Monday, November 30, 2015

Peppermint Meltaways

Christmas is coming - which means lot of peppermint flavored goodies! Hooray! I love peppermint and I love cookies, so I had to try these as soon as I found the recipe. They are amazing and must be made many, many times. These cookies use cornstarch with the flour which I don't always have around but I bought some to make some Brazilian cookies and never used it all so I happened to have a TON of it still. Perfect way to use it up!

 

Peppermint Meltaways
1 c. butter, softened
1/2 c. powdered sugar
1/2 tsp. peppermint extract
1 1/4 c. flour
1/2 c. cornstarch

Cream the butter and powdered sugar. Beat in the extract, then add the flour and cornstarch. Refrigerate 30 minutes so it is easier to handle or use a cookie scoop. Shape the dough into 1 inch balls and place about 2 inches apart on baking sheets. I used parchment paper for mine but you don't have to.  Bake 9-11 minutes at 350 degrees or until the bottoms turn golden brown. Remove and allow to cool.

frosting:
2 Tbsp. butter, softened
2 Tbsp. milk
1/2 tsp. peppermint extract
1 1/2 c. powdered sugar
food coloring - optional
1/2 c. crushed peppermint candy

Cream all ingredients together, except the candy. Add more powdered sugar or milk to get the consistency you want. Spread over the cookies and top with candy.
 

Friday, November 20, 2015

S'mores Brownies

Brownies are amazing things, I mean, they are chocolate. I don't understand calling blondies brownies. They aren't chocolate after all. And brownies are chocolate. Period. End of story. Brownies=chocolate. They get even better when you add more yumminess to them!

 

S'mores Brownies
crust:
3/4 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted

Mix together and press into the bottom of a greased 8x8 inch pan. You can also line the pan with aluminum foil (which I do) and grease the foil. It makes it so much easier to get the brownies out of the pan! Press the crust evenly into the bottom of the pan. 

brownie:
1/2 c. butter, softened
2 oz. unsweetened chocolate
1 c. sugar
2 eggs
1/2 tsp. vanilla
1/2 c. flour
1/2 c. milk chocolate chips

Melt the butter and unsweetened chocolate together in a medium pan over low heat. Stir until blended. When it is completely melted, remove from heat, add sugar, then vanilla, and eggs. Stir in flour just until it is mixed in. Spread the batter evenly over the crumb mixture and bake 22-25 minutes at 350 degrees or until a toothpick inserted in the center comes out with a moist crumb. Sprinkle the milk chocolate chips over the brownie layer and let stand 5 minutes until the chocolate melts. Spread chocolate to cover the brownie.

topping:
1 1/2 c. mini marshmallows

Sprinkle the marshmallows over the warm brownies. Broil 20-30 seconds until the tops are golden brown and remove from the over. Cool.

Saturday, November 14, 2015

Pumpkin Chocolate Chip Muffins

This is one of my kids' favorite muffin recipes - probably because it is one of the few I add chocolate chips to and chocolate chips make everything better! They are always so excited when I make these muffins and have even been a little offended when I gave some extras away to friends.

 

Pumpkin Chocolate Chip Muffins
1 2/3 c. flour
1 c. sugar
1 Tbsp. pumpkin pie spice
1 tsp, baking powder
2 eggs
1 c. pumpkin
1/2 c. butter
1 c. chocolate chips

Mix the flour, sugar, spices, and baking powder together in a large bowl. Make a well in the center and add the eggs, pumpkin, butter, and chocolate chips. Stir just until combined. Divide in the 12 muffin cups either lined with paper liners or sprayed with cooking spray. Bake at 350 degrees 20-25 minutes or until tops are golden brown and centers are cooked through.

Monday, November 9, 2015

Pumpkin Cookies

After Halloween we cook our pumpkin so we can bake yummy things with it. This year was a little sad. With my work schedule, I only got some of the pumpkin cooked before it molded. Well, you make the most of what you have so we made some pumpkin cookies! Yummy! Who doesn't love a frosted cookie?

 

Pumpkin Cookies
1/2 c. butter, softened
1/2 c. vegetable oil
1/2 c. canned pumpkin - or cooked from your jack-o-lanterns
1 c. sugar
1/2 c. powdered sugar
1 tsp. vanilla
2 eggs
3 1/2 c. flour (you may need a little more of less)
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 tsp. pumpkin pie spice (cinnamon, nutmeg, cloves)

frosting:
3 c. powdered sugar
4-6 tsp. water
1/2 tsp. pumpkin pie spice

Mix butter, oil, pumpkin, sugars, vanilla, and eggs together in a large bowl, beating well to combine. Add in baking soda, cream of tartar, and pumpkin pie spice. Slowly add in flour a cup at time, mixing well after each addition. Add a little more flour if needed, dough should be stiff. Line cookie sheets with parchment paper. Drop dough onto cookie sheets with a cookie scoop, then flatten dough slightly. Bake at 350 degrees for 8-10 minutes or until bottoms are golden brown. Remove from oven and allow to cool. 

For frosting: Mix the sugar, water, and pie spice together. Add more water until you get the desired consistency. Frost/ glaze cookies. 

Monday, November 2, 2015

Apple Cinnamon Muffins

And more Saturday morning muffins. You can never have too many recipes for these...

I usually use this recipe when the boys refuse to eat certain apples. They will somehow ignore an apple or two at the bottom of the fruit drawer until they are too bruised or old (which doesn't take much) for them. So I use those apples for muffins.

