Peanut butter cups are divine...

My sons birthday is coming up later this week. He requested two things: A smoked turkey from Louie, a friend of the family since James was a youngster. And a Peanut butter cup pizza. I ALMOST forgot them both. Just realized last night I had not ordered the turkey, and about an hour ago I happened to think about the dessert. That is why I live my life around a list, keeps me out of trouble. I think that working with preschool age children has given me a shorter attention span. That's my story and I'm stickin' to it!

Well, before I'm distracted again I will post the recipe so I will be able to deliver the ultimate birthday treat on James' GOLDEN birthday!!

TRIPLE PEANUT PIZZA
1 tube (18oz) refrigerated peanut butter cookie dough
1 cup semi sweet chocolate chips
1 8 oz pkg cream cheese, softened
1/3 cup creamy peanut butter
1/4 cup packed brown sugar
1 tsp vanilla
2 cups chopped peanut butter cups

Press cookie dough onto a greased 14: pizza pan. Bake @ 350* for 12-15 min. Sprinkle with chocolate chips; let stand 4-5 minutes. Spread melted c hips over crust and freeze for 10 min or until set.
Meanwhile, beat cream cheese, peanut butter, brown sugar, and vanilla until creamy. Spread over the chocolate layer. Sprinkle with the PB cups and chill until serving. Refrigerate leftovers.

Muffin Man

REFRIGERATOR BRAN MUFFINS

1-15oz Raisin Bran cereal
3/4 cup light brown sugar
3/4 cup dark brown sugar
1 1/2 cups white sugar
5 cups flour
5 tsp baking soda
1 tsp salt
2-3 cups walnuts or pecans coarsely chopped
1 cup dried apricots - chopped
1 cup dried dates - chopped
1 cup margarine melted
4 eggs beaten
1 qt buttermilk

Line cupcake pan with liners, fill each 3/4 full and bake approx 20-25 min @ 375*
This can be kept in the refrigerator for 3-4 weeks. I bake just a 1/2 dozen or so at a time so they are fresh!

Prime Rib

Do you cook prime rib around this time of year? We do a small cut, but this recipe turned out the best of all last time. Making my mouth water....yum.

Prime Rib
4# meat
Sniders Prime Rib and Roast seasoning

Leave meat out for 2 hours to bring to room temp. Use a generous amount of seasoning and hand rub it into the prime rib. Place into a pan with about 3" sides for roasting. I just used a cake pan. Heat oven to 450* put meat thermometer in roast then place in oven for 20 min (5 min per pound). Shut oven off DO NOT open the door!!
After 3 hours turn heat on to 350* and roast to desired internal temp. Ours was at 150* it was beautifully pink and juicy. It took about 25 min.
Let it stand 15 min before carving to keep it juicy. I used the meat drippings and an envelope of aujus for delightful dipping :-)

Huskers Like Cake!

I can't wait to eat this!! It's a recipe for BOSTON CREAM PIE, why they call a cake a pie in Boston is beyond me. Premier run on this recipe, but I can tell you the icing tasted fudgy, the filling was creamy, and the cake....don't know yet but it looks good! The original recipe said to use one layer of the cake and cut it horizontally, but what would I do with the other layer cake??? I just used them both. This picture was taken outside since it said to refrigerate for an hour, and it definitely wouldn't fit in my frig today. Rest assured I put it in an airtight cake carrier so nothing could creep in, not even a 4 legged Maddie dog. I'm taking this to a Husker party tonight, let's hope it's a celebration cake!

BOSTON CREAM PIE

1 pkg (3.4 oz) JELL-O vanilla flavor instant pudding
1 cup cold milk
1 1/2 cups thawed cool whip
1 yellow cake mix - baked according to directions in 2 round pans
1 square semi sweet Bakers chocolate
1 Tbsp butter
3/4 cup powdered sugar
2 Tbsp milk

Beat pudding mix and 1 cup cold milk 2 minutes. Stir in cool whip, let stand 5 minutes.

Stack first cake layer on serving plate, spread pudding mixture on and top with second layer.

Microwave chocolate and butter 1 min. Stir until chocolate is melted. Add sugar and 2 Tbsp milk; mix well. Spread over cake and refrigerate for 1 hour.

Do you stuff your bird?

TO stuff or NOT to stuff, that is the question. My mother in law makes the most wonderful stuffing, and it always comes out of the bird. I have had zero success with stuffing as I always compared the end product to Ann's. This time I tried a slow cooker recipe. This seemed like a great plan since it would take up no room in the oven, and I could cook it anywhere I had a plug in! I will admit it got a little brown on the bottom, so if you want to avoid that be careful when dishing it to a bowl. I wonder if I should have stirred it during the cooking process to avoid that? I did like the flavor, it was pretty close to the best ever stuffing. (I also did my corn casserole in a slow cooker, worked great and had the most wonderful texture.)

Thanksgiving Stuffing in a Slow Cooker

1 cup chopped onion
1 cup chopped celery (include some tops)
1/4 cup butter
1 package seasoned stuffing cubes or crumbs
1 tsp salt
1 tsp poultry seasoning
1 tsp rubbed sage
1/2 tsp pepper
1 can 14 1/2 oz chicken broth
2 eggs
giblets from turkey chopped and browned in skillet if desired

In a small skillet cook onion & celery in butter until tender. In a large bowl, combine the bread cubes/crumbs, and seasonings. Stir in onion mixture and giblets if using. Combine broth and eggs and add to bread mixture tossing to coat.

Transfer to a 3 qt slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Makes 12 servings.

They came, they saw, they ate.

Thanksgiving was great! There was a chance of inclement weather, but that turned out to be nothing. Everyone arrived Wednesday night, and by Friday night, after a satisfying Husker win, they were all on their way back home. Seemed to fly by very quickly, but on the other hand it was nice that everyone still had a whole weekend waiting for them after all the celebrating!

We stick to a tradition menu for this holiday, but I did try some new things this year. One of the variables on the menu is the sweet potatoes. Not a loved veggie by the general population, but my dad likes them so I am always looking for a magic way to prepare them that will dazzle the crowd. My son who does not like sweet taters said this was good, so there you go.

Pretzel Topped Sweet Potatoes 10-12 Servings
2 cups chopped pretzels
1 cup chopped pecans
1 cup coarsely chopped fresh or frozen cranberries
1 cup packed brown sugar
1/2 stick butter, melted
1 -2 1/2# can sweet potatoes, drained
1 -5oz can evaporated milk
1/2 cup sugar
1 tsp vanilla extract

In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and butter; set aside.

In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, & vanilla; beat until well blended.

Spoon into a greased shallow 2 qt baking dish; sprinkle with pretzel mixture and bake uncovered @ 350* for 25-30 min or until edges are bubbly.

These were best the first time served, the pretzels got mushy when reheated and didn't look very appetizing. I also thought that half of the amount of pretzel topping would be sufficient, but James said that was his favorite part.

We eat cranberries because.....

My room has been full of Pilgrim information the last two weeks. We learned that 102 people sailed on the Mayflower. Over half of them died the first winter. Wild turkeys were introduced to us by the Wampanoag people. Cranberries were very plentiful and the pilgrims used them in just about everything!

My mother in law gave me this recipe not long after we were married, it's traditional each and every Thanksgiving that we have this. It may be my favorite thing on the table!

Cranberry Salad
1/2 pkg fresh cranberries ground
1 orange ground with 1/2 of the orange rind still on it
2 apples chopped coarsely
1 -8 oz can crushed pineapple
Mix all above with 1 cup sugar

Dissolve 2 packages of red jello any flavor with 3 cups of boiling water. Add fruit mixture and 1/2 cup of walnuts coarsely chopped. Chill until thick.

