Aunt Peg's Recipe Box

IOWA & KANSAS-PEANUT CLUSTERS

2012-02-08T08:00:00.000-07:00

I spent a Saturday in January trying to make up for lost time by whipping up several recipes for OUR COOKIE NATION series here on the blog. I've been such a slacker for over 3 months that I'm now compelled to get my act together, and get caught up, at least a little!

In the Readers Digest article on 'Our 50 States Favorite Cookies', Iowa and Kansas had the same results. The most popular recipe at ALLRECIPES.COM for these 2 mid-west states is PEANUT CLUSTERS!

I don't really see how Peanut Clusters qualify as a cookie, but hey, I'm not complaining because I love chocolate candy too!

These were a huge hit with my husband and mom. I mean HUGE. They loved them, and so did I. In fact I hid a few so that I would have a little treat when the "others" weren't looking... My girlfriend Beth Anne was the guinea pig taster and she said they were fabulous too, so this one is a WINNER!

 Grade: A!

PEANUT CLUSTERS

1 (12 oz.) pkg. semi-sweet chocolate chips

1 (12 oz.) pkg. peanut butter chips

12 oz. raw Spanish peanuts

(I used cocktail peanuts-I'm not a fan of the Spanish variety)

Combine the chocolate chips and peanut butter chips in the top of a double boiler. Stir frequently over low to medium  heat until all the chips are melted and completely combined.

Pour in the peanuts and stir well to make sure all the peanuts have been incorporated.

  Drop by tablespoon onto waxed paper, allow to cool, and for the chocolate is set.  Store in the fridge or a cool place. 

These took maybe 15-20 minutes to make, and if you drop them onto a baking sheet that you can move to the fridge for quicker set-up time, then they would be ready to go in less than 60 minutes! Awesome!
I got about 40 candy clusters from this recipe.

THANK YOU IOWA AND KANSAS!

The one small thing I wish I could change about this particular recipe is the storing temperature. I found that if I left them out, the chocolate was soft and got all over my fingers, and if I stored them in the fridge, then the chocolate was solid and harder to bite thru... sad, sad story, right? hahahahaha!

Recipe source: ALLRECIPES.COM

February 5th is National Chocolate Fondue Day!

2012-02-05T08:00:00.000-07:00

Yep, today is National Chocolate Fondue Day (it's also Superbowl #46 Sunday, but that's not important)!

I don't often make fondue, mostly because my hypoglycemia gets all crazy out of whack, I have no self-control. None. So what I've done is compile a list of fabulous fondue recipes for you to try. Some are savory, and some are sweet.

I found many of the links via Pinterest.com, and a few I already had on hand, so follow the links and celebrate FONDUE!

This first recipe is from The Family Kitchen, and they have a lot of recipes for fondues, so be sure to browse around...

Beer and Swiss Cheddar Fondue

Next we have:

Gouda Cheese Fondue

Slow Cooker Pizza Fondue

The Melting Pot Cheese Fondue

Now for the Sweet Fondues...

Here is a basic, go to recipe for chocolate fondue;

Chocolate Fondue

Caramel Fondue

Salted Caramel Fondue

Vanilla Dessert Fondue

I hope you try all of these recipes, and that you find a couple of keepers for your recipe box!

ILLINOIS-CREAM CHEESE KOLACKY COOKIES

2012-02-02T09:00:00.000-07:00

Here is the next installment from our series:

OUR COOKIE NATION.

This was a simple cookie to make, with only 5 ingredients (love this), but a small heads up, it takes 2 days to make...you pull together the dough, refrigerate overnight, and then roll out and bake the next day.

 Grade: D

 CREAM CHEESE KOLACKY
    

3 oz. cream cheese, softened

1/2 c. butter, softened

1 c. all purpose flour

1/2 c. any flavor fruit jam

1/3 c. confectioners sugar, for decoration

Mix the cream cheese and butter until smooth.  Add flour slowly until well blended.  shape into a ball and chill overnight or for several hours.

Preheat the oven to 350 degrees.

Roll the dough out to 1/8" thickness, on a floured board.  Cut into 2 1/2" squares, place 1/2 tsp. jam in the center. 

 Overlap opposite corners of the dough and pinch together. Place on ungreased baking sheets. Bake for 10-12 minutes.

 Cool, then dust with confectioners sugar.

Makes approx. 24 cookies. 

I used Blackberry Jam, a favorite with my family

My family were not fans of this cookie. They all mentioned that the cookie should be a little sweeter. I thought the cookie was OK, and it might be nice with a cup of tea or coffee.

A few notes from me: let the dough stand 15-20 minutes before rolling out. It will make the process so much easier. Work quickly to form the cookies, or the dough becomes very soft and is harder to transfer to the baking sheet.

Be sure you pinch the corners together well, so that the cookie retains it shape during baking (notice that most of my popped back open).

And, my cookies took about 15 minutes to bake, and after eating a couple I realized they could have baked a little longer, as the dough was a little under done in the center of the cookie.

As a final note, I will probably not make this particular recipe again, but if I find a cookie that is similar (because any recipe with cream cheese in it, is my kind of recipe), with a bit sweeter dough (for the "others"), it will go on the "to make" list, because I likec the combination of cream cheese dough and blackberry jam.

Recipe source: ALLRECIPES.COM

30 Minute Rolls

2012-01-22T10:41:00.001-07:00

I'm sure I've mentioned my obsession with Pinterest. Its' so addicting! I love the inspiration I find, the awesome styles, designs, the great craft tutorials, hilarious cartoons and quips, and of course the RECIPES!
I have 4 Boards relating to foods, FABULOUS FOODS with 155 items, CROCK POT CRAZY with 109 recipes, DESSERTS, SWEETS, & TREATS with 156 items, and I even have a board that contains recipes via AUNT PEGS RECIPE BLOG that have been chosen and pinned by others (57 items)!
I am so excited to try all the fun new things I find, that sometimes I'm not sure where to start!
A couple of days ago the weather here in Salt Lake City was dreary, with rain, & snow, and generally yucky. Perfect day for soup and home made bread, right? RIGHT!
I have a favorite soup recipe that I always turn to, my Creamy Tomato Soup, but making wonderful bread is beyond me (have you seen my posts on making bread (Post #1 and Post #2)? Gaaaahhhhhh!
So, I jumped onto Pinterest, and found a recipe for 30 MINUTE ROLLS. Yep 30 minutes...
What the hay, I will give those a try...

30 MINUTE ROLLS

1 c. plus 2 Tbsp. warm water

1/3 c. vegetable oil

2 Tbsp. active dry yeast

1/4 c. sugar

1/2 tsp. salt

1 egg

3 1/2 c. all-purpose flour

Preheat oven to 400 degrees.

In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly.

With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining remaining flour a 1/2 cup at a time. If the dough is sticky, that's OK. Spray your hands with cooking spray (this was a great tip), and shape the dough into 12 balls.

Place the balls on a baking sheet that has been lined with parchment paper or lightly coated with non-stick spray, and let rest for 10 minutes.

Bake for about 10 minutes or until tops are lightly golden. Brush the tops with butter.

What do you think?

I doubled this recipe because 12 rolls are just not enough for us, we love bread too much.

This was an easy recipe to follow, but I will make a couple of changes the next time I make them...When doubling this recipe, I will use less flour than the 7 cups it should take, and use maybe 6 1/4 c. and then see how the consistency is. My dough was not as sticky as I think it should have been.

I will place the rolls much closer together on my pans, I like them to rise and grow together. As you can see I have 20 on the pan, but I will increase it to 24.

I used Canola oil, but I think the next time I will use Vegetable oil. I got a slight taste of the Canola in the roll.

Here are the things I did change as I worked...

I allowed my rolls to sit for 20 minutes before placing them in the oven, and I think that was a good plan. They rose a little higher, and I think gave the rolls a little more air. The baking time for my rolls was 15 minutes. And my rolls took 45 minutes-LOL!

These rolls are dense and a little sweet, but I really liked that about them. My family said the same thing. We liked these rolls, but I need to work on perfecting them for us...and hey, there edible, which for me was a big accomplishment!

Recipe Source: SIX SISTER'S STUFF BLOG

Soft and Chewy Popcorn Balls

2012-01-19T18:59:00.001-07:00

A friend of mine (Katie Larsen-you need to check out her adorable blog, and the awesome stuff she sells) pointed out that today (January 19th), is National Popcorn Day! I am a huge fan of popcorn. I mean a serious fan. It's often what I eat for dinner. Love it.
So, in celebration of this very important day (and I can't believe I didn't already know about this), I immediately went to my kitchen and made my favorite popcorn ball recipe!
I have been making these popcorn balls for YEARS. I don't even know where I got the original recipe, I just know that they are a big hit everywhere I take them, and my own family will devour the entire recipe in a day.

Try these! They're simple and fast, but you will be become addicted, I promise!

Sweet, Salty, & Chewy Popcorn Balls

1 c. sugar

1 c. butter (no substitutions)

1/2 c. corn syrup

1 tsp. vanilla extract

5-6 quarts popped corn

2 c. miniature marshmallows

1 c. cocktail peanuts (optional)

Pop your corn with whatever type of popper you use (I swear by my Stir Crazy Popper-I can't live without it-best popper ever), and place the popped corn in a large mixing bowl, and I do mean large. I use the giant 32 cup Tupperware serving bowl...

Pour the 2 cups mini marshmallows and the 1 cup peanuts over the top of the popcorn.

In a large sauce pan, mix together the sugar, butter, and corn syrup. Heat until the butter is melted and then bring to a full boil. Continue boiling for 3 minutes. If your syrup cools for longer it will become tough to chew as it cools. Less time will cause the syrup to not hold the balls together well.

Remove the syrup from the heat and stir in the vanilla. Pour the syrup over the popcorn mix and stir everything together very well, until all of the popcorn is coated.
Note: the marshmallows will melt and add to the gooey goodness of the mix.

Lightly wet your hands with cool water and form the popcorn into balls, like you would a snowball, you may want to re-wet your hands a few times to keep the popcorn from sticking to them.
Place the balls on waxed paper and allow to cool for around 30 mins. That's it!

I place each ball into a fold top sandwich baggie to keep fresh longer.

~These can easily be colored by adding a liquid food color at the same time as the vanilla extract.
~Don't substitute the butter for any other spread. Margarine and other subs have a higher water content and that will cause the popcorn to become soggy and the balls won't hold together. Believe me, I know from experience-lol.
~The peanuts are totally optional and I love them, but my family doesn't, so I only get to have them once in a while (as you can see by my pictures, I left the nuts out).

I hope you love these as much as I do, and happy popping!

INDIANA-Easy No-Bake Cookies

2012-01-09T09:00:00.000-07:00

Well with the start of the New Year 2012, I have to acknowledge that I really blew my 2011 goal of making, and posting all of the cookies from my series OUR COOKIE NATION (courtesy of Readers Digest & Allrecipes.com)!

