Lip Smackers

These are jello jigglers Valentine style. You'll need:
3 packages (3 ounces each) red flavored gelatin (or your favorite flavor)
4 envelopes Knox unflavored gelatin
Pink decorating icing

Place all the red gelatin in a large bowl. Pour in 3 cups boiling water; stir to dissolve gelatin, about 3 minutes. In another bowl, sprinkle 4 envelopes unflavored gelatin over 3 cups cold water. Let gelatin sit to absorb water, then stir to combine. Pour clear gelatin into red gelatin and stir to combine. Pour mixture in a 9 x 13 baking pan, and refrigerate until set about 2 hours.

Dip a lip shaped cookie cutter (or hearts if you like) into hot water, then cut shapes out from gelatin. To make it easier to remove the lips from the pan, place bottom of pan in hot water for about 5 to 8 seconds, then remove the cutouts with a thin spatula (metal works best) Pipe outline of lips using pink decorating icing.

Dijon Parmesan Salad

Dressing:
2 Tablespoons olive or vegetable oil
1 Tablespoon red wine vinegar
2 teaspoons grated Parmesan cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt

Salad:
2 cups assorted salad greens (tear into bite size pieces, about 2 oz)
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced leek (looks like a green onion only bigger, more layers, has a mild onion flavor)
Croutons, if desired

In tightly covered container, shake oil, vinegar, cheese, mustard and salt until well blended. Refrigerate at least 1 hour.
In large bowl, place salad greens, mushrooms and leek. Add dressing; toss to coat. Garnish with croutons.

Chocolate Dipped Strawberries

From all the recipes and ideas I have been posting in the last couple of days you probably get the idea that I love Valentine's Day. Yup. And there's more to come yet, people! Make sure you scroll down to see all the Valentine's Day stuff, you'll know you have seen them all when you come to the posting entitled, "Incredible, Edible Valentines Part 1".

Chocolate Covered Strawberries
(you can put these in the chocolate bowl. Scroll a few posts down for the how to)

1 cup of semi-sweet chocolate chips
1/2 cup of milk chocolate chips
Fresh strawberries, rinsed and patted dry (about 2 pints) (Can't emphasize enough that they be dry)
1 Tbsp of shortening (not butter, not margarine or oil. There's a reason for this, see * below)

Cover the tray with wax paper. Wipe down each strawberry with a paper towel.


Place chocolate chips and shortening in a medium microwave safe bowl for 1 minute at high temperature.

Microwave for another 30 seconds or until the chips get melted and the mixture becomes smooth when vigorously stirred.

DO NOT OVER HEAT.

Holding at the top dip till the bottom, two thirds of each strawberry into the melted mixture.


Shake gently to get rid of the excess. Place on tray.


Cover and allow to cool in the refrigerator for about 1 hour or until the coating becomes firm. If you want you can roll strawberries in nuts, or sprinkles, or decorate if going for fancy. Just do this right after dipping and before coating sets up. Also, can use white chocolate as well for contrast. Melt using same methods.


(* Do not use butter or margarine because both of these contain water, which can ruin the melting process. Will make chocolate with streaks, grainy, lumpy, a big mess. Also, this is why strawberries must be patted completely dry as the water or moisture does not make a pretty result. Same with utensils, make sure they are completely dry. Any amount of moisture may cause chocolate to "seize" or clump or harden.)

Also, you can melt your chocolate in a double boiler, or even regular oven if you like. Doesn't really matter but important thing is to remember when you are melting your chocolate is to always melt it slowly over low heat. It doesn't really take much to melt, chocolate-covered fingers on a hot summer's day are proof of that. Chocolate begins to melt at 80°F and is fully melted by the time it reaches 100°F to 115°F. You really don't want more than that because at higher temperatures chocolate may scorch, separate, become grainy, or become too thick.

Raspberry Spinach Salad

2 Tablespoons Raspberry Vinegar
2 Tablespoons Raspberry Jam
1/3 cup vegetable oil (or olive oil, if you have some on hand)
8 cups Spinach, rinsed, with stems taken off and torn into pieces
3/4 cup coarsely chopped Macadamia nuts or toasted almond slices
1 cup fresh Raspberries
3 Kiwis, peeled and sliced

Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well.

Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.

because Meghan was excited over this Chocolate Bowl

For the truly chocolate obsessed. Make this chocolate bowl and fill with more chocolate. This is an inspired idea.

Chocolate Bowl
Line a cookie sheet with wax or parchment paper. Melt 10 2 oz of chocolate - milk or semi sweet chocolate chips work wonderfully. Spoon 1/2 teaspoon melted chocolate onto prepared pan making a small disk. Dip balloon in melted chocolate - coating about 1/3 of the balloon. Hold over bowl to allow excess to drain. Place the dipped end of the balloon on the chocolate disk. Repeat with remaining chocolate and balloons. Place in refrigerator to set. Once the chocolate is set, deflate the balloons slowly and gently peel away from chocolate bowl.

Fill with fresh flowers, or chocolate covered Strawberries, chocolate covered cherries, chocolate candy, etc

Valentine Pillow Boxes

Some little boxes to print off. Great for putting candy in. (From One Pretty Thing)


Type in the link below (it won't let me link) for the free printable.

http://documents.scribd.com/docs/jzcw8un8b3f33cnfpzi.pdf

Incredible, Edible Valentines Part 4

Valentine Airplane
Using thin rubber band
peppermint Lifesavers
Smarties
Cinnamon gum
Heart shaped stickers (optional)

Thread the rubber band through the holes of two Lifesavers, then balance the roll of Smarties between, across the rubber band.



