Turkey Tetrazzini

So I am always looking for a recipe to use up leftover turkey after Thanksgiving, and I have tried tetrazzini almost every year and just never quite like it...which is odd because everything in the recipe is fabulous.  This year though I have finally figured out my issue with all the tetrazzini recipes out there. We are a "sauce" family meaning we like our sauce creamy, rich, thick, and lots of it. All the tetrazzini recipes I have tried require you to bake it like a casserole which I think dries it out. So this is my version, of an amazing sauce served over spaghetti noodles no baking required and a great way to use up leftover turkey.

Turkey Tetrazzini

1-1/2 pound Thin Spaghetti, cooked

4 Tablespoons Butter

4 cloves Garlic, Minced

1 Onion, Chopped

1 pound White Mushrooms, Quartered

1/2 teaspoon Salt

1 cup White Wine

1/3 cup Flour

4 cups Chicken Broth

1 block (8 Oz.) Cream Cheese

3 cups Cooked (leftover) Turkey, Shredded Or Diced

1 cup Grated Monterey Jack Cheese

1 cup Grated Parmesan Cheese

Salt And Pepper, to taste

Extra Broth For Thinning

Add butter, chopped garlic, and onion to a pot over medium heat and saute for a minute. Then add in the mushrooms, stir around the mushrooms and let them cook. Add a little salt and pepper to taste. Pour in white wine and cook until the liquid is reduced by half. When the liquid is reduced sprinkle in about a third a cup of flour. Stir it together it gets very pasty and then stir in a few cups of broth. Add softened cream cheese, if sauce is too thick thin with additional broth until desired consistency. Then add in turkey and grated cheese.  Your sauce should be thick creamy and full of flavor. Serve over cooked spaghetti noodles. Enjoy!

French Onion Dip

So this is so easy and it only has two ingredients and by all rights it shouldn't require a recipe but, I am a scatterbrain and I will forget about it and then many moons later Mike will be like, "Hey, do you remember how to make my Grandma Mary's onion dip?" and as I sneak to my iPad and quickly look up my blog I will be like, "Sure thing honey!"

French Onion Dip

1 (16 oz.) Sour Cream

1 packet Onion Soup Mix

Mix soup packet into sour cream and refrigerate overnight to allow flavors to blend.

Okay, I know I really should remember how to make this but, just in case! This is so quick and easy perfect with potato chips and a night of family game playing. Enjoy!

Karen's Homemade Oreos

2 Boxes Devils Food Cake Mix

1 cup oil

4 eggs

1 Tub Rich and Creamy Cream Cheese Frosting

That's it!

Mix first 3 ingredients. Drop 1 inch balls on ungreased cookie sheet and flatten slightly. After cookies cool put frosting between two halves.

Bake at 350 for 8-10 min.

Pinkalicious Chocolate Chip Cookies

October is Breast Cancer Awareness month and I saw this recipe for Pretty in Pink Cookies on Pinterest and knew that I would have to give it a try. Right now my darling Cissy is totally in to the Pinkalicious books and I knew she would love these. So what better way to spend a Saturday then baking pink cookies with my little Pinkalicious.  I modified this recipe slightly, for instance I mixed the whole recipe in my Kitchen Aid and my dough was smooth, I used pink food coloring, I also used real milk chocolate chips, and the cookies turned out fantastic.  The are super pink, super sweet, and perfect princess cookies.  The color is really bright, I think that they would be awesome any color maybe red and green for Christmas, you could also use white chocolate chips or Lindsey suggested peppermint chips to make them super festive for the holidays. Lot's of possibilities! I posted the original link at the bottom so you could see the original recipe as well without any of my modifications.

Pinkalicious Cookies

Ingredients:

2 sticks (1 cup) butter (softened)

pink food coloring gel

1 pouch Betty Crocker sugar cookie mix

2 cups powdered sugar

1 bag milk chocolate chips

Directions:

Soften butter in microwave, just until slightly soft. With mixer, beat the butter just until smooth. Add the food color gel, until the desired pink color is achieved. Add the dry cookie mix (do NOT add the other ingredients called for on the cookie mix package). Add the powdered sugar. Mix in chocolate chips. Drop dough by rounded tablespoon onto ungreased cookie sheet. Bake in a preheated 325° F oven for 12-14 minutes. Remove from oven when cookies are slightly brown around the edges and soft but not squishy in the center. Cool cookies 1 - 2 minutes on the cookie sheet before removing to a cooling rack. These aren't typical chocolate chip cookies. They aren't cakey -- instead, they are super sweet, slightly crunchy and a bit chewy.