So I have double vowed to complete that goal this year, and I'm hoping you will keep me motivated with reminders when I forget! LOL

Everyone has a recipe for No-Bake cookies. You know the one with oats, chocolate, peanut butter and a few other ingredients? Well this recipe is different, and I liked it. A lot. One of the things I really like is its adaptability to different flavors. Plus its extremely easy and delish.

Easy No Bake Cookies 

2 c. sugar

3/4 c. butter 

2/3 c. milk

1 (3.9 oz.) box instant chocolate pudding mix

3 1/2 c. quick cooking oats

1/2 tsp. vanilla extract

In a large pan, mix together the sugar, butter and the milk.  Bring to a boil.  Boil 2 minutes.  Turn off the heat, add in the pudding mix, oats and vanilla.  Let stand 5 minutes.

 Drop by teaspoon onto waxed paper, allow to cool completely and enjoy!  Store in airtight container.

What makes this recipe so flexible is just changing up the flavor of pudding you use! Think about all the possible combinations! In fact I have a second post coming up that is related to this cookie, where I used a different flavor mix.

(and as one final note, this cookie is less expensive to make than the recipe using peanut butter...)

Recipe Source: Allrecipes.com

IDAHO and NEVADA-Pumpkin Chocolate Chip Cookies III

2011-09-18T09:00:00.000-06:00

A new recipe for Our Cookie Nation Series and once again it is a recipe for pumpkin cookies!
The most viewed recipe from the state's of Idaho and Nevada via Readers Digest and Allrecipes.com is Pumpkin Chocolate Chip Cookies III (I do love these neighboring states...ummmm pumpkin).
These are good cookies, the recipe reminded me of the type my mom and grandma used to make, the true old fashioned, from scratch kind, and they are perfect for the fall weather!

Grade: B+

PUMPKIN CHOCOLATE CHIP COOKIES III

1 c. canned pumpkin

1 c. white sugar

1/2 c. vegetable oil

1 egg

2 c. all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1/2 tsp. salt

1 tsp. baking soda

1 tsp. milk

1 Tbsp. vanilla extract

2 c. semi-sweet chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees.

Combine pumpkin, sugar, vegetable oi., and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. In a small bowl or measuring cup dissolve the baking soda in the milk, and stir. Add the baking soda mix and the dry ingredients to the pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful onto greased or parchment lined baking sheets and bake for approximately 10 minutes, or until lightly brown and firm (I found that I had to bake the cookies for 12-13 minutes).

Cool on wire racks.

Recipe Source: Allrecipes.com

Twisting Chicken Casserole

2011-08-01T09:00:00.002-06:00

For the last 6 weeks or so my life has been crazy busy. I think I have cooked about 4 meals for my family.
My parents who live in an apartment on my home have needed extra care these past few weeks while my mother has been trying to get past some health problems, and although I cook for them 2-3 times a day, the meals are simple and small so I haven't had much to blog about.
However, I did make this dish for my parents and then for my own family and it was a winner with everyone!
Simple and fairly inexpensive it is quick to put together and very tasty~ give it a try!

Twisting Chicken Casserole

Ingredients:

4 chicken breasts, cooked and diced.

2 c. Monterey Jack cheese, shredded

About 1/2 of a 12 oz. bag of tortilla chips, slightly crushed

2 (10.25 oz.) cans cream of chicken soup

3/4 c. water

1-2  (4 oz.) cans diced green chili's (personal taste)

2 drops tabasco  sauce (optional) 

Preheat oven to 350 degrees.

Mix together the soup, water green chili's and Tabasco sauce.

In a greased 9 x 13 baking dish layer 1/2 of the lightly crushed tortilla chips, 1/2 of the chicken, 1 c. shredded cheese, and 1/2 of the sauce mix. Repeat the layer with remaining ingredients, ending with the cheese on top with this layer.

Bake uncovered for 45 min or until bubbly. Serve with sour cream.

Sour Dough Scones-oh ya!

2011-07-02T09:00:00.001-06:00

Back in April I posted a great recipe I have been using for Sour Dough Bread Starter. Well as much as we love sour dough bread you can get pretty sick of it when you are making 2 loaves every 5 days...I must admit I have thrown out some starter along the way.

But then I received a fabulous suggestion from Frieda at Frieda Loves Bread. Make sour dough scones!!!!

I think I love her-so does my family-and my dogs-and my friends!

We have made these so often I have permanently oiled hands!

Here is the recipe for the scone dough, using the sour dough starter from my earlier recipe post:

 Sour Dough Scones

1 c. sourdough starter

1 1/2 c. warm water

1 1/2 tsp. salt

1/2 c. white sugar

1/2 c. vegetable oil
6 c. flour

Mix  the 1 c. sourdough starter, the water, salt, sugar, and oil together in  a large bowl.  Add the flour, and mix well.  Lightly oil the dough and  inside of the bowl, cover and let rise overnight (I like this part,  leaving it overnight-seems to agree with my baking skills more).

The  following morning, knead the dough for a few minutes (I did this for  about 2-3 minutes, using a bit of flour to keep the dough from sticking,  kneading until the dough is smooth).  Place the dough back in the re-oiled bowl, and allow the dough to rise until double in size.

In a large heavy dutch oven pan heat 2-3 inches of vegetable oil to 375 degrees.  Be sure to use a thermometer for safety.

Pinch of large pieces of the dough (about the size of a plum).  Press the dough ball out.

Gently lower the dough disc into the hot oil, and allow to cook on one side.  The dough will rise back to the surface and you will see golden edges on the dough~1-2 minutes. Turn over and repeat the cooking on the opposite side.

A great way to tell if your oil is at the correct temp is to place a small ball of dough in the oil. If bubbles immediately develop around the dough and they rise and pop then the oil is ready.

Depending on the size of your dutch oven, you can cook more than one at a time, but do not crowd the scones, the oil temperature will cool to much and then the scones will become greasy and saturated with oil.  Drain them on several layers of paper towels.

Serve these warm with huge pats of butter, cinnamon sugar, honey, jams and syrup.  Your family will worship you.  Isn't that great? 

HAWAII-Melt in your mouth Shortbread Cookies

2011-06-21T08:45:00.000-06:00

Today I am a happy woman. While making the next recipe in the OUR COOKIE NATION series, I came to Hawaii's most requested recipe of shortbread. I am a huge fan of shortbread cookies, and as far as shortbread recipes are concerned, this is the first "keeper" I have found. Loved, loved, loved this cookie (my family said they wanted the cookie to be sweeter, but what do they know about shortbread? LOL).

And hello, 4 ingredients!!!!!!!!!

Grade B+

Melt-in-your-mouth Shortbread

1 c. butter, softened

1/2 c. powdered sugar

1/4c. cornstarch

1 1/2 c. all purpose flour

Preheat oven to 375 degrees.

In a medium size mixing bowl whip butter until fluffy. Stir in the powdered sugar, cornstarch and flour. Beat on low for 1 minute until combined, and then on high for 3 to 4 minutes. The dough will become smoother and creamier as you mix it.

Drop by spoonfuls 2" apart on ungreased baking sheets.
Bake for 12-15 min. watching that the edges don't become too brown. Cool on wire racks and decorate if desired.

Recipe source: Allrecipes.com Melt in your mouth Shortbread

FLORIDA and TEXAS-Mexican Wedding Cookies-Our Cookie Nation

2011-06-13T09:00:00.002-06:00

The other day I realized we are almost 1/2 way through the 2011 year, and I am WAY WAY WAY behind in completing my series OUR COOKIE NATION. Geez! So I will be working frantically to catch up on my cookie making list.
I am skipping the cookie most requested by the beautiful state of Georgia because it is Fruitcake Cookies. I'll make them toward the end of the year...
Here is our next cookie in the 50 States, 50 Cookies list, from the state of Florida & Texas:

Grade A+

MEXICAN WEDDING COOKIES

1 c. butter

1/2 c. white sugar

2 tsp. vanilla extract

2 tsp. water

2 c. all purpose flour

1 c. chopped almonds

1/2 c. powdered sugar

In a medium bowl cream the butter and sugar until light and fluffy.  Stir in the vanilla and water.  Add the flour and almonds and mix until well incorporated.  Cover and chill for 3 hours.

Preheat the oven to 325 degrees.

Scoop the dough into balls about the size of a walnut. Roll in your hands to shape, or make into crescent shapes.  Place on ungreased baking sheets, and bake for 15 to 20 minutes.  Remove from the oven and cool the cookies on wire racks.  When the cookies are cool, roll each cookie in the powdered sugar.  Store at room temperature in an airtight container.

THESE COOKIES WERE A BIG HIT WITH EVERYONE WHO ATE THEM, AND MY FAMILY ARE IN LOVE WITH THEM TOO! Very easy to make, these cookies are very flavorful.

Note: I used 1 c. chopped pecans because my family prefers them to almonds.
Also, I think these would make a great cookie for a baby shower. Tinting the powdered sugar with a powdered food coloring in pink, blue, yellow, purple, green etc. would turn these into a fun presentation!

recipe source: Allrecipes.com Mexican Wedding Cookies

Chocolate Boston Cream Pie

2011-06-08T09:00:00.010-06:00

So...this dessert was inspired by 2 recipes that I have posted recently:

Lighter Boston Cream Pie

and

Chocolate Angel Food Cake

My family really loves the Boston cream pie recipe so I thought that changing it up a bit would be fun. IT WAS!
Here is my combined and adapted recipe for...

Chocolate Boston Cream Pie 

1 prepared round chocolate angel food cake

1 (3.4 oz.) box JELL-O vanilla instant pudding mix

1 1/2 c. cold milk

1 c. frozen whipped topping, thawed, divided

1 square semi-sweet baking chocolate, chopped

Slice the angel food cake horizontally into 3 layers.

Beat  the pudding mix and milk in a medium size bowl for 2 minutes.  Stir in  1/2 c. whipped topping.  Chill for 15-20 minutes until thickened.

Place  1st layer of angel food cake on your serving plate, and spread 1/3 of  the pudding mix over the cake.  

Place the second layer on top of the 1st  layer and spread 1/3 of pudding mix on top.  

Place the 3rd layer  of cake on top and top with remaining pudding mix.

Prepare glaze by melting the the chopped square of baking chocolate and the remaining 1/2 c. whipped topping in a bowl in the microwave. Use 20 second increments to melt the chocolate, stirring in between each time until chocolate is completely melted and whipped topping is combined. Pour over the top layer of cake.

Chill for 1-2 hours, then serve and enjoy! After the cake has been refrigerated overnight the cake is and filling are more set and less sloppy. We love the cake the second day (if any survives the 1st one).

I'm admitting we didn't wait the additional chilling time after the cake was assembled, it was a bit messier but soooo yummy!

A note: I think the next time I make this recipe in the chocolate cake version I am going to try using chocolate fudge pudding mix...and maybe fresh raspberries in the layers. I think a white chocolate glaze would be divine with this combo!