(I like to use raspberry jello, but you can certainly decide for yourself what to use!)

Weekends are for chocolate

I have a few friends who don't like chocolate. I don't quite understand. I love the smell, the look, the TASTE, the satisfaction derived from it. It's perfect.

I took a new chocolate experiment along to some friends house last night. We were going to watch the Nebraska football team kick Kansas around. We were not disappointed, despite some clumsy ball handling at times. While this experiment was baking it looked as though it would spew over the sides of the slow cooker as it bubbled up over the edge of the lip. It did look like a volcano, but in a good way. Be sure to use a slow cooker that is BIG enough. Mine was rectangular shaped. The kids at the party LOVED it, me too!

SLOW COOKER CHOCOLATE PUDDING CAKE

1 pkg 3.9 oz JELL-O chocolate instant pudding
3 cups cold milk
1- 2 layer size chocolate fudge chocolate cake mix
2 squares Bakers semi sweet chocolate, coarsely chopped (I used semisweet choc. chips)
2 cups thawed cool whip topping (or a can of FUN whipped cream)

Beat pudding mix and milk in 4 or 4 1/2 qt slow cooker sprayed with cooking spray with whisk 2 min.

Prepare cake batter as directed on package and slowly pour over pudding in slow cooker. Do not stir, cover.

Cook on low 2 1/2 to 3 hrs or on high 1 1/2-2 hrs. Test with toothpick inserted in cake to see if it is done. Sprinkle with chopped chocolate, turn off heat and let slow cooker stand covered 30 min or until pudding is thickened. Serve with cool whip.

November is here! Dip something....

Well, maybe I should introduce myself. hahahaha

We had the best weekend. Friday night a surprise costume party for a good friend, Huskers kicked some tiger butt Saturday afternoon, Sat night Trunk or Treat at our church where we handed out about 650 treats to kids, Sunday morning Reformation festival, & Sun night 100+more trick or treat'rs at our house! Wow, reading that made me tired.

I stopped at Papa Murphy's pizza place yesterday to get a $6.99 pumpkin shaped pizza and then dug out some veggies to serve as a side dish. I made a dip recipe that was given to me at a Bridal shower l-o-n-g ago, and I've just recently become enamored with it again. It's so easy and very good with every veggie you can find.

VEGETABLE DIP
1 cup mayonnaise
1 cup sour cream
1 1/2 tsp dill
1 1/2 tsp Beau Monde seasoning
2 Tbsp diced onion

Combine all ingredients and refrigerate. The Beau Monde seasoning is expensive, but you will have it a long time once you have made the initial investment.

I made a half batch yesterday, wish I would have made a whole one.

Wednesday, pajama and chicken day!

Today is our pajama party at school. I bought a PINK pair of pajamas bottoms with coffee cups all over them. :-)
We'll watch a Veggie Tale movie called WHERE'S GOD WHEN I'M SCARED, pop corn in our big school popper, and drag blankets and stuffed animals around with us all day. What could be better?

I found this meal online this morning...I believe it will be on our table tonight! Easy ingredients, I may add some onion and corn. I'll give you a review once we have it!

Foil-Pack Chicken Fajita Dinner recipe

Happy Birthday Johnny Appleseed!

We made this at preschool today, a real taste of Fall without much work. The children enjoyed cutting up the apples with their butter knives. It's really hard to keep those fingers out of their mouths though!!

Easy Apple-Raisin Pie Slices
INGREDIENTS:

1 Pillsbury® Refrigerated Pie Crust, softened as directed on package

1/4 cup sugar

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

2 cups finely chopped, peeled baking apples

1/4 cup raisins

1 tablespoon butter or margarine, cut into pieces

1 tablespoon sugar

Ice cream, if desired

DIRECTIONS:

• Heat oven to 375°F. Spray cookie sheet with cooking spray or use parchment paper. Unroll crust. Place crust in center of cookie sheet.
• In medium bowl, mix 1/4 cup sugar, the flour and cinnamon. Add apples and raisins; toss gently to coat. Spoon apple mixture lengthwise down center third of crust to form 5-inch-wide strip to within 1/2 inch of top and bottom ends, pressing lightly to distribute evenly. Dot apple mixture with butter.
• Fold sides of crust to center, overlapping center slightly, to enclose apple mixture. Fold top and bottom ends over about 1/2 inch. Brush crust lightly with water; sprinkle with 1 tablespoon sugar.
• Bake 15 to 20 minutes or until crust is golden brown. Cool 15 to 20 minutes. Cut crosswise into slices. Serve with ice cream.

A little trivia......what did Johnny Appleseed wear on his head??

Here fishy fishy....

We had a marvelous summer dinner tonight. I had orange roughy in the freezer, and if my memory serves me correctly - I don't believe I've ever cooked roughy before. I asked for input from my FB friends, and one particular person mentioned blackened fish. I don't think I would have come up with that on my own, so thanks to you S.Ann! My next feat was then to find a recipe for the rub. I did some research online and found this one, and I will use it again. It had some good 'kick' and really gave the fish an unbeatable flavor. If you don't like spicy, you better cut back on the cayenne, but I thought it was perfect. **** 4 stars from me! The other thing I liked about this recipe was the fact that it's done on the grill in foil packs. Many people online complained about how cooking a blackened fish smoked up the kitchen. Also, there's not much mess to clean up. I did some little potatoes browned in olive oil/butter and a fresh veggie stir fry with carrots, zucchini and onion. I bought all of the veggies at the farmers market, the carrots still had the tops on!!

OK so here's the rub recipe followed by directions for the foil packs.











Blackened Fish Rub
1 Tbsp paprika
2 tsp dry mustard
1 tsp cayenne pepper
1 tsp cumin
1 tsp fresh ground black pepper or restaurant pepper
1 tsp dried thyme
1 tsp kosher salt
1 tsp garlic powder
Combine all of the above, this is enough for about 6 fillets.

Tear off heavy duty foil wrap for each fillet. Make sure it's big enough to fold over a couple of times to prevent leaks. I sprayed each piece of foil with veg. spray to make sure nothing would stick, not sure if that's necessary. Sprinkle each fillet with olive oil to coat both sides, then spread about 1 tsp of rub seasoning on each side, be sure you are liberal with seasoning. Place a dollop of butter on each side of the fish, then wrap securely in foil so nothing leaks out.

The grill needs to be pretty hot. Grill for 4 minutes on the first side, and about 3-4 minutes on the second side. It really depends on how thick your fillets are. I used orange roughy, but I think you can use any nice fish fillet. The roughy did not get mushy, it help up nicely to the cooking process.

We LOVED this recipe. My husband gave me 2 thumbs up!

Green is my favorite color

IT'S HOT, H-O-T hot people! I have been working in my classroom getting ready for open house on the 28th. I have to be thankful that I work indoors, what horrible conditions to be an outdoor worker these days. And speaking of working outside, our street has been a mess for over 2 weeks, they are tearing up almost every speckle of cement and making it new before public begins school next week. The intersection that we use ALL the time has been out of commission for the same amount of time. There are days when we barely make it out of our drive and onto a passable road, I always pray when I get ready to leave the house that there will be a path in this maze. Those workers never get a break from the heat, they sit under a shady tree for breaks (throwing water bottles in my lawn) and get right back to it. I just finished watching them move huge slabs of cement to a dump truck, I watched because I was pretty sure they were going to nail my mail box. So far, so good.

