Peterson Chick Cookbook

Erin's Lasagna

2012-02-03T13:02:00.000-08:00

1 package lasagna noodles, cooked and drained (you will need about 9 noodles for a 9X13 pan)
1 1/2 jars Prego spaghetti sauce
1 small can olives, sliced
4 ounces salami, diced
3/4 cup browned hamburger
3/4 cup browned sausage
1/2 pound mozzarella cheese, grated
1/2 pound cheddar cheese, grated
3/4 cup freshly grated Parmesan cheese

In a large bowl, mix together the spaghetti sauce, olives, salami, hamburger and sausage. Line the bottom of a 9X13 pan with lasagna noodles (3 noodles), top with sauce and then mozarella and cheddar cheese. Continue with two more layers. After topping with the mozzarella and cheddar cheese, sprinkle grated Parmesan cheese on top. Bake at 350 degrees of about 30 minutes. (This recipe freezes well. Place lasagna in freezer after compiling. Thaw in fridge before cooking.)
-Erin Ropelato

Orange-Cream Fruit Salad

2011-04-06T12:29:00.000-07:00

1 (20 ounce) can pineapple chunks, drained

1 (16 ounce) can peach slices, drained

1 (11 ounce) mandarin orange sections, drained

3 (medium) bananas

2 (medium) apples cored, and chopped

1 (3.5 or 3.75 ounce) package instant vanilla pudding

1 ½ cups milk

3 ounces (1/3) cup frozen orange juice concentrate

¾ cup sour cream

Lettuce cups

Serves 10

In large bowl, combine pineapple chunks, peaches, orange sections, bananas, and apples; set aside. In a small bowl combine dry pudding mix, milk and orange juice concentrate. Beat 1 to 2 minutes or until well blended. Beat in sour cream. Fold into the fruit mixture. Cover and refrigerate several hours. Serve the salad in lettuce cups on individual serving plates. Note: If you want to make this up a day in advance, add bananas just before serving. You can also serve it without the lettuce cups too.

Bennihana Fried Rice

2011-03-11T23:06:00.000-08:00

6 ounces cooked chicken
24 ounces steamed rice
6 eggs
3 teaspoons onion, chopped
2 teaspoons carrot, chopped
2 teaspoons green onion, chopped
1 1/2 teaspoons sesame seed
12 tablespoons butter
3 teaspoons oil
6 teaspoons soy sauce
18 pinches pepper
18 pinches salt (optional)

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4. Add sesame seed and salt and pepper, stirring well.
5. Add butter and soy sauce into the mixture, stirring well until done.

Nordstrom's Kalamata Aioli with Herb Fries

2011-02-07T14:41:00.000-08:00

Kalamata Aioli
1 clove garlic

½ cup Kalamata olives, pitted
(Preheat oven to 350°F. Cut the top off of a whole head of garlic; drizzle with olive oil and wrap in foil. Roast for an hour. May be done ahead of time.)

2 tablespoons roasted garlic

2 cups mayonnaise

2 tablespoons fresh lemon juice

Directions

1. To make the dip, in a food processor fitted with the metal blade, process the garlic, olives and roasted garlic and pulse until finely chopped.

2. Add the mayonnaise and lemon juice and process until the mixture is well blended and light purple. Transfer to a serving dish, cover and refrigerate.

Herb Fries

6 cups canola oil for deep frying

Ice water

4 to 6 large Idaho potatoes, unpeeled and well scrubbed

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 tsp chopped fresh flat-leave parsley

1 tsp chopped fresh chives

Directions

1. To make the fries, pour the oil to a depth of at least 3 inches in a large, deep saucepan. Heat the oil to 300. Have ready a rimmed baking sheet covered with a double thickness of paper towels.

2. While the oil is heating, fill a large bowl with ice water. Cut potatoes lengthwise into strips about ⅜ inches and place them into the ice water to prevent discoloring. When the oil is hot, drain the potatoes and dry them well. Add the potatoes to the hot oil in small batches, and fry until they float and begin to turn a pale gold, 10 to 12 minutes per batch. Using a slotted utensil, transfer the potatoes to the prepared baking sheet to drain. Skim the oil, removing small particles of potato, and set aside until ready to reheat.

3. Prepare the herbs. In a small bowl, stir together the rosemary, thyme, parsley, and chives.

4. About 15 minutes before serving, reheat the oil to 375. In small batches, fry the potatoes until they are light brown and crisp, 4 to 5 minutes per batch. Remove from the oil, drain on paper towels, and place in a bowl. Toss with the herb mixture. Season with salt and pepper.

Mini Ice Cream Sandwich

2011-01-31T15:09:00.001-08:00

Scrape out the white inside filling from Oreo type cookies. You can discard the filling or give it to the kids or eat it yourself. Carefully spoon slightly softened ice cream onto the bottom cookie and gently press the other cookie on top. With a clean finger or a spoon, smooth the sides as needed. Wrap each cookie individually in a piece of plastic wrap. For a softer cookie, leave in the freezer for a few days.

One Charming Party

Fresh Squeezed Lemonade

2011-01-28T18:16:00.000-08:00

2 cups sugar

1 cup hot water

2 cups fresh lemon juice

1 gallon cold water

1 lemon, sliced

Mint sprigs, for garnish

Directions

In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Paula Deen - Food Network

Hot Pink Breakfast Smoothie

2011-01-28T17:32:00.000-08:00

1 baby thai coconut juice (mineral rich)

1 giant carrot

1/2 raw beet

vanilla

chopped dates and cashews (optional)

handful of strawberries

Get juice out of coconut and add carrot, beet, vanilla, dates and cashews and blend. Then add the strawberries.

Green Smoothie Girl

Basic Sweet Dough Rolls by KitchenAid

2011-01-26T14:20:00.000-08:00

3/4 cup milk

1/2 cup sugar

1 1/4 tsp salt

1/2 cup butter

2 packages of active dry yeast

1/3 cup warm water

3 eggs room temperature

5 1/2 - 6 1/2 cups all purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs and 5 cups flour. Attach bowl and power knead spiral dough hook to mixer. Turn speed to 2 and mix for about 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes or until dough starts to clean sides of bowl. Knead on speed 2 for 2 more minutes.

Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft about 1 hour or until doubled in bulk.

Punch dough down and shape as desired for rolls.

KitchenAid but made by Kelly Chapman

Maple Spiced Butter

2011-01-23T18:51:00.001-08:00

8 Tbsp butter

2 Tbsp maple syrup

1 tsp pumpkin spice

Mix all together until creamy.

I had this butter at a restaurant and asked the waiter what was used and he said Maple Spice. So here is what I found.

Crock Pot Oatmeal

2011-01-23T18:42:00.000-08:00

1 Cup Steel Cut Oats

2 Cups Water

2 1/2 Cups Milk

1 Tsp Cinnamon

Desired accompaniments: honey, maple syrup, walnuts and or raisins

1. Place the first 4 ingredients in a crock pot and stir to combine.

2. Cook the oatmeal on low heat for 6-9 hours (the amount of time can vary depending
on your crock pot. Some crock pots that don’t have non stick surfaces can get hotter then others).

3. Stir in desired accompaniments and serve.

* I like to let the kids squeeze in their own honey to get them involved and swirl in a bit of extra milk to cool it down for them.

Weelicious

Rasberr-Wee Sauce

2011-01-23T18:40:00.000-08:00

1 Bag Frozen Raspberries (about 12 oz)

1/4 Cup Water

1 Tbsp Cornstarch

2 Tbsp Honey or Agave Nectar

1. Add one bag of raspberries and 2 tbsp of honey (or agave) to a pot, stirring to combine and smashing raspberries with the back of a spoon.

