yum

Zucchini Bread

2010-07-06T19:39:00.001-07:00

Ingredients

bread:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil, 1/2 cup apple sauce
1 cup white sugar, 1 cup brown sugar
3 teaspoons vanilla extract
4 cups grated zucchini

topping:

2/3 cup oats

2/3 cup brown sugar

1/3 cup flour

1/3 cup butter

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 15 minutes. Then mix the topping and sprinkle over the top of the bread, return to oven.
Bake for 20 to 30 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

This is a modified recipe of Mom's Zucchini Bread from allrecipes. Modifications were made based on the reviews. Thanks for all the great tips!

Extreme Chocolate Cake

2010-04-15T11:58:00.000-07:00

I recently tried the extreme chocolate cake recipe from allrecipes.com and it was oh so chocolaty good. I made a few modifications from the original recipe based on the reviews (something I love about that site).

Ingredients

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup freshly brewed coffee
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
4 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Comments: I did not split the two cakes so I had over 1/2 of the icing left over. The icing is seriously chocolaty and seriously sweet. The original recipe called for 5 c of sugar. I used 4 and could have probably used 3. This was my first time EVER making a cake from scratch and it is a pretty easy recipe.

Blueberry Sunrise a.k.a Blueberry French Toast

2010-01-08T13:50:00.000-08:00

This recipe was given to me by friend Yoannis. It's super yummy!

Ingredients

12 slices day-old white bread, crusts removed (I like french bread)

2 packages (8 oz each) cream cheese

1 cup fresh or frozen blueberries (I have always used frozen)

12 eggs

2 cups milk

1/3 cup maple syrup or honey

For the Sauce:

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 tablespoon butter

Cut bread into 1-in cubes (or just leave in slices), place half in greased 13x9 in baking dish. Cut cream cheese into 1-in cubes, place over bread (I like to spread the cheese on the bread). Top with blueberries and remaining bread cubes/slices.

In a large bowl, beat eggs. Add milk and syrup, mix well. Pour over bread mixture. Cover and refrigerate for 8 hrs or O/N.

Remove from the refrigerator 30min before baking. Cover and bake at 350 for 30 min. Uncover, bake 25-30 min longer or until golden brown and center is set.

In small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 min. Stir in blueberries, reduce heat. Simmer for 8-10 min or until berries have burst. Stir in butter until melted. Serve with french toast. (I usually make the sauce the night before)

slow cooker chicken taco soup

2010-01-08T09:41:00.000-08:00

I make this all the time but have never posted it. It's a keeper!

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

compliments of allrecipes.com

Pineapple Coconut Crunch Muffins

2009-10-24T16:44:00.000-07:00

Ingredients:

Crumb Topping

1/3 cup flour

1/3 cup sweetened flaked coconut

3 tablespoons granulated sugar

3 tablespoons finely chopped, unsalted macadamia nuts

3 tablespoons unsalted butter, softened

Muffin Batter

1-1/3 cups flour

1/2 cup granulated sugar

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sweetened flaked coconut, chopped

2 large eggs

1/2 cup canola or vegetable oil

3 tablespoons unsweetened pineapple

3/4 cup drained canned unsweetened crushed pineapple.

Instructions:

1. Preheat oven to 375

2. Line a 12-cup regular muffin pan with paper liners or grease with nonstick cooking spray.

3. Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.

4. Muffins: In a large bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.

5. Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups 2/3 full. Crumble topping over top of batter.

6. Bake for 20-22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool.

I had been eyeing these muffins on Kimmy'sKitchen a recipe blog I found linked on the TastySensations recipe blog. They have awesome recipes, check them out! These muffins were amazing!

Dutch Apple Bread

2009-10-24T16:37:00.000-07:00

INGREDIENTS

3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and coarsely chopped
1 cup broken walnuts

DIRECTIONS

In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

This bread was great! It's another goodie from allrecipes.com

Curried Coconut Chicken

2009-10-13T18:04:00.000-07:00

Yum, Yum, Yum!

INGREDIENTS (Nutrition)

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
1 bell pepper, chopped

DIRECTIONS

Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

This recipe was found and modified from allrecipes.com

It is so so good!!