 

Apple Cinnamon Muffins
1 1/2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 c. milk
1/3 c. butter, melted
1 egg
1 c. finely chopped apple

Combine flour, sugar, baking powder, and cinnamon in a medium bowl. Make a well in the center and add the butter, milk, and egg. Mix just until everything is combined - the batter should still be a little lumpy. add in the apple and fold in. Divide batter into 12 muffin tins and bake about 20 minutes at 375 degrees or until tops are golden brown.

Wednesday, October 28, 2015

Taco Pizza

Pizza of any kind is always a hit around here and this one was no different. We love pizza! This is a fun different kind to throw in the mix once in awhile, just to keep things interesting. And it's easy! Gotta love easy!

 

Taco Pizza
1 roll refrigerated pizza dough
1 pound hamburger
1 15 oz. can refried beans 
1 envelope taco seasoning
2 c. cheddar cheese
1 small can chopped olives
1 tomato, chopped

Unroll pizza dough onto a 10x15" pan. Press it to the edges and a little up the sides. Bake in a 375 degree oven for about 10 minutes. While the dough is cooking, brown the hamburger. Put the beans and taco seasoning in a bowl and mix together. Microwave the beans about 1 1/2 minutes to warm them through. When the pizza dough is done, take it out of the oven and spread with the beans. Top with the browned hamburger, then the cheese, olives, and tomato. Bake an additional 10-15 minutes or until the cheese is melted. Enjoy!

Wednesday, October 14, 2015

Corn Casserole

The first time I had this was at Girl's camp for church. Holy cow - loved it! I asked for the recipe. And made it multiple times. Still love it!

 

Corn Casserole - Carmen Kneisley
1 box of jiffy corn muffin mix 
1 can sweet cream corn 
1 can whole kernel corn, drained 
1/2-1 stick melted butter 
1 cup sour cream 
1 egg 

 Preheat oven to 400 degrees. Mix all ingredients together. I just use a fork. Pour into greased 9x9 baking dish & bake 45 minutes to 1 hour until firm.

Monday, August 31, 2015

Peanut Butter Chocolate Cake

I made this for my son's 11th birthday. He asked for a Reese's Peanut Butter Cup cake so I improvised with chocolate cake and peanut butter frosting. He loved it! Thank goodness! These kids can be so difficult to please at times!

 

Chocolate Cake
2 c. flour
2 c. sugar
3/4 c. cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. milk
1/2 c. oil
2 eggs
2 tsp. vanilla
1 c. boiling water

Combine flour, sugar, baking powder, baking soda, cocoa powder, and salt in a large bowl. Add the milk, eggs, oil, and vanilla. Beat with a hand mixer on medium speed until it is well combined. Turn the speed down to low and slowly add in the boiling water. Continue beating for one minute. Pour cake batter into a 9x13 pan or 2 9 inch round pans. Bake at 350 degrees for 30 minutes or until a cake tester comes out clean when inserted into the center of the cake. Remove the cake from the oven and cool about 10 minutes. Remove from the pan and cool completely before frosting. 


Peanut Butter Mousse Frosting
2 c. creamy peanut butter
2 8 oz, package cream cheese, softened
2 c. powdered sugar
2 Tbsp. vanilla
2 c. cold whipping cream

Using a hand mixer, beat the cream cheese and peanut butter together until smooth. Add the powdered sugar and vanilla and mix well. In a separate bowl with clean beaters, beat the whipping cream until stiff peaks form. Fold the cream into the peanut butter mixture in 3-4 additions. 

Frost the cake generously with the frosting. This makes quite a bit so there will be plenty for the filling between the layers and on the cake. Top with chopped peanut butter cup candy.

Friday, August 28, 2015

Nutty Bars

I started making these years ago because they freeze really well. I would make them ahead of time and eat them slowly - sharing with the kids sometimes. Just kidding, I made them for the kids and ate some because they are delicious and I love them. So do the boys. they get so excited to get a treat with peanuts! They always offer to eat the extra peanuts for me, too. They are such good "helpers"!

 

Nutty Bars
1 box yellow cake mix
1 c. butter
 1 egg
4 c. mini marshmallows
1 10 oz. bag peanut butter baking chips
2 tsp. vanilla
2/3 c. Karo syrup
12 oz. salted peanuts

Mix dry cake mix with 2/3 c. softened butter and the egg. Mix it together well and press into a jelly roll pan, using your fingers to push it to the edges. Bake 10 minutes at 325 degrees. Sprinkle the marshmallows over the cake layer and bake 5 minutes. Cool completely. Melt the peanut butter chips, vanilla, Karo syrup, and 1/3 c. butter together in a pot over medium-low heat, stirring constantly. When smooth, pour over the marshmallows and spread to cover the cake completely. Sprinkle the peanuts over the top and press lightly. If I am going to freeze these, I always cut them first. It can be difficult to cut when frozen. Plus, it's easier to eat a piece if they are already cut...

Monday, August 24, 2015

Blueberry Muffins

More Saturday morning muffins. Who doesn't love a fresh blueberry muffin? I use plain non-fat Greek yogurt in these so they are really moist and even have some protein! And fresh berries! Nutritious, right? Just looking out for my kids...

