Apple Raisin Salad Goodness

Apple Raisin Salad Goodness
6 Med sized apples (a crunchy one like Golden Delicious or Honey Crisp is good)
1 tsp. Nutmeg
1 tsp. Cinnamon
1 cup Vanilla Yogurt
3/4 cup Walnuts
3/4 cup Rasins

Peal apples and then slice them and cut them again dip or pour a bit of Lemon Juice on them to keep them from turning brown.
Then mix everything together. You can either eat it then or it's really good to let it chill for a few hours in the fridge and let all the flavors mix together!

Good stuff!! Enjoy!

Delicious Chicken Marinade

Keeps the chicken moist and tender!

1 cup Mayo
1 tbsp Mustard
1 tbsp Honey
1/2 tsp Salt
1/2 tsp garlic powder
1/2 tsp ground pepper
1 garlic clove
1 1/2lbs chicken
Mix all ingredients together in gallon sized ziplock baggie, set a side 1/4 cup of marinade for dipping (before you put the chicken in!). Marinade for 4-24 hours.

Great Pumpkin Cookies!!!

This are delicious cookies! You've got to try them!! I found them on this food storage blog.

Whole Wheat Pumpkin Cookies

2 C. Whole Wheat Flour
1 C. Oats (quick, uncooked)
1 t. Baking Soda
1/2 t. Salt
3/4 C. Butter
1 C. Firmly packed brown sugar
1/2 C. Sugar
1 Egg (1 T. dry powdered egg + 2 T. Water)
1 t. Vanilla
1 C. Pumpkin
1 t. Pumpkin Pie Seasoning
1/2-1 C. Butterscotch or Chocolate Chips

Pre-heat oven to 350 degress. Cream the butter, add the sugars (beat together until fluffy. Add egg and vanilla. Combine all dry ingredients in a separate bowl. Alternate between dry ingredients and pumpkin. Add chips. Drop by rounded tablespoonfuls and bak for 10-12 minutes.

Quick Beef Burrito Skillet

Prep Time:
10 min

Total Time:
35 min

Makes:
4 servings, 1-1/2 cups each

What You Need

1 lb. lean ground beef

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1 can (19 oz.) kidney beans, drained, rinsed

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup water

4 flour tortillas (6 inch), cut into 1-1/2-inch squares

1 cup KRAFT Mexican Style Shredded Four Cheese

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/3 cup chopped green onions (about 1 large)

Make It

BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.



This is so good and so easy!! It is also delicious with chicken instead of beef. I'm sure it would be good with shredded pork or steak. Enjoy!

Fruit Salad

I went to make mom's cookie salad last night and found that I didn't have all the ingredients. I improvised and I think I like this even better. I thought I'd share with you.

1 pkg vanilla instant pudding

2/3 c. buttermilk (this was my leftover from making the cafe rio dressing a.k.a. creamy tomatillo)

1/3 c. milk - I used skim

1- 8 oz vanilla yogurt - thick n' creamy if you can

1 small container frozen Cool Whip

1 small can pineapple chunks

1 small can mandarin oranges

1 regular size can fruit cocktail

I beat the pudding powder with the buttermilk and milk and let it set while the cool whip was slightly thawing and I drained the fruits. Then I beat in the yogurt. Fold in the Cool Whip and stir until blended. Stir in fruit.

*You'll notice I left out the fudge stripe cookies, that's because if I had them in my house they wouldn't last long enough to make it to the salad. I like it this way though.

Strawberry Trifle

1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Sour Cream Chicken Breasts

4 skinless, boneless chicken breasts (or canned chicken works well)
12 oz sour cream
¼ c. grated Parmesan cheese
½ c. chicken broth
½ tsp salt
1 tsp lemon pepper
1 tsp dried parsley
¼ tsp garlic powder

- Simmer chicken breasts in pot of water until almost tender. Drain and shred or dice.
In a microwave-safe dish mix together sour cream, Parmesan cheese, chicken broth, and spices. Put chicken in sauce mixture. Cover and microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Can be served over noodles (I use whole wheat noodles, because it tastes so good you can't tell they are whole wheat!) or rice with optional steamed veggies (like broccoli or zucchini).

Garlic Breadsticks

These are so easy and so good!

