Caramel Walnut Cookies

My Grandma has made these round cookies every Thanksgiving as long as I remember. They are absolutely wonderful, but kind of a pain simply because of the time involved. You can break it into two stages to make it easier: Roll and bake cookies and nougat one night, dip in caramel and nuts the next day.




Nougat:

1/3 c evaporated milk
1/3 c sugar
1/3 c chopped walnuts

Boil till thickened and let cool. (Don't let it get too thick)

Cookie:

1/2 c butter
1/4 c brown sugar
1/4 c powdered sugar (I use half granulated sugar for a softer cookie, but it flattens them a bit.)
1 egg
1 tsp. vanilla
1/2 tsp. salt
2 c flour

Cream butter and sugar till light, then add egg and vanilla till mixed. Combine with dry ingredients.

Roll dough into a ball roughly the size of a large walnut. Make an indent with your thumb, and fill with roughly 1/2tsp (Whatever fits!) of the nougat filling. Seal the ball, and start another one . . . Bake at 350 degrees for 15-18 min.

Walnuts: Chop up 2 or so cups of walnuts while the caramel is boiling.

Caramel: (This makes enough caramel for a double batch, so you can halve it, but you'll need to be careful not to run out. Another solution is just to double the cookies and nougat!)

2 c sugar
3/4 c light corn syrup
1 c evaporated milk
1/2 c butter

Bring to a boil without stirring, then add 3/4 c more evaporated milk or cream. Boil till the caramel starts to darken and reaches soft ball stage.

Working quickly, poke a toothpick in the top of a cookie, dip and roll in the caramel, then roll the bottom of the cookie in the chopped walnuts. Take the toothpick out, and enjoy the fruits of your labor. We usually cut the cookie into quarters or more, but you can grab one and eat it whole. Cutting the cookies makes them last longer.

Andes Cookies

These cookies are so awesome!!! I got them from my sister-in-law. The crushed candy canes add a festive flare.

1 c. sugar

1/2 c. packed brown sugar

3/4 c. butter, softened

2 lg. eggs

1 tsp. vanilla

2 Tbs. water

3 c. flour

1 tsp. baking soda

1/2 tsp. salt

6 oz. Andes mints

Preheat oven to 375. Mix dry ingredients. Beat sugar, butter, eggs, vanilla, and water together. Add dry ingredients. Chill dough overnight (or until cold) (I rolled the dough and put them in freezer for a bit after chilling in fridge for 5 hours). Wrap dough around a mint until covered. Place 2 inches apart on lightly greased cookies sheet. Bake 7-9 mins or until golden brown. Right after taking out of oven sprinkle with crushed peppermint. Cool

Enjoy!!!

Oreo Truffles

Oreo Truffles

1pkg. Oreo cookies

1 8oz. cream cheese

2 large milk chocolate Symphony bars

Variations:

crushed candy canes

white chocolate

mint Oreos or mint flavoring

Directions:

Use food processor or blender to finely crush Oreos. Mix in softened block of cream cheese. Roll Oreo mixture into balls and place in freezer for at least 1hr. Melt chocolate and use toothpicks to dip Oreo balls into chocolate.

Variations:

Sprinkle with crushed candy cane while chocolate is still warm.

Drizzle with white chocolate.

Use mint Oreos or mint flavoring.

Cranberry Raspberry Relish

I got this recipe from Ben's Aunt, it is so yummy. I usually don't like cranberry sauce but I love this. I make it every year for Thanksgiving.

1 lb. fresh cranberries, finely chopped

2 tart green apples, peeled, cored and finely chopped

1 cup sugar

½ cup orange marmalade

10 oz. package frozen strawberries, thawed and drained

1 tsp. lemon juice or to taste

I chop the cranberries and green apples with a food processor it makes things much easier. Mix all ingredients in a large bowl. May be refrigerated, covered, for 1 month. Spoon relish into serving bowl. Makes 6 cups; serves 12.

Shepherd's Bowl

This is not actually a picture of the Shepherd's Bowl, because I forgot to take one, and besides everyone made fun of my last visual contribution so I refuse to conform. :)

But this is such a good appetizer dish in the fall/winter time and Ashley and Lisa can vouch for its tastiness despite my complete inability to "cook."

1 loaf Shepherd's bowl (preorder from grocery bakery - or can use 2 soup bread bowls)
2 c or 1/2 lb. grated Sharp Cheddar Cheese
1 1/2 c. Sour Cream
5 oz. (2 c.) diced Ham
1/2 c. Green Onions
1 (4 oz.) can Diced Green Chiles
1 t. Worchestershire Sauce

Slice off top of bread and hollow out bowl. Put mixture inside and wrap bowl with 3 layers of tinfoil. Place on cookie sheet and bake at 350 for 1 hr. 10 min. Serve with bread cubes (from hollow part of bowl - cut up, top with butter and put under broiler), wheat thins, Ritz crackers or veggies.