2. Bring the mixture to a boil and then reduce to a simmer.

3. Whisk 1 tbsp of cornstarch and 1/4 cup of water in a separate bowl.

4. Add the cornstarch mixture to the raspberries and stir until the sauce thickens (about 2 minutes).

5. Cool and serve over yogurt, ice cream, pancakes and more!

** Sauce can be refrigerated for up to 2 weeks.

Weelicious

Cottage Cheese Pancakes

2011-01-23T18:37:00.001-08:00

3 Eggs

1 Cup Cottage Cheese

1 Tsp Vanilla Extract

2 Tbsp Honey or Agave

1/2 Cup Flour

1 Tsp Baking Powder

1/4 Tsp Salt

Butter, Oil or Oil Spray

Accompaniments: Maple Syrup or honey

1. Place the first 4 ingredients in a bowl and whisk.

2. In a separate bowl whisk the dry ingredients.

3. Pour the dry mixture into the wet mixture and stir until just combined.

4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.

5. Cook for 2 minutes on each side or until pancakes are set and golden.

6. Serve.

*To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Weelicious.com

WAFFLES

2011-01-22T10:27:00.000-08:00

2 cups Bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg

Stir in ingredients until blended. Pour onto center of hot greased waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffles.

Makes about 12 (4-inch) waffles.

**Note from Erin: Make your own Bisquick mix--they taste so much better!!!

Bisquick Box

Pancakes

2011-01-22T10:24:00.000-08:00

2 cups Bisquick mix
1 cup milk
3 eggs

Stir ingredients until blended. Pour slightly less than 1/4 cupfuls onto hot greased griddle. Cook until edges are dry. Turn; cook until golden.

Makes 14 pancakes

VARIATIONS:
Blueberry Pancakes: Stir in 1 cup blueberries.
Chocolate Chip Pancakes: Stir in 1/2 cup chocolate chips.

Bisquick Box

Bisquick

2011-01-22T10:21:00.000-08:00

8 cups flour
1 1/4 cup nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Combine flour, milk, baking powder and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.

Makes about 10 cups.

Whole Food Granola

2011-01-18T06:52:00.000-08:00

Roaster pan
8 cups Rolled oats not instant
1/2 cup snflower seeds
1/2 cup raw wheat germ
1 cup shredded cocunut
1 cup of each pumpkin seeds or cashews
cinnamon for flavor

blend golden flax seeds 1/2 cup

stir in roaster pan

put Water in saucepan put 1 cup honey and 1 cup molasses and 1/2 cup coconut oil. Heat until melted. Add vanilla and stir into granola mixture.

Oven at 250 for 20-25 minutes and stir and then another 20-25 minutes.

GreenSmoothieGirl.com

Pumpkin Suprise

2011-01-12T10:09:00.001-08:00

1 box yellow cake mix

1 29 oz can of pumpkin

4 eggs beaten

1 can of evaporated milk

1 1/2 cup sugar

1 tsp salt

1 1/3 tsp of pumpkin spice

1 tsp cinnamon

1 cup melted butter

1 cup of chopped nuts (optional)

Mix together pumpkin, eggs, milk, sugar, and spices in a bowl.

Pour into an ungreased 9x13 pan and sprinkle on pkg of yellow cake mix and then the nuts over the top. Pour butter over all.

Bake at 375 for 1 hour and 15 minutes or until knife comes out clean.

Serve warm or cold with either ice cream or whip cream.

Chris Stokes

Strawberry-Mango Trifle

2011-01-12T09:55:00.000-08:00

3 cups angel food cake (1 inch cubes)

1 1/2 cups raspberries

3 cups prepared fat free vanilla pudding

1 ripe mango, pared, pitted and cubed

In a clear glass bowl arrange half of the cake cubes. Top with half of the raspberries, pudding and mango.

Repeat layers.

Weight Watchers

Crepes

2011-01-12T09:50:00.000-08:00

1 cup flour

2 eggs

1/2 milk

1/2 cup water

1/4 tsp salt

2 Tbsp butter melted

Whisk the flour and eggs then add the milk and water then salt and butter and beat until smooth. Cook on the stove top in a very thin layer.

Cranberry Chicken

2011-01-12T09:46:00.000-08:00

4-6 chicken breasts

1 can whole cranberries

1 pkg of onion soup mix

1 6oz bottle of Russian dressing

Mix together cranberries, soup mix, and dressing. Pour onto chicken in a 9x13 pan. Cook uncovered for 1 hour 15 minutes at 350. Serve on rice.

Caroline Beus

Fruity Pebbles Smoothie

2011-01-12T09:42:00.000-08:00

12 oz Soymilk

1/2 cup of Orange sherbet

1/2 cup of Raspberry sherbet

1/2 cup of Lime sherbet

1/2 cup of Pineapple sherbet

Blend all together.

Jamba Juice

Pink Starburst Smoothie

2011-01-12T09:40:00.000-08:00

6 oz Lemonade

6 oz Soymilk

1 scoop of Raspberry Sherbet

1 scoop of Frozen Yogurt

1 scoop of Sorbet

2 scoops of Strawberries

Blend all together.

Jamba Juice

Strawberry Wild Smoothie

2011-01-12T09:38:00.000-08:00

1 cup apple juice

1 cup frozen strawberry

1/2 cup frozen banana

1 cup non-fat vanilla frozen yogurt

1/2 cup ice

Blend all together.

Jamba Juice

Strawberry Shortcake Smoothie

2011-01-12T09:36:00.000-08:00

6 ounce pineapple juice

6 ounce soymilk

3/4 cup frozen yogurt

1/2 cup Strawberries

1/4 cup Pineapple Sherbet

1/4 cup Ice

Blend all together.

Jamba Juice

White Gummie Bear Smoothie

2011-01-12T09:35:00.000-08:00

8 ounces peach juice

4 ounces of soy milk

1/2 cup pineapple sherbet

1/4 cup raspberry sherbet

1/4 cup orange sherbet

1/2 cup frozen mangoes

1/2 cup ice

Blend all together.

Jamba Juice

Orange Dream Machine

2011-01-12T09:23:00.000-08:00

5 oz orange juice

5 oz soy milk

2 scoops frozen yogurt

2 scoops orange sherbet

1 cup ice

Blend all together.

Jamba Juice

Cocunut-Pineapple Smoothie

2011-01-12T09:18:00.000-08:00

1/2 pint coconut sorbet

1/2 cup crushed pineapple

1/4 cup pineapple juice

1/4 cup orange juice

1 small banana

1 tsp coconut extract

Blend all together.

Chocolate Smoothie

2011-01-12T09:16:00.000-08:00

8 oz milk

2 spoons of malt powder

chocolate syrup

6 scoops yogurt

1 spoon peanut butter

ice

Blend all together.

Strawberrybana Smoothie

2011-01-12T09:15:00.000-08:00

12 oz apple juice

4 scoops yogurt

3/4 cup strawberries

3/4 cup banana

ice

Blend all together.

Green Smoothie

2011-01-12T09:14:00.001-08:00

Fill your blender with raw spinach and a cup of water.
You can even add some chard, kahl and collard greens.

Blend till it's turned into spinach juice.

Add a banana which makes it creamy.

Then fill it up again with all the frozen fruit you desire:

Strawberries
Mangos
Peaches
Pineapple
Apples
Blueberries
Raspberries

Top it off with some honey or stevia to sweeten it a little and blend away. Also flax oil

You have so many options, like adding fresh orange juice to it, or sprouted-whole-food protein powder.