 

Blueberry Muffins
2 1/2 c. flour
1 1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. oil
2/3 c. milk
1 Tbsp. vanilla
1 c. Greek plain non-fat yogurt
2 c. blueberries

Combine flour, sugar, baking powder, and salt in a large bowl. Make a well.  Add eggs, oil, milk, vanilla, and yogurt. Mix just until combined. Fold in the blueberries. Batter should. still be a little lumpy. Divide into lined or greased muffin tins and bake at 375 degrees for 25 minutes or until lightly golden on top.

Tuesday, August 18, 2015

Fiesta Bake

I don't remember where I got this recipe from anymore. This is one I have been making for nearly twenty years at this point. I love Mexican food and this is a great Mexican-type casserole! Everyone eats it when I make it - always a nice change not to have the "Do we have to have this for dinner?" whine.

 

Fiesta Bake
 1 pound hamburger
garlic granules or powder
onion powder
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce
2 15 oz. cans chili beans
1 can undrained corn
chopped olives
8-10 corn tortillas, torn into large pieces
cheese

Brown the hamburger with garlic powder and onion powder. Drain.  Add the sauces, beans, and corn. Pour 1 up of the mixture in the bottom of a large casserole dish (I used a 9x9 square pan). Add a layer of corn tortillas. Repeat layers until sauce and tortillas are gone (about 3 layers of tortillas) ending with a layer of sauce. Top with cheese, then olives. Cover and bake at 350 degrees for 30 minutes.

Thursday, August 13, 2015

Caramel Apple Cider Cookies

These cookies are amazing. I love caramel. Like, love it. Really, really love it. These cookies are best when warm so if you aren't eating them right out of the oven (which is when you should be eating them!) then heat them up in the microwave for about 5 seconds before you eat them.

 

Caramel Apple Cider Cookies
1 c. butter, softened
1 c. sugar
1 box apple cider drink mix - you need all 10 packets
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
3 c. flour
1 bag caramels

Beat the butter and sugar together. Add in the contents of all 10 apple cider packets and beat until light and fluffy. Add in the eggs one at a time, mixing well after each addition, then add in the vanilla. Add the flour, baking soda, baking powder, and cinnamon and mix well. Set the mixture aside and unwrap all the caramels and cut them all in half . Use a medium cookie scoop to scoop out the dough and wrap the ball around one of the caramels. Seal the edges so the caramel doesn't leak out. Repeat for each cookie until you run out of dough. Place on parchment paper covered cookie sheets. Yes, you need this. If the caramel does leak out you will not be happy if you don't have the parchment paper under the cookie. Bake at 35 degrees for about 12 minutes, just until the edges of the cookie begin to brown. Allow to cool for two minutes, then remove from the cookie sheet. Again, the parchment paper is great here because you can simply slide the paper off the cookie sheet and let the cookies finish cooling. Or just eat them.

Tuesday, August 11, 2015

School Lunch

Thanks to all those who have asked what I do for school lunches. I want my kids to eat healthy meals and don't like much of what is served at school, nor can I pay for it. Lunches add up quickly when you are buying for multiple kids! Heck, they add up for one kid! Even buying pre-made things at the store (pudding/ jello cups, granola bars, string cheese, etc) adds up too quickly for us. So here is what I have found works for us, although to warn you: it does take prep work.

First, I make a lot of my own bread. Not all of it, but most of it. I already have several extra loaves of bread frozen in my deep freezer for when I need them. I also go to the discount bread store and will buy bread there. My local grocery store will frequently discount about to expire bread and I will buy as much of that as I can and freeze it as well. I'm all about cheap. I get 100% whole wheat bread with the occasional white loaf because grilled cheese is just better on that and the boys will take leftovers of that for lunches. 

We don't do milk or juice boxes for lunch. My kids get milk for breakfast and dinner, so they are covered in that area. Juice boxes cost a lot and are extra calories they don't need. I buy small water bottles that are 8 oz. and we freeze them the night before. The boys take them out of the freezer in the morning and put them in their lunch box. By the time it is lunch time the water is defrosted and their lunches are still chilled. They bring them home, wash them out, and refill them for the next day.

My boys are normal kids and they like jello cups, just like everyone else. I make ours. generic brands of jello go on sale all the time so I stock up on them when they are cheap and use them for lunches. I bought a bunch of 1/2 cup containers and pour the jello into them and refrigerate for lunch. Sometimes I will also add fruit to the jello. I have also done pudding in the past but my kids don't like it very much so I don't make those any more.
 
 
The jello containers. Please ignore the messy fridge.

We do fruit and vegetables for lunches, too. We pick apples each fall and I make applesauce. These containers have homemade applesauce for lunches, but you could just as easily buy a big bottle of applesauce at the store and do the same thing. I can peaches, too, so they can also take peaches when we have them (they are gone right now). I put together baggies of fresh fruits and vegetables. Grapes are a good choice for us as are cucumber slices. They will also eat carrots, blueberries, etc.  I sometimes get a large containers of plain, non-fat Greek yogurt and add a package of Ranch Dressing mix to it. The boys can take small containers of that to dip their vegetables in.
Some fruit - I need to go shopping!

I have a box in the pantry for other lunch stuff. They can pick one item a day from it. I make granola bars and put them in snack sized bags. Those go in this box. Occasionally I will buy a bag of chips on sale and divide them into baggies that also go in here. Cookies go in here as well. I frequently make cookie dough and freeze it. I make individual balls and flash freeze them so all I have to do is turn on the oven and let them bake when we want cookies for lunches. And this way I can make as few or as many as I like. If I can keep my husband out of them!