Chocolate Angel food Cake

2011-06-06T09:00:00.000-06:00

Have you ever read friedalovesbread.blogspot.com?
I adore her blog, she has wonderful recipe's with some great tutorials, and a fun sense of humor!
I follow her religiously and I've picked up some delicious stuff from her blog including this divine cake recipe...

Chocolate Angel Food Cake

1 1/2 c. egg whites (10-12 large eggs)

1 1/2 c. Sifted powdered sugar

1 c. sifted cake or all purpose flour

(I used all purpose flour)

1/4 c. unsweetened cocoa baking powder

1 1/2 tsp. cream of tartar

1 tsp. vanilla extract

1 c. white sugar

Move your oven rack to the lowest level and then preheat oven to 350 degrees.

In an extra large mixing bowl allow the eggs whites to stand at room temp. for 30 minutes.

Sift together the powdered sugar, flour and cocoa.  Repeat the sifting 3 times and then set aside.

Add the cream of tartar and vanilla to the egg whites, and then beat with an electric mixer on medium speed until soft peaks form. Frieda explains that the peaks will curl when the beaters are lifted from the mixture.

Gradually add the white sugar, 2 Tablespoons at a time, beating until stiff peaks form (peaks will stand straight up when you pull the beaters up out of the mixture).  I used my Kitchen Aide stand mixer for all of this, I think it would have taken longer to do this with a hand mixer.

Sift about 1/4 of the dry ingredient mix over the beaten egg whites and gently fold in.  Repeat with the remaining dry ingredients adding 1 quarter at a time.

Pour the batter into an ungreased 10" tube pan.  Gently cut through the batter with a knife to release any air bubbles.

Bake for 40-45 minutes or until the top springs back when lightly touched.

Remove the cake from the oven and immediately invert the cake. If the cake has risen about the edge of the pan, place it over a funner or bottle.  Cool thoroughly.

Loosen the sides of the cake from the pan, and remove to a serving plate.

Frieda suggests serving this cake with fresh fruit and whipped cream which I know is a divine combination. However I made this cake as part of another dessert... that recipe to be posted in the next couple of days...

But really, see what I mean about

Frieda's Chocolate Angel Food Cake?

Outstanding recipe and blog! Check it out, and you should

really be following her, she will inspire you!

Recipe source: Frieda Loves Bread Blog

Cheesy Spinach Scramble

2011-05-31T09:00:00.000-06:00

It seems like recently I haven't had time to do much grocery shopping (not to mention that its a task I despise), so we've been having a lot of "pantry" meals. I've actually come to really love these! Its challenging for me to come up with something edible from the measly food stuffs in my kitchen.
Here is one I created that my family adored and I've actually made a couple times since.

(Sorry about the poor photo quality, they looked good on the camera, but the reality kinda blows)

Cheesy Spinach Scramble

2 medium size potatoes, cooked, peeled and cut into chunks

(left over baked potatoes or canned potatoes work wonderfully) 

5 eggs, well beaten

1/2 c. milk

1 c. cottage cheese

2-3 Tbsp. butter

1/2 of a 10 oz. box frozen chopped spinach, thawed and squeezed dry

1 c. cooked, diced ham (optional) 

1/2 c. mozzarella cheese, shredded

salt and pepper to taste

In a large skillet melt the butter over medium heat.  Add cut potatoes to the pan, stirring the potatoes to coat them with the melted butter.  Cook until the potatoes are hot.  Add in the spinach and ham, stirring to break up and distribute through the potatoes.

In a separate bowl combine the beaten eggs, milk, cottage cheese and salt & pepper. 

Pour the egg mix over the potatoes and stir until eggs are cooked (like scrambled eggs). 

 Remove from heat, sprinkle the scrambled mix with the mozzarella cheese, then cover and let stand 5 minutes or until the cheese is melted.

That's all it took! This was a really good dish that would be wonderful for breakfast or lunch as well. Adding some fresh fruit as a side dish would make this a complete meal.
Another great idea is serving with salsa or hot sauce.
Oh, and sorry about the very poor quality photos. I don't have any idea why they were so blurry, they didn't look like that on the camera, I swear!

Billy Goat Cookies

2011-05-24T09:00:00.001-06:00

I have been sorting through my mom's recipes, trying to organize them and create an easier storage system.
This has turned out to be such fun! We have run across recipes that bring back memories from my childhood, and laughed over some of the disasters we both remember.
But the really great thing about this endeavor are the treasures I have uncovered some REALLY OLD recipes that belonged to my grandmother, her sister and friends, and some long lost recipes belonging to Aunt Peg!
So many of the recipes I have gone through are simply fun to read. The cooking styles and descriptions are sometimes confusing or really old school, and is giving me some challenges in deciphering everything, but I love it!
These Billy Goat Cookies are one of the recipes that had belonged to my grandmother Iola. My mother (who is 75) remembers her mom making these when she was a little girl! We don't know how these cookies came to be called Billy Goats but just following this old recipe handwritten by my grandma was sheer joy.

The original recipe in my grandma's handwriting. Obviously well used. I love her short hand directions!

Billy Goat Cookies

1 1/2 c. brown sugar

1 c. melted shortening

3 eggs, room temperature

1/2 c. warm water

1 tsp. baking soda

1 tsp. vanilla extract

1 pinch salt

3-4 c. flour 

2 c. chocolate chips, chopped nuts, or raisins

(or a combination of the 3-whatever your family would like)

Preheat oven to 350 degree's. 

In a large mixing bowl combine the brown sugar and melted shortening.  Beat on medium speed for 2-3 minutes.  Add eggs 1 at a time, and beat well after each addition.

In a measuring cup combine the warm water and baking soda.  Stir until the soda is dissolved. Add to the sugar mixture.  Beat again until well combined.  The batter will be very thin.

Add the vanilla and the pinch of salt.

Add the flour to the batter about 1 cup at a time, and mix well after each addition. Add enough flour to make a stiff dough.  Stir in chocolate chips, nuts and raisins.

Drop by teaspoonfuls onto parchment lined baking sheets.

Bake for 13-15 min.

Cool on wire rack and store in a covered container.

As you may be able to tell, I only used chocolate chips in my cookies. We aren't fans of nuts or raisins...

DELAWARE & PENNSYLVANIA- Pizzelles 3

2011-05-18T09:00:00.001-06:00

I've skipped a couple of the states (working alphabetically) in Our Cookie Nation Series because some of the recipes' ingredients are seasonal so I will have to make them later in the year, and thus we have arrived at Delaware & Pennsylvania!
This cookie, my family loved. Of course we already love pizzelles (Italian wafer cookies), so we were excited to try this, and it met our expectations!

Yumm-O!

Grade: A
PIZZELLES #3

3 eggs (room temperature)

3/4 c. sugar

1/2 c. butter, softened

1 Tbsp. vanilla extract

1 3/4 c. flour

2 tsp. baking powder

Preheat a pizzelle iron.

In a large bowl, bead the eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder and blend into the batter until smooth.

Lightly brush your pizzelle iron with vegetable oil. Drop about 1 Tbsp. of batter onto each circle, close the iron and cook 20-45 seconds (depending on your iron).

Carefully remove the cookies from the iron, cool on a wire rack and store in an airtight container.

You can sprinkle the cookie while warm with a cinnamon sugar mix, or powdered sugar when the cookie is completely cool.
For chocolate pizzelles: add 1/4 c. cocoa sifted together with the flour and baking powder. Add an additional 1/4 c. sugar and 1/4 tsp. baking powder. The iron may require extra oil for the chocolate version.

Batter is very thick

Note: I found the batter to be very thick, and I know from my experience I get a thinner, crispier cookie if my batter is thinner, so I added 3-4 Tbsp. of water to my mix.
Recipe source: Allrecipes.com

CONNECTICUT- Italian Cookies 1

2011-05-14T09:00:00.001-06:00

Finally I have another installment in my 50 States Cookie project. Connecticut's most searched for cookie was this recipe.
This was a very simple cookie to make, and simple is always good, right?

ITALIAN COOKIES 1

1/2 c. butter, softened

1/2 c. sugar

3 eggs

2 tsp. vanilla extract

3 c. flour

3 tsp. baking powder

Preheat the oven to 350 degrees.
In a large bowl, cream together the butter and sugar until smooth. Mix in the eggs and vanilla. In a separate bowl combine the flour an baking powder; stir into creamed sugar. Blend well.
Divide dough into walnut sized portion. Roll each piece into a rope and then shape into a loop. (This is where I got confused. The picture that accompanies this recipe doesn't match the directions, so I went with my own idea.)
Place cookies 2" apart on greased or parchment lined baking sheets.
Bake for 8-10 min until firm and golden at the edges.

I chose this ribbon design for breast cancer awareness

The original recipe doesn't call for frosting (and truly the photo that accompanies the recipe doesn't match the directions), but I really think the cookie needed something else. Its a great tasting cookie, but is a bit dry and a little bland without some kind of frosting or maybe a chocolate drizzle.
I was too lazy to make frosting, so I used 1/2 a container of purchased frosting, microwaved it for 15 seconds, stirred well, and then drizzled over the cookie. As the frosting cools it sets back up...love this shortcut!

Lighter Boston Cream Pie

2011-05-08T09:47:00.000-06:00

This recipe just recently landed in my email inbox, and the minute I saw the photo I knew it was going to be something I had to make. I even posted the recipe link on my facebook page hoping one of my friends would make it and bring it over to me-LOL!

It's a 5 ingredient recipe-FABULOUS!

LIGHTER BOSTON CREAM PIE

1 prepared round angel food cake

1 (1.0 oz.) box JELL-O sugar free vanilla pudding mix

1 1/2 c. cold fat-free milk (I used 1%)

1 c. thawed lite whipped topping (such as Cool Whip), divided

1 square semi-sweet baking chocolate, chopped

Slice the angel food cake horizontally into 3 layers.

Beat the pudding mix and milk in a medium size bowl for 2 minutes.  Stir in 1/2 c. whipped topping.  Chill for 15-20 minutes until thickened.

Place 1st layer of angel food cake on your serving plate, and spread 1/2 of the pudding mix over the cake.  Place the second layer on top of the 1st layer and spread the remaining pudding mix on top.  Place the 3rd layer of cake on top.

Prepare glaze by melting the the square of baking chocolate and the remaining 1/2 c. whipped topping in a bowl in the microwave.  Use 20 second increments to melt the chocolate, stirring in between each time until chocolate is completely melted and whipped topping is combined.  Spread over the top layer of angel food cake.

Refrigerate for 1 hour, then remove from fridge 30 min. before serving.

NOTE:  Next time I make this dessert (and there will be a next time) I am going to double the ingredients for the chocolate glaze.  We just wanted more.  And just as an additional note, we did not wait the 30 minutes after I removed the cake from the fridge...who can wait that long?   It tasted great and looked ok too!