The heat has hindered my menu this week. I bought a beautiful ham, but obviously it hasn't been choice weather for running the oven for any amount of time. Soooo, I took out some hamburger a couple of days ago. We used half of it last night to grill burgers, and today I used the rest to stuff peppers. I didn't have any tomato soup which is what my regular recipe calls for, so I looked for a recipe that included pizza sauce, for some reason I had a couple of jars of that. The more I think about it - the better it sounds. I will have to comment later on how it turned out, but I have high hopes for this one.

Pizza Stuffed Green Peppers
green peppers - 3 to 6 depending on size
1 16oz jar of pizza sauce
1 1/2 lb ground beef
1 cup of toasted bread cubed to 1/2" pieces
1 egg
1/2 cup chopped onion (maybe some black olives & mushrooms?)
salt and pepper to taste
4 oz mozzarella cheese cut into 4 or 6 pieces

Clean the peppers and cut the tops off, so you can replace it after filling. Mix 1/2 cup sauce with ground beef, toasted bread, egg, onion, salt and pepper. The idea is to have a chunk of mozzarella cheese wrapped in hamburger to go in each pepper. You'll have to cut it to the shape and quantity of your peppers. I had 3 l-o-n-g giant peppers, so I did 3 long chunks of cheese. Because they were long fat peppers I laid them on their side and cut accordingly. Be sure to try and seal the meat well so it doesn't ooze cheese out while it cooks. My meat seemed kind of runny, but I'm hoping it will bake up all right. I topped the peppers with the rest of the pizza sauce before I put the pepper lid back on. I will probably top these with some shredded cheese when they are almost done. If these were going in the oven I would say 400* for 30 min. I put mine in a slow cooker today on medium, I'll adjust the heat as needed but think it will take about 3 hours.

I'll give you the verdict later. Stay cool!

Summerlicious no bake baking

Today I can't help but think about how hot it's supposed to get in the next few days. Makes it hard to think about spending time in the kitchen when the temps get to be 90* +.
Tonight we are going to cruise night on the avenue, we'll get to watch vintage cars drive by, burn out, and hot rod like we were in the 70's again. Hope we don't melt into the pavement!

I started the day having coffee with a couple of classmates. One of them was headed to a reunion and wanted some easy dessert ideas. I looked for a recipe that I was sure I had posted before, but it either evaporated or I had a total brain fart. In any case, I'm posting it now so that I know where I can find it when I need it! :-) PS, it's a NO BAKE recipe for this hot-hot day.

PEANUT BUTTER CUP BARS
2 packages of graham crackers - crushed
3 cups powdered sugar
1 cup melted margarine
1 1/2 cups peanut butter
Mix the above ingredients together well. You could use a mixer or food processor to make it easier. Pat into a 9x13 pan.
Melt together the following and pour over bars. Refrigerate till firm.
12 oz milk chocolate chips
1 Tbsp peanut butter

Colorado cookin'

Monday we returned from a fun filled vacation in Colorado. Mike's sister Katie is very inventive in the kitchen. We ate lots of raspberries which were growing abundantly in her garden. She fed us homemade jellies, fruit salsas, the first of their tomato crop, and more. When more company was coming she threw a cake in the microwave, yes the microwave. I admit that I have over-looked this method of baking for the most part. But for summer cooking, what a great alternative! She used one of the silicone bundt type pans, and it really worked slick! Here is Katies recipe for cake, she said you can use any flavors of mix or fillings you want. Experiment!!

Katie's Kake
1 yellow cake mix
3 eggs
1 can pie filling (this one was peach)
fresh peach chopped
Mix all by hand and bake in the microwave for 15 min. Use a toothpick to test if it's done a little ahead of time. I think she said to let it set for about 5-10 minutes before turning it out onto a plate. She served it with a scoop of vanilla ice cream while it was still warm, mmm-mmm.

July has had 20 sleeps already!

In my preschool world the children often measure time by how many sleeps it is until an event. What an easy way to file it in their little minds, come to think of it-works well in my little mind as well!

So I had these bananas, that turned brown the minute I took them out of the bag from the store. Or so it would seem. I just threw 4 bananas away last week, and I was NOT going to let it happen to me again. I sampled a banana cake at work a couple of weeks ago, and I thought the flavor was excellente'. When I first looked at it, I'll admit I thought it was a spice cake and thought to myself, "yuk". Not my first love in cakes - obviously that would be something chocolate. After I passed by the cake for about the 10th time I sliced off the tiniest of slivers, to feed my curiosity as well as my grumbly tum. I was pleasantly surprised to taste 'nana. I love banana bread, banana muffins, so why not banana cake?!? I asked for the recipe and was again pleasantly surprised that it was only 4 ingredients and none of them were butter or oil. Hey, this might almost be healthy...except for the slab of cream cheese frosting on top. To help with that dilemma I dug bag to my carrot cake post on March 18th and found a frosting that I gave 4*'s.

I'm baking this cake even as we speak, I'm anxious for Mike to try it and give me his professional appraisal. He's getting pretty good at being a food critique! :-)

BANANA CAKE
1 yellow cake mix
1 cup mashed bananas
2 eggs
1 tsp baking soda
(I snuck in 1 tsp. vanilla extract)

Beat for 2 minutes with a hand mixer. Pour into a 9x13 pan that has been sprayed with Pam. Bake @ 350* for 30 minutes (do the toothpick test) Cool and frost.

CREAM CHEESE FROSTING
1/4 cup butter
4 oz light cream cheese
1 tsp vanilla extract
1 3/4 cups powdered sugar
1/2 cup chopped pecans
1/2 cup coconut

Cream together the butter, cream cheese and vanilla. Add the powdered sugar and mix until smooth. Stir in pecans and coconut, frost cooled cake.

Chewy, chewy, chewy, chewy, chewy, chewy, chewy baby!

Ohio Express, that's the name of the group that sang the song Chewy. I googled the lyrics and I could sing the whole thing! I thought maybe it was an Archie song or the Partridge Family ;-), but now I have the facts. Don't know how long ago that was, I was in grade school I think.

Speaking of chewy, I made some CHEWY granola bars that are fudgie tasting, and ohhh so good. I was telling Heather about them, and she requested I post it ASAP....so here goes.

CHEWY GRANOLA BARS
1 -10 1/2 oz bag mini marshmallows
2/3 cup chunky peanut butter
1/2 cup butter - cubed
1/4 cup white corn syrup
2 tsp vanilla extract
Microwave these 5 ingredients in microwave until blended.
Stir in remaining ingredients:
4 cups quick oats (I found whole grain quick oats)
1 cup Rice Krispies
1/2 cup semi sweet chocolate chips
1/2 cup dark chocolate chips
1/2 cup coconut (Heather will leave this out!)
1/2 cup sunflower kernels
1/2 cup raisins
1/2 cup chopped peanuts
2 Tbsp wheat germ-toasted
2 Tbsp sesame seeds

Spread into a 9x13 pan that has been greased. Press down and bake @ 350* 15 minutes. Cool and cut into bars.

I lined my pan with parchment paper so I could lift it out to cut the bars. Also, I didn't have peanuts or wheat germ, still really good without it. I almost substituted another type of nut, but there seemed to be a lot in the recipe already. I would suggest having the last group of ingredients measured out, ready to go because it starts to set up and gets tough to stir. I cut my bars and put them in airtight containers to keep them fresh.
There's so gall-dern much humidity right now ya know..... (she said with her best Fargo, ND accent)

One more thing....