For the wings, balance the stick of gum on top, perpendicular to the Smarties, and pull the rubber band up and over each side of the gum to hold it all in place.


Decorate the wings with tiny stickers, if you like.

Silly Suckers
I love these! So cute. Think of the caption possibilities, like Read My Lips, I like you!

Use construction or craft foam to cut out some hand drawn lips or mustache.

To slide the lollipop through the paper or foam, make a small hole (smaller than a regular hole punch, btw). Slip the Lollipop through the hole

Peppermint Hearts (like York patties)

1 egg white
4 cups powdered sugar (plus more for kneading and rolling, about 1-2 cups)
1/3 cup light corn syrup
1/2 teaspoon peppermint oil or extract
Cornstarch for dusting
24 ounces semi sweet chocolate chips
2 Tablespoons shortening

In a medium bowl, beat the egg white until frothy but not stiff. (Don't use a plastic bowl for this).
Slowly add the powdered sugar while blending with an electric mixer set on medium speed. (The mixture will be really sticky and you will need to scrape down the sides of the bowl repeatedly)

Add the corn syrup and peppermint oil and knead the mixture with your hands until it has the smooth consistency of dough. Add more powdered sugar if necessary, until mixture is no longer sticky (takes about 1 cup of powdered sugar to not make sticky)

Using a surface and a rolling pin heavily dusted with cornstarch, roll out the peppermint dough until it is about 1/4 inch thick.

Punch out circles of peppermint dough with a small heart shaped cookie cutter (metal works best). When you have cut out as many shapes as your dough allows, pull the sides together and knead back into a ball and repeat process until all dough is used up. Place the hearts on plates and let them firm up in the refrigerator for about 45 minutes.



Melt the chocolate and shortening until smooth.(do this over low heat!)

To coat: Drop a heart patty into the chocolate and coat completely using a dinner fork. Lift the coated patty from the chocolate, being careful to have the heart's point facing towards the outer tips of the tines. Gently tap the fork against the bowl to knock off the excess chocolate. Place your finger on the backside of the heart and carefully slide the patty onto a wax paper cookie sheet. Try to do this in a controlled motion as jerkiness and extra movements will smear the chocolate. Be sure to clean your fingers and the fork between each dipping to ensure a smooth and clean heart quality.

Chill the peppermint patties until firm, about 30 minutes. Very good even straight from the freezer.

Cupids Love Potion

12 ounces pink lemonade concentrate
1 cup raspberry sherbet
12 ounce can lemon lime soda (or 7up/Sprite)

In a pitcher mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with 1 cup of lemonade mixture. Add the soda and stir. Makes 3 cups

Chocolate Dipped Pretzel Hearts and Dots

You'll need:
Tiny Twist Pretzels
Melted chocolate
Melted candy melts, (found in the baking or cake decorating isle. Or can use white almond bark then add red food coloring, but they do have red and pink candy melts available.)
Wax paper
toothpicks/skewers


Melt your chocolate and candy melts each in separate bowls, in the microwave for 30 seconds at a time, stirring in between. Then using a toothpick or skewer to hold the pretzel, dip it into the chocolate or candy melts. Lay each one on wax paper to solidify. If you want to add sprinkles, do so while the chocolate is wet. Also, you can put these in the fridge for faster drying results.


Then once they're solid, you can either dip them again in a new color or place them in a bag ready to give away.


Or another variation with chocolate and pretzels is to use the little pretzels shaped like a circle. Stick one hershey kiss in the middle (or rolos are good too) and melt in the microwave (or very very low heat oven) place a candy conversation heart on top. You can do the same thing with a vanilla wafer. These are fast, easy and super cute when placed in a heart shaped box.

Incredible, Edible Valentines Part 3

Roses made out of Hershey Kisses

These have been around for ever, but they are still cute. By themselves or in a bouquet.

You’ll need Hershey Kisses, some cellophane or tulle (colored red cellophane is cute) cut into 4 ½ inch squares, some 18 guage florist wire or green pipe cleaners or even skewers work (cut in two equal lengths with wire cutters to get more roses per pack, or make long stemmed rosebuds if you want); some green florist tape, silk rose leaves or make some out of construction paper; some ribbon (optional)


1. Optional first step: Using a small square of the double-sided tape, stick two foil-wrapped Hershey's Kisses together, bottom to bottom. (This isn't strictly necessary, but it helped the girls handle the kisses while wrapping.)


2. Take a four 1/2-inch square of cellophane. Place the tip of one of the kisses in the center of the square, then wrap the cellophane around both kisses, gathering the corners together around the tip of the other kiss. Wrap the gathered corners together as tightly as you can without tearing the florist tape.



3. Insert a florist wire into the gathered cellophane until it meets the tip of the Hershey's Kiss. (DO NOT push the wire into the chocolate. Florist wire is not food safe, and toxic substances from the paint and metal of the wire can contaminate the chocolate and make it unsafe to eat. Make sure that the wire and the chocolate do not actually come in direct contact. An alternate to using wire is to use wood/bamboo skewers, which can be safely inserted into the kiss)

4. Tape the "rosebud" onto the wire with the florist tape. Continue taping down the length of the wire until it is completely covered.

5. If you want, tape the silk rose leaves onto the stem, and/or decorate with a ribbon bow.

Incredible, Edible Valentines Part 2

You're Outta this world, Valentine. Made out of, again, a lifesaver roll covered in construction paper, with a hershey kiss for the cone and construction paper tail.


