Snickers Popcorn

I made this yummy popcorn for Halloween! The kids really liked it! How could you not like caramel popcorn with snickers!!! I found this recipe on pinterest. The original source is from Cookies and Cups.

Ingredients:
8 quarts air popped popcorn (about 2 cups kernels, i used about 1 1/2 cups)
1 cup salted butter
2 cups light brown sugar
1 tsp salt
1/2 cup light corn syrup
1 tsp baking soda
1 cup salted peanuts (i omitted because i didn't have any, but will add next time)
30 fun size snickers bars, chopped
3 oz semi-sweet chocolate (optional, i did not add)

Directions:
While popcorn is popping combine butter, brown sugar, salt, and corn syrup in a saucepan. Bring to a boil and cook for about 5 minutes. Remove from heat and add baking soda. Pour over popcorn, stir, and then sprinkle with peanuts. Bake in a large roasting pan and bake for 1 hour and 15 minutes at 200 degrees. Stir every minutes. Add snicker bars for the last few minutes of baking. Allow to cool on wax paper. Drizzle with melted chocolate if you so desire. I did not, but more chocolate could never hurt!

Jill

Chicken Tostadas and Avocado Dressing

I made this last night for some friends and I think it was a hit. It was super easy so I will definitely be making this again. I got this recipe from Cooking Light September 2011 edition.

Ingredients:
2 Tbsp sour cream
2 Tbsp chicken broth
2 Tbsp lemon juice
2 tsp canola oil
1/4 tsp ground red pepper
1/8 tsp salt
1/2 ripe peeled avocado
1 1/2 Tbsp canola oil, divided
4 (6 inch) flour tortillas
2 garlic cloves, minced
2 cups shredded chicken
1/2 cup shredded iceberg lettuce
1/2 cup chopped tomato
1/4 cup crumbled queso fresco

Combine first 7 ingredients in food processor until smooth. Cook tortillas one at a time in a nonstick skillet over medium heat. Cook for about 2 minutes on each side (or golden brown) in 3/4 tsp oil. Repeat with remaining tortillas. Add remaining oil to pan and add garlic and jalapeno; saute 1 1/2 minutes. Add chicken and cook another 2 minutes. Build tostado: tortilla, 1/2 cup chicken mixture, lettuce, tomato, cheese, and top with about 3 Tbsp dressing.

Spinach Bacon Quiche

I made this recently to take to a breakfast with some friends. It made 2 quiches so my family was able to try it too. My four year old, Luke, said "Yuuuuummmm...you did good mom!". That is a success in my book! This recipe is courtesy of Marci from her blog, On My Menu.

Ingredients:
1/2 pound of bacon
10 oz package of spinach
1 cup sour cream
salt and pepper to taste
2 unbaked pie crusts (i used store bought...i know..the horror)
1 onion, minced
1/2 diced mushrooms (i omitted)
2 cups diced ham
16 oz colby jack or sharp cheddar cheese (shredded)
4 oz Parmesan cheese
8 eggs
1 cup half and half
1 Tbsp parsley

Directions:
Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain spinach and set aside. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.
Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.
**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

Basil Pesto

We have an abundance of basil growing in our backyard so when I came across an entire article about different pestos in Southern Living I was thrilled. Here is the basic basil pesto. I thought it was very good.

Ingredients:
2 cups loosely packed fresh basil leaves
1 cup grated parmesan cheese
2/3 cup olive oil
1/4 cup pine nuts
2 garlic cloves
3 Tbsp cold water
1 Tbsp lemon juice
1/2 tsp salt

Process all ingredients in food processor until smooth.

Jill

The Ultimate Grilled Cheese

I'm in love with this new sandwich! It is so simple, yet sooo tasty! My friend, Ashley shared this recipe with me and I have had it three times in the last three weeks.

Ingredients:
Rosemary bread (sliced)
jar of basil pesto
FRESH mozzerella slices
butter or olive oil
tomatoes (optional)

I think this is pretty self explanatory, but here it goes! Butter the outside of the bread (may brush with olive oil instead). On the inside of each piece of bread spread some basil pesto. Layers a few pieces of mozzerella on next and voila the ultimated grilled cheese. Well, you of course have to cook as you would any other grilled cheese until mozzerella is melted. Serve with tomatoes on the sandwich or on the side.

Jill

Chicken Lettuce Wraps

I had been craving some crisp lettuce wraps for a while and stumbled across this recipe on Our Best Bites. It turned out really well! The meat was a little too proccessed for us, but that was just me getting a little crazy with the food processor.

Ingredients:

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1 lb ground chicken (put in food processor)
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced - i omitted because i don't like them
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

Directions:
Heat a very large skillet to medium-high heat on the stove top. Add oil, garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken. Cook for about 5 minutes. Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.

