Artichoke Dip

This is the one I made for Ashley's little party.

Artichoke Dip

1 cup mayo (I use fat-free)
8 oz. cream cheese
5 oz. parmesan cheese
4 oz. green chilies, mild
14 oz. artichoke hearts

Beat first four ingredients in mixer, then add artichoke hearts. Bake at 400° for 20 minutes.

Vanilla Punch

This drink is soooo yummy and it is clear, so it won't stain carpet!

Vanilla Punch

5 Cups white sugar
2 Cups water
2 Tablespoons clear imitation vanilla extract
2 Tablespoons almond extract
Ginger ale or lemon-lime soda

In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extracts. Cool, and refrigerate. To serve, mix l cup syrup with 2 liters ginger ale or lemon-lime soda. Makes 4 cups syrup (36 servings).

Syrup can be refrigerated for several months.

Homemade Oreos

I had a request for this recipe, so here it is.

Homemade Oreos

Cookie Part:
2 Devils Food Cake Mixes
4 Eggs
1 ¼ c. shortening
1 tsp. Vanilla

Mix all ingredients together. Roll into balls and place on cookie sheet. Bake at 350 for 8-10 minutes. (Note - I usually only cook for 8 or shorter, they are better if they are a little soft when you are done)

Filling:
1 tsp. vanilla
8 oz. cream cheese
2 lb. powdered sugar
1 ½ squares butter
about 1 Tbsp. milk, only to soften to taste

Mix & put between 2 cookies. (Note – I usually only make ½ or ¾ of this filling. It makes a lot.)

I always put these in the fridge or freeze them. If you've cooked them soft it makes them dense and then they are extra yummy.

Penne Rustica (Macaroni Grill)

This makes an absolute ton, so if you aren't feeding an army you can probably cut it by 1/2. Even when I just made this, I think I probably only used 2 bags of penne instead of 3 and it barely fit in the pan and was a little extra saucy. But it is so good!

Penne Rustica (Macaroni Grill)

1 oz. pancetta or bacon
18 shrimp, peeled and deveined
12 oz. chicken, grilled and sliced
4 ½ c. gratinata sauce (see recipe)
48 oz. penne pasta, cooked
3 Tbs. pimentos
6 oz. or 1½ sticks butter
1 Tbs. shallots, chopped
1 pinch salt
1 pinch pepper
1 c. parmesan cheese
½ tsp. paprika
6 sprigs fresh rosemary

Sauté pancetta or bacon until begins to brown. Add butter, shallots and shrimp. Cook until shrimp is evenly pink, but still translucent. Add chicken, salt, and pepper. Mix thoroughly. Add sauce and ½ c. cheese and simmer until thickened. In large bowl, combine chicken mixture with pasta. Place in 9 x 13 casserole dish (or individual baking dishes). Top with remaining cheese and pimentos. Sprinkle with paprika. Bake at 475° for 10-15 minutes. Garnish with rosemary sprigs.


Gratinata Sauce (Macaroni Grill)

2 Tbs. butter
2 Tbs. garlic, chopped
1 Tbs. Dijon mustard
1 tsp. salt
1 tsp. rosemary, chopped
1 c. Marsala wine (or diluted cranberry juice or red grape juice)
¼ tsp. cayenne pepper
8 c. heavy cream

Sauté garlic, butter, and rosemary until garlic begins to brown. Add wine substitute and reduce by 1/3. Add remaining ingredients and reduce by half of original volume. This sauce goes well with pasta.

Peanut Butter Balls

These are the ones I made for the Finals BBQ a while back. Man, can you tell I'm on a sugar kick!


Peanut Butter Balls

½ c. butter (softened)
2 c. creamy peanut butter
3 ½ c. powder sugar (1 box)
3 c. Rice Krispies cereal
Chocolate chips (divided)
Paraffin wax or 2 Tbs. shortening

Put all ingredients together and mix with hands. Roll into 1- or ½- inch balls. Melt chocolate chips and paraffin wax (or shortening) together. Dip balls into chocolate and place on wax paper to cool. I like to keep these in the freezer to store them so they don't melt quite so fast when serving them.

Oreo Popcorn

Christmas always gets me in the mood for fun new treats! Try this one... YUMMY! A little messy for the kids but so good.


Oreo Popcorn

20 Oreo cookies, finely crumbled
1/3 c. cocoa
1 tsp. salt
1/2 c. oil
1/2 c. sugar
1/2 c. popcorn kernels
20 Oreo cookies, broken

In a bowl, mix 1st 3 ingredients. Set aside. Place oil & sugar in a large pot & stir until combined. Pour popcorn kernels on top. Place lid on top & cook over medium heat. When kernels begin to pop, shake pot back & forth frequently until popping almost stops. Quickly remove from heat. Sprinkle 1/2 of dry mixture over hot popcorn & stir with wooden spoon. Stir in remaining mixture until popcorn is evenly coated. Add broken cookies & mix lightly. Cool & store in an airtight container. This recipe can also be made in a Whirly Pop.