Prep time:12 min Total Time: 30-35 min

1 1/2 cups warm water
1 Tbsp. sugar
1 Tbsp. yeast (quick rise yeast works best)
3 cups flour
1 tsp. salt
1/4-1/2 cup melted butter
garlic salt
grated Parmesan cheese

Combine water, sugar and yeast. Let yeast activate. Combine flour and salt and mix into yeast mixture. Pour melted butter on cookie sheet. Flatten out (I just do it with my hands, not a rolling pin) dough in big 12-14 inch circle let rise 5-10 minutes. Cut in half with pizza cutter (hamburger way through the circle) and then cut into pieces the opposite way. Put a very light layer of butter over top of dough (optional) sprinkle with garlic salt and Parmesan (shredded works best). Bake at 350 for 18-20 minutes, until golden on top.


***NOTE: You can also use this same recipe for a pizza dough. Make the dough, you can use the whole ball of dough for the pizza if you like a really thick crust. (We like to split the dough in two & do one pizza & use the rest for bread sticks.) Next, poke the dough lightly with a fork, brush edges with a beaten egg mixed with a little milk-to give it that golden shiny look, add toppings & cook for another 10 minutes. After cooking, you can also turn to broil & let it really cook the top, but only for a minute!
Enjoy!!

Chocolate Chocolate Chip Cookies (that are divine!)

The directions and some ingredients seem all fancy because I found this recipe off Martha Stewart, I just used basic cocoa and chocolate chips and they tasted great! Tip: We put a scoop a vanilla ice cream between two cookies and it is soo good! Highly recommended!

Double Chocolate Cookies
Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate.

Ingredients
Makes about 3 dozen.
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Grilled Baked Potatoes

4 large baking potatoes
2 Tablespoons Olive Oil
2 tsp. freshly ground pepper
2 tsp. garlic powder
2 tsp. dried Rosemary - I used Forsey crystals and dried chives instead
salt to taste
Place potatoes in a large opt with water to cover. Bring to boil & cook over med-high heat for 10-15 min. until a little tender.
Preheat grill to med-high heat. Drain potatoes and toss with the rest of the ingredients.
Place on grill skin side down over indirect heat for about 15 min. Remove and if you want sprinkle potatoes with any left over olive oil mixture.

I made this the other day and loved it, it's nice not to have to slather potatoes in butter to make them taste good. They turn out a little crip on the outside and soft on the inside. Yummy!

Peanut Butter Chocolate Chip Cookies

1 cup butter or margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 ½ cups flour
1 ½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 cups chocolate chips

Beat butter, peanut butter, sugars, and eggs. Stir together dry ingredients. Gradually add to butter mixture. Stir in chocolate chips. Drop by rounded spoonful onto ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes.

I'd give these cookies 5 stars, it makes probably about 4-5 dozen.

Fluffy White Frosting

1 cup white sugar

1/3 cup water

1/4 teaspoon cream of tartar

2 egg whites

1 teaspoon vanilla extract

In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

This is the frosting from the mother's day cake I made

I found the recipe here

German Chocolate Cupcakes

(I made them with Devil's Food)
Make up the batter for a chocolate cake mix and fill cupcake pans to about 2/3 full. Then, mix 1/2 cup sugar, 1 bar cream cheese and 1 egg until smooth. Add 1 cup of chocolate chips to this mixture. Scoop little spoonfuls of the cream cheese mixture into the chocolate cupcake batter.
Bake at 350 for about 18 minutes or until done. The cream cheese might be a little moist, but once you let the cupcakes cool, it should firm up.
Enjoy!

Crock Pot Chili

2 lbs ground beef (cooked & drained)
1 white onion, diced
2 green bell peppers, diced
1 small can green chilies
1 package of chili mix (found near taco seasoning)
2 Tbsp chili powder

- Add ingredients above to pan and cook on low till well mixed

2 15 oz cans of red kidney beans
2 6 oz cans tomato paste
2 14 oz cans of diced tomatoes
2 tsp cumin

- Add all ingredients to crock pot and cook on low all day or on high for 3-4 hours

Serve with sour cream, shredded cheese and Frito's.
You can make it the day before and put it in the fridge.