Another idea using a plastic toy shovel/spade. I Dig You.


Lollipop Flowers

Using, Red and green construction paper,Scissors,Lollipop sucker and glue.From red construction paper, cut out a heart that's just larger than the lollipop candy and glue it to the wrapper. For the leaves, fold the green paper in half and cut out a leaf shape, leaving the two sides attached at the seam. Unfold the double leaf shape, coat the entire inside surface with glue, and fold it back over the lollipop stem, pressing to secure.

Lollipop Mice

Using red and pink construction paper, and suckers
Cut a heart shape from red construction paper (it should measure about five inches at the widest point). Fold the heart in half to form the mouse's body, then glue together the edges from the tip of the nose to the top of the back, but leave the tail end open. For ears, cut out a pair of small pink paper hearts, fold them in half, and then glue them onto the body. Draw on eyes with a colored marker. Lastly, tuck a lollipop into the body, so that the stick becomes the mouse's tail.

Candy Necklace
Using saran wrap, ribbon and hard, wrapped candies

Begin by laying out 3 feet of plastic wrap, cutting it in half lengthwise. Place candies or groups of candies every three inches. Roll the plastic wrap and tie bows between each candy using 6 inch strips of ribbon. Tie the ends of the plastic wrap together and cover the knot with another ribbon.

Incredible, Edible Valentines Part 1

When I was in YW we had an activity where we made edible Valentines. As lame as I thought it would be, the girls actually loved it. I saved all the ideas I had accumulated from my research☺ on my computer and pass them on to you. You never know when you might need to whip one up.

Lifesaver Train
There are many takes on this idea but this one is my fav. There are so many possible sayings to go with this, All Aboard for Love, I Choo Choo Choose You, Be My Valentrain, etc

You'll need: 1 roll of Lifesavers Candy; 1 small pack of gum; 1 chocolate Rolo candy; 1 Hershey's Kiss;1 mini Hershey's chocolate bar; 1 Starburst Candy; 4 round peppermint candies;

Glue the roll of Lifesavers to the package of gum. Glue the peppermint candies on each side to make the wheels of the Train. Glue the Hershey's Kiss on the end of the Lifesavers to make the train smokestack (can do either flat side up or pointy side, I've seen them either way). On the other end of the train glue a Rolo candy to make the engineer's room - glue a small candy on top for the roof (use a Starburst candy or mini chocolate bar). Take your mini Hershey's bar and run a bead of glue the entire length and place on back end of the Candy Train.

Here's another train idea, only cupcakes. This and many other ideas here came from a great site called http://familyfun.go.com/ They have tons of ideas and provide the templates and patterns for many.


This is an Ipod made out of a conversation heart package. The template you can just print out for free is again found at http://a.familyfun.go.com/Resources/global/printables/templates/RockCandy_3.pdf

You'll need: 2 (14 inch) pieces of string; 2 mini peanut butter cups; 1 (1 ounce) box of conversation hearts; 2 (4 inch) circles of aluminum foil; 4 x 7 inch strip of pink paper; sheet of white printer paper or printable scroll wheel and playlist (see above)


I love this edible Cupid Arrow, although when we made it we used a pack of gum instead of the lifesavers. All you need is a bamboo skewer, thread the pack of gum/lifesavers through the pointy end and position in the center. Then attach the gummy red hot heart at the pointy end and take some tissue paper and cut it and glue it and attach at the top. Very simple, very cute.


Some peanut butter bees. For 'Bee My Honey'. Made out of peanut butter, crushed graham crackers, powdered sugar, with almond silvers for the wings and chow mein noodles for the head thingys.


Peanut Butter Bees
2 cups creamy peanut butter
1/2 cup butter or margarine
2 cups powdered sugar
3 cups graham cracker crumbs
1/2 cup chocolate chips
1 teaspoon shortening
Sliced almonds
Chow mein noodles

Combine peanut butter and margarine. Beat until smooth. Add powdered sugar. Beat until well mixed. Stir in graham cracker crumbs by hand. Shape into ovals 1 1/2 inch ovals. Place onto wax paper.

Melt the chocolate chips and cool slightly. Place the cooled chocolate into a pastry bag or baggie that you have cut the corner tip off of. For each honey bee, pipe 3 chocolate stips on each oval; insert 2 almond slices in each side for wings. Insert 2 chow mein noodles in the head for antennae; put one short chow mein noodle in the rump for the tail. Dot with chocolate for eyes.

Refrigerate until firm, at least 30 minutes.

Amish Dinner Rolls

I served these for Sunday dinner and they are unbelievable. Truly. The crumb texture is beautiful and very delish.

Amish Dinner Rolls (Oatmeal Rolls)

2 cups water
1 cup dry quick oats
3 Tablespoons butter or margarine
1 package dry yeast
1/3 cup warm water
1/3 cup packed brown sugar
1 Tablespoon sugar
1 teaspoon salt
4 3/4 to 5 1/4 cups flour

1. In a saucepan, bring 2 cups water to boil. Add oats and butter. Cook and stir for 1 minute. Remove from heat. Cool to lukewarm.

2. In large bowl, dissolve yeast in 1/3 cup water. Add cooled oats mixture, sugars, salt and 4 cups flour. Beat until smooth. Add enough flour to form a soft dough.

