Amazing Meatballs

This is another recipe from Rosemarie! I just made them for the first time about a month ago and they turned out superb. I doubled the recipe and frozen them in ziploc bags. It has been so nice to pull them out for a quick meal in a pinch. The kids love them and Mark (well, what doesn't Mark like?).

Ingredients:
2 lbs hamburger (use ground turkey for a lower fat option)
1 1/2 tsp garlic powder
2 eggs
1 cup parmesan cheese
1 cup italian seasoned bread crumbs
1 1/2 tsp basil
1 1/2 tsp salt
1 1/4 cup water
1 1/2 tsp oregano

Preheat over to 350 degrees. Mix meat, dry ingredients and eggs. Add wate and mix well. Form into balls (i like them small). Place on baking sheet and bake until brown (about 20 minutes depending on size). This makes approximately 45 meatballs.

Jill

Cheese Beer Soup

I have personally never made this, but LOVED it as a kid! My grandmother (Mimi) would make it frequently when we were staying there. I keep thinking about making it sometime,but now waiting for colder weather.

Ingredients:
1/4 cup butter melted
1/2 cup flour
1 1/2 quars chicken broth
1/2 cup onions finely chopped
1/2 cup celery finely chopped
1/2 cup carrots finely chopped
1/2 lb cheddar cheese cubed
1 1/2 cups milk
1 (12 oz)can of beer
1/2 cup parsley chopped
1/2 tsp salt
dash white pepper

Add flour to butter and brown. Slowly add stock, stirring constantly with a whisk. Cook until slightly thickened. Add vegetable. Simmer 20 minutes. Stir until cheese is melted. Add milk and beer, reduce heat immediately. Add parsley and cook at reduced heat another 5 minutes. Season to taste with salt and white pepper.

Jill

Homemade Marshmallows

I decided to try these out for Valentine's Day this year. I'm still not sure why I made these since no one in my immediate family enjoys marshmallows, but it was fun. Did I say fun?? Maybe I should say interesting or messy. I complained a lot while making them, but I actually think I would try them again (oil hands while handling would make things much easier). The recipe came fom Taste of Home Dec/Jan 2010.

Ingredients:
2 tsp butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 tsp clear vanilla extract

Optional toppings: melted chocolate (I did this - my favorite), hot fudge, carmel topping.
Optional garnishes: baking cocoa, crushed candies, chopped nuts, colored sugars/sprinkles (I also did this - red and pink for Valentine's Day)

Line a 9x13 inch pan with foil and grease the foil with butter; set aside. In a large metal bowl, sprinkle gelating over 1/2 cup water; set aside. In a large heavy saucepan, combine sugar corn syrup, salt, and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until candy thermometer reads 240 degrees (soft ball stage). Yeah - I didn't have a candy thermometer so i used a meat one (ha ha, seemed to work) and no idea what soft ball stage means, but maybe you do! Remove from heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. They make this part sound easy - uh no!! Grease up your spoon, hands, and everything or you will turn into a giant marshmallow like I did. Scared yet?? Cover and let stand at room temperature for 6 hours or overnight. Using foil, lift marshmallows. With a knife or pizza cutter coated with cooking spray, cut into 1 inch squares. Dip or drizzle with toppings or garnishings.

Jil

Mango Salsa

I got this recipe from the February 2010 Parents magazine. I have made it several times since first trying it. We like to dish it up with chips, celery, over chicken, etc.

Ingredients:
2 cups mango (chopped)
1/2 cup red pepper (finely chopped)
1/4 cup red onion (finely chopped)
2 Tbsp cilantro (chopped)
2 Tbsp lime juice
sal and pepper (just a pinch of each)

Combine all ingredients and ENJOY!!

Jill

Snickerdoodle Muffins

This recipe came from The Sisters Cafe blog. Mark's favorite cookies are snickerdoodles so I thought I would give it a try. Lucas helped me make this which was so much fun and just a tad messy! I made them into mini muffins so we were all reaching for one all day until they were gone.

