Meat Free Mexican Dip

Serves: 6 for a salad-- or 12 + for a dip. :) (and this recipe can be doubled or tripled very easily for your needs)

INGREDIENTS:
2 15 oz. can - black beans (rinsed)
2 16 oz. jars medium salsa
6-8 sprigs of cilantro
2 large avocado
6 stalks green onion
Shredded Pepper Jack Cheese

DIRECTIONS:
Mix all ingredients together (except cheese) in a good processor. (pulse it 5 to 6 times)
Heat in microwave until thoroughly heated.
Serve on a bed of lettuce (salad), or with chips (dip), or stack on a taco shell (taco)
Top with shredded cheese.
ENJOY!

Simple, Delicious Sugar Cookie Dough recipe

December just seems like the perfect time to make cookies. Especially when you are snowed in... warming up the oven and the smell of baking cookies is what I think of during the Christmas Season. :)
  Enjoy this simple sugar cookie recipe that is perfect for any kind of cookies... whether it's cookie cutter cookies, or thumb print cookies you can use this recipe for which ever you would like.




Ingredients:
1 (8oz) package Cream Cheese
3/4 cup butter, softened
1 cup powdered sugar
2 1/4 cup all-purpose flour
1/2 tsp baking soda

Directions:
 Beat cram cheese, butter and sgar in large mixing bowl at medium speed with electric mixer until well blended.
 Add flour and baking soda; mix well.                                          

Makes about 3 cups dough
 NOTE: You may have to triple or double according to your needs.

Garlic Smashed Red Potatoes

This recipe is really good.... especially for potato lovers, (like myself). I would ONLY use red potatoes for this recipe though. Enjoy!

Ingredients:
3 lb. small (2-3 inch) red potatoes
4 garlic cloves, minced
2 TBSP olive oil
1 tsp salt
1/2 cup water
1/2 cup chive and onion cream cheese spread (from 8 oz. container)
1/4 to 1/2 cup milk

 Directions:

1. Halve or quarter potatoes as necessary to make similar sized pieces. Place in 4-6 quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces.
2. Cover; cook on high setting for 3 1/2 to 4 1/2 hours or until potatoes are tender.
3. With fork or potato masher, mash potatoes and garlic. Add cream cheese; stir until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on low setting for up to 2 hours.

Makes 14 servings.

Pecan Walnut Sprinkle Cookies

Here is a really yummy recipe that I kind of made up myself. These cookies are REALLY good!
ENJOY!

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Ingredients:

• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 cup whole walnuts (You can chop them up if you like, but if you leave them whole it makes the cookie SO much yummier!)
• 1/2 cup whole pecans
• Colorful Sprinkles

Directions:

• Mix together flour, baking soda, and salt. Set aside.
• In a large mixing bowl, Cream together butter, sugars, and vanilla, until smooth.
• Add in eggs one at a time beating lightly after each addition.
• Gradually add in flour mixture.
• Beat well until light and fluffy.
• Stir in Walnuts and Pecans,

Bake at 350* for 10 minutes or until lightly brown. (after five minutes of this time.. pinch on sprinkles onto the cookies.)

NOTE:

I usually preheat the oven to 350* and bake the first batch at this heat, then when the first batch is done, I turn my oven down to 325* and bake the rest at this heat. The cookies will be a little bit more chewy, but I like them this way. If you like browner cookies, then just leave them at 350*.

Chocolate Chip Cheese Ball

This is probably one of the most DELICIOUS things I have ever tasted! :) It is great for parties, as a matter of fact, I am making it for a party in a couple of weeks. It is a perfect side dish! I hope you like it as much as I do.
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Ingredients:
1 pkg. 8 oz. Cream Cheese
1/4 cup butter, softened (can't use any substitutes)
1/2 tsp Vanilla
3/4 cup confectioner's sugar
2 TBSP Brown Sugar
3/4 cup Mini Chocolate Chips
3/4 cup finely chopped Nuts
Graham or Animal Crackers
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Directions:

• In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy.
• Gradually, add sugar, beat just until combined.
• Stir in Chocolate chips.
• Cover and refrigerate for 2 hours.
• Place cream cheese mixture on a large piece of plastic wrap, shape into a ball. Refrigerate for at least 1 hour
• Just before serving, roll cheese ball in nuts.