3. Turn onto floured surface; knead 6 to 8 minutes. (I always do the kneading in my bread machine, just put it in on the knead cycle, then turn it off and put dough into greased bowl) Knead, adding flour until dough is smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about an hour.

4. Punch down. Let rest 10 minutes. Shape into 18 balls. Place in greased 9 inch round baking pan (I just used my cookie sheet that I always use). Cover. Let rise until double, at least 45 minutes if not longer.

5. Bake at 350 for 20 to 25 minutes until golden brown.

Slushy Citrus Party Punch

This recipe hails from my good friend Debbie. I've had it many times, most recently Friday night. It's wonderful.

1 1/2 cup apricot nectar
1 1/2 cup pineapple juice
1 1/2 cup frozen orange juice
3 bananas, mashed
2 cup sugar
8 cup water
1 (2 liter) Sprite

Combine all ingredients except Sprite in large bowl. (You may blend the bananas with some of the juice in a blender). Mix well. Pour into a 9 x 13 pan. Freeze. Let thaw 10-15 minutes before using. Chop slush into pieces. Put in individual glasses or punch bowl. Add Sprite. The more you add the thinner the slush.

Aunt Penee's Cafe Rio Salad

I made this for our family party on Friday night. It's to die for. Labor intensive, to be sure, but really rellys you must make this! I told Penee I was going to post this recipe as it's too good not to share.

The Meat:

3 lb pork shoulder/butt (remember they are the same cut)
16 ounces Salsa
1 can of Coke
2 cups Brown sugar (optional. I did not use the sugar at all as I don't like sweet meat)

Fill crock pot with roast halfway with water. Cook on high for 5 hours. Take pork out, drain liquid. Puree the Salsa, add the coke and pour over the roast. Cook on high for another 3 hours. Shred.

Cilantro Rice:

1 cup uncooked rice
1 tsp butter
2 garlic cloves, minced
1 tsp. freshly squeezed lime juice
1 can chicken broth
1 cup water

Combine rice, garlic, chicken broth and water. Bring to boil, cover and cook on low for 15-20 minutes. Remove from heat. In a small bowl combine the following: 1 Tbsp freshly squeeze lime juice, 2 tsp. sugar, 3 Tbsp freshly chopped cilantro. Pour over the hot rice, mix it in as you fluff the rice.

Black beans:
2 cans black beans ( I cooked mine from scratch, but canned works too)
1 tomato, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1 clove garlic, minced
1/2 tsp. Kosher salt

Combine and bring to boil. Reduce heat and simmer for about 20 minutes. Makes 8 1/2 cups.

Ranch Dressing: (this really makes the salad, imho:)

1 package Hidden Valley Ranch mix (the Traditional kind, not Buttermilk)
1 cup mayonnaise
1 cup Buttermilk
2 tomatillos, take husk off and dice small
1/2 bunch fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno pepper, take the seeds out if you don't want it hot

Put the above in blender. Set in fridge for flavors to mix

To serve: Use small tortillas, heat them until warm. Layer as follows: warm tortilla, meat, rice, beans, grated cheese (opt), Lettuce (cut up in strips), olives, avocados, few tortilla chips, etc. Whatever else you want. Pour dressing over top.

Terrific stuff!

Reeses Peanut Butter Cups

Kenz and I made a batch of these too, yesterday. I made them with Mom a few times for Christmas when I was newly married. Very yum.

Mix together and knead:
1 1/2 to 2 packages Graham crackers (crush into fine crumbs)
4 cup powdered sugar
1 cup butter
2 cup peanut butter

Melt your chocolate in a double boiler or over low heat. Take a teaspoonful of chocolate and pour into candy wrapper cup. Take your finger and cover the bottom and half way up the sides of candy cup with chocolate. Then take a pinch of the peanut butter mixture and put on top of the chocolate layer. Then take another dab of chocolate and pour over top of that. The chocolate melts and runs down the sides and meets halfway with your first layer of chocolate. Chocolate hardens and sets up over time. Easiest way to do these is do each step at a time.

Grandma Rose's Caramels

Kenz and I made a batch yesterday and they were as good as I remembered them. Grandma made them at Christmas time.

1 lb light brown sugar
1/2 lb. butter (2 cubes)
1 cup light Karo syrup
1 teaspoon cream of tartar
1 can Eagle Brand Milk
1 cup nuts (add when done)

Put in pan & boil 15 minutes. Stir while cooking. Add nuts and pour on large greased cookie sheet. Cool. Then cut with scissors, dip in chocolate or wrap in wax paper.

Stuffed Party Bread

This terrific recipe comes from Lucy Staples (Meghan’s mother in law). She served it at her daughter Kayci’s baby shower. Trust me when I say it is wonderful! (Thanks Lucy)

1 loaf Italian or Vienna bread, unsliced

Score the bread in 1 inch cubes, do not cut clear through.
Place on large sheet of heavy duty (or double) foil.

Fill cracks in bread with mixture of the following:
8 oz chopped mushrooms
1 lb. grated Swiss cheese
3 chopped green onions
2 Tablespoons poppy seeds, sprinkled on top

Mix and pour over bread:
1 cup melted butter
1 ½ teaspoon lemon juice
1 Tablespoon dry mustard

Tuck edges in and wrap tightly in foil.
Bake at 350 for 30 minutes.

I Voted!!

Happy election day everyone!!

Spider Pie (better known as Grandma Ethel's Chocolate Wonder)

This graced our Sunday dinner table. Loved the pie, the Rice Krispie pumpkins and the frozen hand. But the hand was too big for my pitcher. Definitely needed a punch bowl.

