Saturday, December 18, 2010

Sour Cream Cranberry Bars

Thank you! I am excited to try this one and see how it turns out. I think I will make this for the cookie exchange too. Nobody steal it now :)

1 cup butter or margarine, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
2 cups dried cranberries
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 egg

1. Heat oven to 350ºF. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
2. Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
3. Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows.

Pomegranate Soda (non- alcoholic)

*Update* Ok so after a trip to the grocery store I discovered that pomegranate juice is 11 dollars a bottle so I used pomegranate lemonade instead (and did not boil the sugar). I did a splash of club soda and a cherry and they turned out pretty good! :)

Found this one- think I might try it at the cookie exchange tomorrow.


Serves 8

* 1 cup sugar
* 1/2 cup pomegranate juice
* Club soda, for serving
* Maraschino cherries, for garnish (optional)


1. In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)
2. To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.

Read more at Pomegranate Soda - Martha Stewart Recipes

Thursday, November 25, 2010

Cheesy Potatoes

Ok here is a basic cheesy potato recipe but yummy!

1 cup cheddar cheese
1 cup sour cream
1 can cream of mushroom
1/2 cup chopped onion
1 stick of butter (melted)
1 package of shredded hash browns

1 cup corn flakes
2 tablespoons of butter.

Preheat oven to 350. Empty hash browns into a bowl and mix together all ingredients except corn flakes and butter. Spread in a 9x13 pan. Put corn flakes and butter in a ziplock bag and crush and mix together. Spread on top of the potato mixture. Bake for 45 minutes to an hour until golden brown.

Enjoy :)

Wednesday, November 24, 2010

Broccoli Casserole

This one was given to me by the Fites family.

1 package of frozen chopped broccoli
Velveeta cheese
Ritz crackers
about 2 tablespoons of butter

Put the broccoli in the bottom of an 8X8 pan. Cube the velveeta and spread throughout the pan to cover most of the broccoli. Crush and Mix a roll of Ritz crackers with the butter.
Bake 350 for 1 hour (or until cheese is melted)

This is simple but so good! :)

Sweet potato casserole

*Update* Ok, after cooking this one I think I will use a little less butter. It was good but super buttery.

Ok, so I am attempting this for tomorrow. More recipes to follow. I am so excited to cook Thanksgiving dinner!


Easy Sweet Potato Casserole

Cook Time: 45 minutes

Total Time: 45 minutes


2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans

Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

Overnight French Toast

Ok, so I couldn't find the website where I got this again but it was so good. I will post it when I find it!

12 Slices of Bread
1 1/2 cups milk
1 cup brown sugar
1 Tsp cinnamon
5-6 eggs
1/2 cup butter or margarine

Preheat oven to 350. Mix brown sugar and cinnamon in a bowl and set aside.
Whisk eggs and milk until smooth and set aside.
Put butter in the bottom of a 9X13 pan.
Then layer 6 slices of bread. Put half of the sugar/cinnamon on the bread.
Then layer another 6 slices. Pour egg/milk mixture on top. Then layer the rest of the sugar mix.
Refrigerate overnight.
Cook at 350 covered for 30 minutes. Then uncovered for 15.

This was so so good! I hope you enjoy!

Sunday, November 14, 2010

Peanut Butter Cookie Sandwiches with Grape Jelly Ice Cream

Alright, it has been forever. I am terrible at this blog thing. Hopefully with the holidays I will discover some fun new foods. Here is something I am trying tonight. Adam sounds very excited about it. So we shall see. This is straight from the food network website.

Peanut Butter Cookie Sandwiches Stuffed with Grape Jelly Ice Cream
Recipe courtesy Gale Gand

Prep Time:4 hr 45 Prep Time:--Cook Time:8 min
about 60 mini or 30 medium sandwich cookies

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup peanut butter
Grape jelly ice cream, recipe follows
Preheat oven to 400 degrees.

Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.

Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.