Broccoli Chicken Cheese Soup

My friend Jaclyn gave me this recipe. Just in time for winter soup season!!

Serves ten to twelve

3 cups water with 1 chicken bullion

5 skinless chicken breasts

3 large carrots (diced)

3 stalks celery (diced)

1 medium onion (diced)

1/2 cup butter

1/2 cup flour

1 quart whole milk

1 1/2 lb. fresh broccoli (pre-cooked and drained and chopped)

15 oz. Cheese Whiz

Boil chicken in water with bullion, carrots, celery, and onion for one hour. Remove chicken and vegetables. Save 2 cups of broth. Set chicken aside to cool and cut into pieces to be added later. In a large pot,melt butter and stir in flour. Slowly add milk and 2 cups saved broth. Add vegetables, chicken, and precooked broccoli. Heat all together and then add cheese whiz. Salt and pepper to taste.

{image via gettyimages}

Lighter Chicken Pot Pie

This is the first time I haven't used my own picture! The dish was so good I just wanted to share it quickly. This is a delicious guilt-free version of chicken pot pie, and it is pretty easy to make. It is out of the Oct. issue of Everyday Food. I made it as a last minute thing and only had boneless, skinless chicken breasts, so I compensated for flavor by adding 2 or 3 chicken bullion cubes with the milk. I happened to have phyllo dough, but we didn't think it was needed for flavor, just for aesthetics.

• 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
• Coarse salt and ground pepper
• 3 tablespoons olive oil
• 4 carrots, sliced 1/4 inch thick
• 1 medium onion, finely chopped
• 1/4 teaspoon dried thyme leaves
• 1/4 cup all-purpose flour
• 2 1/2 cups low-fat (1%) milk
• 1 package (10 ounces) frozen peas, thawed
• 2 tablespoons fresh lemon juice
• 6 phyllo sheets (each 12 by 17 inches), thawed

Directions

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
   

Pumpkin Oatmeal Waffles

I love holiday/fall spices, and sometimes find myself craving pumpkin pie in June. These waffles are the perfect fix. We like them with whipped cream and caramelized pecans. You could easily make these with just wheat flour, maybe just add a little more liquid to the batter.

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup oatmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground ginger
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 1/2 cups (14 1/4 oz) canned pumpkin
1/2 cup packed brown sugar
6 tbsp/3/4 stick butter, melted
4 large eggs, separated
2 cups buttermilk

In large bowl, combine dry ingredients. Stir in pumpkin, brown sugar, butter, and egg yolks. Add buttermilk and mix until blended. In separate bowl, beat egg whites till stiff. Fold the whites into the batter. Bake in preheated waffle iron. They take a little longer to cook than most waffles.

I like to make a quick and easy version of caramelized pecans for these waffles. Place however many pecan pieces you want into a small saute pan, sprinkle with enough sugar to lightly coat pecans when melted (1/2 tbsp or so), turn the heat on low, and toss or stir till the sugar is melted and the pecans are toasted, This happens quickly, keep the nuts and sugar moving!

Butternut Squash Bisque

This is one of my favorite dishes for fall and goes great with rolls and salad on the side. Fortunately it's very healthy if you don't add the heavy cream (which, of course, I always do add). It's become a tradition in our house and I hope you love it in yours!



Butternut Squash Bisque

Prep Time: 20 minutes
Cook Time: 40 minutes
Ready In: 1 hour

INGREDIENTS

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash
• 3 cups vegetable stock (I use chicken broth)
• salt and ground pepper to taste
• ground nutmeg to taste
• 1/2 cup heavy cream (optional)

DIRECTIONS

1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
   

The Best Salad Dressing

The best salad dressing I have ever had is from The French Poodle Restaurant in Carmel, CA. There phone number is 831.624.8643, and they will ship it to you! The vinaigrette comes in a wine bottle, and costs $11 a bottle before shipping. Shipping brings the price closer to $13-$18, but it is worth every single penny. The dressing keeps well and makes a lot of salads. This also makes a fantastic gift when you need to give something unique and special, but don't want to spend too much.

My favorite salad with this dressing is julienned/matchstick carrots, pine nuts, and red leaf or baby romaine lettuce and spinach. We are so addicted to this dressing that I order 6 bottles at a time, because I also use it as a dip for carrots! 6 bottles lasts us a year and a half, but most people would probably be fine with 2 or 3.

The dressing separates, so I like to pour some into a smaller container and refill it as needed. This makes shaking much easier.