Berry Easy Pie

2009-08-07T19:13:00.000-07:00

Ingredients

1 (14oz) can sweetened condensed milk

1/2 cup lemon juice

1 1/2-2 cups fresh berries (I used frozen blueberries and fresh raspberries)

1 (8oz) container frozen non-dairy whipped topping, thawed

1 package cream cheese

1 (6oz) prepared graham cracker pie crust

Instructions

1. In a large bowl mix cream cheese with sweetened condensed milk until smooth.

2. Fold in fruit and pour mixture into pie crust, refrigerate 4 hour or overnight

3. top with whipped topping before serving

This is one of my summer favorites! It is a modified recipe from Eagle Brand

Chicken Parmesan

2009-07-16T18:32:00.000-07:00

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterrey Jack cheese (I used Colby Jack)

1. beat eggs in a bowl and set aside, combine Parmesan cheese and bread crumbs in a second bowl.
2. dip chicken breast in egg and coat with the bread crumb mixture
3. Heat in skillet over medium heat in a little olive oil 5-7 minutes per side
4. Pour pasta sauce in the bottom of baking dish, add chicken, top with cheese
5. Cooked covered for 20 minutes, remove foil and continue cooking for 15 more minutes or until chicken is fully cooked.

This was the first time I tried to make this dish and it was yum, yum, yummy.

Slow cooker inspired enchiladas

2009-04-05T17:23:00.000-07:00

My ancestors may have come from across the Atlantic but my heart is from south of the border!

NGREDIENTS (Nutrition)
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
12 small chile peppers, diced (optional)
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 clove of garlic, minced
1/2 pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce

1. In a slow cooker combine the chicken, tomatoes, peppers, chicken broth, and cream of chicken soup and cook on low for 6 hours or high for 4 hours.
2. Remove chicken and shred
3. In a skillet, brown onions and garlic. Add chicken and 1/4 of the liquid, mix.
4. Pour remaining stock into a large stove top pot and reduce to about 2 1/2 cups, pour in the bottom of a 13X9 inch baking dish
5. Dip tortillas cream to soften, fill with chicken mixture, top with cheese, close and place seam side down
6. drizzle with enchilada sauce and top with remaining cheese
7. Cook at 350 for 25 minutes uncovered or until bubbling and cheese is melted

next time, I will use half the enchilada sauce. It was a bit too soupy for me but otherwise YUM YUM YUMMY!

Workin' Mom's Chicken Pot Pie

2009-04-04T14:53:00.000-07:00

I still appreciate a "from scratch" recipe but this recipe is the one to solve all my problems! Quick, fast, cheap and it sneaks in lots of veggies!

INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Another goodie from allrecipes.com!

Mushroom Chicken Parmesan

2008-11-14T12:52:00.000-08:00

INGREDIENTS (Nutrition)

6 skinless, boneless chicken breast halves
6 tablespoons butter, melted
1 cup all-purpose flour for coating
1 cup heavy whipping cream
1/2 pound fresh mushrooms, sliced
1/2 cup grated Parmesan cheese for topping

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Rinse and dry the chicken breast halves. Dip each in melted butter, then coat/dredge in flour.
Place coated chicken in a 9x13 inch baking dish. Add cream to just cover. Top with sliced mushrooms and grated Parmesan cheese and bake in the preheated oven for 30 to 45 minutes. Let cool 10 minutes and serve.

I served this with green beans and wild rice

Scrumptious slow cooker applesauce

2008-11-09T16:00:00.000-08:00

INGREDIENTS (Nutrition)

8 apples - peeled, cored, and thinly sliced
1/2 cup water
3/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice

Combine all ingredients into slow cooker and cook on low for 6 hours.

So easy and so tasty!

Also great 1/2 apples, 1/2 pears!

White chicken chili

2008-10-11T13:48:00.001-07:00

I just tried this recipe from the Tasty Sensation (go check it out!)blog from guest chef Amy. The great results coupled with the ease of prep earns this recipes 5 stars!

White Chicken Chili
Serves 6

2 large chicken breasts
1 medium onion, chopped

1 can chicken broth
1 tsp cumin
Garlic (to taste)
1 can great norther beans (undrained)
1 can garbanzo beans (undrained)
1 can white corn (undrained)
1 small can chopped green chilies (undrained)
SalsaShredded Monterey jack cheese
Sour cream
Hot pepper sauce
Tortilla chips

Boil chicken for 1 hour. chop. Combine chicken, onion, cumin, garlic, kidney beans, garbanzo beans, white corn, green chilies and chicken broth in large pot. Cook on low for 1 to 3 hours. Serve with remaining ingredients as toppings.

