Soup Season!

White Bean and Chicken Chili

3 (15-ounce) cans white beans, drained (I used 3 different kinds of beans to add variety and color)

6 cups chicken broth

2 medium onions, chopped

2 tbsp olive oil

1½ lbs boneless, skinless chicken breast, cut in half-inch cubes

2 (4-ounce) cans whole green chilies

2 garlic cloves, minced

2 tsp ground cumin

1½ tsp dried oregano, crushed

¼ tsp red pepper flakes, crushed

1 tsp salt

½ tsp black pepper

Place beans, chicken broth, and half of the onions in a large pot, and bring to a boil. Reduce heat and simmer.

Heat a large skillet over medium-high heat. Add oil. When oil is hot but not smoking, add onions. Sauté until tender. Add chicken and sauté for 5 minutes, stirring frequently until thoroughly cooked. Add green chilies, garlic, cumin, oregano, and red pepper flakes; stir well until combined.

Transfer mixture to large pot and season with salt and pepper. Return to a boil. Reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock as needed.

Serve warm, garnished with sour cream, cheddar cheese, and salsa.

Cheesecake!!

Fall is my favorite time of year and my favorite things to eat during the fall is cheesecake. I'm not sure if it's because it's just to heavy for the summer (unless it's key lime) or what but when I think of cheesecake I think of fall. And today I bought a spring foam pan so I can finally make some cheesecake and I thought I'd share with you the all the cheesecake I'm going to make and bring you pieces of because there is NO way I can eat it all myself=)Sorry I don't have a picture of the first one=) Well happy looking!


Pumpkin Pie Cheesecake

Ingredients
2 15-oz. cans pumpkin
1-1/2 cups finely crushed gingersnaps (8 to 9 oz.)
1/4 cup melted butter
2 Tbsp. packed brown sugar
2 8-oz. pkgs. cream cheese, softened
1-1/4 cups packed brown sugar
1/4 cup all-purpose flour
2 tsp. pumpkin pie spice
5 eggs, slightly beaten
1 Recipe Cranberry Topper (optional)
Directions
1. Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2-inch baking pan and pour in water to 1-inch depth. Heat oven to 350 degrees F. To drain pumpkin, line a fine mesh sieve with 100 percent cotton cheesecloth or paper coffee filter; seat over a bowl. Spoon in pumpkin; set aside while preparing crust.

2. For crust, in bowl stir together crushed gingersnaps, butter, and the 2 tablespoons brown sugar. Press crumb mixture onto bottom and about 1 inch up sides of 9x3-inch springform pan. Bake 5 minutes or until firm. Cool completely on rack.

3. For filling, in large bowl beat cream cheese and the 1-1/4 cups brown sugar with electric mixer on medium speed until smooth. Beat in pumpkin (discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand.

4. Pour filling into crust-lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water-filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off oven; let cheesecake stand in oven 30 minutes. (Top may crack as it cools.)

5. Cool in pan on wire rack 15 minutes. With small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remover sides of pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping. Makes 14 servings.

Cranberry Topping: In small saucepan combine 1 cup fresh cranberries and 1/2 cup light-color corn syrup. Cook and stir over medium heat 4 to 5 minutes or until berries begin to pop. Remove from heat; stir in 1/2 cup cranberry sauce or relish. Cool. Makes 1-1/2 cups topping.


Bittersweet Cheesecake Torte


Ingredients
2/3 cup whipping cream
8 ounces milk chocolate or bittersweet chocolate, chopped
Nonstick spray for baking
1 19.5-ounce package brownie mix
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
2 eggs, lightly beaten
3 ounces milk chocolate or bittersweet chocolate, melted
3 ounces white baking chocolate, melted
Directions
1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.

2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.

3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.

4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.

5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.

6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.

7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.

*Test Kitchen Tip: Before wrapping the springform pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom. Trim edges. This will assure the brownie rounds fit tightly in the pan.