This is just too good not to share, I hope someone tries and enjoys it!

Easy Pita Pizzas

I posted this on My 90 Day Plan, but thought I would post it here too.

I made these for lunch the other day and they were delicious!! I made mine veggie, but you could easily do it with the toppings of your choice, pepporoni, cheese, BBQ chicken (just substitute BBQ sauce for tomato sauce), the sky is the limit with these.

1 whole wheat Pita
2 TBS tomato sauce
1/3 cup grated cheese (divided)
Toppings of choice

Spread the tomato sauce over the pita and sprinkle half of the cheese over the sauce. Place toppings of choice, sprinkle with the rest of the cheese and pop in the oven until heated (5-10 minutes). I actualy put mine in the microwave and it tasted great, but I'm sure the oven would make it a little more crispy. For the veggie pizza pictured above, I layered spinach, tomato slices, green peppers and onions. YUM!! (and for any of you counting calories, it was only about 320 calories!)

I'd love to hear about some of the creations you might have.

Easy Homemade French Fries

Please excuse any cheesy wording - I wrote this for tutus and turtles, but figured I might as well post it here too!

It's not much a recipe, but we love these, and they are really easy.




Most kids love French fries, and you can easily make a healthier version at home. One twist we love is using sweet potatoes instead of regular potatoes. You can use both for a colorful combination or to help introduce the new look. Place a large baking sheet in the oven and preheat to 425 degrees. Slice a few potatoes and/or sweet potatoes into long fry-shapes and place in a bowl. Toss with approx. 1/2 -1 tsp. olive oil and 1/2 tsp. salt or seasoned salt for a little kick. When the oven is heated, pull the baking sheet out, spray with a non-stick cooking spray and spread potatoes onto baking tray (Careful, it's hot!). Bake for approx. 45 minutes (This is based on whether you like your fries soft or crispy), flipping fries with a spatula a few times to prevent over-browning in spots. Taste and toss with a little more salt if needed. Serve with your favorite dip!

Abelskivers (Danish Pancakes)

I just posted about these on my blog, but I figured I'd share the recipe. I am in love with them!!

You will need an abelskiver pan to cook them--I recommend going with a cast iron pan. Target sells one for $14.99.

What you'll need:

4 cups flour

1 tsp. salt

3 tsp. baking soda

2 tsp. baking powder

4 cups buttermilk

6 eggs, separated (you'll just need the whites)

2 tsp. vanilla

6 tbsp. melted butter

Sift together dry ingredients. Beat egg whites until stiff, then add vanilla, milk & butter. Add dry ingredients.

Oil each well of an abelskiver pan. Pour in batter, filling wells almost level. Cook on stove over medium heat. You'll have to turn them, just like you would flip a pancake. It's a little tricky to get them into the proper shape the first time, but you'll get the hang of it I promise!

Serve hot with your choice of syrup, fruit & whipped cream, or butter & powdered sugar.

Upside-Down Apple Pie

We love this. It gives your apple pie a subtle, caramel-nut topping and it is delicious.

9 inch double pie crust, well-chilled

1/4 cup butter, softened
1/2 cup pecan halves or pieces
1/2 cup brown sugar
pinch salt

approx.5 large tart apples, peeled ,cored and sliced to equal about 6 cups
1 tbs lemon juice
1/2 cup sugar
2 tlbs. flour
3/4 tsp cinnamon
1/2 tsp nutmeg
pinch salt

Prepare pie crust, and let chill while preparing the following:
Prepare apples, toss with lemon juice, flour, cinnamon, nutmeg, and salt. You can make this spicier if you want.

Spread butter evenly on bottom and sides of 9 inch pie tin. I think metal works better than glass with this pie. Press nuts, rounded side down, into butter on bottom of plate, or scatter pieces on butter. You can do this as fancy or as simply as you want. Pat the brown sugar evenly over nuts. Sprinkle with salt. Roll out pie crust. Place bottom crust in pie tin on top of brown sugar, add apples, place top crust, and make slits pie plate over sugar.

Bake on middle rack at 400 degrees for 30 minutes, then move to the bottom rack for approx. 25-30 more minutes, tenting pie with foil to prevent over-browning, if necessary. Do not over bake or your apples will be mushy. Remove from oven and let cool 5 minutes. Place serving plate on top of pie and invert. Carefully remove pie tin. If you discover that your caramel is still a little grainy, invert it back into pie tin and bake on bottom rack a little longer. I've had to do this, the pie still turns out delicious. You might have to experiment with time and placement with your oven.

Speedy Chicken Stir-Fry

8 oz. angel hair pasta (capellini, uncooked)
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time.

Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.

Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with peanuts.