Sandwiches aren't fun all the time so some other things I make are Pizza Muffins and Ham Muffins. I'll get those recipes posted soon. I can make a double batch of each and freeze them for lunches. The boys take them out in the morning and the are thawed by lunch time. We will do roll-ups from time to time as well - tortillas with lunch meat and cheese, but those are more expensive so they are a treat. 

Well, those are my lunch ideas and what we do. Feel free to chime in with your ideas!

Sunday, August 9, 2015

Puri

My missionary son wrote home talking about this bread, saying how good it was, so I had to try it out. We all love Naan, another bread from India, so I figured this would be good as well. It is. You fry this one until it is golden. It came out light and a little crispy. My 16 year old actually made the dough for me and I fried it. We even had plenty for everyone to have three pieces each with only one batch! I put a little honey on one of my pieces and that was also delicious. Others put the aloo masala I made with it on the bread and declared that to be good. It seems to be a pretty flexible bread.

 

Puri
1/2 tsp. salt
2 Tbsp. vegetable oil
2 c. whole wheat flour
1 c. warm water
 Additional oil for frying

Measure the flour into a bowl. Add the salt, then the oil. Slowly begin adding the water as you mix the dough with your hands. This will form a bread dough that cleans itself off the sides of the bowl. You don't want to add so much water that the dough sticks to your hands, but you want a flexible and stretchy dough. Knead with your hands until you have a pliable dough that will stretch when rolled into a snake. Roll the dough into small balls (we got about 20) and roll out very thin. Heat the oil in a deep frying pan until a small piece of dough floats to the surface when put in the oil. Cook dough on each side until golden. The dough will puff up as it cooks, but it puffs up even more if you spoon hot oil over it while it cooks. Enjoy!

Thursday, August 6, 2015

Buckeye Brownies

Oh my, these brownie are amazing! A co-worker's wife made them for his birthday and he brought the leftovers in. I tasted them and had to have the recipe! When I made them for my family my kids refused to let them leave the house and immediately wanted me to make them again. Winner recipe!

 

Buckeye Brownies
1 box fudge brownie mix to make a 9x13 pan
2 c. powdered sugar
1/2 c. butter, softened plus 6 Tbsp.
1 c. creamy peanut butter
1 c. milk chocolate chips

 Make and bake the brownie mix according to the directions on the box. Cool. In a medium bowl, combine the powdered sugar, 1/2 c. butter, and peanut butter until smooth. This mixture will be thick. Use your fingers to spread it over the cooled brownies carefully so you don't tear them, pat down. Melt the chocolate chips and remaining butter in a saucepan over low heat, stirring constantly. Spread over the brownies and allow to cool. I usually put them in the fridge so it sets up faster. 

Thursday, July 30, 2015

Coconut Cream Pie Dip

Another of our dips for dip night! This recipe I got from a friend at work who likes to help me out with ideas of things to make and bring in... This recipe uses cream of coconut which I find in the Asian food section at my grocery store.

 

Coconut Cream Pie Dip
15 oz. can cream of coconut
1/4 c. milk
1 large box instant vanilla pudding
14 oz. can sweetened condensed milk
2 c. flaked coconut
8 oz. tub Cool Whip

Using an electric hand mixer, combine the cream of coconut and milk in a medium bowl and mix on medium until smooth. Add the pudding mix (powder ONLY, do not make pudding) and sweetened condensed milk and mix until well combined. Stir in 1 c. coconut and the Cool Whip. Pour into a 9x13 pan and spread smooth. Toast the remaining 1 c. coconut in a frying pan over medium heat just until golden brown. Sprinkle over the top of the dip. Serve with graham crackers, vanilla wafers, animal crackers, etc.

Monday, July 27, 2015

Peach Jam

We love homemade jam so when peaches went on sale really heap here I had to buy some to make jam. I got up this morning to make it with lots of cheering from the boys. All of them wandered in and out of the kitchen to see what I was making and to express their delight with peach jam. I conscripted #3 to help me out with some stirring and offered to teach him how to make jam so he could make it himself one day. He declined the offer, but offered to let me make it for him when he no longer lived at home - and offered me $50 a jar! Score and sold! Now I have to hope he remembers this offer!

 

Peach Jam
4 c. peeled, chopped peaches
2 Tbsp. lemon juice 
5 1/2 c. sugar
1 box (1.75 oz) Sure Jell

I blanch the peaches to peel them. It's much easier and faster than trying to use a peeler. To blanch peaches: boil a pot of water and add your peaches. Boil them for 30-45 seconds, then plunge them immediately into an ice bath (a bowl of ice water). This stops them from cooking. Once the peaches are cool enough to touch, rub them and the skins slide right off. You can then pit and chop them.

Measure out 4 cups of peeled, chopped peaches and put into a large pot. Add the lemon juice and Sure-Jell, stirring constantly over medium-high heat. Measure the sugar into a bowl and have it ready. When the jam comes to a rolling boil (doesn't stop when stirred), add the sugar all at once and stir. Continue to stir constantly until the jam returns to a rolling boil and boil for one minute. Ladle into prepared HOT jars, cover with a hot rubber lid, screw on the screw band, and process for 15 minutes. If you want or need a more detailed description of my canning process, including the jar preparation, you can find it here. This recipe made 3 pint jars for me.

