Archive for the ‘recipe’ Category

Chocolate Chip Cookie Recipes from Readers!

May 18, 2010
Traditionally on Sundays I always make cookies for the kids. It is a fun time to try new recipes. I want to thank everyone for sending me their chocolate chip recipes this past week. I am going to try all of them, these are the first 2 we made.

I liked this one because it was simple and had oatmeal.

This one is from Pam!

Cream – 1 Cup Margarine

1 Cup Sugar

1 Cup Brown Sugar
Beat in – 2 eggs
2 teaspoons Vanilla
sift together and stir in-
1 1/2 Cups flour
1 teaspoon salt
1 teaspoon baking soda
add 3 Cups Oatmeal
1 Pkg. Chocolate Chips
1 Cup Chopped Pecans
Stir til mixed together; bake at 375 for 10 – 12 mins. These are my husband and kids all time favorite…
These were fantastic!

This next one scared me a little because I have never had any luck with melted butter! It also called for 1 egg and 1 egg yolk. Having used all my eggs earlier in the day I used my powered eggs from my food storage. I think they turned out perfect!


Thanks Sharon E.!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Thank you so much for these 2 new awesome recipes to add to my box!

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Guest Post: Recipe for Chicken Chasseur

May 14, 2010


This is a recipe from my friend Heather O. I have not had a chance to try it, which is silly because I know my kids would love it. I am planning on having it on Sunday, I’ll let you know how it goes!
From Heather: It is a family favorite that I have been eating for years. A little sidenote about this recipe: when I was growing up my sister, brother and I called this dinner “chicken in the sewer”. Somehow it stuck, we couldn’t pronounce “chassier” and I’m not even sure if that is how it spelled, but anyways “Chicken in the Sewer” has always been a favorite, and I’m embaressed to admit that I was a freshman in highschool before I learned that was not the real name. I never understood why my friends got grossed out when I told them that was what we were having for dinner. LOL!
Okay this is real easy:
Ingredients:
2 boneless skinless chicken breasts cut into chunks
1/3 cup corn starch
1 1/2 teaspoons pepper
2 stalks of celery, diced
1 cup of onion, diced
1/2 teaspoon dried thyme
2 Tablespoons vegetable oil.
2 Tablespoons butter
8 oz of fresh mushrooms quartered
1 1/2 cups chicken stock
3 large tomatoes, cut into 8th’s
Put cornstarch and spices into large plastic bag. Add the chicken and shake well to coat. Saute the chicken in the oil and butter until the chicken is nice and brown. Add the onion, mushrooms and celery and cook until the onion is translucent. Add the chicken stock, season with salt and pepper. Cover and simmer for 20 minutes on low. Stir in the fresh tomatoes, cover and simmer for 5 more minutes.
Serve over hot, steamed rice.

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Oreo Truffles – All you Mom’s deserve them!

May 5, 2010
If you have not had these heavenly little treats before, you need to make them NOW. They are so EASY, do not be afraid ANYONE can do it! I am telling you they are worth it!

You start with a package of Oreos, do NOT use double stuff. And one package of scream cheese.

Next, blend the entire package of cookies and the cream cheese together in a food processor.
Next, teach your kids to make these so they can make them for you. Really, it is that easy to make them.
Next, take the “dough” from the food processor and roll into balls and place on a cookie sheet. I like to use a small melon baller or little cookies scoop so all my truffles are the same size.
When you have them all made, put the tray in the fridge or freezer for a little while until the truffles are not sticky.
Melt 2 (8oz.) packages of Bakers baking chocolate in a double boiler (if you have one, i don’t) and dip the truffles in the melted chocolate and put them on a new tray. I use the smallest sauce pan I have, with a fork and spoon I roll the truffle in the chocolate, lift it out with the fork and shake the extra chocolate off. Occasionally I have to put the truffles back in the freezer to set up a little more before covering in chocolate.
When you have them covered in chocolate I set them back in the fridge for a while. You can decorate them with a little bit of cookie crumbs or drizzle with white chocolate. At christmas we use crushed up candy canes and sprinkled the tops with them. These freeze really well. In fact, I freeze them so I don’t eat them all!
The best part is that you can make these with almost any stuffed cookie. They are out of this world with Nutter Butter’s. I have made them with almost all the flavors of Oreo’s and they are delicious! I have even done fat free cream cheese and the low fat Oreo’s and they were excellent.
If I could make some for all you Mom’s that follow my blog out there for Mother’s Day I would, I could never afford the postage though! So the next best thing is to tell you to make some for yourself! HAPPY MOTHER’S DAY!!

