Snowball Cake

{Image courtesy of kraftfoods.com}

I made the above little cutie for a family Christmas party this year and oh boy was it so much fun!! I have one little sliver of a piece in my fridge and it is calling my name! I am going to be super lazy.eo and give you the link for the recipe instead of writing it out! Tis' the season for quickness! Happy Holidays everyone!! The Cammacks.

http://www.kraftfoods.com/kf/recipes/snowball-cake-114038.aspx

Play Dough Cookies

I have to say when I read this I thought of you Brandee! I know you'll have so much fun with Rylie making these!

Play Dough Cookies

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

...1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla. Beat until smooth.
2. In a bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms. Divide dough into Fourths. Tint each with a different food coloring. Wrap in plastic and chill for two hours. (I stuck it in the freezer for 15 minutes because I hate to wait!)
3. Preheat oven to 350. Shape colors into 3/4 inch balls. For each cookie place one pink, one orange, one green, and one blue ball together and roll to make one giant ball. Roll into a 12 inch long snake, and then starting at one end coil roll to make a cookie. Place cookies 2 to 3 inches apart on greased cookie sheet to allow for spreading.
4. Bake for 8 minutes or until lightly browned.
Cool and store in an airtight container.Enjoy!
I found this at
http://sitsgirlsrecipes.blogspot.com/2008/09/somewhere-over-rainbow-by-little-momma.html & the pictures are from this post http://ourcutiekids.blogspot.com/2009/11/play-dough-cookies.html
If you liked this post, you'll love Little Momma & Company!

Maple Pecan Cookies

Maple Pecan Cookies
http://www.calamityanne.com/

You'll Need
1/2 cup butter, room temperature
1 cup dark brown sugar
1 teaspoon vanilla extract
3 tablespoons mayonnaise (Hellman's)
1/2 cup + 1 tablespoon maple syrup
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pecans, chopped
Preheat oven oven to 350 degrees.

In a large bowl cream the butter and sugar together on medium speed for three minutes until light and fluffy. Add the vanilla and mayonnaise and mix until well blended. Add the maple syrup and blend well.
In a medium bowl sift together the flour, baking soda and salt. Add the flour mixture by spoonfuls to the brown sugar mixture until well incorporated. Fold in the pecans until well incorporated. Cover the cookie mixture with plastic wrap and chill in the refrigerator for 30 minutes.
Using a 1" scoop, drop spoonfuls of the cookie batter onto either a wax paper -or- parchment-lined cookie sheet (I recommend using a new sheet with every batch). Bake for 10-12 minutes, or until lightly browned around the edges. Cool for a minute before transferring the cookies to a wire rack to completely cool. Store in an airtight container.
Makes 1 cookie shy of 5 dozen

Grilling Veggies

Another good 1 from that blog!

Wanna grill some of those fabulous veggies that are poppin out of everyone's gardens this time of year?

Here's how to grill some delish

Asparagus:
Cut off ends.
Soak in water for 30 minutes to an hour.
Pat dry and brush with olive oil. Place on grillo, turning every minute.
Remove when tips start to turn brown.
You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.

Bell Peppers:
Cut through the middle of the pepper top to bottom.
Remove stems, seeds and whitish ribs. B
rush lightly with oil and grill for 2-3 minutes on each side.

Chili Peppers:
Brush with oil.
Grill whole on each side, 2-3 minutes. To reduce the heat, cut off the stems and pull ou the seeds.

Corn on the cob:
Gently pull back the husks but don't remove.
Remove the silk and cut off the very end.
Soak in cold water for about 30 minutes.
Dry and brush with butter.
Fold the husks back down and tie or twist the ends.
Place on grill for about 5-7 minutes.
Turn to avoid burning.

Eggplant:
Cut lengthwise for smaller eggplants or in disks top to bottom for larger eggplants.
Soak in water for 30 minutes.
Pat dry, brush with oil and grill 2-3 minutes.

Garlic:
Take whole bulbs and cut off the root end.
Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes.
Use a grill basket or topper for small mushrooms.

Onions:
Remove skin and cut horizontally about 1/2 inch thick.
Brush with oil and grill 3-4 minutes.
Tomatoes: Cut in half, top to bottom.
Brush with a light coating of oil and grill cut side down 2-3 minutes.

Potatoes:
Wash thoroughly and dry.
Rub with oil.
Wrap in aluminum foil and grill 35-40 minutes, turning occasionally.

Zucchini and small squash:
Slice 1/2 inch thickness. Brush with oil and grill 2-3 minutes per side. Small squash can be cut down the middle and grilled in halves.

Peanut Butter Candy

So I was checking out blogs and found some recipes on this blog!! Its the Z103 blog, how funny!