Green Smoothie Girl

Orange Dreamsicle

2011-01-12T09:07:00.000-08:00

1 cup ice

1 cup orange sherbet

1 cup yogurt

1 cup milk

2 Tbsp orange juice concentrate.

Blend all together.

Raspberry Smoothie

2011-01-12T09:05:00.000-08:00

12 oz raspberry juice

4 scoops raspberry sherbet

1 cup strawberries

3/4 cup raspberries

ice

Blend all together.

Grape Smoothie

2011-01-12T09:03:00.000-08:00

12 oz grape juice

4 scoops raspberry sherbet

1 cup strawberries fresh or frozen

1/4 cup blueberries fresh or frozen

ice

Blend all together.

Homemade Root Beer

2011-01-12T08:58:00.000-08:00

6 cups sugar

3 1/3 gallon of water

1 (2oz) Root Beer extract

4 lbs dry ice

In a large water cooler mix sugar and water stir until dissolved. Stir in root beer extract. Carefully place dry ice into cooler with gloves on cover with lid loosely.

Let it brew for an hour.

Herb and Wanda Peterson

Rice Soup

2011-01-12T08:52:00.000-08:00

1 cup calrose rice

10 cups water

2 eggs

3 pork bouillon cubes

3 potatoes cut in pieces

cilantro

green onions, chopped

lemon grass

Boil water in quart sized pan and add bouillon cubes then rice. Add eggs and potatoes. Add cilantro, green onions and lemon grass to top of the bowl.

Xiang Thao

Salsa

2011-01-12T08:47:00.000-08:00

4 (14.5oz) can diced tomatoes, drained

1/4 chopped onion, white or yellow

1/2 bunch of cilantro

2 jalapenos, blackened

garlic powder

salt and pepper

Cut jalapenos into 6th and fry in oil until completely black and crispy. Add ingredients in blender. Pulse blender until you've reached desired consistency. Test with a chip.

Amy Chapman

Mandarin Orange Salad

2011-01-12T08:42:00.000-08:00

Salad

1/2 head red lettuce
1/2 head romaine
1 cup chopped celery
2 green onions chopped
1 can mandarin oranges

Dressing

4 Tbsp sugar
4 Tbsp wine vinegar
1 tsp salt
1/2 tsp pepper
1/2 cup salad oil

Almonds

1/2 cup sliced almonds
1 Tbsp plus 1 tsp sugar
Broil until brown

Assemble salad, dressing and add almonds.

Jillene Rios

Cream-Filled Chocolate Supreme Muffins

2011-01-11T18:50:00.000-08:00

3 Cups Flour
2 Cups Sugar
1/2 Baking Cocoa
2 Tsp Salt
2 Cups Cold Water
3/4 Cup canola oil
1 Egg
2 Tbsp White Vinegar
2 Tsp Vanilla Extract

Filling:
4 Oz Cream Cheese Softened
1/4 C Sugar
1/8 Tsp Salt
2 Tbsp Beaten Egg
1/2 Tsp Vanilla Extract
3/4 C Milk Chocolate Chips
Confectioners Sugar (optional)

In a large bowl, combine the flour sugar, cocoa, baking soda and salt. In another bowl combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.

For filling beat the cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips.

Fill 12 paper lined jumbo muffin cups half full with batter. Drop heaping tablespoonfuls of cream cheese mixture into center of each: cover with remaining batter.

Bake at 350 for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners sugar if desired.

Tera Peterson

Pumpkin Brownies

2011-01-10T15:40:00.000-08:00

4 eggs

1 2/3 cup sugar

1 cup oil (I use applesauce and make it a little over the top of the cup)

1 16 oz. pumpkin (2 cups)

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 teaspoon salt

1 teaspoon baking soda

1 cup nuts, optional

Beat together eggs, sugar, pumpkin, and oil (or applesauce) until light and fluffy. Mix in dry ingredients and mix thoroughly. Spread in ungreased (grease if using applesauce) 10x15 pan and bake at 350 for 25 minutes. Cool and frost

Frosting

1 3 oz. cream cheese

1 teaspoon vanilla

1/2 cup softened margarine

2 cups powdered sugar

Cream together cream cheese and margarine. Add vanilla and powdered sugar until smooth.

Wanda Peterson

Grandma Peterson's Sunday Hot Chocolate

2011-01-02T15:49:00.000-08:00

1 1/2 cups sugar
1/2 cup cocoa

Mix Well

Add 1/4 cup hot water and stir well to dissolve sugar.

Add:

2 teaspoons vanilla
1 (12 oz) can evaporated milk

Mix well. Add 1 gallon of milk to a pan and add mix. On medium-low heat, heat cocoa until desired temprature. Stirring constantly to prevent burning.

This is the recipe for Grandma Marjorie Wanda Simpson Peterson's cocoa that she makes each Sunday, along with her cheese sandwiches.

Naan Indian Bread

2011-01-01T20:02:00.001-08:00

Ingredients

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 1/2 cups bread flour
* 2 teaspoons minced garlic (optional)
* 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

All Recipes

English Toffee

2010-12-30T16:01:00.000-08:00

1/2 c. butter

1/2 c. margarine

1/4 t. salt

1 c. sugar

2 T. water

1/2 t. vanilla

pecans

chocolate

toasted almonds

In a saucepan combine the butter, margarine, salt, sugar, and water. Stir over medium high heat, until candy reaches 310 degrees {again, I don't have a candy thermometer. It is done to me after it just starts to turn a caramel color -she says to go until it is the color of a paper bag, but that tasted burnt to me when I cooked it to that stage}

Remove from heat and stir in the vanilla. Pour onto a buttered cookie sheet that has whole pecans dotted all over it. Pour the candy onto the pecans and spread smooth. After 3-5 minutes, top with chocolate and spread it after it is fully melted. Immediately top with chopped, toasted, almonds. Cool completely, then flip the candy and top with melted chocolate and more nuts. Cool completely again and then break into pieces.

Natalie Riley

Spinach Strawberry Salad

2010-12-30T15:56:00.000-08:00

Dressing

2 tablespoons red wine vinegar

3 tablespoons sugar

½ cup oil

½ tsp. dry mustard (a couple squeezes of just regular yellow mustard works too!! It is what I do)

½ teaspoon salt

½ cup strawberry jam (Homemade freezer jam is the best)

Salad

1/3-cup sugar

1-cup cashew pieces

15 wontons cut into strips

1 large head of red leaf lettuce, broken into peaces

1 package of fresh spinach

1/3 cup bacon pieces, cooked and well drained

½ cup chopped red bell peppers

1 purple onion slices (I like to use only ½ an onion)

1-cup strawberries sliced

Directions:

To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. I use a mason jar, so I can shake it. Do not add to salad until it is ready to be served. If added too early, it will wilt.

Heat a medium frying pan and add sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside.

Fry wontons in hot cooking oil and drain onto paper towels.

When ready to serve the salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last. Makes 10 servings.

Natalie Riley

Tomato Basil and Mozzarella Fresca Appetizer with Basil Vinaigrette

2010-12-30T15:39:00.000-08:00

1 Tomato

1 Mozzarella Fresca chunk

Basil leaves

Vinagrette:

3 T. Extra Virgin Olive Oil

1 1/2 T. Balsamic Vinegar

Juice of 1 lemon

More Basil, about 1 Tablespoon, minced

Salt

Slice the Tomato into several slices. Thinly and gently slice the mozzarella. Give a little salt to both.

Make the vinaigrette by whisking together the olive oil, vinegar, lemon juice, minced basil, and add just a pinch of salt to season it up.

Plate the tomato as pictured, alternating tomato, cheese and laying a basil leaf on top. Drizzle with vinaigrette and serve immediately.