~Have you made these before? What combinations of cookies have you used?

HELP! What to bring to dinner!

April 20, 2010


A friends husband was severely injured in an accident over the weekend. He is having surgery tomorrow and I am bringing dinner over to them tomorrow night. I have a few standard dinners I make when bringing them to people, usually a main dish (lasagna etc.) that they can put in the oven at their convenience, salad, bread and dessert.

But, I always wonder what other people bring? Does anyone have any suggestions? Thanks in advance!

Hershey’s vanilla fruit torte ~ Fruit pizza recipe!

March 16, 2010
I am posting my favorite recipes the next few days, this one I have been making since I was 17, it is my favorite dessert! It is PERFECT for anytime! Everyone will LOVE you if you make it this weekend! 
First you have to create your base. 
3/4 cup butter softened, 1 1/2 cup flour and 1/2 cup powered sugar. Now, I always double mine because I like the crust a little thicker…. (the above is not doubled)

Then press it into a pizza pan, mine is about 18″. The kids like to help with this part…
Bake at 300 degrees, 20 -25 min. until lightly browned.
Now you need your sauce, or vanilla filling. Did I mention this is really low calorie??? 🙂 Melt the vanilla chips with the whipping cream and beat in the cream cheese.
Spread onto the COOLED crust. I throw it into the fridge at this point while I do everything else. Yummmm, now I just have to keep the kids fingers out!
Cut up your favorite fruit (usually whats on sale!) Pineapple is a must, and so are strawberries! Can you believe I had to buy blueberries from the store…. Try to use as many different colors as possible.
Start spreading them out on the cold crust. This is the kids job.
Isn’t it pretty?! Throw it back in the fridge or put it somewhere safe so no one can snatch any fruit off the top.
Now it is time to make the glaze. You might be tempted to skip this part because it is so pretty already, but this will keep the fruit on the pizza, and keep anything from getting brown, like if you used banana’s. I also double this part. Combine in a small sauce pan until thick and pour over pizza.
I try and pour quick and then use a small spatula to spread it out thinly and evenly…
Here it is!!! I keep mine in the fridge. You will NOT have any leftovers I promise! I really need to get a better camera, this does not do it justice! People will think you bought it from a store, it is so pretty!


Hershey’s Vanilla Chip Fruit Tart



3/4 c. butter, softened
1/2 c. confectioners’ sugar
1 1/2 c. all-purpose flour
Vanilla filling (recipe follows)
Fruit topping (recipe follows)
Heat oven to 300 degrees. Beat butter and confectioners’ sugar until light and fluffy; blend in flour ( I double mine). Press mixture onto bottom and up side of 12-inch round pizza pan. Bake 20 to 25 minutes or until lightly browned, cool completely.
Prepare Vanilla Filling; spread on cooled crust. Cover; chill. Prepare Fruit Topping. Cover; chill assembled tart.
VANILLA FILLING:
1 2/3 c. (10 oz. pkg.) Hershey’s vanilla milk chips
1/4 c. whipping cream
1 (8 oz.) pkg. cream cheese, softened
In microwave-safe bowl, microwave vanilla chips and whipping cream at high (100%) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred. Beat in cream cheese.
FRUIT TOPPING:
1/4 c. sugar
1 tbsp. cornstarch
1/2 c. pineapple juice
1/2 tsp. lemon juice
Assorted fresh fruit
In small saucepan, combine sugar and cornstarch; stir in juices. Cook over medium heat, stirring constantly, until thickened; cover. Meanwhile, slice and arrange fruit on top of filling; pour liquid mixture over fruit.

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School Lunch Ideas!