Stuffing dipped baked chicken

2008-09-26T18:50:00.000-07:00

Quick, easy and tasty!

Ingredients:
chicken breasts pounded into 1/2 thickness
1 cup sour cream
2 Tb lemon juice
2 teas soy sauce
2 teas celery seed
minced garlic
dash pepper
one box of chicken stuffing mix (crushed)
1/3 c butter, melted

Directions: (preheat oven to 375)
1. Mix stuffing mix, garlic, celery seed and pepper. set aside
2. In another bowl, mix sour cream, lemon juice, and soy sauce.
3. dip chicken in sour cream mixture then coat chicken with stuffing mixture
4. bake for 35-50 minutes or until no longer pink and juices run clear (depending on thickness)

Honey-Curry Baked Chicken

2008-09-07T11:33:00.000-07:00

INGREDIENTS
1 pound chicken breast, cut into strips or pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup honey mustard
1 teaspoon salt
1 tablespoon curry powder

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a greased shallow baking pan. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for ~1 hour (or until done), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear. Cook with foil for the first 45 minutes.

EASY!! and DELISSHIOUS!

Blueberry Muffins

2008-07-12T17:56:00.000-07:00

Ingredients:

2-1/4 cups all-purpose flour
1 cup and 2 tablespoons white sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup vegetable oil
1-1/2 egg
1/2 cup milk
3 cups fresh blueberries

3/4 cup white sugar
1/2 cup all-purpose flour
1/4 cup and 2 tablespoons butter, cubed
2-1/4 teaspoons ground cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done.

*I had too much of the topping. It can easily be cut in half.

*I baked 1/2 and froze the rest of the batter in muffin liners for a later time ;)

Another recipe modified from allrecipes.com Click here to see original recipe.

Worth the work cinnamon rolls!

2008-05-13T16:20:00.000-07:00

I'll never make the instant ones again!

INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
chopped pecans

DIRECTIONS
1. Dissolve yeast in warm water, mis in sugar, margarine, salt and eggs. Next add in flour. Roll
into a ball and place into a warm oven (I preheat to 200 then shut it off) for 1 hr and allow
dough to rise.
2. After dough has doubled ins ize, turn it out onto a lightly floured surface, cover and let rest
for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Spread pecans in the
bottom of a 9x13 baking pan.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle
evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls on top of
pecans in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled,
about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking,
beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.
5. Spread frosting on warm rolls before serving.

This is another great modified recipe from allrecipes.com

Baked French Toast with Apples

2008-05-13T16:13:00.000-07:00

Another recipe from Mamma Riggs! I LOVE this stuff!!!!

Ingredients
1 c brown sugar
1/2 c butter, melted
3 teas cinnamon
3 Tart apples, thinly sliced
1 tabl vanilla
dried raisins *optional
1 loaf of Italian or French bread (thickly sliced)
6 large eggs
11/2 c milk

Directions
1. Melt butter, add brown sugar, 1/2 of the cinnamon, mix with apples and place in 13x9 pan
2. Slice bread 1 inch thick and layer on top of apples
3. Mix eggs, milk, vanilla, and the left over 1/2 of cinnamon and pour over bread
4. Refridgerate overnight (or 4hr) and bake covered @ 375 for ~40 min

Pistachio Cake ala Momma Riggs

2008-04-21T18:38:00.000-07:00

This recipe comes from Dan's mom Karen. It's one of Dan's favorites, of course ;)

Ingredients

1 yellow cake mix

2 (3oz) pistachio instant pudding mix

3 eggs

1 cup club soda

1 c oil

1/2 cup chopped nuts (optional)

1 envelope dream whip

11/2 c cold milk

Directions

1. Blend cake mix, 1 pudding mix, eggs, club soda, oil and nuts.

2. Bake in greased and flowered bundt pan in a preheated oven 40-50 minutes

3. Cool cake, cut into 2 layers

4. Make frosting by beating dream whip, pudding mix and milk until thick. Frost between layers and on top of cake.

Artichoke Spinach Dip

2008-03-16T13:33:00.000-07:00

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

From allrecipes.com followed the recipe exactly

Jalapeno Popper Tarts

2008-03-16T13:29:00.000-07:00

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
2 (15 count) mini fillo shells

DIRECTIONS
In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
Fill fillo shells.