Natalie Riley

Lemon Garlic Vegetable Lasagna with Chicken

2010-12-30T15:15:00.000-08:00

For the Lemon Garlic Béchamel:

1/4 c. butter

1/4 c. flour

4 cups milk / cream {I added probably 1/2 cup cream and the rest whole milk, do any combo you like}

2/3 cup grated Parmesan

2/3 cup grated Pecorino

the zest of one lemon

4+ cloves garlic, finely minced

SALT!

Melt the butter in a saucepan. Whisk in the flour and cook over medium heat for a few minutes, cooking out the taste of the flour. Add in the milk, and stir until boiling. Let it boil for a few minutes. Add in the cheeses, lemon zest, and garlic. Add in plenty of salt. Make sure that the sauce tastes really good and is well seasoned going in. If it is too thick then add some more milk. I don't like mine gluey!

For the lasagne prep:

Get salted water boiling for noodles. I used flat, whole wheat sheets which were excellent.

Vegetables:

Washed Baby Spinach

1 zucchini

2 carrots

handful of sliced mushrooms

1 onion

2-3 cloves garlic

Cheeses:

Plenty of shredded mozzarella

Parmesan

Ricotta

Chicken:

It's optional.

Putting it all together:

Dice the onion or slice into rings. Saute over low heat until translucent, adding salt. Add in the minced garlic. As I did this, I slid them to the side and sauteed the mushrooms, leaving them in the pan as long as I could without touching them, hoping to get a nice golden color.

While those cook, grate the carrots and use a mandoline {if you have one} to slice the zucchini in beautiful, uniform,lengthwise, thin slices.

Once the mushrooms and onions / garlic are done, just throw both of those into the pan for just a little bit of heat to get them going.

Drain the noodles. If you time it right, all of this should come together really fast.

Grease a Baking Dish {I used an oval dish that is half-ish of a 9x13}. Pour some bechemel on the bottom. Layer with noodles, more sauce, vegetables, chicken, and then cheese. Repeat this, adding in the ricotta only every other layer. Get plenty of sauce in there {though you will have some leftover}, people like it saucy!

Top with Parmesan and Mozzarella and bake at 375 degrees for 25-30 minutes or until golden and bubbly.

Natalie Riley

Almond Blintzes with Vanilla Bean and Lemon Mascarpone Cream and Berries

2010-12-30T15:09:00.000-08:00

For the Blintzes:

1 cup flour

1/3 cup oat flour

1/2 cup oats

1 tsp salt

2 eggs

dash of oil

1 2/3 cup milk {+ more if too thick}

1 tsp Almond Essence / Pure Almond Extract

1 tsp vanilla or some scrapes of vanilla bean

In a mixing bowl {I love using my mix & pour style batter bowl} combine flours, oats, and salt. Stir to combine and make a well in the center.

In a separate bowl {I use a very large liquid measuring cup, i.e. less dishes, atleast 3 cup} combine the oil, milk, eggs, almond essence, and vanilla.

Pour wet ingredients into dry and stir to combine. Add more milk if the mixture seems to thick.

Heat a large saute pan and spray with non-stick spray. Pour 1/3 cup-ish of batter into pan and swirl around to achieve a nice thin-ish crepe. Flip, continue cooking for a minute, then top with a scoop of berries and a scoop of mascarpone creme. Fold all sides in and serve flipped {it will be tricky, I know there will be casualties, do your best!} Serve with extra cream and berries on the side.

Lemon and Vanilla Bean Mascarpone Cream

1/4 cup cream

1/3 - 1/2 cup Mascarpone Cheese {you can sub cream cheese}

Lemon Zest, about 1 tsp

Fresh Lemon juice, about 2-3 tsp

Vanilla Bean Seeds, about 1/3 of a bean

about 3 raspberries {or any other kind of berry}, for color

2 T. sugar {or more if you like it sweeter, give it about that much and taste it once mixed}

Whip the cream until light and fluffy. Add in the Mascarpone and mix through. Add in the rest of the ingredients and mix until incorporated

To achieve a gorgeous pink or purple color, melt a few berries in the micro and toss them in with a mix.

Berries:

Use fresh Strawberry and Blueberry or use frozen ones.

Natalie Riley

Homemade Tortillas

2010-12-30T15:01:00.000-08:00

1/3 c flax meal

1 cup flour {1/2 whole wheat / 1/2 white}

1/2 t. salt

1 t. baking powder

2 T. shortening

1/2 flour -you may not use it all

Mix the flour, salt, baking powder, and flax together in a small-ish bowl. Cut in the shortening with a fork. Add enough water to form dough into a bowl. Let rest until everything else is ready.

When that time comes, roll out the dough until kinda flat. Fry in a pre-heated skillet or griddle, on both sides, being careful to cook through without making it crunchy {or it will crack}. Makes 2 big and 2 little tortillas.

Natalie Riley

Lion House Rolls or Scones

2010-12-30T14:58:00.000-08:00

2 cups warm water

2 Tablespoons dry yeast

2 t salt

1 egg

2/3 cup dry non-fat milk

1/4 cup sugar

1/3 cup butter or shortening

5-5 1/2 cups bread flour {yadayadayady, whole wheat + flax...}

In a large bowl {or kitchen aid} combine water and milk and stir until dissolved.

Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix to incorporate, then mix for 2 minutes on medium speed.

Add two more cups of flour, and mix to incorporate and then again for 2 minutes.

Add another half cup of flour, by now you may need to mix by hand or dough hook {if not before now}. Mix in by half cups until dough is soft, not overly sticky but not stiff. -You may not use all of the flour or you may use more.

Grease a new bowl {I'm lazy, so I didn't} and cover with greased plastic wrap and allow to rise until double in size.

For rolls, roll out to desired roll shape, leaving plenty of dough for scones, and let rolls rise, covered. {Bake rolls at 375 / 190 degrees for 15-20 minutes or until lightly golden brown}

For scones, heat 1 inch-ish of oil in a skillet. Take about 1/3 cup dough {make any size you want actually. I make little ones for the kids and they love it} and stretch it out with your hands. When oil is hot {I don't take the temp, I just place a corner of the first scone in and if bubbles come surround it, it is ready}, place a scone or two in and fry for a minute or two until golden brown, being careful not to burn, then flip and do the other side.

Have a dish with paper towels ready for draining. Take the scone[s] out and let cool and drain {I blot, as if it helps...}. Drizzle with honey and dust with powdered sugar. Yum!

Cheesecake Factory Avacado Rolls

2010-12-30T12:57:00.000-08:00

Dipping sauce

* 3 -4 teaspoons white vinegar
* 1 teaspoon balsamic vinegar
* 1/2 teaspoon tamarind pulp
* 1/2 cup honey
* 1 pinch powdered saffron
* 1/2 cup chopped cashews
* 2/3 cup fresh cilantro
* 2 garlic cloves
* 2 green onions
* 1 tablespoon granulated sugar
* 1 teaspoon ground black pepper
* 1 teaspoon ground cumin
* 1/4 cup olive oil

Egg rolls

* 1 large avocado, peeled, pitted, & diced
* 2 tablespoons sun-dried tomatoes packed in oil, chopped
* 1 tablespoon minced red onion
* 1/2 teaspoon fresh cilantro, chopped
* 1 pinch salt
* 3 egg roll wraps
* 1 egg, beaten

Directions:

Prep Time: 30 mins
Total Time: 34 mins

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!

The Cheesecake Factory

White Chocolate Berry Mini Pies

2010-12-30T12:46:00.000-08:00

6 pre-made mini graham cracker crusts
1 egg white, beaten
1 cup heavy cream
4 oz cream cheese, mixed until smooth
4 oz White Chocolate, chopped
1 tsp vanilla
6 Tbsp Nutella
Fresh Berries for garnish

Preheat oven to 375

Brush the graham cracker crusts with beaten egg white and bake for 5 minutes. Remove the
from oven and allow them to cool completely.