March 11, 2010



We are a little more than half way through the school year. Are you running out of ideas for lunches??
My good friend Mari wrote up School Lunch Ideas!
Here is her post!
School lunch ideas
So I said I’d give you information about soaping this time but I changed my mind. Since school is staring soon, I thought I’d pass on some information I received at a Healthy School Lunch class I attended at the YMCA.
First of all you should sit down with your child to find out their likes and dislikes, although many of us know them perfectly well already. Second, if your child is in elementary school you should make their lunches fun. Third, you need to go to http://www.mypyramid.gov/kids/ to check what the recommended dietary guidelines are for children and put their lunches together according to that. It’s a lot of work, I know, but well worth it!
Here are some examples the dietitian suggested for lunch entrees:
* Deli Sandwich with Boars head meat (why boars head? Because it’s less processed than the regular cheap stuff, i.e healthier option)
* Pitas
* Whole grain tortilla spread with peanut butter and jelly
* Burritos
* Fruit kebabs
* Tortellini and veggies tossed with olive oil and sprinkled with Parmesan cheese
* Homemade pasta salad
* Hard boiled egg with a side salad
* Home made whole grain pizza
* Mini bagels with low fat cream cheese
* Peanut butter and jelly sandwich on whole grain bread
* Quesadilla with whole grain tortilla, organic chicken strips and organic shredded cheese
Lunch sides:
* Fresh fruit
* Veggies
* Melons
* Fresh berries
Dairy:
* Yokids squeezers (yogurt in a tube)
* Organic milk in a 1 serving container
* Cheese sticks
Chips/Grains:
* Granola
* Trail mix
* Blue organic chips
* Pop corn (flavored with a sprinkle of sea salt/Himalayan crystal salt)
* Veggie chips (only occasionally because they are deep fried)
* Whole grain gold fish
* Whole wheat pretzels
Watch the portion sizes on the gold fish and pretzels, they need to be on the smaller side because of the calories.
*Desserts:
* Berry or apple sauce (no sugar added)
* Trail mix
* Newman’s Own Fig Newtons
* Deceptively Delicious Chocolate chip cookies (recipe can be found here)
* Fat free pudding
* Animal crackers
* FiberOne muffins or homemade healthy muffins
Drinks:
* Skim/2% milk
* 100% juice box
* Water
Read your labels when purchasing foods because you will want to avoid transfats, dyes, artificial sweeteners (Splenda, aspartame, acesulfame K, saccharin, sucralose, neotame and acesulfame potassium). One thing I’d like to point out is that your packaging may say 0% transfats but as you read the label, it may still contain some transfats. If that’s ok with you, then go ahead and make your purchase. I don’t purchase anything with transfats in it no matter how minute the amount because I have been able to find organic options that are not only healthier but often times much tastier than the original product. You may want to consider going organic anyway as it is the higher quality food for our bodies and especially for the little ones.
You are also going to want to avoid all products that have MSG or Monosodium Glutamate in them as MSG is a powerful toxin to our bodies. Why do they put it in food? Because it enhances the flavor they say. MSG can also be found under the labels of hydrolyzed vegetable proteins, autolyzed yeast, hydrolyzed yeast, yeast extract, soy extract, protein isolate, spices or natural flavoring. Any one of these labels are present in probably most of the foods we eat so how to avoid it? Buy organic! It costs more but is well worth the cost as you will keep your children healthier. You can also make breads, crackers, cookies, tortillas etc. at home so lets dust off the stove and get busy! I could write pages and pages on this subject because I feel strongly about this but I think enough said, let’s move on.
Now here are some options for nutritional upgrades. First I’m listing the typical lunch, then the upgrade and why it’s better.
*Beef bologna on white –> lean turkey on whole wheat –> Less fat and more fiber
* Mayonnaise –> lettuce and mustard –> less fat and fewer calories
* Potato chips –> Carrots and celery with light dressing –> Less fat and a serving of veggies
* Fruit cup in light syrup –> Fresh grapes –> Less sugar and fewer calories
* Chocolate sandwich cookies –> Homemade trail mix –> Less fat and more fiber
* Fruit punch drink –> Skim milk –> Fewer calories, less sugar, plus calcium
If your child eats the typical lunch starting with beef bologna and ending with fruit punch drink, (s)he will have eaten 980 calories, 48 g fat, 13.5 g saturated fat, 125 g carbohydrates and 59g sugar. YIKES!!!!
If your child eats the nutritional upgrade lunch, the tally is 725 calories, 13.5 g fat, 2.5 g saturated fat, 120 g carbohydrates and 52 g sugar. Much better!
We also talked about Lunchables in our class. You know, the already packaged crackers, cheese, meat, apple sauce and cookie package that many parents slip into their kid’s backpack for lunch. Not a good thing! There are several things wrong with Lunchables: too much sodium, highly processed meat & cheese, transfat filled cookies & crackers, and the apple sauce is laced sugar. Maybe occasionally if you are in a pinch but not regularly!
One last thing before I sign off is that reading labels today is a must! It may be tedious and you may need a magnifying glass but it is a must!! Things are hidden in today’s food that not even the critters outside will eat. An example: I made a cake from a box and frosted it with frosting from a can. My kids accidentally dropped a piece on the lawn and I didn’t bother to pick it up because I thought the critters will have a party. 2 weeks later the piece was still sitting there, untouched! The critters seem to be wiser than me when it comes to nutrition ;o)
Till later!
PS. If you need BPA free containers, go check out laptop lunches.
If you need recipes, go to Whole Foods.
If you want your child’s lunch containers to find their way back home, then you’ll need the waterproof stickers at Name Bubbles.
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Recipe: Biscuits and Gravy * Super Easy*

March 10, 2010
A friend taught me this recipe many years ago and it is a staple for breakfast and dinner at our house! It is super easy and I always have everything on hand. 
I normally make my own biscuits but I have found this brand of frozen and I love them!