Serve with graham or animal crackers.

No Fail Pizza Hut Style Breadsticks

1 ½ cup hot water
2 Tb sugar
½ tsp salt
½ cup non fat dry milk
1 Tb yeast
3 cup flour
1/3 cup melted butter (I used half of the butter, just softened and spread it in the pan. The other half I melted and poured it on top)

Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 cup) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum!

Pasta Primavera Alfredo

This is the picture the magazine gave me.... ours turned out exactly like the picture! Enjoy!

I got this recipe from Kraft foods Magazine. It is SO good.... it tastes just like regular Alfredo, except it is so much healthier!

What you need:

2 boxes of spaghetti, uncooked

6 cups small broccoli florets (we added some cauliflower too.... it was delicious!)

6 carrots, cut into thin slices

1-- 8 oz. pkg of Cream cheese, cubed

2 cups milk

2/3 cup Grated Parmesan cheese

1/2 cup (1 stick) butter

1 tsp. Garlic Powder

How to make it:

Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 minutes.

Meanwhile, cook remaining ingredients in saucepan on medium- low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.

Drain spaghetti mixture; return to pan. Add sauce; toss to coat.

Let me know if any of you make it and how you like it! :)

Caramelized Onion Mashed Potatoes

These are SO good! The onions make them so sweet, and just give it an awesome flavor! :) We made them for our church picnic and they were definitely a hit!!! Enjoy!

Makes about: 10 servings

ONIONS:

3 TBSP unsalted butter

3 TBSP of olive oil

about 4 large onions, chopped

1/2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

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POTATOES:

3-4 large potatoes, peeled and cubed

3 tsp salt divided

2/3 cup milk

2 TBSP unsalted butter

1/4 tsp pepper

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

INSTRUCTIONS:

1. Heat 3 TBSP butter and oil in large skillet over medium heat until butter is melted. Add onions; stir to coat with butter mixture. Cover and cook 10 minutes or until onions have wilted, stirring occasionally.
2. Remove cover; increase heat to medium high. Sprinkle with sugar; stir to combine. Cook 25- 30 minutes or until onions are deep golden brown, stirring frequently. If necessary, reduce heat to medium to keep onions from sticking. Stir in 1/2 tsp salt and 1/4 tsp pepper.
3. Place potatoes in a large saucepan; add enough water to cover potatoes by 1 inch. Add 2 tsp of the salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork. Drain. Return to saucepan; cover to keep warm
4. Meanwhile, microwave milk and 2 TBSP butter in a small microwave-safe cup 30-60 seconds or until butter is melted and milk is hot.
5. Reheat caramelized onions over medium heat until hot. Mash potatoes. Stir in milk mixture until potatoes are creamy. Stir in caramelized onions, remaining 1 tsp sale and 1/4 tsp pepper.

Stepheny

Squash Casserole

Compliments of Amanda Anderson

She comments: "Here is a recipe that my family and I make every summer. Most of us don't like squash at all, but in this recipe, we find it bearable. ;-)"

Ingredients:
4 cups sliced summer squash
4 cups sliced zucchini
2 large onions, sliced and separated into rings
2 cups mayonnaise
4-5 T. butter
4 eggs
8 oz. grated colby cheese (or more!)

Instructions:
Layer squash in bottom of 9x13 pan. Cover with onion rings. Spread with mayonnaise and dot with butter. Whisk eggs and pour over the top of everything in the pan. Cover with cheese. Cover pan with tin foil and bake at 350 degrees for 35-45 minutes.

This is a recipe I got off someones blog... I tried it and it is very good! Also the notes are not mine, they are the lady's that I got the recipe from. Enjoy! -Emily

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"The Easiest Homemade Bread I've Ever Heard Of." 

-

6 c. flour (I use unbleached white flour. You can add in some whole wheat or even a handful of oatmeal or bran, but my family prefers it with just white.)

2 tsp. salt

2 tsp. Active Dry yeast (or Rapid Rise or Instant)

Mix dry ingredients together.

Then add in:

4 T. honey (White sugar can be used, but honey keeps it moist. If you use sugar, add that in with the dry ingredients.) 

4 T. oil

2 1/2 c. HOT TAP water

Stir together, then dump on to floured counter and knead gently with hands until all mixed and fairly smooth. (This is what makes it so easy. Besides not having to soak the yeast separately, it requires very little kneading.) Put back in bowl and cover with towel for 20 minutes.

