Brownie Trifle

1 boxed Brownie mix (bake and break into 1 inch squares/pieces)

3 Heath Bars in bits

2 boxes white chocolate instant pudding

1 3/4 c. milk

1 8oz. tub Cool Whip

fresh strawberries (sliced) or fresh raspberries

Mix pudding and milk then add Cool Whip.

Layer in trifle bowl (or clear glass bowl): brownies, pudding, heath bar, strawberries

Refridgerate till eating! This looks much prettier in a trifle bowl!

Ranch cheddar cheese ball

2 packages softened cream cheese

2 Tbsp ranch powder (or more according to taste)

3-4 stalks chopped green onions

1/2-3/4 cups shredded cheddar cheese

1 package sliced almonds or pecan pearls

in Kitchen Aide whip softened cream cheese and ranch powder. Add onions, and cheese.

Chill mixture in freezer or fridge untill very firm

place desired amount of mixture on plastic wrap

form into ball

roll in nuts

wrap in clean plastic wrap and chill well

serve with crackers

Apple Walnut Salad

We have been eating this salad as a side dish with dinner several times a week since I first tried it a couple months ago! I'm still not sick of it! It is SO, SO good....especially with the variety of apples available this time of year. We prefer HONEYCRISP! Enjoy!

spring mix salad (from the bag)

crumbled blue (or feta) cheese

walnut halves, toasted (350 degrees for 5-7 minutes)

red apples, in bite size pieces

red onion, thin slices

Dressing:

1/3 c. olive oil

1/4 c. sugar

3 TBSP white wine vinegar

1/2 tsp. ground mustard

1/2 tsp. celery seed

*Whisk all together. Pour on dressing just before serving.

You can add as little or as much of the salad ingredients as you like. The dressing is enough for a salad that serves about 6 people.

Overnight Orange French Toast

• 8 (3/4-inch-thick) slices French bread
• 4 large eggs
• 1 c milk
• 2 T fresh orange juice
• 1/2 t vanilla extract
• 1/8 t salt
• 2 T butter/margarine
• Powdered sugar
• Orange Sauce

Place bread in ungreased 13x9-inch backing dish. Combine eggs and next 4 ingredients; beat well. Pour mixture over bread slices; turn slices over to coat evenly. Cover and chill overnight.

Melt 1 T butter in a large skillet over medium heat; remove 4 slices bread from dish, and cook in butter 4 minutes on each side or until lightly browned. Repeat procedure with remaining butter and bread slices. Sprinkle toast with powdered sugar; serve immediately with Orange Sauce. Yield: 4 servings

Orange Sauce

• 1 c firmly packed brown sugar
• 2 t grated orange rind
• 1/2 c fresh orange juice

Combine all ingredients in a saucepan, stirring well. Bring to a boil; reduce heat, and simmer until thickened (about 5 minutes), stirring often. Yield: 1 1/4 cups

Oatmeal Cranberry White Chocolate Chunk Cookies

Ingredients:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Directions:

Preheat oven to 375°F.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Taco Soup

1 pound ground beef

1-2 packets taco seasoning

1 med onion chopped

Salt and pepper

TOPPINGS:

Grated cheddar cheese

Sour cream

Scoops tortilla chips

CANS:

1can Red kidney beans

1can diced tomatoes

1can French cut green beans

1 can corn

Small can tomato sauce (not paste)

Season ground beef with salt and pepper and ½ of the packet of taco seasoning. Brown the ground beef with the chopped onion in the bottom of large soup pot. When meat is done add all of the cans including the liquid to the soup pot. Stir in the other half of the taco seasoning packet according to taste. Then, salt and pepper to taste. Bring soup to a boil, reduce heat and simmer for at least 20mins.

Serve with cheddar cheese and sour cream on top. Eat with chips as your spoon

Pear and Blue Cheese Pork Chops

The picture isn't the greatest, but these are yummy....and I don't even like Blue Cheese!

4 pork chops

olive oil

salt and pepper

2 medium pears

2 TBSP butter

1 TBSP crushed green peppercorns (unique flavor, don't substitute other peppercorns)

1/4 c. crumbled blue cheese

Brush pork chops with olive oil and season with salt and pepper

Cook chops on med--med/hi till juices run clear, then remove from skillet and keep warm

Core pears and cut into slices (keep skin on)

Place pears in same skillet and cook pears in butter for 1 minute

Stir in peppercorns and cook for an additional 2 minutes

Place pears over chops and sprinkle with blue cheese!

IMMEDIATELY ENJOY!

BBQ Chicken Pizza

This picture was before the pizza was actually cooked....so just picture it warm and delicious with a golden brown crust!

1 pizza crust (homemade is much better than store-bought)

2 c. cooked, shredded chicken

1/2 c. BBQ sauce (I use "Sweet Baby Rays"--delicious)

8 oz. shredded monterey jack cheese

1 large zucchini, thinly sliced

1 small red onion, thinly sliced

mozzaralla (opt.)