***For spiced peach jam, add about 1 tsp. of a combination of cinnamon, cloves, and nutmeg to the fruit before boiling. 

Sunday, July 19, 2015

S'mores Bars

One of the doctors at my hospital (she has since left) liked to cook. She brought in some really amazingly good things and this is one of them. I LOVED it, so I had to get the recipe from her. Now, my whole family loves it - except my husband who has to pick out the marshmallows. Well, you can't win them all!

 

S'mores Bars
4 Tbsp. butter
10 oz. bag of mini marshmallows
12 oz. box of Golden Grahams cereal
12 oz. bag of milk chocolate chips

This works better if the chocolate chips are cold, so put them in the freezer until you need them. Put the butter is a large pot and melt it. Reserve 1 c. of the marshmallows, add the remaining marshmallows and stir until they are melted and smooth. Stir in the entire box of cereal and stir to coat. Add the reserved marshmallows and all the chocolate chips, stirring to coat. Pour into a greased 9x113 inch pan or into a 9x9 inch pan if you want thicker bars. Press firmly and allow to cool.

*** One way to alter this a little is to add half the chocolate chips in with the marshmallows and melt them. Then add the rest as above.
*** Another alteration is to put additional marshmallows on top of the treats and broil until golden brown.

Friday, July 17, 2015

Cherry Pie Dip

Another of our dip night dips. Yum! Who doesn't love cherry pie? This would make a delicious filling for a graham cracker crust as well....

 
 Cherry Pie Dip
8 oz. pkg. cream cheese, softened
7 oz. jar marshmallow fluff
8 oz. container Cool Whip, thawed
1 can cherry pie filling

In a small bowl, mix the cream cheese and marshmallow fluff until well mixed. Stir in the Cool Whip. Spread the mixture into a 9x9 square pan and smooth. Top with cherry pie filling. We serve this with graham crackers, animal crackers, and vanilla wafers.

Monday, July 13, 2015

Banana Pancakes

Another use for some of those bananas that sit around for too long and go bad. You can never have too many old banana recipes! I swear, one of these days I am going to get the banana thing right and only buy what gets eaten! Maybe. If I get really, super lucky!

 

Banana Pancakes
2 c. milk
1 c. mashed banana
2 eggs
3 Tbsp. melted butter
2 tsp. vanilla
2 1/2 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda

In a large bowl, combine the milk, banana, eggs, butter, and vanilla.  Add the flour, sugar, baking powder, and baking soda and stir. The batter will be lumpy- do not overmix it. Cook over medium heat in a frying pan using about 1/3 cup batter for each pancake or you can use a griddle at about 150 degrees. Turn when bubbles rise to the surface and pop. Cook each side until golden brown. Top pancakes with bananas, blueberries, or maple syrup.

Saturday, July 11, 2015

Strawberry Brownie Kebabs

I made these for my son's return from his missin to Brazil! They were a hit and disappeared really quickly. Plus, they are really simple to put together and you don't even have to heat up your kitchen!

 

Strawberry Brownie Kebabs
16 skewers
16 store-bought brownie bites
16 large marshmallows
32 large strawberries
1/4 c. milk chocolate chips

You can use the store-bought brownie bites or you can make your own using your favorite recipe, but I opted for store-bought since I was making a LOT of food for the party and  didn't want to heat up my kitchen more than I had to. Wash your strawberries and take the hull out. On each skewer, put on a strawberry, hull-side down so it will be against the marshmallow. Add a marshmallow, then the brownie bite, then another strawberry, hull side toward to brownie. Place the kebabs on a waxed paper-lined cookie sheet. Melt the chocolate chips in the microwave and put into a baggie. Snip off one corner and drizzle the chocolate over the kebabs. Refrigerate until the chocolate is set.

Sunday, July 5, 2015

Red, White, and Blueberry Pie

This is the pie I make every year for the 4th of July.  I love the colors and the fresh fruit!

 

Red, White, and Blueberry Pie
4 oz. white chocolate
8 large strawberries, cut in half length-wise
1 deep dish pie crust
8 oz. cream cheese, softened
3/4 c. powdered sugar
1 small package white chocolate instant pudding
3/4 c. milk
1 c. fresh blueberries

Bake the pie crust at 375 degrees for about 10 minutes until the crust is baked and beginning to turn golden brown. Allow to cool. Melt white chocolate. Dip the strawberries in the chocolate then place cut-side down on waxed paper and refrigerate until chocolate is set. Spread the remaining white chocolate on the bottom of the pie crust. Set aside. In a small bowl, beat the cream cheese and powdered sugar together with an electric mixer until smooth. Gradually add in the milk, beating constantly until smooth. Add pudding and beat until it begins to thicken. Spread the mixture in the pie crust and smooth to the edges. Place the strawberries around the edges, stems out. Pour blueberries in the center of the pie. Press fruit lightly into the filling. Refrigerate until serving.

Wednesday, July 1, 2015

Yogurt Pops

My kids love popsicles in the summer. Well, they love them anytime, but I make them in the summer. Most of the time I do the super easy frozen Kool-Aid popsicles, but sometimes I opt for a healthier kind. Yogurt and fruit. The kids don't care - it's a frozen treat and that is all they really want.

 

Yogurt Pops
1 c. vanilla yogurt
1 c. fruit

Put the yogurt and fruit in a blender and blend until smooth. Pour into the small, bathroom-sized Dixie cups and freeze. For these, I used blueberries, but you can use any fruit you like. You can use regular yogurt or Greek yogurt, but you will need to think the Greek yogurt with some milk or it is too thick. I use regular yogurt since it has to be thinned with Greek. Enjoy!