OK, so the original dip I wanted to make last weekend was totally forgotten. I made it today and I'll tell you it's to bad I missed it. VERY good for a fun little easy cheesy something to go with crackers and a cold glass of ______. If you try this one out give me some comments and tell me what you think.

BEER CHEESE DIP
2 8oz cream cheese - soften
1 package ranch dip powder
2 cups sharp grated cheddar cheese
2 green onions chopped, include some of the green top
1/2 cup beer

With a mixer combine cream cheese, ranch powder, cheddar cheese & onion. Slowly add the beer, scrape sides of bowl down with a spatula to thoroughly blend. Get those crackers ready to DIP! Store in the frig in a covered container.

BOOM!

The Independence Day celebration weekend was very very good. I think about how wonderful it is when you can have your children, and your parents all together at the same time. Doesn't happen often enough, that's for sure.

As I said earlier I spent some time paging through books looking for a few new offerings for the party. I had many on my list, and will only share with you those recipes I feel worth repeating. As usual I had my superb staff on hand to help me cook (thanks Nate, Heather & James) so it ended up going rather smoothly.

MANDARIN ORANGE CAKE
1 yellow cake mix
1 can mandarin oranges with juice
1/2 cup veg. oil
4 eggs
1/2 tsp vanilla

Mix all ingredients together approximately 2 minutes. Spray a 9x13 pan, then pour in cake batter. Bake 30-40 min. @ 350*. Cool completely and frost.

TOPPING
1 8oz cool whip-thawed
1 small box vanilla instant pudding
1 15oz crushed pineapple with juice
1 cup flaked coconut

Stir together with spatula and spread on cooled cake. Refrigerate.

next..............

3 CHEESE NACHO DIP
1 8oz sour cream
3 oz cream cheese, soften
1 can refried beans (I like the HyVee spicy brand)
1/2 cup picante
1 tsp chili powder
1/2 tsp cumin
4 oz cheddar cheese grated
4 oz monterey jack cheese grated

Combine all ingredients and put in an oven safe dish to bake. I actually did mine in the microwave because I didn't want to heat up the kitchen - but I think it would be much prettier baked in the oven until heated through. 350* 1/2 hr maybe??? Serve with tortilla chips and big cold glass of _________.

next...........

UNION SQUARE BAR NUTS
18 oz unsalted mixed nuts
2 Tbsp coarsely chopped fresh rosemary leaves
1/2 tsp cayenne pepper
2 tsp dark brown sugar
2 tsp sea salt or Kosher salt
2 Tbsp. butter melted

Preheat oven to 350*. Spread the nuts onto a baking sheet and toast them in the preheated oven about 10 minutes until golden brown. Combine the rosemary, cayenne, brown sugar, salt and melted butter. When the nuts are finished roasting immediately toss them with the spiced butter and serve.

I actually liked them better a couple of days later, at room temp. This recipe is from a famous bar in New York City.

next.............

CRESCENT ROLLUPS
2 tubes crescent rolls
1 8 oz cream cheese
1 1/2 cups cheddar cheese - shredded
1 green pepper, chopped fine
1 can mushrooms drain and chop
1 small can of chopped black olives
1 package sliced ham chopped

Mix all ingredients together except crescents. Roll out dough putting 2 triangles together to make rectangles. Pinch seams together before you spread cream cheese mixture on. Roll up starting with a short end, slice each roll into 6-8 pieces, depends on how big you want them. Lay each on parchment and bake @ 425* until golden, about 8 minutes. Serve warm.

I'm a Yankee Doodle Dandy

That's right, the 4th of July is just days away. Our town does a bang up job (hee hee) of celebrating. We have a FANTASTIC display of fireworks, as well as a parade, events at the park, etc... Because we live about 1/2 mile from the lake and we have a school across the street from us without trees to block our view, we have a great spot to watch the display from home. Each year we are pleased to entertain family, and friends.

Of course, I've been looking recipe books over for the past week looking for some fun ideas. I have some good things lined up, I'm looking forward to it so much! I think everyone thinks about hamburgers, hot dogs or ribs on the grill. Along with that you must have some great baked beans (see post from March 26, 2008) and a salad. I think a macaroni or potato salad are easily interchanged, both favorites of mine.

The two recipes I'm posting are time tested. My mom gave me the mac salad recipe, and my Pastors wife gave me the potato salad inside scoop back in the 70's. Over the years I have tried others, but always come back to the old reliables.

GLADYS's MACARONI SALAD
1 cup macaroni shells - cook according to package directions
1/2 cup celery - diced
1/4 cup green pepper - diced
2 Tbsp onion - diced
1 tomato - diced
1 small can peas
1 cup diced ham
1/2 cup salad dressing

Combine the cooked macaroni with the vegetables, peas and ham. Stir in the salad dressing until well mixed. Taste and season with salt and pepper. Refrigerate for at least an hour before eating.

I have substituted frozen peas, because I prefer that texture. I don't always add the ham either, I've use bacon or even added diced cheese. This recipe isn't huge, if you have more people coming, double it.

VERNITA'S POTATO SALAD
8 potatoes
6 eggs
1/2 cup sour cream
1/2 cup miracle whip
1/4 cup sugar
1 tsp salt
2 Tbsp vinegar
Desired amounts of diced celery, onion and sweet pickles (optional).

Peel and boil potatoes in salted water until just tender, don't overcook! Drain and put them into a large bowl. Hard boil the eggs and peel them. You'll want to dice all but one, save that one to slice for garnish on top. If you have an egg slicer it's much easier! Add the diced eggs, celery, onion & sweet pickles to the potatoes. Combine sour cream, miracle whip, sugar, salt, & vinegar. Pour over potatoes and eggs and stir gently to combine. Transfer to a bowl, garnish with egg slices and sprinkle paprika on top. Cover tightly and refrigerate for several hours before serving.

I think this salad is better the second day. I usually don't add the pickles, but this is the original recipe so I left it in. I used 2 stalks of celery and about 1/2 of an onion.

Dippity do da, dippity ay - my oh my.....

I looked back on my blog and noticed I posted another hummus recipe last July. Something about summer eating makes me think of cool dips. I have this one waiting in the fridge to break out with our hamburgers on the grill tonight. It's perfect with bagel chips, if you haven't bought bagel chips before you really should give them a try. I like the sea salt variety, with no extra flavoring in them. They are better for you than chips and they are much more substantial to dip with.

Creamy Hummus Dip

1 16 oz can of chickpeas or garbanzo beans (same thing)
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
(chopped jalapeno if you want some kick)

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Serve with pita chips. This texture reminds me of a hummus dip I ate last Fall in Denver. I think adding the liquid from the garbanzo (or chickpeas) is a great idea. I'm playing with the idea of adding a little cumin yet, I think that smoky flavor would be a good marriage. I'll give it one more taste test before I decide.

I also made some kolaches this afternoon. I'm not a proficient baker, I do OK but I get discouraged if it doesn't turn out perfect. My kolaches are taller then I would like, I squished 'em down good after they proofed, but even with the filling in they went up not out. I used a prune filling and custard, not together - they are in different rolls. What WOULD happen if I mixed them???? Hmmmm. Guess I'll wait to bake another batch when it's not 90* outside. My dough will stay in the fridge for a week. I made 12 today, more is on the way!

I need oatmeal....or an ark.

I've been working at a temporary job this summer, and it's and EARLY job. This week the office manager was gone, went to California with her family. Then, with all the flooding in our area our surgery scheduler was not able to make it to work the last two days. Bottom line - they have been letting the new girl (me) who knows nothing (or next to it) run the surgery center office. I've been running my but off, and stressing big time. Thank goodness tomorrow is FRIDAY - hey!