Preheat oven to 450 degrees

Grease the baking sheet and set aside (or a pizza stone works wonders)

Combine the chicken and BBQ sauce, spread onto the pizza crust leaving a 1 inch border of crust uncovered

Sprinkle the cheese, then zucchini, then onion

Season generously with salt and pepper. The recipe didn't call for any mozzarella, but I sprinkled some mozzarella on as the last ingredient (maybe 1/2 c. or more)

Bake until golden brown and cheese is melted (about 20 minutes).

Cut and serve immediately!

Key Lime Cupcakes

This lady was on Good Things Utah over the summer and made these amazing cupcakes. So far we've only made the Key Lime, but can't wait to try the Pink Lemonade.

Ingredients:

1 box white cake mix
3 eggs
1 c. half and half
6 T. key lime juice
1 c. sweetened condensed milk
1 recipe whipped cream (recipe below)
4 T. grated lime peel ( 3 limes)

Method:

Mix together cake mix, eggs, half and half, and 3 tablespoons key lime juice. Pour 1 -2 tablespoons batter into each paper liner. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill ¾ full.
Bake at 350 degrees for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.

Whipped Cream

Ingredients:
2 c. heavy whipping cream
¼ - ½ c. powdered sugar
Method:
Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn off mixer and add sugar. Start slowly again - no messes today? Beat until stiff peaks form.
The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.
Frost with whipped cream and garnish with grated lime peel. (We just mixed the lime peel in with the whipped cream and added a little extra lime flavor too!)


Pink Lemonade
Ingredients:

1 box white cake mix
1/3 c. pink lemonade concentrate
½ c. buttermilk
3 eggs
2 - 3 drops red food coloring

Method:

Mix together all ingredients until smooth. Pour batter into paper liners and fill ¾ full. Bake 15 - 18 minutes at 350 degrees or until cake springs back when lightly touched. Cool completely before frosting.

Pink lemonade Cream Frosting
Ingredients:
8 T. butter, room temperature
3 ¾ c. powdered sugar, sifted
3 - 4 T. milk or cream
1 - 2 drops red food coloring
2 t. lemon extract
Method:
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer before adding the sugar to avoid a large mess. Add sugar, 3 tablespoons milk or cream, food coloring, and lemon extract. Beat frosting starting on slow speed and increasing your speed until frosting is nice and creamy. Add up to 1 more tablespoon of milk or cream if frosting is too thick.
Mix together all ingredients until smooth. Pour batter into paper liners and fill ¾ full. Bake 15 - 18 minutes at 350 degrees or until cake springs back when lightly touched. Cool completely before frosting.

White bean and corn chili

2 Tbsp olive oil

1 med onion chopped

1 clove minced garlic

3 chicken breasts,cooked and chopped

1 heaping cup frozen corn

2 cans great northern beans do not drain

1 7 oz can diced green chillies

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp oregano

1/4 tsp cayenne pepper

3 cups chicken broth or stock

3 TBSP lime juice

In large pot saute onion and garlic in olive oil

add chopped chicken, corn, beans, chilies, spices broth, and lime juice

stir until combined

bring to boil then reduce heat and simmer for 20-30 minutes.

Toppings

grated cheddar cheese

sour cream

chopped green onions

chips

Chicken Noodle Soup

It was 55 degrees today... soup weather I'd say! Kandice Allen brought this to us when we were both really sick one winter, so dang tasty!

SOUP

8-10 c chicken stock, preferably homemade

2 chicken breasts, cooked & shredded

4 carrots, peeled & chopped

3 ribs celery, chopped

1 onion, diced

2 bay leaves

1/2 t dried thyme

salt & pepper

NOODLES

1c flour

1 egg

1/2 t salt

3-4 T milk

Knead ingredients until small ball is formed. Cover with plastic wrap and let sit 15 min. Roll thin, cut in to 1/4 in. (or smaller) strips. Use lots of flour (or butter) to keep noodles from sticking to each other.

INSTRUCTIONS

Start noodles first. Lightly boil all ingredients until vegetables are tender. Just before serving, add noodles, cook 5 min. Serve over mashed potatoes, with cornbread on the side!

Mar-a-Lago Turkey Burger

This is seriously the best Turkey burger I have ever had. I saw it on Oprah and had to try it.




It is from a resturant in Florida. The recipe is on her website. Here is the Link:
http://www.oprah.com/recipe/food/recipessandwiches/20080516_tows_turkeyburger
Mar-a-Lago Turkey Burger
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney , pureed
Directions:

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Carmel Apple Cider

The perfect "special drink" in the middle of winter...

¼ c. heavy cream
¼ c. brown sugar
3 C. apple cider
½ c. water

Combine all ingred. and heat

½ c. cream - whip, add 1 T. brn sugar

Oreo Trifle

I got this recipe from my mother-in-law. It is soooo yummy! What is shown in the picture is a half recipe.

Two full packages of oreos

Two cubes of butter melted

Smash the oreos with the filling in them and mix with the melted butter. Set aside.