Sunday, June 28, 2015

Chocolate Cheesecake

Happy Father's Day to my husband! This was his Father's Day dessert this year because he loves chocolate and he loves cheesecake. So yummy!

 

Chocolate Cheesecake
crust
1 1/2 c. chocolate graham cracker crumbs
1/3 c. melted butter

Mix graham cracker crumbs and butter together in a small bowl. Press into the bottom of a 9 inch springform pan. Bake at 350 degrees for ten minutes.

Filling
4 8 oz. packages cream cheese
1 1/3 c. powdered sugar
3 Tbsp. cocoa powder
4 eggs 
10 oz. semi sweet chocolate

Melt the chocolate in a small bowl and set aside. In a medium sized bowl, beat the cream cheese with an electric hand mixer until smooth. Add the powdered sugar and cocoa and mix until combined. Add in the eggs, one at a time, mixing well with each addition. add in the melted chocolate and mix in. Scrape the sides and bottom, then mix. Pour the filling into the springform pan and smooth out. Bake at 350 degrees about one hour or until the center is set.

ganache
8 oz. semi sweet chocolate
3/4 c. cream

Melt the chocolate and cream together in a small pan over medium heat. Stir until smooth. Pour over cheesecake and cool. Refrigerate.

*** I used a vegetable peeler to make some chocolate curls for the top of the cheesecake from a milk chocolate bar. My boys don't care if things look pretty, but it's nice to do sometimes. Plus, well, it's more chocolate.

Thursday, June 25, 2015

Cake Batter Rice Krispie Treats

When I was growing up my mom would complain about me heating up the house when I would bake in the summer. Or I was just banned from baking. So I had to find some no-bake treats that I would still be allowed to make. Now, I am glad I have a bunch of them because, well, my mom was right! Baking in the summer really heats up the house and I am pretty heat intolerant! But the heat doesn't stop me from baking, so sometimes you need a few no-bake goodies to make instead. Plus, they are great to have when teaching your children to cook! I have some boys that really enjoy it and they love these easy recipes!

 

Cake Batter Rice Krispie Treats
3 Tbsp. butter
10 oz. bag of marshmallows
2/3 c. dry yellow (or white) cake mix
6 c. Rice Krispies

Melt the butter and marshmallows together in a large pot over medium heat. When the mixture is melted and smooth, turn the heat off and add the cake mix. Stir in. Add the Rice Krispies and stir until all are evenly coated. Pour into a greased 9x13 pan and press together. Id you want, you can add cake sprinkles to the top. Press gently so they stick. Allow to cool, cut, and enjoy!

Tuesday, June 23, 2015

Caramel Honey Crisp

This is a fun treat I make occasionally on Sunday afternoons. I love caramel so this is great for me! And I have lots of helpers to unwrap all the caramels for me. I hate unwrapping them for some reason. Somehow, I figure that if I unwrap them all I ought to eat them all, which doesn't help out in this recipe...

 

Caramel Honey Crisp
1/2 c. butter
1/2 c. honey
25 caramels, unwrapped
8 c. corn flakes

Melt butter in a large pan. Add the honey. Heat over medium-high heat until the mixture is boiling. Boil for one minute. Turn the heat off and add the caramels. Stir until they are all melted and the mixture is smooth. Add in corn flakes and stir until they are evenly coat. Pour out onto a greased baking sheet and bake 7 minutes at 350 degrees. Allow to cool and cut into squares.

Sunday, June 21, 2015

Zesty Potato Salad

We had a cook-out the other day so I made my favorite potato salad to go along with it. What are hamburgers and hotdogs without potato salad? However... seeing as how I am a super picky eater, this can't be just any potato salad. It must be potato salad WITHOUT eggs. One of my friends humors my weirdness when we go over to there house and will always take a bowl of potato salad out for me before she adds eggs to it - which I LOVE! But my potato salad is egg-less. Because, well, yuck.

I got this recipe from my sister-in-law years and years ago. I still love it. Not all my kids are potato salad fans, but the ones who are also love this version. Which is too bad for me because I would eat all the leftover myself if I could, but they get to them first.

 

Zesty Potato Salad
3 lbs red potatoes
1/2 c. Zesty Italian dressing
1/2 c. sliced green onions
3/4 c. mayonnaise
2 Tbsp. dill
1 tsp. Dijon mustard
1 tsp. lemon juice
1/8 tsp. pepper

 Wash the potatoes and chop into 1 1/2 inch pieces. Boil until tender. While the potatoes are boiling, combine the Italian dressing, onions, mayonnaise, mustard, lemon juice, and pepper in a large bowl. Mix to combine. When the potatoes are done, drain the water and add the potatoes to the bowl. Toss to coat. Cover and chill until serving. This is good warm, but is better cold after the flavors have had time to meld. Which doesn't mean I don't eat it warm... or hot.

Monday, June 15, 2015

Smore's Cheesecake

This was a request for a nursing school graduation from someone at work. I take a lot of food to work so I can share it- and not eat it all myself! People are used to me taking stuff in and eating it. This cheesecake turned into "cheesegate" as a result. Everyone "helped" the person it was made for - but without asking if they could have some. Oh dear! This was all that was left for her. Oops!

 

S'mores Cheesecake
crust:
1 1/2 c. graham cracker crumbs
1/2 c. brown sugar
1 tsp. vanilla
5 Tbsp. melted butter
3/4 c. chocolate chips
1 c. mini marshmallows

In a small bowl, mix together the graham cracker crumbs, brown sugar, vanilla, and butter until well combined. Press into a greased 9 inch springform pan, going half way up the sides with the crumb mixture. Sprinkle the chocolate chips and marshmallows on the crust, evenly covering it. 