Ingredients:

2 cups flour
1 cup butter
2 Tablespoons sugar
1 cup nuts, chopped (whichever kind you prefer)
1 (8 oz) package cream cheese
1 cup powdered sugar
1 (12 oz) carton Cool Whip (‘cept I used fresh whipping cream)
1 large box Instant Chocolate Pudding
2 cup cold milk
Extra fine chopped nuts (and some spiders for the top!)

Crust:
Mix flour, butter and sugar well. Add nuts and press into pan. Bake at 350 for 25 min.
Cool completely.

1st Layer: Combine cream cheese, powdered sugar and ½ the carton of Cool Whip (or freshly whipped cream). Mix well. Pour into cooled shell as first layer.

2nd Layer: Mix pudding and the milk. Spread on top of 1st layer.

3rd Layer: Spread remaining ½ Cool whip/whipped cream on top. Sprinkle with nuts, spiders, bats etc. Put in fridge. Chill and serve.

Pot Roast

I made a most delicious pot roast today (if I do say so myself). Whenever I'm looking for a recipe I usually browse through several and then just take the parts that I like from all of them and make my own. I made this in the crockpot just because I think it is easier but you could make it in the oven as well. So here it goes.

1 3 pound beef chuck roast
Kosher Salt
Fresh Ground pepper
3 T oil
3 carrots sliced thin
1 onion sliced
3 celery stalks sliced thin
4-5 garlic gloves
2 T flour
1 cup beef broth
1 package of onion soup mix
1 cup water
1/3 cup parsley

Rub roast with kosher salt and pepper. I also rubbed about a half a package of onion soup mix onto the roast. Heat pan with oil. When hot, sear the roast (all sides). Remove roast. In same pan, add onion, carrots, celery, and smashed or diced garlic. Salt and pepper as needed. Sautee for about 5-8 minutes. Add more oil if needed. Add 2 T of flour to coat veggies. Mix onion soup mix with water. Add mixture to vegetables. Add beef broth as well. Cook for a few minutes.

With a crockpot set to low, add seared roast. Pour veggie/liquid mixture over roast and cook on low for 6 to 8 hours.

The last hour, I threw in baby carrots and mushrooms because I had them. Delish.

The roast was so moist and tender. You could make a gravy with the liquid or just spoon over mashed potatoes by itself.

Homemade Pizza

because Kenzie doesn't like cake

Aunt Candy's Sugar Cookies


It's a challenge coming up with birthday cake alternatives. I've tried ice cream pies and decorated rice krispie treats in years past. This year I made a giant cookie cupcake. It was a hit. Here's my recipe, I've used it for years. Again, people the secret is the butter.

2 eggs
2 cups sugar
1 cup butter
1 tsp vanilla
1 cup milk

6 cups flour
1 tsp salt
1 tsp soda
3 tsp baking powder

Add ingredients in order given. Add dry ingredients until beater can’t stir them. Then stir with a spoon. Knead a little until you can handle it, but not too much. Roll and shape. Bake at 350 for 10 minutes. Makes 4-6 dozen.

(Don't forget to roll the dough directly onto the back of your cookie sheet and bake directly. You'll get a much cleaner shape than if you pick them up to transfer them. Oh, and don't knead or handle the dough too much, it makes the dough tough)

Cinderella for Sadie

To go along with the Princess theme, a Cinderella cake, natch. I am pleased with how she turned out for the most part, but when I do another one I will not tint the fondant so dark, a lighter shade of blue would be better. I cut the spider off of a Halloween spider ring for her choker and just used fondant for her headband. A special shout out to Mackenzie for Cinderella's updo. I am notoriously bad at styling Barbie doll hair.

Oh, and after I made the Cinderella cake I decided to make a simple Princess crown cut up cake to actually eat. Fondant cake is not very tasty, imho.

Broccoli Cheese Soup-Connie's Recipe

This is Connie Allen's recipe, so you know it is gooood!

Broccoli Cheese Soup

2 sticks butter or margarine

1 cup flour

1 cup cream

3 cups milk

1 t sugar

2 cups shredded mild cheddar cheese

2 small cans cream of chicken soup

4-6 potatoes peeled and diced

1 onion chopped

1 or 2 bunches of fresh broccoli

1 lb. ham steak, cut in small cubes

Salt

Start boiling onion and potatoes in large soup pot using enough water to keep them covered. The onion will take the longest so put it in the boiling water while you’re dicing he potatoes. Cut broccoli into bite-sized pieces. You can use the stems if you peel the outer edge off first. Set broccoli aside.

In medium saucepan melt butter on medium heat. Whisk in flour till there are no lumps. Add milk, sugar, and cream and stir continuously until very thick. Stir in cheese and remove from heat. Stir in cream of chicken soup and set aside.

When onion and potatoes are soft, add the broccoli and ham to the pot and cook for 7 more minutes. Any longer and the broccoli will lose its bright green color. Now see how much water is left. If it’s more than one or two inches above the vegetables, then remove some of the water. Add the cream mixture to the pot of vegetables, stir, and remove from heat. Water may be added if the soup is too thick. Salt to taste and serve.