Black Bottom Cheesecake


Ingredients
1/3 cup butter, melted
1/4 cup sugar
1-1/4 cups finely crushed graham crackers
2/3 cup whipping cream
1 cup semisweet chocolate pieces
1 cup chopped pecans, toasted (optional)
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup caramel-flavored ice cream topping
Chopped pecans, toasted (optional)
1 recipe Chocolate Garnish (optional)
Directions
1. Preheat the oven to 350 degrees F. For crust, in a medium bowl combine melted butter and 1/4 cup sugar. Add crushed crackers; toss to mix well. Press mixture onto the bottom and about 1-1/2 inches up the side of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Cool on a wire rack.

2. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat; add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Pour chocolate mixture evenly over the bottom of the crust. Sprinkle with 1 cup pecans, if desired.

3. For filling, in a medium mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined (do not overbeat). Pour over chocolate pecan layer in pan.

4. Bake for 30 to 35 minutes or until center appears nearly set when gently shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosenand remove from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.

5. Let cheesecake stand at room temperature for 20 minutes before serving. Garnish each serving with a drizzle of caramel ice cream topping, and, if desired, additional pecans and Chocolate Garnish. Makes 12 servings.

Chocolate Garnish: Line a baking sheet with foil; set aside. In a small saucepan heat 1 ounce of chopped semisweet baking chocolate over low heat until it melts. Drizzle chocolate over the prepared baking sheet in a crisscross pattern. Chill, uncovered, until firm. Carefully break chocolate mixture into 2-inch pieces.

Advance Preparation: Prepare recipe as directed. Transfer to an airtight container; cover. Freeze up to 1 month. Before serving, thaw frozen cheese cake in the refrigerator for 24 hours. Garnish as directed.


Caramel-Toffee Cheesecake

Ingredients
1-1/2 cups finely crushed gingersnap cookies
2 tablespoons granulated sugar
1/4 cup butter, melted
5 8-ounce packages cream cheese, softened
1-1/3 cups packed brown sugar
3 tablespoons all purpose flour
5 eggs
2 egg yolks
2 teaspoons vanilla
Caramel Topping*
2 1.4-ounce bars chocolate-covered English toffee, coarsely chopped
Directions
1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a medium bowl, stir together crushed gingersnaps and the 2 tablespoons granulated sugar. Stir in melted butter. Press mixture onto the bottom of the foil-wrapped pan. Bake about 14 minutes or until crust starts to brown. Cool on a wire rack.

2. In a very large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add brown sugar and flour; beat until smooth. Add eggs and egg yolks one at a time, beating after each addition just until combined. Beat in vanilla. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.

3. Bake about 1 1/4 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1 3/4 hours). Remove foil. Cover and chill overnight.

4. Prepare Caramel Topping. Remove side of springform pan; transfer cheesecake to a serving plate.

5. Spoon topping onto cheesecake, spreading to cover top. Garnish with chopped English toffee. Cover loosely and chill for 2 to 6 hours.

*Caramel Topping: In a large saucepan, combine 1 1/2 cups granulated sugar, 1/4 cup water, and 1/2 teaspoon lemon juice. Cook over medium heat, stirring to dissolve sugar. Bring to boiling; reduce heat. Without stirring, boil gently, uncovered, for 9 to 12 minutes or until mixture turns a deep amber color, occasionally swirling pan and brushing down the side with a wet pastry brush. Add 1 cup whipping cream (mixture will bubble); reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until reduced to 1 1/3 cups, stirring occasionally. Chill about 30 minutes or until thickened but still pourable.

100 days of Cookies!!

My favorite time of year is here!! Fall! With Halloween, Thanksgiving and Christmas just around the corner here something to make every ones life a little easier.

Pumpkin Chocolate Chip Cupcakes

Now that it is September I can start cooking the fall foods right?!? I love pumpkin flavored treats and this one is hands down one of the best around. (I might be slightly biased)

Ingredients:

1 box yellow cake mix

1- 2 cups chocolate chips

1 can (15 0z.) pumpkin

3/4 cup water

Directions:

1. Preheat oven to 350 degrees. Prepare cupcake pan with liners or cooking spray.

2. Combine cake mix, pumpkin, and water until well blended.

3. Stir in chocolate chips.

4. Fill each cupcake liner 2/3 full with mix.

5. Bake for 25-30 minutes.

6. Let cool and enjoy!

4 Layer Delight

This is another family favorite! Always a crowd pleaser at our family parties:)

Ingredients:
First Layer:
1 C. Flour
1 Stick of margarine (melted)
1 C. Walnuts (crushed into fine pieces)

Mix ingredients well and spread at the bottom of a 9x13 glass baking dish. Bake for 20 minutes at 375 degrees. Let cool.