Here is a delicious recipe for Peanut Butter Candy from Brad's wife. (Brad from Z103)
If you don't know, Peanut Butter Candy is the dessert that school cafeterias serve where it's like an inch of peanut butter goodness topped with a small layer of chocolate ecstasy.
(I think this and chili & cinnamon rolls, were the best thing the school ever cook!!)

Enjoy!
Peanut Butter Candy

2 C. creamy peanut butter
8 T. butter; softened
2 3/4 C. powdered sugar
6 C. rice krispies; crushed
1/2 bag of Chocolate Chips (melted)
*Mix butter and peanut butter together.
Mix powdered sugar and rice krispies together. Combine mixtures. Press into 8x8 ungreased pan.
Melt half bag of chocolate chips and pour over peanut butter mixture.
Place in fridge to harden chocolate.*How do you melt chocolate?
Here are 3 different ways to do it.
Just be careful, cuz if you burn the chocolate, it stinks up your place, and it makes little children and me cry.
Method 1
Place the chips in a microwaveable bowl just big enough to hold them.
Place in microwave on low heat setting and microwave in 30-second increments.
Stir after each 30 seconds to ensure all chips melt.
Method 2
Place water in the bottom of a double boiler and chips in the top.
Melt the chips over medium heat, stirring them with a wooden spoon until just melted.
Method 3
Place the chips in a small ovenproof casserole or metal mixing bowl.
Heat oven or toaster oven to warm (150 to 200 degrees F).
Using the potholder, check the casserole and stir the chips every 3 minutes until they are melted

Apple Jelly

This is awesome!!

And yummy too!

You can use all the garage from pealing apples for your pies, applesauce, or just use all the "ugly" apples you have!!

This is a jelly bag. In the blog that I got this from, she didn't know what it was or looked like.

I asked one of my friends that I thought would know what one is.

It works, but is small. I just used the cheese cloth, lots bigger.

This is all my waste from peeling the apples. I didn't take one after I left it over night. Should have, it was disappointing.

But then when we tasted this.... Well it was worth it, even though it doesn't make a lot. Its wonderful!!! And hey, it isn't hard.

I made strawberry applesauce and pumpkin spice applesauce, and regular. I try to post those soon.

Spider Cookies and Witches Hat Cookies

My sister in law had this on her blog:

Black string licorice

20 orange creme-filled chocolate sandwich cookies

1 teaspoon chocolate ready-to-spread frosting (from 16-oz container)

40 miniature candy-coated chocolate pieces

1. For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.

2. With frosting, attach 2 miniature chocolate pieces to top of each cookie for eyes.

32 Hershey®'s Kisses® milk chocolates,
unwrapped 1 package (11 1/2 ounces) fudge-striped shortbread cookies
(32)1 tube (4.25 ounces) orange or red decorating icing1.
Attach
1. 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of milk chocolate candy.

Peppermint Bark

6 ounces (150 grams) semi sweet chocolate, coarsely chopped

2 teaspoons vegetable oil

6 ounces (150 grams) white chocolate, coarsely chopped

1/3 - 1/2 cup (50 - 80 grams) crushed candy canes

Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles.

Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

Makes about 25 pieces.

Cookies

French Breakfast Puffs

So I don't feel so good, can you tell?? I looking for comfort food!! And I am going to try to get the energy to make some, to make me feel better, atleast that's my plan. Let ya know if these foods do the trick!

This is a recipe from Pioneer Woman.

French Breakfast Puffs

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

(I used cinnamon as I'm not a nutmeg fan)

1 cup sugar

2/3 cup shortening (Crisco)

2 eggs

1 cup milk

1 1/2 cups sugar

3 teaspoons cinnamon

2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray.

In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Eat. Faint.

Mini Pumpkin Whoopie Pies

Ingredients
COOKIES
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
CREAM CHEESE FILLING
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

Directions
FOR COOKIES:PREHEAT oven to 350° F. Lightly grease or line four baking sheets with parchment paper.COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.FOR CREAM CHEESE FILLING:BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

I want to make these!!

Plum Sorbet

Plum Sorbet
While the alcohol in this is optional, a small amount will help keep the sorbet from getting icy if you plan to store it in the freezer.
Ingredients
2 1/2 cups of sliced plums, pits removed
1/4 cup + 2 tablespoons of sugar
1 teaspoon of lemon juice
Pinch of salt
1 tablespoon of Grand Marnier (optional)
Method
1 Place the sliced plums, sugar, lemon juice, and salt in a blender and purée until very smooth. Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.
2 Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.
Makes a little less than one quart or sorbet.
Simply Recipes http://simplyrecipes.com/

Plum Cobbler

Plum Cobbler

Ingredients

3/4 cup plus 2 Tbsp (170 g plus 30 g) of white sugar

10 fresh plums (we use Santa Rosa), sliced and seeded - about 4 cups

2 Tbsp corn starch

1/4 teaspoon ground cinnamon

1 cup (110 g) all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (50 g) butter

1/4 cup (60 mL) milk

1 egg, lightly beaten

Method

1 Preheat oven to 350°F (175°C).

2 In a large bowl, combine 3/4 cup white sugar, plums, cornstarch and cinnamon. Place the fruit mixture in a 2-quart casserole.