Click on this link below to see the orginal recipe and instructions for Pretty in Pink cookies.

http://quick-dish.tablespoon.com/2011/10/09/pretty-in-pink/

Baby Shower Lucky Duck Punch

Ingredients

• 1 packet blue, unsweetened Kool-Aid
• 1 (2 liter) bottle Ginger Ale
• 1 (64 oz) bottle White Grape Juice
• 1 cup sugar
• 8 scoops pineapple sherbet
• 2-3 Rubber Duckies
• maraschino cherries (optional for garnish)
• orange slices (optional for garnish)

Instructions

1. Chill ginger ale and grape juice over night
2. Remove sherbet from freezer about 1/2 hour before serving punch to soften
3. In a large bowl, combine Kool-Aid packet, sugar and chilled juice. Stir to blend.
4. Slowly add chilled ginger ale.
5. Float 8 scoops of softened sherbet on top
6. Add Rubber Duckies (don’t forget to wash before using)
7. garnish cups with cherries and orange slices

Baby Shower Ideas

So I found this recipe on Pinterest a few weeks ago and it looked so cute I just had to give it a try today for the baby shower, everybody loved it and it also tasted great! This recipe is definitely a keeper and would work great for birthday parties for kids as well, lot's of different ways you could be creative with the punch, enjoy!

Pumpkin Fluff Dip

Best Pumpkin Fluff Dip

1 (16 oz.) Whip Cream
1 Small Instant Vanilla Pudding Mix
1 tsp Pumpkin Pie Spice
1 (15 oz.) Pumpkin, Cleaned Out

Mix together whip cream, pudding, and pumpkin pie spice. Place mixture in pumpkin to serve & serve with Cinnamon graham crackers or vanilla wafers. 

We made this for Lindsey's baby shower today and it was so good, super easy to make and so good, everyone really enjoyed it, I know I ate way too much of it! 

Pumpkin Seeds

So for years every Halloween we have tried different methods to make pumpkin seeds and I think we finally got it this year. So here is to writing it down in order to remember for next year. Happy Halloween!

Pumpkin Seeds
1 Stick Butter
Season Salt

Wash seeds thoroughly in colander and rinse off pumpkin goo. Melt butter in saucepan and place seeds in, add season salt to taste and simmer in butter for about 5 to 10 minutes not to long but long enough to soak in butter. Place on greased cookie sheet in 300 degree oven for 45 minutes. They should come out nice and crispy!

Jalapeno Cheesy Cornbread

Just found this recipe on Pinterest today, made it tonight and then made some modifications to the original recipe. Very light, not spicy, and a quick way to change up cornbread I think it would be fabulous served with beer cheese soup. Enjoy!

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted
• 8 ounces aged extra-sharp Cheddar, grated
• 1/3 cup chopped green onions
• 3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in the grated cheddar, the green onions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan, smooth the top. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Strawberry Daiquiri Cake

I just found this recipe online, I was looking for something to spice up a strawberry cake mix since I already had one in cupboard. This was really easy, I actually made it in two round pans instead of a 13x9 and it is a little too ooey gooey with all the frosting and strawberries on it.  I think fresh strawberries would be fantastic in this recipe. And doesn't sweetened condensed milk make everything taste better? I know I am a fan.

Strawberry Daiquiri Cake

1 box strawberry cake mix
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container of Cool Whip
1 can frozen strawberry daiquiri mix, thawed
1 small container of frozen strawberries, thawed

Bake cake according to the box. Let cool 10 minutes. Turn cake out onto a wire rack and allow to cool completely.

Split cake in half with dental floss. Place the strawberries on bottom half then place top cake over the strawberries.

Stir the sweetened condensed milk and daiquiri mix together and then fold in the Cool Whip. A drop of red food coloring may be added, if desired.

Spread cool whip frosting on and refrigerate.

Garnish with additional strawberries.

Happy Birthday Grandma Shirley, hope you enjoy your cake!

Homemade Soft Pretzels

Brent just posted this recipe that he tried from the Food Network and said "Oh ya awesome, Pretzlemaker who?" I have been looking for a good pretzel recipe too, can't wait to give it a try!

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar 
• 2 teaspoons kosher salt
• 1 package active dry yeast 
• 22 ounces flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart sauce pan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rackfor at least 5 minutes before serving.

Spicy Cheesy Meatloaf

So I was told if I don't start blogging I will be disowned..Here I go.

