Gingerbread Cookies

1/2 cup shortening
1/2 cup sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup molasses
1 egg
1 tbl vinegar
2 1/2 cups flour

 

Beat shortening and sugar with electric mixer for 30 seconds.  Add baking powder, ginger, soda, cinnamon, and cloves.  Mix until well blended.  Add molasses, egg, and vinegar.  Mix well.  Add flour a 1/2 cup at a time until to hard to mix with electric mixer then knead the rest in.  Let chill in fridge for 3 hours.  Roll out on a floured surface and cut into desired shapes.  Bake at 375 degrees for 5-6 minutes or until egdes just start to turn brown. 

 

**I have made these 3 times in the last week and forgot to take a picture every time.  They are very addicting.  Little kids may not like them that much because of the molasses flavor, but Brindley (10 years old) liked them enough that she asked if she could make them for her class party.  They were a hit with her class.

 

This recipe came from my Better Homes and Garden Cookbook.  The dough will for a few days in the fridge too.

White Chocolate Popcorn

2 bags microwave popcorn (8-10 cups popped)

2 cups white chocolate chips

Separate unpopped kernals from popcorn.  Melt chocolate chips in microwave by heating them at 50% power for 1 minute.  Stir chocolate.  Continue heating in microwave in 30 second intervals at 50% power, stirring them after every thirty seconds till the chocolate is smooth.  Do not over heat, the chocolate will burn. (If the chocolate goes grainy you have overheated it).

Pour chocolate over popcorn and stir till popcorn is well coated.  Spread popcorn out on a parchment lined cookie sheet and let it dry.  Enjoy!

Stir in Ideas:

Chocolate chips, crushed candy canes, nuts, M&M’s, any chewy candy, sprinkle with colored sugar

You can also drizzle melted semi-sweet chocolate over it while it is on the cookie sheet.

Strawberry Yogurt Salad

1 Large Container Strawberry Yogurt
1 Large Conatiner of Cool Whip
2 Small boxes of Coconut Cream Pudding (Instant)
2 lbs Strawberries

(Sorry I don't know the exact measurement of the containers.  Nest time I am at the grocery store I will check so you know for sure what size they are.  Other wise,  They are the Large Containers!)
Mix Yogurt and and pudding until well blended then fold in cool whip.  Wash strawberries and cut them in the desired size you would like. (I quarterd most of mine then sliced the rest to put on top.)  Fold  in strawberries.  Let chill in fridge for a few hours and serve.

**Very Easy salad.  The kids loved it and loved helping to make.  I got this recipe from my mom.  It is the one that I made for Thanksgiving.  It goes great with most anything.  I think it could be considered a dessert too.  Maybe add a graham cracker crust.  Hmmm, I might have to try that.

Cake Mix Cookies

1 box cake mix
1/4 cup oil
1/4 cup applesauce
2 eggs
2-3 tbs water
chocolate chips or nuts, optional

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets

Use a liquid measuring cup to measure oil & applesauce, add 2 eggs, then fill to the 1 cup line with water (or applesauce?).

Mix liquids together then add to cake mix. Stir well. Fold in desired fillings.

Scoop the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Variation ideas:
add 2/3 cup oatmeal to any recipe
Chocolate/devils food cake with peanut butter chips
Chocolate/devils food cake, balled and rolled into powdered sugar to make crinkle cookies
Chocolate/devils food cake with mint chocolate chips
Chocolate/devils food cake balled with a rolo candy in the center of each cookie
Lemon cake mix with 1 tsp lemon extract, balled and rolled into powdered sugar to make crinkle cookies
White cake mix with butterscotch chips and toasted pecans
M&Ms
Caramel bits

*When you have no time to make cookies, this recipe is really speady.  This recipe came from another blog I follow: Andrea's Secret Recipes.

December Weekly Menu 2

Before I post the menu......JIM, did you see the results of the voting?!  Uh ha!  BROWNIES ARE THEIR OWN CLASSIFICATION!  Thanks to all who voted!

Sunday:  Beef Roast/Mashed Potatoes and Gravy/Jello/Corn/Rolls
Monday: Leftover Turkey/Taters/Stuffing
Tuesday:  Penne Pasta with Marinara/Garlice bread/Green Beans
Wednesday: Tuna Helper/Green Salad
Thursday: LEFTOVERS!
Friday:  Bean Burritos

Not much planning the meals has been happening lately.  Trying to prepare for the holidays has made it that dinner time comes around and we find what we can to make.  I'm loving having daughters that are getting old enough to fix dinner when I am busy with other things.  I told my Mom the other day, "HA, I have FOUR girls to help me!"  Love my Girls!