Fist brown a roll of sausage. We like maple flavor but you can use whatever you like. 

Break the pieces up into small chunks as it is cooking.
When brown, do not drain. Add about 5T of flour to coat the sausage.

Next, and I forget to take pictures, turn the heat to medium and add about 1 1/2 cups milk. Stir all together and cook for a few minutes. The flour is going to start thickening up into gravy. You are going to have to add more milk, a little at a time, to get the gravy to the consistency that you and your family like. In total I add about 2 1/4 cups milk but honestly every batch is different.
Bake up some really nice buttermilk biscuits, and you have a super simple yummy meal!

My kids will all eat about 2 biscuits and I am at the point of almost having to make 2 rolls of sausage!

Do you make biscuits and gravy? What is your recipe??

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Strawberry Dream Cake!

February 24, 2010

We were celebrating my daughters baptism this weekend and although my sister-in-law was bringing dessert I was afraid it was going to be chocolate.
My daughter hates chocolate…
Yes, I am sure she is my child!
My sister had made this cake earlier in the week and told me how good it was so I thought I would try it. Things got really busy and she happened to walk in as I was yelling at kids to get out the door for softball. She volunteered to take the little ones back to her apt. and bake the cake.
I love her!
So, I started with an already baked cake. Actually, 2 cakes in 9 in. round pans. 
I cut them in half and made my own frosting. 
I had the cake with the frosting below. but I wanted to try it my way! 
Basic frosting:
1 stick butter soft
1 tsp. vanilla
2 T. milk
1 bag powered sugar

I also added a little strawberry preserves to each layer for some flavor and color!

My cake decorating skills are not the greatest, but the cake usually tastes good, thats all that counts right?

I kept this cake in the fridge from the beginning, that made it really good! 
I think next time, I will add a little red food coloring to the batter, just a little, to give it a little more color! A really good cake I would make again!

Strawberry Dream Cake

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 1/2 cups frozen sweetened strawberries, pureed
  • 12 ounces cream cheese
  • 8 (1 ounce) squares white chocolate
  • 1 cup heavy whipping cream
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/2 pint sliced fresh strawberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  2. Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
  4. To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

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All time favorite recipe: Broiled Tilapia Parmesan

February 18, 2010

I have been wanting to post this recipe for a while but keep forgetting. This is our all time favorite dinner recipe. I would guess we have made it about every 10 days for the past few years and are not tired of it yet.  It is so EASY!!

My little kids LOVE it. They will eat 2 tilapia fillets each. When we make it for the 8 of us we have to make 15 pieces. If you are looking for a fish recipe that EVERYONE will eat and enjoy, this is it! Try it! I promise you will like it, and if you don’t tell the kids it is fish they will love it also!
Broiled Tilapia Parmesan

INGREDIENTS (Nutrition)

  • 1/2 cup Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets

DIRECTIONS

  1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
See how easy that is! Promise me next time tilapia is on sale you will try it. Even picky eaters like it. 

Do you have a favorite fish recipe we can try? I will try any posted and let you know how it turned out over here. I have fed the kids fish since they were born, so fortunately my kids love it. We are willing to try anything new.

What are you having to eat tomorrow??

February 6, 2010

Tomorrow we plan on packing in the family and friends for some good food and company! This is what we will be having…


Slider Sandwiches, recipe HERE

Brownies HERE. I plan on making a few different kind with different fillings. I am one of the only ones who like the mint, so I will do peanut butter and a chocolate mousse also. 

Can’t have a party without Pioneer Woman’s Stuffed Mushrooms recipe HERE I am not even a mushroom person and I like these. Ask my husband, I pick them out of everything but I love these. Go figure.
My husbands and brother-in-law Jeff’s request…. Velveeta and Sausage dip, recipe HERE.
I am sure we will be adding a few more things. 
What will you be having??

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