Grape Jelly Ice Cream:
1 quart vanilla ice cream
1/2 cup grape jelly
Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.

Have fun! :)

Saturday, October 9, 2010

Cream Cheese Chicken Soup

This one was yummy! Super thick so next time I might add a little bit of water- it was extra good with garlic crescent roll breadsticks :) mmm! Got this one from Taste of home magazine (soups edition)

1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots cut into 1/4 in. slices
2 medium potatoes, peeled and cubed
2 cups cooked chicken ( I used a little salt, pepper, onion, and chicken broth to cook it in)
2 tablespoons minced fresh parsley
salt and pepper to taste
1/4 cup all purpose flour
1 cup milk
1 package (8 oz) cream cheese, cubed

In a large saucepan saute the onion in butter until tender. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegtables are tender. Add the chicken, parsley, salt and pepper; heat through.

Combine flour and milk until smooth; add to the vegetable mixture. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted.
(8 servings)

Hooray fall! Enjoy!

Monday, October 4, 2010

Veggie Pizza

As promised! Here is the veggie pizza we had at our party. A classic recipe- got it at Yum!

Veggie Pizza

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.


Thursday, September 23, 2010

Cheesy Broccoli Soup

Here is a basic broccoli soup. I am excited for fall! Check out my other soups too! Serve with yummy crusty bread!

2 Cups Water
1tsp chicken bouillon or vegetable granules
1 package (16oz) frozen chopped broccoli, thawed
1 Medium Onion
1/4 cup butter, cubed
3 tablespoons all purpose flour
1 cup milk
1 pound process cheese (velveeta)

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain- reserving 3/4 cup liquid.

In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low head until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

4 servings.


Chorizo Tacos

Ok- Adam wanted me to share this one. He made it. Found in at a Rick Bayless website.

8 ounces (1 cup) Mexican chorizo sausage
3 medium (3/4 pound) red potatoes
2 medium poblano chiles roasted
3 tablespoons vegetable oil (I think you could get by with a little less)
1 small onion

sour cream

Cook chorizo in large skillet. Break it up as it throughly cooks. If there's a lot of fat, drain it off. Remove chorizo from the skillet.
Cut potatoes in half, then cut each half into 4 pieces. Place potato pieces in non-metal bowl. Sprinkle with 1/2 teaspoon salt and toss. Cover with plastic wrap. Microwave on high power for 4 to 5 minutes, until completely tender.
Pour oil into skillet and heat over medium heat. Add sliced onion and stir regularly. Cook for 2 minutes until onions are translucent.
Add potatoes and cook. Stir regularly and cook for 5 minutes until browned.
Stir in chiles and chorizo. Cook for 2 or 3 minutes more. Taste and season with salt if necessary (Although I've never needed to salt this recipe because there's plenty of seasoning in the chorizo.)
Keep warm over very low heat.

Serve: Heat corn tortillas according to directions on the package. Serve with your choice of condiments. I usually keep this taco very simple as you can see in the pictures. I usually only eat it with a little cilantro and maybe some guacamole.

Hope you like it :)

Thursday, September 16, 2010

Apple Streusel Cheesecake Bars

I got this straight from the better crocker website...this is time consuming and so rich! But sooo good!

Apple Streusel Cheesecake Bars
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.


Crescent Roll Dogs

I know you all have probably done these but they are so good!

1 package of crescent rolls (the big ones were awesome)
We used turkey kielbasa (pre-cooked)though you can use hot dogs if you like
American cheese

Preheat oven to 350
Open crescent roll triangles
Lay one piece of cheese on the bottom
Cut the kielbasa in half and put on top of cheese
Roll all together and repeat
Bake for 10-15 minutes or so (until brown)

Yum! I ate way too many of these!

Sunday, September 12, 2010

Super Easy Crockpot Chicken

This is so simple but so good! Use it for taco's or quesadillas!