And the Apron Goes to....

#15  Who said, 15

I put you on my FB :)

LACY SUSMAN

Congrats!

Watch the mail for your APRON!  It will be delivered soon!

Thanks to all who entered and shared my site!  I have another GIVEAWAY ready, but I am going to wait til after the holidays....so check back....(a hint about my next GIVEAWAY...Handmade kitchen items by Jim's Mom and Grandma!) 

TIS THE SEASON

GIVEAWAY CLOSED!

I am so excited for the HOLIDAYS and all of the

fun traditions that come with it.  I love feeling the joy that is spread by SMILES as people are bustling around doing all of their shopping or enjoying each others company at Christmas parties.  With that said,  it is time for another GIVEAWAY!

Here's Another Apron....a different style than the last, but I wanted one that was for the Holidays.

I Love the Peppermint Candy Print.

 To enter for a chance to win this APRON, all you have to do is:

1.  Leave me a comment and tell me: What kind of COOKIE do you leave out for SANTA?  Is it the same kind every year?

2.  For another chance to win, become a FOLLOWER by clicking the follow button on the right sidebar and sign in!  (Leave me a comment telling me that you are a follower.) If you already are a follower leave me a comment telling me you are.

3.  For a third chance to win, post about this GIVE AWAY on your BLOG or FACEBOOK!  (Leave me a comment telling me you posted on BLOG or FACEBOOK so I can go check out your POST!)
**Leave a seperate comment for each chance to win.  3 chances total.**

This GIVEAWAY will close FRIDAY, DECEMBER 10th at 12:00 PM

December Weekly Menu 1

Sunday:  THANKSGIVING DINNER (my style)
Monday:  Orange Chicken/Rice
Tuesday:  Dream Dinners---French Onion Chicken/Fried Potatoes/Veggie
Wednesday:  Taco's
Thursday:  R.S. Dinner--Ham/Baked Potato/Salad
Friday:  Grilled Cheese/French Fries

Yes, I did a Thanksgiving Meal 10 days after Thanksgiving.  We never have leftovers when we visit family for Thanksgiving and to me, the leftovers are a big part of the Holiday too.  So, with Jim and my girls' help we made a yummy dinner.  I didn't over cook the turkey (like I always do)!!  Everything was so yummy.  I even tried GREEN BEAN casserole for the first time.....thanks to a friend and her family that joined us.  I quite liked it too!

Chicken and Rice Casserole

6 skinless, boneless chicken breast halves

1 cup milk

1 cup water

2 cups uncooked white rice

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) condensed cream of mushroom soup

Line chicken in a greased 9x13 casserole dish.  Mix milk, water, soups, and rice.  Pour rice mixture over the chicken evenly.  Cover tightly with foil and bake at 350 degrees for 1-1 1/2 hours or til rice and chicken are done.

I haven't made this for awhile.  I broused several recipes.  They were all pretty much the same but they called for one kind of soup, not both.  I have some mushroom soup that needs to be used but I am not a fan of mushroom soup so I mixed it with the chicken which made the mushroom flavor more mild.  The kids loved this and I was able to send leftovers in their "hot" containers for school lunch.

 

Cake or Brownie?

A few weeks ago I told Jim that I had a box of BROWNIES we could make for dessert.  He responded by saying, "BROWNIES ARE MY FAVORITE KIND OF CAKE!"

*****

Ok, am I the only one who thinks that BROWNIES are not CAKE?!  They are in a class of their own!  And after being married to Jim for 12 years, why have I not heard him call BROWNIES...CAKE before?  Anyway, we decided that we wanted to have all of you take a vote on this.  The Question is:  Do you classify BROWNIES as CAKE?  Please VOTE on my Sidebar.  I am very interested in seeing what you all think!

Jello Parfait

2 (3 oz) boxes jello
2 cups boiling water
1 cup cold water
Cool Whip

Stir Jello in boiling water til it is dissolved.  Add cold water.  Pour into a 9x9 casserole dish and place in fridge to setup.  When set cut the jello into little cubes and spoon into a bowl.  Add as much cool whip as you would like and stir.

This is a dish that goes with anything.  And is very easy.  Back home I could find this in the grocery store and I would buy it to take on picnics or other family gatherings.  When I went looking for it at a grocery store in Nevada I asked someone at the Deli where I could find it.  They had no clue what I was talking about.  Now we make it all the time.  Yes, I say WE because it is easy enough for the kids to make and they LOVE it! 

