Play Dough Cookies

Play Dough Cookies
3/4 C butter
3 ounces cream cheese
1 cup white sugar
1 egg
1 t vanilla extract
2 and 3/4 C flour
1 t baking powder
1/4 t salt
assorted food coloring (gel or paste is best)

1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla. Beat until smooth.

2. In a bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms. Divide dough into Fourths. Tint each with a different food coloring. Wrap in plastic and chill for two hours. (I stuck it in the freezer for 15 minutes because I hate to wait!)

3. Preheat oven to 350. Shape colors into 3/4 inch balls. For each cookie place one pink, one orange, one green, and one blue ball together and roll to make one giant ball. Roll into a 12 inch long snake, and then starting at one end coil roll to make a cookie. Place cookies 2 to 3 inches apart on greased cookie sheet to allow for spreading.

4. Bake for 8 minutes or until lightly browned. Cool and store in an airtight container.Enjoy!

Christmas Caserole

Christmas Casserole

10 eggs beat until thick

Add

1/2 cup flour
1 tsp baking powder
1/2 tsp of salt
1 pint of cottage cheese
1 lb of jack cheese
8 oz can of diced green chilies
1/2 cup melted butter


Stir well. Pour into well greased buttered 9x13 baking dish and bake at 350F for 35 minutes or until the top has browned and the center is done.

Snow Balls

Snow Balls 350* 20 min

¾ C butter
1 tsp vanilla
1 Tbl water
1/8 tsp salt
1/3 C sugar
1 ½ C flour
1 C choc chips
1 C chopped nuts

Cream butter, vanilla, water, sugar and salt. Add flour and mix well. Add chips and nuts. Form into 1” balls. Bake at 350* for 20 minutes. Cool for a few minutes. Roll in powdered sugar while still warm. Makes about 3 doz. (unless you eat lots of dough:)

Looks like Pecan Sandies to me! YUM! via: isawtoday

Peppermint Bark Popcorn

Peppermint Bark Popcorn, via OurBestBites


(you'll need twice the amout of almond bark shown, I just made a half-batch for pictures)

Peppermint Bark Popcorn

16-20 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best! Don't use Spanglers!)
2 tsp. peppermint extract
3/4 C semi-sweet chocolate chips

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Place popcorn in a very large mixing bowl.

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy marble rolling pin.


Place popcorn in a very large mixing bowl.

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy marble rolling pin.


One they're crushed, dump them into the bowl with the popcorn.


To melt the almond bark, follow the instructions on the package. I just break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.

When your almond bark is melted, add the peppermint extract. It will seize a little bit (get kind of lumpy) but it's totally fine. Pour over popcorn and candycanes.

Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!



While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. I really like dark chocolate to counter-balance the sweetness of the almond bark, but I know there's a lot of dark haters, so do what you want!

Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off.


Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)

Chocolate Nut Bark

Makes: 2 gifts (22 ounces in all)
Total time: 45 minutes


What You Need

* 12 ounces chopped semisweet chocolate
* 2½ cups mixed nuts

What to Do

1. Melt the chocolate in a heatproof bowl set over (but not in) a saucepan of gently simmering water, stirring occasionally.
2. Spread the chocolate evenly on a parchment-lined 9-by-13-inch baking pan and sprinkle with the nuts. Refrigerate until firm, about 30 minutes.
3. Break the bark into pieces. Keep at room temperature for up to 1 week.

How to Package Your Gift

1. Line two tins with wax paper or food-safe colored tissue. Try the Metallic Tins available at jampaper.com (six by 2½ inches, $3.50 each).

Easy Key Lime Pie

Key Lime Cream Pie



INGREDIENTS

* 1 (9 inch) pie crust, baked
* 3 eggs, beaten
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup key lime juice
* 1 teaspoon grated lime zest

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastry shell.

Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.

CRUST

1 1/2 cups graham cracker crumbs
6 ounces butter (I don't use margarine)
3 T sugar

Mix the graham cracker crumbs and sugar. Melt butter and combine until all dry ingredients have been coated. Press into bottom of greased 9 inch pie plate. Bake in pre-heated 350 degree oven for 8 to 10 minutes or until crust starts to brown. COOL THOROUGHLY before filling, that is critical.