3 In a medium bowl, combine the remaining 2 Tablespoons of sugar, flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

4 Drop batter on fruit, or if desired, spread batter in stripes. Bake in a 350°F oven for 35 minutes.

Serves 6. Serve with whipped cream (optional).

Plum Crumble

Santa Rosa plums are great in this dessert, although any juicy plum will work nicely. Because it's good served either warm or at room temperature, this is a choice make-ahead dessert. After scraping the seeds from the vanilla bean, use it to flavor sugar: Bury the bean in a container of granulated sugar, and store for up to 6 months.

Yield

9 servings (serving size: about 1 cup)

Ingredients

14 plums, each cut into 6 wedges

1/4 cup granulated sugar

3 tablespoons dry red wine

1 (4-inch) piece vanilla bean, split lengthwise

Cooking spray

3/4 cup all-purpose flour

1 cup regular oats

6 tablespoons brown sugar

1 1/2 teaspoons grated orange rind

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

5 tablespoons chilled butter, cut into small pieces

Preparation

Preheat oven to 375°.

Combine first three ingredients. Scrape seeds from vanilla bean; add seeds to plum mixture. Discard bean. Toss mixture gently to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over plum mixture. Bake at 375° for 45 minutes or until plum mixture is bubbly and topping is lightly browned. Serve warm or at room temperature.

Lasagna Rolls

Got this from http://alittleofthisandsomeofthat.blogspot.com, but I changed some things:
Lasagna Rolls

by: Giada De Laurentiis
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese (I used cottage cheese because it was cheaper)I did use the ricotta
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
I used fresh spinach and chopped it up
I also put in a clove of garlic and 4-6 large mushrooms all chopped up with the spinach
1 cup plus 2 tablespoons grated Parmesan
I used an Italian mix of cheese
3 ounces thinly sliced prosciutto, chopped ( I didn't use this but I bet it would be tasty)
I used Italian sausage 1lbs, couldn't find prosciutto. Just cooked up the sausage and mixed in with all the other ingredients.
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
I used only 10 noodles
2 cups marinara sauce
I used 4 cheese spaghetti sauce
1 cup shredded mozzarella (about 4 ounces)
I just used the Italian cheese (the bag is 2 cups)
Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Here is a picture of just before I put in the oven:





And after I cooked it!

Chicken Fajitas with Jicama Relish

Chicken Fajitas with Jicama Relish


Ingredients:
4 skinless, boneless chicken breast halves
1/2 cup bottled Italian salad dressing
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 small red, green, and/or yellow sweet peppers, quartered lengthwise and seeded
1 small red onion, cut into 1/2-inch slices
8 10-inch flour tortillas, warmed*
1 recipe Jicama Relish
1 16-ounce jar salsa


1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine Italian dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Brush marinade over sweet peppers and red onion.

2. For a charcoal grill, place chicken, pepper, and onion on the rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170 degrees F) and vegetables are crisp-tender, turning once halfway through grilling. Allow 12 to 15 minutes for chicken; 8 to 10 minutes for vegetables. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken and vegetables on grill rack over heat. Cover and grill as above.)

3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto warmed tortillas. Top with Jicama Relish and salsa; roll up. Makes 8 fajitas.

4. *Note: To warm tortillas, wrap tortillas tightly in foil. Place on edge of grill and heat for 10 minutes, turning once.

5. Jicama Relish: In a large bowl combine one 15-ounce can black beans, rinsed and drained; 1 cup chopped, peeled jicama; 1 large tomato, chopped; 1 medium avocado, halved, seeded, peeled, and chopped; and 1/2 cup snipped fresh cilantro; set aside.



I found a Jicama at Ridley's in Blackfoot!! It is like a apple or a pear?? Looks like a fat potato, but taste a little sweet. But I think you could make this without a Jicama.

Great flavor!

Mexican Chicken Pot Pies

Ingredients:

1 can (8 0z) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet

2 TBSP Butter or Margarine

1/4 cup chopped onion

1 TBSP All Purpose Flour

1/4 tsp salt

1/8 tsp pepper

1 cup chicken broth

Chicken (frozen chicken breast strips or fresh chicken tenders). I used fresh chicken tenders and quickly grilled them on the George Foreman

1 can, 15 0z, black beans, drained, rinsed

3 TBSP green chilies, drained

1 cup frozen corn

1/2 cup shredded Cheddar-Jack cheese (or any kind of cheese you have on hand)

1/2 cup salsa/hot sauce

Directions:

1. Heat oven to 375 degrees. Place four 6 0z custard cups upside down on a cookie sheet with sides. Spray cups with cooking spray.