Second Layer:
1 C. Cool Whip
1 C. Powdered Sugar
1 8oz. Package of Cream Cheese

Mix ingredients well and spread over on top of crust (first layer)

Third Layer:
2 Small Packages of Instant Lemon Pudding
3 C. Milk
1 Tsp. Vanilla

Mix well for 2 minutes and spread over second layer

4th Layer:
Spread the remainder of cool whip on top of third layer and sprinkle with additional crushed walnuts

ENJOY!

Homemade Lasagna

Growing up my mom would make this dish at least every couple of weeks, if not once a week. Our family loved it! She would always serve with fresh salad and garlic bread. YUM!

What you'll need:
9 Lasagna Noodles (or more if you desire)
1 Jar Spaghettic Sauce (any kind you like & I think it's a 16oz jar)
1 Lb. Ground Beef (we always use lean ground beef)
1/4 C. Onion (Chopped)
3 C. Cheese (we always mixed mozerella and cheddar)
1 Egg (slightly beaten)
1 Container Cottage Cheese (we always use low-fat & I believe it's a 12 oz tub)
1 Container Sour Cream (again we always use low-fat & I believe it's a 12 oz tub)

The additions Mic and I have added:
Black Olives
Mushrooms
Pepper Jack Cheese

Time to prepare:
In a large pot filled about 3/4 the way with water cook lasagna noodles. In a large skillet brown hamburger and then stir in onions and sautee. Stir in spaghetti sauce, olives and mushrooms. In a medium size bowl mix cottage cheese, sour cream, and egg. In a 9x13 glass baking dish layer the sauce mix on the bottom followed by 3 noodles and then the cottage cheese mixture. Repeat this 2 more times. Layer the top with cheeses and additional olives and mushrooms. Bake at 350 degrees for 50 minutes. Serve with salad, garlic bread, and/or any other side dish your heart desires!

Chicken Wraps

My kids really like this one too! It can be "tweeked" to fit you're own tastes!

2 1/2 chicken breasts
1 pkg cream cheese
1+ Tbsp sour cream
salt and pepper to taste
2 pkg croissant refrigerated rolls (not cooked)

Our "tweeked" ingredients:
1/2 pkg frozen broccoli
mozzarella cheese
Italian seasoning to taste
onion powder seasoning to taste
garlic powder seasoning to taste

Cut chicken into bite size pieces and cook through. Add all ingredients together except for the cheese.

Pat out a croissant to make it alittle bit bigger. Place a dab of mixture onto the center, then add some mozzarella cheese on top of that.

Fold the edges in, lastly being the long end, and it will look like this (kinda like a diaper). Place on a greased pan and bake according to the croissant package and golden brown.

Monkey Bread

So this is one of my kids' FAVORITES! It's yummy AND they get to help make it!


You will need 3 packages of the biscuits in the "poppable" container. Open them, and cut 1 1/2 packages of them into 4ths. I line them up, and use my pizza cutter.

Then the "little monkeys" (why it's called Monkey bread) get to roll the quartered pieces into balls and put them in a mixture of;

1/2 cup brown sugar

1/2 cup white sugar

3 tsp cinnamon

Once the balls are coated, place them in the bottom of a greased bunt pan.

1 1/2 packages of the quartered, rolled, and coated biscuits.

Shred one (I did 2 because we like apples) apple and place on top. You can add nuts and raisins too, but I don't like them!

Quarter, roll, and coat the remaining 1 1/2 packages of biscuits and place them on top.

Sorry, no more pics, but then with the remaining sugars and cinnamon mixture melt 1 1/2 cubes of butter, mix, and pour over the entire thing!

Bake at 350 degrees for 25+ minutes, until it's brown on top, and it's not doughy.

Let cool for about 10-15 minutes, then invert onto a plate.

Growing up we would eat it with toothpicks, and my kids enjoy that too!

Back to school cupcakes!!