November Weekly Menu 5

Sunday:  Traveling
Monday:  Leftovers at Mom's...Yummy Beef Echilada with White sauce and chilli's
Tuesday:  Sauteed Stir Fry and Chicken over a bed of Greens (Lettuce)
Wednesday:  Wendy's
Thursday:  THANKSGIVING
Friday:  Spaghetti Pie/Green Beans/Garlic Bread

I know I have mentioned this before, but my Mom and Mother-in-Law are wonderful cooks.  You are never disapointed when you eat at their house. 
My Mom made a yummy beef enchilada.  She didn't have the traditional red sauce so she used the white sauce with chilli's in it.  WOW!  I am going to try it and see if I can get it to turn out as yummy as hers.
Connie (MIL) never ceases to amaze me.  She fixed one casserole dish of Spaghetti pie and was able to feed almost 20 of us.  WOW!
For Thanksgiving we were with Jim's family in Salt Lake.  My part was to help Grandma Perry with the rolls, but how do you help someone who does them so much better than yourself?!  I did decide to make a jello salad which I will share the recipe as soon as I can get the picture uploaded.  It was very easy and goes with any meal.  And, since I didn't get to really cook any Thanksgiving dinner, I will be fixing one for my family this week!  Just because I like to have leftover Turkey Sandwiches!  And of course....MORE PIE!

Oreo Turkeys

Check Out

OUR BEST BITES

for instructions on how to make these cute TURKEYS!

We are making them today!

Thanks to OUR BEST BITES!  Love that site!

November Weekly Menu 4

Sunday:  Lasagna/Green Salad/Green Beans/Garlic Bread
Monday:  Spaghetti/Brocolli
Tuesday:  Mac-N-Cheese (Thanks to Brindley)
Wednesday:  Little Ceaser's $4.99 Pizza
Thursday:  LEFTOVERS
Friday:  Ridley's in Ely

Ok, as I looked back over this week.....Holy Cow!  What a great mother I am.  Monday was the only day I fixed something.  Tuesday I had a crockpot meal planned and never got it in the crockpot, then something came up in the evening and Brindley ended up fixing Mac-N-Cheese for the girls.  Wednesday I was busy running errands in the late afternoon/evening so I picked up some pizza.  I had to clean the fridge out Thursday because we left Friday for Koosharem.  I have had several frustrating experiences with the "fast food" places in Ely, so we always go to the grocery store (Ridley's) there and pick out microwave meals or something from the deli, then take it back to our motel to eat.  The kids love it!  Sunday we were at Mom's and she did a yummy lasagna.  Let's see if I can make this week a little better.  I'm at Mom's still, so I know we will be eating better!

Ginger Spice Cookies

DO NOT LEAVE ME ALONE IN THE HOUSE WITH THESE!

Found this Recipe on

Our Best Bites.

Ginger Spice Cookies
recipe by Paula Deen
3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or a silpat.
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top.
They'll puff up while they're baking and as they cool they'll flatten.

Don't overbake! You want to keep them nice and chewy-soft in the middle.

***I have been wanting to make these for a LONG time.  My MIL makes some that are so scrumptious.  When I found this recipe I knew I had to try it.  I even had all of the ingredients to do it!  I could not leave them alone.  The kids ate a few, but didn't enjoy them like I did.

Pumpkin Roll

This was my first time making one of these.  So Yummy!  And alot simplier than I thought it would be.

This recipe came from another Blog that I keep an eye on....

Real Mom Kitchen

Her picture looks prettier than mine, but mine still tastes scrumdiddlyumptious!

1 cup granulated sugar
3 large eggs
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree

Mix together all ingredients.
Cover a 10×15 inch cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.
Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).
Next, turn onto a towel that has been generously covered with powdered sugar.  Allow to cool for a couple of minutes and remove the parchment paper.
Roll the cake up, jelly roll style, in the towel starting with the short end.  Allow to cool for ten minutes.  (This helps the cake to keep the roll form.  If you did this when it was cooled the cake would crack and not keep the nice form)
While cake cools mix filling ingredients.

Filling
8 oz of cream cheese, softened (reduced fat works fine)
2 Tbsp. vanilla
1 cup powdered sugar
2 Tbsp butter, softened

Mix filling ingredients with a mixer until smooth.
Unroll cake from towel and spread with filling
Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.
Cut into slices and serve.

*I also added some chopped pecans to one (long) end before I rolled it...for my enjoyment!