WHIPPED CREAM TOPPING

1 cup cold cream and 1 T powdered sugar, beaten together until whipped (about 2 minutes).

Thanks Linsey!

Pumpkin Dinner Rolls

Description:
A soft yellow dinner roll. The pumpkin doesn't add a classic pumpkin flavor, just enough moisture to make these rolls taste great and not dry out. Very yummy. Stolen from Amy, Thanksgiving 2009.
Yield: 4 Dozen Rolls

Ingredients:
1 c. Sugar
1/2 c. Warm Milk
1/4 c. butter, softened or melted
2 c. Mashed cooked pumpkin
2 t. Salt
1/2 c. Wheat Germ
10-12 c. all-purpose flour
7 t. dry yeast

Instructions:
1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.

2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.When you mix it in a mixer, it should peel away from the edge of the bowl.

3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour).

4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

5. Place on greased baking sheets, and grease tops. Cover and let rise until almost doubled, about 30 minutes.

6. Bake at 350 degrees for 15-18 minutes, until tops are golden. Remove to wire racks and cover with a towel. Serve with butter.

Buffalo Chicken Dip

Buffalo Chicken Dip

2 large cans chicken breast, drained
1 cup Franks wings sauce (I used hot)
1 ‘bar’ of cream cheese
2 cups of shredded cheddar cheese
1 cup ranch dressing

Put everything into a crock pot – cook on low until warmed through and cheeses are melted. Can also be cooked in the oven – just put it all in a casserole dish - saving part of the cheddar cheese out. Cook on 350 for 20 mins – stir and top with remaining cheese. Put back in oven approximately 5 mins (until cheese melts slightly on top).

Maple Pecan Chicken

Maybe I like the idea of this recipe because I lived in Canada for so long, but man it sure looks good.

Maple Pecan Chicen

Dress up chicken breasts with maple syrup and crispy panko bread crumbs in this delicious 5-ingredient, ready in 30-minutes recipe.

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

4	boneless skinless chicken breasts (about 1 1/4 lb)
1/4	cup pure maple or maple-flavored syrup
2	tablespoons mayonnaise
1/2	cup plain panko crispy bread crumbs
1/2	cup finely chopped pecans

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	About Concordance™

Total Time: 35 min

1.	Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2.	In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3.	Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

Nutrition Information:

1 Serving: Calories 430 (Calories from Fat 190); Total Fat 21g (Saturated Fat 3g, Trans Fat0g); Cholesterol 90mg; Sodium 150mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars13g); Protein 34g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron10% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean Meat; 1 1/2Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Stephanie's Honey Whole Wheat Bread

HONEY WHOLE WHEAT BREAD

Ingredients:

• 6 cups whole wheat flour
• 1/3 cup gluten flour
• 1 ¼ Tbsp active dry yeast
• 2 ½ cups hot water
• 2/3 cup honey (may use 1/3 also, but the more the better)
• 1/3 cup oil
• 1 ¼ Tbsp lemon juice (enhances dough)
• 1 Tbsp salt

Tips: follow the directions exactly. Gluten flour needs to be refrigerated to keep freshness.

Directions:

• Grease 2 bread pans using non-stick cooking spray.
• Combine 3 cups of wheat flour, gluten, yeast and warm water. Mix for 1 minute. Cover and let rest for 10 minutes.
• Add salt, oil, honey and lemon juice. Mix for 1 minute. Add remaining flour, 1 cup at a time.
• Mix for 10 minutes. While dough is mixing, turn oven to warm (200 degrees).
• Turn oven off when dough is done mixing.
• Place dough on greased counter. Divide to make loaves and place in greased pans.
• Place pans in warm oven and let rise (double in size, about 30 – 40 minutes).
• Bake on 350 degrees for 20 – 30 minutes or until tops have browned.

*optional: brush butter on top of baked loaves as soon as you take out of the oven. Not only does it add flavor but it keeps the tops soft and not hard and crunchy. Spray butter works well too (that is what I use – no fat, but all the flavor).

Thanks Steph!

Macaroni & Cheese: Homemade!