Creamy Chicken Noodle Soup

2 Tbsp Butter
1 Cup Onion, Chopped
1 Cup Celery, Chopped
1/4 Cup Fresh Parsley, or 1 Tbsp Dried Parsley
2-3 Cups Diced Chicken (cooked)
1 10 oz can Cream of Chicken Soup
1 10 oz can Cram of Mushroom Soup
5 Cups Chicken Broth
1 tsp Poultry Seasoning
1/4 tsp Dried Thyme
1/4 tsp Pepper
2 Cups Frozen Peas & Carrots
1 1/2 Cups Heavy Cream or Half & Half
4 oz Medium Cooked Noodles (cooked drained)
Salt, to taste

- In Large pot melt butter over medium heat. Add onions and celery and saute until onions are tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme and pepper.
- Bring to a boil; reduce heat to medium low and simmer for 20 minutes.
- Add the frozen peas and carrots, cover and simmer 10 minutes more.
- Stir in the cream or half & half along with the cooked noodles and add salt to taste.
- Heat through. Serves 8.

Lasagna

1 lb ground beef (browned & drained)
1 clove garlic
1 Tbsp parsley flakes
1 Tbsp basil
2 tsp salt
1 can diced tomatoes
1 6 oz can tomato paste

- Mix ingredients above and simmer uncovered for 20-25 minutes. Do not over cook, the sauce should still be juicy, if it's not you can add a little tomato juice. Set aside as the meat mixture.

1 1/2 cartons (3 cups) large curd cottage cheese (you can just use two whole cartons & it will be fine too)
2 eggs, beaten
1/2 tsp pepper
2 Tbsp parsley flakes

- Mix these ingredients together and set aside as the cheese mixture

1 lb Mozzarella Cheese
1/2 cup Parmesan cheese
1 10 oz package of lasagna noodles

-Grease 9x13 pan. Arrange noodles to cover the bottom of pan. Spread half the cheese mixture, half the mozzarella cheese and then half the meat mixture. *Repeat layers again then end wit Parmesan cheese sprinkled on the top. Cover with foil and bake at 375 for 45-60 minutes.

* I like to add a layer of pepperoni in the center. Good stuff.

This can be made ahead and frozen

Cream Cheese Frosting

1/4 cup butter
4 oz. cream cheese
1 3/4 powdered sugar
1/2 - 1 tsp vanilla

-beat the butter, vanilla and cream cheese until fluffy then add sugar and beat until combined

Enough for one 9x13 pan

Frosted Banana Bars

1/2 cup softened butter
1 1/2 cup white sugar
2 eggs
1 cup sour cream
1-2 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cup mashed bananas

- Preheat oven to 350 degrees, Grease 10x15 jelly role pan or 9x13 pan.
- In large bowl, cream butter and sugar until smooth. Beat in eggs one at a time, then stir in sour cream and vanilla. Combine the flour, baking soda and salt, stir into the batter. Finally mix in the mashed bananas. Spread evenly into prepared pan.
- Bake for 20-25 minutes in the preheated oven, until toothpick in center comes out clean. Cool bars completely. Frost with cream cheese frosting or butter cream.

Heavenly Raspberry Jello

2 (3 oz.) pkg. raspberry Jell-o
2 bags frozen raspberries
2 cups whipping cream
1/3 cup sugar
1 tsp. vanilla
8 oz. cream cheese, room temperature
Whipped topping
Dissolve Jello in 2 cups of boiling water. Add 2 cups cold water. Add raspberries and refrigerate until soft set.
Beat whipping cream with 1/3 cup of sugar and 1 tsp. vanilla until stiff (reserve 1/2 to 1 cup whipped cream). Beat cream cheese until fluffy. Add to whipped cream. Beat until blended.
In a large glass bowl, layer the two mixtures. Begin with Jello, cheese mixture and end with Jello. Top with reserved whipped cream. (Optional: decorate top with whipped cream through a decorating bag, and garnish with extra raspberries and mint leaves.)

Banana Muffins

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted

Preheat oven to 350 degrees. Spray pan. Sift together flour, baking powder, baking soda, salt and set aside.

In a large bowl, combine bananas, sugar, egg and melted butter. Add flour mixture, beat until smooth. Scoop into muffin pans.

Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

You can also add 1/2 cup of chocolate chips, tastes delicious!