Makes 4 servings, 2 cups each

* This dish is super easy and delicious! It is also very spicy, so you can omit the crushed red pepper if you don't like spicy foods. ( I copied this picture from the kraft foods website, I don't have Holly's mad photography skills:)

Chicken Tikka Masala

I just copied and pasted this recipe directly from the wonderful Cook's Illustrated. The chicken turned out delicious, even though my picture isn't too appetizing. I wound up making the chicken and sauce the night before and kept them separate in the fridge, combining and reheating just before we ate. We felt like we were eating at Bombay House, it was so good - Thank you CI!

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Chicken Tikka
1/2	teaspoon ground cumin
1/2	teaspoon ground coriander
1/4	teaspoon cayenne pepper
1	teaspoon table salt
2	pounds boneless, skinless chicken breasts , trimmed of fat
1	cup plain whole-milk yogurt (see note above)
2	tablespoons vegetable oil
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1	tablespoon grated fresh ginger
Masala Sauce
3	tablespoons vegetable oil
1	medium onion, diced fine (about 1 1/4 cups)
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2	teaspoons grated fresh ginger
1	fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1	tablespoon tomato paste
1	tablespoon garam masala (see note above)
1	(28-ounce) can crushed tomatoes
2	teaspoons sugar
1/2	teaspoon table salt
2/3	cup heavy cream
1/4	cup chopped fresh cilantro leaves

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Spinach Smoothie

I got this picture and recipe from my friend Becky. I was skeptical at first, but she made me one and they're actually good and very healthy, as spinach is a superfood! I thought this was a great way to get Olivia to eat her vegies too.

In a blender add:

1 C. orange juice

2 C. fresh spinach (not the frozen kind)

1 C. fresh kale (cut out the thick center stem)

Blend until smooth, and runny, and nasty green.

Then add:1/2 a banana

1/4 C. frozen raspberries

1/4 C. frozen blueberries

Blend again and then add ICE while blending!

Freezing Bananas

We made Andrea's Banana cookies on a whim today and it made me grateful for the following thing we do. We love banana bread, but hate to wait for a bunch of bananas to turn brown. To solve this I peel and freeze any extra-ripe bananas that aren't being eaten. Sometimes I intentionally buy too many to add to our freezer supply. Then, whenever we want to make any banana baked goods we just defrost what we need. Everything we make actually turns out extra good and extra moist.

Zuchini and Corn

This is one of my favorite dishes this summer. It is quick and easy, I usually prep as I saute. It is a very good way to use up excessive amounts of zucchini without groaning, I actually look forward to making this. It is one of those "throw in a little of this and a little of that" recipes, no strict guidelines. I've only made this with fresh ingredients because I have easy access to all of it. I'm sure it would still be good with dried herbs, just add them earlier.

2 zucchini (smaller taste better), sliced thin. If it is a larger zucchini, cut in half before slicing
3 ears corn, kernels cut off
1 tomato, diced
2 cloves garlic, minced
oregano and thyme (fresh), minced. Roughly a tablespoon of each
olive oil
salt

Pour 2 tsp of olive oil into large saute pan and heat. When warm, add zucchini and some salt. A minute or so later add 2/3 of the corn. After a couple of minutes add 1/2 of the garlic, half of the herbs, and the tomato and toss together. When all the veggies look cooked add remaining corn, garlic, and herbs. Salt to taste.

chicken teriyaki skewers

Ben's mom gave me this recipe and I love it! I believe that she got it from someone in their ward so I am sure that Mary already has this but I hope the rest of you enjoy it!

Mix: 1/4 cup soy sauce
1/4 cup brown sugar
3 Tablespoons fresh lemon juice
1 Tablespoon Canola oil
1/4 tsp. grated fresh ginger
2 minced garlic gloves

Marinade chicken tenders over night.

Soak skewers for 20 minutes in water before grilling. Thread chicken onto skewers. Grill chicken about 3-5 minutes on each side (medium to high heat).

Orange Rolls

Orange Rolls

If you want some seriously sweet orange rolls, you need to try this recipe.

It's very easy and, I must say, better than any other orange roll I've tried.

Ingredients:

12 Rhodes Dinner Rolls,
thawed but still cold (for abt an hr.)

1 orange rind, grated

1/2 cup sugar

1/4 cup butter, melted

citrus glaze:

1 cup powdered sugar

1 tbsp. butter, melted

3 tbsps. orange juice

1/2 tsp. vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on baking sheet sprayed with non-stick cooking spray. Cover with plastic wrap sprayed with cooking spray and let rise until double in size (usually abt 1 1/2 to 2 hrs). Remove wrap. Bake @ 350 for 15-20 minutes (varies with oven, I only cook them for 10 mins). Remove from baking sheet and place on cooling rack. Brush with citrus glaze while still warm.

