Do you have an old window hanging around?

So I was Facebook stalking as usual and I saw this pop up in my news feed.

So I asked if I could share this lovely idea.

Before I asked if I could just steal the photo on Facebook I tried briefly Googling "using old window for Christmas cards" and I found this...



http://t1.gstatic.com/images?q=tbn:wZ3pAMpPjLpvaM:http://www.imagestosmiles.com/window%20mount.jpg&t=1

And I also love this because you can recreate your favorite outside scene. So like me you could bring the beach to Oklahoma! Just thought I'd share!

Let It Snowman, Let It Snowman, Let It Snowman!!!

I have a confession...and an obsession with one thing that deals with winter...Snowmen.  I love them. I have all kinds of snowman ornaments, snowman decorations, snowman pictures, etc.  I have recently seen several snowman crafts that you may enjoy creating.  I have not made these but they were too cute not to share.

Snowman Paint Stick

The 3rd graders at my school made these and they are adorable! The directions and picture are from http://www.familycorner.com/homegarden/crafts/angels_and_snowmen.shtml.

Paint stir stick

small craft or ice cream stick

white & black acrylic paint

orange toothpick

scrap material for scarf

black fine tip marker

green embroidery floss

gold cord

light pink acrylic paint



Paint the stir stick white. Paint the handle end of the stick black. Pain the ice cream stick black, let dry. Glue ice cream stick across from of paint stirrer, this will act as the hat brim. Tie fabric scrap around neck as the scarf.

Make a loop and glue gold cord to the back of the head. Draw on eyes, nose and mouth, as well as belly buttons. Add rosey cheeks with slight touches of pink paint. Glue toothpick in place for nose. Tie floss into a small bow and attach to the front of the hot with hot glue.


Melted Snowman Cookies

From http://www.crazydomestic.com/2010/12/melted-snowman-cookies.html


1 package Betty Crocker Sugar Cookie Mix


10 large marshmallows

Betty Crocker Cookie Icing (white and orange)

Wilton Decorating Icing Tubes in Black, Red, Green, Blue and Pink




Mix cookie mix according to directions, or prepare your favorite cut out sugar cookie recipe, then just grab a golf ball sized chunk and squish it down until it's about 1/4-1/2 inch thick. Do not worry about the shape or how lumpy it is, the more misshapen the better! Bake according to recipe directions.

Once the cookies are cool, load them up with the cookie icing and spread it around with the back of a spoon, let some dribble over the edge for a "puddle" look.


Spray a microwave safe plate with cooking spray, and place marshmallows on the plate. Set the microwave for 30 seconds, but watch the marshmallows as they cook. Stop the microwave as soon as the marshmallows start to get puffy, do not let them double in size.

Spray your fingers with cooking spray or grease them up with shortening, and carefully pull the marshmallows off, by the base, and set them on top of the frosted cookies.


Then just decorate as you'd like with the Wilton frosting, or your own homemade frosting



Broccoli and Corn Casserole and the Easiest Scalloped Potatoes

So this year we shall not be going to my parent's house, Nate's parents or any family for that matter...we are going to HAWAII for our honeymoon. I made "Christmas dinner" tonight and it was yummy!!!

I just got a spiral sliced ham and put that puppy (or piggy, I guess) in the crock pot on low with half a cup of water. For the last hour I mixed the seasoning packet that came with the ham with some boiling water and then poured it over the ham.

For side dishes we had broccoli and corn casserole and some easy, peasy scalloped potatoes....

Corn and Broccoli Casserole

1 package frozen broccoli prepared as directed
1 can creamed corn
1 tbsp butter
1/4 cup townhouse crackers crushed
1 egg

Mix together in a casserole dish. Top with more crushed crackers and bake at 350 for 40 minutes.

Dad's Scalloped Potatoes

First let's review a conversation I had with my father when I was home.  "Dad I loved those potatoes!!!! How did you make them!?"  Dad: "It is a secret!" Me: "No really, where did you get them from?"

This went on for several minutes and needless to say it is no major secret folks...don't turn your nose up at this recipe either!

You need:
1 can of sliced potatoes
1 can of cheese soup

Drain potatoes and heat in a pan.  Add salt and pepper and then pour in cheese soup and heat. YUM!!!!!

Merry Christmas!!!

Gift Exchange Poem

The Bartlett Family (Johnson/Mosser/Dayballs) started to do a Chinese Christmas a few years ago. I missed it this year (which accounts for the cookie baking marathon this weekend to make up for the homesickness) but my sister said it has turned in the the Tool Exchange Christmas.  Mr. C brought this idea to the family and basically everyone gets a number and takes turns opening a present. Then you set a timer and go in order and you can steal or keep what you have. When the timer is out you are stuck with what you have in your hand.

I went to an ornament exchange with the AF spouses this week and instead of killing each other as a timer runs its course we exchange according to this poem. Enjoy! (PS..Emily found the copy and I stole it from her!)

1. Lucky you, you're # 1


You get to start all the fun.

So grab a gift and grab it quick.

Cause you're the one who gets first pick.

2. Number 2 you're on the way.

It's time for you to have your say.

Get your gift and when you're done,

Swap it off with number 1.

3. Number 3 its plain to see.

It's your turn to pick which gift `twill be.

And when your choosing job is through,

Swap with 1 and then with 2.

4. Number 4 must use your head.

So grab a gift that has some red.

If it doesn't suit you to a `T',

You may swap with 2 or 3.

5. Jump to it 5, don't drag your feet.

Take your gift back to your seat.

Wonder of wonders, it's yours for a spell.

But what comes next, you can never tell.

6. Number 6 it's your time to go.

Grab a gift and don't be slow.

Now put on a smile so they won't be sore,

Cause you must swap with #4.

7. Is a lucky number it seems,

You choose a gift that has some green.

Poke it, and shake it until you get back.

Now trade with someone wearing black.



8. Number 8 its up to you.

To get a gift that has some blue.

Now go quietly to your place.

Or trade with someone with a smiling face.

9. Nine, we haven't forgotten you.

So choose your gift and don't be blue.

Consider well and when all is said.

Trade with someone wearing red.

10. Number 10 come to the front.

For yours you shouldn't have to hunt.

Now hurry back and look alive.

For you get to swap with #5.

11. Your turn 11 is finally here.

Pick a gift and hold it near.

Back at your seat look both ways.

If your choice was right then it may stay.

12. Number 12 jump to it sir/girl.

Make your choice, and with a whirl

Glance around to see who's where.

Swap with whomever's got the darkest hair.

13. Well, now, what do you know.

It's finally 13's turn to go.

There you go, you're doing fine.

Now swap with 3 or 6 or 9.

14. Number 14 it's your turn to shine.

So find a gift and don't you pine.

Somewhere you really have a friend.

You get to trade with number 10.



