Tuesday, December 15, 2009

Candy Cane Kiss Brownie Bites

I got this recipe from Jenny at Picky Palate. If you haven't visited her there, you really need to. She has wonderful recipes!
I changed this just a little. She made hers in mini cheesecake pans, which I don't have. I tried mini muffin pans, but it didn't work, because I couldn't get them out. I then tried regular muffin pans and these are the festive and delicious result!

Candy Cane Kiss Brownie Bites

1 brownie mix 9×13 inch size

Candy Cane Hershey Kisses

1/2 Cup chocolate chips

2 Tablespoons heavy cream

3 original candy canes, crushed

Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a muffin tin that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. Bake for about 20 -23 minutes or until brownies are cooked through. Let cool completely.

Melt chocolate chips in microwave, 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes.

Monday, December 7, 2009

Sugar Toasted Almond Salad

I made this salad to go with supper for a group at my house and we all enjoyed it.  The sugar toasted almonds adds a special touch.

Sugar Toasted Almond Salad
1/2 cup sliced almonds
3 tablespoons sugar

1/2 cup red wine or cider vinegar
1/3 cup salad oil
1/3 cup sugar
1 teaspoon yellow mustard
3/4 tablespoon poppy seeds

1 head romaine lettuce, torn in small pieces
6 ounce bag, baby spinach leaves
1 1/2 cup grape tomatoes
12 ounces cubed co-jack cheese
6 slices bacon, cooked and crumbled

  1. Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 5 minutes. Spread almonds in a single layer on waxed paper to cool.
  2. To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard and poppy seeds; set aside.
  3. Toss together the romaine lettuce, spinach,tomatoes,cheese and bacon in a large bowl. Sprinkle almonds and drizzle dressing over top of salad and toss just before serving.

Sunday, November 29, 2009

French Cream Mint Brownies

I got this recipe from my sister Cheri.  These brownies are easy to make and are so good!

French Cream Mint Brownies
1 pkg brownie mix
1/2 c. margarine softened
2 c. powdered sugar
1 T. milk
1 tsp. peppermint extract
1 drop green food coloring if wanted (I do use this and the filling is a light green, although it doesn't show in the picture)

1/2 c. margarine
6 oz. chocolate chips

Prepare brownie mix for a 9x13 pan as directed on package and bake.
For cream filling, mix together margarine and powdered sugar. Blend in milk, peppermint extract and green food coloring. Spread filling over cooled brownies. Refrigerate until firm.
For frosting, melt butter with chocolate chips and pour evenly over filling layer. Chill approximately 30 minutes. Cut into squares and return to refrigerator until firm. Serve chilled. Chocolate will crack if cut before it is chilled.

*I've made these for several gatherings and people always ask for the recipe, so I don't think you will be disappointed if you try them!

Wednesday, November 18, 2009

Chicken Enchiladas

This is a good recipe to use leftover chicken in, or with Thanksgiving coming, maybe you have some leftover turkey to substitute!  It works well with either.

Chicken Enchiladas
2 tablespoons butter
1/2 cup chopped onion
4 ounce can of diced green chilies, with juice
3/4 cup sour cream
1 can cream of chicken soup
2 cups cubed, cooked chicken
2 cups shredded, cheddar cheese, divided
10 large flour tortillas
1/3 cup milk

Melt butter; add onion and garlic and saute.  Stir in green chilies, sour cream and soup.  Remove 3/4 cup of sauce and set aside.  Add chicken and 1/2 cup of cheese.  Fill tortillas with chicken mix and roll up.  Place in greased 9X13 pan, seam side down.
Add milk and 1/2 cup cheese to remaining sauce.  Pour over enchiladas.  Sprinkle remaining 1 cup of cheese over top.
Bake at 350 degrees for 35 minutes.
Serve with green onions, sour cream and salsa if desired.
*This is a long time family favorite.  Heather says it may be her favorite meal ever!

Thursday, November 12, 2009

M & M squares

This recipe is an old favorite. Kids love it, but adults do too.

M & M Squares
1 cup peanut butter
3/4 cup oleo
1 1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/3 cup flour
1 cup quick oats
1 teaspoon baking soda
1/4 teaspoon salt
2 cups M & M's

Beat together peanut butter, oleo and sugar.  Add eggs and vanilla.  Mix flour, oatmeal, soda and salt.  Add to oleo mixture.  Mix in 1 cup M & M's.  Press into jelly roll pan.  Sprinkle remaining M & M's over dough.  Bake 350 degrees for 25 minutes.