Recipe source: Kraftrecipes.com

Tempting Taco Pasta

2011-04-30T09:00:00.001-06:00

I think it's fairly obvious to everyone that my family loves pasta. It's our main staple...that and the local Wendy's Restaurant.
This recipe is one my husband really likes and bugs me to make {he doesn't want to make it himself, he claims it has many steps-seriously sad} when I say we have nothing edible in the house. It's a great "pantry staples" meal. You know, one of those recipes created using items you generally always have in your pantry...if your organized...and creative...and have a good memory...

TEMPTING TACO PASTA

8 oz. pasta like elbow, shell, rigatoni, etc. 

1 lb. lean ground beef

1/2. diced onion

1 (10.25 oz.) can condensed tomato soup

1 (14.5 oz.) can petite diced tomatoes, undrained

1 (1.25 oz.) packet taco seasoning mix

1 1/2 c. cheddar jack cheese, shredded

1 c. tortilla chips, crushed

1/2 c. sour cream (optional)

1/4 c. chopped green onion (optional)

Preheat oven to 350 degrees.

Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease.  Stir in the tomato soup, canned tomatoes and taco seasoning. 

Drain pasta and stir into the beef mixture.

Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray.  Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese. 

Bake for 30-35 minutes, or until cheese is melted and very slightly browned.

Serve with sour cream and green onions if desired.

Recipe source: Allrecipes.com

Deep Chocolate Gooey Butter Cake

2011-04-26T09:00:00.001-06:00

The name of this recipe says it all!

DEEP CHOCOLATE GOOEY BUTTER CAKE

1 (18.25 oz.) box chocolate cake mix (I used double fudge)

1 packet Starbucks Via instant coffee (optional)

3 eggs, divided

1 c. butter (no substitutions) melted, divided (melt each stick separately)

1 (8 oz.) package cream cheese, softened

4 Tbsp. baking cocoa powder

1 (16 oz.) bag powdered sugar

1 tsp. vanilla extract

1 c. chopped nuts (optional)

Preheat oven to 350 degree's.

Lightly spray a 9 x 13 baking dish with non stick spray. In a large mixing bowl combine the cake mix, 1 eggs, the instant coffee powder and 1/2 c. melted butter, stir with a fork until well blended. Pat into the bottom on the prepared baking dish.

In a medium mixing bowl beat the cream cheese until smooth and creamy. Add the 2 remaining eggs and cocoa powder. Mix on low speed. Slowly beat in the powdered sugar, and continue beating until it is well mixed. Add the melted butter and vanilla and continue to beat until smooth. Stir in the chopped nuts and spread over the cake crust.

Bake 45-50 minutes. The cake is finished when the center still appears a bit gooey. Let the cake partially cool on a wire rack before cutting. This is a great cake, and it is divine served with a good quality vanilla ice cream.

NOTE: Adding the coffee powder to the cake mix will not add a strong coffee flavor. It really serves to enhance the chocolate and make the cake a bit deeper and richer in flavor.

Homemade Sourdough Bread-ya baby!

2011-04-24T09:43:00.000-06:00

I took a little time off from my epic bread making saga because I thought I might have a break down from all the epic fails (just kidding, I just don't take failure very well), BUT I HAVE FINALLY MADE A LOAF OF BREAD THAT I AM HAPPY WITH!!!

I found the recipe for the sourdough starter and bread at http://www.oursevendwarfs.com .

You can find my sour dough starter post here:
SOUR DOUGH STARTER

Sourdough Bread

1 c. sourdough starter

1 1/2 c. warm water

1 1/2 tsp. salt

1/2 c. white sugar

1/2 c. vegetable oil
6 c. flour

4 Tbsp. melted butter 

(Shannon and Jill say this ingredient is optional, but for me, it's not optional and no substitution allowed!)

Mix the 1 c. sourdough starter, the water, salt, sugar, and oil together in a large bowl.  Add the flour, and mix well.  Lightly oil the dough and inside of the bowl, cover and let rise overnight (I like this part, leaving it overnight-seems to agree with my baking skills more).

The following morning, knead the dough for a few minutes (I did this for about 2-3 minutes, using a bit of flour to keep the dough from sticking, kneading until the dough smooth).  Divide the dough in 1/2 and place in 2 greased bread pans.  Allow the dough to rise until double in size.

Preheat the oven to 350 degrees.

Pour the 4 Tbsp of melted butter equally over the two loaves, lightly brushing to cover top of dough (another good part).  Bake 40-45 minutes or until the bread is a light golden brown.

Remove from the pans and cool on a wire rack.

 

This was awesome bread!  I have to make the recipe a couple more times before I feel I have begun to master bread baking, but I must admit I did a little happy dance when the loaves turned out so well ~yay me!

Recipe source: Our Seven Dwarfs-Sourdough Bread

Sour Dough Bread Starter

2011-04-23T08:42:00.002-06:00

This is a recipe I got from OurSevenDwarfs.com, along with a fabulous recipe for sourdough bread! I followed the directions carefully and discovered that having a sourdough starter to take care of was not nearly the work I thought it would be. Awesome!

SOURDOUGH BREAD STARTER

3 Tbsp. instant mashed potato flakes

3 Tbsp. white sugar

1 c. warm water

2 1/4 tsp. active dry yeast (1 packet)

Day 1:

Combine the potato flakes, sugar, water and yeast in a covered container with a tight lid. Let the container sit on the counter for the next 5 days, but be sure to stir the mix every day using a wooden or plastic spoon.  Do not use a metal bowl or utensils to mix the starter, the metal seems to affect the yeast adversely.

Day 5:

In the morning of the 5th day, feed the starter with

3 Tbsp. instant potato flakes

3/4 c. sugar

1 c. warm water

Again leave on the counter.  In the evening remove 1 c. of starter from the container, to use for your sour dough bread.  Refrigerate the remaining starter.

EVERY 5 DAYS FEED THE STARTER WITH THE INGREDIENTS LISTED ABOVE for day 5). AFTER ADDING THE FEED, REMOVE 1 C. OF THE MIX, LET IT REST AT ROOM TEMP FOR 6 HOURS BEFORE USING IN YOUR RECIPE.

RETURN REMAINING STARTER TO THE FRIDGE.

If you can not use the cup of removed starter, simply discard it and continue to feed your starter every 5 days.

Thanks to Jill and Shannon at Oursevendwarfs.com-this is a great recipe!

And here is the link to my sour dough bread recipe: Sour dough bread

Black and Tan Mousse Truffles

2011-04-12T09:07:00.004-06:00

Years ago my Great Aunt Edythe brought these candies to a party and it was love at first bite!

Wasn't she beautiful?

I must warn you, start eating these and you will never be the same...

I have made exactly 1 change to the original recipe...

IT'S THAT PERFECT!

BLACK AND TAN MOUSSE TRUFFLES

2 (7 oz.) Hershey Chocolate candy bars (plain or almond)

3/4 c. semi sweet chocolate chips, optional

(my 1 change to the original recipe)

1 (8 oz.) container frozen whipped topping, thawed

(I have found Cool Whip brand holds up the best in this recipe)

2 c. Vanilla Wafer cookies, finely crushed

(or 1 c. vanilla cookies and 1 c. Oreo cookies, finely crushed)

I did not have the chocolate chips or Oreo cookies in this photo since they are not part of the original recipe.

Break the 2 candy bars into small pieces. In the top of a double boiler melt the candy bars and chocolate chips over simmering water, stirring often until the chocolate is melted and smooth.

Remove the bowl or pan from the double boiler and allow to cool for about 20 minutes. Fold in the frozen whipped topping, making sure it is well incorporated.

Sorry about the poor quality of this photo, my hands were shaking with anticipation-lol

Cover the truffle mix lightly with foil and chill in the refrigerator for at least 2 hours. Mix will become thick and kind of stiff. (I like to chill the candy overnight)

Place the crushed cookies into 2 separate shallow bowls or pie pans.

Drop the cold chocolate mix by teaspoonfuls into the cookie crumbs, roll around to coat well, then roll in your hands to form a smooth ball. Re-roll in the crumbs again if the candy needs a better coating.

Place onto a baking tray that has been covered with a piece of wax paper.

Store in the refrigerator....if they last long enough to be stored!

We've linked this recipe to
Sweets for a Saturday @ Sweetassugarcookies.blogspot.com

Versatile~all purpose Teriyaki Sauce

2011-04-08T10:00:00.001-06:00

I am not a fan of bottled or packaged teriyaki sauces. They are either too sweet or kind of bitter, they just never seem to taste right to me.
Here is a recipe I have used for ages and adapted over the years to suit my families particular likes. This recipe will keep for several weeks stored in your fridge.

TERIYAKI SAUCE

2 c. cool water

3/4 c. brown sugar

1/4 c. white sugar

2/3 c. soy sauce

1 tsp. crushed garlic from a jar (or about 2 tsp. powdered garlic)

1/2 tsp. crushed ginger from a jar

4 Tbsp. corn starch
1 Tbsp. sesame seeds (optional)

In a medium size mixing bowl combine all the ingredients and whisk together until sugar is dissolved. Make sure the corn starch has been very well mixed in. Pour mix into a medium size stock pan, and bring to a boil over medium high heat, whisking constantly. Allow the sauce to cook on a low boil until thickened. The sauce naturally darkens as it heats. Remove from the heat, and use with your favorite dishes, or as a dip for potstickers, eggrolls, and other yummy things. Stir in sesame seeds if desired. You can also add rice vinegar or sesame oil to change the flavors up.

I use this sauce (all the time) often when I need a quick meal. I cook some rice in my rice steamer, throw some frozen cooked shrimp into a skillet with chopped green onions and frozen broccoli, add about 1/4 cup water, cover and cook for 5-6 minutes. Remove the lid, add the teriyaki sauce, heat again and serve over the rice! I do the same thing with leftover chicken too. I love how quickly the meal can come together. Give this recipe a try.

Square Spaghetti

2011-04-05T09:00:00.001-06:00

Recently, I decided to take the plunge and start sorting through the stacks and stacks of recipes I have clipped, written down, printed or marked in books, and do some major weeding out.
This turned out to be a harder task than I first thought because as I started reading through them I wanted to make everything! I did find some old loved recipes I haven't thought of in several years, and I was really thrilled to find these long forgotten friends.
This is a recipe I haven't made for several years. My son has always been a very picky eater, often really challenging my imagination and my tolerance-lol. This was one food he liked and named when he was around 4 years old, and the name has stuck with us...In the last couple of weeks I have made this dish 3 times, by popular demand! It's quick and simple, and easily divided in 1/2 for a smaller family. Just make the regular recipe, but divide into 2 baking dishes and freeze one!