One of my favorite cookbook (if you can call it that) is Hello, Cupcake! It has the most AMAZING cupcakes in it. The best part is that the instructions are so easy (in the book) that even someone like me, who has NO skill can do it! This one is by the same people but not in the book, and I thought with school starting soon these were perfect I even included a picture so that you can see just how cute and yummy they are!







What you'll need:
Red food coloring
1/4 cup vanilla frosting
1 mini plain doughnut
1 unfrosted vanilla cupcake
1/4 cup red decorating sugar
1 chocolate caramel, Tootsie Roll
1 spearmint leaf


1.Tint the vanilla frosting red with the food coloring. Cut the doughnut in half crosswise to get 2 circles (the same way you'd cut a bagel into two halves). Spread some of the red frosting on top of the cupcake. Place one doughnut half on top of the cupcake, rounded side up, and cover with the remaining frosting to create a rounded top with an indent in the center. Make the frosting as smooth as possible.


2.Place the sugar in a small shallow bowl. Gently roll the top of the cupcake in the red sugar to coat evenly. Smooth the sides by gently pressing with fingertips.


3.Cut the Tootsie Roll in half lengthwise and gently roll one end between your fingers to make it pointed. Curve slightly to make the stem. Cut the spearmint leaf in half crosswise to get 2 leaves.


4.Insert the Tootsie Roll stem, pointed end into cupcake, in the indentation as the stem. Place a leaf near the stem.

P.S. I'm pretty sure the instructions are for one cupcake so if you plan on making more plan accordingly. Also it doesn't tell you how to make the cute one with the whole in it or the one on the cover of the magazine that has a worm in it but I know how to do them both if you want to give them a try, so just ask!

I made this bread the other day and it was a hit! I meant to get a picture of it so I could post it but it was all gone before I could snap a pic! (I don't know how to get rid of the underline on the typing...weird???)

Lemon Poppy Seed Bread

Ingredients

2 C sugar

1 c vegetable oil

3 eggs

1 1/2 tsp vanilla extract

1 tsp lemon extract

2 Tbsp poppy seeds

3 C all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp salt

1 1/2 c milk

Icing:

2 TBSP lemon juice

3/4 c confectioners' sugar

Preheat oven to 350*F. Grease and flour 2 loaf pans. Combine sugar, oil, eggs, vanilla and lemon extracts in a lg. bowl; mix well. Stir in poppy seeds

2. Sift together flour, baking powder and salt. Add flour mixture and milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.

3. Bake loaves for 45 min. or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 min. Turn out onto wire racks.

4. For icing, blend lemon juice and confectioners' sugar in a small bowl. Drizzle over warm loaves.

Limeade Slush

Limeade

Mix

6oz limeade

8 cups water

3 cups sugar

Freeze

Take out 2-3 hours before serving

Add

1-2 liters of sprite

ENJOY

Ice Cream, Ice cream, we all scream for Ice cream!!

Summer is almost over and before we know it fall will be here. So I thought I'd share some Ice cream treats before summer is over=)! Also bear with me as all my cookbooks and most of my magazines are in boxes these are all either ones I have memorized or ones saved on my computer. As soon as we move I'll go through my books and add some from them. Happy eating=)!


Very Raspberry Frappe

Ingredients
1-1/2 cups frozen or fresh raspberries
3 Tbsp. milk or raspberry liqueur
1 Tbsp. seedless raspberry jam
2 cups raspberry or other berry gelato or ice cream
1/4 cup milk
1/3 cup chopped chocolate bars, crushed shortbread cookies, or chocolate wafer cookies
To top drink: Chocolate bars, shortbread cookies, or chocolate wafer cookies
Directions
1. Thaw raspberries, if frozen. Place 1 cup berries in blender or food processor. Cover and blend or process until smooth. Press puréed berries through fine-mesh sieve into bowl. Discard seeds. Add liqueur and jam to pureed berries; whisk until smooth.

2. For frappé, in blender or processor combine berry mixture, gelato, and milk. Cover and blend or process just until combined, stopping blender to scrape down sides as needed. Stir in chopped chocolate or crushed cookies.

3. Divide remaining berries and frappé between two chilled glasses. Top with chocolate or cookies. Serve with long-handled spoons. Makes 2 servings.