Dipping Sauce:
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

whisk all ingredients together for dipping sauce.

JIll

Pancakes..from the Guenther House cookbook

1 1/2 cups flour
1/2 tsp salt
1 TBSP sugar
1 tsp baking powder
1 large egg
1 1/2 cups sour milk
1/2 tsp baking soda

Combine flour, salt,sugar and baking powder. Add egg, sour milk and baking soda to make a batter Fry on greased griddle..not too hot (use a preheated 375 degree griddle or frying pan)
To make sour milk, place 1TBSP distilled white vinegar or lemon juice into a one cup measuring cup . Pour in milk to one cup mark. Let stand 5 minutes. Stir before using.

I made the 1 1/2 cup sour milk by just adding a TBSP and a 1/2 of the vinegar to the 1 1/2 cups milk.
These seemed lighter than the usual pancakes. Will make again.
Pam

Indoor S'mores or Golden Graham Bars

8 cups Golden Grahamscereal
5 cups marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tablespoons butter or margarine
1 teaspoon vanilla
1 cup miniature marshmallow, if desired
Measure cereal into a large bowl. Butter a 9x13 pan. In a large microwavable bowl, microwave 5 cups marshmallows, chocolate chips, corn syrup, and butter uncovered on high 2-3 minutes, stirring every minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly into pan, using buttered back of spoon. Let stand 1 hour or refrigerate if you prefer a firmer bar

Chicken and Dumplings

I was craving a feel good, comfort food kind of dinner last week and this hit the spot. The kids thought the dumplings were a little questionable because of their texture so didn't eat them, but them seemed to enjoy the rest. Weirdos!! I thought the best part was the dumplings! I got this recipe from Our Best Bites.

Ingredients:
6 cups chicken broth
1 lb. cooked chicken, cut into bite-sized pieces (i used rotisserie chicken)
1 c. carrots (chopped)
2 ribs celery (chopped)
1 onion (chopped)
2-3 cloves garlic (minced)
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1 14-oz. can evaporated milk (fat free is fine)
1 recipe of Bisquik dumplings (recipe is on the box) or 1 small package of Kluski noodles

Directions:
In some olive oil in large pot. Saute onions and garlic for a few minutes. Then add chicken broth, chicken, bay leaf, and basil bring to a boil. Once boiling add carrots and celery and reduce heat to simmer. Cover and cook until carrots and celery are tender. Then add the parsley and evaporated milk. Bring to boil again before adding dumplings or noodles. Cook for about 4-5 minutes until dumplings are cooked through.

Jill

Sweet and Sour Chicken

I thought this was pretty good and Mark said it was the best sweet and sour chicken he has ever had, but.....he doesn't really care for sweet and sour chicken. Who knew! Luke seemed to like it, but Kailyn wasn't a huge fan. It was a good change for us tex-mex folk. I served the chicken over white rice and broccoli for a side. I found this recipe on On My Menu.

Ingredients:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut chicken into chunks and then season with salt and pepper. Dip chicken in cornstarch and then egg before frying in oil. Cook until lightly brown on outside, not thoroughly cooked. Then place in baking dish, cover with sauce (see below) and bake at 325 degrees for 1 hour. Flip chicken every 15 mintues.

Sauce:
¾ cup sugar (i will use a little less next time, i thought it was too sweet)
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

To make extra sauce make another batch like about and bring to boil on stovetop. Stir constantly while simmering on for about 6 minutes.

Jill

Cavatelli alla Norma

I also like to call this, "The A and J Pasta Perfection"! Yes, Ashley and I made homemade pasta and sauce and it was awesome! We had so much fun while the kids ran circles around the Turner's house, the guys sat on the couch, and we laughed in the kitchen. Perfect evening! I'm looking forward to making this again soon. Ashley saw this recipe on the Today show.

For Pasta -
Ingredients:
2 cups unbleached all purpose flour

1/2 cup fine semolina flour

1 tsp salt

3/4 cup warm water

Directions:

Place the two types of flour and salt together on a wooden board, make a well and slowly add water while mixing with a fork. Knead the dough on lightly floured surface for about 5-8 minutes until smooth and elastic. Line two jelly roll pans with lightly floured cloths. Cut dough into 8 pieces. Work with on piece of dough at a time and keep the remaining dough under an inverted bowl. Roll each piece into a 1/2 inch thick rope then cut into 1/2 inch pieces. We then just formed our pasta by flattening slightly with our thumb. Let pasta dry in jelly roll pans while preparing the remaining pasta and sauce.