Macaroni and Cheese
Favorites Cookbook

1 lb elbow macaroni
1/4 cup butter (4 Tbsp)
4 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard
3 cups grated cheddar cheese

Cook macaroni in boiling salted water according to package directions and drain. In a saucepan, melt butter. Add flour and stir. Pour in milk and cook, stirring constantly until thick. Add salt, pepper and dry mustard, then add cheese and stir until cheese is melted. Remove from heat and add cooked macaroni and mix together. Serve as is, or if you prefer a casserole style dish, put in a 9 x 13" baking pan and sprinkle 1/2 cup of grated cheese on top, sprinkle with paprika if you wish, and baked in a 350 degree F. oven for 30 minutes.

Via: Hayley's shared items of Safely Gathered In

Easy Banana Bread

How in the world did I miss putting THIS recipe up here? It's been "my" banana bread ever since I stole the recipe from Marcia (my roommate) in like 1998... It's super easy, and tastes AMAZING!

Easy Banana Bread

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas

In a large mixing bowl, cream shortening and sugar. Add eggs; mix well.
In a medium bowl combine flour, baking powder, baking soda and salt; Add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8in x 4in x 2in loaf pan. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Makes 1 loaf.

Chef Rocco's No-Cream/No-Cry Penne a la Vodka without the Vodka! hah

Once again, thanks to the Tennessean, we have another lovely looking recipe I need to try someday. You can definitely make it without the vodka, which just adds empty calories anyway. It's a win-win situation, really.



"This recipe from Rocco DiSpirito's upcoming book gives a healthy makeover to a traditionally cream-laden dish, cutting the fat from 60 grams per serving to just 6. Despite the name, he also ditched the vodka, saying it added calories but little flavor.

Start to finish: 25 minutes

Servings: 6

12 ounces whole-wheat penne

2 1/2 cups low-fat, sugar-free marinara

1/4 teaspoon red pepper flakes

7.1-ounce container 2 percent fat Greek-style yogurt

1 cup chopped fresh basil

Salt and ground black pepper

6 tablespoons grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, about 9 minutes.

2. Meanwhile, in a large, nonstick sauté pan over medium, combine the marinara and red pepper flakes and bring to a simmer. Cook, stirring occasionally with a heat-resistant rubber spatula, for about 5 minutes, or until it is reduced and slightly thickened.

3. Remove the marinara from the heat. In a small bowl, stir about 1/2 cup of the marinara into the Greek yogurt until it is smooth to temper it, then whisk the yogurt mixture back into the marinara in the sauté pan.

4. Drain the pasta and add it to the pan, tossing to coat. Add the basil and season with salt and pepper, if necessary. Sprinkle with Parmesan."

Pina Colada Cake

Also taken from the Tennessean's Life and Food section September 16, 2009.



Looks good to me!

Pecan Pie

This is apparently Award Winning Pecan Pie, as printed in the Tennessean's Life and Food section on September 16, 2009.



The only change I'd add is a tsp of Imitation Rum Flavor... Not sure why, but it makes it taste gooood!

The Best Meatballs

I stole this straight from kraftfoods.com because it looks amazing and I want to eat some, like yesterday. Wow. It looks yummy, and I love me some Stove Top, so really, why haven't I found this recipe before?


The Best Meatballs
Prep Time: 20 min Total Time: 38 min Makes: 8 servings

Ingredients:
2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

Make it:
HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.

PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).

COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)

Tips:

Tomato-Basil Cream Sauce
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy
Mix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Versatile Oatmeal Cookies

INGREDIENTS (Nutrition)

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups quick cooking oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup raisins
• 1 cup dried cranberries

DIRECTIONS

1. Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
2. Mix in raisins and craisins.
3. Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!

I made these without the raisin/craisins, but instead I added coconut and white chocolate chips. Oh my, they were amazing! So I renamed them to "Versatile Oatmeal Cookies"

You could also use the Neiman Marcus tip, where you blend the oatmeal in the blender, I love that trick! Anyway, these are a stellar basic cookie recipe that comes out chewy, but slightly crispy on the bottom. I LOVE it!