Ingredients:
3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter ( 1 1/4 stick), softened
1 cup of sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk

Preheat oven to 375 degrees. Whisk flour, baking powder, baking soda, and salt and set aside. In a large mixing bowl, cream butter and sugar together, beating until fluffy (approx 2 minutes). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk. Now add dry ingredients. Mix until all is moist. Do not over beat. I used mini muffin pan (2 batches). Spray muffin tin with cooking spray. Distribute dough equally among cups. Bake about 10-13 minutes (20 minutes for regular size muffins). Let muffins cool on wire rack for about 5 minute. While muffins coolin, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While muffins are still a bit warm, dip the top of muffins in melted butter and then in a bowl of cinnamon sugar. YUMMY!!

Jill

Coconut Shrimp

We just got home from Houston where I had some seafood. I had a similar dish at the Aquarium so I was inspired to try something new. I think it turned out awesome!! I will also give the recipe for the dipping sauce although I did not try it because I did not have the ingredients, but it looks great. This recipe came from Southern Living May 2010.

Ingredients:
1 1/2 lb peeled, large raw shrimp (21-25)
vegetable cooking spray
2 egg whites
1/4cup cornstarch
1 Tbsp caribbean jerk seasoning (I used cajun seasoning)
1 cup sweetened flaked coconut
1 cup panko breadcrumbs
1 tsp paprika

Preheat oven o 425. Place wire rack coated with cooking spray in a 15 x 10 inch jellyroll pan. Whisk egg whites in bowl until foamy. Stir together cornstarch and caribbean jerk seasoning in a shallow dish. Stir together coconut, breadcrumbs, and paprika in another shallow dish. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites; and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack. Bake at 425 for 10-12 minutes or just until shrimp turn pink, turning after 8 minutes Serve with honey mustar sauce.

Honey Mustard Sauce:
1/2 cup plain nonfat yogurt
1/4 cup coarse-grained mustard
1/4 cup honey
2 Tbsp horseradish

Stir together all ingredients. Serve immediately, or cover and chill up to 3 days.

Jill

French Vanilla Cake

Wow! This cake is delicious and very rich. I made this just a couple of weeks ago because I had buttermilk in my refrigerator that I needed to use up. Any excuse to make a yummy cake. I ended up sending most of it to work with Mark and he said it was breakfast for his coworkers. I got this recipe from Sarah Bitzer.

Ingredients:
2 sticks real butter
1 cup water
2 cups sugar
1 tsp salt
2 cups and 2 Tbs flour
1 tsp baking soda
3 eggs
1/2 cup buttermilk
1 Tbs vanilla

Bring butter and water to a boil. Remove from heat and add sugar, salt, flour, and baking soda. In a small bowl, beat eggs, buttermilk, and vanilla. Combine both mixturs and beat well. Spread into a greased and floured jellyroll pan. Bake 20 minutes at 350 degrees or until toothpick comes out clean.

Frosting:
1 stick real butter
4 Tbs milk
1 lb powdered sugar
1 Tbs vanilla
Bring butter and milk to a boil. Add powdered sugar and vanilla. I let this cool so it thickens a little and spread it on the cooled cake. Swirl it with the back of an iced tea spoon.

Jill

Tomato and Basil Bruschetta

Mark loves bruschetta, but as you may have noticed he loves most everything. I serioiusly don't know where he puts all of the food he consumes!! I've made this for life group, guests, and just for Mark (I know, he's so lucky to have me, right?)

Ingredients:
3 chopped garlic cloves (we love garlic, but this is a little much. I would use no more than 2)
6 firm ripe tomatoes, diced
2 Tbs choppe fresh basil (Mark likes more)
narrow Italian bread loaf
freash sea salt and cracked pepper
2 Tbs extra virgin olive oil
2 whole peeled garlic cloves
3-4 Tbs grated parmesan cheese (fresh grated is sooo much better than the shaky cheese in my opinion)

Mix together choppped garlic, basil, salt, and pepper. Slowly drizzle over olive oil, add tomatoes and let marinate while preparingth rest. Preheat oven to 350, place bread on baking sheet and toast for 4 minutes. Drizzle olive oil on each bread slice, then rub each wih whole garlic cloves, and finally sprinkle generously with parmesan. Return to oven for another 3-5 minutes until cheese is baked in. Spoon tomoato mixture onto each slice with some parmesan shavings on top.

Jill

Marney's Rice

I have made this sooo many times! I love it! It makes a great side dish and then I use leftovers and add some peas and sausage for another meal. I got this recipe from Marney and have no idea where she got it.