Homemade Egg Noodles

I have been thinking of Thanksgiving and all the YUMMY FOODS.  There is one thing that I LOVE with Thanksgiving dinner and that is my Mom's Homemade Turkey Gravy with Homemade Noodles in it.  Pour it over your mashed potatoes and OH Goodness! Obviously this isn't a picture of the gravy with noodles, but it has noodles and I wanted to share the recipe for the Noodles.

1 Egg

2 Tblsp Cream or Canned Milk

1 Cup Flour

1/2 tsp salt

Slightly beat the egg with Cream/Canned Milk.  Stir in salt and as much of the flour that you can then knead in the rest.  The dough will be VERY stiff.  Cover and let stand for 1/2 hour.  Roll out as thin as you can.  Cut into  1/4" strips (I use my pizza cutter) then allow strips to dry.  When adding to soups and gravy boil in broth for 20 minutes or until noodles are no longer chewy. 

Ranger Cookies

1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1/2 cup oatmeal
1/2 cup crushed cornflakes
1/2 cup coconut
1/2 cup chocolate chips

Cream together shortening, sugars, egg and vanilla.  Sift dry ingredients and add to creamed mixture and mix well.  Stir remaining ingredients into dough.  Form into balls and bake at 350 degrees for 10-12 minutes.

I know I asked the question once about everyone's favorite cookie.  I love many flavors of cookies, but I have to say, RANGER COOKIES are my favorite.  I love the coconut/cornflakes/oatmeal combination.  I even sneak in walnuts sometimes.  How many of you remember making these in HOME EC?
I got this recipe out of the Koosharem Relief Society Cookbook. 

November Weekly Menu 3

Sunday:  Russian Chicken/Rice/Veggie/Jello/Roll

Monday:  Baked Potato with Brocolli Cheese Sauce

Tuesday:  Country Fried Steak/Mashed Potato and Gravy/Veggie

Wednesday:  Chicken and Rice Casserole/Veggie

Thursday:  LEFTOVERS

Friday:  3 Cheese Stuffed Pasta Shells/Green Beans/Garlic Bread

So I have been contemplating a giveaway for the Holidays.  I have an idea of one that I will be doing!  I am so excited to do it.  My MIL was visiting this weekend and brought me part of my giveaway!  So excited to share it with you.....but not for a little bit!  You will have to check back for it. 

Italian Chicken

3-4 lbs boneless skinless chicken breast tenders (or enough to feed your family)
1 bottle (fat free) Italian dressing
1 gallon size ziplock bag

Place chicken in bag and add enough dressing to cover chicken.  I usually use about 3/4 a bottle.  Close up bag place in fridge to marinate for a few hours.  Mix the bag up a little every 1/2 hour or so.  Cook chicken on grill or fry pan til done.  Enjoy! 

This is one of my most favorite ways to cook chicken.  The chicken in the picture was cooked on my George Foreman Grill.  Very quick and easy and HEALTHY.  This chicken is great as cold leftovers too.  The girls love to take it for lunch.  Notice the potato.....Jim loves cottage cheese and lemon pepper on his baked potato.  Very Yummy! 

Cinnamon Rolls

This recipe came from Jim's mom...Connie.

1/2 cup shortening
1/2 cup sugar
3 eggs
2 1/2 cups of very warm tap water
1 tsp salt
2 tbls yeast (I use SAF yeast)
7 + cups flour

In kitchen mixer, mix together shortening, sugar, and eggs.  While they are mixing add water, salt and yeast.  Then add flour starting with the first 4 cups then adding 1 cup at a time while it mixes.  After all flour is added let the dough mix for 5 minutes.  If still really sticky add more flour just a little at a time til the dough doesn't stick to the bowl.  Then stop the mixer and let the dough rise til it is double in size.  Remove dough and roll out on a floured surface.  Roll dough about 1" thick.  I roll it more in a rectangle shape shape.  When done rolling generously spread some very softened margarine/butter over dough.  Then very generously sprinkle brown sugar over the dough followed by a dusting of cinnamon.  You can also add raisins, nuts, chocolate chips, or whatever you like at this time...just sprinkle them on!  Starting with a long edge of the "rectangle" shape dough, roll it into a log.  Pinch the seam closed.  Using thread or waxed floss cut the rolls by placing thread under the end of the log about 1 1/2".  Bring thread up around the top crossing over and pull...slicing a roll off the end.  Place rolls on a well greased baking sheet.  (I end up with a different amount every time.  It is usually 1 and 1/2 of another cookie sheet.)  Let rolls rise until almost double....they rise alot more in the oven.  Bake at 375 degrees for 20 minutes or until light golden brown on top.  Frost with powder sugar frosting or cream cheese frosting.  I prefer Cream Cheese Frosting but I am usually making these for the family and Jim likes the Powder Sugar Frosting.