Cheesecake:
4 8 oz. packages cream cheese, softened
1/2 c. sour cream
2 eggs
3/4 c. cream
3/4 c. sugar
2 Tbsp. corn starch
2 tsp. vanilla

In a medium bowl, beat the cream cheese with a hand mixer until smooth. Scrape the bottom and sides. Add the corn starch and sugar and beat. Add in eggs, one at a time, mixing well after each addition. Add in the sour cream, vanilla, and cream; mix well. Scrape bottom and side and beat until very well combined. Pour filling into the springform pan, covering the chocolate chips and marshmallows. Spread out evenly. Bake at 325 degrees for an hour. I put a pan of water in the oven under my cheesecakes as they bake. It helps to keep them moist and not crack. Check for doneness by shaking the pan to make sure the center is set or insert a toothpick about 2 inches from the center to see if it comes out clean. Cool for an hour.

topping:
10 oz. hot fudge ice cream topping
2 c. mini marshmallows

Warm hot fudge topping and spread over the top of the cheesecake. Sprinkle the marshmallows evenly over the fudge topping. Turn on the broiler of your oven. Place the cheesecake in the center of the oven. Leave in for about 30 seconds - watch this carefully! The marshmallows with burn very easily! Remove the cheesecake when the marshmallows are golden brown. Cool completely and refrigerate.

Wednesday, June 10, 2015

Taco Empanadas

This is a fun and easy dinner that my family loved.  And it was perfect this week since my husband and boys were hurrying out the door to help some people move they could grab their seconds and eat them in the car. Worked out great! You can top these with whatever you like on tacos We used lettuce, cheese, and salsa but sour cream, guacamole, tomatoes, etc. would also be good.

 

Taco Empanadas
2 cans Grands biscuits
1/2 can refried beans
1/2 lb. hamburger
1 Tbsp. taco seasoning
cheddar cheese

In a medium saucepan, brown the hamburger. Drain off the grease. Add the refried beans and taco seasoning and stir to combine. Flatten the biscuits using the palm of your hand or a small rolling pin. Divide the hamburger and beans onto each of the 16 biscuits. Sprinkle with cheese. Fold one side over the other and press to seal the edges. Use a fork to press the edges together and leave the tine marks in the dough. Bake at 375 degrees about 15 minutes or until the tops are gold brown. Sprinkle additional cheese on top and serve with any taco toppings you like. 

Thursday, June 4, 2015

Strawberry Banana Jam

This was my second batch of jam for the year all from the strawberries we picked a few days ago. We always seem to have bananas that are getting over ripe so this was another way for me to use them and not waste them. I hate wasting food!

 

Strawberry Banana Jam
1 box Sure Jell
3 1/4 c. crushed strawberries
1 1/2 c. smashed bananas - the way you would use for banana bread
6 3/4 c. sugar
3 Tbsp. lemon juice

This is pretty much the same as my strawberry jam, which is here.

This is something of a process. You will need to wash your jars, I use pint sized jars most of the time for my jam and this recipe made 4 jars plus about 1/2 jar that we ate immediately. You can also use the smaller jars and plan on 9 of those. I put the jars and screw bands in my dishwasher and let it run on quick wash and heated dry. The jars need to be HOT! Put your lids (with the rubber) in a small pan on the stove and boil. Start your canner heating. I use a steam bath canner, not a water canner. My jars are never submerged. Either works fine. Use what you have.
While all this is happening... It's time to get to the fruit. I wait to start that until the dishwasher has just began the heated dry cycle. Crush the strawberries and measure out 3 1/4 cups into a large saucepan. Do the same to get 1 1/2 c. banana and add it to the pan. Turn the heat on to high and stir in the Sure Jell and lemon juice. Stir constantly. Bring to a rolling boil and boil for one minute. Add the sugar all at once - it's helpful to have it measured into a bowl so you can just pour it in. Stir and break up any sugar clumps. Bring to a rolling boil again and boil for one minute. 
So now you need your hot jars. Make sure they are hot. Bring them to the jam and pour into the jars using a funnel. Fill to within 1/4 inch of the top of the jar. Wipe off the lip and neck of the jar so there is no spilled jam there. Add the lids, then the screw bands. Finger tighten the screw bands. Put in canner and process 10-15 minutes. Remove carefully! I really recommend buying a canning kit that comes with a magnet to remove the lids from the hot water and a tool to move the hot jars from the canner. Put the hot jars on a towel to let them drain and dry. Leave them alone for 24 hours, then store in a cool place. 
If your jam does not set you can reprocess it. I don't bother. We use it as pancake and waffle syrup.
 

Tuesday, June 2, 2015

Strawberry Jam

We try to go to a u-pick place each year and pick strawberries. Then I turn them into yummy things like pie and jam and so forth. Here is how I make my strawberry jam. I also freeze a bunch of strawberries and will use them when I make applesauce in the fall, turning it into strawberry applesauce. Yum! And it looks pretty when it is pink.