Ingredients:
1/4 cup butter
1 cup long grain rice
1/2 cup uncooked vermiccli
2 3/4cups chicken broth
2 Tbsp minced fresh parsley (I often use parsley flakes)

In a saucepan, melt butter, add the rice, and noodles. Cook and stir until lightly browned about 3 minutes. Stir in broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until rice is tender and broth absorbed.

Jill

Cheesy Sausage Breakast Bake

Sarah Pointer gave me this wonderful Emeril recipe. I started making this for our Christmas morning meal the first year Mark and I were married. I have also made it for house guests and friends. It is always a hit!

Ingredients:
1 tsp butter
8 oz sausage (crumbed) (I use 1/2 tube of spicy sausage and 1/2 of regular - more han 8 oz)
1 lb mushrooms (sliced)
pepper
3 oz cream cheese (I use a little more - never hurts, right?)
1/2 lb ricotta
1/2 cup flour
1 tsp baking powder
1 tsp salt
9 large eggs
1/2 lb monterey jack cheese
1/4 lb sharp cheddar
2 cups chopped green onion

Butter a 9x13 pan. In skillet brown sausage, mushrooms, and seasonings. Let that cool. Mix soft cheeses, stir in flour, baking powder, salt, and eggs. Stir in sausage, mushrooms, grated cheeses, and onion. Pour into pan, refrigerate for 12 hours. Bake at 350 degrees for about 45 minutes.

Jill

Tropical Fusion Salad

Mark has been asking me to make this salad since I bought the magazine with the picture on he cover. I finally accumulated all of the ingredients and decided to try it out with our C2 group tonight. They seemed to like it, but I thought it was just okay. I've decided that I'm not a fan of papaya. I got this recipe from Taste of Home May 2010.

Ingredients:
2 cups cubed peeled papaya (I used 2 and did not measure)
1 can (15 oz) black beans, rinsed and drained
1 medium avocado, peeled and cubed
1 cup frozen corn, thawed (I used canned shoepeg corn)
1/2 cup golden raisins (i omitted)
2 serrano peppers, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 Tbsp lime juice
1 Tbsp cider vinega
2 garlic cloves
2 tsp ground ancho chili peppers, divided (I used chili powder)
1/4 tsp sugar
1/4 tsp salt
2 corn tortillas cut into strips

In a large bowl, combine the papaya beans, avocado,corn, raisins, peppers, cilantro, OJ, lime juice, vinegar, garlic, 1/2 tsp chili pepper, sugar, and salt.
Place tortilla strips on a baking sheet coated with cooking spray; sprinkle with remaining chili pepper. Bake at 350 degrees for 8-10 minutes or until crisp. Serve with salad.

Serve with tortilla chips instead of baking the corn tortillas for time saver.

Jill

Crispy Rice Roll with Yum Yum Sauce

Call Sushi Mon....Will arrive in about 20 minutes.

Mark

BBQ Beef filled Biscuits

I made these when my brother (and family) came to visit. My brother seemed to like them so I thought I should post the recipe. My husband didn't particularly care for them so probably won't be making them again.

Ingredients:
1/2 lb. extra-lean ground beef
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1/3 cup Barbecue Sauce 1 can (7.5 oz.)
refrigerated buttermilk biscuits
1/2 cup Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
HEAT oven to 375ºF.

BROWN meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.

SEPARATE biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin cups. (See Note for what to do with remaining 2 refrigerated biscuits.)

SPOON meat mixture into biscuit cups; press into cups with back of spoon. (Filling will be mounded.)

BAKE 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted

Jill

Vegan Black Bean Soup

Mark absolutely loves this soup! If you are looking for something meatless this is a good one.

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes
Directions
1.Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2.Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

For Daniel Fast - make sure all canned goods are organic (or free of sugar and preservatives). Shop and Save brand black beans have no sugar so that is what I typically use. Otherwise, the corn and tomatoes I purchase at Food Fantasy.
Jill

CJL Pulled Pork

This is Chris's famous pulled pork recipe that he has perfected. We really liked it and will definitely make it again.