*Powder Sugar Frosting
I never measure.  I really need to start so I can share what I do.  So, here is a description of what I do to make powder sugar frosting.
I start with about 2 tbls margarine.  I add 1/8 to 1/4 cup milk.  I put them in the microwave til the margarine is melted.  Then I add a tsp of vanilla and a couple shakes of the salt shaker.  Then I start adding powder sugar.  I mix with the electric mixer and keep adding powder sugar til it is the consistency that I want.  If I get it too thick then I just add more milk...a few drops at a time.

*Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted powdered sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  Mix til smooth.

 

November Weekly Menu 2

Sunday:  Pork Loin Roast/Mashed Potatoes and Gravy/Corn/Jello/Rolls
Monday:  Penne Alfredo with Broccoli
Tuesday:  Fish-n-Chips
Wednesday:  Bacon/Eggs/Hasbrowns/Toast
Thursday:  LEFTOVERS
Friday:  Rotisserie Chicken/Rolls/Carrot Sticks/Olives

I love this time of year when you go in a grocery store and they have all of their baking ingredients/supplies on a display in the middle of the main isle.  I love seeing the stuffing displayed on the end caps along with the canned cranberries.  I noticed the other day that the frozen TURKEYS had taken over the frozen area.  So Exciting!  And to smell the pine cones fragranted with CINNAMON!  Enjoy it, it will be gone before you know it. 

Sweet Heat Louisiana Chili

Recipe taken from My Kitchen Cafe

1 medium onion, diced
1 large green bell pepper, diced
3 stalks of celery, diced
3 cloves of garlic, smashed or diced
1 tablespoon olive oil
1 pound of ground meat (I used ground beef)
1 quart of meat stock (I used beef but Brad and Cass used 1/2 chicken stock and 1/2 beef stock)
2 large cans (28 oz. each) of whole stewed tomatoes
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste
Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
of oil. Once the onions begin to sweat, add your choice of ground meat. Brown to perfection.
When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne. Simmer over
medium heat, stirring occasionally, until reduced by half. Rehydrate the sun-dried tomatoes and
dice. Puree the stewed tomatoes in a food processor or blender. Add to pot. Rinse the canned
beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and the
cajun or creole seasoning. Mix well and simmer over low heat for two hours, stirring
occasionally. Take off heat and allow to stand covered for five minutes. Serve and enjoy.

A few weeks ago we had our ward Fall Social.  They do a chili contest every year.  I had been craving some chili for a few weeks so I decided that I would make some for the social.  Jim wanted a "Spicy" hot chili.  This recipe definately was SPICY!  Jim and I really enjoyed it, but kids probably won't like it.  It was really good as leftovers after sitting for a day and letting the spices blend.  Also, check out the comments for this recipe at My Kitchen Cafe for more tips on this recipe.  Thanks for sharing your recipes, Kitchen Cafe!

Texas Cake

Cake
2 cups sugar
2 cups flour
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
1 tsp soda
1 tsp vanilla
nuts (optional)
2 eggs
1 tsp salt

Sift Flour and Sugar into bowl.  Bring butter, cocoa, and water to boiling; pour over flour mixture and mix well.  Add remaining ingredients and mix well.  Bake at 400 degrees for 20-30 minutes in an 11x15 large jellyroll pan (sprayed with pan spray).

Frosting
1/2 cup butter
6 Tbsp cream or evaporated milk
1/4 cup cocoa
1 tsp vanilla
1 lb powdered sugar
1 cup chopped nuts (optional)

Prepare frosting by bringing butter, cream and cocoa to a boil.  Cool and add vanilla and powdered sugar.  Frost cake.  Sprinkle with nuts. I'm the only one that likes nuts on/in stuff so I only sprinkled them on 1/4 of the cake.  You can also sprinkle mini marshmallows on the cake then place it in the oven to melt for 2-3 minutes before frosting.

My mouth is watering as I type this.  This cake is sooo yummy.  I had someone request something chocolate a few weeks ago and thought this would do.  It was a GUY that made the request (not Jim).  This cake cures any chocolate craving you may be having.  CAREFUL!  You will have the whole pan gone....by yourself....if you make it when no one else is around!

This recipe was taken from the Koosharem Relief Society Cookbook!