15. Number 15 how do you do?

There should be a fit up there for you.

So pick one out without delay.

Now trade with someone wearing gray.

16. Number 16 your patience is great.

Go get a gift and don't be late.

When your return, spin around.

And switch with someone wearing brown.

17. 17 your choice is here.

Find a box and hold it near.

When you return and look behind.

Swap with 11 if you don't mind.

18. Number 18 boogie to the tree.

Choose the largest gift you see.

Admire it well, then turn with a wink.

And swap with someone wearing pink.

19. Now #19, do as you're told.

Find a gift which has some gold.

When you've chosen we must be fair,

Trade with whoever has the blondest hair.

20. Number 20 how patiently you've waited.

Go get a gift before it's outdated.

Shake it a bit and look around the floor.

Swap it with someone who's five feet four.

21. 21 it's time for fun.

For swapping time has just begun.

After trading with 4 and 9.

Swap with two even numbers--That's fine.

22. 22 it's time to make your way.

Get a gift that's pretty and gay.

Now get ready to use your bean.

You must swap with 8 and 14.

23. 23 your turn has come.

Choose your gift with a lithe hum.

Look it over and when you're through.

You may swap with a number having 2.

24. Number 24 have you been bored?

Well, we'd like to show you you're adored.

So choose a box, see what you get.

Now you may trade with a brunette.

25. Let's go 25, look alive.

Pick a gift of any size.

Show the gang that you're O.K.

And swap with anyone you say.

26. It's time for 26 to mix.

Get a gift if just for kicks.

For you're to trade, if you have the knack.

With anyone whose shoes aren't black.

27. Number 27 how lucky you are.

You've seen all the gifts chosen so far.

If a pretty box catches your eye.

Grab it, make a trade, and don't be shy.

28. Hop up 28, don't drag your feet.

Study your gift as you reach your seat.

Now grin a bit and smile some more.

Trade with 22, then 24.

29. Number 29 you must wake up.

Run up there as spry as a pup.

Make your choice, isn't this keen?

But you must swap with 17.

30. Number 30 your wait was long.

But when we're through you'll sing a song.

Just look them over from small to large.

See a favorite? Then forward charge!

Fudge Puddles

My favorite cookie recipe from my Aunt Trish:

1/2 cup butter softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt

Filling:
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 14 oz can sweetened condensed milk
1 tsp vanilla


Cream butter, peanut butter and sugars; add egg and vanilla. Add soda, salt and flour. Mix well. Drop by spoonful into mini muffin pan. Bake 325 for 14 minutes. Take out of oven and make wells in the mini muffins.

Melt chocolates, condensed milk and vanilla over a double boiler. Spoon into the centers of the cookies/mini muffins.

Molasses Cookies

From Nate's Grandmom:

3/4 cup shortening
3/4 cup butter
2 cups sugar
1/2 c molasses
2 eggs
4 tsp baking soda
4 cups sifted flour
1 tsp cloves
1 tsp ginger
2 tsp cinnamon
1/2 tsp salt

Blend shortening and butter.  Add sugar,  molasses, egg. Mix well. Sift flour, soda, cloves, ginger, cinnamon and salt. Add to first mixture. Mix well and chill. Roll into 1 inch balls and coat with sugar. Bake on a greased cookie sheet at 375 for 7-10 min.

Peppermint Bark

Photos and recipe from joyofbaking.com

Peppermint Bark:


6 ounces (170 grams) semi sweet chocolate, coarsely chopped

2 teaspoons vegetable oil

6 ounces (170 grams) white chocolate, coarsely chopped

1/3 - 1/2 cup (50 - 80 grams) crushed candy canes



Peppermint Bark: Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles.




Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.



Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.



Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.



Makes about 25 pieces.





Sources:



Pappas, Lou Seibert. The Christmas Candy Book. Chronicle Books. San Francisco: 2002.



Wilson, Dede. 'A Baker's Field Guide to Holiday Candy & Confections'. The Harvard Common Press. Boston: 2005.

Cookies and Cream Balls

This recipe is from Nate's Aunt Maggie...very easy!

1 package of double stuffed oreos
1 package of cream cheese at room temp
1 bag of white chocolate chips melted (use 1 tsp veggie oil to help melt chocolate)

Crush oreos in a food processor or blender. Add cream cheese and blend.  Refrigerate for 1 hour. Roll mixture into 1 inch balls and coat with melted white chocolate. Freeze again to let chocolate set.

Banana Spiced Cookies

This recipe is from my Aunt Trish but I found it online too so I borrowed the other lady's typing and picture!

http://ourrecipeclub.blogspot.com/2009/08/my-moms-banana-spice-cookies-with-lemon.html

1/2 cup shortening (Or 1/4 Cup butter, 1/4 cup shortening)

1 cup brown sugar, packed
2 eggs
1 cup mashed bananas, about 2 bananas
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 cup chopped walnuts or pecans (I left this out)


In a large bowl cream together shortening, sugar, eggs & banana. Stir in remaining ingredients. Cover & chill about 1 hour.

Pre-heat oven to 375 degrees. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto lightly greased cookie sheets. Bake 8-10 minutes. Cool & frost with Lemon Butter Icing.


Lemon Butter Icing


1/3 cup butter, softened
3 cups powdered sugar
2 TBSP lemon juice
1/2 tsp. grated lemon zest


Blend together butter & sugar. Stir in lemon juice & zest. Beat until smooth & of spreading consistency.

Betty Crocker Chocolate Mint Swirl Cookies

http://www.bettycrocker.com/

Chicken Tortilla Soup

While I am on a roll today I thought I would go ahead and post tonight's dinner recipe. It is cold here, my husband is no where to be found (ok well I mean I know where he is but he is not at home) and I have some Christmas music TV station on right now.

Wait, did I mention where this recipe came from? No? Ok well it is from the "Dragon Food" cookbook. What is Dragon Food? It is recipe's compiled by a club at Nate's old high school Carroll High School.  Now this is no Maryland high school folks, actually it is a Texas high school.  At this school they play football playoff games in the Dallas Cowboys Stadium with THOUSANDS in attendance.  Currently, there are 3 New Orleans Saints players from Nate's high school.  The school performs "never done before by a high school drama club" musicals like Phantom and The Drowsy Chaperone.  So I am thinking to myself...well if these kids are so darn good, they are probably bringing in some good recipes...so here it is!!

Chicken Tortilla Soup

1/2 cup chopped onion
3 boneless skinless chicken breasts
1 garlic clove chopped
1/4 tsp Chili Powder
1/4 tsp Ground Cumin
2 (14.5 oz) cans Chicken Broth
1 (14.5 oz) can Diced tomatoes, undrained
1 small can chopped green chilies undrained
1 (14.5 oz) can black beans drained and rinsed
1 (14.5 oz) corn drained
2 tsp dried cilantro
Grated cheese
Lime
Sour cream
Tortilla chips

Cut chicken in cubes and cook in a stock pot with the chopped onion and garlic in some olive oil. When chicken is done add chili powder, cumin and cilantro to the chicken and cook some more. Add broth, tomatoes, chilies, corn, and black beans. Stir and simmer for ten minutes.