2. Unroll dough on work surface; press into 12x8 inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.

3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups.

4. Meanwhile, in saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chilies and corn. Simmer about 5 minutes or until hot.

5. Spoon about 3/4 cup chicken mixture in each crescent bowl. Top with cheese and salsa. {We added cheese to the bottom of our crescent bowls before adding the chicken mixture - it was so yummy.}

[Recipe and photo courtesy of Pilsbury.com]

Robyn's Zucchini Bread

~My sister in law had this recipe today on her blog~

One side note here: Robyn sprinkles cinnamon and sugar on top before she cooks it.

GOLDEN GRAHAM TREATS

GOLDEN GRAHAM TREATS

Mix in a large bowl:
1 12 oz. box Golden Grahams
2 cups Rice chex
2 cups Corn chex
2 cups sliced almonds
2 cups coconut

In a saucepan stir:
1 1/2 cups sugar
1 1/2 cups white Karo
1 1/2 cubes butter or margarine

Mix sugar, Karo & butter and cook (boiling) for two minutes.
Pour over ingredients in bowl, stir well and let cool.

Frozen Grasshopper Squares

This from my sis-in-law! She has some REALLY good ones !!! And her Blog is fun to read!!

http://robynlonghurst.typepad.com/

Honey Chicken Kabobs

{Since we woke up to snow this morning I thought I would serve a summer bbq dish for dinner!}

INGREDIENTS
1 tablespoon and 1 teaspoon vegetable oil
1 tablespoon and 2-1/4 teaspoons honey
1 tablespoon and 2-1/4 teaspoons soy sauce
1/8 teaspoon ground black pepper
2 or 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
2/3 clove garlic
1 medium onion, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
skewers

DIRECTIONS
1. In a bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking.
2. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
3. Preheat the grill for high heat.
4. Drain marinade from the chicken and vegetables, and discard marinade.
5. Thread chicken and vegetables alternately onto the skewers.
6. Lightly oil the grill grate.
7. Place the skewers on the grill.
8. Cook for 12 to 15 minutes, until chicken juices run clear.
9. Turn and brush with reserved marinade frequently.

Yields: 4 kabobs

Serving suggestions: I served these kabobs with white rice, I reserved some of the marinade before adding it to the chicken and poured some of it over my rice. It was super yummy. Other suggestions are to make a chicken kabob and a veggie kabob and cook them separately. I also added some squash and zuccini to our kabobs.

BBQ Chicken with homemade winger sauce

(This is a picture I took just after I put it on the grill and it already look finger licking good!)

OK so I try and make a BBQ sauce that taste like Wingers:

Vinegar

Brown Sugar

Cayenne Pepper

Garlic

Or just go buy it!? My kids say it does taste like the Winger sauce.

(sorry I just put a little of this and then that and some of this and taste, then go from there)

1 whole Chicken

1 can beer, or coke

BBQ sauce

Season and baste the chicken with the BBQ sauce (it needs to be thin not thick or it will burn) stick the can of beer or coke you know where.. hehe... and put on the grill on low low heat for about 1 hour, or until cooked ( I have to cut into mine to make sure that it isn't still pink, which to hard to tell due to the BBQ coloring) Turn and re basting every so often.

Way good serve with salad!! A great way to start off the BBQ season!!

Oreo Truffles

1 pkg. oreo cookies, divided
1 pkg. cream cheese, softened
12 to 16 oz. dipping chocolate, melted (I just used chocolate chips & melted them)

*Crush the cookies into fine crumbs in food processor; reserve small portion for sprinkling over truffles later. (I threw the cookies into a ziplock bag and crushed them with a rolling pin!)

*Place cookie crumbs into a medium bowl. Add cream cheese; mix until well blended.
Roll cookie mixture into small balls, about 1 inch in diameter.

*Dip balls into chocolate and place onto wax paper that is on a cookie sheet. Sprinkle truffles with remaining cookie crumbs (before the truffles harden). Refridgerate until firm, about 1 hour. Store leftover truffles, coverer, in refridgerator.
ENJOY!!!



I received this recipe from my husbands cousins wife, Brooke Shawver. Thanks Brooke! These are soooo yummy! But don't forget the glass of milk after you're done eating them!

Cheesy Crockpot Chicken

2-4 chicken breasts, cut into cubes
2 cans cream of chicken soup
1 can cheddar cheese soup
Garlic powder
Salt & Pepper

*Place cubed chicken into crockpot. Sprinkle with garlic powder, salt, and pepper. Mix soups together and pour over chicken. Cook on low 5-6 hours or High 3-4 hours.