Raspberry-Nut Sundaes

Ingredients
1/2 cup butter
1/2 cup packed light brown sugar
1-1/2 cups fresh raspberries
2/3 cup honey-roasted cashews or honey-roasted almonds, coarsely chopped
1 tsp. finely shredded lemon peel
2 pints vanilla ice cream and/or raspberry sorbet
Directions
1. In a large skillet melt butter; stir in brown sugar until melted. Cook, stirring frequently, over medium heat until boiling. Reduce heat to medium-low. Cook and stir for 1 minute. Remove from heat. Add raspberries, nuts, and lemon peel; stir very gently to coat.

2. Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately. Makes 8 servings


PB&J Ice Cream Sandwiches

Ingredients
1 18-ounce roll refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
6 tablespoons preserves, such as raspberry, cherry, or strawberry)
1 pint vanilla bean ice cream
Directions
1. Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.

2. Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.


Toasted S'More Snowballs

Ingredients
12 graham cracker squares
12 small scoops rocky road or chocolate fudge ice cream (about 1 1/2 cups)
1 7.2-ounce package fluffy white frosting mix
Directions
1. Line a baking sheet with waxed paper. Arrange cracker squares on waxed paper. Use a small ice cream scoop to place scoops of ice cream on each cracker square. Cover and freeze while preparing frosting.

2. Prepare frosting mix according to package directions. Place frosting in a large pastry bag fitted with a large round tip (1/4-inch). Pipe frosting over each ice cream mound to cover. Or use a spoon to spread frosting over each ice cream scoop, spreading to cover. Freeze at least 1 hour (cover loosely after frosting is firm).

3. Preheat oven 500 degree F. Transfer squares to a greased baking sheet. Bake, uncovered, for 3 to 4 minutes or until frosting is golden brown. Serve immediately. Makes 12 servings.


Tropical Treat Sandwiches

Ingredients
1 18-oz. refrigerated sugar cookie dough
1/2 cup all-purpose flour
2 tsp. milk
4 tsp. coarse sugar or 1 tsp. granulated sugar
1 1.75-qt. tropical fruit or rainbow sherbet
Directions
1. Preheat oven to 350 degrees F. In mixing bowl combine cookie dough and flour; knead with hands until well combined. On lightly floured surface roll dough, half at a time, to a 14x10-inch rectangle. With fluted pastry wheel or pizza cutter, cut into 3x 2-inch rectangles. Place on ungreased baking sheets. Prick with fork. Brush with milk; sprinkle with sugar.

2. Bake 6 to 7 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer to wire rack; cool completely.

3. Place a large baking sheet or 15x10x1-inch pan in freezer. Cut carton from sherbet. With a very sharp knife, cut in half lengthwise. Cut again in 1-inch slices. Halve each slice crosswise (you should have 20 slices). Return to freezer for 1 hour or until firm.

4. To assemble sandwiches place sherbet slice between two cookies, sprinkled side out. Wrap in plastic; and freeze 4 hours or until firm. Cookies may be frozen for up to 3 months. Makes 20 sandwiches

Sticky Popcorn

Sorry no picture of it, but it is one of Aleksia's (my 5 yr old) favorites! Kids seem to love it, heck so do I! It's nice since it's marshmellow based, so it's not stick to your teeth annoying kind of treat.

Sticky Popcorn
1 cup unpopped popcorn
1 cup brown sugar
1 cup butter
1 bag marshmellows (small ones melt faster)

Pop the popcorn and remove Old Maids (then you won't be unexpectantly biting into one when it's all mixed) and place in a large bowl. In a microwavable large bowl, melt butter. Mix in brown sugar to the melted butter. Add marshmellows and mix until they are coated with the butter and sugar goo. Microwave for 1 minute at a time, stirring inbetween, until the marshmellows are melted. Poor over popcorn, and stir until the popcorn is coated with the goo. Enjoy!

Barbecued Salmon with Fresh Nectarine Salsa

Ingredients
4 4- to 5-oz. fresh skinless salmon fillets, about 1-inch thick
3 Tbsp. bottled barbecue sauce
2 nectarines, pitted and chopped
3/4 cup fresh blueberries
1/4 cup coarsely chopped toasted pecans
Lemon wedges
Directions
1. Rinse fish; pat dry with paper towels. Lightly sprinkle salmon with salt and pepper. Place 2 tablespoons of the barbecue sauce in small bowl; brush sauce on both sides of the salmon.