In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.

Put the white chocolate in the bowl, and stir until completely melted. set aside.
In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.

Add the softened cream cheese in 3 parts, mixing well in-between each addition.
Whip to a whip creamed consistency.

Fold in the melted chocolate.

Cover and place the chocolate, cream cheese mixture in the fridge for about one hour.

Place one tablespoon of the Nutella in each of the tarts.

Place the chocolate mixture in a zip lock bag, snip off the edge and pipe it into the mini pie shells.

Garnish with fresh berries.

Refrigerate until ready for serving.

The Hungry Housewife

Nutella Hot Chocolate

2010-12-30T12:42:00.000-08:00

1 cup milk (I use skim)
2 1/2 Tbsp Nutella
1 Tbsp Cocoa
Tiny pinch of salt

In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot.

Pour in a cup and top with homemade whipped cream and shaved chocolate.

The Hungry Housewife

Churros

2010-12-30T11:59:00.000-08:00

1 cup water
2 tbsp brown sugar
1/2 tsp salt
1/3 cup unsalted butter
1 cup all purpose flour
2 eggs
1/2 tsp vanilla extract
1/4 cup granulated sugar
1 tsp cinnamon

- In a small dish, mix 1/4 cup sugar and cinnamon. Set aside

- In a 3-quart saucepan, bring the water, brown sugar, salt, and butter to a good boil. Remove from the heat and add the flour all at once. Mix until well blended, this might take some muscle!

- In a separate bowl, mix the eggs and vanilla together, then add to the flour mixture. Stir until well blended.

- Fit a piping bag with a large star tip, and scoop the dough into the bag

- Preheat 1-1/2 inches of vegetable oil in a 10-12" frying pan to 375 degrees F. Make sure it's hot enough or else you'll end up with soggy churros, but it's also important that the the oil doesn't get too cool or the outsides will get too crisp before the insides fully cook.

- Once the oil is hot enough, squeeze some dough into the oil (about 4 inches long) and use a scissor to release the dough from the tip. It's helpful to have a helper for this part

- Cook 4 churros at a time, for about 1 minute on each side, or until they're golden brown in color.

- Use a slotted spoon to remove the churros from the oil, and place immediately on a paper towel-lined plate to absorb the excess oil

- While still warm, roll each churro into cinnamon sugar mixture until well coated (This is another job for another friend if you have one handy)

- Serve immediately to hungry friends! You can serve these with some melted chocolate sauce if you wish.

Recipes yields about 20 churros

Cooking Mexican

Cocunut Syrup

2010-12-30T11:37:00.000-08:00

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Sister's Cafe

Ebilskivers

2010-12-30T11:35:00.000-08:00

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 T. sugar
4 eggs, separated
2 cups milk
4 T. melted butter

Fillings of your choice:
jam, peanut butter, Nutella, fruit, chocolate chips, apple pie filling. *Our favorite is strawberry jam with a little cream cheese.

Syrup, whipped cream, or powdered sugar for serving

Directions:
In a bowl, whisk together flour, baking powder, salt, and sugar. In a small bowl, lightly whisk egg yolks, then whisk in the milk and the 4 T. melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with a whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions.

Put 1/4 butter in egg well of the Ebilskiver pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 T. batter into each well. Put 1 tsp. filling of your choice in the center of each pancake and top with 1 T. of batter. Cook until the bottoms are golden brown and crispy 3 to 5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden. Transfer to a plate. Serve immediately. Makes about 40.

Williams-Sonoma Kitchen

Avacado Feta Salsa

2010-12-30T11:30:00.000-08:00

2 plum tomatoes, chopped
2 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1/3 c. chopped cilantro
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
lemon
salt and pepper to taste

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. I also squirted some lemon juice on it to give it more flavor and to keep the avocados from browning as quickly. Mix in cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Salt and pepper to taste. Cover, and chill for at least an hour. Serve with tortilla chips. *It does not keep long because of the avocado so it is best to make it close to when you are serving it.

All Recipes

Cafe Rio

2010-12-30T11:25:00.000-08:00

Café Rio Pork

7-8 lbs. pork roast (Do a 3-4 lb pork roast if you are just doing your family)
4 cups root beer
5 (8oz) cans tomato sauce
4 T molasses or honey
3 tsp. minced garlic
½ tsp. salt
2 - 3 cups brown sugar
pepper to taste
4 tsp. cumin

Recipe Note: The above sauce makes a ton! So if you have a 3-4 lb pork roast, half the sauce.

Salt and pepper roast and cook in crock pot 8 hours or overnight on low in water. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy. Add the rest of the ingredients to the crockpot and add shredded pork. Cook another 4 hours in crockpot on low.

Café Rio Chicken

5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

Café Rio Lime Cilantro Rice
(Double this for large crowd)

2 Tb. Butter
pepper to taste
1 ¼ rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tb. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice, add liquid, and other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes.

Pico de Gallo

5 plum tomatoes
1/2 large or small red onion
3 jalapenos (optional)
cilantro
lime juice
salt
Quantities are approximate
Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.

Tomatillo Dressing

1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.

Blend all together in a blender or food processor.
*I like the above dressing a little better but I can't always find tomatillos so the recipe below is pretty close too.

Creamy Cilantro Dressing

1 16 oz jar La Victoria or Herdez mild green salsa
½ c buttermilk (or milk with a squirt of lemon)
1 pkg Buttermilk Ranch Dressing (dry)
½ cup sour cream
½ cup mayo
1 cup fresh cilantro
2 cloves pressed garlic
½ tsp cayenne (if desired)
½ tsp salt
2 Tbs. fresh lime juice
½ tsp cumin
¼ - ½ cup sugar
few drops of Tabasco if desired

Blend together in blender until smooth and creamy.

For salads serve in the following order:
tortillas (I warm mine in foil pans like cafe rio in the oven with cheese)
cheese
black or pinto beans
lime rice
shredded chicken or pork
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
grated Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Grilled Brushetta Chicken

2010-12-30T11:21:00.000-08:00

4 small boneless skinless chicken breast halves
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I always use more than 2 Tbsp. and I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done.

Kraft Foods

Chicken Avacado Enchilada

2010-12-30T11:18:00.000-08:00

3 c. chopped, cooked chicken
2 1/2 c. salsa
2 heaping tsp. ground cumin
1 1/2 c. chopped red or green pepper
6 oz cream cheese, cubed and softened
1 c. sliced green onions, with tops or a medium purple onion
2/3 c. sliced ripe olives
2 ripe avocado, peeled, pit removed, and cubed
4 (12 inch in.) flour tortillas
Cheese
1 can of enchilada sauce for dipping
Optional
Sour cream
Extra Olive slices
Diced Tomatoes

Throw pepper and onion in with chicken last minute or two of cooking it. Combine chicken mixture, 1 cup of salsa, and cumin in saucepan. Simmer and stir 5 minutes. Add cream cheese and olives. Stir until cream cheese melts.

Divide avocado pieces evenly between tortillas. Put avocado pieces in a strip down the center of each tortilla.Top with a strip of a heaping 1/2 cup of chicken mixture.

Roll up tightly. Cut in half and place each half seam side down in greased 7 by 11 inch baking dish.
Spoon remaining 3/4 cup salsa over enchiladas. Cover tightly with foil.

Bake in 350 degree oven for 25-30 minutes or until hot.

Top with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.

Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice. Serves 6-8.