*Serve over rice or baked potatoes.

Pumpkin Chocolate Chip Cookies

Preheat over to 375 degrees

1/2 cup shortening
1 1/2 cups sugar
1 egg
1 cup pumpkin
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
Chocolate chips (semi-sweet or milk chocolate....whichever you prefer)

*Combine sugar, shortening, and egg. Add pumpkin, then dry ingredients. Add Chocolate chips. Bake for 10 to 15 minutes on a greased cookie sheet.

White Chicken Chili

I love this recipe, my husband and kids will ask me to make it!!!! I have this in my cook book, but I also found it online at I Love Your Recipes!

Creamy White Chicken Chili Recipe


1 pound chicken breasts
1 medium onion
3 cloves garlic or 1-1/2 teaspoons garlic powder
1 tablespoon olive oil
2 cans (14 - 16 ounces) great northern beans
1 can (14 - 16 ounces) chicken broth or stock
2 4-ounce cans chopped green chilies
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper,
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy (whipping) cream

Bone and skin chicken breasts, cut into 1/2-inch cubes. Chop the onion.
Mince the garlic if you’re using cloves.
Drain and rinse the beans.
Place the olive oil in a large saucepan over medium heat. Sauté the cubed chicken, onion and garlic until the chicken is no longer pink.
Add the beans, broth or stock, chilies, salt, oregano, pepper and cayenne. Bring to a boil and immediately reduce heat. Simmer uncovered for 30 minutes.
Remove from heat; stir in the sour cream and cream and serve immediately.


Yield: 4 - 6 servings.

Marshmallow Popcorn

3 tablespoons butter or margarine.
1 package of mini marshmallows.
Popcorn {plain or lite butter}.

1. Melt butter/margarine in pot over medium heat.
2. Add marshmallows and stir continuously until melted.
3. Stir popped popcorn into mixture, stir until coated. Keep at medium heat.
4. Remove from heat, let cool down, spray hands with Pam/cooking spray and form into popcorn balls!

These are yummy and even yummier when cooled down. You could also add in candies like Skittles, M&Ms or even add a little food coloring for fun!

Recipe courtesy of Angela M.

Banana Muffins

Preheat oven to 375 degrees

2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 medium ripe banana, mashed
1 egg
1/2 cup milk
1/3 cup vegetable oil
1 tsp. vanilla

*In a mixing bowl, combine flour, sugar, baking powder, soday, salt, and cinnamon. Make a well in the center.

*Combine remaining ingredients; pour into well and mix ingredients all at once. Mix until dry ingredients are moistened.

*Spoon into muffin pans. Bake for 15 to 20 minutes.



Yield: 10 to 12 muffins.....depends on how big you like them.

Semi-Homemade Hungry Jack Casserole

Preheat oven to 350 degrees

1 lb. hamburger, browned
1 Tbs. brown sugar
1 tsp. vinegar
1/2 medium onion, chopped
2 cans pork & beans (I've also used canned baked beans before and they work great)
1 pkg. Pillsbury refrigerator biscuits
Shredded cheese


Brown hamburger; add brown sugar, vinegar, and chopped onion. Mix in pork & beans and spread out into a casserole dish. Cut biscuits in halves and lay across the top. Cover with shredded cheese. Bake for 30 minutes.

Shipwreck Stew

This isn't the prettiest looking meal, but what do you expect when it's called Shipwreck Stew. This is so yummy and super easy!

1 lb. hamburger, browned
4-5 potatoes, cut in French fry-like strips
1 medium onion, chopped
1 can red kidney beans, drained
1/4 to 1/2 lb. velveeta cheese, depending on how cheesy you want it
1 can tomato soup
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter

*Layer in crock pot in this order: hamburger, potatoes, kidney beans, and cheese. Pour soup over the top. Season with salt and petter. Dot with butter.
*Cover. Cook on Low 6-8 hours.
*I like to sprinkle some Parmesan cheese over the top of it, when at the table.

Roasted Asparagus

Preheat oven to 400 degrees.

1 to 2 lbs. fresh asparagus
5 Tbs. olive oil
3 Tbs. fresh thyme (chopped) - I've even used dried thyme and it worked fine, but only use about 1/2 tsp to 1 tsp.
salt & pepper to taste

*Spread asparagus out onto a baking sheet and drizzle olive oil over the top. Sprinkle thyme, salt, and pepper over the top. Bake for 15 to 20 minutes.

Oatmeal Carmalita's

Preheat oven to 350 degrees.

1 cup flour
1/4 tsp. salt
1/2 tsp. baking soda
3/4 cup brown sugar
1 cup quick cooking oats
3/4 cup butter or margarine (melted)
1 cup chocolate chips
1/2 cup pecans (chopped)
3/4 caramel syrup & 3 Tbs. flour (mix together)


*Mix everything together, except for the chocolate chips, pecans, and caramel syrup mixture.