And enjoy!

Pasta Fresca "House" Tomato Sauce

Ingredients:
2 T olive oil
1 small yellow onion, julienne
1/4 t salt
1/2 t sugar
2 T fresh oregano, chopped
2 T fresh garlic, minced
1 can 29 oz. whole tomatoes drained and pureed (if you are using fresh tomatoes...blanch, peel, de-seed, and puree them)
1/4 t black pepper
2 T fresh basil, chopped
1/2 cup white wine

Procedure:
Satue onions with olive oil over medium heat for about 2 minutes until soft. Add garlic and saute for another minute. Add tomatoes, salt, pepper, sugar, wine, basil, and oregano. Simmer on low heat for 30 minutes stirring occasionally.

LADYBUG COOKIES

We made these cookies for Anna's birthday party and a couple of people have asked for the recipe so here it is . . .

I love this sugar cookie recipe. It is so yummy.
Cream: 1 cup butter, 2 cups sugar, and 4 eggs
Add: 1 tsp. almond extract, 1 tsp. vanilla, and 1 cup sour cream
Sift : 1 tsp. backing powder, 1 tsp. baking soda, 1 tsp. salt, and 5-6 cups flour

Refrigerate overnight
Bake at 375 for 8-10 minutes

(My dough is still kind of sticky when I put it in the fridge. Then when I take it out of the fridge and roll out the dough with flour it seems like the dough ends up just perfect!)

We made 2 circles: one for the body and then we cut the other one in half for the wings. We frosted one brown and once red. Then we put black m&m's on the red cookie and then put it on top of the brown cookie. We then put a bite size Oreo for the head with licorice string for the antennas.

The kids loved making these. Happy Cookie making!!

Green Beans, potatoes, and bacon

This isn't much of a recipe, but it is one of my favorite things to eat this time of year. This is a very flexible and forgiving dish as long as you don't overcook it. I use more green beans than potatoes, and much more veggies than bacon. I use turkey bacon so there isn't much bacon grease left. If you use real bacon you might want to pour out some of the grease before adding anything to it. We'll eat this by itself for lunch. The bacon encourages Max to eat lots of green beans!

Ingredients:
fresh green beans
new red potatoes
bacon
red wine vinegar
salt

Cut potatoes into large bite size pieces and steam.
While potatoes are steaming, cook bacon in large pan. Crisper is better. When the bacon is done, tear into small pieces. Leave leftover bacon grease in pan.
When the potatoes are almost tender throw in the green beans. Steam till potatoes are tender and green beans are cooked, but still crisp.
Heat bacon pan over medium-low heat. Add some vinegar to deglaze pan. Add potatoes and green beans, toss, and salt to taste. Be sure to salt before adding bacon. Add bacon pieces and another splash of vinegar and enjoy.

Black Bean Salsa... Arrrriba

This tasty treat will tantalize your taste buds. It is a light and refreshing treat of summer.

Ingredients:

1 can black beans, rinsed and drained

1 can corn, drained

1 small bunch cilantro chopped

1 small bunch green onions, finely chopped

3-4 medium tomatoes

2-3 medium avocados

1 pkg. Good Seasonings Italian dressing (mix as directed)

Mix together and serve with tortilla chips.

Lemonade Pie

This is a sweet, succulent, summer treat. Keeping in tradition with my super easy recipes, this one holds true.

You will need:

1 carton vanilla ice cream

1 can frozen pink lemonade

2 graham cracker pie crusts

Directions: Let ice cream and lemonade soften. Combine in large bowl. Pour mixture into pie crusts and refreeze.

Banana Bread Cookies

This recipe is from Ashley's sister-in-law's cookbook that some of us have, but for those of you who don't have it, here you go. The picture is horrible for which I apologize, but these are really tasty, though I recommend doubling the recipe as a single version only makes about 2 dozen, and you'll definitely want more than that.

3/4 c. shortening
3/4 c. brown sugar
1 egg
1/2 tsp. banana flavoring
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
2 ripe bananas, mashed

Mix shortening, brown sugar, egg, banana flavoring, and vanilla. Mix in a different bowl flour, salt and soda. Add flour mixture. Rotate bananas into batter, then mix well. Drop onto greased cookie sheet and bake at 375 for 8-11 min. (You can also add milk chocolate chips to batter ...which I recommend!)

Frosting (This is what really makes the cookie good!)

6 T. Brown Sugar
4 T. Milk
4 T. Butter
Powdered Sugar

Bring all brown sugar, milk and butter to a boil. Take off heat, and add powdered sugar until frosting consistency (about 1 1/2 - 2 cups).