Linkin Up With:

November Weekly Menu1

Sunday: HALLOWEEN--Mummy Dog's/Jello Guts/Fried Chicken Bones

Monday: LEXIE'S BIRTHDAY!  Mini Bagel Pizzas

Tuesday: LEXIE'S Birthday Party--Tea Party--Heart shaped peanut butter and jelly sandwiches/fruit kabob/meat and cheese kabob/cupcakes

Wednesday: Chicken Noodle Soup

Thursday:  Leftovers

Friday: Taco's

Italian Pull-Aparts

"Rhodes" Buttery Herb Pull-Aparts

So many wonderful things you can do with Rhodes Rolls.  Here is one we recently did.

1 package Rhodes Anytime Dinner Rolls

1/4 cup butter or margarine, melted

1 teaspoon dried parsley flakes

2 tablespoons garlic bread sprinkle OR

     1/2 teaspoon garlic salt and 2 tablespoons Parmesan cheese

1/4 cup grated mozzarella cheese

Let covered rolls sit until thawed, about 45 minutes.  Cut each roll in half and drop back in pan.  Drizzle butter over rolls and sprinkle with parsley, garlic mixture and mozzarella cheese.  Bake at 350 degrees for 20 minutes or until golden brown.

*I wasn't able to find the Anytime Dinner Rolls so I just got the regular frozen dinner rolls. (I just looked at their site too and didn't find them in their list of products.  I've had this recipe for awhile, so maybe they don't make them anymore.)  I sprayed a 9" cake pan then put 12 frozen balls in it.  When they had thawed, but not risen I cut them in half and dropped them back in the pan.  Then I let them rise until they were all squished together but not rising over the pan.  Next, drizzle the butter over them, sprinkle the parsley and garlice mixture and top with the mozzarella cheese.  Bake at 350 degrees for 20 minutes or until golden brown.

These are great with soup or with pasta dishes.  The kids loved them too! 





Sugar Cookie Recipe for Halloween Cookies

I had never heard of putting SOUR CREAM in cookies til I had a roommate that made Sugar Cookies to decorate.  Her Cookies were soft and stayed soft.  She told me it was the sour cream.  This recipe isn't hers.  I never got hers before we parted ways, but I did find one that has sour cream in it and I use it everytime we want to decorate cookies.  The cookie is good enough to eat without the frosting too.

Click Below for the recipe.

SUGAR COOKIE RECIPE

Another trick to use with cookies.  If they start to get hard put a slice of bread in the container with them.  They will have softened up by the next day.

October Weekly Menu 4

Sunday:  Pork Chops/Mashed Potatoes and Gravy/Veggie/Rolls
Monday:  Italian Chicken/Baked Potato/Veggie
Tuesday:  Tatortot Casserole/Peaches and Cottage Cheese
Wednesday:  Three Cheese Chicken Pasta (Viola Meal)/Green Salad
Thursday:  LEFTOVERS
Friday:  Chicken Parmesan/Green Beans/Garlic Bread

This week is Crazy!  Lot's of Halloween Parties along with my sweet Lexie's Birthday.  I just finished her cake.  When I get the pictures uploaded I will post.  If I miss a few days of posting....sorry, I will return!

My QUESTION for you this week is:  Are there certain VEGGIES that you always pair up with the same DISH?  For instance, we always do Green Beans with Spaghetti, Lasagna, or any other pasta with a marinara sauce.  I also always serve corn with my mom's enchilada's.  Corn also seems to be the choice if we have mashed potatoes too.

Five Chip Cookies

1 cup butter
1 cup peanut butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 cup old fashioned oats
2 tsp baking soda
1 tsp salt
2/3 cup EACH: milk chocolate, semi-sweet, peanut butter, butterscotch, and vanilla chips

Cream butter, peanut butter, and sugars.  Add eggs, then vanilla.  Combine flour, oats, soda, and salt; gradually add to creamed mixture.  Stir in chips.  Drop by spoonfuls 2" apart on ungreased sheets.  Bake at 325 for 11 mins.  Cool one minute before removing to racks.  Makes about 5 dozen. 
*A tip that was passed on with this recipe:  The recipe said 350 degress but if you cut your heat down and bake the cookies longer, they will be chewier, moister, etc.  Cookies like snickerdoodles need the higher heat.

I had an awesome neighbor back in Hyrum that would always make these and then share them.  I have heard many of the neighbors talk about these and how much they love them.  Thanks Traci for sharing.