Corn Pop Treats

So, this defintely is not a healthy snack, but a great munchy treat for the holidays! Beau's Grandma would always make it and I love it!

Corn Pops Treat

½ box Rice Chex cereal
½ box Sugar Pops cereal
2 c. almonds
2 c. shredded coconut
1 stick butter
1 stick margarine
1 c. corn syrup
1 c. sugar

In large bowl combine 1st 4 ingredients. In large pot, melt butters then add sugars. Bring to full boil & continue boiling for 4 minutes stirring constantly. Stir liquid into dry mix & spread out on greased cookie sheet. Allow to cool, then break apart & return to bowl.

Yummy healthy snacks for the kiddies

Ok moms, I know we could all use a little help when it comes to coming up with ideas for food and snacks for the kids. So PLEASE share your ideas.

PEANUT BUTTER BANANA SMOOTHIE

1 Banana cut into 2 halves

1 Tbsp. Peanut Butter (sometimes I add more)

1 Tsp. vanilla

8 ice cubes

1/2 cup milk

Put ingredients into blender and blend. Sometimes I add a tsp. of orange juice to change it up a bit. I also add a little more milk to make the smoothie a little runnier so that it comes out of the sippy cups. My girls love this.

ANTS ON A LOG

Celery

Peanut Butter

Raisins

Spread peanut butter on celery and place raisins on peanut butter. I also sometimes add marshmallows to sweeten it up a bit.

Chocolate Covered Peanut Butter Cheesecake Pops

Hey Ladies, here is the recipe for the dessert I brought on Halloween. They are pretty easy, but a little time consuming as well. You can also download a printable recipe card here.


Serves:
36 mini squares

Ingredients/Supplies:

36 Wooden pop sticks

Cheesecake:
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter

Chocolate:
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

Copyright 2007 Television Food Network, G.P. All rights reserved

Caldo de Pallo

Caldo de Pallo

(Mexican Soup)

3 chicken breasts boiled

3 serrano peppers or 1 can diced chile’s

1 clove garlic

Onion

Celery

Carrots

Salt/pepper

½ tsp. cumin

1/8 cabbage shredded

1 can diced tomato’s

1 potato diced

1 bunch cilantro

Rice

1 Tbsp. tomato chicken Boullion (in the Mexican aisle)

Boil chicken. Add chicken, boullion, onion, celery, carrots. Cook until tender. Add cabbage, tomato, potato, cilantro, and cook until tender. You might have to add a little extra boullion to get the right flavor.

Rice: Brown 1 cup rice in oil (extra virgin olive oil) and cook until almost burnt looking. Once brown add 2 cups water and simmer. Once cooked add to soup.

-Chelsey

Extra Yummy Sage Pita Pizza's

4 tbls. extra-virgin olive oil
1 tsp. salt
1 tsp oregano
2 garlic cloves
1 28 oz. can diced tomatoes (no salt added)
1/2 tsp balsamic vinegar
mozarella cheese- add whatever amount you love
6-7 inch pitas

1. Preheat oven to 425

2. in medium saucepan combine oil, salt, oregano, and garlic- saute for 1 minute. Stir in tomatoes with juices and increase heat to a boil.
After 30 seconds reduce heat and simmer for 15 minutes, stirring every few minutes. Add balsamic veneagr, stir for an additional minute,
and remove from heat. Taste and add salt, if necessary.

3. Reduce heat to 400. Place pitas on baking sheets and bake for 2-3 minutes, until lightly toasted. Remove from oven.
pread each pita with sauce and top with mozzarella. Sprinkle with a little oregano or sage. Bake 8-10 minutes, until cheese melts.
Cut each pita into fourths- serve hot.


-Erin

Hamburger Soup......Mmmmm!

Hamburger Soup

1/3 # Hamburger browned

2 qts. water

1 140z. can diced tomatoes

3 stalks of celery chopped

1 medium onion

2 carrots chopped

1 can diced potato's

2 beef boullion cubes

cabbage chopped

shake or two of garlic powder

1/2 tsp. dried basil leaves

salt and pepper

fresh parsley chopped

2 heaping TBSP. pearl barley

add 1/3 cup macaroni noodles

Add hamburger, boullion, vegetables and simmer until veggies are soft. Add macoroni about 8-10 minutes before serving otherwise the noodles are too mushy. Yummy, yummy, give it a try!