Serve with cheese, lime, sour cream, chips etc.

As always, add salt and pepper as needed.

Felt Christmas Tree

Apparently to get back at me for suggesting the Turkey Oreo cookie making, Emily decided our next project would be these felt Christmas trees, which are actually very cute! So here it is...

Actually this was pretty easy to make! Umm let's see who reads my blogs? Can you tell me whose heads those are in the bottom of my picture?

So here is what you do...

You need:
Around 12 pieces of pre cut felt (I think it is like 10x12) in varying colors of green if you wish
A foam cone (mine is a medium one, not sure the measurements but bigger cones need more felt)
Straight pins
Pinking shears
Small ornaments if you so wish
A tiny tree topper ( I cut a star out of glittery foam)

Cut each of your felt pieces into 12 circles using pinking shears...I believe my circles were 2.5-3 inches in diameter but I know I got twelve out of each piece of felt.

Once your circles are cut, fold a circle in half and then in half again (so it is kind of cone looking). Pin the folded circle at the bottom of your cone to start a row.  The open end of your folded circle should be facing out.  When creating rows, place the folded circles close together in the row but when you start a new row move up the cone a little more than half of an inch. If you don't your rows will get smooshed.  Once your cone is covered you can pin in ornaments and put on a topper!


Here is the link from Family Circle with other pictures and a few more directions....and a circle template!!
http://www.familycircle.com/family-fun/christmas/decorating/felt-holiday-crafts/?page=11

Oreo Turkey Cookies

Ok so yes it is almost Christmas but I am a little behind in the whole blog updating thing since I am either working, working, at Emily's or working. HOWEVER, I am going to share my Thanksgiving "treats" I made for Nate's flight...did I mention I dragged Emily into this and it took WAY longer than expected???

Ok for ONE Turkey Oreo you need:
2 Oreos
Candy Corn OR a gummy orange slice
Black icing or gel
1 small Reese's cup
1 Whopper
Some white icing that will harden like Royal Icing


Refrigerate your Reese's overnight before making these.

To assemble.  Cut your orange slice into small triangles if you are using them or just use candy corn. Pull apart one Oreo (with out breaking it!) and place the candy corn or cut orange slices into the Oreo icing to create feathers. Put the Oreo back together with some Royal Icing. 

Take a regular Oreo with out feathers and use that as a base. Use icing to "glue" the feathered Oreo on top of the base Oreo perpendicularly (to form an L shape).

Cut small portion of the Reece's off of the wrinkled side to make it flat. After the two oreos have been iced together, ice the cut Reese's onto the oreos. The cut side of the Reese's should be on the bottom Oreo and the bottom of the Reese's should be facing out.

After the Reese's has set attach the Whooper on top of the Reese's with icing.  Use  a tiny slice of orange gummy or the tip of a candy corn and ice it on the Whooper to create a nose.

Use black icing or gel to create eyes.

Cut slivers of orange gummy or use orange icing to create legs.


TURKEY OREO!!!

Chicken/Turkey Divan

Chicken Divan

What's divan? That is what my husband asked when I told him I was making chicken  turkey divan.  Well it is yummy and easy to make and has broccoli in it....so yeah...chicken turkey divan.

http://www.lowcarbdiet.mobi/wp-content/uploads/2010/03/Chicken_Divan_4b16925502912.jpg

1 package of frozen broccoli defrosted and drained

1 1/2 cups of cooked chicken or turkey

1 can of cream of something soup (mushroom, chicken, celery)

1/3 cup mayo

1 tsp lemon juice

pepper to taste

1 cup shredded cheddar cheese

Defrost broccoli and put it in the bottom of a casserole dish.  Cut up cubed chicken or turkey and layer over broccoli. In a separate bowl combine the soup, mayo and lemon.  Pour over chicken and broccoli. Season with pepper. Top with cheese. Bake for 25 minutes at 350 degrees. Now you have chicken/turkey divan!!

Oh yeah...serve over rice!



Zucchini Pie (Quiche)

Zucchini Pie

Do you remember Granny from the stuffed shells recipe? Well she strikes again!  While I did not get to see Granny this Thanksgiving I brought her to TX...well I brought her recipe to TX and I made it and it was good.

http://reneeheiss.com/Images/italian-zucchini-crescent-pie.jpg

4 cups sliced zucchini or squash

1 cup chopped onion

1/4 cup margarine

2 T parsley flakes (this may be too much for some)

1/4 tsp garlic powder

1/4 tsp basil

1/2 tsp oregano

1 pkg crescent rolls

2 beaten eggs

2 cups shredded mozzarella cheese

mustard

Cook zucchini and onion in margarine in a skillet for ten minutes. Let mixture cool for five minutes. Add spices to the mixture and stir. Combine beaten egg with the mixture. Stir in cheese.  Separate and spread rolls in a ten inch pie or round pan to create a crust. Pour zucchini mixture into the crust. Bake in a preheated oven at 375 degrees for 20 minutes or until set in the center.

Spaghetti Squash With Pine Nuts, Sage and Romano

Spaghetti Squash

I am going to cheat for one recipe here on Sweet Successes as I did not cook this recipe; however I feel the need to post it because I went to a recipe exchange and one of the wives made this and it was amazing....sooooo I though I'd share!

This would be a spaghetti squash.  I have never seen one, except for this picture!

And here is the recipe:

1 spaghetti squash halved length wise and seeded

1/4 cup pine nuts

1/4 cup Romano cheese

2 tablespoons chopped fresh sage

2 teaspoons butter, melted

salt and pepper to taste

Preheat oven to 350 degrees. Place squash cut side down in a baking dish. Bake for 50 minutes.  When cooked, scrape the flesh of the squash from the rind into a bowl using a fork .  Add the pine nuts, cheese, sage, butter, salt and pepper. TOSSSSSSS.  SERVE!! DONE!

Chicken Pot Pie Betty Style

Easy Chicken Pot Pie
http://www.bettycrocker.com/

When you're out of food ...and haven't been to the store....who ya gonna call???? BETTY CROCKER!!!

Stolen from http://www.bettycrocker.com/

1 package (16 ounces) frozen mixed vegetables, thawed


1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick® mix

1/2 cup milk

1 egg



1.Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.

2.Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.

3.Bake 30 minutes or until golden brown.