Ingredients:
3-4 pounds pork roast, boneless (I use the pork for carnitas)
1/2 Medium Onion
3-4 cloves fresh garlic
½ cup Ketchup
½ cup packed brown sugar
1/3 cup cider vinegar
½ cup bar-b-que sauce
Worcheshire Sauce
Pork Rub
McCormick BBQ Pulled Pork Seasoning

Pre-season the pork with the pork rub generously. Let sit for 30 minutes. Place pork in Crock Pot. Mix ketchup, brown sugar, cider vinegar, seasoning and barbque sauce. Pour over pork in Crock Pot. Add onion and garlic. Cook for 8 hours on Low/4 hours on High. Shred pork with fork and serve. Great with potatoes or bbq sandwiches.

Jill

Bacon Cashew Salad

I have made this salad for birthday parties, holidays, cookouts, etc. It is always a crowd pleaser. I got the recipe from my good friend, Amy. It makes a lot so be sure to invite me over if you ever make it!!

1 head of iceburg lettuce
1 head of romaine or green leaf lettuce (i use one romaine and one green leaf instead of iceburg)
1 lb. of bacon (cooked and crumbled)
1 pkg. Kraft deli style swiss slices (cut into small squares)
1/2 red onion (chopped) - I actually use a little less than 1/
1 can of cashews (pieces and halves)

Dressing:
1 cup vegetable oil
3/4 cup sugar
1/2 tsp salt
1 tsp dry mustard
1 tsp poppyseed
1/3 cup white vinegar


(add dressing to salad right before serving)

Jill

Blue Cheese Tossed Salad

I made this salad for mark and me tonight for dinner. I knew we would love it when I read the title. I found the recipe from Simple and Delicious. It did not disappoint - Mark loved it!!

Ingredients:
1/2 cup almonds
1/4 tsp salt (I would omit next time)
1/4 tsp pepper
1 TBS butter (melted)
1 pkg hearts of romaine salad mix (I just used whatever lettuce was in my salad spinner)
1 cup crumbled blue cheese
1 medium red apple, chopped (I used 2 small apples, would use a more tart apple next time)
1 tsp grated lime peel
Dressing:
1/2 cup olive oil
1 1/2 tsp balsalmic vinegar
1/2 tsp minced garlic
1/2 tsp lime juice
1/2 tsp grated lime peel

Jill

Pumpkin Muffins

These are our all time favorite muffin. Lucas asks for these all of the time. The recipe came from Rosemarie (once again) although I think it may actually be Doris's recipe? Anyhoo, it came from the Miller family.

Ingredients
3 cups sugar
1 cup oil
4 egg
beat together and add 2 cups (15 oz can) of pumpkin
2/3 cup water
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
dash clovesand ginger
3 1/2 cups flour
2 tsp baking soda

mix sugar, oil, eggs, pumpkin, and water. then, sift together salt, cinnamon, nutmeg,cloves, ginger, flour, baking soda in seperate bowl.
Add dry mixture to liquid mixture and beat. Bake in greased and floured muffins pans (or lined with muffin cups) at 350 degrees for 18 minutes.

Jill

Pasta in a Hurry

This has become a staple in our home and I have made it several times for other families. It is quick, easy, and I always have the ingredients or substitutions. This recipe came from Rosemarie(I will have more from the master of meals). The kids love it!

Ingredients:
16 oz rotini pasta (I use whole wheat pasta)
4 TBS olive oil
4 skinless, boneless chicken breast halves (cut into bite-sized pieces) or rot. chicken
3 cloves garlic, minced
1 1/4 tsp salt
1 1/4 tsp garlic powder
1 1/4 tsp dried basil
1 1/4 tsp dried oregano
1 cup chopped sun-dried tomatoes (I have substituted artichokes, olives, or grape tomatoes in the past)
1/4 cup grated parmesan cheese

Cook and drain pasta as directed. While pasta is cooking, heat olive oil and saute chicken, garlic, salt, garlic powder, and oregano until chicken cooked. Add sun-dried tomoatoes and cook for 2 more minutes. Remove from heat and toss with pasta. Add parmesan if desired.

Daniel Fast Option: omit chicken, cheese, and use grape tomatoes in place of the sun-dried.

Jill

Corn Broccoli Bake

This recipe is from Grandma Lingle. She made this for us after we had Lucas and that was the only thing that sounded good to me. I think I ate it for every meal until it was gone.