Tony's Kung Pao Chicken

This is somewhat of a signature dish for my family. My Dad perfected the recipe over the years and it is by far one of our favorite meals. It is more than a meal, it is an experience - If you have had it, you know what I'm talking about! It is very delicious and worth the sweat and tears involved in the chili pepper process. It is not worth leaving them out - the kick is what makes it good, and memorable. Keep in mind that my kids eat the chicken, so it is not that bad. If you are a sauce person I would recommend increasing the sauce by half. You can find the dried peppers in the Mexican aisle of the grocery store and the Szechwan peppercorns at Asian markets. You can buy them whole, then toast and grind enough for a few batches.

The prep work takes a little time, but the stir-frying goes pretty quickly.

Cut 4-5 chicken breasts into 1/2 inch cubes/bite size pieces

marinate one hour with 4-5 Tbsp soy sauce

(For even more tender chicken add an egg-white and 1 tbsp corn starch to the marinate)

grate 1Tbsp fresh garlic

grate 1Tbsp fresh ginger root

Cut 6-12 green onions into 1/2" pieces

Cut 1-2 Yellow onions into fairly large pieces and separate them (~1 inch)

Cut 10-20 dried hot red peppers (chilis japones or chile de arbol) into 2-3 pieces each, while shaking out seeds

1/2 tsp of ground Szechwan peppercorns

1 cup unsalted dry roasted peanuts (Planters' brand recommended)

Sauce:

5 Tbsp soy sauce

2.5 Tbsp white or rice vinegar

2.5 Tbsp sherry

1 tsp sesame oil

3 Tbsp sugar

dash salt

1 Tbsp corn starch

Mix well

Heat 1-2 Tbsp peanut oil in wok at high flame. (It's tough to use a wok on an electric stove). Add chicken and half of garlic and ginger and stir fry until just cooked through. Take out and set aside.

This next part is where you want to turn on any vents or fans in the kitchen, and possibly open some windows. You might want to remove small children from the room!

Heat 1-2 Tbsp peanut oil in wok at high flame. Add chilies and peppercorns and cook while stirring until peppers are black (~1 minute). Add remaining garlic and ginger, then add chicken. Add peanuts and stir fry 1 minute. Add yellow onions and stir fry 1 minute. Add green onions and stir fry one more minute. Add sauce, let boil, and stir occasionally as the corn starch thickens (~1 -2 minutes).

Serve with steamed rice. To quote my Dad, "Don't eat the chilis with the first bite, but they're great after that!" The jury is still out on that one. . .

Berry Tart

We love this. It is delicious with any combination of berries. I would suggest making more pastry cream based on your tastes and tart pan size. I usually double it and use as much will fit (I have a 10-inch tart pan). There is usually some left over, but it is great with leftover berries. It is easiest to prepare the pastry cream (without the whipped cream) and tart shell ahead of time. The pastry cream needs to chill a couple of hours.

Tart Shell:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 tsp salt
1/4 cup shortening
4 tablespoons cold butter (1/2 stick), cut into small pieces

Pastry Cream:
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 cup milk
2 tablespoons butter
1 tsp vanilla extract
1/2 cup heavy whipping cream

Berries-the amount is up to you - plan on 3-6 cups
(Strawberries, blackberries, raspberries, blueberries - any and all combinations are good)

Pastry Cream:
Heat milk over medium heat to simmering in heavy saucepan. While this is heating, whisk together egg yolks, sugar, and cornstarch till blended. While constantly beating with wire whisk, gradually pour half of simmering milk into yolk mixture. Reduce heat to low. Return yolk mixture to saucepan and cook, whisking constantly, until pastry cream thickens and starts to boil. Remove saucepan from heat; stir in butter and vanilla. Transfer to a bowl, cover surface directly with plastic wrap, and refrigerate until cold, two or more hours.

Tart Shell:
In medium bowl, mix together flour, sugar, and salt. Using pastry blender, cut in shortening, then butter, until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture; mix lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with a plastic wrap and refrigerate at least 30 minutes.

Preheat oven to 425 degrees. Roll out dough to fit your tart pan and place in pan - I use a 10x1 inch pan and it is much easier if it has a removable bottom. You can fold in any overhang to form a rim slightly higher than the edge of the pan. Line tart pan with foil and fill with pie weights or dried beans/rice. You can also use a pie tin or cake pan, just keep in mind that this will cook the bottom of the tart faster. Bake tart shell till golden, approx. 20 min, removing pan or foil halfway through - the time will vary based on your blind baking method.

Up to two hours before serving, whip cream in small bowl, adding sugar to taste as cream starts to get stiff. Whisk pastry cream until smooth; fold in whipped cream. Fill tart shell with pastry cream mixture, top with berries and enjoy! You can sprinkle the top with powdered sugar based on the sweetness of your berries.