Tuesday, November 3, 2009

Pizza Rolls

I tried out a new recipe that I got from my friend Betty, at A glimpse into midlife.  I changed it just a little, to fit our tastes and because she lives in Paraguay I switched the measurements from metric.  Anyway - they are good and in spite of using a yeast dough, they are surprisingly easy to make.  Hope you enjoy them too!
Pizza Rolls
1 tbsp. quick rising yeast
1 egg
1 cup warm milk
1/2 cup Oil
1 tbsp. Salt
3 - 4 cups flour, or until it makes a soft dough

Knead the dough thoroughly then put in a warm place and let rise for about an hour. This is not a very big recipe, so it´s not much dough.

While the dough is rising you can prepare the filling:
8 ounces mozzarella cheese
8 slices bacon, cooked and crumbled
8 ounces ham, chopped finely
1 garlic clove
1 Tomato
1 jalapeƱa pepper
Oregano and any other spices you enjoy. 
* You may change the meat to other types, or add you own favorit pizza filling.
Mix this all together in a bowl.

After dough is risen, take about half the it (beware it´s pretty soft and sticky, use lots of flour), and roll it out into an oblong shape. Then you sprinkle the filling mixture onto the rolled out dough.
Then you roll it up till it resembles a log.
Slice pieces off the log and lay them filling side down on a baking sheet.
Let them rise for about 15 minutes.
Bake in a preheated oven, 400 degrees for 20 minutes.
*These rated a 9 on Bob's scale.

Saturday, October 3, 2009

Mother Load Cookie Bars

I found the recipe for these cookie bars on a blog and tried them out this week. Imagine all your favorite cookies in one bar and that's what these are!
I took them to a church meeting and everyone loved them. So will you!

Mother Load Cookie Bars

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray. (I found it helped to break the dough up and let it warm up just a little before trying to spread it in the pan)

Layer 2: Double Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips

In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

1 Cup creamy peanut butter

1/2 Cup granulated sugar

1 egg

Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.

Layer 4: Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

2 eggs

1 Tablespoon pure vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag chocolate chips

Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bowl; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.

Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

This recipe was created by Jenny at The Picky Palate. We rate it a 1o.

Tuesday, September 8, 2009

Pasta Salad

This is a recipe I got from Bob's Mom before we got married, so it's an oldie! (but a goodie) The ingredients can be varied with what you like or have on hand, and it always tastes good.

Pasta Salad
1 cup shell macaroni (or twists or elbow...)
hard boiled eggs - I use 2, but you can add more or less to taste
1 small can tuna fish, or like amount of chopped ham, or diced chicken
1 can peas
1 tablespoon chopped pickles (optional)
1/2 cup salad dressing
1 cup shredded cheddar cheese

In 2 cups boiling water, cook pasta until tender. Place in colander and drill with cold water. Allow to cool.
Toss together meat, peas and pickles. Cut eggs fine and add to meat mix. Stir in pasta and salad dressing. Stir in cheese.
Refrigerate overnight. You may need to add more salad dressing before serving, as pasta my absorb some.
*This is another family favorite and gets a 10!

Monday, August 31, 2009

Joanie's Chocolate Chip Cookies

These cookies are a favorite in our house. I got the recipe from a friend at church . She is known for these cookies and they always get a good price when she makes them for the annual youth auction. The recipe is actually her Grandma's, so it has stood the test of time! These cookies turn out different that the standard Toll house cookies. They are lighter and crispier.

Joanie's Chocolate Chip Cookies
1 cup sugar
1 cup brown sugar
2 sticks margarine or butter
1 cup vegetable oil
1 egg
1 teaspoon vanilla
1 tablespoon milk
1 teaspoon salt
1 teaspoon baking soda
4 cups flour
2 - 12 ounce pkg semi-sweet chocolate chips

Combine sugars and butter and cream well. Add oil, egg, vanilla and milk. Mix together. Add salt, soda, and flour and mix well. Stir in chocolate chips. Drop by teaspoons on cookie sheet or warm baking stone. Bake at 350 degrees for 17 to 20 minutes or until lightly browned.
*These rate a 10, especially for Andy. Joanie has made them for him several times when he has had leave and could come home. He is always thrilled!