SPAGHETTI PIE

1 lb. spaghetti

1/3 c. butter, cut into small chunks

1 c. Parmesan cheese (fresh or bottled)

4 eggs, beaten well

1 (24 oz.) container small curd cottage cheese

2 c. shredded mozzarella cheese

1 jar of your favorite marinara sauce

1/2 c. Parmesan

Preheat the oven to 350 degree's.
Cook spaghetti according to package directions until barely al dente. Drain the pasta but do not rinse. Transfer to a large mixing bowl. Add the butter chunks and toss the pasta until the butter has melted and all the noodles are covered. Pour in the beaten eggs and the 1 c. Parmesan cheese. toss again until well mixed then transfer to a 9 x 13 baking dish that has been lightly sprayed with a non-stick coating (at this point you can divide the pasta between two 8 x 8 baking dishes if desired). Pour spaghetti sauce over the noodles spreading evenly over the pasta. Next place the cottage cheese in large spoonfuls over the pasta sauce and then spread evenly. Sprinkle the 1/2 c. Parmesan cheese over the top. Bake uncovered for 30 minutes, remove from the oven and sprinkle with the shredded mozzarella cheese, return to the oven and bake an additional 10 minutes. Let the pasta dish cool for 10 minutes before cutting into squares.

A fun, fast, and fabulous dish!

We've linked up with DELICIOUS DISHES!

Sensational Taco Pie

2011-03-22T09:15:00.000-06:00

Whenever I hear the word 'pie' I think of chocolate, strawberry apple, and pumpkin. So making a savory dinner pie is a bit unusual for me. But having made this recipe 3 different times my family declared it perfect just the way it is, and we are putting it on our make again recipe list.

SENSATIONAL TACO PIE

1- 1 1/2 lb. ground beef

1 pkg. taco seasoning mix

1/2 c. water

1 (4 oz.) can sliced olives

1 can crescent roll dough

1 c. sour cream

1 c. shredded cheddar cheese

2 c. crushed corn chips

Preheat oven to 400 degrees.

In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.

Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.

Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.

Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.

Bake until the crust is golden brown, about 20-25 minutes.

Serve with salsa.

Teriyaki Chicken Wings

2011-03-20T09:00:00.003-06:00

This is a recipe that I have had for years and was handed down to from my Aunt Peg. It is a tried and true recipe that is a family favorite. As the chicken bakes it fills the house with this delicious aroma that makes waiting so hard!

TERIYAKI CHICKEN WINGS

5-7 lbs. frozen chicken wings or drumettes

2 c. soy sauce

2 c. sugar

1 Tbsp. minced garlic-from bottled,

or 3-4 cloves, crushed

1 tsp. minced ginger-from bottled,

or 1/4 tsp. powdered ginger

Preheat oven to 325 degrees.
In a medium size mixing bowl combine the soy sauce, sugar, garlic and ginger, and whisk together until sugar is dissolved.
Place chicken wings in a large dutch oven or large roasting pan.
Pour soy sauce mix over the chicken, and stir to coat all pieces.
Cover your pan with either a lid or a tent of foil.
Bake for 2 1/2-3 hours (depending on the # of lbs. you use), stirring 45-50 minutes.
Remove from the oven, place on a serving tray then sprinkle with toasted sesame seeds if desired.

This dish makes an awesome teriyaki sauce that is great when drizzled over rice. The chicken wings are wonderful served hot or cold!
Note: You can use fresh chicken wings, but you will need to reduce the cooking time by about 1/2 hour.

Green Chili Cheese and Potato Casserole

2011-03-16T09:00:00.002-06:00

Green Chili Cheese and Potato Casserole

2 lbs. frozen hash browns, thawed

½ c. butter

1 (10.5 oz) can cream of chicken soup

1 c. sour cream

1 c. shredded cheddar cheese

1 (4 oz) can chopped green chilies

2 green onions, sliced thin-including the greens

Salt and pepper to taste

Preheat oven to 350 degrees.

In a large mixing bowl melt the butter in the microwave. Add the soup, sour cream, canned green chili's and green onions. Whisk all together until well combined. Stir in hash browns. Spread into a 9 x 13 baking dish that has been lightly coated with non-stick spray.
Sprinkle cheddar cheese over potato mix, cover dish loosely with foil, and bake for 40 minutes. Remove the foil during the last 10 minutes of baking time to brown the cheese topping if desired.

This is a great recipe for large gatherings because it is so easy to double or even triple. We like to add 2 cans of chopped green chili's for a little more zing. You'll be lovin' these!

WINNER!

2011-03-10T08:52:00.000-07:00

WE HAVE A WINNER FOR THE CUTE RECIPE BOX AD CLIP BOARD GIVEAWAY!
Thanks to everyone who entered, we are thrilled to have you stopping by!

DRUM ROLLING......................................................

Mrs. Tuna!

she said:

Mrs. Tuna said...

I already follow you and from one recipe blog to another good job!!!!

March 5, 2011 4:48 PM

She is the author of this hysterically funny blog:

(you know she's awesome, look at the name of her blog)

Working Woman's Guide to Dinner or If I Cook Chicken A La King One More Time I'll Kill Myself

PLEASE SHOOT US AN EMAIL TO: auntpegs@gmail.com SO THAT WE CAN GET YOUR SHIPPING INFORMATION, AND SEND YOU THE GIFT! Thanks for entering!

Fudge Lover's Cream Cheesey Cake

2011-03-07T14:04:00.000-07:00

I love, love, love this cake!
It is easy to make, and is soooo delicious. It's not too rich, but still feels decadent, and truly satisfies a craving for chocolate and cheesecake. Enjoy!

FUDGE LOVER'S CREAM CHEESEY CAKE 

Cake:

1 (18.25 oz.) box devils food cake mix

1 (3.4 oz.) pkg. instant chocolate pudding mix

1 c. hot water

3/4 c. vegetable oil

1 tsp. vanilla

4 eggs

Filling:

1 (8 oz.) pkg cream cheese, softened

1/2 c. sugar

1 egg

1/2 c. semisweet chocolate chips

1/2 c. chopped pecans, optional

Frosting:

3 c. powdered sugar

1/4 c. butter, softened

1/4 c. powdered baking cocoa

4-5 Tbsp. milk

Preheat oven to 350 degrees.

Lightly coat a 9 x 13 baking pan with non-stick baking spray with flour (I didn't have any spray with the flour so I just used regular spray and the cake came out well).

In a large bowl, bead the cake mix, pudding mix, hot water, oil, vanilla and eggs with a hand mixer, for 2 minutes.  Pour into the prepared pan.

In medium size mixing bowl beat the cream cheese, sugar, and 1 egg until smooth and creamy.  Stir in the chocolate chips.  Spoon the filling in large dollops over the top of the batter, and using a table knife swirl the filling through the batter.  Sprinkle with nuts if desired.

Bake 40-45 minutes until toothpick inserted in the center of the cake comes out clean.  Cool completely (about 1 hour).

In a large mixing bowl add all the frosting ingredients.  Using a hand mixer on the lowest setting, slowly mix together the ingredients. When no longer powdery, turn the mixer to medium and beat until the frosting is smooth and creamy.  Add additional milk by the single tablespoon if frosting is too stiff.

Store the cake in the fridge.

FABULOUS!!!

Recipe adapted from Betty Crocker's Fudge Lover's Cream Cheese Cake recipe

We're celebrating! Easy giveaway...

2011-03-04T09:14:00.000-07:00

Our recipe box has reached 2 big milestones so we want to share a little love with you!

1st: WE HAVE 100 FOLLOWERS!

2nd: WE HAVE POSTED 100 RECIPES!

We want to show our excitement over these great events by doing an easy giveaway.
As you probably know, I love recipes, collecting them, reading them, dreaming about them, making and adapting them...and yet for me this love can be a bit of a storage problem. I have an entire book case dedicated to recipe books, and a file box full of clipped, written, or printed recipes that I'm sure I will make someday-LOL.

I thought it would be fun to give away a sweet recipe box and matching clipboard so that one of our followers can organize their favorite recipes and keep that one you are using nice and clean on the perfect size clipboard!

I purchased this set from KD DESIGN.

Wouldn't this make a fabulous bridal shower gift?

All of KD Designs wonderful items are hand made.

Katie from KD Designs loves custom orders!

~Sweet and a little whimsical~

Ton's of room for your recipes!

Pretty dang adorable isn't it?

Here is what you can do to enter the giveaway

and win this funtastic set!

1: Publicly follow this blog (if you already do so, just leave me a comment, that counts as an entry!)
2: Publicly follow our other blogs:
     Peg's sister Sal-all things crafty
     Aunt Peg's Jewelry
     Joyful Creations
3: "Like" us on facebook!
     Aunt Peg's

Joyful Creations

THAT'S IT! EASY PEASEY!

PLEASE LEAVE A SEPARATE COMMENT FOR EACH ENTRY AND IN AT LEAST ONE OF YOUR COMMENTS PLEASE LEAVE YOUR CONTACT INFO (or make sure your name links back to you) SO THAT WE CAN LET YOU KNOW IF YOU WIN!

We use Random.org to choose our winners.

GIVEAWAY ENDS WEDNESDAY, MARCH 9TH @ 10:00 pm MST.

Chocolate Chip Cookie Brownie's

2011-03-01T09:00:00.001-07:00

For the last couple of months I've been having a love affair with brownies. So delicious, and chocolatey!
I also happen to love chocolate chip cookies, so when I saw this recipe I knew it would be a big winner with me!

CHOCOLATE CHIP BROWNIE COOKIES

Brownies: 

1 box (family size) fudge brownie mix

Ingredients listed on the box to prepare the brownies using a 9 x 13 pan.

Cookies:

4 Tbsp. butter, softened to room temp. (no substitutions)

1/4 c. packed brown sugar

2 Tbsp. white sugar

1 egg

1/2 tsp. vanilla extract

1/2 c. plus 2 Tbsp. flour

1/4 tsp. baking soda

1/4 tsp. salt

3/4 c. chocolate chips

Preheat oven to 350 degrees.

Prepare the brownie mix and baking pan according to package directions for the 9 x 13 size.  Pour the batter into the pan.

For the cookie dough: 

In a large size mixing bowl cream together the butter, brown sugar, and white sugar until creamy. Add the egg and vanilla, and mix until well blended.  In a separate bowl whisk together the flour, baking soda and salt. Combine the flour mix with the creamed sugar mixture until most of the flour is incorporated, add the chocolate chips and mix until all is well combined.

Using heaping tablespoonfuls, drop the cookie dough over the top of the brownie batter. Bake for 25-30 minutes or until the edges are set and the center no longer wobbles if the pan is slightly shaken.  Cool for 1 hour.  When completely cool, cut into squares and store at room temperature in a lightly covered container.

COLORADO-Ultimate High Altitude Chocolate Chip Cookies

2011-02-27T10:36:00.000-07:00

Another recipe from "Our Cookie Nation" installments...

Ultimate High Altitude Chocolate chip Cookies

1 c. butter or margarine 

(I never use margarine-the water content always makes the cookies spread more)

1 c. white sugar

1 c. brown sugar

3 eggs

1 tsp. vanilla extract

3 1/2 c. flour

1/2 tsp. salt

1 tsp. baking soda

1 c. semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, stir together the butter, white sugar, and brown sugar.  Mix in eggs one at a time, and then stir in the vanilla (although the instructions say to stir these ingredients together, but I used my hand mixer).