2 Pounds Ground Beef

2 Pounds :) Grated Cheese

1 1/2 Cup Italian Bread Crumbs

2 Eggs

1 Medium Onion Diced

About 1/4 Cup Jalapeños More or Less Depending on how tough you are :)

1 Can Tomato Paste

Preheat oven to 350

Tomato Basil Pesto Panini

Ingredients

Bread
Basil Pesto
Fresh Mozzarella Cheese
Tomatoes
Pasta Sauce (optional)

Spread a thin layer of Basil Pesto on one side of the bread. Layer a thickly cut tomato with mozzarella cheese. Add pasta sauce to the other piece of bread if you want (I didn't have pasta sauce so I just put on another slab of pesto). Cook in a Panini Maker/ George Forman or cook like a grilled cheese. It's super easy and Delish!

Slow Cooker Barbecue Beef Sandwiches

3	pounds beef boneless chuck roast
1	cup barbecue sauce
1/2	cup peach or apricot preserves
1/3	cup chopped green bell pepper
1	tablespoon Dijon mustard
2	teaspoons packed brown sugar
1	small onion, sliced
12	kaiser or hamburger buns, split

1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker.
2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
3. Remove beef to cutting board. Cut into thin slices; return to cooker.
4. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
   
   New Betty Crocker summertime favorite!

Guymon Family Video

Make an on-line slideshow at www.OneTrueMedia.com

Sassy Sloppy Joe's

The other night I started making sloppy joes' needing a quick and easy dinner, hamburger was browned added the seasoning packet and water, then realized I had no tomato paste or sauce.  Okay, so I just started adding any tomato substance I could find and came up with the following recipe and my family LOVED them and keeps requesting them so I thought I better write down the combination before I forgot.

Ingredients:
1 green pepper
1 onion
2 lbs hamburger
2 sloppy joe seasoning packets
1 cup water
1 cup ketchup
1 (10 oz.) can diced tomato & green chili's (undrained)
1 (4 oz.) can diced green chilli's HOT (undrained)

Saute onion and green pepper in same pan brown hamburger and drain. Add remaining ingredients and bring to boil, cook down liquid.  Serve.

Hot Bacon Dip

Ingredients

• 1 (16 oz.) package sour cream
• 1 (16 oz.) jar Real Bacon Bits
• 2 cups shredded Cheddar cheese
• 1 (8 oz.) package cream cheese, softened
• 1 cup chopped green onions

Directions

1. Heat oven to 400°F.
2. In bowl, combine all ingredients. Place in 2-quart baking dish; cover.
3. Bake dip 25 to 30 minutes or until hot and bubbly. Serve with assorted fresh vegetables, crackers and/or chips.
4. Makes approximately 5 1/2 cups.
5. Just for fun, place 2 1/2 to 3 cups dip in a hollowed, round sourdough loaf. Wrap bread in foil and bake 30 minutes at 400°F.

Slow Cooker Chicken and Dumplings

Super Easy to make and turned out pretty good!

INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 hours on High. About 1.5 hours before serving, shred the chicken and place the torn biscuit dough in the slow cooker, turn on low. Cook until the dough is no longer raw in the center.

(***I like to add half water and half chick broth and add some veggies)

Caramel Filled Chocolate Cookies

I love these rolo cookies! I made them for a church gathering and they were a big hit!!! I can't get enough of them. I found the recipe on sisterscafe.blogspot.com.

2 1/2 C. all purpose flour

3/4 C. unsweetened cocoa

1 tsp. baking soda

1 C. sugar

1 C. firmly packed brown sugar

1 C. softened butter

2 tsp. vanilla

2 eggs

1 C. chopped pecans

48 Rolo, unwrapped 9 oz. pkg.

1 Tbs. sugar

4 oz. vanilla flavored candy coating (I used guittard vanilla chocolate chips)

Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine four, cocoa and baking soda; blend well.

In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 Cup of the pecans.

Form each cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely.

In a small bowl, combine remaining 1/2 pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet.

Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 min. Remove from cookie sheet to cool on wire rack. Melt the vanilla flavored candy coating in a saucepan or in a baggie in the microwave. Drizzle over cookies.

Magic Cookie Bars

This is one of the most decadently sweet bar cookie recipes ever. I make them in a 9 X 13-inch pan for thin multi-layered bar cookie. If you prefer thicker bars, a 9 X 9-inch pan works well. You will just need to bake them for about 10 minutes longer when using the 9-inch square pan. To keep things super easy and avoid unnecessary clean-up, melt the butter right in the baking pan.