Two small packages instant vanilla pudding
Three and a half cups milk
One (8oz.) softened cream cheese
Twelve oz. carton of Cool Whip

Mix the pudding with the milk and beat for 3 minutes.
Add softened cream cheese and mix well.
Fold in the Cool Whip

In glass trifle bowl layer the oreo mixture and pudding mixture.
Begin and end with oreos.
Refrigerate for several hours before serving.

Pumpkin Gems

Pumpkin Gems Pampered chef

Cake:
· 1 yellow cake mix
· 3 eggs
· ½ cup oil
· 1 tsp baking soda
· 2 tsp cinnamon
· 1 20 oz can of pumpkin

Preheat oven to 325

Blend together all ingredients
Fill paper lined mini muffin pans 2/3 full. Bake for 12 minutes. Cool then frost with cream cheese frosting

Cream cheese frosting:
· 1 packager (3 oz) cream cheese, softened
· ¾ cup butter softened
· ½ tsp vanilla
· 1 Tbsp milk
· 2 cups powdered sugar

Cream together butter and cream cheese. Beat on vanilla and milk, gradually add powdered sugar until frosting is desired consistency

Hint pampered chef’s mini scoop, filled and leveled off is the perfect amount of matter for each muffin.

Mexican Chicken Chowder

It's getting to be that time of year.....for SOUP! Megan scolded me for never posting recipes, so I'm finally posting, and this is actually one of HER recipes so she won't really benefit from it! WOOPS, sorry Megs!

INGREDIENTS:

• 1 1/2 lbs. chicken breasts (3-4), cut into bite size pieces
  
• 1/2 c. chopped onions
  
• 1-2 cloves garlic, minced
  
• 3 TBSP butter
  
• 2 chicken bouillon cubes
  
• 1 c. hot water
  
• 1/2-1 tsp ground cumin
  
• 2 c. half & half (can substitute milk for lighter soup...or do part milk and the part h&h)
  
• 2 c. Monterey Jack cheese/ or cheddar
  
• 1- 14 oz can cream style corn
  
• 1- 4 oz. can diced green chilies (don't drain)
  
• 1/4 tsp Tobasco sauce
  
• 1/2 bunch cilantro, chopped
  
• 1 c. cherry tomatoes, cut into slices
  

DIRECTIONS:

• Brown the chicken, butter, garlic, and onion in large pot.
  
• Dissolve bouillon cubes in 1 c. hot water
• Add water mixture and cumin into pan w/ chicken
• Cover and simmer for 5 minutes
• Add half&half, cheese, chilies, and corn...Cook on LOW until cheese is melted
• Stir in cilantro and tomatoes before serving.

*We like to serve with quesadillas! My Brett even likes this and he's sometimes funny about soups because they don't fill him up, but he's the one that requested this dinner the last time I made it!

Boeuf Bourguignonne

This has become a favorite of mine and bretts. This recipe was given to me by my dad. It is So easy and SOOO good.
1 Lb beef stew meat cut into bite size pieces
1 large onion cut in to 1/2 inch rings
1 sm can tomato paste
1 bottle beer (can use o'dules)
2 or more cloves garlic
corn starch for thickening
olive oil
salt and pepper
egg noodles
butter

In sauce pan heat olive oil, 1-2 Tbsp. Brown stew meat over high heat until all sides are browned. reduce heat to medium add garlic and onions. sautee 1-2 minutes. Add bottle of beer and tomato paste. bring to boil and reduce hear to simmer for 2 1/2 to 3 hours. salt and pepper to taste. You can add more beer and tomato paste to stretch recipe, just do it in a one to one ratio. After mixture is done simmering use cornstarch to thicken (directions are on cornstarch canister.) Serve over buttered egg noodles.


We got these egg noodles at Sam's club. we really like them, they taste homemade.

Katies Fudgey brownies

Sorry no pic but amelia really wanted this recipe and I was to lazy to take a picture....

Brownie batter

2 sticks butter melted
2 cups flour
2 cups sugar
2 1/2 Tbsp cocoa heaping
4 eggs (i use extra large)

melt butter, mix in all ingredients, add flour last, taking extreme caution NOT TO OVER MIX!

Preheat oven to 350. Grease 9 x 13 inch pan. Bake for 23 minutes using fork or toothpick to check for doneness.

Frosting
1 ½ stick butter melted
3 cups powdered sugar
4 1/2Tbsp cocoa heaping
4 ½ tbsp milk (or buttermilk if you have it)

frost while warm

Greek Chicken Kabobs!

I love these and they are very simple!



1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. KRAFT Mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into small wedges
1 lemon, halved



COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate.



PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto 16 wooden skewers.



GRILL 8 to 10 min. or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.

BBQ chicken and corn salad

This is from this months issue of realsimple. The Corn salad is to die for!!! You gotta try it while the corn in the stores is still fresh, yummy and cheap!!

1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
salt and pepper
Canola oil, for the grill
6 ears corn, shucked
1 tablespoon (or more) unsalted butter, cut into pieces
2 scallions (or fresh chives), sliced
Place twenty 8-inch wooden skewers in water to soak.
Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.Meanwhile, grill the corn,(no need to wrap with foil, just watch carefully) turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken. Yield: Makes 4 servings