From AllRecipies.com

Pecan Pie

Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:

* 4 eggs
* 1 cup dark brown sugar*
* 3/4 cup light corn syrup*
* 1/2 teaspoon salt
* 1/4 cup melted butter
* 1 teaspoon vanilla extract
* 2 cups pecans, chopped
* 9-inch unbaked pie shell
* 1/3 cup (about 25) nice looking pecan halves

Preparation:
Preheat oven to 400 degrees F.

Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs, mix thoroughly.

Sprinkle chopped pecans in pie shell. Pour egg mixture oven pecans. Arrange pecan halves around edge of filling next to crust for decoration. Bake on middle rack of oven for 10 minutes. Reduce heat to 325 degrees F and continue baking for 25 to 30 minutes, until set.

Serve at room temperature.

* I've made this with light brown sugar and dark corn syrup. The flavor was pretty much the same.

via about.com I owe a friend BIG TIME, so I think I'll make him a pecan pie!

Fresh Blueberry Topping!

Fresh Blueberry Topping.

Ingredients:
1 cup fresh blueberries, washed and drained
1/2 cup water
1/2 cup white sugar
2 Tablespoons fresh lemon juice
1 Tablespoon corn starch



Directions:
Wash blueberries -drain all excess water.
In a small saucepan, combine blueberries, water and sugar.
Bring to a simmer for five minutes then add lemon juice.
Sprinkle in corn starch and cook until slightly thickened.
Allow to cool before serving (unless using as a hot topping).

Big Mahalo again to Stephanie for the recipe! I can't wait to try it!

To Die for Blueberry Muffins (from scratch!)

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.


Nutritional Information
To Die For Blueberry Muffins
Servings Per Recipe: 8
Amount Per Serving
Calories: 383

* Total Fat: 16.1g
* Cholesterol: 43mg
* Sodium: 322mg
* Total Carbs: 56.9g
* Dietary Fiber: 1.4g
* Protein: 4.3g

Thanks Stephanie!

Mint Chocolate Cookies

2/3 cup butter
1 Cup sugar
1 Egg
1 Tsp vanilla
1 Cup flour
1/2 Cup cocoa
1/2 Tsp baking soda
1/4 Tsp salt
1-2/3 Cups/10-oz bag of mint chocolate chips (I used a bag of mini York Peppermint Patties...mmm)

Heat oven to 350°F

Beat butter and sugar until creamy. Add egg and vanilla, beat well. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Beat well. Stir in mint chocolate chips.

Bake 8 to 9 minutes. Makes about 2 dozen.

Stolen from Jamie.

Cream Puffs (from scratch!)

CREAM PUFFS

BASIC CREAM PUFFS:

1/2 c. butter (1 stick)
1 c. water
1/8 tsp. salt
1 c. all-purpose flour
4 eggs

GLAZE & VANILLA CREAM:

2 boxes instant vanilla pudding mix
3 c. milk
1 c. whipping cream, divided
4 (1 oz.) sqs. semi-sweet chocolate

Preheat oven to 375 degrees. Bring butter, water and salt to a boil in a 2-quart saucepan over medium-high heat. Add flour all at once. Stir until mixture comes together and looks like mashed potatoes. Remove from heat. Add eggs, one at a time, beating well with a wire whisk after each addition. (Mixture will curdle but will smooth as it is blended.) Beat until smooth and pasty. Drop by heaping teaspoons onto 2 greased baking sheets, making 12 mounds. Bake 45 minutes, or until puffed and golden. Remove from oven. Working quickly, with a small sharp knife, make a 1/2 inch slit in the side of each puff. Bake 10 to 15 minutes longer to let the steam escape. Let cool. While puffs are baking, prepare filling and glaze.

FILLING: Combine pudding mix, milk and 3/4 cup of whipping cream until smooth and well blended. Chill until ready to fill puffs.

CHOCOLATE GLAZE: Combine chocolate and the remaining 1/4 cup whipping cream in a small heavy saucepan. Melt over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat and set aside. When puffs are cool, split them and fill with vanilla pudding mixture. Drizzle slightly warm chocolate sauce over each puff to glaze. Chill until ready to serve.

Again, thanks to Jamie for the recipe! Yummy!