Jello Pretzel Salad

2010-12-30T11:16:00.000-08:00

2 1/2 c. pretzels (crushed fine)
3 Tbsp. brown sugar
3/4 c. butter
1 (6 oz) pkg instant strawberry jello
1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries (I prefer fresh)
1 ( 8 oz ) pkg cream cheese
1 c. sugar
8 oz. cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust. Pour jello over cream cheese layer. Refrigerate.

Pepperoni Pizza Twist

2010-12-30T11:11:00.000-08:00

1 package (3.5 oz) pepperoni, diced (I usually do around 5 oz)
1 can (3.25 oz) sliced olives, drained
2 T. snipped fresh parsley
3/4 cup shredded mozzarella cheese
2 T. all purpose flour
1 garlic clove, minced
2 packages (11 oz) refrigerated French Bread dough
1 egg
1 tsp. Italian seasonings
2 T. fresh Parmesan
1 can (15 oz) pizza sauce
diced green pepper (optional)

Preheat oven to 375 degrees.

Combine pepperoni, olives, parsley, mozzarella cheese, flour, and garlic. Place bread dough seam sides up, cut lengthwise, open up and sprinkle with a little flour to keep from sticking. Roll and create a well to put in filling. Spoon mixture in well. Gather up edges and seal. Leave opening in the center of the twist. Brush egg white and seasonings on twist. Sprinkle Parmesan cheese. Bake 30 minutes. Slice and serve. Dip slices in pizza sauce.

Pampered Chef

Baked Zucchini Sticks

2010-12-30T11:05:00.000-08:00

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese)
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425°.
In a small bowl, beat egg whites and season with salt and pepper. In a ziploc bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

The Girl Who Ate Everything Food Blog

Chicken Salad Crossiants

2010-12-30T11:04:00.000-08:00

3-4 cooked chicken breasts (I boiled mine)
2 chopped hard boiled eggs
¾ cup miracle whip
½ cup chopped onion
½ cup chopped walnuts (I used pecans. You can use slivered almonds too)
1 cup chopped purple grapes (half or quarter them)
Salt and pepper

Shred the cooked chicken breasts into small pieces. Mix in miracle whip.
Combine and stir chopped hard boiled eggs, onion, walnuts, and purple grapes.
Add salt and pepper to taste.

Serve on croissants.

"Empty Tomb" Marshmellow Delights

2010-12-30T10:59:00.000-08:00

1 (8 ounce) package refrigerated crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter, melted

Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. *Make sure to seal well or all the marshmallow will escape.

Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn't overflow.

Bake at 375 degrees for 13 to 15 minutes. Eat warm.

Here's a breakdown of the symbolism:

* Large Marshmallows - body of Jesus
* Melted Butter - oils of embalming
* Cinnamon & Sugar Mix- spices used to annoint the body.
* Crescent Roll - the wrapping of Jesus’ body or the tomb.
* Oven – the tomb
* Cavity in bun – the empty tomb or the empty cloths

Lemon Blueberry Muffins

2010-12-30T10:58:00.000-08:00

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup softened shortening or butter (I used butter)
1 cup frozen blueberries

Topping
1/4 cup butter, melted
1/2 T lemon juice
1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and shortening (or butter). Add dry ingredients and stir to combine. Stir in blueberries gently. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice for the topping. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

Bowtie Chicken Ceasar Salad

2010-12-30T10:53:00.000-08:00

2 bunches green leaf lettuce, chopped
1 bag Marie Calendars Fat Free Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, boiled with an onion and salt and pepper
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Brianna’s Asiago Caesar Dressing

Toss all the above ingredients with Caesar dressing right before serving. Serves 20-25.

*I like Brianna's dressing because it is potent and you don't have to use a lot but you could substitute another quality Caesar dressing as well.

Strawberry Cream Puff Cake

2010-12-30T10:51:00.000-08:00

2 cups or one carton of strawberries, sliced

Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan).

Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Don't look at my picture. I skimmed the instructions and put it 2 inches up the side instead of one. This part can be tricky. I've found sometimes it's easier to spread with clean hands.

Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (sift if necessary)and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries. Keep in the fridge until serving.

Coconut Grilled Corn

2010-12-30T10:48:00.000-08:00

3/4 cup unsweetened coconut milk
2 tbs. light brown sugar
1 bay leaf
1/4 tsp. salt
4 ears sweet corn, husked or husk stripped back and tied together to form handle

*The handle idea is cute in theory but mine burnt on the grill and flew everywhere so if you tie the husks back hang them off the grill so they don't burn or just take the husks off all together.

1. Combine coconut milk, sugar, bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.

2. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it grills until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs.

3. Baste corn one final time, transfer to platter or plates, and serve.

Roasted Asparagus with Balsamic Browned Butter

2010-12-30T10:47:00.000-08:00

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Make sure not to burn it just get it to a point where the butter has a nutty smell. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately

The Girl Who Ate Everything Food Blog

Poppyseed Bread

2010-12-30T10:38:00.000-08:00

3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Mix all together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

The Girl Who Ate Everything Food Blog

The Ultimate Twice Baked Potato

2010-12-30T10:37:00.000-08:00

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 to 1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees.

Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

All Recipes

Swiss Chicken

2010-12-30T10:18:00.000-08:00

4 chicken breasts
6-8 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 box Stove Top Stuffing
1/4 cup butter melted

1. Pound chicken breast to even out the thickness of the chicken. You can place the chicken between to layers of saran wrap and use a rolling pin or a meat mallet if you have one. If I buy the Costco chicken breasts I just slice them in half horizontally and skip the meat pounding step.

2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.

3. Top chicken with the slices of Swiss cheese.

4. In a small bowl, mix soup and milk until well blended.

5. Pour soup mixture over chicken.

6. Top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.

7. Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer. Serves 6-8.

Real Mom Kitchen

Pumpkin Rolls

2010-12-30T10:16:00.000-08:00

Beat 3 eggs high speed for 5 min
Slowly add 1 Cup Sugar
2/3 C Pumpkin
1 t. Lemon Juice

Add:
¾ C Flour
2 t. Cinnamon
1 t. Baking Powder
½ t. Salt
1 t. Ginger
1 t. Nutmeg

Filling:
1 8oz Cream Cheese
¼ C Butter – soften
1 C Powder Sugar
½ t. Vanilla

Grease and flour cookie sheet – pour batter rectangular shape (don’t fill the sheet) Bake 350 for 15 minutes. ¼ C Powder Sugar on terrycloth towel. I would put more just to ensure that your roll doesn't stick to your cloth. Loosen with spatula and flip on to the towel, gently roll with towel and let cool in fridge.

When cooled unroll, put in filling, and roll back up and refrigerate. It's really hard to not crack the dough when rolling but if it does don't stress. Also, slightly dampening the cloth helps. It'll all go back together when you put it in the fridge. It is way better the next day after it's been completely refrigerated. Cut into 1 inch slices to serve.

The Girl Who Ate Everything Food Blog

Creamy Ham and Potato Soup

2010-12-30T10:13:00.001-08:00

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Note: I added some carrots that I had and Becky said she adds a can of corn too which would be good.

Directions:

1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

All Recipies

Ruth's Chris Sweet Potatoes

2010-12-30T10:07:00.000-08:00

Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture:
3 cups cooked and mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
(splash of milk if needed)

Note: To cook sweet potatoes first wash and dry them carefully then you can either:
1) Bake them at 400 degrees for 50-60 minutes
2) Boil them for 30 minutes or
3) Pierce them with a fork and microwave them for about 15-20 minutes.

Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.