Punch down and knead a few times to get the air bubbles out. Divide into two loaves. Place into greased bread pans to rise.

Let rise until over top of pan (takes several hours). 

Preheat oven to 350 degrees.

Bake for 30 minutes.

(I often put into oven, then preheat and set timer for 35 minutes. That extra five minutes of heating up helps it to rise to it's full heighth.)

Rub top of loaf with butter. Remove from pans. Place on sides to cool on towel.

This makes two loaves. We make four loaves at a time, but we have a large family. We also use this same recipe to make rolls (all shapes and sizes), cinnamon rolls or bread (just roll up some cinnamon, sugar and butter), and pizza crust. 

-----------------------------------------------

 I also made this with the same bread recipe...

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Caramel-Pecan Cinnamon Rolls

CARAMEL SAUCE:

1 cup butter or margarine, cubed

2 cups packed brown sugar

1/4 cup corn syrup

1/2 to 3/4 cup chopped pecans

-

FILLING:

2 Tablespoons butter or margarine, melted

1/2 cup sugar

1 teaspoon ground cinnamon

Make one batch of  bread dough, (above), cover and let rise until double in bulk. In the meantime, for sauce, melt butter in a large saucepan. Stir in the brown sugar and corn syrup. Bring to a boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 9x13 dish. Sprinkle with pecans; set aside.

-

Punch the dough down. Turn onto a floured surface. Roll into a 17-in. x 15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

-

Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Let stand 5 minutes; invert onto a serving platter.

*These are very delicious as well... My family really enjoyed them this morning. :) -Emily

Sweet and Sour Chicken
When we were in Suriname the girls taught me to make something called "Baka Bana". When I tried making it here it did not turn out right. But when my mom tasted it she said "How did you make that? It would be perfect batter for making Sweet and Sour chicken!" So here it is! Enjoy!

1 c. Flour
1Tbs. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp vinegar
Enough water to make consistency of pancake batter
1 large chicken breast, cut into 1 inch pieces
Oil for frying

Mix all ingredients. Dip chicken one piece at a time into the batter. Slowly drop into hot oil (350 degrees). Fry in 3 inches of oil for 2-4 minutes or until the outside is a deep golden brown. Serve warm with Sweet and Sour sauce.

Sauce:
1 teaspoon cornstarch
1/3 cup distilled white vinegar
2 teaspoons vegetable oil
2/3 cup unsweetened pineapple juice
2 tablespoons ketchup
3 tablespoons brown sugar
salt to taste

In a small saucepan over a medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

Note: This recipe is more sour than sweet, so if you want more sweet add more pineapple juice.

Country Style Oatmeal Cookies (AKA Healthy Cookies)

I hope you enjoy these! They are a favorite around our house. Make sure you use what the recipe says otherwise they won't be healthy cookies! :) Yum, Yum!

Ingredients:

2 cups Packed brown sugar
1 cup applesauce
1/2 cup soy milk
1 tsp. vanilla
2 cups Steel Cut oats
1 cups oat bran
1 3/4 cups whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1/2 cup wheat germ
1/2 cup flax meal
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Directions:
Heat oven to 375*. Mix brown sugar,applesauce,soy milk, and vanilla in a large bowl. Stir in remaining ingredients. Shape dough into 1 inch balls. place about 3-inches apart on an ungreased cookie sheet.
MAKE SURE YOU: Flatten slightly with bottom of a glass dipped in water! (otherwise they will still be balls when you take them out)

Bake: 8-10 minutes or until golden brown. Immediately remove from cookie sheet. Cool on wire rack.

Makes about 7 dozen.

If you like them soft and chewy, bake them until the tops are just golden. If you prefer them crisp, bake them a couple minutes more. :) Enjoy!

Potato Chip Cookies

These cookies are super good! I thought they would taste weird.... but they are the best cookies I have ever had! :) Enjoy!