So when tension is running high I think it's important to eat something good for you, like oatmeal! I wouldn't have thought of it, but one of the nurses had a bowl of oatmeal this morning on her break and it smelled so good. I always put extra cinnamon, nuts, cranberries, etc.. in mine and it's a big treat.

Since it's hot I thought a bowl of oatmeal was not the answer. I watched Giada make these bars a couple of weeks ago on tv and they looked yummy (singing the last word). I do like granola bars, so thought this was a safe one to try. I added the cranberries for color, plus I love them.

APRICOT OAT BARS

vegetable oil cooking spray
13 oz jar apricot preserves (about 1 1/4 cup)
8 dried apricots chopped into 1/4" pieces (about 1/3 cup)
1/3 cup dried cranberries or craisins

1 3/4 cups flour
1 cup light brow sugar, packed
1 tsp cinnamon
3/4 tsp salt
3/4 tsp baking soda

1 3/4 cups old fashioned oats
1 cup walnuts coarsely chopped

2 sticks butter, melted
1 egg room temp, beaten
1 tsp vanilla extract


Put oven rack in the center of oven. Preheat to 350*. Spray a 9x13 metal baking dish w/veg oil spray. Line the bottom and sides of the pan w/parchment paper. Spray the parchment paper with veg oil spray and set aside.

In a small bowl mix together the preserves cranberries and apricots. Set aside.

In large bowl, whisk together the flour, sugar, cinnamon , salt and baking soda. Stir in the oats and nuts. Add the butter, egg and vanilla and stir until blended well.

Using a fork or clean hands, lightly press 1/2 of the crust mixture onto the bottom of the pan. Using a spatula spread the filling over the crust leaving 1/2" border around the edge. Cover the filling with the rest of the crust mixture and gently press to flatten. Bake until light golden, about 30 min. Cool for 1 hour and cut into bars. Store in an airtight container for up to 3 days.

Monday-chicken, Tuesday-chicken, Wednesday-chicken....

We eat a LOT of chicken. Occasionally my favorite store has chicken breasts with the skin and ribs still attached at a super duper price. Last weekend only .88 a pound for the family pack! This is a great way to buy it for making chicken salad, or for casseroles because it is going to have much more flavor than buying skinless/boneless + it's a money saver. :o)

This recipe was originally for the oven, and it called for a roasting chicken. Have you priced roasting chickens lately? They are expensive! It also called for butter spread on the outside of the chicken. If you are so inclined, go for it but I decided to cut the calories. A whole 5-6 lb.roasting chicken in the oven at 425* will take 1 1/2 hours if it is trussed. Use a roasting pan and be sure to put some of the ingredients into the cavity of the chicken.

Roasted Slow Cook Chicken

3 1/2 - 4 lb chicken breasts (or other pieces)
kosher salt
fresh ground or restaurant pepper
several springs of thyme 8-10 ish
1/2 lemon
6 cloves garlic peeled
1 medium onion cut in 1/2" slices
4 carrots cut into 1" pieces

Wash the chicken and pat dry with a paper towel. Place in a slow cooker and sprinkle generously with pepper and salt. In between chicken pieces place the sprigs of thyme, garlic cloves, onion and carrots. Squeeze the lemon juice over all and cut the lemon rind in half and put that in as well. Cook the chicken for 3 hours on med high or until the juices run clear when you slice it.

oo oo ah ah

I realized something awesome this weekend. I wanted to make monkey bread for breakfast, but thought it would make way to much for the two of us to eat. Then I thought, ah-ha! How about if I made a mini monkey breakfast? What took me so long to think of this!?

Monkey Bread for Two

1 tube of refrigerated biscuits
1/8 (maybe a little more) cup sugar
1 tsp cinnamon
1/3 cup brown sugar
1/3 stick margarine
chopped nuts

Cut each biscuit in 4 pieces and shake it in the sugar and cinnamon that has been mixed together. After each piece is coated, drop into a small oven safe bowl. The one I used was a Pyrex oval dish that holds just under 4 cups, round would be fine or a bread pan. Be sure to spray it with nonstick spray first!! Throw in some chopped nuts occasionally, as much as you like. Heat the brown sugar and margarine until it comes to a boil Pour over the biscuits and bake @ 350* for 20-25 min. If it's getting dark - cover loosely with foil the last part of the baking time. Immediately invert onto a plate and go for it!

Original full recipe post was February 22, 2009

Someone's in the kitchen

What a great weekend it has been so far! Last weekend was also stellar! On a summer time roll I think :-) !!

Last weekend was my class reunion here in Norfolk. Probably 90-ish classmates made it back to play the name game. So many people to catch up with, it was tough to find enough time to visit with everyone I wanted to. Wish it could have lasted longer. We had so much fun planning it, that I think our reunion committee is going to continue to have 'meetings'!

Last night we took a road trip with our besties Nancy & Bill. Went 20 miles to a tiny town of 52 people to eat at a chicken/fish buffet. From there went to a Kolach festival about another 40 miles down the road then back tracked 30 miles to the drive-in theater to watch the new Karate Kid! None of it was planned, we just like to take off and see where we land sometimes.

Today I was looking through some cookbooks I got for teacher appreciation week. I got 3 new ones and they are g-o-o-d. I found today's recipe that I will make again very very soon. So yummy, and much better than the version you can buy at Starbucks or other coffee places.

BISCOTTI
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
2/3 cup white sugar
6 Tbsp butter
1 egg
1 egg yolk
1 tsp vanilla extract

1 egg beaten

2 Tbsp sugar
1 tsp cinnamon

Preheat the oven to 325* and line a baking sheet with parchment paper.

Stir together the flour, 1 1/2 tsp cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.

On a lightly floured surface divide dough into two pieces. Roll each piece into a log about 9" long and 1 1/2" wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.

Bake for 25-30 min in the oven until golden and firm to the touch. Cool for 15 minutes.

On a cutting board slice each log crosswise at a diagonal into 1/2" slices using a serrated knife. Place back on the baking sheet cut side down and sprinkle with the mixture of the remaining cinnamon and sugar. Return to the oven for another 15-20 min until toasted. Cool on wire racks and store in an airtight container.

Great with coffee!

Potato, Patotto

What a fun weekend it has been! First of all it's great because I have slept in for 3 consecutive mornings now....yahoo! In case you missed it, I have taken a summer job that gets me up at 4AM. You can feel sorry for me now, since I am NOT a morning person. The second reason it's great is because James came home from Lincoln for a couple of days, always a fun time. The third reason is that we have been able to spend lots of time with friends and that is always a WIN-WIN situation!!

I made a yummy potato Sunday for lunch that is fast and E-A-S-Y, and I think you all should try it out this summer. With farmers markets offering those cute little baby red potatoes there is nothing holding you back, so get busy!!










HASSELBACK POTATOES
with herbed sour cream

16 oz red new potatoes
3 garlic cloves, thinly sliced - more if they are small cloves
4 Tbsp butter, melted
2 Tbsp olive oil
kosher salt
freshly ground pepper or restaurant pepper

Preheat oven to 375*
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits in the top, making sure not to slice completely through. (I did not have a wooden spoon deep enough, so I used a large serving spoon) Place a garlic slice between each slit at the top of the potato. Toss in a medium bowl with butter and olive oil to coat thoroughly.
Place on a baking sheet and sprinkle with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 45 min. Transfer to a platter and top with herbed sour cream .