• 1/2 cup butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 to 1 1/2 cups mini semi-sweet chocolate chips
• 1 to 1 1/2 cups coconut (try unsweetened dessicated coconut for a less sweet option)
• 1 to 1 1/2 cups butterscotch chips (optional)
• 1 1/2 cups chopped walnuts or pecans
• 1 14-ounce can sweetened condensed milk

1. Preheat oven to 350F degrees.
2. In a 9x13-inch baking pan mix butter and graham cracker crumbs and press evenly to cover the bottom of the pan.
3. Sprinkle, in order: chocolate chips, coconut, butterscotch chips, and then the nuts over the crumb base.
4. Drizzle condensed milk over the top.
5. Bake for 25 to 30 minutes.
6. Cool completely on a wire rack and cut into bars. Because these magic seven layer bars are so sweet, I prefer to cut them into little bite-sized bars.

Breakfast Bake

New favorite, courtesy of Betty Crocker!

 

1 cup diced fully cooked ham (6 oz)

2

boxes Betty Crocker® Seasoned Skillets® hash brown potatoes

1

medium green bell pepper, chopped (1 cup)

1

tablespoon dried chopped onion

2

cups shredded Cheddar cheese (8 oz)

1

cup Original Bisquick® mix

3

cups milk

1/2

teaspoon pepper

4

eggs

 

1. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
3. Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.

Makes 12 servings.

 

 

Sesame Seed Cookies by Helen

Sesame Seed Cookies were my very favorite thing my Aunt Helen made. I loved it when she brought these to Family Parties they were so yummy.  I can't wait to try to make them, I know that she be watching and me as I panic because they don't turn out fabulous the very first time, "Practice, just keep practicing and you will get feel of it." That's what she would tell me and just knowing that will keep me braiding those 16 dozen cookies, yikes.

Sesame Seed Cookies

1 dozen eggs, separated
1 lb butter
1 cup shortening
Large can evaporated milk
About 20 cups of flour
4 Tbs baking powder
4 Tbs vanilla
3 1/2 cup sugar
1/2 cup orange juice
Sesame seeds

Melt butter and shortening and let cool.  Add sugar and egg yolks.  Beat egg whites until stiff and fold in.  Add the rest of the ingredients and enough flour to make an easy dough. Roll out flat and cut with a pizza cutter and then shape. Braid on an oiled board.  Brush with eggs and sesame seeds.  Bake for 15 minutes at 350 degrees.  Makes 16 dozen.

1/4 Recipe
3 eggs
1 cube butter
1/4 cup shortening
3 oz. can evaporated milk
1 Tbs baking powder
1 Tbs vanilla
1 cup sugar
2 Tbs orange juice

Chicken Turnovers by Helen

Ingredients:
3 chicken breasts, cooked
4 oz. cream cheese
1 Tbs minced dry onions
1/4 tsp minced dried garlic
1 Tbs parsley flakes
Dash of pepper
12 refrigerated crescent rolls
1/4 cup butter, melted
Crushed croutons

Chop chicken in blender, set aside. Beat cream cheese until softened; add onions, parsley flakes, garlic and pepper.  Stir chicken into mixture. Place about 1 1/2 Tbs chicken mixture on each crescent roll; roll up.  Dip each roll into melted butter then roll in crushed croutons.  Bake on ungreased baking sheet for 20 minutes at 350 degrees.

Slime

Cash made this yesterday at preschool and it was such a hit we have now made it twice more!  Who knew slime was so easy and super fun.

SLIME

4 oz. Glue
1/2 cup Water
Food coloring

1 tsp Borax
1/2 cup Water

Mix glue, 1/2 cup water, and food coloring.  In a different bowl mix Borax with 1/2 cup water.  Combine both mixture's together and Hello Slime!

Chicken Rolls by Helen

Ingredients:

4 Chicken breasts, cooked & shredded
3 pkgs. Crescent rolls
1 (8 oz.) Cream cheese, softened
Salt & pepper to taste
Corn Flakes, crushed
Margarine, melted

Directions:

Put shredded chicken in a bowl with softened cream cheese add salt and pepper and blend. Put about 2 Tbs mixture on an uncooked crescent roll and roll up dip in melted butter and crushed corn flakes. Put on cookie sheet and bake for 20 minutes at 350 degrees. Serve with gravy on top.

How to Hard Boil an Egg

With Easter coming up boiled eggs are on my mind because I hate it when it's hard to peel the egg. I know that by now I should know how to boil an egg but, I am always longing for those perfectly smooth peeled eggs. So a few tips on How to Hard Boil an Egg

Deviled Potato Salad

Ingredients:
5 potatoes, peeled and diced

Kosher salt
1/4 onion
3 Tbs prepared yellow mustard
1/2 cup mayonnaise
1 tsp sweet paprika
1 tsp hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper

Boil potatoes in water seasoned with kosher salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them. In mixing bowl grate 1/4 onion. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings.

This is a recipe I just ran across, it is a Rachel Ray recipe and is a fabulous spicy twist to this classic potatoes.