The Sauce:

Ingredients:

Coarse salt and ground pepper
4 tablespoons olive oil
4 garlic cloves, crushed and sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 large can of crushed San Marzano tomatoes
1/2 cup torn fresh basil, plus more for garnish
3/4 cup chopped smoked mozzarella
2 tbsps of pecorino romano, grated (optional)

Directions:

Salt eggplant and let drain.
Cook pasta in a large pot of salted water until al dente. Drain pasta; return to pot.
Heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook for a few minutes.
Add eggplant to skillet and cook until eggplant is golden and begins to release juices, about 5 minutes. Remove eggplant with slotted spoon and place on paper towel.
Add can of tomatoes and cook, stirring, until softened, about 5 minutes. Add half of basil, let simmer for 15 minutes.
Toss sauce and basil with pasta. Top each serving with smoked mozzarella and garnish with more basil.

Jill

Rachel's Favorite Summer Slush

1 large container frozen fresh strawberries
3 bananas
3 1/2 cups sugar
Blend together well
Add:
6 oz frozen lemonade
6 oz frozen orange juice
2 small packages cherry Kool Aid (unsweentened)
4 quarts water

Mix together well and freeze. To serve: Add 1 quart 7-up. Can make 1/2 of the recipe, if desired. Spoon slush in glasses and add 7-up.

Sarah Bitzer gave me this recipe years ago and it is also in the LSM cookbook.
I made it for Allison's valentine party at school and it was a hit.

Candy Cane Twists

I've been meaning to type up this recipe since before Christmas, but here we are a month later and I'm just getting to it. I made these for Luke's preschool Christmas party and the kids loved them. They were really fun to make with my little helper, Luke. This recipe came from the Family Fun magazine.

Ingredients:
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 1/2 tsp vanilla extrac
1 tsp peppermint extract
1/4 tsp salt
2 1/2 cups flour
1/2 tsp red food coloring
1/2 tsp green food coloring

Directions:
Use electric mixer to cream the butter. Gradually add sugar. Beat in egg until mixed and then add vanilla, peppermint extract, and salt until wee blended. Use wooden sppon to stir in flour (1/3 at a time). Divide dough into thirds. Add red food coloring to a third and green to a third and knead into dough. Flatten each third to 1/2 inch thick rectangle, cover with plastic wrap and refrigerate for about 30 minutes. Heat oven to 375. Roll a pair of tablespoon size pieces (in contrasting colors) on lightly floured surface into 8 inch long ropes. Twist together, pinch ends, and bend into candy cane shape. Bake on ungreased cookie sheet until set, but not brown, about 10 minutes. Cool sheets on wire rach about 5 minutes before transferring cookies to rach to continue cooling.
Jill

Black Bean and Banana dish

I was inspired by my niece, Sarah, to find something with these ingredients. I don't know why I remember this, but she mentioned having something with similar ingredients at a friend's house and she loved it! I found this recipe (sort of) at epicurious.com. The recipe was for an empanada, but I modified (ok just skipped the lovely pastry part) to make it Daniel Fast friendly. This may have been one of my favorite Daniel Fast meals we've had.

Ingredients:
2 Tbsp vegetable oil
1 firm med sized banana (sliced)
3/4 cup chopped onion
1 15 oz can of black beans
1/4 cup of cilantro (i used more)
3/4 tsp cumin
1/4 tsp cayenne pepper
brown rice

Directions:
Cook brown rice according to package directions. Heat oil to med/high heat and cook banana for about 1 minute. Use a slotted spoon to remove banana to paper towel to drain and cool. Add onion to skillet and saute for about 3 minutes. Add beans, cilantro, cumin, and cayenne pepper and cook another few minutes. Serve bean mixture over brown rice and garnish with banana slices.

Jill

Oreo cookies

Ingredients:
2 packages devil's food cake mix
1/4 cup water
4 eggs
1/2 cup flour
3/4 cup shortening

Combine ingredients. Bake at 350 on an ungreased cookie sheet 8-9 minutes. Frost with cream cheese frosting.

This recipe is from the Las Vegas Taggarts. I made them today and they are yummy.!

Snow ice cream

Ingredients:
1 gallon fresh clean snow
1 cup sugar
1 Tablespoon vanilla
2 cups milk

Stir snow, sugar, vanilla to taste. Stir in enough milk fo desired consistency. Serve at once.

Fun to make. Not the tastiest but the girls thought it was great

Daniel Fast Oatmeal

Pick your favorite brand of whole grain oats and make according to package directions with water. Add cinnamon, coconut milk, and your favorite fruit. Bananas work well!

Jill

Fried Potatoes and Onions

So simple, but oh so yummy! One of our favorite Daniel fast dishes.