Sunday, August 16, 2009

Malted Milk Ball Dessert

This recipe has been one of Andy's favorites since he was little. He used to call basketballs "boop balls" when he was little and since this dessert had "balls" on the top, he called it Boop Ball Dessert. We still call it by that name! It's a nice refreshing dessert in the summer.

.Malted Milk Ball Dessert

1/2 cup sugar
2 cups graham cracker crumbs
1 stick melted butter
Mix and press into a 9 x 13 pan.

1/2 gallon vanilla ice cream, softened
12 ounces crushed malted milk balls
Stir together and spread over crust. Freeze.
Top with 8 ounces softened Cool Whip spread over frozen filling. Garnish each piece with a malted milk ball.

.*This is a long time favorite that rates a 10

Tuesday, August 4, 2009

Japenese Chicken Salad

This is a recipe I got from my mom. It's great for potlucks and is always liked!

Japanese Chicken Salad
1 cup slivered almonds
2 cups cooked, cubed chicken
3 ounces Ramen noodles, chicken flavor (keep flavor packet for sauce)
2 chopped green onion
1 bag coleslaw mix
Put almonds in single layer on cookie sheet. Toast at 350 degrees for about 7 minutes or until lightly browned. Set aside and cool.
Put chicken in large bowl. Stir in coleslaw mix, crumbled noodles and onions.

1 pkg noodle seasoning
1/2 cup oil
3 tablespoons vinegar
1 tablespoon sugar
1 teaspoon Accent
1/2 teaspoon salt
1/2 teaspoon black pepper
Combine all ingredients and pour over chicken and cabbage mix. Stir together to mix. Place in refrigerator overnight. Just before serving, sprinkle with almonds.

*Bob doesn't like this, but he doesn't like any chicken salads. I think it's a 10 and have had lots of requests for the recipe, so it must be good!

Tuesday, July 28, 2009

Ice Cream Dessert

I'm sorry I don't have a picture of this one. I make it frequently so there is really no excuse for this. However - it's such a good summer dessert that I decided to post it and not wait for a picture! This is one of my families favorite desserts. I like it because it can be made ahead of time, and can easily be changed.

Ice Cream Dessert
24 Oreo cookies
1/3 cup margarine, melted
1/2 gallon ice cream, flavor of your choice (Mackinaw Island fudge, mint chip. coffee, heath bar, are all good)
Crush the Oreo cookies and mix with melted margarine. Press into 9x13 pan and place in freezer. Allow ice cream to soften and spread on top of frozen crust.
6 squares semi -sweet chocolate
3 tablespoons margarine
1 1/2 cup powdered sugar
1 cup evaporated milk
Combine topping ingredients. Cook and stir over medium heat until thickened. Allow to cool completely and spread over ice cream. Freeze.
* This is an easy 10 in our family!

Saturday, June 27, 2009

Chili Corn Bread Salad

Here's a great salad recipe for you. I made it when we had a group over and it was really good!

Chili Corn Bread Salad
1 pkg (8.5 oz) corn bread/muffin mix
1 egg
1/3 cup milk
1 can (4 oz) chopped green chilies
1/8 tsp ground cumin
1/8 tsp ground oregano
Mix all of above and bake at 400 degrees for 20 minutes. Cool.

1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing
Mix to make dressing.

1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
3 medium tomatoes, chopped
1 green pepper, chopped
1/2 cup green onion, chopped
1/4 cup fresh cilantro
2 cups shredded cheddar cheese

In a 9x13 glass pan or a large glass bowl, crumble half of the corn bread. Spread half of the dressing over bread. Layer with half the beans, corn, tomatoes, pepper, onion, cilantro and cheese. Repeat layer. Cover and refrigerate for at least 2 hours before serving.
* this was a huge hit and gets a 10!

Wednesday, June 24, 2009

Crispy Chicken Wontons

I made these recently for a night with friends and they were so good!