In a separate bowl combine the flour salt and soda, then add to the butter mixture just until blended.  Stir in chocolate chips (I used an entire 12 oz. package of chocolate chips...you can never have too many of those!).  Drop by heaping teaspoonfuls onto ungreased cookie sheets, about 2" apart.

Bake 12-15 minutes until edges begin to turn golden.  Allow cookies to cool for a few minutes (I usually leave them about 5 min.) on the baking sheet, then remove to wire racks to cool completely.

Makes approximately 48 cookies.

Note: I also live in a high altitude state, so I was thrilled to find a cookie recipe that had been adapted for our neck of the woods. However I did some research and found out that of course you can make this cookie no matter where you live, just omit the additional 2 Tbsp. of flour!
We loved this cookie!

Simple Apple Crisp

2011-02-23T09:00:00.001-07:00

I know that most people seem to associate Apple Crisp dessert with the fall season, but I love I all year long!
Here is one I've made many times, and is easy to prepare.

APPLE CRISP

1 c. all purpose flour

3/4 c. rolled oats

1 c. packed brown sugar

1 tsp. cinnamon

1/2 c. butter, softened

4 c. peeled and chopped apples

(I love to use Granny Smith apples)

1 c. white sugar

2 Tbsp. cornstarch

1 c. water

1 tsp. vanilla extract

Preheat oven to 350 degrees.
In a bowl combine the flour, rolled oats, brown sugar, and cinnamon. Cut in the butter until crumbly.

Press half of the crumbly mix into a greased 9 x9 baking dish. Cover with the chopped apples.

Ina large sauce pan combine the white sugar, cornstarch, water and vanilla. Cook and stir over medium heat until clear.

Pour syrup over the apples, and sprinkle remaining crumb mix over all.
Bake for about 45-50 minutes until the apples are tender.
Serve with ice cream if desired!

I like the apples to still be a bit crisp when finished baking, but if you prefer them to be tender, bake as long as 1 hour. I think you will love this simple crisp!

Crazy Snicker's Salad

2011-02-21T09:00:00.003-07:00

This is a recipe I found while blog hopping, and it has such a quirky list of ingredients I knew I just had to try it!

SNICKERS SALAD

1 ( 8 oz.) container frozen whipped topping, thawed

1 (3.4 oz.) box instant vanilla pudding mix

3-4 tart apples

3 regular size Snickers Candy Bars

2 c. cold milk

2 c. miniature marshmallows

Core and chop up apples into bite size pieces. Cut candy bars into small pieces.
In a large mixing bowl combine pudding mix and milk together, whisking until smooth. Add the apples and candy bars, and stir until everything is well coated. Fold in whipped topping, and then the marshmallows.

You can serve right away, but we found we liked it better after the salad had chilled for a couple of hours.

Source: One Crazy Cookie

Diet Coke Brownies

2011-02-18T09:00:00.009-07:00

THE POST TITLE IS TRUE!

I MADE BROWNIE'S USING DIET COKE!

Now think about it...2 fabulous, delicious, (necessary) items brought together, and as impossible as it seems, made even better!!
I found this recipe at Every Mile a Memory, and when I read the post I almost fell off my chair. I thought this was an impossible recipe, that it was a hoax, that it was an early April Fools day trick, but hey, I will try anything once, so....

TO DIE FOR!

Diet Coke Brownies

1 box fudge brownie mix ( I used the 9 x 13 pan size)

1 (12 oz.) can Diet Coke

Preheat oven to 350 degrees.
In a large bowl dump the brownie mix in. Open that can of Diet Coke (try not to drink any of it), and slowly pour over the dry brownie mix. It will foam up a lot. I stopped to stir in the soda a couple of times.

When all of the Diet Coke has been stirred in and well incorporated the batter will be very liquid, but that's OK.

Pour into a 9 x 13 pan which has been lightly coated with non-stick spray (bottom of the pan only),and bake for 30-35 minutes or as directed on the box. I found though that I had to increase the baking time by about 7 minutes in order to have a toothpick inserted in the center come out clean
Let them cool, cut them into 24 pieces and try not to eat the entire pan before the family gets home!

I have also made this recipe using the low fat boxed brownie mix, and I'm not kidding, you can't tell the difference!
Using the low fat mix, and cutting into 24 equal pieces, each brownie is 105 calories, and 0.5 grams fat.
OH MY!

We love linking up with our friends at

Sweet as Sugar Cookies!

Check out their Saturday Linky Party!!!

Win a $30.00 G.C. from our jewelry store!

2011-02-17T14:47:00.001-07:00

A really fun blog has done a review on Aunt Peg's Jewelry, and are now hosting a giveaway!

You can enter to win a $30.00 gift certificate to our Etsy store!

Here is the link:

Aubut Family Reviews Aunt Peg's Jewelry!

ARKANSAS-Easy Lemon Cookies

2011-02-13T09:00:00.001-07:00

The next addition to OUR COOKIE NATION series! Yay!
I must say, doing this series of favorite cookie of each of the 50 states was brilliant on my part...I get to make cookies, lots of cookies, with good reason, can't worry about the fat and calories, kind of brilliance!
This recipe was the most popular one among the residents of Arkansas via AllRecipes.com.
A very simple recipe,quick to make, fast baking, and quick cooling. You gotta love that. However, I thought this cookie was just OK. For me it was a bit bland, but after refrigerating them (because I thought they would be better cold), they got better. I also have the idea they would be truly great if you drizzled them with a lemon glaze.

Grade: B

EASY LEMON COOKIES

1 (18.25 oz.) package lemon cake mix

2 eggs

1/3 c. vegetable oil

1 tsp. lemon extract

1/3 c. powdered sugar

Preheat oven to 375 degrees.
In a small bowl measure the powdered sugar, and set aside. In a large mixing bowl pour the cake mix, eggs, oil and lemon extract and mix well. Drop by teaspoonfuls of dough into the bowl of powdered sugar, rolling them around until they are lightly covered. Once sugared, place them on ungreased baking sheets, and bake 6-9 minutes or until the bottoms are a light brown, and the insides chewy.

Best All-time Pasta Bake!

2011-02-10T09:00:00.000-07:00

As I'm sure you can all tell, my family and I love pasta. We have it at least twice a week, and sometimes more often. My son Chase is a HUGE fan of pasta with Alfredo sauce, and you can find his favorite recipe here: Awesome Alfredo Sauce. I am a big fan of tomato based sauces, and this recipe brings the 2 together in what is probably the best, simple and quick, very adaptable pasta casserole ever!
Have I mentioned that I am a huge fan of Cavatappi pasta? Love it! I use it almost exclusively in place of all tube pasta's. The reasons I love this pasta are many, but the main 2 are the denseness(?) or thickness, and the cute curly design-lol! And truly this pasta holds sauce really well, so it makes each bite more substantial-yuuum!

This type of pasta is a bit difficult to find in my local grocery store's, so I purchase it on Amazon...I know, who purchases pasta from them, right? Racconto Cavatappi Pasta and it's a really decent price!

ALFREDO TOMATO LAYERED PASTA BAKE

12 oz. Cavatappi Pasta, cooked al dente, according to

package directions, and drained

1 (24 oz.) jar pasta sauce, your favorite type

1 (16 oz.) jar Alfredo pasta sauce

1 (8 oz.) package creamed cheeses, softened

1/3 c. milk

1 tsp. salt

1 tsp. pepper

1 tsp. Italian seasoning

2 c. shredded Mozzarella cheese

Preheat oven to 375 degrees.
In a large mixing bowl combine the 2 pasta sauces, making sure they are well incorporated.
In a second mixing bowl combine the softened cream cheese, milk, salt, pepper, and Italian seasoning. You may want to add a bit more milk if the cream cheese is still really thick. The consistency should be close to sour cream.
In a 9 x 13 baking dish that has been lightly coated with non-stick cooking spray, place 1/2 c. mixed pasta sauce and spread over bottom of dish. Place 1/2 of the cooked pasta into the dish, then pour 1/2 of the remaining sauce over noodles. Lightly spread the cream cheese mix over the pasta & sauce, layer remaining pasta on top, then remaining sauce, and finish by sprinkling the shredded cheese over the top.
Loosely cover with foil and back for 30-35 min. until hot and bubbly around the edges.
Cook 5-10 minutes then serve.

Isn't this a great pasta?

Note: You can use any tube pasta in place of the Cavatappi, and think about adding cooked chicken, hamburger, broccoli, or other ingredients your family would like between the layers of pasta. I use rotisserie chicken often, and I love to layer cooked spinach in this as well.

Source: Adapted from Betty Crocker recipe

Homemade Reese's/Twix Bar's

2011-02-09T09:16:00.000-07:00

I originally saw this recipe on Hoosier Homemade's Blog, and I have been dying to make them.
They are really lovely, and although the recipe title is actually Twix Bar's I really thought they were more of a cross between a Twix candy bar and a Reeses peanut butter cup.
Whatever you want call them, they are fabulous!

REESE'S/TWIX BAR'S

Bottom layer:

1 sleeve Club Cracker's.

Lightly spay a 9 x 13 baking dish with non-stick spray. Using approximately 24 crackers, line the bottom of the pan.

Caramel layer:

1 c. graham cracker crumbs

3/4 c. brown sugar

1/3 c. white sugar

1/3 c. milk

1/2 c. butter

In a medium sauce pan mix together these first 5 ingredients, and bring to a boil stirring often. Continue to boil 4 minutes (The sauce will be a caramel color and pull away slightly from the side of the pan).
Pour caramel over the crackers, smoothing out evenly. Place a second layer of crackers onto of the caramel, and press down slightly.
Chill for 30 minutes.

Chocolate Top Layer:

2/3 c. peanut butter

1 c. milk chocolate chips

Place these 2 ingredients in a microwave safe bowl and microwave for 2 minutes. Stir well. If chocolate is still a little lumpy, microwave in 15 second increments stirring between each time.
Once smooth, Pour over second layer of crackers, smoothing to edges of pan, and chill again until chocolate is set. (At this point, the original recipe calls for you to chill the chocolate topping until firm and then frost the crackers, but I wanted to take the simpler way out-lol).

Cut into cracker size pieces and enjoy! Store in the refrigerator.

Source: Hoosier Homemade

Ur Bakin' Me Crazy! A Spotlight and New Guest Post

2011-02-07T09:00:00.005-07:00

I love blog hopping. Sometimes I dream about it. It can consume hours of my time yet I feel as if only a few moments have gone by. I mean I REALLY love blog hopping. There is an endless universe of information, creativity, tutorials, inspirations and idea's. And then I get to the food blogs...I'm obsessed. Seriously.
I read cookbooks like they are novels, so I knew I was in serious trouble when I discovered FOOD BLOGS! OMG! I am in love! I may need an intervention just to pull me away from licking my computer screen with all the awesome food pictures in blogger recipe world!