Hawaiian Meatballs

HAWAIIAN MEATBALLS

1 1/2 lb. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 c. milk
1 tbsp. shortening
2 tbsp. cornstarch
1/2 c. brown sugar
1 can pineapple tidbits (13 1/2 oz.)
1/3 c. vinegar
1 tbsp. soy sauce
1/3 c. green pepper, chopped

Drain pineapple, reserving liquid. Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoons into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs and keep warm. Pour fat from skillet. Mix cornstarch and sugar, stir in pineapple syrup, vinegar, and soy sauce until smooth. Pour into skillet; use medium heat, stirring constantly until thick and boiling. Cook 1 minute. Add meatballs, tidbits and green pepper. Heat thoroughly. Serve over hot cooked rice and hawaiian fruit on the side.

Yoinked from my Sis. Thanks Jamie!

Fruit Salsa + Cinnamon Chips

Fruit Salsa + Cinnamon Chips



Stole this one from Natalie! Thanks Nat! Looks tasty!

Fruit Salsa

2 apples (1 red, 1 green - or whatever, I use what I have)
1 cup chopped strawberries
1 cup chopped kiwi (again, if I forget to buy kiwi, I use twice as many strawberries, and it's just as yummy)
2 tbsp. brown sugar
2 tbsp. raspberry (or strawberry...or whatever) jam

Mix together and serve with cinnamon chips...


Cinnamon Chips

flour tortillas (I use freshly made - not by me, my grocery store makes them fresh in-store)
cinnamon sugar

Spray tortillas with water or cooking spray and sprinkle generously with cinnamon sugar mixture. Cut into triangles with a pizza cutter and bake at 475 for 5-7 minutes. They harden as they cool.

Cinnamon-Chocolate Pudding

Now this I've GOT to try. Saw the recipe at Kraft Food & Family, and I just NEED to try it. NEED to.

Cinnamon-Chocolate Pudding

2 cups fat-free milk
1 pkg. (4-serving size) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
1/2 tsp. ground cinnamon
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping


BEAT milk, pudding mix and cinnamon with whisk 2 min.

STIR in COOL WHIP.

SPOON into dessert dishes.


May Substitute
Prepare as directed, using COOL WHIP LITE Whipped Topping.
Can be Made Ahead
Desserts can be made ahead of time. Refrigerate until ready to serve.

Buffalo Chicken Dip

Buffalo Chicken Dip



1 pkg. (8 oz.) cream cheese, softened2 cans (9.75 oz each) Swanson Premium Chunk Chicken Breast, drained½ cup Frank's RedHot Sauce ½ cup blue cheese salad dressing½ cup crumbled blue cheeseAssorted fresh vegetables and/or crackers

Directions:

1) Stir cream cheese in 9" deep dish pie plate until smooth. Stir in remaining ingredients.
2) Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Tips: - Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles. - Make it tailgate friendly – prepare ahead of time and transport in a disposable heavy foil pan. When you get to the tailgate heat it on a grill and serve nice and hot! - Make this in the microwave by heating it on high for 5 minutes instead of baking

- Keep it warm in a crockpot or slow cooker

Coconut Banana Muffins

Coconut Banana Muffins

These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don't have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.

1/2 cup butter
2 eggs
3 very ripe bananas, mashed together
1 tsp vanilla
2 cups flour (up to 1/2 cup whole wheat flour)
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup grated coconut

Cream together the butter and eggs, then mix in the ripe bananas and vanilla.

In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut.

Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done.

From CheapCooking.com

Bisquick Mozerella Cheese Sticks

Easy Cheese Sticks

Make this appetizer favorite at home! The crispy, golden brown outside holds rich, gooey melted cheese.

Prep Time: 10 min

Total Time: 1 hour 25 min

Makes: 30 appetizers

1	lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
	Vegetable oil
1	cup Bisquick mix
1	teaspoon paprika
1/2	cup milk
1	egg
	Marinara sauce, if desired

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	$0.60 off Bisquick® Baking Mix Plus 22 more...
	About Concordance™

1.	Place cheese sticks on tray; freeze at least 1 hour.
2.	Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3.	Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.