Crispy Chicken Wontons
8 ounces cream cheese
3 tablespoons mild green chili, diced
1 tablespoon jalapeno, diced
1/8 cup seasoned bread crumbs
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 cups cooked chicken breast, diced finely
1 pkg wonton wrappers
vegetable oil for frying
In large bowl, combine cream cheese, chili, jalapeno, breadcrumbs, garlic, salt and chicken. Mix well.
Wontons may be made in two ways: place 2 teaspoons of filling in center of wrapper, moisten one side with egg white to seal and roll. This makes a larger size, long roll.
Or, place 1 teaspoon in center of wrapper, moisten one side with egg white and fold diagonally to make a triangle. You will have more appetizers, smaller in size.
Press edges together and seal. In deep saute' pan on high, heat oil and fry wontons until golden, about 1 and 1/2 minutes. These may be served immediately or frozen and microwaved or reheated in oven. They reheat well.
Serve with sweet and sour sauce.
*We really liked these and gave them a 10

Tuesday, June 16, 2009

Chicken Bacon Crescent Ring

I tried this recipe for the first time this week, we liked it and it goes together quickly.

Chicken Bacon Crescent Ring

2 (8 ounce) tubes crescent rolls
6 ounces pre-cooked chicken breast, chopped in small pieces (I used Hormel brand - found in refrigerator section)
1 1/2 cups swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped red or green pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 tablespoons mustard
1 tablespoon Italian salad dressing mix

Preheat oven to 375 degrees. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 inches from edge of a round stone or a greased 14 inch pizza pan, with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping with wide ends (dough will look like a sun when complete). Lightly press wide ends together.
In small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20 - 25 minutes or until golden brown.
Yield: 8 servings
* we rated this a 9

Monday, June 1, 2009


I recently received this "Lovely Blog" award from dd of Flickr Project 365. dd and I both have a photo blog and I've really enjoyed getting to know her through her daily pictures and postings. Thanks dd!
I'm passing this award on to anyone who is a follower of this blog. You are all lovely!

Sunday, May 17, 2009

Rhubarb Coffe Cake

This is a recipe I make frequently in the spring, when rhubarb is fresh. It mixes together quickly and is so good!

Rhubarb Coffee Cake

1/2 cup oil
1 1/2 cup sugar
1 egg
1 cup buttermilk (I use regular milk with no problem)
2 heaping cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rhubarb, cut thinly
1/2 package strawberry jello
1/2 cup sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees. Stir together oil, sugar and egg. Add buttermilk, then stir in flour, baking soda and salt. Stir in rhubarb. Pour into a greased 9 x 13 pan.
Sprinkle the 1/2 package of jello over top and swirl through batter with a knife.
Mix together the remaining sugar with the cinnamon and sprinkle on top of batter.
Bake at 350 degrees for 40 minutes or until cake tests done.
Serve topped with whipped topping.

* This is always a hit and rates a 10!

Sunday, May 10, 2009

Ice Cream Sandwich Dessert

This is a simple to put together dessert that looks fancy when cut, and is so good!
Ice Cream Sandwich Dessert
2 boxes ice cream sandwiches
12 ounces Cool Whip, thawed
2 bags Heath Toffee Bits
Open sandwiches from one box and place in 9 x 13 pan, positioning to cover bottom of pan. Spread half of Cool Whip over ice cream sandwiches. Sprinkle 1 bag of the Heath bits over Cool Whip. Repeat layers and freeze.
This recipe fills a 9 x 13 to the top of the pan, so it makes a lot. When I make this for just my family, I half the recipe; still using a 9 x 13 pan and the pieces are just not as tall.
*This recipe gets a 10. It's one of the things Andy asked me to make the last time he was home.

Monday, April 20, 2009

Taco ring

My family likes taco's but we don't always want to deal with crumbly shells. This is a favorite way to eat a taco meal at our house!

Taco Ring
3/4 pound hamburg, browned and drained
1 pkg taco seasoning
1 cup shredded cheddar cheese
2 tablespoons water
2 pkg crescent rolls

Stir seasoning, water and cheese into browned hamburg. Unroll crescents and arrange in a circle on a round baking stone with the ends pointing out. (You can use a large cookie sheet, but it will cook quicker than on a stone)
Scoop meat onto wide part of each crescent triangle. Bring outside points in and tuck under dough at center.
Bake for 20 - 25 minutes at 375 degrees until lightly browned. Slice and serve wedges with lettuce, tomato, onion, cheese and sour cream.