2. For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)

3. For nectarine salsa, in medium bowl combine nectarines, blueberries, pecans, and the remaining 1 tablespoon barbecue sauce. Season with salt. Serve salmon with salsa and lemon wedges. Serves 4.

Watermelon Lemonade

In a large pitcher stir together 3 cups cold water, 1 cup lemon juice, and 3/4 cup sugar until sugar is dissolved. Chill; serve over ice with garnishes.

Savor the flavor of fresh watermelon -- in your glass. Puree it and combine it with a pitcher of lemonade (to taste). Garnish with watermelon slices.

Buffalo-Style Chicken Fingers

Ingredients
1 cup crushed corn flakes
1 tablespoon finely snipped parsley
1/4 teaspoon salt
1 pound skinless, boneless chicken breasts
1/3 cup bottled blue cheese salad dressing
2 teaspoons water
1 to 2 teaspoons bottled hot pepper sauce
Celery sticks
Bottled blue cheese salad dressing
Directions
1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.

2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings

Cookie Dough Truffles

Ingredients:
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped
Directions:
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Santa Fe Chicken

6 Frozen Chickens

1 Can Black Beans

1 Can Corn

1 can green chillies

2 cups of your favorite kind of Salsa

Mix together in crock pot and cook

Let Cook for 4-6 Hours until chicken is completely cooked

Then place 1 8 oz. cube of Creme cheese in crock pot and let melt in with the rest of the ingredients, causing a creamy color to appear.

Serve with mexi rice, and cheese and tortillas or chips.

Chocolate Peanut Butter Bars

This is a yummy fast treat that you can make with out using your oven.

Chocolate Peanut Butter Bars

1 1/2 cups Peanut Butter

1 1/2 cups crushed graham crackers

4 cups powdered sugar

1 cup melted butter

Mix all ingredients together and press into a 9 x 13 pan

Melt I bag (12 oz) chocolate chips and spread on top.

Refrigerate and cut into squares.

I'm playing catch up with some GREAT recipes!

It's getting so close to summer time and time to start moving the cooking outside or limit the time cooking inside! So here are 3 new recipes to make up for the 3 weeks I am behind sorry please forgive me!! Hope you enjoy!


Corn on the Cob With Basil-Parmesan Butter

Butter
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup freshly grated Parmigiana-Reggiano cheese
2 TBS finely chopped fresh Basil
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp granulated garlic

4 ears corn Husked

1.) To make butter: in small bowl, mash the butter ingredients together with the bask of a fork, and then stir to distribute the seasoning through the butter.
2.)Brush about 1 TBA of the seasoned butter all over the each ear of corn. Grill over direct Medium heat until browned in spots and tender, 10-15 minutes turning occasionally. Serve warm with the reaming butter spread on the corn.

Here is one of my FAVORITE recipes It's actually something I had at a restaurant in Ellensburg when I was visiting some friends and loved it so much I decided to try making it at home.I almost hate to share it because when ever I make it people always think I put so much effort into and the truth is you can put the extra love in it but sometime I go the semi homemade route=)first I'll give the "extra love" (i.e. cheaper but a little more time consuming) version and then the "took 5 minutes" one

Chicken Cesar wraps(with love)

1-2 head romaine lettuce (depending on how many your feeding)
Cesar dressing to taste
Parmesan cheese (we use the cheap crap in the green bottle Kyan like on his noodles)
cooked chicken breast cut into strips or cubes (the amount real depends on many people your feeding. I generally use about 1 chicken breast per person because I like chicken in every bite!)
Tortillas

Mix Salad, chicken, cheese and dressing in a bowl. Put in on a tortilla wrap and enjoy (easy right)

Chicken Cesar Wraps (easier way)
1-2 bags Cesar Salad (it's the bag salad section and it comes with cheese, croutons and the dressing all in the bag. We buy the super Cesar or something like that, because the cheese is better)
A couple pieces of chicken from the deli at the grocery store take chicken off the bone(or you can cook your own at home we do that too)

Mix in all together and serve on a tortilla=) Yum it's so goo you won't be sad you tried it!!

and for recipe number 3....(drum roll please)