Ruth's Chris

Green Beans with Almonds and Bacon

2010-12-30T10:02:00.000-08:00

1 pound green beans
1/4 cup butter
1/4 cup sliced almonds
3 slices of cooked bacon
1/4 teaspoon garlic powder or minced garlic
salt to taste

Directions

Snap off the tough ends and remove strings from green beans. Cut green beans in half.

In a large saucepan place green beans in 1" of boiling water and simmer for 10-15 minutes or until tender. Drain.

Melt butter in a small saucepan. Add bacon, almonds, garlic powder, and salt and stir.

Pour sauce over green beans. Toss and serve.

Time Saving Tip: To save time use precooked bacon. Microwave precooked bacon for 30-60 seconds to make it extra crisp.

Tip: To make the green beans more festive for the holidays, add 1/4 cup of dried cranberries.

The Girl Who Ate Everything Food Blog

EASY SKILLET CHICKEN PARMESAN

2010-12-29T22:34:00.000-08:00

6 tablespoons grated Parmesan cheese
1 ½ cups Prego Spaghetti Sauce
6 small boneless chicken breast halves (1 ½ pounds)
1 ½ cups shredded mozzarella cheese

Stir 4 tablespoons Parmesan cheese into pasta sauce. Spray skillet with cooking spray and heat 1 minute. Add chicken and cook until browned. Drain. Pour pasta sauce over chicken; turn breasts over to coat both sides with sauce. Cover and cook over medium heat 10 minutes or until done. Top with mozzarella cheese and remaining 2 tablespoons Parmesan cheese. Let stand 5 minutes or until cheese is melted.
Yield: 6 servings

Erin Ropelato

CHICKEN LASAGNA

2010-12-29T22:33:00.000-08:00

½ cup flour
½ cup melted butter
2-3 cups broth
½ teaspoon basil
½ teaspoon salt
2-3 cups chopped chicken (cooked)
8 ounces lasagna noodles
1 10 ounce package broccoli or spinach
16 ounces cottage cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees. Blend flour into melted butter in saucepan. Stir in chicken broth, basil and salt. Cook until thickened; stirring constantly. Layer chicken, noodles, broccoli, cottage cheese, cream sauce and mozzarella half at a time in 9X13 pan. Top with Parmesan cheese. Bake for 1 hour.
Yield: 8-10 servings

Erin Ropelato

CHICKEN ENCHILADAS

2010-12-29T22:29:00.000-08:00

4 chopped, well done chicken breasts (boiled)
1 chopped onion
1 4 ounce can chopped green chilies
1 3.8 ounce can of sliced olives
1 can cream of chicken soup
1 pint sour cream
1 teaspoon cummin
1/3 cup chopped cilantro
2 cups shredded Cheddar/Jack cheese
1 dozen flour tortillas

Saute onions in butter or oil. Add the chicken, green chilies, and olives. In another bowl make they sauce by mixing the soup, sour cream, cummin and cilantro. (Break the leaves off of the stems and use only the leaves). Shred the cheese. Mix half of the cheese in with half of the sauce plus all of the chicken. Spoon some of the mixture into each tortilla and roll them up. Place in a 9X13 pan with the seam side down. Put the remaining sauce over the top and sprinkle the remaining cheese on top. Bake at 350 degrees for 30 minutes.

Erin Ropelato

BARBEQUED TURKEY FILLETS

2010-12-29T22:26:00.000-08:00

½ cup oil
½ cup soy sauce
1 cup 7-Up
1/8 teaspoon garlic powder
¼ teaspoon horseradish
6 boneless, skinless turkey breasts (can use chicken also)

Mix all ingredients together except the turkey. Pour mixture over turkey in a gallon sized Ziploc bag and marinate for several hours or overnight in the refrigerator. Barbeque turkey on a grill. (or bake for 30 minutes at 350 degrees)

Erin Ropelato

CALZONES

2010-12-29T22:24:00.000-08:00

9 rolls of frozen dough (Texas style) thawed but still cold
½ cup diced meat
½ cup sliced olives
½ cup mushrooms
1/4 cup chopped green peppers
½ cup grated mozzarella cheese
1 cup heated pizza sauce

Flatten each roll into an 8" circle. Combine meat, olives, mushrooms, green peppers and cheese. Place 1/4 cup filling mixture on each circle. Fold dough over (like a turnover) and seal edges with a fork. Place on a baking sheet sprayed with non-stick cooking spray. Bake 20-25 minutes at 350 degrees. Dip in pizza sauce or serve topped with pizza sauce and cheese.

LEMON PEPPER GRILLED SALMON

2010-12-29T22:23:00.000-08:00

1/8 -1/3 cup lemon-pepper seasoning
2 tablespoons olive oil
2-3 cloves fresh garlic, crushed
7 (6 oz.) salmon fillets
1-2 lemons, cut into wedges

Make a paste of the lemon pepper, olive oil and garlic. Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste. Cover and chill 20 minutes (don’t let sit too long or the salt with start to cook the fish). Grill (medium heat for 7-12 minutes) or broil (high) until salmon is cooked to your liking–it should be just starting to flake and it should look like milk is starting to seep out of the fish. (Or cook in oven at 400 degrees for 15-20 minutes). Garnish with fresh parsley and serve with lemon wedges.

Erin Ropelato

POTATO CHIP CHICKEN

2010-12-29T22:21:00.000-08:00

4-6 boneless, skinless chicken breasts
¼ cup milk
1 cup crushed potato chips
¼ cup grated Parmesan cheese
¼ cup dried thyme
1 tablespoon dried bread crumbs
2 tablespoons butter

Place milk in a shallow pan. In another bowl combine potato chips, Parmesan cheese, and thyme. Dip chicken in the milk, then coat with the potato chip mixture. Place chicken in a greased 8 inch square baking dish. Sprinkle with bread crumbs; drizzle with butter. Bake uncovered at 350 degrees for 25-30 minutes or until juices run clear.

Grandma Wanda Peterson

HALIBUT

2010-12-29T22:20:00.000-08:00

1 pound halibut
¼ cup milk
1 cup crushed potato chips
¼ cup grated Parmesan cheese
¼ cup dried thyme
1 tablespoon dried bread crumbs
2 tablespoons butter

Place milk in a shallow pan. In another bowl combine potato chips, Parmesan cheese, and thyme. Dip fish in the milk, then coat with the potato chip mixture. Place halibut in a greased 8 inch square baking dish. Sprinkle with bread crumbs; drizzle with butter. Bake uncovered at 500 for 12-14 minutes or until fish flakes easily with a fork.

Grandma Wanda Peterson

FETTUCCINI WITH LEMON GARLIC SHRIMP

2010-12-29T22:19:00.000-08:00

1 pkg. (9oz.) Fettuccine
3 tablespoons butter or margarine
1/4 cup onion, chopped
4 cloves garlic, chopped
1 can (14.5 oz.) chicken broth
2 tablespoons cornstarch
1 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons shredded Parmesan cheese

Melt butter in large skillet. Add onion, and garlic; cook until onion is tender. Add chicken broth and cornstarch; mix until smooth. Cook until sauce is thickened and translucent. Add shrimp, parsley and lemon juice; cook until shrimp turns pink. Prepare pasta according to package directions. Toss pasta with shrimp mixture. Garnish with Parmesan cheese.
Yield: 4 servings

Erin Ropelato

CITRUS GARLIC SHRIMP

2010-12-29T22:16:00.000-08:00

½ cup olive or vegetable oil
½ cup orange juice
1/3 cup lemon juice
3-4 garlic cloves, minced
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
1 package (1 pound) linguine
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese
Minced fresh parsley

In a blender or food processor, combine the first eight ingredients; cover and process until blended. Pour into a large skillet; heat through. Meanwhile, cook linguine according to package directions. Add shrimp to garlic mixture; cook for 5 minutes or until shrimp turn pink. Thicken if desired. Drain linguine; top with shrimp. Sprinkle with Parmesan cheese and parsley.
Yield: 6 servings

Erin Ropelato

PINK JELL-O SALAD

2010-12-29T22:15:00.000-08:00

1 large strawberry Jell-O
2 small vanilla puddings
4 cups water
2 packages Dream Whip

Boil Jell-O, pudding and water. Let it set overnight. Make Dream Whip as directed and mix in with the Jell-O mixture.