*This one rates a 9

Monday, April 6, 2009

Grandpa Salad

This is a favorite salad in our house. I got the "recipe" from my daughter who got it from her husbands family. It's a salad that her hubby's grandpa always brought to family gatherings, which is why it has the name it does. I've made it to bring to potlucks and we've had it at home and it's always a hit. There is no actual recipe, so you can make as much or as little as you like. Sometimes I make a small version and bring it to work as my lunch.
Grandpa Salad
lettuce; variety of your choice, torn into bite size pieces
hard boiled eggs; sliced (I use 6 or 7 for a large bowl of salad)
bacon; cooked and broken into small pieces
cherry tomatoes
cheese, cut into small cubes (I use the Kraft crumbles variety)
mayonnaise (I use Kraft, reduced fat with olive oil)
Place lettuce into serving bowl. Stir in eggs, bacon, tomatoes and cheese. This may be done ahead of time. Immediately before serving stir mayonnaise into salad. Use just enough to coat the other ingredients.
It sounds funny to use mayonnaise but it really tastes good. My husband and one of the girls at work don't like mayonnaise but they like this salad!
* this gets a score of 10

Monday, March 16, 2009

Chili Tortilla Bake

This is an easy recipe to make and it makes a 9 X 13 pan, so you get a lot!

Chili Tortilla Bake

1 pound hamburg
16 ounces tomato sauce
1 can (14 1/2 ounce) black beans, drained and rinsed
1 can (8 3/4 ounce) whole kernel corn, undrained
1 can (4 1/2 ounce) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons minced onion
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon oregano
6 (8 inch) flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350 degrees. In large skillet, brown ground beef; drain.
Add tomato sauce, beans, corn and green chilies.
Stir in next 5 seasoning. Bring to a boil and reduce heat. Simmer, uncovered for 15 minutes.
In a greased 9 X 13 pan, place 3 tortillas to cover bottom, tearing and overlapping as needed.
Layer with half of meat mix, then half of cheese.
Top with another 3 tortillas, remaining meat and cheese.
Bake 30 minutes.

*This one rates a 9 at our house.

Monday, March 9, 2009

French Lasagne

This recipe is a family favorite. It's something my Mom used to make before I was married, and I've been married almost 28 years, so it's a classic!

French Lasagne
1 pound hamburg
1/2 pound sausage
1 small can tomato paste
1 tablespoon parsley
1/2 teaspoon oregano
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon worcestershire sauce
2 cans crescent rolls (I use the recipe type, with no perforations)
1 cup cottage cheese
1/4 cup parmesan cheese
4 slices mozzarella cheese

Brown meat and drain fat. Add tomato paste, parsley, oregano, onion, salt, pepper and worcestershire sauce. Simmer 10 minutes.
Place crescent rolls on cookie sheet, long side together. Pinch edges together.
Spread 1/2 of the meat mix down the middle of the crescent rolls.
Mix cottage cheese and parmesan cheese. Spoon over meat.
Spread remaining meat mixture over cheeses. Place slices of mozzarella over top of meat.
Bring sides of crescent rolls up and cover cheese. Seal together. Finished it should look like a large roll of French bread.
Bake 325 degrees for 25 minutes until top is golden. Top may be brushed with melted butter.

*My whole family likes this one. It's a 10!

Sunday, March 1, 2009

Angelic Fruit Dessert

This is such an easy recipe, but it tastes so refreshing and good. It really looks pretty too, although you wouldn't know from the picture above! I used sugar free pudding, low fat Wool Whip and skim milk and I can't tell the difference from the regular ingredients.

Angelic Fruit Dessert
1 Angel Food Cake, cut into cubes (large size or 2 loaf pans)
2 small vanilla instant pudding mixes
3 cups milk
8 ounce Cool Whip, thawed
Fresh Fruit - strawberries, raspberries, blueberries, peaches to your taste

Place angel food cake cubes in 9 X 13 pan. Mix pudding with milk and fold in Cool Whip. Pour over cake cubes. Top with cut up fruit of your choice.
*This rates a 10, rated by both family and friends!