Enough about me (at least for the next 5 minutes)!

There are so many wonderful recipe blogs out in the blogosphere, that it's easy to miss some of the fabulous, quirky, cute, sweet, innovative, gourmet, and the simple food treasures, and I can't have that!!!
So I have a fun series that I am going to kick off today by "spotlighting" some of these blogs!
I have been following Urbakinmecrazyy.blogspot.com for a couple of weeks now, and I really think you should get to know Megan a little more!
She is a 15 year old (truly adorable) girl living in Darke County Ohio. Her blog is fairly new, but she has some fun posts to read, and more than 20 great recipes already posted! I love the fact that this talented 15 year old young lady is inspiring others, including me, to be in charge of your own future, enjoy what you do, and create something you are passionate about!
I've asked Megan to answer a few simple questions about herself so that we can all get better acquainted...

MEET MEGAN!

Where do you live?

Where do I live you ask? Well, I live outside of a dinky little “cornfield” town in Ohio. You know, one of those towns where everyone knows everyone. I absolutely love life in a small town. I enjoy life in the country, put me in the city and I’d feel out of place.

What are your 2 favorite hobbies?
Well the most apparent hobby of mine would be baking, and cooking. Aside from that, that’s a really difficult thing for me to answer, I enjoy doing lots of things. Though, if I were to choose another hobby of mine I would have to say sports. I used to play volleyball and softball; however I began online schooling this year and am no longer able to play.

At what age did you start cooking?
I honestly don’t remember exactly when I began cooking although I’m sure I was just a tiny little squirt. My Mom and Grandmother have always had me in the kitchen helping them make something.

Are you the main cook in your family?
At this point in time, I do cook dinner most nights. Not because I have to, but because I want to. The nights I don’t cook, my mom does!
Tell us a little bit about your daily routine.
On a typical day, the first thing I do is make breakfast. While eating breakfast I check my emails, Facebook, and Blogger. Then comes school work, just like any other high schooler I too find school BORING!! Therefore, I cannot wait to get it done and over with. Around noon I eat lunch, then I try and find something to do with the rest of my day, this typically involves cooking or baking! Twice a week, typically Thursdays Fridays or Saturdays, I work from 5-9 at a local restaurant (Farmer Brown’s) making sandwiches, pizza, and ice-cream. I LOVE it! I love working, and being able to make my OWN!

What is your favorite thing to cook, and your favorite thing to bake….
Yet another difficult question this is for me to answer, as I love making all sorts of things. My most favorite thing to cook would have to be Lasagna. I love assembling all the yummy layers of cheese, noodles, and meat sauce! As for baking, I love to bake cakes! SUPER tall layer cakes to be exact… I don’t get the opportunity to make cakes very often, but when I do I go all out.

When did you start blogging about your cooking?
I first started blogging about my cooking in November of 2010. Why...Probably because I have this obsession with reading food blogs and I wanted to have one of my own.
If you could only have 1 food for the rest of your life, what would it be and why?
If I could have only one food for the rest of my life, it would be chicken. I love chicken, it’s so versatile. My favorite way to eat chicken is grilled with Weber’s Kickin’ Chicken Seasoning and Worcestershire sauce!

Where do you see yourself in 10 years?
This is something that I have never really thought about. In ten years I hope to see myself married, with children living on a small farm with horses, cows, pigs and chickens. I see myself having graduated college with a degree in Social work, specializing in Child and Family Services. My dream would be to own my own bakery.

What is your favorite food ever?
My favorite food ever would have to be, chicken! Like I said before chicken is just delicious and there are so many different ways to prepare it.

Here is a recipe Megan has made especially for Aunt Peg's follower's. Does this look divine, or what?!

Pecan Gooey Butter Cake

Makes Approx. 16 bars

For the base:

2 cup plus 4 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup packed light brown sugar

8 tablespoons butter, softened

2 egg

2 egg yolk

2 teaspoon vanilla

For the topping:

4 ounces cream cheese, softened

4 tablespoons light corn syrup

2 teaspoon vanilla

12 tablespoons butter, melted

1 cup packed light brown sugar

1/2 teaspoon salt

2 egg yolk

1 cup all-purpose flour

1/2 cup crushed pecans

1. Heat the oven to 350 F and spray an 11x7-inch pan with non-stick spray.
2. In a medium bowl whisk together the flour, baking powder, baking soda, salt, and brown sugar until well blended.

3. Add in the butter, egg, egg yolk, and vanilla and mix until smooth.
4. Turn the batter out into the pan and press it evenly into the pan. It will be quite thick.
5. In the same bowl beat together the cream cheese, corn syrup, vanilla, butter, brown sugar, salt, egg, and flour until smooth and lighter in color. Fold in the pecans.

6. Carefully spread the topping over the base and bake for 35 to 40 minutes, or until the filling is puffed and the edges are set, but the center is just a little wobbly. Cool completely in the pan. Slice, and enjoy.

Visit Megan's blog and become one of her followers. I promise you will never be sorry!

Thank you Meggs for sharing your corner of the world with us, we've really loved getting to know you!

Zucchini Frittata

2011-02-06T09:00:00.000-07:00

This is a quick and easy recipe that we love. It's versatile and easily adaptable to your family's likes.

I wanted to have pictures to accompany this recipe, but my family had the frittata eaten before I could locate my camera, yet again!

ZUCCHINI FRITTATA

1 c. baking mix (such as Bisquick)

3 c. zucchini, thinly sliced

1/2 c. onion, diced

1/2 c. Parmesan Cheese

2 Tbsp. parsley

1/2 Tbsp. salt

1 tsp. pepper

1/2 Tbsp. seasoning salt

1/2 tsp. oregano

1 clove garlic, minced (or 1 tsp. bottled minced garlic)

1/2 c. vegetable oil

4 eggs, lightly beaten

Preheat oven to 350 degrees.
In a large mixing bowl combine baking mix, all the seasoning, and Parmesan cheese. Stir in the zucchini, garlic and eggs. Continue stirring until very well mixed together. Spread into a 9 x 9 baking dish or a 9 x 13 baking dish if you prefer the frittata to be thinner.
Bake for 35 minutes for the 9x9, or 25 minutes for the 9x13 dish. Slice and serve with salsa and sour cream (or try a small dollop of warm spaghetti sauce on it).
This dish is really wonderful hot or cold so it's a great dish for a brunch, lunch, or dinner meal.

Note: Add some bacon, ham, or cooked, diced chicken if you want. This is great with grated cheddar or mozzarella cheese sprinkled over the top during the last 10 minutes of baking.

ARIZONA~/~UTAH, PUMPKIN CHOCOLATE CHIP COOKIES

2011-02-04T09:00:00.003-07:00

In our Our Cookie Nation Series, this was the cookie recipe for the state's of Utah and Arizona.
I must say that I'm proud to live in Utah! I have NEVER met a pumpkin chocolate chip cookie that I didn't love, and this still holds true with this new recipe. In the immortal words of Mikey's brother, " (S)he likes it!".

Grade: A

Pumpkin Chocolate Chip Cookies

1 c. butter

3/4 c. packed brown sugar

3/4 c. sugar

1 egg

1 tsp. vanilla extract

2 c. flour

1 c. quick-cooking oats

1 tsp. baking soda

1 tsp. cinnamon

1 c. canned pumpkin

1 1/2 c. semisweet chocolate chips

Preheat oven to 350 degrees.
In a mixing bowl, cream the butter and sugars. Beat in the egg and vanilla. In a separate bowl combine the flour, oats, baking soda, and cinnamon, stir with a wire whisk to mix. Stir the dry ingredients into the butter mix, alternating with the canned pumpkin. Fold in the chocolate chips. Drop by Tablespoonfuls onto greased baking sheets (I used parchment paper in place of greasing my pans). Bake 12-13 minutes or until lightly browned. (I had to increase my cooking time to 16 minutes in order to get the cookies slightly golden in color.)

Home Made Chicken Noodle Soup

2011-02-03T09:00:00.002-07:00

Yesterday one of our awesome Facebook Fan's asked if we have a great chicken noodle soup recipe, and the answer is YES!
The recipe comes from my sweet cousin CarolLee, who lives in Midway Utah (in the Wasatch Mountains close to Park City).

CarolLee and her husband Rick

A couple of years ago my mom's side of the family got together and created a wonderful cookbook with our family recipes, as well as the wonderful, treasured recipes from our moms and grandmother.
This particular recipe is divine!

HOME MADE CHICKEN NOODLE SOUP

Noodles:

2 large eggs

1 c. flour

1/4 tsp. salt

In a small bowl beat the eggs with a fork. Add in the salt and flour. Mix until a ball starts to form on the fork (dough should be stiff). On a floured surface roll the dough into a rectangle shape, until the dough is very thin. Sprinkle the top of the dough with flour and then cut into 1/2 strips vertically. Leave the noodle strips on the work surface to dry and develop a slightly crusty layer, while you prepare the soup (just before placing the noodles into the soup you may want to cut the strips into shorter lengths to suit your preference for noodle size).

Soup:

6 c. water

2 c. chicken, cooked and shredded or diced

2 c. chicken broth

2 cubes chicken bouillon

3 Tbsp. fresh or dried parsley, chopped

1 c. celery chopped

1 c. carrots, grated or finely diced

1 (15 oz.) can corn, undrained

1 Tbsp. celery salt

Salt and Pepper to taste.

In a large stockpot combine the water, broth, bouillon and spices. Bring to a boil. Add the celery and carrots, and simmer until the veggies are just tender. Slowly add the noodles a handful at a time stirring in to keep them from sticking together. Simmer and additional 10 minutes. Add the cooked chicken and the can of corn, then cover and simmer for 15-20 minutes.

This is a very yummy soup, and it seems to get even better the next day.

NOTES: My family do not like corn, so I just leave it out of the recipe. We also like a thicker noodle, so I don't roll my dough super thin. However if you want thicker noodles, you will need to increase the final simmering time to make sure the noodles are cooked through. I usually simmer for about 30 min. Just test the noodles by taking a bite of one and if you like it, then it's done!

Fabulous Tortilla Roll-up's

2011-02-01T09:00:00.001-07:00

One of my favorite recipe's, I use the filling in all sorts of ways... Give this recipe a try, you will soon find yourself using it for everything like I do!

My Basic Tortilla Roll-up

1 (8 oz.) pkg. cream cheese, softened

1 (8 oz.) container sour cream

3-4 green onions, sliced thin, using both the green and white portion

1 (7 oz.) can diced green chili's, drained

1 small can chopped olives

1/2 tsp. seasoning salt

1/2 tsp. pepper

3/4 c. diced ham

8 flour tortilla's

In a medium mixing bowl combine the cream cheese, sour cream, sliced onions, green chili's, olives, salt and pepper. Using a hand mixer, blend on slow speed until well combined. Fold in ham. Lay out the 8 tortillas and divide filling equally among them. Spread filling on 3/4 of the tortilla, then starting on the side with filling, roll up tightly, ending on then non spread side (you will notice that as your roll the filling spreads toward the dry side, and this is what you want). Place seam side down on a small baking sheet, cover loosely with plastic wrap and chill for several hours or overnight. Slice and serve!