Bonnie Peterson

CREAMY JELL-O LAYERS

2010-12-29T22:13:00.000-08:00

1 pkg. Jell-O Gelatin (3 oz.)
1 ½ cups boiling water
1 tub Cool Whip (8 oz.), divided
Fresh fruit

Dissolve Jell-O in 1 ½ cups boiling water. Whisk in 2 cups Cool Whip. Pour into individual dishes. Chill until set (15-30 minutes). Top with sliced fresh fruit and additional topping.

Erin Ropelato

COOL VEGGIE PIZZA

2010-12-29T22:05:00.000-08:00

1 package crescent roll dough
1 package cream cheese, softened
1 ½ teaspoons mayonnaise
1 tablespoon dill weed
Salt and ground pepper to taste

Preheat oven to 350 degrees. Spread crescent roll dough into a 12 inch circle. Pinch seams together to seal. Bake 10-12 minutes until lightly browned. Remove from oven. Cool completely. Blend together remaining ingredients. Spread cream cheese mixture on top of cooled crust.

Toppings: Choose 3, all finely chopped.
Zucchini
Mushrooms
Green or red peppers
Broccoli
Green onions
Tomatoes, seeded
Cucumbers, seeded
Cherry tomatoes

Sprinkle a layer of each vegetable over the cheese layer. Refrigerate before serving. Can make one day ahead of time.

Pampered Chef

WAFFLES

2010-12-29T20:27:00.000-08:00

6 eggs
3 cups buttermilk
2 teaspoons baking soda
2 cups white flour
1 ½ cups wheat flour
4 teaspoons baking powder
1 teaspoon salt
1 cup melted butter

Beat eggs until foamy. Add buttermilk, soda, flours, baking powder and salt. Mix well and add melted butter. Cook in waffle iron until done.

Erin Ropelato

VANILLA FRENCH TOAST

2010-12-29T20:24:00.000-08:00

2 eggs
½ cup low-fat vanilla yogurt
1/4 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Salt to taste
6 slices challah or Italian bread

In a mixing bowl, beat together eggs, yogurt, milk, spices, vanilla and salt. Heat a lightly oiled griddle or skillet over medium-high heat. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot and top with yogurt of fresh berries.

Erin Ropelato

DUTCH OVEN MOUNTAIN MAN BREAKFAST

2010-12-29T20:23:00.000-08:00

2 pounds country sausage
1 package cubed hash browns
8 eggs, beaten

Crumble and brown sausage in Dutch oven. Remove sausage and drain; set aside. Using sausage drippings, brown hash browns (using more oil if needed). Level hash browns on bottom of Dutch oven, then add sausage on top of hash browns. Add ½ cup water to eggs and beat thoroughly and pour over sausage evenly, then sprinkle cheese on top. Cook from top and bottom 15-20 minutes until eggs are firm.
Yield: 10 servings

Grandma Wanda Peterson

CHICKEN FONDUE

2010-12-29T20:21:00.001-08:00

1 chopped medium onion
1/4 cup Italian salad dressing
2 cans (14.5 oz. each) chicken broth
½ cup apple juice
2 tablespoons cornstarch
8 boneless skinless chicken breasts (cut into chunks)
vegetables

Cook and stir onion and Italian dressing in a fondue pot. Add chicken broth apple juice and cornstarch. Heat to simmer just before serving. Dip chicken and vegetables in boiling hot broth to cook. Cook chicken about 3 minutes or until cooked through and vegetables for 2-3 minutes.
Yield: 8 servings

Erin Ropelato

CHEESE FONDUE

2010-12-29T20:20:00.000-08:00

1 ½ cups milk
1/4-1/2 teaspoon garlic salt or powder
2 ½ ounces grated Parmesan cheese
2 (8 ounce packages) cream cheese

Melt cheese with milk slowly. Stir until thick and smooth. Serve with French Bread-sliced or with toast.

CHEESECAKE FONDUE

2010-12-29T20:17:00.000-08:00

8 ounces cream cheese, softened
6 1/2 ounces marshmallow cream
2 tablespoons milk
1 teaspoon lemon juice

In a saucepan over medium-low heat, combine the cheese and marshmallow cream; cook, whisking constantly, until cheese and marshmallow cream are melted. Watch carefully to avoid scorching. Slowly add milk, 1 tablespoon at a time, stirring well to combine. Stir in lemon juice; mix well. Remove from heat and transfer immediately to a dessert fondue pot over candle flame. A small crock pot will also do.

Serve with maraschino cherries, strawberries, kiwi slices, mango pieces, graham wafers, chocolate wafers, chocolate cupcake cubes. (Would also be good with brownies.)
This is also good served cold as fruit dip.

Erin Ropelato

ICE CREAM IN A BAGGIE

2010-12-29T20:14:00.000-08:00

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Tips:Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging. Especially if you plan to do this indoors, we strongly recommend using gallon size freezer bags.

***Makes one serving!!

Erin Ropelato

HAYSTACK COOKIES

2010-12-29T20:12:00.000-08:00

12-oz. package of butterscotch chips
12 oz. Jar of peanut butter
9 oz. can of chow mein noodles
waxed paper

Melt the butterscotch chips in a saucepan over medium heat. When the chips have melted, add the peanut butter and remove from the heat. Stir well. Pour in the chow mein noodles. Mix thoroughly. Drop the mixture by spoonfuls onto waxed paper. These will form "haystacks". Let the haystacks harden for about one hour.

(Makes 3 to 4 dozen haystacks.)

HAMBURGER SANDWICHES

2010-12-29T20:10:00.000-08:00

2 vanilla wafers as the "bread"
1 chocolate cookie as the "hamburger"
vanilla frosting mixed with: red food coloring for the "ketchup", green food coloring for the "relish", yellow food coloring for the "mustard"

Children can assemble the "sandwich" with the chocolate cookie and assorted frostings. Top with a second vanilla wafer.

GO FISHING

2010-12-29T20:08:00.000-08:00

You will need for each person:

1/3 cup Goldfish crackers
10-12 pretzel sticks (fishing poles)
1-2 Tbs. peanut butter

Put the peanut butter and pretzels on a plate, goldfish in a bowl or cup. Dip a fishing pole in the peanut butter and "catch" a fish with it!

APPLE PIZZA

2010-12-29T20:06:00.000-08:00

1 package refrigerated biscuits, separate the package into 10 biscuits and then cut each biscuit in half.

Each child is given half a biscuit on a piece of wax paper

Spread 1 tsp. margarine on each biscuit.

Add thinly sliced apples. 2 to 3 slices for each child.

Sprinkle a dash of salt.

Sprinkle on sugar and cinnamon. Place on greased cookie sheet.

Bake in 400 degree oven for 7 to 9 minutes. ENJOY!

ANTS ON A LOG

2010-12-29T20:05:00.000-08:00

raisins
peanut butter
celery

Children can wash the celery that has been cut into 3-4 inch pieces. Spread peanut butter down the hollow center of the celery. Add the raisins to resemble ants marching down the log.

(While preparing the snack, you might teach the song "The Ants Go Marching One by One". )