Candy’s Meat Sauce for Spaghetti

(from the Original Arnett Cookbook)

2 pounds hamburger, brown in pan
2 medium onions or 1 large (chopped)
1 medium green pepper, chopped
1 large can Italian tomatoes (just whole, peeled tomatoes, can use home canned ones as well, sometimes I even use fresh tomatoes)
1 can tomato paste, small
1 can tomato sauce, medium size
½ cup olive oil
2 cloves garlic or healthy sprinkle of powder (1/8-1/4 teaspoon)
1/8 teaspoon red pepper, crushed (optional)
1 bay leaf (remove when done)
1 Tablespoon salt
½ teaspoon oregano
1 teaspoon pepper
½ teaspoon basil
2 teaspoon sugar
1 can mushrooms

Combine all ingredients after browning meat and onion, be sure to break up the whole tomatoes and add the juice of the tomatoes and mushrooms. Simmer from 3 hours to all day stirring occasionally, (great for the crockpot). Add water if necessary but sauce should be thick. Serve over spaghetti noodles.

Another variation:

Apple Crisp

10 apples, peeled, cored and sliced (can be any kind)
1 cup white sugar
1 Tablespoon flour
1 teaspoon cinnamon
1/2 cup water

Preheat oven to 350. Place sliced apples in a 9 x 13 pan. Mix the white sugar, flour and cinnamon together, and sprinkle over the apples. Pour water evenly over all.

Topping:
1 cup quick cooking oats
1 cup flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Combine the topping ingredients. Crumble evenly over the apple mixture.

Bake at 350 for about 45 minutes.

Fall Apples

Thanks to HB's generosity, I've had apple recipes on my mind.

Candied Apples For Halloween

1 1/2 cups sugar
1 teaspoons vinegar
2/3 cup water
1 package Cherry Kool-Aid
10 apples

Mix sugar, vinegar and water. Boil until mixture reaches 300 degrees;cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly.

Hummus with Pita Chips

Hummus
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons, bottled works fine too)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce (I use Tabasco)

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is pureed. Taste, for seasoning, and serve chilled or at room temperature.

Pita Chips
Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside.

Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 10 minutes. Remove from oven; let cool.

pumpkin gingerbread trifle

I haven't actually made this myself, but someone made it at enrichment this week (Christmas themed) and it was delish so I thought I would share the recipe. It would be a perfect holiday dessert.

2 (14 oz) packages of gingerbread mix
1 (5.1 oz) box cook and serve vanilla pudding mix
1 (30 oz) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp. cinnamon
1 (12 oz) container of frozen whipped topping

Bake the gingerbread according to the package directions and cool completely.

Meanwhile, prepare the pudding according to the package directions and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

Crumble 1 batch of the gingerbread into the bottom of a large bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining ingredients.

Refrigerate overnight.

homemade macaroni and cheese

I can't believe that I have been living in the dark for so long! This recipe is super duper easy and definitely tastier than the blue box.

1 box of pasta (your choice, although I recently purchased pirates of the carribean and nemo pasta at Frys-not sure what store that would be in Utah but it is the Kroger brand)
whipping cream
butter
shredded cheddar cheese

Cook pasta according to package. Add 1 Tbsp of butter. Add one part whipping cream to three part cheese. For example: If I cook half of a box of pasta, I add 1/3 c. of whipping cream and one cup of cheddar cheese. But you can add as much cheese as you like. Salt and pepper to taste.

Doodles

These are the best. Most recipes for Snickerdoodles call for cream of tartar and this one doesn't. Cream of tartar, imho, leaves an aftertaste. Not so with these.

3 1/2 cups flour
1 Tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 Tablespoon light corn syrup
2 1/2 teaspoons vanilla

Sift together dry ingredients. Cream the butter. Add the sugar, continue to mix, then add eggs, corn syrup, and vanilla, and mix thoroughly. Add dry ingredients. Can chill, if sticky.

Preheat oven to 375. Roll balls of dough into cinnamon sugar mixture (3 Tablespoons sugar, 1/2 teaspoon cinnamon)
Bake 10-12 minutes.

BBQ Meatloaf

I tried this recipe yesterday solely on the premise that when I googled "Best Meatloaf Recipe Ever" this is the first one that popped up. I wanted something a little different from the usual. Didn't want anything with green peppers in it, either.
I had to endure many pointed references to it's BBQiness (variety and change is so upsetting around here:) Go ahead, ld share the joke about how hard it was to turn the meatloaf on the grill.

Still, I liked it a lot. Enough so that I want to share.

1/2 cup breadcrumbs
1 1/2 lb lean ground beef
1 cup milk
1 large egg
1/4 cup chopped onion ( I used more)
1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground sage
1/8 teaspoon garlic powder
1/2 cup barbecue sauce
1 Tablespoon Worcestershire sauce

Preheat oven 350. Mix all ingredients except the Barbecue sauce together, then spread meatloaf mixture into an ungreased loaf pan. Spoon barbecue sauce on the top of the meatloaf and bake, uncovered, for 1 hour.

wished I had thought of it first

So, I was looking for a baby shower cake site that I remembered seeing and as always happens found something unique along the way. A new site to love. It's hilarious. Some woman made a blog dedicated to all the crappy cake failures she has personally seen or that others have submitted. Oh. My. Gosh. Kenz and I tee heed all morning. Go have a look, but be forewarned some posts deal in potty humor. Maybe we should all post our dinner failures on this blog, what an idea, eh?

Go see. Try not to laugh.

http://cakewrecks.blogspot.com/

Favorite Chocolate Chip Cookies

This little gem comes from the Vineyard cook book courtesy of Rose Marie Morris.