Dijon Salmon

Dijon Salmon

Ok I am not trying to toot my own horn here but this dinner came out AmAzIng!!!! It is too cold to grill and let's face it, my husband is not home yet from work so I looked up salmon recipes online. I had salmon with Dijon at a place here in O-K-L-A-H-O-M-A and it was yummy so I thought I'd try my own....and here it is!!!

And here is the recipe (from http://www.allrecipes.com/)


1/4 cup butter, melted


3 tablespoons Dijon mustard

1 1/2 tablespoons honey

1/4 cup dry bread crumbs or cracker crumbs

4 teaspoons chopped fresh parsley or dry

4 (4 ounce) fillets salmon

salt and pepper to taste

1 lemon, for garnish




1.Preheat oven to 400 degrees F (200 degrees C).

2.In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs and parsley.

3.Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

4.Bake salmon 15-20 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Math Websites!

What happens when you put a language arts teacher into a math teaching position?  A lot of googling for math "intervention" ideas and games occurs!

I found two really good websites with math activities beyond the textbook.

http://www.dr-mikes-math-games-for-kids.com/

This site has some great game ideas to use in the math classroom. The pages are organized by grade level and links are provided for online games too.

http://www.mathwire.com/

This site is amazing.  It provides worksheets, games, directions, literature links, websites etc for almost any math topic taught in elementary school. I found a few excellent money activities to use with 3rd grade.

What websites have you found for math and even reading?

Rag Quilt- The Start!

Ok so like two months ago Emily and I traveled to Hennessey to Prairie Quilt and got some fabric. I bought blue, red and tan flannel plaid to make a rag quilt for Nate.  Well here we are two months later and ladies and gentlemen, I have completed the FIRST ROW!!!!!

Now this has been a learning process. Let me remind you that I have never used a sewing machine before IN MY LIFE.  Also, I have never even really cut material or done anything related to sewing.  With that being said, there are a lot of mistakes...

During this process I learned how to/that:
- NOT get the thread tangled under the material.
- Load my bobbin.
- Thread my machine.
- Cutting straight straight, even squares are important.
- A good rotary cutter and a LARGE cutting mat are necessary!!
- It takes a long time to sew squares!

With that being said, my squares are not perfect and my lines are not straight but by golly I am getting the hang of it.  I have 70 some more red squares I need to sew together and then another 110 "quilted" squares to sew together to create the quilt but I will get there one of these days.

Once I have finished the quilt I will post how I did it!

The is the "rag" side that will be snipped into a fringe looking border. The other side is smooth!

Cake Balls/Pops

Cake Balls/Pops

Photo stolen from thecuttingedgeofordinary.blogspot.com

What happens when you keep breaking the cakes you are attempting to make?  You turn them in to cake pops/balls!!!

The process is pretty easy....

You will need:

1 cake mix prepared as directed on the box

1 jar of icing of your liking

2 bags of chocolate chips or white chocolate chips

Colored icing for drizzling OR candies for decorating

Crisco

Bake the cake as directed on the box and let it cool.  Crumble the cake into tiny pieces with your hands in a large bowl. With your hands, mix in an entire jar of icing into the crumbs to form a gooey mess.  Cover two cookie sheets with wax paper. Roll the cake/icing mixture into 1 inch balls with your hands and then place on the cookie sheet.  Cool the balls in the fridge for an hour or over night.

For the coating:

Melt 1 cup of chocolate chips and two teaspoons of Crisco together in the microwave. Drop one chilled cake ball at a time in the chocolate and coat evenly. Spoon it out and place on the wax paper. Add candies right away OR chill and again then add colored icing.

To create "Pops":

BEFORE you coat the cake balls with chocolate, take a lollipop stick and stick it one inch into the melted icing then stick the lollipop stick half way into the cake ball.  Now dip the ball on the stick into the icing and stick the lollipop stick into a Styrofoam base to cool.  Decorate with candy immediately or let the chocolate dry then add the colored icing.



Portola Valley Chicken

Portola Valley Chicken

If you have every had chicken divan this is very similar...and YUMMY!

1 lb boneless, skinless chicken
1 package of frozen chopped spinach thawed
1 can cream of chicken soup
1 cup water
1/2 cup mayo
1/2 tsp curry
rice
Parm cheese

Combine soup, water, mayo and curry. Spread a little in the bottom of a pan.  Place spinach in a layer on the bottom of the pan. Pour more soup over it.  Place chicken next. Pour rest of soup over.  Sprinkle parm cheese over top. Bake at 350 for one hour.  Serve with rice!

Potato Soup

Potato Soup

Picture from http://baletajuk.blogspot.com

2 ribs of chopped celery
1 clove chopped garlic
1 med onion chopped
2 T butter
6 med potatoes cubed
2 carrots chopped
2 (140z) cans chicken broth
3/4 tsp seasoned salt
1/2 tsp dried basil
dash ground pepper
2 cups milk
1 cup shredded cheddar cheese

Saute garlic, celery, onion and butter in a pot until tender. Add next six ingredients, cover and simmer for 20 minutes. Remove from heat and mash veggies. Add milk and cheese and stir until cheese is melted.

This makes A LOT.  You might want to cut this in half!

Pumpkin Dip

Pumpkin Dip
from allrecipes.com

Picture from allrecipes.com

1 (8 ounce) package cream cheese, softened

2 cups confectioners' sugar

1 (15 ounce) can solid pack pumpkin

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon frozen orange juice concentrate


In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Chocolate Caramel Apples

Chocolate Caramel Apples

Notice how the chocolate and caramel slid off of the apples!!!

Ok so I got a full time job and pretty much all blogging stopped...honestly a lot of cooking stopped as well because I have been so busy...and tired.  I am trying to get back on the blogging band wagon with some recipes I have made in the last few weeks.  I am going to have to steal online pictures as well because I have been slacking at that too. So much for taking it easy while in Enid!

I made these apples for Nate's flight and I had some issues but they loved them anyway...

For every six apples you need:

14 caramel candies
2 tablespoons of water
Popsicle sticks
1 cup of milk chocolate chips
2 teaspoons of Crisco
Candy chopped up to cover the apples

In a microwaveable bowl heat the caramels and water for 30 seconds at a time on high until blended smooth.  Stick the Popsicle stick in the top of the apple and dip and swirl in the caramel. Let the excess drip off. Place on a plate greased with Crisco or wax paper with Crisco.  IMPORTANT: Place apples in fridge for 10 minutes to let caramel set.

For the chocolate: Mix 1 cup of chocolate chips and two teaspoons of Crisco together in a microwaveable bowl. Melt chocolate on high until smooth.  Roll caramel covered apples in the chocolate and cover with candies right away. Place back in fridge to let it set.

Sock Dog

Sock Dog
from Martha Stewart

Sit!

Stand!