Split Pea Soup

2 cups chicken broth

2 cups water

1 cup dry split peas, rinsed and drained

1 to 1 1/2 lbs meaty smoked pork hocks or one 1 to 1 1/2 pound meaty ham bone

1/4 teaspoon dried marjoram, crushed

1 bay leaf

1/2 cup chopped carrot (1 medium)

1/2 cup chopped celery (1 stalk)

1/2 cup chopped onion (1 medium)

Stovetop Version

In a large saucepan combine broth, split peas, pork hocks or ham bone, marjoram, bay leaf, 2 cups water, and dash of pepper.  Bring to boiling; reduce heat.  Cover and simmer for 1 hour, stirring occasionally.  Remove meat.  When cool enough to handle, cut meat off bones; coarsely chop meat.  Discard bones.  Return meat to saucepan.  Stir in carrot, celery, and onion.  Return to boiling; reduce heat.  Cover and simmer for 20 to 30 minutes more or till vegetables are tender.  Discard bay leaf.  Makes about 5 1/2 cups (4 main dish servings).

Crockpot Version

In a 3 1/2 to 4 quart crock pot combine split peas, pork hocks, marjoram, bay leaf, carrot, celery, onion, and dash of pepper.  Pour chicken broth and 2 cups water over all.  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-6 hours.  Discard bay leaf.  Remove meat; coarsely chop.  Return meat to crock pot.  Cover and cook on high-heat setting 5 to 10 more minutes or till heated through.

I used my food chopper to chop the carrot, celery, and onion.  Very handy tool to have in the kitchen.

This recipe came from MY TRUSTY BETTER HOMES AND GARDENS COOKBOOK.

I love this cookbook.  It was given to me for Christmas when I was a teenager.  It's my go to recipe book for most "general" dishes. 

I didn't really like Split Pea Soup til I was older.  Now I love it, and Jim does too!  I love to make it for him but don't do it often enough.

Steak Sandwiches

Jim's Style

 Kristi's Style

3-4 Eye of Round Beef Steaks (or enough to feed your family)

1 Cube Butter
1/2 lb Provolone Cheese (From the Deli Counter, Thinly Sliced)
1 Loaf French Bread
Optional: Mushrooms, Onions, Steak Sauce

Place steaks in crockpot.  Slice butter into pats and layer over steaks.  Cook on low for 4-6 hours or until steak is tender enough that it falls about.  When steak is done, shred it into pieces using two forks.  Create your sandwich with the bread, cheese and steak.
*Jim's sandwich has sauteed onions and mushrooms.
*Kristi's sandwich has a very light layer of Heinz 57 sauce.

All I can say, is Mouth Watering!  One of my favorites!
This recipe came from my MOM!  I love when I go to her house.  She always has something yummy cooking and the house smells so good.

October Weekly Menu 3

Sunday:  Corned beef Casserole/Corn/Jello Parfait

Monday:  Baked Chicken/Mashed Potatoes with Chicken Gravy/Veggie

Tuesday:  Taco Salad

Wednesday:  Mac-N-Cheese/Veggie

Thursday:  Split Pea Soup/Italian Pull-aparts

Friday:  Chili (Ward Party)

Thanks for the responses to the FAVORITE GROCERY STORE.  I think many of you know which one I like....MACEY'S in Providence, Utah.  I usually go there everytime I visit Cache Valley.  I really think the thing that makes it is the employees.  They are always happy and so willing to help.  Lee's in Logan is about the same.  Sooo, since I don't live there and have to do grocery shopping more than the every few months that we visit, my shopping is done at Smith's and Walmart.  Once in awhile I hit Save Mart.

NEW QUESTION!  Have any of you tried one of my cookie recipes?  If so, what one, and did you like it?



Pumpkin Chocolate Chip Cookies

1 can (15 oz) cooked pumpkin
1 cup sugar
1/2 cup oil
1 egg
3 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda, dissolved in 1 tsp. milk
1 tsp. vanilla
2 cups chocolate chips
Walnuts (optional)
Combine pumpkin, sugar, oil and egg.  Stir together with flour, baking powder, cinnamon and salt.  Add dissolved soda, and vanilla to mixture.  Add chocolate chips.  Add wanlnuts if you want.  Grease cookie sheet.  Drop by teaspoon on cookie sheet.  Bake at 350 degrees for 10-12 minutes.

I'll never forget the times I would go grocery shopping with my brother and we always came home with PUMPKIN CHOCOLATE CHIP COOKIES!  These have been one of my FAVS ever since.

This recipe came from a CD of recipes that Jim got me several years ago.  I think the title was 1,000,000 recipes.  I did tweak it a little and added more flour, pumpkin, and of more CHOCOLATE CHIPS!  My girls wouldn't eat these two years ago, so I was hesitant to make them knowing I would be the only one eating them.  They surprised me though.  They loved them!