HERBED SOUR CREAM
1/2 C sour cram
1/2 tsp garlic powder
1 Tbsp finely chopped fresh chives
Combine in a small bowl and season as needed with s&p.

The OTHER white meat.

Today was my first day of summer vacation! Last night I had 22 preschool graduates in their cute little hats receiving their diplomas, it was a fun evening. So, today I did a lot of odd jobs around the house, one of the things I did was clean out my fridge, some of it anyway.

I am sad to admit that we really do end up wasting more food then we should. I found the last couple of slices of a great pork roast that we made, and if I don't post the recipe on here I'll never find it again to repeat the meal!

This recipe has some zing, and I do like zing these days. We cook a lot of pork because it's so economical, this is a variation that I really enjoyed. We had it with a kicked-up mashed potato, oh it was g-o-o-d!

Rosemary Pork Tenderloin

1/3 cup Dijon mustard
2 tablespoons restaurant black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
2 large garlic cloves
2 pork tenderloins, about 1-pound each
2 slices bacon

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 1 slices of bacon. You may tie with kitchen twine to secure bacon strips, I just laid mine on top and it worked fine.
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160-170 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides.

Here kitty, kitty!

How many of you make puppy chow? I made it when my kids were young, and I find that the "younger" faculty members that I work with seem to have an indescribable love for it. I have not made it for a while, however when I was in Lincoln last weekend at the Farmers Market I saw a new version that was fun. It was called Kitty Chow - and instead of using Crispix cereal, they used Kix! I was intrigued enough that I came home and googled it, and today I tried it out. I took half of it to a co-worker and the other half is being appreciated by MY better half. If you have young kids or are young at heart you better give this one a try!!

KITTY CHOW
1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips-semi sweet
1/2 tsp vanilla
6 cups Kix cereal balls
1 1/2 cups powdered sugar

Microwave the peanut butter, butter and chocolate chips together for about 1 min. in the microwave, stirring after 30 seconds. Once it's melted stir in the vanilla and pour it over the Kix cereal in a large bowl. Make sure you thoroughly coat all of the cereal. Pour the powdered sugar into a large sack and add your chocolate covered Kix. Close securely and shake like crazy! I ended up adding more powdered sugar because it wasn't powdery enough for me, you decide how much you want!

Always cheesecake time.

Somehow I misplaced April. It was here just a moment ago, I have a vivid recollection of taxes...hmmm. We have been busy with yard work, I planted my window boxes about a week ago and I'm itching to get at my planters around the yard. Mike has the gardens planned out, a variety of tomatoes, and cucumbers, are being cared for in anticipation of the ground warming up enough to plant. I think in about 10 days it will be time!

School has been so wonderful. This is the time of year when I really would like to keep them. Yesterday I found myself just watching the different groups and I was so proud of the way they interact with each other. Polite words, kind actions, giggly laughs, that's what 4 & 5 year olds are all about! I will miss these little people as they move on with their education. Some stay here at St. Paul's, but many go to other schools. It's always heartwarming when an alumni student calls and want to come read to the 'little kids', or stops by just to say 'hi'.

I have been playing around with salads, I tried a Tabbouleh recipe that was OK, but I have a friend who sent me a recipe with great promise. I'm anxious to try it! Mike made a ham and bean soup yesterday in the slow cooker. It has been a good week to revisit soup, cool and windy. Spring will come back, I know it!

This recipe for cheese cake turned out pretty well. You could use any kind of nut, pecans sound good to me too! Isn't it pretty? I didn't chop the nuts on top, they were slivered and I just let them be. Enjoy if you try it!

Almond Praline Cheesecake

• Yield: 1 (9-inch) cheesecake
• Nutrition: See Below
• Prep Time: 15 Minutes
• Cook Time: 60 Minutes

Ingredients

• 3/4 cup graham cracker crumbs
• 1/2 cup slivered almonds, toasted* and finely chopped
• 1/4 cup firmly packed brown sugar
• 1/4 cup butter, melted
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3 large eggs
• 1 teaspoon almond extract
• ALMOND PRALINE TOPPING
• 1/3 cup firmly packed dark brown sugar
• 1/3 cup heavy cream
• 1/2 cup chopped, toasted* slivered almonds

Instructions

• HEAT oven to 300°F. Combine graham cracker crumbs, almonds, brown sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and almond extract; mix well. Pour over crust.
• BAKE 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill.
• ALMOND PRALINE TOPPING
• COMBINE brown sugar and cream in small saucepan. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup chopped, toasted slivered almonds. Spoon evenly over cheesecake. (For 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).
• *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Life is just a bowl of .....

Good morning everyone! It's almost noon, so the time to offer that greeting is almost gone. This is going to be another marathon week, I better get lots of rest and eat my chocolate ;-). Thursday I'm looking forward to my brother and sister-in-law coming for a visit, they will spend Easter here! It's always fun as we remember the good old days and listen to my dad tell stories of even earlier good old days. We are so blessed to have this family heritage alive and well.

I found a 'new to me' recipe that may be 'old to you' but I was kind of impressed with it. It was in my latest Taste of Home magazine that I took with me over the weekend on a short road trip. Don't worry, I wasn't reading while driving. It's another bar recipe that is so beautiful when you plate it because of the layers. It's similar in flavor to a Kit Kat candy bar, but richer. I doubt there will be many if any left by Thursday when the company arrives, so I'll have to make something else! Maybe you can try it for your guests.

Homemade Candy Bars

Ingredients

• 8 ounces Club crackers, divided (about 2 sleeves)
  
• 1 cup butter, cut up
• 1/2 cup milk
• 2 cups graham cracker crumbs
• 1 cup packed brown sugar
• 1/3 cup sugar
• 2/3 cup creamy peanut butter
• 1/2 cup milk chocolate chips
• 1/2 cup butterscotch chips

Directions

• Place a third of the crackers (about 25) in the bottom of an ungreased 13-in. x 9-in. pan.
• In a small saucepan over medium-high heat, melt butter. Add the milk, graham cracker crumbs and sugars; bring to a boil. Cook and stir for 5 minutes. Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. (Now there are 3 layers of crackers)
  
• In a small saucepan over low heat, stir peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield: 3-4 dozen.

I had to put mine in the fridge to harden up quicker, we were a bit impatient.

Refrigerator Bran Muffins Rock!

My daughter just called me looking for a recipe. I am surprised I have not already done this one! When I worked in the office at the Jr. High School one of the teachers there brought these muffins in, I was hooked then and there. The best part is that you can mix them up and keep the batter in the fridge for about a month. bake a few fresh yummy muffs whenever the mood strikes you.

BRAN MUFFINS
1 15 oz box Raisin Bran cereal (boxes come 20 oz, just eyeball it)
1 1/2 cups brown sugar
1 1/2 cups white sugar
5 cups flour
5 tsp baking soda
1 tsp salt
3 cups nuts, chopped (pecans or walnuts)
1 cup dried apricots, chopped
1 cup dried dates, diced
1 cup melted margarine
4 eggs, beaten
1 qt buttermilk

Combine all of this in a mammoth bowl!! Stir well. I use paper liners in my muffin tin and use an ice cream scoop to make them the same size. Bake at 400* for 20-25 min.

I have cut back the nuts to two cups when I didn't have enough. Also I've played around with various dried fruits, craisins, etc... It's all good.

What's up Doc?

It's been a busy week, busy but fun. Yesterday at school was a marathon day with so many activities! We painted shamrock pictures, planted seeds to grow in our window, did a scavenger hunt and the afternoon class also baked Irish soda bread. That along with our regular schedule made for busy little people!