*Press 1/2 of oatmeal mixture into a 9x9 or 8x8 greased pan. Bake for 10 minutes. Set other half of oatmeal mixture aside.

*Remove from oven and sprinkle chocolate chips and pecans over the top. Drizzle caramel and flour mixture over the top of chips and pecans. Sprinkle remaining oatmeal mixture.

*Bake for an additional 15 to 20 minutes. Chill and cut!

Recipes

I just got this email with tons of recipes!!! So here is the link: http://www.50plusfriends.com/cookbook/
Wow! APPETIZERS, BEVERAGES, BREADS, CAKE & FROSTING, COOKIES & DESSERTS, COOKING FOR A CROWD, CROCK POT, BREAKFAST, FISH & MEAT & GAME, JAMS!! "GIFTS IN A JAR", so much more! Its a cool site! A lot of hard work!!

Easy Italian Chicken

*1/2 of a medium head of cabbage, cut into wedges (about 12 ounces)
*1 medium onion, sliced and seperated into rings
*1 4 1/2 ounce jar of sliced mushrooms, drained
*2 tbsp quick cooking tapioca
*2 to 2 1/2 pounds chicken
*2 cups meatless spaghetti sauce
*grated parmesan cheese
*hot cooked pasta

In a 3 1/2 qt. slow cooker-combine cabbage, onions and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.

Cover and cook on low heat for 6-7 hours or on high for 3- 3 1/2 hours (or until done)Transfer to a seving platter. Sprinkle with parm. cheese. Serve over cooked pasta.

I had forgotten all about this until I was putting my kitchen back together and found a bunch of recipes I had lost!! Its a really good and easy one to try!!

Chicken & Bean Stew {slow cooker}

Ingredients

1 pound boneless, skinless chicken breasts

1 large onion, sliced

1 can (14.5 ounces) diced tomatoes with pepper, celery and onions (such as Hunts), drained {I did not drain mine, I skipped right over that instruction and it turned out just great not draining}

3/4 cup low sodium chicken broth

1/8 teaspoon cayenne pepper {this goes a long way in this recipe}

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup frozen corn

3/4 cup frozen lima beans

1 tablespoon Dijon mustard {I did not have any on hand so I skipped this and it seemed to work out fine without it}

4 cups prepared mashed potatoes {optional}

Directions

1. Stir together chicken, onion, tomatoes, broth, cayenne and 1/4 teaspoon each salt and pepper in slow cooker bowl. Cover and cook on HIGH for 3 hours or LOW for 5 hours.

2. Cut chicken into 1 inch pieces, stir in remaining 1/4 teaspoon each of salt and pepper, frozen corn and lima beans {no need to thaw} and the mustard. Cook 30 minutes more.

3. Serve with mashed potatoes, if desired.

{Notes: Again recipe courtesy of Parents.com. If I make this again I will add just a little bit more corn and lima beans. Overall this had great flavor, was a bit spicy but really yummy and filling.}

Cheesecake Marble BrowniesHot From The Microwave

These brownies are super moist and really easy. All you have to do is cook them in the microwave.....crazy, huh?



Brownie Mix:
5 Tbs. butter (no substitutes)
2 squares (1 oz. each) unsweetened chocolate
2/3 cup sugar
2 eggs
1 tsp. vanilla extract
2/3 cup flour
1/2 tsp. baking powder

Cheesecake Layer:
1 pkg. (8 oz.) cream cheese
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1 cup chocolate chips

*In a large microwavable bowl, melt butter and chocolate squares. Stir until smooth. Wisk in sugar, eggs, vanilla, flour and baking powder. Stir until smooth. Spread into a greased microwavable 8-inch dish; set aside.
*Wash out mixing bowl, and heat cream cheese until softened. Wisk in sugar, egg, and vanilla. Stir until smooth. Pour over brownie mixture and run a knife through the batter (for the marbled look.) Sprinkle with chocolate chips.
*Place a plate/dish upside down in the microwave and place your brownie dish on top. Cook, uncovered, for 11-13 minutes on 70% power. Rotate brownies a 1/2 turn at 5 or 6 minutes. They are done when a toothpick comes out clean. Heat one last time for one full minute on HIGH. Cool on rack and place in fridge.
Yield: about a dozen

Cahoon Crock Pot Roast

Cahoon Crock pot Roast


I got this recipe from: A little of this and some of that


3-5 pound roast
1 can cream of mushroom soup
1 pkg Lipton dry onion soup mix
1 10 oz can beef gravy
1/2 brown sugar
3 tbsp vinegar
2 tbsp soy sauce
1 tbsp Worcestershire sauce

Garlic salt the roast and place in crock pot. Mix together remaining ingredients and pour over roast. Cook on low heat for 12 hours or high heat for 6-7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture (if needed).



