Monday, November 30, 2009
Note: You know how they say stay at home moms sit around watching tv and eating bon-bons all day? Well, now you have our secret recipe. Not that we have time to make OR eat them. But you have it!
½ cup butter, softened
1 cup peanut butter
2 cups powdered sugar
1 teaspoon vanilla
Form into 1-inch balls.
Melt the following in a double boiler or small pan on low heat...
2 cups chocolate chips
2 Tablespoons paraffin
Roll dough balls in chocolate mixture to coat. Place chocolate covered balls on wax paper to set. Store in air-tight container.
Join other moms who like sharing recipes over at Lisa and Lana's blogs for
1 package white almond bark
1 cup peanut butter (creamy or crunchy)
1 ½ cup mini marshmallows
1 ½ cup crisp rice cereal
In large microwave-safe bowl, melt almond bark. This will take 5-8 minutes at ½ power. Stir in peanut butter to melt and mix. Stir in marshmallows and cereal to coat. Pour into wax paper lined 9x13 pan. (You can also spoon into nut cups for gift giving). Chill. Remove from pan and cut into square. Store in closed container in refrigerator.
Saturday, November 28, 2009
Bread Machine Bread
(Put ingredients into the machine in the following order)
1 1/2 cups warm water
2 tablespoons canola oil
2 teaspoons salt
4 cups flour
1/3 cup sugar
1/2 cup instant potato flakes
2 1/2 teaspoons active dry yeast
Set bread machine on "dough" cycle. Once done with dough cycle, turn out onto floured surface. Knead a little then shape into 2 loaves or 24 rolls and put into greased pans. Put in warm oven with a dish towel over the pans to raise. (Before I put the pans in, I usually turn the oven on for a few minutes to warm it up, then turn the oven light on to keep it warm inside while the bread raises.) Let bread raise for about 1 hour in the oven. When ready to bake, remove towel, leave pans in the oven, turn oven on to 325 degrees and set timer for 25 minutes. The bread will continue to rise a little while the oven is warming up.
Wednesday, November 25, 2009
Wednesday, November 18, 2009
Crockpot Breakfast Casserole
9 eggs, beaten
Cocktail sausages, 1 package
2 ¼ cups of milk
2 cups of cheese (I used what we had – a mixture of mild cheddar and Colby)
10 slices of bread, torn into quarters
Spray the crockpot with Pam. Make a layer of bread, sausages, and 1 cup of cheese. Sprinkle with salt and pepper. Repeat the layer. Mix eggs and milk together. Pour over the ingredients in the crockpot. Sprinkle with the remaining cheese. Cover and cook for 2 hours on high.
Monday, November 16, 2009
2 cups oats
1 cup coconut
1 cup flour
¼ t salt
¾ cup sugar
½ tsp baking soda
½ cup butter (1 stick)
3 Tblsp golden syrup
Mix all the dry ingredients together including sugar. Melt the butter and syrup and add to mixture. Will be dry and crumbly. Mix well. Press firmly into a baking pan. Bake for 20 min at 350F. Important -- Cut into squares while warm. Let stand for 10 - 15 minutes in the pan before removing.
Thursday, November 12, 2009
2-½ cups Sugar
1 package lemonade Kool Aid
1 teaspoon Ground Cloves
1 teaspoon Cinnamon
½ teaspoons Ground Nutmeg
1 pound Jar Of Tang
1 cup Instant Tea
Mix all the ingredients and stir in an airtight container.
To serve, add 4-5 teaspoons mix to a cup of hot water.
Wednesday, November 11, 2009
leftover pot roast
2 cans beans (whatever your family likes - I like Great Northern)
2 cans Petite Diced Tomatoes
4 cans Beef Broth
1 bag Carrots - Sliced
5 whole Potatoes
1 whole Mild Onion
4 cubes Beef Bouillon
2 cups Water
Salt And Pepper
In a crockpot, pour the 4 cans of beef broth, and the 2 cans of petite diced tomatoes. Slice or shred up the leftover pot roast and add to the pot, along with any pan drippings or gravy from roasting the meat.
Peel and dice up the 5 potatoes, and add the potatoes and carrots to the pot. Peel and dice the onion and add it to the pot. At this point, you can add whatever vegetables your family likes, but it’s really good with the 2 cans of drained and rinsed northern beans.
Cook according to crockpot directions. I really thinking cooking this soup on low is the very best way!!
I usually serve this with jalapeno cornbread. I can't help it. It is the southern girl in me!
Monday, November 9, 2009
Note: Sounds sinful doesn't it? It is wonderful. Wonderful over pancakes, biscuits, bread pudding, ice cream. Just wonderful. Try it. You'll like it!
1 cup sugar
2 tablespoons Hershey’s cocoa
3/4 cup milk
1/2 teaspoon vanilla
For more delicious recipes, follow this link to Tempt My Tummy Tuesday.
Thursday, November 5, 2009
Handful of Milk Duds, chocolate covered raisins or peanuts, brown jelly beans
Fill bags with candy. Attach poem.
Share with friends or neighbors OR if you are brave... place at kid's table on Thanksgiving!
You invited me to dinner
with your family and your friends.
You didn't say I was the main dish.
For me it was "THE END!"
You frightened me so badly
I knew I had been duped!
So I left you with my calling card:
This bag of Turkey Poop!
Wednesday, November 4, 2009
Note: Hubs has had a craving for these muffins. I am a raisin bran muffin snob. When I make my muffins I like to soak my raisin bran in the liquids so that they get soggy. To me, it makes the muffins come out must moister.
Refrigerator Raisin Bran Muffins
1 quart buttermilk
4 beaten eggs
2 cups boiling water
Pour Raisin Bran into a large bowl. Pour buttermilk, eggs and butter over cereal and stir. Pour boiling water over the top and stir again. Let sit for a few minutes while cereal gets "soggy". Add sugar. In a separate bowl mix flour, baking soda and salt. Add to liquid cereal mixture.
At this point you can make muffins by filling muffin tins 3/4 of the full and baking at 375 for about 15 minutes.
You can place in a container with a sealed lid and store in your refrigerator. It will keep for up to six weeks in your refrigerator!
Monday, November 2, 2009
We were so excited when he won the TOP OVERALL trophy for the entire competition! So excited for him.
Little Guy's White Bean Chicken Chili
5 boneless, skinless chicken breasts
3 T. butter
2 cloves garlic, minced
16 ounces salsa
4 cans Great Northern Beans (15 Oz), loosely drained
2 cups Mexican Blend Shredded Cheese
4 ounces green chilies
8 ounces frozen corn
3/4 c. sour cream
1 teaspoon Cayenne Pepper
12 ounces chicken stock
salt And pepper
Melt butter in large skillet. Add garlic. Brown chicken breasts in butter and garlic. Remove chicken and cut into bite size pieces. Add pieces of chicken to the crock pot. Add salsa, green chilies, chicken stock and spices to the crock pot. Stir to mix. Add beans, corn, and cheese and stir again. Cook on low for 6-8 hours. About 1 hour before serving add sour cream and stir.
Serve over rice or Fritos and top with more sour cream and cheese. Yummy!
Join Little Guy and I as we hop over to Tempt My Tummy Tuesday to search for more inspiration for recipes! Have a great week!