1-11/2lb chicken breast
1 jar salsa
1/2 cup water (if needed)

That's it!
Put it in the crock pot and let it sit all day! 8 or so hours- then shred and eat in yummy Mexican dishes! For southern people Publix makes the best salsa! Enjoy!

Sunday, August 29, 2010

Chicken Pasta

Alright, so it has been so long since I have put one up. Its hard with work and everything- shame on me. So here it is. Nothing mind blowing or anything but something I enjoy making- usually by just throwing things in a pan!

1 pound boneless/skinless chicken breast
1 Green pepper
1 small onion
1 can of sauce (your choice)
Red pepper flakes
Parmesan cheese
1 box Bowtie pasta

Alright- so start with cooking your green pepper and onion in a skillet. I like to add some salt and pepper to them- if you feel like they are going to burn add a little olive oil (but I have found that I don't need anything).

Also start cooking your bowtie pasta.

Cut up chicken into cubes-salt and pepper the chicken and add to peppers and onions.

Wait until the chicken is cooked all the way through then add the sauce. (Depending on what sauce you choose you may want to add more or less seasoning).

I like a good amount of red pepper flakes- maybe 2 tablespoons (or more if I am in a spicy mood). Then about 1 tablespoon of basil (I use the crushed not fresh but I am positive that fresh would be wonderful if you have it).
Then about 1/2 cup of Parmesan cheese.
Taste and add more as your heart desires.
Mix in the cooked pasta and let simmer for a few minutes.

Good stuff :). I love this- a little spicy but yummy!


Thursday, July 29, 2010

Mom's Apple Crisp

Oh my goodness I have been craving this one. This is my moms and it is so good!

4 cups of granny smith apples (about 4 medium apples)
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1 tsp cinnamon
1/3 cup softened butter
the recipe calls for 3/4 tsp of nutmeg but I don't use it.

Preheat oven to 375 degrees.
Melt butter mix with sugar, oats, flour, cinnamon

Cut apples and lay in the bottom of an 8x8 pan.(pain in the butt but I use a potato peeler to get the apples nice and thin!) Pour the mixture on top.
Bake for 30 minutes.

Reminds me of home! Love it! Enjoy!

Saturday, July 17, 2010


So Adam and I were headed to a friends house the other night and we needed to bring an appetizer. I stumbled across this one on They have different versions of it. I'll put the one they did first and then the one we did. They were actually pretty good and pretty easy!

Nacho Cheese, Red Pepper, and Green Onion Pinwheels.

nacho cheese
red pepper
green onion
crescent rolls

1. Heat oven to 350°F. Spray cookie sheet with cooking spray.

2. Use crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.

3. Put a layer of nacho cheese on the flattened dough. Cover with red pepper and green onion.

4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.

5. Bake for 13-17 minutes. (it took ours about 15).


Ok so we used the same idea but did this:

Goat Cheese Pinwheels

Goat cheese
Two Roma Tomatos
crescent rolls

1. Heat oven to 350°F. Spray cookie sheet with cooking spray.

2. Use crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.

3) Put a layer of goat cheese along the dough- cut your tomatos and add salt and pepper to taste. Add some basil on the top.

4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.

5. Bake for 13-17 minutes. (it took ours about 15).

These could probably be made with anything you like. They have a recipe for nacho ones right now on their website.

Have fun!

Tuesday, July 13, 2010

Tortilla burgers

Ok last one today I promise! So Adam and I wanted burgers awhile ago but found that we didn't have bread or the normal things you would put on a burger so we looked around at what we did have. Thus came the tortilla burger.

Tomatoes and lettuce
Gooey cheese or American Cheese (whatever you have)
Sour cream
Beef burgers (though I suppose if you like Turkey that could be used too!)
Add whatever else you like (guacamole, mushrooms, onions etc)

These of course are up to interpretation. Use whatever sounds good to you! Let me tell you- these were so good we started doing them even when we did have bread! Warm the tortilla, cook the meat, and fill it with whatever you like! Enjoy! :)

Yummy French Toast

This is the best recipe I have found!