Easter Bunny Cakes

It's almost Easter and my kids are getting so excited to decorate eggs and for the Easter bunny to come.  Last year I made these Betty Crocker Easter bunny cakes for my kids and they just loved them.  Now cake decorating is not my thing, I mean I can bake but, fancy frilly decorating just isn't my game. This recipe is super EASY, fun, and the kids could actually help.  I think we will make them a family tradition and make them again this year.  Happy Easter annd enjoy! 

1	box Betty Crocker® SuperMoist® yellow cake mix
	Water, vegetable oil and eggs called for on cake mix box
2	containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
	Neon purple and/or pink food color
	Construction paper (inedible)
2	small marshmallows, cut in half, flattened
2	small jelly beans, cut in half
2	(5-inch) strips rainbow-colored sour candy, separated into strips
2	large jelly beans or candy-coated chocolate-covered peanut candies
2	rectangular-shaped white chewing gum, cut in half
2	large marshmallows

 

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and eggs.

In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup frosting to form body. Place upright on serving plate, cut side down.

Frost cake with frosting. Cut ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.

Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.

Crazy Good!

I love these little treats! It's o.k. if your mouth is watering, mine is too!!! Who doesn't love Carmel and chocolate with a little salt? Preheat your oven to 350 and stack a Rolo on top of mini pretzels. Put them in the oven for 3-4 min. The Rolo's will hold their shape and be a little shiny. Take them out of the oven and press M&M's into the Rolo. Let them cool or enjoy them warm!!! Are you kidding me, so easy and so yummy!!!

Limeade

2 Lg cans frozen Limeade
1 Can Sweetened Condensed Milk
2/3 to 1 Cup sugar
Water according to directions on side of limeade can

This is a great drink especially served over crushed ice. Some people like it a little tart so start with 2/3 to 3/4 cup sugar and taste. I usually make this in my large Pampered Chef pitcher that has the stir stick in it. It fits great in that pitcher. I tried to make it in the 1 gallon Tupperware but it didn't fit.

Creamy White Chicken Chili

Creamy White Chicken Chili

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 tsp garlic powder
• 1 Tbs canola oil
• 2 cans (15-1/2 oz.) great northern beans, rinsed and drained
• 1 can (14-1/2 oz.) chicken broth
• 2 cans (4 oz.) chopped green chilies
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 cup (8 oz.) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• Remove from the heat; stir in sour cream and cream.

Loaded Mashed Potato Casserole

My search continues for creative ways to use up leftovers that my family will actually eat. Mashed potatoes are a classic side dish where I always end up with lots meaning enough to feel slightly guilty about throwing them away. Next day mashed potatoes never taste good simply reheated and so they usually end up in my trash can.  I recently ran across this recipe in my search and thought I would give it a try and they turned out fabulous.  Even my picky non-leftover eating husband loved them!  And since I made some pretty major tweaks to the original recipe, I am now calling it my own.  Enjoy!

Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes
1/2 cup canned milk
1 pkg (8 oz.) cream cheese, softened
1 cup sour cream
2 tsp parsley flakes
1 tsp garlic salt
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

or substitute real bacon bits

DIRECTIONS:

1. Preheat oven to 350°F. Place all ingredients, except cheese in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.

2. Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese. Cover.

3. Bake 30 minutes or until heated through.

Christmas Figgy Pudding

For Christmas dinner this year I wanted to try something from a traditional or maybe a better term is old fashioned Christmas dinner and I thought what better than figgy pudding, we've all heard the Christmas song with the lyric "...so bring us some figgy pudding, now bring some right here." So I thought I would give it a try and it was truly to die for. I believe I found this recipe on the Food Network site but, no author was listed. One quick note though instead of using the ramekins I made the individual puddings in a muffin pan.  They are extremely rich, so just a little bit goes a long way.  The final dish is similar to individual date cake's with a rich cream sauce over the top. We will be making figgy pudding every year for Christmas from now on, yummy! (I know that if your anything like me you don't even want to think about Christmas for at least another 300 days but, if I don't add this recipe now I will never remember and figgy pudding will be lost because I tend to be scatterbrain especially around the holidays.) 

Figgy Pudding

• 1 1/2 cups chopped dried pitted dates
• 1/2 cup chopped dried figs
• 2 cups water
• 1 teaspoon baking soda
• 100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
• 1 cup superfine sugar
• 2 eggs
• 2 1/2 cups self-rising flour
• 75 grams (2 1/2-ounces) dark chocolate, grated
• Butter, for coating ramekins 
• Ice cream or whipped cream, for garnish

Sauce:

• 2 cups brown sugar
• 2 cups heavy cream
• 200 grams (7-ounces or 14 tablespoons) butter
• Fresh figs, quartered, for garnish 
• Vanilla ice cream, optional
• Whipped heavy cream, optional

Directions

Preheat the oven to 350 degrees. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.  Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

Orange Cream Cookies

This is a Betty Crocker recipe that I found and made for Rylan’s 13th birthday. I made them to go with an orange dreamsicle cake that I was making for him. They were so good! I added just a hint more orange extract to give them some extra orange flavor and they became an instant family favorite.