Ok so maybe I have lost it a little bit but I got a book from the library with sewing projects and this was in it....and I could not resist.  So I made a sock dog. He sits around, sheds and is cute....just like a real dog (which I cannot have until MARCH!) For step by step directions go here:

http://www.marthastewart.com/how-to/sock-dogs#slide_1

PS You need two socks!

1st Sewing Project- Pillows

Throw Pillows

Ok so honestly I attempted to make some coffee mug cosies and that was a HUGE flop because I don't know how to sew in curves yet.  So today I took out my material again and decided to practice sewing in lines. I made two throw pillows and I am quite happy with how they came out.  Here is what I did:

Must have materials:
A cutting mat
Ruler
Rotary cutter

Then obvious things like material, thread and stuffing for the pillows.

For the pink and green pillow I used eight 4 in x 4 in squares of pink fabric and eight 4 in x 4 in squares of green fabric. One 14 in x14 in piece of black fabric for the back (if you make this I would double check that measurement.)

To sew the patches together put a pink and green square together with the "right sides" of the fabric together and sew one side. Do this with one more set of pink and green squares. Now match the two pieces together by matching the right sides together again and sew on one side.  This will give you a square of squares.  Make four squares of squares to create the front.  Cut the black fabric out and place the patches and black fabric with right sides together.  Sew all the way around and leave a 3 to 4 in opening. Turn right side out and then stuff.  I did a horrible job of sewing up the stuffing opening but you know this was my first project.

For the black and white pillow I have two 7 in x 7in print squares, two 7 in x7 in black squares and one 13.5 in x 13.5 in of black.  Sew together like the first pillow!

Ok these were not the best directions but since I made this up and don't know all of the terminology it is the best I can do!

Pioneer Woman's Beer Braised Beef

Beer Braised Beef
From the Pioneer Woman

■1 whole Chuck Roast, 2 1/2 To 5 Pounds


■Salt And Pepper To Taste (Be Generous!)

■3 Tablespoons Olive Oil

■4 whole Onions, Peeled And Sliced Thick

■5 cloves Garlic Chopped

■2 cans Beer

■1 teaspoon Ground Thyme

■½ teaspoons Rosemary Leaves



Preheat oven to 275 degrees.

Heat oil in a large dutch oven over high heat.

Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.

Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste—about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.

Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.

Sugar Cookies

Sugar Cookies

From America's Test Kitchen Cookbook

The first time I made sugar cookies it was an epic fail...the boys would not even eat them.  The dough was too try and thick and just gross. I made these yesterday and they came out great! The dough was a little too wet but overall they came out great.



2 cups sugar
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
14 tbsp unsalted butter softened
2 tsp vanilla
2 eggs

Preheat oven to 350 degrees. Set aside 1/2 cup sugar in a bowl to use for coating. Mix together flour, baking powder and salt. In another bowl beat together butter and remaining sugar for 3-6 minutes. Beat in the vanilla and eggs for a minute. Mix in flour mixture slowly until it is all combined.

Wet your hands and roll 2 tablespoons of dough into a bowl. Roll in sugar and place on a pan with parchment paper.  Press with a fork or a glass bottom. Cook 10-12 minutes or until done.

Some websites for my fellow teachers...

So I have decided to finally expand my blog to other activities than just cooking.  While I was subbing for Kindergarten last week I noticed this list of websites in the computer lab. I have not been to them all but I know that here in OK they use Starfall a lot for reading.  These are more elementary based but hopefully some of you will find them helpful...

http://www.starfall.com/
http://www.missmaggie.org/
http://www.magicschoolbus.com/
http://www.radioaquarium.com/
http://www.gameaquarium.com/
http://www.coolmath4kids.com/
http://www.aaamath.com/
http://www.funschoolkaboose.com/
http://www.aplusmath.com/
http://www.ezschool.com/
http://www.spellingcity.com/
http://www.fun4thebrain.com/
http://www.multiplication.com/
http://www.professorgarfield.org/
http://www.iknowthat.com/
http://www.atozteacherstuff.com/

Hope these links work and you find some of them helpful!

Mom's Chicken and Dumplings

Mom's Chicken and Dumplings

Do you want puffy dumplings (Mom's) or flat dumplings (Granny's)?

Nate said puffy so here it is.

When I was little I didn't like Granny's flat dumplings (shocker, I know!) but now I love both....I need to get Granny's recipe!

bettycrocker.com

1lb chicken
Salt
Pepper
1 can cream of mushroom soup
2 cups Bisquick
2/3 cup milk
frozen veggies

Boil the chicken for 12-15 minutes or until done with some salt and pepper in the water.  Remove chicken from water and add 1 can of mushroom soup to the water.  Mix milk and Bisquick together. Scoop Bisquick mixture out and into the water/soup mixture.  Boil/simmer the mixture for 15 minutes or so. Cut up the chicken.  Cook frozen veggies. When dumplings are done you can mix chicken and veggies in the pot or keep it all separate.  Eat and enjoy!!  PS my Mom does not use mushroom soup but my chicken isn't greasy enough to make a good broth so I add the soup for flavor.

Chunk Chili

Chunk Chili
From my sister Jamie...super easy

milwaukeefood.com



1lb ground beef
onion
1 can red kidney beans
Chili seasoning to taste (I used half a packet with 1lb ground beef)
small jar of marinara sauce

Toppings such as cheese, sour cream etc.


Brown ground beef with some chopped onion.  Drain kidney beans and mix in with beef.  Add marinara sauce and chili seasoning to taste. Simmer for 15 minutes.  EAT!

This goes well with the corn bread I posted a few weeks ago!

Easy Apple Cake

Easy Apple Cake
from bakerella.com

3 cups flour


1 teaspoon baking soda

1 teaspoon cinnamon

2 cups sugar

1 1/2 cups oil

3 eggs

2 teaspoons vanilla

3 cups diced apples

1 cup chopped dates rolled in flour

1 cup chopped walnuts



Topping

1 cup brown sugar

1/2 cup butter

1/4 cup milk



Preheat oven to 350 degrees.

In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.

Combine sugar and oil using a mixer until blended.

Add eggs and vanilla, mixing until combined.

Add flour mixture and mix well.

Stir in nuts, dates and apples. The batter will be very thick.

Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.

Cool cake and using a skewer, poke holes in cake.

Cook topping ingredients on stove until mixture bubbles.

Pour topping over cake letting some (ha… more if you like) seep into the cake.

YOU DO NOT NEED ALL OF THE TOPPING!!!!

Chocolate Cake

Chocolate Cake
from Jackson Hole Cooks and Nate's Mom

1 8-oz pkg Hershey's semi-sweet baking chocolate, broken into pieces, or 1 cup good quality semisweet chocolate chips

3 c. all-purpose flour

1 1/2 c. sugar

2 t. baking soda

1 t. salt

2 c. water

2/3 c. canola oil

2 T. white vinegar or lemon juice

2 t. pure vanilla extract


Preheat oven to 350. Grease and flour two 9 in. round cake pans.