One of the girls in the pm class walked in and stopped dead in her tracks when she saw a classmate wearing a sequin bow tie for St. Patricks Day. She said, "You look dapper!" and he looked at her with a puzzled look on his face. She proceeded to say, "Dapper is a fancy word for handsome!" You should have seen him puff up with confidence! She then continued to the back of the room to hang up her coat. I LOVE MY JOB!!!

Today is my wedding anniversary. Mike and I have been married for 32 years, how can that be possible? But when I think about my son being 29 and my daughter 26, it feels right. The big debate last evening when we went out for an Irish libation was where to eat tonight. We talked about driving to Columbus which is just a 45 min. drive, eating here somewhere or making our own. It just seems that on a special occasion you should be treated, but there's nothing more disappointing than going out for a special meal and it doesn't live up to your hopes. I'll let you know what we decide.

A couple of days ago I found THE BEST carrot cake recipe. I like cream cheese frosting but I think they are usually too sweet. This one is perfect in my world. I hope you will try it! I probably will make it again for Easter.

Carrot Cake

2 cups flour
2 cups sugar
2 tsp soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
3/4 cup oil
4 eggs
3 cups carrots, grated

Frosting:
1/4 cup butter
4 oz pkg light cream cheese
1 tsp vanilla
1 3/4 cup powdered sugar
1/2 cup chopped pecans
1/2 cup coconut

Measure all ingredients and mix in a large bowl. Beat for 3 minutes. Pour into a 9x13 greased pan. Bake @ 350* for 35-40 min or till it tests done in the middle. If it's getting dark, cover loosely with foil last 10-15 min.

To make frosting cream butter, cream cheese and vanilla then add the powdered sugar till smooth. Fold in nuts and coconut, frost cake.

We're potato people. Not potato heads, potato people.

When I think of March food, I of course think of corned beef - a favorite at our house! Cabbage, brussel sprouts, green beer, potatoes... See how I slipped in the beverage?? tricky :-)

In March of 2008 I posted a Party Potato recipe, and it's great! I found a similar recipe for you working girls/guys (myself included) that you can put together much faster since you don't have to cook the potatoes first. See what you think of this easy cheesy version a la' 2010!

PARTY POTATOES II

2 lbs frozen hash browns
1/2 cup grated onion
2 cups cheddar cheese, shredded
1/2 cup melted butter
1 16 oz sour cream
1 can cream of mushroom soup
2 tsp salt
1 tsp pepper

Mix all ingredients together and bake in a 9x13 pan @ 350* for 1 hour. (I'll bet you could do this in a slow cooker on low) Also, another version of this puts crushed cornflakes mixed with melted butter on top for a divine crunch factor!

Ewww, jello.

Jello is a word that makes me nauseous. I can't stand the texture, I know I've mentioned that before on this blog, but it's still true. Therefore I am always looking for a salad that can take the place of a jello salad on an Easter table or another "jello" holiday. This little salad probably could clog a few arteries, but it goes down like a dream! Almost a dessert - yum.

PINK FLUFF SALAD

1 can cherry pie filling
1 (12oz) cool whip
1 can sweetened condensed milk
1 (8-oz) can crushed pineapple, drained well
2 cups miniature marshmallows
1 cup pecans

Stir together the sweetened condensed milk and cool whip. Fold in pie filling, then add pineapple, marshmallows and pecans. Chill several hours before serving.

Pass the salad please.

We had Christmas March 6th. Yes, I said Christmas! Actually it was the last of the gatherings, we went to Grandma Ann's for a turkey dinner that was supposed to happen a couple of months earlier. Ann makes the BEST gravy in the world. I've watched her do it, I've asked questions, I've tried to replicate her gravy and still no luck. So flavorful, so perfect.

Whenever we would ask what to bring for a family meal at her house, for years she told us to bring bread. :-( Not that bread isn't important, but it's not fun. This time I wised up and said I'd bring a salad, one of Mike's all time favorite salads. This recipe is older than the hills, you've all had it I'm sure. But when I looked it up on my blog to make it, I didn't find it....so I'm posting it for myself if not for you. Try to use it up in a couple of days or it gets really ugly.

Broccoli Raisin Salad

1 head of fresh broccoli, cut up into florets-about 4 cups
1/2 cup red onion sliced thin, then quartered
1 cup sliced celery (optional)
1 lb bacon, fried crisp and drained-crumble
1/2 cup hulled sunflower seeds
1/2 cup raisins

Dressing:
3/4 cup mayo
1/4 cup sugar
2 tbsp. vinegar

Combine all ingredients in the first group and add dressing that has been stirred together. I substituted Hormel real bacon bits instead of frying the bacon, much easier!

Caviar Dah-ling!

One upon a time, long ago.....Mike and I tried caviar. We wanted to experience the elegance, dare to try the unknown, savor it with a little sip of bubbly. Our fatal mistake, we let our budget determine the kind we bought and it was horrid! I have never tried it again *sigh*.

This caviar recipe is for a modern day tortilla toasting type of party. My friend Donna sent me her recipe, and I did some online research and combined a little of this and a little of that. I made half of this batch - and it still was quite a lot. Many of these recipes called for bottled Italian dressing, but I find that a little harsh sometimes depending on the brand. I opted for the EVOO and red wine vinegar. You decide what sounds best for your family!

TEXAS CAVIAR
2 cans black eyed peas, drain
2 cans corn, drain
2 cans Rotel tomatoes with chili's (or jalapeno if you like it spicy)
2 cups of red or yellow pepper, chopped
3 jalapenos, stemmed, seeded, diced
1/2 cup onion
1/2 cup fresh cilantro, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp oregano
1 1/2 tsp cumin
6 Tbsp red wine vinegar -whisk together with:
6 Tbsp olive oil

Combine all of these ingredients and refrigerate for a couple of hours. Serve with tortilla chips.

Biscuits Anyone?

It's Saturday night, and it was a good day. Coffee this AM with a couple of my coworkers. Shopping with my husband at Wmart. A little time spent watching and old movie this afternoon, & a nice dinner including a glass of Cabernet. After that a Bruce Willis movie, Surrogates - it was futuristic and kind of interesting! We ended up the evening with an ice cream Sundae. I saw Rachel Rae put this together and it looked yummy. Vanilla Bean ice cream topped with melted peanut butter and hot fudge sauce. I think I used too much PB, it was intense!! It only takes about 30 seconds in the microwave to make it smooth enough to pour. The hot fudge was my favorite part, a little like a peanut butter cup on ice cream ;-) yea!

To go with our spaghetti tonight I found a recipe for a cheesy garlic biscuit. Most recipes called for Bisquick, which I did not have. I finally ran across this that was supposed to be similar to a Red Lobster biscuit, it was pretty good and very easy to put together. I'll use a little more garlic or fresh garlic the next time I make them, they were pretty mild.

Cheese and Garlic Drop Biscuits

1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/4 teaspoon garlic powder
1/4 cup vegetable shortening
1/2 cup milk
1/4 cup shredded cheddar cheese

***Topping:***2 tablespoons melted butter & 1/8 teaspoon garlic powder

Combine flour, salt, baking powder, cream of tartar, sugar and garlic powder in a mixing bowl. Cut in shortening using a pastry blender. Mix milk and then cheese into mixture with a wooden spoon. Drop by large spoonfuls onto greased baking sheet. Bake at 425 F for 10-12 minutes. Mix melted butter and garlic powder together and brush on warm biscuits as soon as you remove them from the oven.