Bake according to fillo shell directions (example: 350 for 8 min)

Total time=less than 30 min

Food Tag

2008-02-11T19:07:00.001-08:00

Heidi sent this food tag to me so here it goes.
Rules: 1. Link to your tagger and post these rules. 2. Share 5 facts about yourself 3. Tag 5 people at the end of your post and list their names (linking to them). 4. Let them know they've been tagged by leaving a comment at their blogs.

My Facts:
1) I eat the entire time I'm cooking. I rarely eat the finished product.
2) I do not consider sushi or any other raw "food" to be food. It's just weird. I'm not a bear catching salmon out of a river!
3) It's a hit or miss thing with me. Luckily Dan will eat just about anything
4) I hate cookbooks. Magazines are better.
5) My biggest accomplishment: Dan's mom (a super cook) saying the cheesecake I made for Christmas was the best she had ever tasted. I have arrived!! Please read #5 again :)

Okay, I don't know anyone besides Heidi and Anne who have recipe blogs so I'm going to remind Anne that Heidi tagged her :) :)

Creamy Roasted Red Pepper Hummus

2008-02-11T18:09:00.000-08:00

INGREDIENTS
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons sesame seed oil

1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

1 brick cream cheese, room temp

DIRECTIONS
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, oil, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Add cream cheese and continue to blend. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.

Reciped suggested by Karen Riggs

This is a modified version of spiced sweet roasted red pepper hummus

Crab Quiche Squares

2008-01-23T19:13:00.000-08:00

INGREDIENTS
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
2 eggs
2 (6-oz.) cans crabmeat, drained, flaked
3/4 cup grated Parmesan cheese
8 green onions, finely chopped
Dash salt
Dash pepper

DIRECTIONS
1. Heat oven to 350°F. Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust. Firmly press perforations to seal.
2. Beat cream cheese in medium bowl until light and fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese.
3. Bake at 350°F. for 35 to 40 minutes or until center is set and edges are golden brown. Cool 10 minutes. Cut into squares.

Another great recipe from Pillsbury.com

Bacon Water Chestnut Wraps

2008-01-23T19:09:00.000-08:00

INGREDIENTS
2 (8 ounce) cans water chestnuts
1 pound sliced bacon, cut in half
1/2 cup mayonnaise
1 cup packed light brown sugar
1/2 cup tomato-based chili sauce

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking

dish. (can secure with water soaked toothpicks)
3. Bake in the preheated oven for 45 minutes (on a wire rack with pan under to collect grease),

or until bacon is crisp and cooked through. Drain off the grease.

4. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce;

pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

5. Place toothpicks in each wrap and serve warm

Recipe from allrecipes.com, click to read reviews and hints

Spicy Bean Salsa

2008-01-23T14:40:00.000-08:00

INGREDIENTS
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
1 avocado chopped

DIRECTIONS
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, avocados, and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Recipe from Allrecipes.com

Broccoli and Ham Brunch Ring

2008-01-23T14:34:00.000-08:00

INGREDIENTS
1 tablespoon margarine or butter
1 1/2 cups Green Giant® frozen chopped broccoli, thawed
1/4 cup chopped onion
1 pkg (3 oz) cream cheese, softened
6 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup diced cooked ham (4 oz)
1/2 cup (2 oz) shredded Cheddar cheese
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Melt margarine in large nonstick skillet over medium heat. Add broccoli and onion; cook 2 to 3 minutes or until tender, stirring frequently.
2. Beat cream cheese in medium bowl until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in ham and Cheddar cheese.
3. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly.
4. Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
5. Bake at 375°F. for 25 to 30 minutes or until deep golden brown.