Melt chocolate on top on a double boiler, watching carefully so it doesn't scorch (I just melted it in the microwave on low and watched it)

Cool slightly.

In a large bowl, combine the flour, sugar, baking soda and salt. Mix together well. Add the melted chocolate, water, oil, vinegar or lemon juice and vanilla. Beat with mixer on medium speed until thoroughly blended, about 3 min.

Pur batter into pans and bake approx. 35 min. or until a toothpick inserted in the center comes out clean. Cool 10-15 min. Remove from pans and let cool completely on wire racks.





CHOCOLATE BUTTERCREAM FROSTING:

3 c. powdered sugar

1/2 c. cocoa

1/2 c. butter, softened

5-6 T. milk, divided

1 t. vanilla


In a medium bowl, beat together 1 c. of the powdered sugar, cocoa, butter, 2 T. of milk and vanilla until smooth and well blended.

Add remaining sugar alternately with the milk, beating after each addition until smooth.

Make Ahead Muffin Melts

Make Ahead Muffin Melts
from the Pioneer Woman

■12 whole Hard-boiled Eggs, Peeled And Chopped


■2 cups Grated Cheddar Cheese

■1 cup (real) Mayonnaise

■12 slices Bacon, Fried And Crumbled

■1 Tablespoon (heaping) Dijon Mustard

■½ teaspoons Garlic Powder

■3 dashes Worcestershire Sauce

■6 whole English Muffins Split

Preparation Instructions

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)

Shepherd's Pie

Shepherd's Pie

I kind of made this one up on my own! Beef, potatoes, cheese, gravy, veggies...yummmm!

Ingredients:
1 lb of ground beef or ground turkey
1 small can of beef gravy
1 cup of frozen mixed veggies like peas, carrots, corn, string beans and lima beans
Worcestershire sauce
3 medium potatoes
Milk
Butter
Shredded Cheddar Cheese

Wash, peel, cut and boil the potatoes.  While they are cooking, brown and chop the ground beef in a skillet until it is cooked.  Add a little bit of Worcestershire sauce to the meat.  Pour the gravy over the meat and if it is too thick add a little bit of water.  Add frozen mixed veggies.  Let it simmer a little bit to cook the veggies.  When the potatoes are cooked, drain and mash them. Add a little bit of butter or margarine and milk while mashing.  Season with salt, pepper, garlic powder or whatever you usually put in your mashed taters.  Pour the beef mixture into a casserole dish and then top with the mashed potatoes. Sprinkle cheese on top of the potatoes and bake for 10 minutes at 350 degrees.

Italian Chicken with Stuffed Shells

Italian Chicken with Stuffed Shells

A few years ago I went to Granny's and asked her to write down the recipe for her stuffed shells that were always one of my favorite meals that she made. She responded "Oh, it's on the box of the shells!" So she cut it out and gave it to me.  I love my Granny!

The shells and chicken!

My Granny rocking Caitlin's sun glasses!

Ingredients for the shells:

1 package (12 oz.) SAN GIORGIO JUMBO SHELLS
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
3 eggs
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups (about 26-oz. jar) spaghetti sauce


Heat oven to 375°F. Cook pasta according to package directions; drain. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13 x 9 x 2-inch baking dish, spread 1/2 cup sauce. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes or until hot and bubbly. 8 to 10 servings. Make-Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350°F. 2 hours or until hot and bubbly. If thawed in refrigerator overnight, bake at 350°F. 1 hour 15 minutes or until hot. To make individual portions, prepare as directed in recipe above except place three filled shells in single serving microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until hot and bubbly. If thawed in refrigerator overnight, microwave at HIGH (100%) 2 minutes or until hot.


Chicken:
1 lb of boneless, skinless chicken breasts
1 cup of fat free Italian dressing
Salt
Pepper
 
Rinse the chicken off and place it in a bowl. Season with salt and pepper.  Stab with a fork and pour dressing over so that it is covered. Marinate for two hours. Bake in a pan at 350 degrees for 30 minutes or until done.

BBQ Pulled Pork

Another easy one as long as you have time to use the slow cooker.

BBQ Pork
from allrecipes.com

2 lb pork tenderloin
12 oz root beer (yes, root beer)
BBQ Sauce (I used Jack Daniels Honey Smokehouse or something like that)

Cook the tenderloin in the root beer for six to eight hours on low heat in the slow cooker(the meat should pull apart easily, if not keep cooking it).  Drain off the root beer and shred meat with a fork. Add BBQ sauce (amount based on your taste)

Easiest and Best Cornbread EVER!

Even if you don't like cornbread you have to try this recipe. I think my Granny found it in a cookbook but it came from Granny.  It is moist and yummy and oh so not good for you but what does that matter?

Cornbread
from Granny

1 package of cornbread/muffin mix
2 eggs
1 can of creamed corn
1/2 cup of butter or margarine, melted

Mix ingredients together and pour into a 8x8 or 9x9 pan.  Bake at 350 degrees for 35-40 minutes or until it is getting brown on the top.

"Spreads" Reverse Chocolate Chip Cookie

"Spreads"
from The Pioneer Woman

These were easy, easy, easy. I added some peanut butter to the topping and it reminded me of Tagalongs (you know, the Girl Scout Cookie!)

Before! (I added peanut butter!)

A little messy but you get the idea!

Ingredients


■1 cup Brown Sugar

■1 cup Margarine

■1 whole Egg

■2 cups Flour

■½ teaspoons Salt

■1 teaspoon Vanilla

■6 ounces, weight ( To 8 Ounces) Chocolate Chips



Preparation Instructions

Preheat oven to 350 degrees.

Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.

Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.

Bake for 15 to 20 minutes, or until slightly brown. At this point, pull out of the oven and sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Cut into squares.



The Pioneer Woman is a great website/blog. She does more than cooking and the best part is she has step by step photographs with her recipes! Check it out!

Steak and Veggie Stir Fry

Steak and Veggie Stir Fry
from Taste of Home

Yes, I made this!

1 tablespoon cornstarch

1 tablespoon brown sugar

3/4 teaspoon ground ginger

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/2 cup cold water

1/4 cup soy sauce

1 pound beef top sirloin steak, cut into thin strips

2 tablespoons vegetable oil

2 cups broccoli florets

2 cups cauliflowerets

1 large onion, chopped

1 cup sliced carrots

Hot cooked rice

Directions

In a small bowl, whisk together the first eight ingredients until smooth; set aside.

In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice. Yield: 4 servings.

5 Minute Mug Cake

Mug Cake
from the New Dress A Day blog

From a New Dress a Day Blog

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug (Microwave Safe)



Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly before pouring in the milk and oil in. Keep mixing. Add the optional chocolate chips next (who makes that an option!) and vanilla extract, and mix again…

Put your mug in the micro wave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow it to cool a little, and tip out onto a plate if desired.