Grilled New Potato Packet

1/2 lb. each red and white baby new potatoes
2 Tbsp. water
2 tsp. oil
3 Tbsp. Kraft Sun-dried Tomato Vinaigrette Dressing
2 Tbsp. Kraft 100% Grated Parmesan Cheese
1 Tbsp. chopped fresh parsley

Preheat grill to medium heat. Place potatoes in center of 18-inch long piece of heavy-duty foil. (or use double layer of regular foil.) Drizzle with water and oil. Bring up foil sides, Double fold top and ends to seal packet, leaving room fro heat circulation inside.
Grill 18 to 20 min. or until potatoes are tender.
Cut slits in foil to release steam. Open packet. Drizzle potatoes with dressing; sprinkle with cheese and parsley.
Makes 4 servings, 3/4 cup each.

Garden Vegetable Stacker

2 large tomatoes, each cut into 6 slices
6 oz. Kraft low-moisture part-skim Mozzarella cheese, cut into 6 slices
1/3 cup Kraft Zesty Italian Dressing, divided
6 slices red onion
12 seedless cucumber slices
6 fresh basil leaves

Place 6 of the tomato slices on platter; top each with 1 cheese slice. Drizzle with half of the dressing.
Top each with 1 onion slice, 2 cucumber slices and second tomato slice
Drizzle with remaining dressing; top with basil
Makes 6 servings

Grilled Bruschetta Chicken

I've been trying some of the recipes from the Kraft food & family magazine, and so far they are delicious! Here's a few.

Grilled Bruschetta Chicken

1/4 cup Kraft Sun-dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves
1 tomato, finely chopped
1/2 cup Kraft shredded low-moisture part-skim mozzarella cheese
1/4 cup chopped fresh basil leaves or 1 tsp. dried basil leaves

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.

Makes 4 servings

Oatmeal-Caramel Bars

Super easy, super quick (thanks to using caramel candy), and super good. These are Trev's favorite treat of this type. If you are the kind of person whose favorite part of apple crisp is the crisp before it is bakes, I would suggest making extra of the oatmeal mixture for you to munch on. I usually forget to do this and still eat at least 1/3 of a cup of it plain and the bars still turn out well!

1 1/2 cups quick-cooking rolled oats
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/4 teaspoon baking soda
2/3 cup butter, melted
25 caramels (I use the bags of caramel from the grocery store, nothing fancy)
2 tablespoons butter
1 tablespoon milk
1/2 cup chopped nuts (I use pecans)
1/3 cup miniature semisweet chocolate pieces

Preheat oven to 350 degrees. Line an 8x8x2-inch baking pan with foil, extending over edges of pan.

In a bowl combine oats, flour, brown sugar,and baking soda.
Stir in the 2/3 cup melted butter and combine well. Set aside 1 cup of oat mixture for topping. Press remaining oat mixture into bottom of prepared pan.
Bake in preheated oven for 10 minutes.
Meanwhile, in a small, heavy saucepan, combine caramels, 2 tbsp. butter, and milk. Stir over low heat till just melted.
Carefully spread mixture over baked crust. Sprinkle with nuts, chocolate, and reserved oat mixture.
Bake about 20 minutes more or until top is golden.
Cool in pan on wire rack. Use foil to lift bars out.

Yummy 7 Layer Dip

This dip is a must for all of our family outdoor events. It's very simple, but very delicious.

What you'll need:

1 Soup-sized can Refried Beans
1 16 oz. jar Sour Cream
1 packet taco seasoning
6-10 oz. guacamole (depending on your taste)
1 small can sliced olives
1 medium or large slicing tomato
1 green onion (one bundle)
1 1 lb. bag Mexican cheese mix

Mix taco seasoning in sour cream; set aside for layering. Layer beans, guacamole, sour cream mix, olives, tomatoes, onions, and top with cheese. This takes literally 5 minutes to make and it is so good!