Orange Cream Cookies

1 pouch (1 lb 1.5 oz) sugar cookie mix

3 Tbs butter or margarine, melted

2 tsp orange extract

1 tsp vanilla

1 egg

5 drops yellow food color

2 drops red food color

1 ½ cups white vanilla baking chips

1.  Heat oven to 350°F. In large bowl, stir all ingredients except baking chips until soft dough forms. Stir in baking chips.

2.  On ungreased cookie sheets, drop dough with 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls about 2 inches apart.

3.  Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.

Lindsey's Margarita Jello Shots

Lindsey brought these little treats to Thanksgiving dinner this year, a twist on the traditional green jello salad.  They were a fun appetizer and very yummy for those of you margarita lovers, and I do believe she used Patron tequila so they were top shelf all the way!

Margarita Jello Shot

6 ounces Lime Jello
16 ounces Water (boiling)
6 ounces Tequila
2 ounces Triple Sec
1 ounce Lime Juice
1 ounce Water (cold)

So regular Jello Instructions tell you to dissolve Jello with boiling water. So your cold water amount is your booze amount. Place in individual small plastic (shot size) cups to set. It takes all night for these to set up in the fridge.

Cutout Cookies

Tomorrow we are taking treats to preschool and the letter of the week is "Q" so we made letter Q cutout cookies to take to school and share!

Cutout Cookies

• 4 cups flour
• 1 tsp salt
• 1 Tbs baking powder
• 1 1/2 cups sugar
• 1 heaping cup shortening
• 3 eggs (beaten)
• 1/2 cup milk
• 1 tsp vanilla

1. Mix flour, salt, baking powder, sugar, and shortening into a dough.
2. Add the remaining ingredients and mix/knead the dough.
3. Roll the dough out thin and sprinkle sugar over the top and cut out shapes with cookie cutters.
4. Bake cookies in a preheated oven at 350 degrees for 10 to 13 minutes.
5. Frost and decorated as desired.

These are great cookies, perfect for any holiday baking so get those cookie cutters out!

Step 1: Mixing all your dry ingredients with your shortening, I used actual shortening Crisco sticks not butter or margarine. 

Step 2: Turning into dough!

Step 3: I rolled my dough pretty thin because I was using small cookie cutters. I also sprinkled sugar on the dough and then gave it another quick roll so that the sugar wasn't just sitting on top of the dough that way I could frost them easily.

Cutting out our letter "Q" cookies

All done! Do not over bake, I didn't let these brown at all that way they will stay nice and soft. 

After we got with all  Q's we needed, the kids went crazy making all sorts of shapes as you can see hearts, dog bones, flowers, and of course gingy men.  This recipe doesn't make a lot of cookies, so if you need quite a lot you may need to double it. But, since I only needed a few it was perfect and we didn't have to spend all day cutting out loads of cookies!

My trusty cookie assistant was very helpful today.

Today's cookie brought to you by the letter "Q"

Soft Buttermilk Sugar Cookies, Page 190

So just a quick clarification on this recipe.  I have been going through the cookbook this week looking for errors etc. before we place our last order next month.  There were a few duplicate cookie recipes and about five sugar cookie recipes.  This recipe is one of my cookie recipes and they are quick, super soft, and delicious but, it is more of a hybrid cookie somewhere between a sugar cookie and a snickerdoodle. It isn't really what I think of as a sugar cookie, sugar cookies should resemble more of a "cut out " type cookie. So a better name would be Cinnamon & Sugar Cookie which better describes what the end result will be.  Cissy are just enjoying a batch on this cold wintry day.

My little mermaid princess Cissy

enjoying the cookies we just made!

Recipe Correction: Helen's Dinner Rolls, Page 67

If you haven't made these rolls, you really should because they are fabulous!  But, I did make a typo on this recipe it should read: 2 1/4 cups warm water (not warm yeast) but, you do add the 2 TBS of yeast to the warm water to get your dough started.  Another trick to these rolls that Aunt Helen shared with me is to bake these rolls on parchment paper that way the rolls won't stick to the pan and it will help keep your rolls soft while baking.  Aunt Helen also placed these rolls on the pan with the sides of the rolls touching when she baked them so they come out looking like a restaurant style dinner roll. Sorry for the typo!