Panipopo

This panipopo recipe is simple and delicious. Panipopo is dinner rolls cooked in coconut milk pudding. This is Kehau Woolsey's recipe. via my sister Paula.

Use your favorite bread recipe (I used my Kitchenaid recipe)or Rhodes dinner rolls. Prepare coconut pudding by mixing well:
2 cans (13.5oz each) coconut milk
1/2 cup sugar
3/4 cup water
1/4 cup cornstarch

Pour mixture into a large foil pan or divide between two 9" x 13" cake pans. When dough has risen for an hour, shape into round dinner rolls (about 24). Drop into pan(s) with coconut milk. Let rise again for an hour. Bake at 375 degrees for 15 to 20 minutes or until golden brown.

White Chocolate Dipped Gingerbread Cookies

Servings: Makes 3 dozen medium size cookies

Decadent gingerbread cookies with a hint of orange flavor, dipped in white chocolate. Time consuming to make, but worth every minute!

Ingredients:

2 tablespoons dark molasses

1 tablespoon water

1 large egg

3-1/4 cups all-purpose flour

1 cup dark brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1-1/2 tablespoons dried orange peel

2 teaspoons ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 cup cold unsalted butter, cut into 1-inch pieces

1/2 cup solid shortening

2 boxes (6 ounces each) white chocolate baking squares

Instructions:Whisk molasses, water and egg in a small bowl; set aside. If using an electric mixer: Mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl. Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms. If using a food processor: Place flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in food processor; process 10 seconds. Add butter; process until dough resembles coarse meal, about 30 seconds. Pour molasses mixture over flour and process until dough forms. Remove dough from processor. Turn out on lightly floured surface. Knead 5 to 7 minutes. Transfer dough to bowl; cover. Chill a minimum of 2 hours. Preheat oven to 350º F. Roll dough between 2 sheets of waxed paper to 1/8-inch thickness. Cut with cookie cutters. Place on baking sheets; bake for 10 to 12 minutes. Cool. Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate. Place on cooling racks or wax paper to let chocolate harden

Another Shoutout of Thanks goes to Jori for these babies too!

Heather's Peppermint Pie!

1 chocolate pie crust
2 cups of mini marshmallows
1/2 cup milk (whole milk works best)
8 drops red or green food coloring
1 capful peppermint flavoring
1 8 oz Cool Whip

1. Slowly melt marshmallows with milk over low/med heat, stirring constantly. Remove from heat and add coloring and flavoring, mix well.

2. Place in the fridge (on a hotpad), and stir occasionally until the marshmallow glops off the spoon.

3. Mix in Cool Whip, reserving about a cup or so to put dallops on top of the pie if you want. Pour into the chocolate pie crust and put back in the fridge to set for at least 2 hours.

Thanks Heather!

Best Sugar Cookies!

Sugar Cookies

1 cup butter, room temperature

1 1/4 cup powdered sugar

1/4 cup instant vanilla or cheesecake pudding

1 egg1 teaspoon vanilla extract

1 teaspoon almond extract

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Cream the butter, powdered sugar and instant pudding very well until light and fluffy. Slowly beat in the egg, vanilla and almond extract. Add the flour, baking soda and cream of tartar and mix until just combined. Form dough into a ball and wrap well. Chill for 1 hour. After chilling, preheat oven to 375 degrees. Roll dough out 1/4 inch thick and cut into desired shapes. Bake for 8 – 10 minutes until a light golden brown edge appears on cookies. Frost with Cream Cheese frosting or Royal Icing frosting (below).

Royal Icing Frosting

1 cup C&H (in the box) powdered sugar

5 Tablespoons meringue powder

Scant 1/2 cup water (just shy of 1/2 cup)

Beat all ingredients in a mixer or with a hand mixer for 7 to 8 minutes. Scoop some in a bowl and color it with desired food coloring. Then, a teaspoon at a time, add water until it just becomes runny. Fill a pastry bag with a #3 tip. Outline the cookie and, then with zigzags, fill the center. With a toothpick, brush the frosting to fill in all the holes. If it doesn’t smooth out, your frosting is too thick.

Thanks to Jori for the recipe!