Tip: When the cake rises over the mug and goes back down it is probably done because the entire three minutes dried out the cake.

Oven Roasted Red Potatoes

Oven Roasted Red Potatoes

Red potatoes
Extra Virgin Olive Oil
Salt
Pepper
Garlic Powder
Seasoning of Choice like parsley or rosemary

Cut the potatoes in small chunks. In a bowl pour a small amount of extra virgin olive oil on the potatoes (enough to coat them). Season with salt, pepper, garlic powder and seasoning of choice to taste.  Bake at 400 degrees for about 25 minutes.

Grilled Pesto Chicken Packets

Grilled Pesto Chicken Packets
from Rachel Ray

Extra-virgin olive oil, for drizzling
4 skinless, boneless chicken breast halves (about 2-1/4 pounds)

Salt and pepper

1 cup pesto

2 zucchini, thinly sliced

4 plum tomatoes, chopped

8 scallions, trimmed


Directions:

1.Preheat a grill to medium. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.

2.Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.

3.Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.

4.Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.

What I changed:
I followed this recipe closer than the last Rachel Ray attempt.  This time I just used onions instead of scallions and broccoli instead of tomatoes.  We had this with oven baked red potatoes. (See separate recipe!)

White Wine Margaritas- Our Signature Wedding Cocktail

White Wine Margaritas

12 oz. chardonnay
12 oz. frozen limeade or margarita mix
6 oz. triple sec
Ice

Mix first three ingredients in a five cup blender. Fill with ice and blend until smooth.  Add more wine if you are a wine-o!

Salmon Delight Burger

Salmon Delight Burger
from Rachel Ray


Here is the original recipe:

1/2 cup plain yogurt


2 tablespoons chopped fresh mint

Salt

1 cucumber, peeled and sliced

1 pound salmon fillet, skinned

3 large eggs, 2 hard-boiled and sliced

1/4 cup vegetable oil

4 brioche rolls, split and toasted

1 bunch baby spinach (about 2 cups)

Directions:

1.In a small bowl, combine the yogurt and mint; season with salt. In a medium bowl, add the cucumber and sprinkle with salt; let stand for 15 minutes, then transfer to paper towels to drain.

2.Meanwhile, slice the salmon lengthwise into ¼-inch-wide strips, cut in half crosswise, then cut into ¼-inch pieces. In a medium bowl, beat the raw egg with ½ teaspoon salt. Stir in the salmon.

3.In a large, nonstick skillet, heat the oil over medium-high heat. Add the salmon mixture in 4 mounds; gently press to form 4 patties. Cook, turning once, for 6 minutes.

4.Place a salmon patty on each roll bottom; top with 2 tablespoons yogurt-mint sauce, some cucumber, sliced hard-boiled egg, spinach and a roll top.

 
This is what I did:
Instead of mint yogurt I took some sour cream, added garlic powder and a few squirts of ranch dressing and mixed that together.  I could not find mint or a small plain yogurt at the commissary nor are those things we would use again. For the salmon I cut it up and added minced garlic, Worcestershire sauce and some soy sauce, plus salt and pepper.  I ate it over a salad and had some rice.  It turned out pretty well but I think next time I will add more Worcestershire sauce and soy sauce to give the salmon more flavor. My suggestion is to flavor the mixture however you would normally fix your salmon. I also dropped some raw salmon down between the counter and stove that Nate had to fish out (hahaha) later!  It wasn't the smoothest attempt at dinner ever but it turned out fairly well. (Note: I would only suggest seasoning the salmon differently than the recipe if you are NOT using the mint yogurt. Otherwise it might taste weird!)

Apple Blondies/Cake

I wanted to make something different than banana muffins for this week and saw this recipe from http://www.recipegirl.com/. They came out pretty well but I would make more "topping" mixture and maybe add some white chocolate chips or caramel chips to the mixture instead of the cream cheese.


Apple Harvest Blondies

www.RecipeGirl.com



2/3 cup unsalted butter

2¼ cups packed brown sugar (divided)

3 large eggs

2 cups all-purpose flour

1 tsp baking powder

1 tsp pure vanilla extract

2 medium apples, peeled and chopped

3 ounces cream cheese, frozen for 1 hour

2 ounces finely chopped pecans or walnuts

1 tsp ground cinnamon



1. Preheat oven to 350°F. Lightly grease 13×9-inch baking dish.
2. Melt butter in large microwave-safe bowl (just until melted). Remove from microwave and stir in 2 cups of brown sugar. Mix well, then add eggs, flour, baking powder and vanilla. Mix just until combined. Fold in apples.

3. Spread batter into prepared dish. Chop cream cheese into small bits and mix with nuts, cinnamon and remaining ¼ cup of brown sugar. Sprinkle evenly over batter.

4. Sprinkle over batter and bake 35 to 40 minutes.



Yield: About 24 blondies
Recipe Source: CLBB “heavy hedonist”

Eastern Shore Crab Dip

Eastern Shore Crab Dip...the ONLY kind to have
from my 6th grade social studies teacher

I found this recipe in a cook book my mom's school put together as a fundraiser and this recipe just so happens to be from my 6th grade social studies teacher.

1 lb crab meat
16 oz softened cream cheese
1 cup sour cream
1/4 cup mayo
2 tsp lemon juice
2 tsp of Worcestershire sauce ( I add tons more)
1 tsp mustard
Old Bay seasoning and garlic powder to taste
1 cup of shredded cheddar cheese (I use a lot more of this too)

Mix cream cheese, sour cream, mayo, lemon juice, Worcestershire sauce and mustard together in a bowl. Add Old Bay and garlic powder to taste.  Mix in crab meat. Stir in half of the cheese. Place in a casserole dish and top with cheese. Bake 30-40 min at 350 degrees or until bubbly.

Rachel's Fresh Salsa

Rachel's Fresh Salsa
from a Philly girl gone Californian

5 med tomatoes
1 lg white onion
2 jalapenos
a clump of cilantro
lemon juice
salt
pepper

Literally Rachel said, "slice and dice until it tastes good." Which is pretty much the idea. I cut out the gooey part of the tomato and take out most of the jalapeno seeds.  Chop the tomato, onion, and jalapeno.  Wash the cilantro and then shred or chop.  Squeeze the juice of the lemon in the mixture and add salt and pepper to taste.