Grandma Shirley's Applesauce Oatmeal Cookies

My amazing Husband spent most of his day Saturday organizing all of our food storage and this my friends is not an easy task. At one point I went down to see if he was still hard at work and he mentioned that we had so much oatmeal and raisins that they were coming out of our ears. It was then and there that my craving began and the search for a delicious oatmeal raisin cookie was on! So, I of course went to my trusty Guymon Family Cookbook and found several recipes that looked delicious and I narrowed it down to this one on page 191. They were pretty darn easy to make and after the first batch came out of the oven everyone devoured them! My picky Husband who's job in life is to perfect upon anything he can asked if he could add a few things and so I stepped aside and let him work his magic and he created utter oatmeal cookie perfection! He added milk chocolate chunks and around two more cups of oatmeal than it had originally called for. It was so yummy that we even hid a bowl of them from the kids just to make sure our kiddo's didn't devour them in one sitting! You need to try them out! The kids kept telling me that it would be gross to add applesauce to a cookie but have since come around and can't wait until we whip up our next batch! Just a little something to think about but I think they would be delicious with some added orange zest. That's if you would like to add upon perfection...

Red Velvet Cheesecake

The whole process is pretty easy just a little time consuming because you do have to bake 2 cakes. But each part is simple. It makes a lot of cake and tastes better the second day.

Ingredients

Cheesecake:
3 8-oz pkgs cream cheese – room temperature
1-1/3 cups sugar
3 Tbs cornstarch
1 Tbs vanilla
3 eggs
2/3 cup heavy cream

Red Velvet Cake
2 Tbs butter – softened
2 Tbs shortening
3/4 cup sugar
1 egg
1 Tbs unsweetened cocoa powder
1 oz red food coloring (a small bottle)
1 cup + 2 Tbs flour
1/2 tsp salt
1/2 cup buttermilk
1/2 tsp baking soda
1-1/2 tsp white vinegar
1/2 tsp vanilla

Cream Cheese Icing
8 oz pkg cream cheese – softened
3-1/2 to 4 cups powdered sugar
1/2 cup butter
1/4 cup heavy cream
1 tsp vanilla
1/4 tsp salt

Instructions

Spray two 9” round cake pans generously with PAM. Trace bottoms of pans onto parchment paper, cut out, and place in bottom of pans. Set aside.

For the cheesecake:
Cream together cream cheese, sugar, and cornstarch with mixer. Add eggs and vanilla – beating until smooth. Add cream & beat in just until combined – don’t overmix. Pour into one of prepared pans. Bake at 350 degrees for about 1 hour and 15 minutes – watching closely near end of baking time. Cool at room temperature, then place in refrigerator for about 2 hours. Run knife around outer edge, tapping pan to remove cheesecake onto the palm of your hand. Set in refrigerator until cold.

For the cake:
Cream butter, shortening, and sugar. Add egg, then mix in cocoa and food coloring. Scrape bowl with a COLORED spatula (red would be best to keep from staining a light colored one). Add flour and salt, then buttermilk – beating well. Sprinkle baking soda over batter, then pour vinegar and vanilla over the top. You’ll see it foam slightly. Fold into batter until well mixed. Pour batter into the other prepared pan. Bake at 350 degrees for about 25-30 minutes, or until it tests done. Cool, then remove cake from pan. Using large serrated knife, cut this layer in half when cold.

For the frosting:
Beat cream cheese and butter together until fluffy. Add sugar and salt, then cream & vanilla. Continue to beat until smooth and it forms peaks. Set aside.

To assemble cake:
Place first half of cake layer onto serving plate (be sure to remove parchment paper from the bottom!) Protect outer edges with waxed paper if desired. Spread generously with a layer of frosting. Carefully slice cheesecake in half in the same way as the red velvet layer, placing one half on top of red velvet cake & frosting. Add another layer of frosting. Repeat layers. Spread frosting carefully around outer edge of cake – being careful not to ‘drag’ red velvet crumbs with the knife. Now frost top of cake. Using remaining frosting, place in pastry bag with decorative tip. Pipe edge on top and bottom. *Note: This frosting contains butter, which can soften and melt in your warm hand. Work quickly, or it can make the frosting start to droop. Store in refrigerator.

Sounds like a lot but don't get intimidated! I hope you like it!