Notes: I use this filling in stuffed cherry tomatoes, veggie wraps (minus the ham of course), as a filling for tea sandwiches, in mini cream puffs, as a celery stuffing, and as a quesadilla filling along with grated sharp cheddar cheese. Add a few dashes of Frank's hot sauce for some great zing. DIVINE! Try adding cooked and shredded chicken along with lettuce and roll up. You will jump for joy over the awesome wrap you've just created!
Additional Note: If using this filling for a hot dish, decrease the sour cream to 4 oz. or 1/2 c. measurement.

Terrific Tiramisu Cake

2011-01-31T09:00:00.004-07:00

I am a fan of Tiramisu desserts, but it is more work than I generally dedicate to making a dessert...I'm lazy, what can I say?
Anyway, here is a recipe for a shortcut/easy Tiramisu cake that I think is really great. Try it!

SHORTCUT TIRAMISU

Cake

1 box white cake mix

1 c. water

1/3 c. vegetable oil

1/3 c. brandy

(if you don't have brandy, try 1/4 c. water with 2 Tbsp. Vanilla extract as a replacement-excellent option!) 

3 egg whites or whole eggs

Espresso Syrup

1 pkt. Starbucks instant coffee, Via Italian roast

1/2 c. boiling water

2 Tbsp. corn syrup

1/4 c. chocolate syrup or hot fudge sauce

Topping

1 (8 oz.) pkg cream cheese, softened

1/2 c. powdered sugar

2 c. whipping cream 

(I like to use heavy cream, but light works well too)

1 Tbsp. baking cocoa

Heat oven to 350 degree's.

Lightly coat the bottom only of a 9 x 13 baking dish with non-stick spray.  In a large bowl, beat the cake mix, 1 c. water, oil, brandy, and eggs white (or eggs).  Mix on medium speed for 2 minutes.

Pour mix into prepared pan, and bake as directed on the box.  Cook the cake for 15 minutes.

In a small bowl stir the instant coffee, boiling water,corn syrup and chocolate syrup.  Mix very well.

Pierce the top of the cake using a long-tined fork or skewer every 1/4 to 1/2 inch across the entire cake top.

Brush the cake with the espresso syrup until syrup is used up.  Let the cake completely cool for 1 hour.

In a medium bowl, beat the cream cheese until it is smooth and creamy. Add the powdered sugar and continue beating. Gradually beat in the whipping cream, 1/2 c. at a time until well incorporated, then beat on high speed until stiff peaks form. Spread on cake, and dust with cocoa powder. Store in the fridge.

IT'S DELISH!

We're linking up with:

Beat the winter blues and indulge yourself!

Creamy Tomto Soup

2011-01-28T09:00:00.000-07:00

Last evening I made my favorite comfort food meal. With cold weather all around us I thought it would be nice to re post one of my very favorite recipe's...

I have always had a bit of an obsession with Tomato Soup. When I was 9 years old I even begged my mother to make me tomato soup for Thanksgiving dinner! I love tomato soup so much that back when I was a bride-to be my Aunt Peg gave me 48 cans of Campbell's Cream of Tomato Soup at a bridal shower!

So, even though this recipe didn't originate with Aunt Peg, it's one of my fast and favorite meals, and when I shared this recipe with her she was crazy for it too!

CREAMY TOMATO SOUP

1-(10 3/4 oz.) can condensed tomato soup

1-(15 oz.) can petite diced tomatoes

1-(8 oz.) package cream cheese, softened and cut into 8 pieces

1 small onion, finely diced

1/4 c. butter

1 1/2 c. milk

In a large sauce pan melt the butter, add the diced onion and saute until onion is translucent.
Add the condensed tomato soup, canned tomatoes, and milk.
Heat until simmering.
Add in the cubed cream cheese, return to a simmer and whisk until cream cheese is melted and completely incorporated.
Ready to serve!

NOTE: The soup thickens significantly as it cools, so when reheating any leftovers you may want to add more milk.

This a very satisfying, creamy soup and it is the ultimate comfort meal if you serve it with
my 30 MINUTE ROLLS,
QUICK CORN BREAD
or these
GRILLED CHEESE SANDWICHES FOR GROWN UPS

Originally posted 3/21/2010

Epic Bread Quest... baking bread = failure #2!

2011-01-27T09:16:00.005-07:00

Here's my second post on my quest to bake a great loaf of bread... and more failure!
First off, I have to say that I had a wonderful recipe from a great blogger and she also provided me great tips to work with. Apparently I can't follow written or verbal directions :(.

The recipe is courtesy of

Pam's Midwest Kitchen Korner, (excellent blog)

and the name of her recipe is:

Grandma Bessie's Homemade Bread

Now you may be asking what happened? I have that same question swimming in my head too! As usual the dough started out great, but it never raised to the height I thought it should, but hey... I put them in the oven after waiting SEVERAL hours for the loaves to 'double in size" (I'm beginning to think this is a myth that accomplished bakers say you must obtain just so they can laugh at us fools). OK, back to the oven, I placed them in the oven, set the timer, and because the loaves need to bake about 40 minutes I went back to make some jewelry (no wasted time for me!). I could smell the bread baking, and my stomach was rumbling, I was imagining the huge pat of butter I was going to put on that first piece of hot sliced bread!

Making jewelry...some computer work...edited a couple of photo's...sorted some jewelry orders...what is that smell? Is something burning? AUUUUUGGGGGHHHHHH! I didn't hear the timer! My bread had been in the oven over an hour!!!!!!!!!!

Can you say...

Maybe a SLIGHT exaggeration.

pause for this safety tip

Well, I couldn't bring myself to actually post pictures of the results from this episode of the epic bread quest, I do have my pride, and I know you get the gist...

I am going to persevere! I will try this recipe again, and let you know... But check out Pam's blog and browse her recipe's-they are awesome!

I swiped this cartoon, don't tell on me-it's just soo fitting!!!

Microwave Chocolate Cake in a Mug

2011-01-24T09:00:00.002-07:00

Aunt Peg's Jewelry used this recipe along with some darling Christmas mugs to create quick and inexpensive gifts.
These were a hit with everyone who purchased them, and we have had a lot of requests for the recipe since...

It really makes an excellent cake (enough for 2 people) in the microwave in 3 minutes. No Kidding!

Chocolate Cake in a Mug

4 Tbsp. flour

4 Tbsp. sugar

2 Tbsp. cocoa

3 Tbsp. chocolate chips (mini are best)

Mix dry ingredients together.

(at this point if you are making this mix to give, place the mixed dry ingredients in a small bag, and add chocolate chips on top-seal bag)

Add chocolate chips.

Remaining ingredients & directions...

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

Lightly coat the inside of a microwave safe mug with non stick spray. Add dry ingredients. Mix well with a fork. Add egg, and mix again. Pour in milk, oil and vanilla. Mix well.

Add chips.

Pour into mug, place in microwave and cook for 3 minutes (1000 watt).

photo of the cake baking in the microwave

Cake will rise over the top of the mug, don’t be alarmed. Allow to cool slightly, dump onto serving plate and enjoy!

Here are some photo's of the gift set we offered during the Christmas Holiday...

We're linking up here:

Beat the winter blue's, indulge your sweet tooth

Marshmallow Layer Brownies

2011-01-21T09:00:00.003-07:00

I love brownies. So do my family. We're a bunch of happy campers whenever I make a pan of them. We really love this recipe!

Oh boy...these are chocolaty goodness at it's best...

MARSHMALLOW LAYER BROWNIES

1 box brownie mix -family size works best-

(plus the ingredients to make the brownies)

1 (10 oz.) pkg. marshmallows

Frosting:

2 c. sugar

1/2 c. butter

4 Tbsp. baking cocoa

1/4 c. corn syrup

1/2 c. milk

pinch salt

1 1/2 c. powdered sugar

1 tsp. vanilla extract

Using your kitchen shears, cut the marshmallows in half. Set aside.

Prepare the brownies according to package directions for the 9 x 13 size pan. 5 minutes before the baking time is completed remove the brownies from the oven and cover with the marshmallows.

Return to the oven and finish the baking time of 5 minutes.
Place the baking dish on a wire rack to cool completely.

While brownies are cooling, place the sugar, butter, baking cocoa, corn syrup, milk and the pinch of salt in a medium sauce pan and bring to a boil. Boil 1 minute, and then remove from heat. Beat in the powdered sugar and vanilla extract, mixing until smooth.

Pour chocolate mix over the marshmallow layer of the brownies, spread to even it out, and allow to cool completely until frosting is set.

Cut into 24 equal size squares and store in an airtight container. Your gonna love these!!!

We love linking up with:

http://sweet-as-sugar-cookies.blogspot.com/

Are you a sport's mom? You need these...

2011-01-21T08:54:00.000-07:00

This fabulous customized sports charm is being offered by our new company~Joyful Creations!~.

YOU MUST CHECK THESE OUT!

They customize the charm with your child's jersey #, team color, and first name initial!

AND HOLY CRAP, THEY ARE ONLY $9.50!

NO KIDDING!

Spread the word, and hop on over to get one:

Pride and Joy Charms

Frog Eye Salad (what kind of name is this?)

2011-01-18T09:00:00.002-07:00

This is a wonderful salad, but seriously who gave it this name? The name is kind of disturbing...why would I want to try it?

But, on to the salad...IT IS SOOOO GOOD! This recipe is my dad's favorite version and so we make it often.
A small warning however, this recipe make a GINORMOUS amount of salad! It will last several days in the fridge, but we like to share ours with friends or neighbors.

Frog Eye Salad

1 c. sugar

2 Tbsp. flour

2 1/2 tsp. salt, divided

1 3/4 c. pineapple juice

2 eggs

1 Tbsp. lemon juice

1 box Acini-De-Pepe pasta

3 (11 oz.) can's mandarin oranges

2 (20 oz.) cans pineapple chunks

1 (20 oz.) can crushed pineapple

1 (12 oz.) frozen whipped topping, thawed

About 4 hours before you would like to serve the salad (or even the day prior), place a large strainer over a large mixing bowl, open all the canned fruit and drain (BE SURE TO RESERVE THE JUICES). Set aside to continue draining.
In a medium size sauce pan combine the sugar, flour, and 1/2 tsp. salt. Gradually whisk in the reserved juice and the eggs. Cook over medium heat until thickened. Add the lemon juice and cool to room temperature.
Cook the Acini-De-Pepe pasta according to package directions. Cool. Mix the fruit, pasta, and remaining salt together and refrigerate until cold. Remove from fridge, add thawed whip topping, stirring until incorporated then return to the fridge until ready to serve.

Note: I always let my fruit drain for several hours before starting to assemble the salad. The drier fruit helps the salad hold together better.