 

Strawberry Jam
1 box Sure Jell
5 c. crushed strawberries
7 c. sugar
1 tsp. butter

This is something of a process. You will need to wash your jars, I use pint sized jars most of the time for my jam and this recipe made 5 jars. You can also use the smaller jars and plan on 9 or 10 of those. I put the jars and screw bands in my dishwasher and let it run on quick wash and heated dry. The jars need to be HOT! Put your lids (with the rubber) in a small pan on the stove and boil. Start your canner heating. I use a steam bath canner, not a water canner. My jars are never submerged. Either works fine. Use what you have.

While all this is happening... It's time to get to the fruit. I wait to start that until the dishwasher has just began the heated dry cycle. Crush the strawberries and measure out 5 cups into a large saucepan. Turn the heat on to high and stir in the Sure Jell and butter. Stir constantly. Bring to a rolling boil and boil for one minutes. Add the sugar all at once - it's helpful to have it measured into a bowl so you can just pour it in. Stir and break up any sugar clumps. Bring to a rolling boil again and boil for one minute. 

So now you need your hot jars. Make sure they are hot. Bring them to the jam and pour into the jars using a funnel. Fill to within 1/4 inch of the top of the jar. Wipe off the lip and neck of the jar so there is no spilled jam there. Add the lids, then the screw bands. Finger tighten the screw bands. Put in canner and process 10-15 minutes. Remove carefully! I really recommend buying a canning kit that comes with a magnet to remove the lids from the hot water and a tool to move the hot jars from the canner. Put the hot jars on a towel to let them drain and dry. Leave them alone for 24 hours, then store in a cool place. 

If your jam does not set you can reprocess it. I don't bother. We use it as pancake and waffle syrup.

Monday, June 1, 2015

Strawberry Rhubarb Pie

Every year we go to our local farmer's market on Saturday mornings. Oh, the fresh fruits and vegetables! One year, my dad came to visit and we took him along with us. He saw the strawberries and rhubarb just sitting there, waiting for someone to take them home, and asked me to make him a pie. So I did. Now, I make one every year. The strawberries are ripe now this year so it is the perfect time to indulge!

You can make this with one crust or with two. I have never had much success in making my crust, so I buy them. If you want to do the one crust pie with the crumble topping, I have the topping recipe below. If you prefer a two-crust pie, simply use the second crust to top the pie. Be sure to cut slits in the crust for venting!

 

Strawberry Rhubarb Pie
pie crust
2 c. sliced rhubarb
2 c. sliced strawberries
1 c. sugar
1/3 c. flour

Line a deep dish pie plate with one pie crust. Mix remaining ingredients together in a medium sized bowl and allow to sit about 15 minutes. Pour into the crust. Top either with a second crust or the crumb topping. Bake at 350 degrees for 45 minutes.

Crumb topping:
1/4 c. cold butter
1/4 c. sugar
1/2 c. flour
1/3 c. oats

In a small bowl, mix the flour and sugar. Thinly slice the cold butter in, then use a pastry blender to combine until the mixture resembles course crumbs. Add the oats and mix.

Saturday, May 30, 2015

Almond Raspberry Muffins

More Saturday morning muffins. Can I reiterate how much we all love this tradition?

 

Almond Raspberry Muffins
1/2 c. oil
3/4 c. sugar
1 egg
1/2 c. plain, nonfat Greek yogurt
1/2 c. milk
1 tsp. almond extract
1 1/2 c. flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. raspberries

Mix together oil, sugar, and egg. Add the yogurt, milk, and almond extract. add in the flour, baking soda, baking powder, and mix. Batter will be lumpy, do not over mix. Fold in the raspberries. Divide the batter into 12 muffin cups, either greased or lined with paper liners. Bake at 350 degrees for about 20 minutes, or until the tops are golden brown.

Wednesday, May 27, 2015

Custard Cake

This custard cake is really good! It's different than normal cake but so yummy! You make a batter and pour it into the pan and it seperates into three layers as it bakes! It's amazing! There is a crepe-like bottom, custard middle, and cake top. 

 

Custard Cake
4 eggs
1 tsp. vanilla
3/4 c. sugar
1/2 c. melted butter
3/4 c. flour
2 c. lukewarm milk

You need two bowls to start: a medium sized bowl and a small bowl. Separate the eggs, whites in the small bowl and yolks in the medium bowl. Beat the egg whites with a hand mixer until stiff peaks form.  In the medium bowl, mix the egg yolks and sugar until light and fluffy. Add the butter and vanilla; beat about two minutes. Add the flour and mix it in. Add the milk in slowly, beating well with each addition. After it is mixed in, add the egg whites, folding in 1/3 at a time. Please note that this batter is pretty liquid-y and the egg whites won't fold in easily. Be gentle: you want the air bubbles so don't over mix. You may have some small egg white lumps but this is ok. Pour the batter into a greased 8x8 inch pan or one lined with parchment paper. Bake at 325 degrees about 45-50 minutes or until the top is golden. Remove from oven and sprinkle with powdered sugar. 

For the strawberry topping: I mashed up a bunch of strawberries with a couple tablespoons of sugar and spooned them over each piece. 

Blueberry sauce:
1/4 c. water
1/4 c. sugar
1 tsp. cornstarch
1 c. blueberries (fresh or frozen)
1 1/2 tsp. lemon juice

Combine water, sugar, and cornstarch in a small saucepan over medium heat. Whisk until smooth. Add the blueberries and lemon juice and continue stirring. Bring mixture to a boil, stirring constantly.  Boil 2-3 minutes, or until thickened. Serve warm or cold.
 

  

To make the chocolate version, simply add 1/2 c. cocoa powder in with the flour. Yum!