French Toast

1/4 cup flour
1 cup milk
1 pinch salt
3 eggs
1/2 tsp cinnamon
1 tsp vanilla
1 tbls white sugar
12 slices of bread.

Combine all ingredients and soak each piece of bread in the mixture. Cook in frying pan until brown. Enjoy!

Super Simple Peach Crisp

This one you could probably do with any fruit you like! It is so easy. I found it on the Betty Crocker website.

1 pouch (1 lb 1.5 oz)oatmeal cookie mix.
1/2 cup butter
5 cups frozen sliced peaches thawed and drained or 1 can(29 oz) sliced peaches, drained

1) Heat oven to 375F. In large bowl place cookie mix. Cut in butter, using pastry blender or fork until mixture looks like coarse crumbs.

2) In ungreased 8 in. square baking pan or 2 quart round casserole place peaches. Sprinkle cookie mixture over peaches.

3) Bake 25-30 minutes or until topping is golden brown. Serve warm or cool.

Potato Cheese Soup

I had never tried this type of soup with swiss cheese but my husband still claims that it was one of his favorite meals! Also found in the soup magazine and definitly worth a try when the weather cools off! Eat it with some good crispy bread!

Potato cheese soup
3 medium potatoes (about 1 pound)
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups milk
3 tablespoons butter, melted
2 tablespoons all purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup (4 ounces) shredded swiss cheese
In a large saucepan, bring potatoes, onion, water, and salt to a boil.  Reduce heat; cover and simmer until potatoes are tender.  Do not drain; mash slightly.  Stir in milk.
Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture.  Cook and stir over medium heat until thickened and bubbly.  Remove from the heat; add cheese and stir until almost melted. 
Yield: 6 servings (1-1/2 quarts)

Broccoli wild rice soup

I found this one in a soup recipe magazine. It is so good! I know it is summer but when fall comes around this one definitely hits the spot! I really love it with the almonds (the honey roasted ones are really good!)

Broccoli wild rice soup
1 package (6 ounces) chicken and wild rice mix
5 cups water
1 package (10 ounces) frozen chopped broccoli thawed
1 medium carrot- shredded
2 teaspoons dried minced onion
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional
In a large saucepan, combine rice, contents of sseasoning packet and water; bring to a boil.  Reduce heat; cover and simmer for 10 minutes, stirring once.  Stir in the broccoli, carrot, and onion.  Cover and simmer for 5 minutes.  Stir in soup and cream cheese.  Cook and stir until cheese is melted.  Stir in almonds if desired.
Yield: 8 servings (about 2 quarts)

Chicken Lasagna

I was told this one by my sister in law. I really enjoyed it! I made a couple edits. Per my mother in law I learned that there are pre- cooked lasagna noodles out there! I would recommend using those! I also cooked the chicken with a little bit of basil and chicken stock (thanks Em!) so it wouldn't burn. I add lots of cheese to the top to make it nice and crispy!

1 pkg. lasagna noodles
1/2 cup butter or margarine
1/2 cup plain flour
1 tsp salt
1/2 tsp pepper
1 tsp basil
4 cups chicken broth
4 cups shredded chicken
1 (24oz) cottage cheese
1 large egg
12 oz. Mozzarella cheese
1 cup parmesan cheese

Cook pasta and set aside. Melt butter in saucepan. Stir in flour, salt, pepper, and basil. Cook 1-2 minutes, stirring constantly. Add broth and stil with a whisk until smooth. Bring to a boil, reduce heat, and simmer 5-8 minutes until bubbly. Stir in chicken and remove from heat. In separate bowl mix cottage cheese, egg, 8 oz of mozzarella, and 3/4 cup of parmesan. Use a 9X13 pan and layer part of chicken mixture, pasta, and then cheese mixture. Repeat until all ingredients are used, ending with chicken mixture. Top with remaining mozzarella and parmesan and bake for 1 hour at 350.