Toffee Dip

Holly I think you may be the only person that doesn't have this recipe. Here it is:
1/4 cup white sugar
1/4 cup brown sugar
1 (8oz) package cream cheese
1/2 package Skor english toffee chips
1 tsp. vanilla
Makes 2 cups

Flower Cupcakes

I made these cupcakes for Olivia's 2nd birthday and thought they turned out pretty cool. I always see cute cupcake ideas and they usually turn out terrible when I attempt to make them. These work perfectly with my motto, "the easier, the better." The flower petals are made by cutting marshmallows into thirds and the center of the flower is an M&M. If the marshmallow flattens out, you can pinch the sides and it should help. I bought the spring color M&Ms at a local party store (Zurchers)

Chocolate Brownie Cookies

These cookies have the most delightful texture. They are crackly on the outside and fudgy and brownie-like on the inside. They are very rich and I would recommend eating them warm out of the oven with a glass of milk. Contrary to how this looks, they are very easy to make.
1/4 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
2/3 cup sugar
1/2 tbsp cocoa powder (optional - this makes it richer and darker)
1 tsp vanilla extract
2 tbsp unsalted butter
5 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped

In the bowl of an electric mixer, mix eggs, sugar, cocoa powder, and vanilla on high speed for 15 minutes, until thick.
While eggs are whipping, place butter and chocolate in double boiler/glass or metal bowl suspended over a pot of simmering water. Heat until butter and chocolate melt. Remove from heat and stir until smooth.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper (This makes it easier to remove the delicate cookies to keep them from over-baking)
Gently fold the chocolate mixture into the egg mixture until partially combined. Gently fold in flour mixture. Let batter rest for 5 min. to thicken.
Drop batter by heaping teaspoonfuls/small ice cream scoop onto baking sheets. Bake until puffed and cracked, 8-9 minutes. Do Not Over-Bake! Remove parchment paper of cookies to wire rack to cool.

This doesn't make more than 2 dozen small cookies, but they are rich and best eaten warm.

Rosemary, Garlic, and Lemon Marinade

I've been taking advantage of the fresh herbs I'm growing. I grilled the chicken and it was delicious and summery. This was really easy.

For 3 large chicken breasts:
(This is all approximate - there is a lot of room to play)
4 tsp finely chopped fresh rosemary
4 cloves garlic, minced
1+tsp lemon zest
juice of 1/3 small lemon
salt
olive oil

Mix it all up and rub into chicken, let marinate for however long you want. This is not a sauce-like marinade. I put the chicken in a ziploc bag so I could really rub it in. I also sliced the chicken in half, maybe halfway through, and rubbed some into the inside. I wound up separating the "halves" on the grill because I had cut a little too far, so whatever works for you if you want the extra flavor. This is very flavorful and I recommend not charring it, the flavor was best on the less browned pieces.

Chinese Chicken Salad Dressing

This is a delicious light salad dressing and I would recommend doing it with at least 75% water. You'll have to mix the dressing well and toss it while you eat but it is so worth it. I should also add that this is addicting and you will be able to eat a lot of it.

2 tsps salt
1 tsp pepper
1/4 cup vinegar
1/4 sugar
1/2 cup oil or 1/2 cup water or combination of the two

Combine and chill

How I prepare the salad to go with it:
torn lettuce
toasted sesame seeds
toasted almonds (chopped or slivered)
shredded chicken ( I bake it with salt and pepper)
thinly sliced scallions
maifun (chinese rice sticks) This is delicious and definitely adds to the salad but we usually skip it, it makes it fancy for company though.

Red, White and Blueberry Cookies

On Memorial Day, we had lunch with Matt at the community here in AZ since he had to work. For dessert, they had these Otis Spunkmeyer cookies called "Red, White, and Blueberry Cookies" and they were to die for. I went on a hunt to find something similar and didn't have much luck. I adapted another recipie I had and they didn't turn out that bad. Not as good as Otis Spunkmeyer, but we still gobbled them up. Anyway, here's the recipe for a fun patriotic cookie:

2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cup old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2/3 cup crasins
2/3 cup dried blueberries
2/3 cup white chocolate chips

Preheat Oven to 350

Beat butter and brown sugar together until light and fluffy. Add eggs, mixing well.

Combine oats, flour, baking soda, and salt in a seperate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in crasins, blueberries, and white chocolate chips.

Drop on cookie sheet and flatten with a spoon. Bake for 10-12 minutes or until golden brown on top. Cool on a wire rack.

California Chicken

All of you have this recipie in the recipies I gave you a few months ago, but I made some slight changes to this one. I made this the other night and it is a great summer dish! Especially if you have home grown tomatoes, YUM!!

6 Skinless, boneless chicken breast halves
1 tsp olive oil
2 cloves garlic
¼ tsp garlic salt (to taste)
pinch ground black pepper
1 avocado, sliced
2 ripe tomatoes, sliced
6 slices of Monterey Jack cheese sliced really thin

Preheat oven to 350 degrees.

Warm oil in skillet and add garlic. Add chicken, garlic salt, and black pepper. Cook for about 10-15 minutes or until almost done.

Place chicken on a cookie sheet and top each chicken breast with 2 slices of tomatoes and a slice of cheese. Place in oven for 10 –15 minutes, until cheese melts. Remove from oven, add sliced avocado and serve immediately.