, January 5, 2009
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!
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.
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.
Sunday, December 28, 2008
Lion House Pecan Caramel Turtles
Every year for our Christmas Eve dinner I make homemade Caramels, I have been wanting to try Turtles for a long time, but didn't dare. I found a recipe in my Lion House cookbook, and it was so easy and soooo yummy. They will definately be a hit if your in charge of bringing chocolate to the next family party.
2 cups sugar
2 cups light corn syrup
2 cups light cream (I could not find light cream in the dairy isle, I purchased regular cream...it's labeled heavy whipping cream, it's in a purple milk box. Note: This is not the same as Cool Whip).
1/2 tsp. salt
3/4 cup evaporated milk
6 Tbsp. Butter
Pecan Halves (I just purchased Western Family's in the large bag, they are about $7.99)
Melted Chocolate (optional-if you want them dipped. I would suggest it though...yum!!) Note: Purchase good DIPPING chocolate. The stuff that comes wrapped in plastic wrap, you can buy this at Lee's or any specialty kitchen store.
Combine Sugar, corn syrup, cream, and salt in a HEAVY saucepan. This will rise as it thickens and boils! Bring to a boil over medium heat, stirring constantly. Adjust temperature to maintain a steady boil and cook, stirring often, until mixture reaches soft-ball stage, 236 degrees (a soft ball should form when mixture is dropped into cold water.) SLOWLY-so boiling doesn't stop-add evaporated milk and butter. Continue cooking and stirring until candy reaches firm ball stage, 245 degrees (mixture forms a ball when dropped into cold water and won't flatten when removed); remove from heat. Arrage pecans in clusters on a baking sheet lined with waxed paper. (Note: I would spray the wax paper with a little PAM and I used 4 pecan halves per Turtle and that was perfect). Drop a spoonful of caramel onto each pecan cluster. Cool. (NOTE: I let the clusters set up overnight and did the dipping the next day, and that worked out really nice).
Dip candies in melted chocolate. I melted the dipping chocolate in a double boiler, Use a med/large pot and get the water boiling and place a glass bowl over it (make sure the glass bowl doesn't actually touch the boiling water). And let the chocolate melt over med/high heat. Makes 2 1/2 pounds of candy. Which ended up being about 40+ turtles. Happy Holidays!
2 cups sugar
2 cups light corn syrup
2 cups light cream (I could not find light cream in the dairy isle, I purchased regular cream...it's labeled heavy whipping cream, it's in a purple milk box. Note: This is not the same as Cool Whip).
1/2 tsp. salt
3/4 cup evaporated milk
6 Tbsp. Butter
Pecan Halves (I just purchased Western Family's in the large bag, they are about $7.99)
Melted Chocolate (optional-if you want them dipped. I would suggest it though...yum!!) Note: Purchase good DIPPING chocolate. The stuff that comes wrapped in plastic wrap, you can buy this at Lee's or any specialty kitchen store.
Combine Sugar, corn syrup, cream, and salt in a HEAVY saucepan. This will rise as it thickens and boils! Bring to a boil over medium heat, stirring constantly. Adjust temperature to maintain a steady boil and cook, stirring often, until mixture reaches soft-ball stage, 236 degrees (a soft ball should form when mixture is dropped into cold water.) SLOWLY-so boiling doesn't stop-add evaporated milk and butter. Continue cooking and stirring until candy reaches firm ball stage, 245 degrees (mixture forms a ball when dropped into cold water and won't flatten when removed); remove from heat. Arrage pecans in clusters on a baking sheet lined with waxed paper. (Note: I would spray the wax paper with a little PAM and I used 4 pecan halves per Turtle and that was perfect). Drop a spoonful of caramel onto each pecan cluster. Cool. (NOTE: I let the clusters set up overnight and did the dipping the next day, and that worked out really nice).
Dip candies in melted chocolate. I melted the dipping chocolate in a double boiler, Use a med/large pot and get the water boiling and place a glass bowl over it (make sure the glass bowl doesn't actually touch the boiling water). And let the chocolate melt over med/high heat. Makes 2 1/2 pounds of candy. Which ended up being about 40+ turtles. Happy Holidays!
Sunday, November 30, 2008
Candy coated Peppermint sticks
Ingredients
4 oz. bittersweet or semisweet chocolate, chopped
1 tsp. shortening
2/3 cup pecans or your favorite nuts, chopped
16 3- to 4-inch soft peppermint sticks
Directions
1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.
2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.
Nutrition Facts
Calories 113,
Total Fat (g) 6,
Saturated Fat (g) 2,
Monounsaturated Fat (g) 3,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 0,
Sodium (mg) 1,
Carbohydrate (g) 16,
Total Sugar (g) 14,
Fiber (g) 1,
Protein (g) 1,
Vitamin C (DV%) 0,
Calcium (DV%) 1,
Iron (DV%) 2,
Percent Daily Values are based on a 2,000 calorie diet
recipe taken from BHG
Candy box caramels
It's the holidays, I don't know how many healthy recipes will be posted on my blog from now until Jan., probably none....it's time for the good stuff!
Ingredients
12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
1 cup toffee pieces, or favorite candy topping
48 short plastic or wooden skewers (optional)
1 14-ounce package vanilla caramels (about 48), unwrapped
2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)
1 14-ounce package vanilla caramels (about 48), unwrapped
2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)
Directions
1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.
2. Place toffee pieces, in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.
3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.