INGREDIENTS:

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs- beaten
2 cups flour
1 tsp. baking soda
2 cups crushed potato chips
6 oz. butterscotch chips

DIRECTIONS:
Cream butter with sugar and brown sugar. Add eggs, flour, baking soda. Hand mix in the potato chips and butterscotch chips. Drop by spoonful on un-greased cookie sheet. Bake 10 minutes at 350*.

Bugle Cones

These are great treats!

INGREDIENTS:
2 Tbsp. Butter.
1 1/2 cup powdered sugar.
1/4 tsp. salt.
1/4 tsp. vanilla.
2 Tbsp. Sweetened Condensed Milk.
1 bag of Bugles. (get a big bag for more cones)
1/2 cup Semi sweet chocolate chips.
Assorted colored sprinkles and/or finely chopped nuts.


DIRECTIONS:
In a small bowl, cream butter and sugar. Beat in salt and vanilla. Add condensed Milk. (mix will be stiff).
Shape dough into 1/2 inch balls and place in open end of bugle's. (sometimes the dough will not stay in Bugle to dip- I will put dough in all of them and put them on a cookie sheet to freeze for 3-5 minutes) Dip in melted chocolate and roll in sprinkles and/or nuts. Place on waxed paper or Parchment paper to dry.

Kids love these and for the summer time they are great treats and fun!

Enjoy! Steph

Zucchini Fritters

I've decided to post several recipes that have zucchini in them. Our garden continues to supply us with plenty of zucchini each day. :)

4 c. zucchini, grated and drained
2 eggs
3/4 c. flour
1 tsp. pepper
2 tsp. salt
1 sm. onion, chopped fine

Mix the above ingredients well. Shape into patties and fry in lightly greased skillet on medium heat until golden.

Pizza Rolls

These are really really good!

1 small package of Bob Evans Sausage
1 box of cream cheese
1 package of pepperoni
2 rolls of refrigerated crescent rolls

Preheat the oven to 375*

1. Brown the sausage
2. Add the cream cheese to the sausage; set aside in a bowl.
3. Roll out the crescent roll triangles and cut in half.
4. Place an spoonful of the sausage onto each crescent roll.
5. Add a pepperoni or two on top of each one.
6. Roll up each roll as best you can.
7. Set on cookie sheets and bake in the oven until browned on top.

Enjoy these really yummy treats!

Stepheny

Corn Salad

Our family tried this recipe last week and everybody really enjoyed it! We omitted the green bell pepper.

From Cooking with Paula Deen.

2-15 oz. cans whole kernel corn, drained

2 c. grated Cheddar cheese

1 c. mayonnaise

1 c. green bell pepper, chopped

1/2 c. red onion, chopped

1-10.5 oz. bag coarsely crushed chili-cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving. Enjoy!

Another recipe that's easy to double!

Acini de Pepe

This cool salad is a favorite around our house!!!

1 c. acini de pepe (boil and drain)
1-15 oz. can crushed pineapple
2-8 oz. cans mandarin oranges
3 eggs
1 c. sugar
3 Tbsp. flour
2 c. mini marshmallows
1-8 oz. tub cool whip

Drain juice from fruit. Set the fruit aside. Add 3 well beaten eggs and sugar to the juice. Cook over low heat and thicken as you add flour. Let cool and add acini de pepe to sauce. Let stand overnight in fridge. Next day add fruit, marshmallows and cool whip. Enjoy!

This recipe multiplies very easily!!!

Pasta Salad

~This is great served on a hot summer day with hamburgers! Yum, yum!~

16 oz. pkg. spiral veggie pasta-cooked according to package directions
1 c. sliced black olives
1 c. chopped tomatoes
1 chopped red onion
1 pkg. Seven Seas italian dry mix-made according to package directions
1/2 c. parmesan cheese
1 clove fresh garlic, minced or a few shakes dry garlic


Mix all ingredients together. Serve cold.

Spinach Salad

Dressing:
1/3 c. sugar
1/3 c. vinegar
3 tsp. salt
1 c. olive oil
1 med. red (or purple) onion-sliced

In medium bowl, mix all the dressing ingredients. Refrigerate overnight.

1-lb. fresh spinach-sorted and carefully washed
3 hard cooked eggs-sliced
1 c. herb flavored croutons
6 slices bacon, crisp and crumbled

Before serving, toss eggs and spinach with dressing. Sprinkle with croutons and bacon. Enjoy!!!