Ingredients:
1 package (8oz) chicken in a biscuit crackers, crushed
1/2 cup butter or margaine melted
1 pkg (10 oz) frozen chopped broccoli
1 can whole kernel corn (drained)
1 can cream style corn

Combine cracker crumbs and butter (reserve 1/2 cup for topping). In a bowl combine broccoli, both cans of corn, and remainng crumbs. Transfer to a greased 2 quart baking dish. Sprinkle with reserved crumb mix. Bake uncovered at 375 for 25-30 minutes (350 degrees for glass dish) or until lightly browned.

I have added chicken to this dish and it was great!

Jill

Pork tenderloin with Apricot Mustard Sauce

I made this for dinner last night and I loved it! I served with au gratin potatoes (I didn't care for so no recipe posted) and broccoli. My kids had this yummy pork and cheesy potatoes in front of them and what did they eat...THE BROCCOLI!!! That is all Lucas would eat and KC went for that first. Back to the pork...I obviously like the apricot idea since I have a very similar recipe posted with chicken. This came from Southern Food.

Ingredients:
1 1/2 to 2 pounds pork tenderloin, cut into 1 1/2-inch rounds
1 tablespoon olive oil
salt and pepper
Cajun seasoning
1 cup apricot preserves
2 tablespoons white wine vinegar
4 tablespoons Dijon mustard
1 tablespoon soy sauce
Preparation:
Lightly pound rounds of tenderloin until even in thickness, about 1/2-inch thick. Heat a large skillet over medium-high heat and add olive oil. Lightly salt and pepper pork medallions then lightly sprinkle with Cajun or Creole seasoning. Put medallions in the skillet
Combine remaining ingredients; pour into the skillet and stir until smooth. Add pork pieces, coating both sides. Cover the skillet and reduce heat to medium-low. Simmer for 5 minutes. Add sliced green onions and simmer for 3 minutes longer, until pork is tender and cooked through.

Jill

Fruit Pizza

I made this last night for my PEO meeting and it was a hit. I used strawberries, blueberries, kiwi, and mandarin oranges.

Ingredients:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla (I did not use vanilla and still great, but may try it next time)
whatever fruit you choose!

DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. I used a jelly roll pan.
2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
4.Add fruit
5. It is that simple and is oh so pretty!

Jill

Bacon and Egg Casserole

I love breakfast casseroles! I have the most fun preparing breakfast/brunch foods to serve at our home. I made this for my good friends Christy and Emily at one of our monthly (if we are lucky) get togethers. I loved it and I think they enjoyed it too!

Ingredients:
•6 large eggs
•1 3/4 cups milk
•4 slices bread, torn or 3 croissants, sliced and torn into 1-inch pieces
•8 to 12 slices bacon, cooked and crumbled
•10 to 15 sliced grape tomatoes or 2 small tomatoes, diced
•1 1/2 cup shredded Cheddar cheese
•salt and pepper
Preparation:
Heat oven to 350°. Butter a 2-quart baking dish.
Whisk eggs with milk in a bowl; set aside.

Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the bacon pieces and tomato slices. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.

Jill

Marci's Tortilla Soup

I have made this soup too many times to count. I always double it because it makes great leftover lunches. This is super easy to make and tastes great too! Recipe from What's On My Menu.

Ingredients:
1 TBS olive oil
1 (12.5 oz.) can chicken (do NOT drain) (I like to use leftover chicken or rot. chicken)
1/2 cup finely diced onion
2 garlic cloves
1 tsp ground cumin (heaping)
1/4 tsp salt
1/2 tsp chili powder (heaping)
1/4 tsp ground pepper
1 (14 ½ oz.) can chicken broth
1 (15 ¼ oz.) can corn kernels (do NOT drain)
1 (15 oz.) can black beans (rinse and drain)
1 (14 ½ oz.) can Mexican-style stewed tomatoes (cut up)

Heat oil and saute onion and garlic over medium heat. Add chicken and seasonings and cook for a couple of minutes. Add all other ingredients and bring to a boil. I always add extra water to mine to thin it out. I like the extra broth! Let simmer for at least 15 minutes.

Toppings:
tortilla strips (see below)
fresh cilantro
diced avocado
sour cream
cheese

Jill

Chicken and Spinach Tortilla Bake

The Milnes love us some Tex-mex so this was right up our alley!! I've actually started Tex-mex Mondays in our house which has been a big hit. My husband and kids adore a little spice and some avocados. I recently made this dish for some friends and they loved it!!! I like to serve it with some garlic black beans (recipe to come) and cilantro lime rice (recipe soon). I also got this recipe from Marci's blog, but it is from Rachael Ray.