Ingredients:
Red potatoes (or whatever you choose)
olive oil
onions
sea salt
pepper
options - baby bella mushrooms, tofu, squash, zucchini

Directions:
Heat oil on medium to high heat. Add sliced potatoes first and cook for about 5 minutes before adding other ingredients. Season as you would wish. We just like sea salt and fresh cracked pepper.

Jill

Chicken, Ranch, Rice Soup

Can I just say...YUMMO! We loved this one, but really would I post one that we didn't love?? The kids loved it, Mark loved it....it's a keeper! Another winner from Picky Palate.

Ingredients:
2 Tbsp olive oil
1 med onion, chopped
2 large carrots, peeled and chopped
3 stalks of celery, chopped
3 Tbsp of minced garlic
2 large boneless, skinless chicken breasts, shredded
1 cup dry rice, steamed (will be about 3 cups)
64 oz chicken broth
1 Tbsp dry Ranch dressing seasoning
1/2 tsp kosher salt
1/4 tsp fresh cracked pepper
2 Tbsp dijon mustard
1 tsp hot sauce (I did not add)

Directions:
Heat oil in dutch oven over med-high heat. Add carrots, celery, and onion and cook for about 7 minutes. Add garlic and saute another minute or so. Add chicken, chicken broth, and then seasonings and mustard. Turn to low and let simmer until time to serve. I garnished with a little parsley and served with yeast rolls.

Jill

Butterscotch, Oatmeal, M&M Cookies

Really...doesn't the title say it all? The kids helped make these and they are most helpful gobbling them up as well! This lovely recipe came from one of my favs, Picky Palate.

Ingredients
2 sticks butter (softened)
3/4 cup sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp vanilla
3 Tbsp butterscotch ice cream topping
2 cups flour
1 1/2 cups oatmeal
1 tsp baking soda
1/2 tsp salt
2 1/2 cups chocolate chips (I would use much less next time)
1 cup M&M's

Directions:
Preheat oven to 350 degrees. In kitchenaid mix butter and sugars until well blended. Beat in eggs, vanilla, and butterscotch topping. In large bowl mix flour, baking soda, salt, and oats. Slowly add wet ingredients to the dry along with chocolate chips until well combined. Scoop about 1/4 cup of dough into muffin top pans that have been sprayed with cooking spray. I don't have this nifty pan (but someone should tell my husband that I would love to have one) so I used a cookie sheet and they turned out just fine. I simply flattened them a bit and sprinkled a few M&M's on top of each cookie. Bake for 11-13 minutes. Let cool for about 5 minutes before transferring to a cooling rack. Makes about 24 large cookies.

Jill

7 Layer Greek Salad

I made this dip for dinner on New Years Day. Mark almost finished off the entire dish! I love dips and appetizers and New Years just seems like the time to have a little dip for dinner. It was actually quite healthy and the kids liked it! I found this great recipe from Our Best Bites.

Ingredients
8 oz cream cheese (I use 1/3 less fat)
1 tsp of dill weed or Greek seasonings
2 tsp lemon juice
3 cloves of garlic (minced)
1 1/2 cups hummus (pick your poison)
1 cup peeled and seeded cucumber (diced)
1 cup seeded tomato (diced)
1/2 cup Kalamata olives - I used just regular ole black olives because I had some
3 stalks of green onion (chopped)
1/2 cup crumbled feta
1/4 cup chopped parsley

Directions:
Whip with electric mixer softened cream cheese, seasonings, garlic, and lemon juice. Layer mixture at bottom of pie dish. Next layer hummus, cucumber, tomatoes, olives, green onion, feta, and top with parsley. Chill for a couple of hours. Serve with crackers, chips, bread, etc...

Jill

Bacon,Egg, and Cheese Muffin

Definitely one of my new favorite breakfasts. Quick, simply, and tasty. Does it get any better? My kids love that they can pick these up like a piece of pizza and gobble them up (and they do). I love breakfast, but it is a meal I often struggle with. The kids are usually dragging me (literally) out of bed in the morning so first on my list of priorities is COFFEE. This of course is after new diaper, milk for KC, OJ for Luke, and Gabby is fed. This is something on can throw together while my heavenly coffee is a brewin!

Ingredients:

English muffin

precooked bacon or turkey sausage patties

egg

shredded cheese
cooking spray

Directions:

Preheat oven to 325 degrees. Spray large (texas size) muffin pan with cooking spray. Place half of an english muffin in each cup (or as many as you desire), place torn up bacon or sausage pattie next, crack egg over top of the meat, sprinkle with cheese and seasonings if you like. Bake for about 15 minutes or until eggs no longer wiggle. I really do the wiggle check! My little man doesn't like runny eggs.

Jill