Saturday, February 14, 2009

Easy Chocolate Chip Cheesecake

We love cheesecake but it's not something I make often, because it's not exactly good for you and making the real thing can be time consuming, with the springform pan and water bath. My sister recently shared an easy cheesecake recipe that's really good. If you want to make one quickly, you'll like this recipe!

Chocolate Chip Cheesecake
1 graham cracker pie shell
3 - 8 ounce pkg cream cheese
1 can sweetened condensed milk
1 cup mini chocolate chips, divided
1 egg
1 teaspoon vanilla
1 teaspoon flour

Preheat oven to 350 degrees. Beat cream cheese till smooth, then add condensed milk. Add egg and stir in vanilla.
Stir together 1/2 cup chocolate chips and the teaspoon of flour. Stir into cream cheese mix and pour into pie shell. Sprinkle remaining chocolate chips on top.
Bake for 45 minutes or until filling is set.
*My family really likes this one and gives it a 10

Saturday, January 31, 2009

Party Punch

I had a group of women over last night and I made a new punch recipe. It was very good and I had requests to share the recipe so here it is.

Party Punch
3 (3 ounce packages) fruit flavored gelatin
4 cups white sugar
13 cups boiling water
2 cans (46 ounces) pineapple juice
16 ounce bottle lemon juice concentrate
2 (2 liter) bottles Ginger Ale
  1. In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers or 4 zip-loc freezer bags, and freeze until solid.
  2. To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.
I used raspberry jello and it was very refreshing. I also used freezer bags. It was easy to freeze and thaw. Make sure you take it out of the freezer about 45 minutes before you mix it, so it has time to thaw. This is a slushy type of punch.
It made two punch bowls full.

*I got lots of compliments on this and my family loved it too. It gets a 10!

Friday, January 9, 2009

More Freezer meals

I recently made more freezer meals and have a few recipes to share.

Mexican Manicotti
1 pound lean ground beef
1 can (16 0z) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoons dried oregano
8 ounce pkg manicotti shells
2 1/2 cups water
16 ounce jar picante sauce
To use when serving:
2 cups sour cream
8 ounces Montery Jack cheese
1/4 cup sliced green onions
sliced ripe olives - optional

In a bowl, combine the UNCOOKED beef, beans, chili powder and oregano. Spoon into UNCOOKED manicotti shells. Arrange in greased 9X13 baking dish. Combine water and picante sauce, pour over shells. Cover and seal dish tightly with aluminum foil. Freeze.
To serve: Thaw completely in refrigerator. Leave covered and bake for 1 hour at 350 degrees. Uncover, spoon sour cream over top, sprinkle with cheese, onions and olives if desired. Bake another 10 minutes until cheese is melted.
Serves 6
* We rated this an 8. Bob and Heather liked it. I thought it was okay, but didn't care for the texture of the pasta. It was too soft for my taste

Cheesy Chicken Spaghetti
4-6 chicken breasts, cooked and shredded.
1 green pepper, chopped
1 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies, drained
1 can stewed tomatoes, with juice
16 ounces cheddar cheese
16 ounces spaghetti

Cook spaghetti for about 2/3 time listed on package (this ensures it doesn't become mushy when freezing), and rinse drain.
In large bowl, stir together chicken, onion, green pepper, soup, Ro-Tel, stewed tomatoes and cheese. Then stir in cooked spaghetti.
Divide into 2 - 9X13 pans.
To serve: Thaw completely in refrigerator. Bake at 350 degrees for 30-45 minutes until bubbly.
* This was good. It doesn't taste at all like regular spaghetti. It's spicy but not too much. We rated this one a 9.

Parsley Parmesan Chicken
12 boneless, skinless chicken breast - or what ever type of chicken you like. (the quantity is quite flexible)
1 bottle Italian salad dressing
1 1/4 cup shredded parmesan cheese
3/4 cup Italian bread crumbs
1/4 cup parsley flakes
1 tablespoon paprika
salt and pepper

Marinate chicken in dressing overnight. Mix remaining ingredients and dread each breast with coating. Place each breast on a cookie sheet and allow to freeze, then place together in zip-loc bag and freeze.
To serve: Thaw completely in refrigerator. They may then be grilled or bake uncovered at 350 degrees for 30 minutes or until done.
*We rated this a 9. Bob loved the chicken. I did it on my Foreman grill and next time will do it in the oven on parchment paper, because the coating stuck to the grill.