Ingredients:
1 tablespoon extra-virgin olive oil
4 chicken cutlets, about 1 pound
Salt and pepper
1 1/2 cups store-bought salsa verde (I used a little more)
3/4 cup ricotta cheese (I used part skim)
4 large flour tortillas, cut into wedges 1/2 red onion, thinly sliced
3 cups baby spinach, about 1/4 pound (I didn't measure, just put an even layer of leaves to cover dish each time)
2 cups shredded pepper jack cheese

Directions:
Preheat the oven to 450°.
In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt and pepper.
In a greased 9-inch square baking dish (I used 9x13), layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice.
Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Jill

Bacon-Wrapped Apple BBQ Chicken

My kids really liked this dish and it was so so easy. I have made this for company and taken to other families for a nice, hot meal. It is a favorite for sure!! I got this recipe from Marci's blog (you will see many more from Marci). I go to her blog frequently to try new things and now many of her recipes are our family favorites!! Thanks Marci!

Ingredients:
1/2 c barbecue sauce (I used much more than this, I soaked the chicken)
2 apples, such as Granny Smith, peeled, cored and grated (I actually just chopped)
juice of 1 lemon
4 boneless, skinless chicken breast halves
8 slices bacon
salt and pepper

Directions:
-In a small bowl, combine bbq sauce, grated apple and lemon juice.
-Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture.
-Set slow cooker to low and cook for 8 hours.

Jill

Carmel Puff Corn

This is a great fall treat. I love to make it on a cool morning and then put in treat bags for friends/neighbors. Believe me, you will want to give it away for you gobble it all up. It is that good!

Ingredients:
10 oz. bag hull-less plain corn puffs
1 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp baking soda

Combine butter, corn syrup and brown sugar in a saucepan; bring to a boil.
Boil for one minute. Take off heat and add baking soda; stir until foamy.
Pour over the corn puffs and stir.
Bake on baking sheet for 45 minutes at 250 degrees F, stirring every 15 minutes.
Dumps puffs onto wax paper. Let cool.
Break apart clumps into bite-size pieces.
Store in an air tight container.

Jill

Magic Marshmallow Crescent Puffs

Magic Marshmallow Crescent Puffs
¼ c sugar
2 TBS all purpose flour
1 tsp cinnamon
2 (8oz) can refrigerated crescent dinner rolls
16 large marshmallows
¼ c melted butter or margarine

Heat oven to 375. In a small bowl combine sugar, flour and cinnamon. Dip one marshmallow in melted butter; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip one end in remaining margarine and place margarine side down in ungreased large muffin cups. Repeat with remaining marshmallows. Bake at 375 for 12-15 min.. Immediately remove from muffin cups; cool on wire racks over wax paper. Drizzle glaze over warm rolls. Sprinkle with nuts, if desired
Glaze: ½ c powdered sugar, ½ tsp vanilla, 2-3 tsp milk Mix

Mom gave me this recipe and now this is requested at all sleepovers and slumber parties. The kids love to make it and snack on marshmallows while preparing.

Marney

Peanut Butter Rice Krispies with Pretzels and M &Ms

1 cup sugar
1 cup light karo
1/2 cup peanut butter
5 cups rice krispies
2 cups of pretzel sticks
1 cup m&m's

Microwave the sugar and karo on high for 3 min (stirring each min)
Stir in the peanut butter
Then mix the rest of the ingredients in with this mixture
And then press it into a jelly roll pan!

Erin introduced us to these yummies. Great kid friendly, easy snack. Adults love them too!!!

Marney

Macaroni and Cheese

Ok I had to post Mac and Cheese. I'm sure everyone thinks it is the only thing I know how to make

Creamy Macaroni and Cheese
1 (12 oz) package macaroni(3 cups)
2/3 stick margarine
¼ c flour
2 c milk
1 pound Velveeta cheese, cubed
1 tsp salt
½ tsp white pepper
Cook macaroni according to package directions and drain. Melt margarine in a saucepan and stir in flour until well blended. Add milk and heat until it begins to thicken, stirring constantly. Add cheese and stir until cheese melts. Add cheese sauce to macaroni and mix well. Pour into buttered 2 ½ quart baking dish and bake at 350 for 30 minutes or until bubbly.