Cranberry Apple Crisp

Okay, So I am totally not a law wife but just like y'all, my husband is a student at Gonzaga and we are currently without employment.

Is that why you invited me into your Bunco/recipe/cool club?

Anyway....on to my recipe.......

It's for Cranberry Apple Crisp. Nothing says fall like apple crisp and cranberries.....in this recipe they just happen to be together.

Cranberry Apply Crisp


Filling:

6-7 medium Granny Smith apples
1 16 oz can whole berry cranberry sauce
3/4 cup sugar
2 TBSP flour

Topping:
1/4 cup chopped pecans (optional)
1 cup rolled oats
1/3 cup brown sugar, packed
1/3 cup flour
1 TBSP cinnamon
1/4 cup margarine, melted

Preheat oven to 375 degrees. Peel, core and slice apples. Cut apple slices in half and place in a 9x13 pan. Combine cranberry sauce, sugar and flour; mix well. Pour mixture over apples and toss to coat. For topping, combine all ingredients. Mix well. Sprinkle over fruit. Bake 30-35 minutes or until fruit is tender.
Serve warm w/ice cream.

Totally yummy. My mouth is watering just thinking about it.

Spaghetti Pie

I'm so sorry I'm slow!

SPAGHETTI PIE

6 oz Spaghetti
2 Tbs. Margarine
1/3 C. Parmesan Cheese
2 Well beaten eggs
l C. Cottage Cheese (8 oz)
l lb. Ground Beef
1/2 C. Chopped Onion
1/4 C. Chopped Green Pepper
l - 8 oz can tomatoes
l - 6 oz can tomato paste
l tsp. Sugar
1 tsp. Oregano
1/2 tsp. Garlic Salt
1/2 C. Shredded Mozzarella Cheese

Cook spaghetti (should have 3 C.) Stir in margarine. Stir in parmesan cheese and eggs. Form spaghetti mixture into a crust in buttered l0” pie plate. Spread cottage cheese over bottom of spaghetti crust.

Cook ground beef, onion and green pepper till brown and vegetables are tender. Drain fat. Stir in un-drained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat.

Turn mixture into crust. Bake uncovered 350 degrees for 20 min. Sprinkle mozzarella cheese on top. Bake 5 min. Longer.

6 Servings

*Note* I never add the green pepper and I substitute crushed tomatoes and minced onion for this recipe.

Kettle Corn

Pop 2 bags of regular microwave popcorn. Pick out the unpopped kernels.
On the stove melt 1 stick of butter. Once it is melted pour in 1/2 cup of sugar and 1 Tbs. of water. Boil and stir for exactly two minutes.
Pour over the popcorn and stir in to coat evenly. So yummy!

October Recipe Swap

Yummy food! Thanks everyone!

The kids loved it and it was a beautiful day outside too!

PUMPKIN SQUARES

Crust:
1 yellow cake mix
2 Tbsp Flour
1/2 cup melted butter
1 Egg

Mix well and press into a large cookie sheet

Filling:
4 eggs
1 can (29 oz) pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
2 cups milk
1 tsp nutmeg (opt)

Mix together and pour over crust

Top Crust:
1 yellow cake mix
1 cup sugar
1 1/2 cup butter
1 tsp cinnamon

Mix and spoon (or make patties) and place them on pumpkin filling. Bake @ 375 for 45 min.

**Ashlee C.

Pumpkin Cookies
Bake 375 8-10 minutes

1 c. sugar
1 c. canned pumpkin
1/2 c. shortning
1 tbsp graded orange peel
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinamon
1/4 tsp. salt
1/2 c. raisins (optional)

glaze
2 c. powdered sugar
1 tsp. vanilla
1-2 tbsp milk
1/4 c. marg of butter
1/3 or 1/2 stick cream cheese




Potato Cheese Soup (Yummy and way easy!)

6 c. water
6 chicken boullion cubes
1/2 Tbsp. parsley
1 Tbsp. chopped onion
1 carrot grated
6 medium potatoes, cut into small cubes
2 cups half and half
1 cube butter
1/4 cup flour
1 cup grated cheddar cheese

Boil water, boullion, parsley, onion, carrot, and potatoes until potatoes are done. In seperate pan melt the butter. Stir in the flour until smooth. Bring potato mixture to boiling, add butter mixture and stir constantly. Add half and half, then simmer for 5 minutes to thicken. Stir in cheese. Top with cheese when serving.

**Heather

October Recipe Swap

Chicken Pot Pie

INGREDIENTS

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 
  
• 2 (9 inch) unbaked pie crusts

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Mauressa