Buffalo Chicken Dip

Bethany's Buffalo Chicken Dip
from a true Buffalo, New Yorker

2 boneless skinless chicken breasts or tits as Bethany calls them
8 oz cream cheese, low fat is OK
1/2 blue cheese or ranch dressing
1/3 to 1/2 Franks Red Hot Sauce
3/4 cup shredded cheddar cheese

Cut chicken in chunks. Heat chicken and hot sauce over med heat in a pan. Stir in cream cheese and dressing. Cook until blended and warm. Mix in 1/2 of the cheese. Pour into a heat proof dish and sprinkle the rest of the cheese on top. Serve hot, hot, hot! Good with crackers or celery.

Panty Droppers (Peach Slush)

Panty Droppers
also from Nate's mom

1 can frozen limeade
1 can of peaches
Vodka (peach is the best)
Fresca

Dump the cans of limeade and peaches into a blender.  Fill the empty can of limeade with vodka and add that to the blender. Blend well to make sure the peaches are all mixed in. Pour in a bowl or container and freeze over night.  Fill a glass 3/4 of the way with the frozen mixture and pour Fresca on the top. Mix and enjoy while trying to keep those panties up!

Thayer-itas

Thayer-itas...Joan's Margaritas

1 Can frozen limeade
6 oz tequila
4 oz triple sec
2 oz Fresca
Ice to fill the blender

Mix all ingredients in a blender and blend until smooth.  If you are really a margarita lover just add more tequila.  If not, add more Fresca!

Banana Muffins

from Taste of Home

*Oops the Bananas Went Bad Banana Muffins*


http://www.tasteofhome.com/recipes/Basic-Banana-Muffins


These are sweet so I would cut down on the sugar!

Mexican Chicken Lasagna

from Pampered Chef

Mexican Chicken Lasagna



1/4 cup fresh cilantro leaves, lightly packed

1 (8 ounce) packages cream cheese  (I used half a block of fat free cream cheese and 4 oz of fat free sour cream instead)

2 cups monterey jack cheese, shredded, divided (or cheddar)

1 medium onion (about 2/3 cup chopped) optional

1 (28 ounce) cans enchilada sauce (You can also add 1/2 cup of water to a jar of salsa)

12 (6 inch) corn tortillas (cut each in half)

3 cups cooked chicken (diced or shredded)

fresh cilantro leaves, chopped


Chop cilantro. Place cream cheese in a bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker (or a casserole dish). Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas; and spread . Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese. Microwave, covered, on HIGH 12-15 minutes or until center is hot. ( Or in a casserole dish bake at 350 for 10 -15 or so.) Let stand 10 minutes. Sprinkle with additional chopped cilantro.
 
I suggest having extra salsa to eat with it!

Clarissa's Triple Chocolate Cookies

Clarissa's Triple Chocolate Cookies

1/2 lb (two sticks) unsalted butter room temp
1 cup brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
2/3 cup unsweetened cocoa
2 cups flour
1 tsp baking soda
white chocolate chips
milk chocolate chips

- Cream butter and sugars then add vanilla and eggs
- Mix dry ingredients
- Combine wet and dry ingredients
- Fold in desired amount of chocolate chips

Bake 350 degrees for 15 min. 

Note: I baked mine for 12 and they were perfect...just depends on your stove. Also dont put spoon fulls of dough near the edge of the pan or they will drop off and almost start an oven fire :-)

Broccoli and Cheese with Apricot Glazed Pork Chops

Broccoli and Cheese
from hillbillyhousewife.com

•1 pound frozen broccoli


•2 tablespoons margarine

•2 tablespoons flour

•1/2 teaspoon salt

•Good dash pepper

•1 cup milk

•3/4 to 1 cup shredded cheese

Melt the margarine in a 2-quart saucepan. Stir in the flour, salt and pepper. Let it bubble a little bit to sort of toast the flour. Whisk in the milk. Cook and stir the sauce over medium heat until it boils. Allow it to boil for a whole minute. Add the cheese and stir until it melts.
************************************************************************

Apricot Glazed Pork Chops
from tasteofhome.com



2/3 cup apricot preserves

1/2 cup Italian salad dressing

2 tablespoons Dijon mustard

4 boneless pork loin chops (1 inch thick and 6 ounces each)


Directions

In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 4 servings.

French's Crunchy Chicken-- Yumm!!

 Crunchy Chicken!
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten



Directions:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

Double recipe for one lb of chicken. I also seasoned with pepper!

Mint Chocolate Chip Pie

Mint Chocolate Chip Pie- From Nate's mom

Ingredients


2 cups heavy whipping cream

2 tablespoons confectioners' sugar

2 cups cold milk

1-1/2 teaspoons peppermint extract

5 to 6 drops green food coloring, optional

2 packages (3.4 ounces each) instant vanilla pudding mix

1 cup miniature semisweet chocolate chips

1 lg or two small Graham cracker or Oreo pie crusts

Directions

In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes; beat on low speed for 2 minutes or until thickened. Fold in cream mixture and chocolate chips.

Pour into pastry shell. Refrigerate for 3 hours or until set. Yield: 6-8 servings.

Shrimp Fajitas and Corn and Black Bean Salad

Nicole's Suggestion

Shrimp Fajitas

med onion
red pepper
yellow pepper
shrimp
salt
pepper
garlic powder
olive oil

Slice the peppers and onion and season with salt, pepper and garlic powder in a skillet. Sprinkle with olive oil. Put it on low heat to begin cooking. De-tail pre cooked shrimp and add to the pepper and onion mixture for the last five minutes. Serve on tortillas with sour cream and cheese.


Corn and Black Bean Salad

3 ears of corn
1 cup of chopped plum tomatoes
15oz can of black beans, drained and rinsed
Basil
Salt
Pepper
Garlic
Olive Oil
Juice from one lemon

Cook corn and cut off cob. Mix corn, tomatoes and beans in a bowl.  Squeeze lemon over and mix. Season with salt, pepper, basil, olive oil and garlic to taste.  Recipe is from Clarissa!!

Salmon and Deep Dish Cheesebuger Pizza

*Nate's Salmon*

Equal parts butter and soy sauce
A bit of worchestershire sauce
Garlic Powder
Salmon

Melt butter and mix with soy sauce, worchestershire sauce and garlic powder. Place salmon scales down on tin foil. Pour some of sauce over salmon close tin foil.  Grill on scale side, flip, peel off scales, pour remaining sauce on the salmon then grill on other side until done.

We usually eat it with rice and broccoli.

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*Deep Dish Cheeseburger Pizza*

Refigerated pizza dough
1 lb ground beef
med chopped/minced onion
pepper
2 small tomatoes
1/2 cup ketchup
1/4 cup mustard
tbsp worchestershire sauce
cheese

Press dough into a 9 inch round cake pan. Cook dough at 400 degrees for 10 min.  While the crust is cooking, brown the ground beef, minced onion and pepper until cooked. Mix in mustard, worchestershire sauce and ketchup after mixture is cooked. When dough is done pour in beef mixture and top with sliced tomato and cheese. Cook for another ten minutes.