Grilled Peaches with Blackberry Sauce

sauce
6 ounces fresh blackberries, about 1 cup
2 to 3 TBS granulated sugar
2 TBS water

2 TBS unsalted butter
1 TBS granulated sugar
4 medium peaches, firm but ripe, halved and pits removed

1 cup vanilla frozen yogurt (optional)

1.) To make the sauce: In a food processor (or blender) puree the blackberries with 2 TBS water. Add sugar to taste.
2.) In a small saucepan over medium heat, melt the butter, then add sugar add stir to dissolve. Remove the saucepan from he heat. Brush the peach halves all over with butter mixture
3.) Grill peach halves over medium Direct Medium heat until they are browned in spots and warm though-out, 8-10 minutes, turning them every 3 minutes or so. Serve warm with the blackberry sauce and frozen yogurt, if desired.

Dream Berry Salad

Since it is BBQ season I thought you all might enjoy this fast and easy salad. This is one of my favorites!

1-32 oz plain or vanilla yogurt (I prefer vanilla)

1-8 oz cool whip

1 pkg vanilla pudding prepared

Berries

Prepare pudding according to directions on box. After the pudding is prepared and chilled mix in with yogurt and cool whip. Mix in any berries you like (Strawberries, blueberries, blackberries, or raspberries). Enjoy!

Thank you so much!!

Ladies I want to thank you for reading and submitting!! Yeah!! I'm soo excited about this! Also if you are looking for a recipe for chicken,fish or even grilled corn on the cob or you have some leftover whipping cream and don't know what to do with it just let me know and I will be honored to help out!! Also in my recipes I add little hints, if this makes it to hard to read or it bothers you please say something and I can save the tips for the end or the recipe. So if anyone has any suggestions, questions or just to tell me you hate the background (which I love by the way) Please say something! Your input it crucial!!!

Love you all!!

P.S. Ladies, one of our members just had baby number 4 and had a birthday today!! So YEAH Danielle! And another one is about to have a birthday and a baby! GO Kelsie!!! So I was thinking.. how about we all do a little digging and find recipes that are a) easy to make a ahead and freeze or b) double and freeze half, because let's face it.. after a baby it's hard to find time to cook, let alone eat something that takes more then 5 minutes to make. So lets help them out and find something there husbands can do and freeze while they are getting rest=)!! Thanks!!

Tortellini and fresh fruit! How can you go wrong?!?!

For this weeks recipes I wanted to share my two VERY favorite spring and summer recipes. The first sounds like a lot of work and contains ingredients even I don't general have on hand but it soooooo worth it and it is amazingly beautiful with all the colors!! Just make sure you read ALL the way through before you start so you don't mess up the first time like I did!! The second pains me to share! I love it and would love to keep it my secret for ever but since I hardly entertain I thought maybe you'd like to share it with your loved ones two!! I also included a picture! So that you can see how beautiful it is=)!! I hope you try them all!!


Italian Tortellini-Vegetable Salad

1 package (9 oz) refrigerated cheese-filled tortellini
1 package (9 oz) refrigerated spinach-filled tortellini (When I made it I couldn't find spinach all by itself but I did find a mix of the two and just got 2 of those instead)
2 cups small fresh cauliflower florets
2 cups small fresh broccoli florets (tip: when I made it, because I don't use a lot of cauliflower or broccoli, I just bought a bag of cauliflower and broccoli mix. You can find them next to the bags of salad or at least that is were I found it)
1 cup oil-packed Julienne-cut sun-dried tomatoes (from 6.5 oz jar), drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium yellow bell pepper, chopped
2 jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
1 bottle (8 oz) Italian Dressing

1. In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.

2. Meanwhile, in large bowl, mix sun-dried tomatoes, onion, parsley, bell pepper, and artichokes.

3. Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately or cover and refrigerate until serving time.(tip: I did NOT us the whole bottle of dressing like it asks for Italian dressing as bit of different flavor if you aren't use to it, I love it but with the liquid from the artichoke I thought it would be to much! So I just made it the way I liked.)