Marney

Butter Pecan Fudge

Butter Pecan Fudge
½ cup butter
½ cup sugar
½ cup packed brown sugar
½ cup heavy whipping cream
1/8 tsp salt
1 tsp vanilla extract
2 cups confectioners’ sugar
1 cup pecan halves, toasted and coarsely chopped

In a large heavy saucepan, combine butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat, stir in vanilla. Stir in confectioners’ sugar until smooth. Fold in pecans. Spread into buttered 8 in square pan. Cool to room temp. Cut into 1 inch squares. Store in airtight container in refrigerator

Marney

Monster Cookies

Monster Cookies

½ cup butter or margarine
1 cup sugar
1 cup plus 2 Tbsp brown sugar
3 eggs
18 oz. jar Jif peanut butter
2 tsp vanilla
1 Tbsp. Light Karo syrup
4 cups quick cook oats
2 tsp baking soda
½ tsp salt
6 oz chocolate chips
1 cup M and M’s

Mix above ingredients. I hand mix the oats, chocolate chips and M&Ms. I don’t make big cookies I use my cookie scoop and I get 60 cookies each batch…. Bake at 350 for 12 minutes…. If you like them chewy (we do) I cook them for about 10….let them sit on the sheet for awhile before I take them off……

Marney

Jeane's Angel Food Cake

13 egg whites
1 c sugar
1 ½ tsp cream of tartar
¼ tsp salt
1 tsp coconut flavoring
1 tsp almond flavoring
1 c. sugar
1 ½ c cake flour

Beat egg whites with salt and cream of tartar until stiff. Add 1 c sugar and mix.
Sift 1 c sugar and 1 ½ c cake flour. Add to above mixture and mix. Fold in flavorings. Pour into angel food cake pan. Bake at 375 for 30 min or until done.

I usually set the eggs out on the counter until they are room temperature before separating

Marney

Basic Buttercream Frosting

Icing I use on my sugar cookies!! YUMMY!

Ingredients:
3 3/4 cup (1 box) powdered sugar
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
1/3 cup butter or margarine (2/3 stick), softened

Instructions:
Combine all ingredients in mixing bowl. Beat with electic mixer or with heavy spoon untl smooth and creamy; scape bowl often. If too stif to spread easily, beat in a few drops of milk.

Chocolate variation - add 1/2 cup cocoa, top with chocolate curls, if desired. I've never tried this so if you do please leave a comment and let me know how it turns out.

Jill

Amish Sugar Cookies

This recipe was given to me from my good friend, Emily. These cookies never disappoint!! I make them for every holiday and Lucas loves to help. We have so much fun decorating for the season. I use the basic buttercream icing recipe for the top. Recipe fom C&H.

Ingredients:
1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine (2 sticks), softened
1 cup oil, cooking
2 eggs
1 tsp vanilla
4 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar

Instructions:
Cream sugars, butter, and oil. Beat in eggs and vanilla. Combine flour, baking soda, and cream of tartar. Stir into sugar mixture until thoroughly blended. Dough will be very soft. Refrigerate dough until chilled. Preheat oven to 350 degrees. Drop by small balls onto greased cookie sheet 2 inches apart. Bake 10-12 minutes.

Jill

Crunchy Chicken Tenders with Apricot Dipping Sauce

My kids LOVED this dish!! The dipping sauce made it spectacular. Definitely a recipe that I will use often. I got this recipe from FamilyFun. I have found several good things from them.

Ingredients
2 lbs chicken tenders, or breast sliced into strips
1/2 tsp salt
1/4 tsp pepper
1/4 cup Dijon mustard
1/4 cup mayo
6 cups cornflakes

Sauce
3/4 cup apricot preserves
3 Tbs mayo
1 1/2 Tbs Dijon mustard
1 Tbs rice vinegar

Heat oven to 450 degrees. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayo. To make coating, pulse cornflakes in food processor about 10 times, or place in a sealed bag and crush. Dredge chickn in cornflakes and arrange on a rack over a baking sheet. Bake chicken for 15 minutes or until chicken cooked through and crispy on outside. Combine all ingredients for the sauce. Enjoy!

Jill