Apricot Chicken

Apricot Chicken also known as Russian Chicken

8-10 Chicken Breasts
1 bottle of Russian Dressing
1 Bottle of Apricot jam (Also can use Pineapple Apricot Jam)
1 package of Onion Soup mix
OVEN Method
Place Chicken in a 9x13 casserole dish.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken.  Cover with foil and bake at 350 degrees for 1 hour.

CROCKPOT Method
Place Chicken in Crockpot.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken. Cover with lid.  Cook on LOW for 5-6 hours.  Make sure Chicken is fully cooked.

DUTCH OVEN Method
Place Chicken in 12 " Dutch Oven.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken.  Cover with lid.  Use charcoal to cook with placing 14 charcoal on top and 10 on bottom.

The first time I made this I did it in the Dutch Oven.  So DELICIOUS!  Thanks to Amber B. for reminding me about this recipe and how easy and YUMMY it is.  The sauce goes well with Rice.

October Weekly Menu 2

Sunday:  Baked Potato Bar/Salad

Monday:  Sloppy Joe Bake/Veggies

Tuesday:  Spaghetti/Green Beans

Wednesday:  McTeacher Night

Thursday:  Leftovers

Friday: Mini-Meatloafs/veggie/potatoes

Last week I asked about whether you do all your shopping at once for the whole week or if you go several times.  I like to get it all done at once and usually do but sometimes there are little things I forget to pick up or I run out of time when I am shopping and have to go another day.  I'm sure I am not the only one who does this. 

I also like to shop the ads.  I really have no trick to saving money when I shop but I do like to find bargains. Trying to shop only one day a week helps me save money.  I know there are programs or "smart shopping" ways that I have seen others do but I basically buy what I know my family will eat and what I can, I buy in bulk.  I compare prices in ads and try to use coupons too.

************

New Question:  Do you have a FAVORITE GROCERY STORE to shop at and if so, What is it? 

Candy Corn Cookies

I found this recipe several years ago.  Many of you know how much I LOVE HALLOWEEN!  I love to let the kids frost and decorate sugar cookies for Halloween too.  When I first saw these cookies I knew they had to be part of our Halloween traditions.  They are so easy and yummy!  And yes, they are a BETTY CROCKER!

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup butter or margarine, melted
1	egg
	Orange paste food color
2	oz semisweet chocolate, melted, cooled

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1. Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

This is the picture that is on the Betty Crocker website.  My cookies aren't as precisely cut as theirs, but they are good!

Hot and Spicy Chicken Strips

1 Bag Tyson Crispy Chicken Strips
1 cup Brown Sugar
1/2 cup Franks Red Hot (Hot Sauce)

Bake Chicken according to package directions.  In medium saucepan bring to boil Brown Sugar and Franks Red Hot.  Boil just until Sugar dissolves. Use sauce either as a dipping sauce or, for the last 5 minutes of the baking time of the chicken, place chicken in a baking dish and pour the sauce over it, coating the chicken then bake for the last 5 minutes.

If you want your sauce not so spicy, add less Franks Red Hot to the Brown Sugar.  If you want it hotter, add more Franks Red Hot to the Brown Sugar.

I got this recipe from my good friend Amber B.  I'm one that can't handle hot/spicy things, but I love this sauce!  My kids won't eat it because it is too spicy for them.

***Fries are Kroger Brand (Smith's) Steak Fries.

October Weekly Menu 1

Sunday:  Steak Sandwiches/Chips
Monday:  Bean Burritos/Spanish Rice
Tuesday:  Malibu Chicken/Baked Potato/Veggie
Wednesday:  Hamburgers/Potato Salad/Fresh Veggies/Chips
Thursday:  Potluck dinner with Lexie's Pre-K Class
Friday: Enchilada's/Corn/Green Salad

Do you do your grocery shopping all on one day or do you spread it out through out the week?  Do you shop the ADS?

Chocolate Peanut Butter Cloud Cookies

 

 

 

Another Yummy Recipe from Betty Crocker.  Super Quick and Super Easy!

Cookies

1	box chocolate fudge cake mix
3/4	cup creamy peanut butter
1/3	cup water
1	teaspoon vanilla
4	eggs
1 1/2	cups semisweet chocolate chips

 

Frosting

1 1/2	containers (12 oz each) whipped fluffy white frosting
3/4	cup creamy peanut butter
2	teaspoons milk

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1. Heat oven to 375°F. Spray cookie sheet with cooking spray.
2. In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
3. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
4. In medium bowl, stir together frosting ingredients. Frost cookies with frosting.

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