This is supposed to make 8, but I missed that fact until after mine were in the oven and I had only scooped up 6, woops. Needless to say I had to bake mine a bit longer, just go by the color and you'll know when they are done.

You can't rollerskate in a buffalo herd

You know if you read my blog at all that I love HOT stuff. Mike and I need our fix of hot wings on a regular basis, in fact tonight that sounds pretty good. HyVee, here I come! It's not always a good idea to serve a messy wing, so here is an alternative that you might like.

Buffalo Chicken Dip

• 1 8-ounce package cream cheese
• 2 cups cooked chicken (a store-bought rotisserie chicken works best), shredded
• 1/2 cup buffalo wing sauce, recommended brand: Franks Original
• 2 tablespoons butter, melted
• 1/4 to 1/2 cup blue cheese dressing (eyeball it)
• 1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)

Preheat oven to 300°F. Cover the bottom of an 8x8" dish or pie plate with cream cheese.

In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.

Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).

Heat the dip in the oven for 20 minutes. Serve with Scoops (Tortillas or Frito's) alongside for dipping.

YUM!
PS Anyone know the song attached to the title above???

Only 2 1/2 hours left!!

OK, January is almost history for this year....yippeeeee! I'm ready to move on to bigger and better things. Or rather warmer and happier things.

Over the weekend we had a celebration for my daughters' birthday in Lincoln. The plan: get together with Nate, Heather, her wonderful in-laws Rod and Linda and our son James. We met at the birthday girls house, and got in on the tail end of a birthday brunch that Nate had for her. Lots of good friends were there, it's nice to witness others showing love for someone you care so much for.

We did a little shoppin' and then had a supper of what else but soup?!? That's what January has been all about this year, definitely it's been soup weather since before Christmas. Since tomorrow is February, (actually in 2 1/2 hours it will be February) I am posting my LAST soup recipes until the season of Fall rolls around in 8 or 9 months. I am ready to move on!

I tried two NEW recipes for the gathering, I know that sounds dangerous - right? But my theory has always been that if it's not good, who's really going to say, "yuk this is awful!"?? If you have lots of people and everyone eats a little, it's gone before you have time to think about how good it was, or wasn't.

As luck would have it, I found two soups that hit it out of the ball park!! The first was a soup my friend Kristin's mom sent me last week. It is similar to a tomato bisque I used to eat at a local restaurant. The second soup is a version of a jambalaya, and believe me there are MANY versions of jambalaya!! I LOVED the second soup, but I'm not the biggest tomato soup fan in the world. Those who like tomato LOVED that one, so you'll have to make both and let me know what you think!?! :-) And just in time for the SOUP-er Bowl!

TOMATO TORTELLINI SOUP
1 pkg 9oz refrigerated or frozen cheese tortellini
2 cans tomato soup
1 can vegetable broth
2 cups 2% milk
2 cups half and half cream
1/2 cup chopped oil packed sun dried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 cup shredded Parmesan cheese (more if you want some for garnish)

Cook tortellini according to package directions. Meanwhile in a large pot combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through stirring often and be careful not to boil hard. Drain tortellini and add to the soup. Stir in cheese and it's ready to go!

Now for soup number 2!

SLOW COOKER JAMBALAYA
1 pound boneless skinless chicken breasts cut into 1" cubes
1/2 lb sausage diced - like a kielbasa (I used a turkey version)
-- if you can find andouille sausage use it, but it's pricey!
1 28oz can diced tomatoes
1 med. onion chopped
1 green bell pepper chopped
2 stalks celery chopped
1 can chicken broth
2 tsp dried oregano
2 tsp Creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 lb frozen peeled and cooked shrimp, thawed
2-3 cups of cooked rice

In a slow cooker combine chicken, sausage, tomatoes, onion, green pepper, celery & chicken broth. Stir in oregano, creole seasoning, hot sauce, by leaves and thyme. Cover and cook on high or 3 hours OR low for 7 hours. Stir in the thawed cooked shrimp and cook just until the shrimp is heated through, about 5-10 min. Discard bay leaves and spoon mixture over cooked rice.

We let each person put rice in their bowl so they could decide how much they wanted. It was SOOOO good, I can't wait to make it again!

Another pot o' soup

Tonight I plan to make a pot of bean soup so we can have it tomorrow. The weather is STILL cold, icy and blah. Soup just seems like a natural choice. This recipe is a favorite that I made when we used to ski in Steamboat Springs. Our good friends Kari, Larry, Kim and Gary were always so much fun on those trips. Nothing but wonderful memories of those times. I think one of the things I like about this soup is the fact that there are tomatoes in there, it adds a little more flavor.

STEAMBOAT BEAN SOUP
1 tube of mixed beans (in the soup aisle)
1 tsp salt
2 qt water
ham hocks or bone from a ham with some meat left on
1 large onion - chopped
1 28oz can crushed tomatoes -or diced
chili powder, salt & pepper to taste

Cover the beans with water and add salt, soak overnight. Drain and add 2 quarts of fresh water and the ham hocks. Bring to a low boil and simmer 3 hours. Add the onion and crushed tomatoes, then chili powder and salt/pepper to taste. It will depend on how salty your ham is, you may not need any salt. Simmer another hour or till beans are tender.

It's soup weather!

I've made a lot of soup the last few days. Mega snow drifts tend to make you think along those lines. The soup recipe I found today is one that I discovered at least 15 years ago. It was a favorite the first time we tried it! You can add heat or keep it mild depending on what type of salsa you use.

TACO SOUP
2# ground chuck
1 med yellow onion, chopped
1/2 tsp garlic powder (use 1 fresh garlic clove if you have it)
1 - 28oz can tomatoes, diced
1 package taco seasoning
1 - 8 1/2 oz jar salsa
2 cups water
1/2 head iceberg lettuce, shredded
2 cups shredded cheese (jack, cheddar or both!)
tortilla chips

Brown ground chuck and onion - drain. Combine with garlic powder, tomatoes, seasoning, salsa and water in a large pot. Simmer 30 min. Let each person garnish with broken chips, cheese, sour cream and lettuce. Pass more chips and lots of water.

So many cheesecakes, so little time.

It's no secret that I LOVE cheesecake. I love a creamy rich cheesecake, so many taste bland. For years I've made a chocolate chip cheesecake that I have used as the measure for all others. I think I found one that may be almost equal to the legend. It is a recipe from the same cookbook, so that may be why I like it so much. These girls just know my taste!

GERMAN CHOCOLATE CHEESECAKE
(I thought it was better the 2nd day)
Crust:
1 cup graham cracker crumbs
2 tbsp sugar
3 tbsp margarine - melted
Mix together and press into bottom of a spring form pan
Cheese filling:
24 oz cream cheese, softened
3/4 cup sugar
1/4 cup cocoa (baking powder)
2 tsp vanilla extract
3 eggs, beaten
Blend cream cheese, sugar, cocoa and vanilla. Add eggs slowly. Pour over crust. Bake @350* for 35 min. After completely cooled, spread on topping; then garnish with chocolate curls.
Topping:
2 tbsp butter
1/4 cup evaporated milk
2 tbsp brown sugar
1 egg, beaten
1/2 tsp vanilla extract
1/2 cup chopped pecans
1/2 cup coconut
Melt butter over low heat. Blend in milk, sugar, egg and vanilla. Cook stirring constantly until thickened. Stir in nuts and coconut and spread on cooled cheesecake. Refrigerate.
Serves 12-16

I believe I baked mine another 5 min. because the center was not quite done. It's a tough call because it needs to wobble to be moist, but cooked. I don't think you'll be disappointed with this one!