4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
Nutrition Facts
Calories 92,
Total Fat (g) 4,
Saturated Fat (g) 3,
Cholesterol (mg) 2,
Sodium (mg) 32,
Carbohydrate (g) 13,
Fiber (g) 0,
Protein (g) 1,
Vitamin C (DV%) 0,
Calcium (DV%) 1,
Iron (DV%) 0,
Percent Daily Values are based on a 2,000 calorie diet
Recipe taken from BHG
Thursday, November 20, 2008
Triple Layer Mud Pie
As IF I would post something healthy right before the holidays are getting ready to kick off..Palease!
Chris made his request already for Thanksgiving. He mentioned that he likes Pumpkin Pie, but there are always too many Pumpkin Pies, so this is what we will be serving along the side of the Pumpkin Pies next week. Enjoy!
Prep: 15 min. plus refrigerating
Makes: 10 servings, one piece each
What you need
3 squares BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust
1/2 cup chopped PLANTERS Pecans, toasted
2 cups 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
MIX chocolate and condensed milk. Pour into crust; sprinkle with pecans.
BEAT milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over pecans. Stir half the COOL WHIP into remaining pudding; spread over pudding in crust. Top with remaining COOL WHIP.
REFRIGERATE 3 hours.
Recipe taken from Kraft Foods
Chris made his request already for Thanksgiving. He mentioned that he likes Pumpkin Pie, but there are always too many Pumpkin Pies, so this is what we will be serving along the side of the Pumpkin Pies next week. Enjoy!
Prep: 15 min. plus refrigerating
Makes: 10 servings, one piece each
What you need
3 squares BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust
1/2 cup chopped PLANTERS Pecans, toasted
2 cups 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
MIX chocolate and condensed milk. Pour into crust; sprinkle with pecans.
BEAT milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over pecans. Stir half the COOL WHIP into remaining pudding; spread over pudding in crust. Top with remaining COOL WHIP.
REFRIGERATE 3 hours.
Recipe taken from Kraft Foods
Friday, November 7, 2008
Hot Fudge Pudding Cake
Okay gals, if you have never tried this, you MUST! It's sinful! It's also a fun science project for your kids, when you put everything together it's a runny mess, but then after it cooks, the top part is a cake, and the underneath part is HOT chocolate fudge...to die for, and super easy to cook!
1 cup flour
3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1 3/4 cup hot tap water
1 tsp. vanilla
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1/2 cup milk
2 Tbsp. oil
Ice cream or (my personal favorite-whip cream for this recipe)
Heat oven to 350 degrees. In ungreased 9x9 pan, stir together flour, sugar, 2 Tbsp. coca, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 min's. Let stand 15 min's so the pudding can set up. Spoon into dessert dishes, invert each spoonful onto dessert plate so the pudding runs down. Top with ice cream or whip cream. You can even top with hershey's topping if you are a chocoholic!!
Note: We always double this recipe, and make it for dessert and have leftovers for breakfast. If you want to double it, double the ingredients and put into 13x9 casserole dish!
1 cup flour
3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1 3/4 cup hot tap water
1 tsp. vanilla
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1/2 cup milk
2 Tbsp. oil
Ice cream or (my personal favorite-whip cream for this recipe)
Heat oven to 350 degrees. In ungreased 9x9 pan, stir together flour, sugar, 2 Tbsp. coca, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 min's. Let stand 15 min's so the pudding can set up. Spoon into dessert dishes, invert each spoonful onto dessert plate so the pudding runs down. Top with ice cream or whip cream. You can even top with hershey's topping if you are a chocoholic!!
Note: We always double this recipe, and make it for dessert and have leftovers for breakfast. If you want to double it, double the ingredients and put into 13x9 casserole dish!
Thursday, November 6, 2008
Garden Chicken and Stuffing
We had this for dinner last night, and Chris loved it! It's a perfect recipe to get excited for Thanksgiving!! We served it with toast and honey on the side. Yum!
1/4 cup margarine or butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
(Hint: if you chop these up pretty fine, your kids don't even know they are there, it looks like part of the stuffing)
1 clove garlic (This was not in the recipe, but I LOVE garlic so I added some, and it was yummy)
1/4 cup all purpose flour
1 can (10.5 oz.) Campbell's condensed chicken broth (or your favorite broth)
1 cup milk
1 pkg. herb seasoned cubed stuffing (like Stove Top)-1 box
2 cups cubed cooked chicken or turkey
1 cup shredded cheese (4 oz.)
In saucepan over med. heat, in hot margarine, cook celery, onion, carrot, garlic until tender. Add flour, cook 1 min more, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly.
Add stuffing and chicken; toss to coat. Spoon into casserole dish (13x9). Bake 350 for 35 minutes. Sprinkle with cheese and bake 5 min more.
Recipe taken from Campbell's Delicious Easy Recipes Cookbook.
1/4 cup margarine or butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
(Hint: if you chop these up pretty fine, your kids don't even know they are there, it looks like part of the stuffing)
1 clove garlic (This was not in the recipe, but I LOVE garlic so I added some, and it was yummy)
1/4 cup all purpose flour
1 can (10.5 oz.) Campbell's condensed chicken broth (or your favorite broth)
1 cup milk
1 pkg. herb seasoned cubed stuffing (like Stove Top)-1 box
2 cups cubed cooked chicken or turkey
1 cup shredded cheese (4 oz.)
In saucepan over med. heat, in hot margarine, cook celery, onion, carrot, garlic until tender. Add flour, cook 1 min more, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly.
Add stuffing and chicken; toss to coat. Spoon into casserole dish (13x9). Bake 350 for 35 minutes. Sprinkle with cheese and bake 5 min more.
Recipe taken from Campbell's Delicious Easy Recipes Cookbook.
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