Also great with other fillings!
This recipe came from Pillsbury.com

Italian Sausage and Tortellini Soup

2008-01-06T15:56:00.001-08:00

INGREDIENTS
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine (optional)
1 (16 oz) can diced tomatoes
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

DIRECTIONS
1. In a large skillet, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Another recipe found on allrecipes.com

Taco Casserole

2008-01-06T15:49:00.000-08:00

Ingredients:
1 lb lean ground beef
2 cups salsa
1 (16oz) can chili beans, drained
3 cups crushed tortillas
2 cups sour cream
1 onion, chopped
1 (16oz) can diced tomotoes with chilis
1 package taco seasoning
1 can corn (optional)
1 cup bisquick baking mix
4 eggs
2 cups milk

Directions:
1. Preheat oven to 350 degrees, grease a 9x12 baking dish
2. Cook beef and onions until the beef is no longer pink and drain excess fat.
3. Stir in salsa, taco seasoning, tomatoes, corn, beans and sour cream
4. Crush tortillas and spread evenly on the bottom of baking dish. Spoon in taco mixture and cover with cheese.
5. In a mixing bowl, mix bisquick, milk and eggs until smooth. Pour evenly over taco mixture and bake 25 minutes.

Pierogi Casserole (dying to try)

2007-12-03T16:29:00.001-08:00

INGREDIENTS
5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
3. Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
4. Cook the lasagna noodles according to package directions and cool under running water.
5. Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
6. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Easy Veggie Pizza

2007-12-03T16:24:00.000-08:00

INGREDIENTS
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
*or your favorite veggies

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Dish suggested by Anne and recipe by Allrecipes.com

Cranberry Sauce

2007-12-02T16:32:00.000-08:00

INGREDIENTS
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup fresh squeezed orange juice
1/2 cup water
1 (12 ounce) package fresh cranberries
touch of orange zest
dash of cinnamon

DIRECTIONS
In a medium saucepan over medium heat, dissolve the sugar in the orange juice/water and add orange zest and cinnamon. Stir in the cranberries, and cook until they start to pop (about 10-12 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Modified Cranberry Sauce I recipe from allrecipes.com

Yes I Can! Apple Pie

2007-12-02T16:27:00.000-08:00

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 med Granny Smith apples - peeled, cored and sliced
(or 6 large)
1 tbls cinnamon
1 Tbls vanilla
dash of nutmeg

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, cinnamon, vanilla, nutmeg and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Modified version of Apple Pie by Gradma Ople on allrecipes.com
Picture of my pie....

Yummy Pie Crust

2007-12-02T16:23:00.000-08:00

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
1/2 cup water

DIRECTIONS
In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

tip: place the dough between plastic wrap when rolling!

Recipe from Allrecipes.com Best Ever Pie Crust

Frog Eye Salad

2007-11-18T15:53:00.000-08:00

This is a fruity twist of a Yankee salad made by my grandmother :)

1/2 (16 ounce) package uncooked orzo pasta (I USED acini di pepe)*
1/4 cup white sugar
1 eggs, beaten
1 tablespoons all-purpose flour
1/2 teaspoon salt
1 (20 ounce) cans crushed pineapple, drained with juice reserved
1 can mandarin orange segments, drained
1 (10 ounce) jar maraschino cherries, drained and chopped (OR USE FRESH)*
1 (12 ounce) container frozen whipped topping, thawed
1 cup*ish sliced strawberries

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice and cook over medium heat until mixture thickens. Remove from heat and cool. Toss together the pasta and cooked pineapple juice mixture. Refrigerate overnight (or for a couple of hours)*. Break up chilled pasta with a spoon and mix in pineapple, mandarin oranges, cherries, and strawberries. Fold in thawed whipped topping, chill and serve.

Seven Layer Taco Dip

2007-11-10T18:31:00.000-08:00

Susan's dish!

INGREDIENTS
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Vegetable Sushi Benedictine Rolls

2007-11-10T18:24:00.000-08:00

Recipe by Paula. FAB!!

1 1/2 cups sushi rice
2 cups water
3 Tbsp rice vinegar
3 tsp sugar

Combine rice and water in a saucepan. heat toa gentle boil then immediately turn down to low and cover. Cook until all water is absorbed. Mix in vinegar and sugar to taste. Note regular rice won't be sticky enough

1 pkg cream cheese, cute lenthwise into strips
2 cucumbers, peeled and cute into strips
1 pack of 10 seaweed wrappers
Toasted sesame seeds

Lay a wrapper on a bamboo sushi mat. Law cream cheese, cucumber, and rice as shown on back of wrapper package. Sprinkle rice with toasted sesame seeds. Roll using the mat and cut along the perforations in the wrapper to make 5 slices of sushi roll. Serve with soy sauce, wasabi paste, and/or ginger garnish. Also tasty to add crab meat!