JELL-O Fruit and Cookie Dream
2 containers (6 oz. each) nonfat strawberry yogurt (1-1/2 cups total)
1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin
3/4 cup thawed COOL WHIP LITE Whipped Topping
1 cup each: blueberries, raspberries and sliced fresh strawberries (in the winter when I can't find fresh fruit I use frozen at that is AWESOME too)
6 OREO Cookies, chopped


MIX yogurt and dry gelatin mix in medium bowl until well blended.

ADD whipped topping; stir with wire whisk until well blended.

SPOON layers of yogurt mixture, berries and chopped cookies alternately into each of six dessert dishes. Store leftovers in refrigerator. Serves Six!!

Famous Salsa

Just in time for the summer!

Fresh Salsa

1 onion
4 - 6 cloves of garlic
1 anaheim pepper
1 small bunch of cilantro
4 or 5 vine tomatoes
2 cans of rotel tomatoes (blue or yellow label or one of each)
1 tbs salt
1/4 tsp cayenne pepper
1 tsp chili powder
1/2 tsp dried red pepper flakes

All in food processor: chop up the onion and garlic, set aside in a large bowl. Chop the anaheim pepper and cilantro, add to bowl. Chop the tomatoes, add to bowl. Spin the rotel tomatoes for a few seconds and add to bowl. Add all spices and mix well. (I approximated on the spices, just have fun with it!) Cover and chill for at least 4 hours, overnight is best.

I usually take this to work and a whole quart of it is gone in less than an hour! YUM!!!

FISH TACOS ( kind of a long one but totally worth it)

Ingredients-
1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces, ( or fish sticks)
16 (8-inch) corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion

Pico de Gallo:
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper

Tequila Lime Aioli:
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

Directions-
In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
Warm tortillas on grill or pan. Cover with a towel to keep warm.
In a medium Dutch oven, heat the canola oil to 350 degrees F.
Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.
Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.

Stuffed Jalepeno Peppers

Ingredients-
15 jalapenos, , cut in 1/2, seeded and deveined
1 tablespoon canola oil
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 pounds mild Italian sausage, casings removed
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese
Minced chives
Directions-
Preheat oven to 300 degrees F.
Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool.
Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
Garnish with minced chives and Parmesan.

Taco soup and Tiramisu (or chocolate) Bowl

Hello ladies!! For my first post I'm going to share one of my favorite recipes Taco Soup. I have had more compliment with this recipe! It's great for crowds because it's easy to double and the best part is NO ONE knows how easy it is, I shared it with a friend after I made dinner once and they were shocked!! I know at least one of you already has it and maybe some of you have different versions but I love it and hope you all will too! The dessert I found online a long time ago so I provided a picture!! Traditionally tiramisu is made with coffee but if you aren't a coffee drinker just substitute it with chocolate milk and make chocolate-misu bowl instead=)!

TACO SOUP

1 LB Ground beef
1 can corn
1 package taco seasoning
1 can chopped tomatoes
1 can tomato sauce
2 cans of beans (what ever you like best, we usually use 2 different kinds because it adds more color)
1 TBS brown sugar
garlic and onion powder to taste (sorry I have made it to much I don't measure)

Cook and drain hamburger. (we like to add some garlic and onion powder when we cook the hamburger too but you do what you like)

Drain and rinse beans, drain corn. Add ALL ingredients to a pot. Stir till the brown sugar and taco seasoning are dissolved. Heat to boil. Serve with cheese, sour cream and chips (or whatever else you like on your tacos). Chad love to eat this like a dip, so dig in and eat how you like there is no wrong way! Spoon, chips it doesn't matter.









Tiramisu Bowl

1 package (8 ounces) Philadelphia® Cream Cheese, softened
3 cups cold milk
2 packages JELL-O® Vanilla Flavor Instant Pudding & Pie Filling
1 container (8 ounces) Cool Whip® Whipped Topping, thawed, divided
48 NILLA® Wafers
1/2 cup brewed strong Maxwell House® Coffee, divided or substitute chocolate milk
2 squares (1 ounce each) Baker's® Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries


Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.

Place 24 of the waters in 3-qt. serving bowl; drizzle with half of the coffee(chocolate milk). Top with half each of the pudding mixture and chocolate.

Repeat layers of wafers, drizzled coffee (chocolate milk), pudding mixture and chocolate; top with whipped topping and raspberries. Refrigerate at least 3 hours. Store leftovers in the refrigerator.