2 c. quality shortening ( this is the secret ingredient....use the shortening, it's delicious I promise)
1 c. brown sugar, packed
2 c. white sugar
4 eggs beaten
2 tsp. salt
1 c. chocolate chips
1 c. nuts (optional)
4 c. sifted flour
1 1/2 c. quick oats
2 tsp baking soda

I always add ingredients in order they are listed.

Drop on Cookie Sheet. Bake at 350 for 9-10 minutes

Aunt Candy's Stir Fried Chicken with Cashews

Years ago I took a Chinese cooking class through community ed. I came away with about 3 keeper recipes. This is one of 'em.

Take about 1 pound whole chicken breast, de-boned
Cut the meat into 1/2 inch squares.
Toss the chicken with 1 teaspoon rice wine, 1/2 teaspoon salt, 1/2 egg white (or 1 Tablespoon water) and 2 teaspoon cornstarch. Let marinate for at least 30 minutes.

Take:
Bunch of stalks green onions (1/2 inch lengths and use the whole onion)
Some slices of ginger root (3/8 inch squares)
1/2 Tablespoon rice wine
1 green pepper - sliced and cut up

Mix these altogether and stir fry. Then take your chicken and in a different pan fry it until chicken turns white color. Then dump the vegetable mixture into the chicken and continue to stir fry for a little while. Then remove from stove and pour into serving dish. Take a bag of cashews about a 6-8 ounce bag and dump on top of chicken. Serves 6. Serve over rice.

Grandma Rose's Flour Tortillas

4 cups flour
2 teaspoons salt
1 teaspoon baking powder
1/3 cup shortening
1 1/4 cup warm water

Mix until sticky. Pinch off balls, roll in hands into balls. Let dough rest while you heat the skillet until hot, then turn the heat down to low. Roll each ball out until round and thin. Place on griddle or fry pan, cook on both sides. If want to use them later, place in plastic bag to steam.

Grandma Rose's Green Corn Tamales

2 day white green corn (Mexican June variety)
1 pound cottage cheese
1 1/2 pound margarine
1/4 teaspoon baking soda
1 Tablespoon salt
2 pounds Longhorn cheese, grated
12-18 whole long green chilis

Place whole chilis on baking sheet and broil until soft and blistery. Peel. Meanwhile cut large end of corn. Peel away husks. Retain inner leaves. Shave off kernels into large bowl. Force kernels through grinder or blender. Mix in margarine, kneading the mixture, adding more margarine if corn is dry. Add salt, baking soda and cottage cheese.

Place 2-4 Tablespoons of masa mixture in center of each corn husk, top with grated cheese and strips of chili. Fold one side of corn husk over mixture and overlap. Finish folding. Stand up tamales top end up and steam 2 or 3 minutes. Can freeze.

Grandma Ethel's Chicken Broccoli Casserole

1 stick butter
2 packages frozen chopped broccoli (I've used fresh many times too)
1/2 pound jar cheese whiz (yes, I know this isn't really a food is it?)
1 cup chopped onion, medium
1 can mushroom soup
1 cup cooked rice
1 chicken, cooked, deboned and cut up

Thaw broccoli (if using frozen), saute it with butter and onion in a skillet. Add other ingredients. Stir often after each addition. Pour into 2 quart casserole dish. Bake 350 for 30 minutes. Add alittle water/milk if it looks dry.

Grandma Clifford's Chocolate Pie

1 cup sugar
1/3 cup flour
1/3 cup cocoa
1 egg
3/4 cup milk, more or less
Pinch of salt

Stir until thickened over medium heat. Pour into baked pie shell. Let cool.

Grandma Busby's Plum Pudding

1 1/2 cup sugar
2 eggs
2 teaspoon baking powder
1 teaspoon cinnamon
4 cup flour
1 teaspoon allspice
1 pound raisins
1 cup nuts
1 cup fruit mix
Milk to mix
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 pound suet (this is beef fat but Grandma Clifford used shortening or margarine, about 2/3 cup)

Mix sugar and eggs and shortening. Sift flour, baking powder, spices and salt into sugar and eggs. Stir in raisins, nuts and fruit mix. Add enough milk to make stiff batter. Pour into large clean cloth, pull ends together and tie at top. Put into kettle of boiling water. Boil 2 hours. Serve with sauce.

Sauce

1 quart milk
1 Tablespoons flour or cornstarch;
1 Tablespoon Vanilla
1 cup sugar
Pinch of Salt.

Heat milk, mix sugar and flour together. Stir into boiling milk. Thicken it. Add salt and vanilla. If lumpy strain through strainer.

Soft Pretzels

Got this recipe from the Friend magazine years ago. My kids loved this.

1 Tablespoon yeast
1 1/2 cup warm water
4 cup flour
1 teaspoon salt
1 Tablespoon sugar
1 egg white, plus 1 Tablespoon water
kosher salt for sprinkling

Preheat oven to 450. Dissolve yeast in warm water for about 5 minutes. Stir in flour, salt, and sugar to form slightly stiff dough. Knead briefly. Cut dough into 12 pieces. roll each piece into a long, thin snake and then form a pretzel. Place all pretzels on a greased cookie sheet. Beat the egg white and water with a fork until frothy. Brush the egg white over each pretzel. Sprinkle pretzels with kosher salt. Bake at 450 for about 15 minutes. Makes 12.

Chicken and Cabbage Salad

1 large head cabbage, chopped (although in truth I mostly use the bagged coleslaw salad (2 small bags), as I'm lazy like that)
1 package Chicken Ramen noodles, uncooked
4 green onions, chopped
4 teaspoon slivered almonds (whole almonds are good too)
2 chicken breasts, cooked and chopped

Brown Ramen noodles and almonds. Put everything into large bowl; mix well. Chill and serve cold.