Easy Cheesy Buffalo Chicken Dip

2007-11-10T18:20:00.000-08:00

1 pkg (8oz) cream cheese
1 1/2 cups finely chopped cooked chicken
1/2 cup Blue cheese dressing
1/2 cup Buffalo wing sauce
chopped celery

1. Mix all ingredients in medium microwaveable bowl
2. Microwave on high 5min or until cream cheese is melted
SERVE!

Dish by Katie!

Butterscotch Apple Dip

2007-11-10T18:13:00.000-08:00

This recipe is from Heidi's and can be found on her blog! It is so good and easy to make!

8 oz. butterscotch chips
1 can sweetened condensed milk
1 tsp. apple cider vinegar
1 tsp. cinnamon

Melt in double boiler, serve warm with tart Granny Smith apples.

Garlic Cheese Biscuits

2007-10-27T08:24:00.000-07:00

1 and 1/2 c. Bisquick mix
1 c. milk
4 Tbs butter
1/4 c. cheddar cheese
1 Tb garlic seasoning

1. Preheat oven 400
2. Combine all ingredients, mix until uniformly mixed
3. Drop by large spoon fulls onto a greased baking sheet
4. Bake ~10 min

Original recipe by Krista

Homemade Spaghetti & Lasagna Sauce

2007-10-27T08:07:00.000-07:00

1 (28oz) can stewed tomatoes
1 (28oz) can crushed tomatoes
1 (28oz) can tomato sauce
1 (6oz) can tomato paste
2 yellow onions, 1 grated and 1 chopped
2 green bell peppers, chopped
5 cloves garlic, minced
2 Tbs white sugar
2 Tbs freshly chopped basil*
1/2 tsp dried oregano
1 cup freshly grated Parmesan cheese*
1 cup freshly grated Romano cheese*
4 Tbs chicken broth (optional)
2 Tbs red wine (optional)
1 lb ground beef

1. Blend tomatoes in blender (-or substitute can of stewed tomato with crushed or sauce) and transfer to slow cooker
2. Too slow cooker add: browned ground beef, chopped and grated onion (easiest to grate over slow cooker), pepper, garlic, basil, sugar, oregano, grated cheeses, red wine, chicken broth, and salt and pepper to taste.
3. Cook on low 8-10 hours

-A LOT of work but so worth it. I usually double the recipe and freeze some.
-* indicate ingredient I think are essential
-use tomato paste or chicken broth to thicken or thin sauce to desired consistency

Original recipe by Krista

Whole Wheat Banana Nut Bread

2007-10-27T08:03:00.000-07:00

INGREDIENTS
1/3 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1/2 cup chopped walnuts

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter.
3. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
4. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

from allrecipes.com

New York Style Cheesecake

2007-10-16T20:28:00.000-07:00

INGREDIENTS
1 1/2 cup crushed graham crackers
1/4 cup butter, melted
1/2 teaspoon ground cinammon
dash of nutmeg

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

DIRECTIONS
1. Preheat oven to 325 degrees F (175 degrees C). Grease a 9 inch spring form pan. Place a pan with water on lowest oven rack.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

MODIFICATIONS
Chocolate version:
1. Replace milk with 1/2 cup melted chocolate chips
2. Use chocolate graham crackers as a crust

Flavors:
1. Replace milk with Kahlua or Irish cream liquor

Recipe modified from Allrecipes.com

Broiled Tilapia Parmesan

2007-10-16T20:15:00.000-07:00

INGREDIENTS
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
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
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.
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.

Recipe from Allrecipes.com

Easy Steamed Mixed Vegetables

2007-10-16T19:42:00.000-07:00

Ingredients
1 medium yellow squash, cubed
1 medium zuchinnie, cubed
1/2 bag of baby carrots

Directions
1. Steam veggies, mix with butter, salt & pepper.

Baked Dijon Salmon

2007-10-16T19:33:00.000-07:00

INGREDIENTS
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

From: Allrecipes.com