We love this!! The roast turned out wonderfully! The gravy mixture was awesome! We had things to do yesterday so this was perfect, threw everything into the crock pot and left, came home to our house smelling yummy!!! Made some potatoes and carrots, served with buttered bread! Great Sunday evening dinner!! Sorry No Pictures.







If you haven't tried this yet, Try them! McCormick makes them, and they are good! You cut up potatoes (I put in baby carrots, too!)add oil and seasoning, put into the bag (its included)and microwave!

Confetti Beef Skillet

*1/2 lb. extra lean ground beef (I used 1 pound)
*1 medium yellow onion, chopped
*1 env. italian dressing Mix
*1 medium zucchini, thinly sliced
*1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
*1 pkg. (10 oz.) frozen corn, thawed
*1 cup water
*1-1/4 cups instant brown rice, uncooked
*1/2 cup shredded mozzarella cheese


Brown meat in large nonstick skillet on medium-high heat; drain. Add onion; cook and stir until tender. Stir in dressing mix. Reduce heat to medium-low. Add zucchini, tomatoes and corn; mix lightly. Cover; simmer 5 minutes.

Stir in water. Bring to boil on medium-high heat. Stir in rice; cover. Reduce heat to medium-low; cook 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff with fork.

Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

I found this on kraftfoods.com It had a really good flavor to it. However--if you dont like hamburger (like me) its almost impossible to pick around it in this recipe. Next time I will make meatballs to put in this because I really like how the veggies and tiny rice pieces (that I could sort out) tasted!! :)

Chicken with Cashews {Slow Cooker}

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1 inch chunks

2 cups baby carrots

1/2 cup low-sodium chicken broth

5 tablespoons soy sauce {variation: ginger flavored soy sauce - which I couldn't locate at our local store, so I just used regular soy sauce}

8 ounces snow peas, trimmed {variation: I used frozen peas since I plan my meals ahead of time and didn't dare waste fresh snow peas}

2 cans, 8 ounces each pineapple tidbits, drained and 2 tablespoons juice reserved

1 sweet red pepper, seeded and thinly sliced and cut in half

3 tablespoons cornstarch

1/2 cup roasted cashews

3 cups rice

Directions

1. Stir together chicken, carrots, broth and 3 tablespoons soy sauce in slow cooker. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

2. Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes.

3. In small bowl, stir together remaining 2 tablespoons soy sauce, 2 tablespoons pineapple juice and cornstarch. Stir into liquid and other ingredients in slow cooker. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice.

I have to say this is my new favorite. As for the pineapple, my husband detests it and I asked him to just take a bite with some pineapple {as the rim of his plate is lined with picked out pineapple} and his reply was "not bad, not bad at all". So all of you non-pineapple lovers give it a try! Recipe courtesy of Parents.com.

Beef Tostadas {Slow Cooker}

12 Tostadas.
Prep: 15 minutes (1st stage), 15 minutes (2nd stage).
Slow Cook: 6 hours on HIGH or 8 hours on LOW.

Ingredients
1 1/2 pounds boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped {for a little added flavor/hotness I recommend 2.}
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada shells or hard taco shells
3/4 cup fat-free refried beans
1 1/2 cups shredded iceberg lettuce
1 cup cheese of your choice
3/4 cup salsa

Sour Cream

Directions
1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.

3. Strain remaining liquid in slow cooker over a colander, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in a bowl and stir to combine. Cover to keep warm.

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1 1/2 minutes on HIGH, stirring halfway through until warm and spreadable.

5. Spread each tostada with beans, sour cream, beef, lettuce, cheese and salsa.

Recipe courtesy of Parents.com. This recipe was so yummy. I have a few other new recipes I would like to post; however, I like to taste test them before I pass them on. Keep checking back for more or pick your own favorites off the Parents.com site!

Easy Lasagna Toss

1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup zesty italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded mozzarella cheese


Brown meat in large (4-qt.) saucepan on medium heat; drain.

Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.

Cook, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

This was so easy to make and tasted great.

Salmon with Olives and Lemon

*1 medium (about 6 ounces) yellow summer squash
*1 medium (about 6 ounces) zucchini
*1 (17" by 15") extra-heavy-duty foil cooking bag, or heavy-duty foil
*2 plum tomatoes, cut into 1/2-inch dice
*3/4 cup(s) kalamata olives, pitted and coarsely chopped
*1/2 cup(s) loosely packed fresh parsley leaves, chopped
*2 tablespoon(s) extra-virgin olive oil
*3/4 teaspoon(s) salt
*1 teaspoon(s) grated fresh lemon peel
*1 (1 pound) skinless salmon fillet, cut into 4 pieces

Prepare outdoor grill for covered direct grilling over medium-high heat.

Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons. Transfer ribbons to foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.) Sprinkle tomatoes, olives, parsley, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.

Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.)

Place foil packet on grill rack. Cover grill and cook 12 minutes.

When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open. Slide vegetables and salmon onto 4 dinner plates to serve.

Chocolate Fondue

*6 ounce(s) semisweet chocolate, coarsely chopped
*1/4 cup(s) half-and-half or light cream
*1 tablespoon(s) flavored liqueur such as cherry, orange, coffee, or raspberry, optional
*1/2 teaspoon(s) vanilla extract
*Fruit such as whole strawberries or chunks of banana, pineapple, or pear
*1/2 cup(s) almonds, toasted and finely chopped (optional)


In heavy 1-quart saucepan or fondue pot, melt chocolate with half-and-half over low heat until mixture is smooth, stirring frequently. Stir in liqueur and vanilla; keep sauce warm.

To serve, arrange fruit on large platter. Spoon fondue into small bowl if you like. Place nuts in another small bowl. With toothpick, dip fruit into fondue, then into almonds if you like.

Warm Chocolate Pudding

*1 pkg. (2-layer size) devil's food chocolate cake mix
*2 cups cold milk
*1-1/4 cups water
*2 pkg. (3.9 oz. each) Chocolate Instant Pudding
*1/3 cup sugar
*1 cup thawed COOL WHIP Whipped Topping


Heat oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

Pour milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter.

Place baking dish on baking sheet to catch any sauce that bubbles over sides of dish as dessert bakes. Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools). Spoon into serving dishes; top with COOL WHIP.

Red Velvet Cake

Cake recipe
*1 1/2 sticks butter, softened; plus more for pans
*2 1/4 cups all-purpose flour
*1 1/2 teaspoons baking soda
*Pinch salt
*1 cup buttermilk
*1 tablespoon white vinegar
*1 teaspoon vanilla extract
*2 large eggs
*2 tablespoons natural, unsweetened cocoa powder
*2-4 tablespoons (1-2 ounces) liquid red food coloring (depending on desired shade of red)
*1 1/2 cups sugar

Adjust an oven rack to the middle position. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the buttermilk, vinegar, vanilla and eggs together in a medium bowl. Mix the cocoa and food coloring in a small bowl to make a paste.

With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add of the flour mixture and beat on low speed until combined, about 30 seconds.

Add 1/2 the buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down the sides of the bowl. Repeat, ending with the buttermilk mixture. Scrape down the sides of the bowl. Add the cocoa powder-food coloring mixture, and mix on medium speed until completely incorporated, about 30 seconds. Using a rubber spatula, give the batter a final stir.

Divide the batter evenly between the prepared cake pans. Smooth the surface of the batter with a spatula. Bake until a toothpick inserted in the centers comes out clean, about 25 minutes, rotating the cake pans halfway through baking. Remove the cakes from the oven. Cool the pans for 10 minutes, then invert them on a wire rack and cool completely, at least 1 hour, before decorating.

To assemble, place 1 cake layer on a cake plate or cardboard round. Spread 2 cups of the frosting evenly across the top of the cake with a spatula. Place the second cake layer on top, then spread the remaining frosting evenly over the top and sides of the cake.

Milk Frosting Recipe

Yield: Enough to fill and frost 1 cake

*3 tablespoons flour
*1 cup milk
*1 cup sugar
*1 teaspoon vanilla
*2 sticks butter

In a saucepan over medium heat, cook the flour and the milk until the mixture is very thick, stirring constantly. Remove from heat and cool completely.

With a electric stand or hand mixer, cream the sugar, butter and vanilla until light and fluffy. Combine this mixture with flour-milk mixture.

This is my favorite cake ever!! And if I can make it----ANYBODY can!!

Buffalo Hot Wings

Perfect For Superbowl!!

These taste just like Pizza Hut's traditional hot wings. So, instead of forking out $20.00 for 20 hot wings, just whip up your own in 15 minutes flat and they only cost about $5.00.

Chicken wings, thawed
white vinegar
Franks Hot Sauce
butter, melted
cayenne (depends on how hot you want it)
Vegetable Oil

Defrost your chicken wings and pat them dry (you don't want to drop "wet" wings into hot oil). Heat oil to 400 degrees in a deep fryer or deep pan, and cook wings for about 12 to 15 minutes. While wings are cooking, make your sauce, which is the vinegar, Franks hot sauce, and butter. You can add cayenne if Franks hot sauce isn't hot enough for you. I didn't really use any measurements. I just through ingredients together and kept "finger-licking" taste testing it until I thought it was perfect.

Remove wings from oil and smother in sauce. Let them cool for a few minutes....that oil was HOT! Grab some napkins, because these babies get really messy, and they are finger lickin' good!