Dressing:

4 Tablespoons sugar
3/4 cup oil
2 teaspoon salt
6 Tablespoons vinegar
1 package Chicken Ramen noodle seasoning

Combine and mix well. Pour over salad and toss to coat.

Broccoli Salad

4 large stalks broccoli, cut florets small
1 medium red onion, diced
1 pound bacon, fried, drained and broken up
1/2 cup toasted sunflower seeds
1 red pepper, diced
1/2 cup dressing (recipe follows)

Combine all vegetables and toss with salad dressing just before serving.

Salad Dressing

2 Tablespoons vinegar
1/3 cup sugar
2-3 shakes Tabasco sauce

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups all purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda

Frosting:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped nuts (opt)

In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 in pan (cookie sheet with sides). Bake at 375 degrees for 20 -22 minutes or until cake is golden brown and tests done. Cool for 20 min.

To make frosting:
Combine 1/2 cup butter and milk in a saucepan, bring to a boil. Remove from heat.
Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Tri Tip Roast (or steaks)

3 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground black pepper
2 pounds tri tip roast (or steaks)

Combine garlic powder, salt and pepper. Mix together and rub it into both sides of the meat. Sear both sides of meat on hot grill, then cook 20-24 min (for roast) or 7-8 min for steaks or until center is pink for medium rare. Slice meat against the grain.

Tri-tip roasts are popular in California (aka Uncle Floyd and Santa Maria); it's a flavorful cut, perfect for barbecuing and grilling. Triangular in shape, it is also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style. The tri-tip cut is rather lean and can get tough if over-cooked. So, don't trim the fat before cooking (it will be needed to keep the steak tender). This cut can be hard to find outside of California, though both Costco and Sam's Club carry it. You can also use this recipe with a flank steak.

If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then placing it a 325°F oven until the internal temperature of the steak/roast reaches 130°F.

Some tips about cooking steak/tri tip:

Don’t cook the meat direct from the fridge, let it set out room temperature (about an hour, it will be okay)

Ordinarily you shouldn't salt your meat until after it cooks, as salt sucks the moisture out of meat. But with tri tip this isn't the case as this recipe uses a dry rub.

Serve it medium rare, as tri tip will dry out

Don’t prick the meat with a fork at all as the juices will run out

8 to ten minutes on grill, let sit. Put in oven to hold warmth, wrap in foil

Let it rest 5 – 10 minutes before slicing or serving

Cut the Tri Tip into 1/8 - 5/8" serving slices. The Tri Tip has a "grain" like wood and you must cut with it. If you cut it against the grain it will be tough to chew.

Happy tri tipping!

Cowboy Caviar

The first time I had this I thought it was a salad but it is actually supposed to be served with tortilla chips. You take your pick.

1 can shoepeg corn, drained
1 can blackeyed peas, rinsed and drained
1 chopped tomato
1/2 bunch cilantro, chopped
1 bunch green onions, chopped
2 avocados, chopped
1 tsp. cumin
salt and pepper to taste
Mix together:
1/4 c. olive oil
1/4 c. red wine vinegar
1 clove garlic
Add liquid to the rest of ingredients and stir gently.

Key Lime Pie

I just posted this recipe to my ward's recipe blog. We have an enrichment focus group recipe exchange once a month it's lots of fun to meet with all the ladies and chat and eat. This month's theme was Summer Favorites. Nothing is more summery to me than Key Lime Pie. This is my family's (I think Devry made it first) adaptation of Martha's recipe. Enjoy!

Key Lime Pie – Martha Stewart
Martha says, "Look for brightly colored, smooth-skinned limes that are heavy for their size. Small brown areas on the skin won't affect flavor or succulence, but a hard or shriveled skin will. You'll know the pie is done when the center is set but still quivers when the pan is nudged. Before serving, chill the pie in the freezer for 10 minutes; this will make slicing easier."

* 1 1/2 cups graham-cracker crumbs
* 6 tablespoons unsalted butter, melted and cooled
* 5 tablespoons sugar
* 1 (14 ounces) can sweetened condensed milk
* 4 large egg yolks
* 1/2 cup freshly squeezed key-lime juice
* 1 tablespoon grated key-lime zest, plus more for garnish
* 1 1/2 cups heavy cream, chilled

Directions

1. Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust.
3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

Dana’s Substitutions:
Because I’m not as hard-core about my ingredients as Ms. Martha and in the interest of saving time I use a few short cuts. I use a ready made graham cracker crust and I use bottled key lime juice. The brand I can find the most is “Nellie and Joe’s Famous Key West Lime Juice”. Also for the zest I use a lemon because key lime juice is yellow so it’s not such a jarring contrast in the baked pie as the zest from a regular lime.

curry chicken

2 cloves of minced garlic
1 white onion
2 T sugar
1 can coconut milk
1/8 c (yellow) curry powder (more or less, depending on your taste for it)
4 large chicken breasts, cubed
3 large potatoes, peeled and cubed
cashews or peanuts (optional)

In a large saucepan, sautee garlic and onion in butter. Add coconut milk + 3/4 can of water, sugar, and curry powder. When sauce is blended, add potatoes and chicken. Cook for 20 min. or until potatoes are soft and chicken is cooked through. Add nuts for last 5 min or so.

Serve over rice.