Recipe Of The Week: Chicken Tetrazzini, page 285

In our family cookbook there are two chicken tetrazzini recipes one from Grandma Shirley and another one from Karen.  Since I have never had tetrazzini now seemed like a good time try it. Eventually I want to try both recipes because they are both so different.  I had made a roast chicken night before and with only three people and two munchkins we always have way too much chicken and I am always searching for a way to use the left overs.  This was a great recipe and one that I will make again. A creamy white sauce with pasta, mushrooms, and my leftover chicken worked out great.  I have also ran across numerous recipes for turkey tetrazzini and I think you could use leftover turkey in it and it would be really good also.  Another reason try this recipe was to clarify the quantity of chicken broth.  The recipe calls for  1 1/2 cup chicken broth and then later another 1/2 cup.  In reading the directions I couldn't see why you would need to add chicken broth in two separate steps.  When I was typing this recipe I asked grandma if she knew why and she couldn't remember either.  So anyway I just added two cups of chicken broth when making my sauce and it turned out great.  I also used capellini pasta instead of spaghetti, it is a much smaller pasta noddle and really absorbed the sauce well.  Happy Cooking!

Chocolate Chip Zucchini Cookies

So I first made these cookies this summer when my mom decided to grow a garden that would feed a small army.  We had zucchini, zucchini, and more zucchini and after a few weeks of zucchini every night a boycott was brewing within my house. So I began the search for a way to use up the plethora of zucchini being delivered and ran across this recipe.  Zucchini cookies may sound a little strange but they are truly delicious. So if your a fan of zucchini bread these cookies are for you.  They are moist, chewy, and just sweet enough. When I did make a batch they wouldn't last the night at my house and as soon as the cookie jar was empty they were the cookie that was requested.  A great cookie that everybody loved from husband, teenagers, and toddler's and a perfect way to use up extra zucchini.  I think I actually found this recipe in Taste of Home about a week after the cookbook was sent off to print so it didn't make it in.  But, it is a recipe to keep and one that we enjoyed and will enjoy again come zucchini season.

Chocolate Chip Zucchini Cookies

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 2 cups finely shredded zucchini
• 1 cup chopped nuts (optional)
• 1/2 cup Chocolate Chips

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. (8 dozen.)

Uncle David's Thanksgiving Mashed Potatoes

Uncle David came across this recipe in the Salt Lake Tribune and thought it would be good to try for Thanksgiving dinner, so we made it and it was fabulous!  This is a great recipe but, I have to add that Brent mashed the potatoes with a little cream cheese and they were the smoothest potatoes that I have ever eaten.  So when attempting this recipe call Brent and see if he is available for his expert "mashing" services beforehand and enjoy!

 

CREAMY BACON AND SCALLION MASHED POTATOES

One 5-pound bag Yukon gold potatoes, peeled and cut into large chunks
8 strips bacon, cut into 1-inch chunks
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
3 scallions, thinly sliced
One 8-ounce block cream cheese, room temperature
1/2 cup (1 stick) butter
1/2 cup whole or skim milk

Place potatoes in large saucepan. Cover with cold water, then set over medium-high heat. Bring to boil, then reduce heat to maintain a simmer. Cook until potatoes are tender, about 15 minutes. Drain and return to pot. While potatoes cook, heat large skillet to medium-high. Add bacon and cook until just crisp, about 10 minutes. Use a slotted spoon to transfer bacon to paper towels to drain fat. Drain off all but about 1 teaspoon of bacon fat from skillet. Return skillet to burner over low heat. Return bacon to skillet, then add garlic powder and smoked paprika. Heat for 1 minute, then remove pan from heat. Stir in scallions; set aside. When potatoes are cooked and drained, add cream cheese, butter and milk to pot. Mash until creamy and mostly smooth. Mix in bacon-scallion mixture; season with salt and pepper.

Chocolate Caramel Cookies

Here is a new recipe that I am so excited to share because it is so easy and so delicious that if you like chocolate and caramel you will love it. A couple weeks before Christmas I went into a cooking slump everything I made was a flop, I even managed to botch Rice Krispie treats.  So being totally depressed but needing to make a batch of Christmas treats for a good friend, my mom came to my rescue with the following recipe. She received it from a friend at school who swore that these cookies were fool proof and sure enough they are and super delicious as well.

Chocolate Caramel Cookies

1 Box Devils Food Cake Mix
2 Eggs
1/4 Cup Oil
1 Bag Rolo Candy
Sugar

Preheat oven to 350 degrees. Mix together cake mix, eggs, and oil.  Roll cookies into balls with a rolo in the middle and then roll balls in sugar.  Bake for 8 to 10 minutes.  Do not make a double batch because they will not mix.

Enjoy!

Recipe Of The Week: Play Doh

So for my new recipe this week I thought I would try making Play Doh, and mom if your reading this,you can stop laughing now.  Okay, so after all the months of endless holiday cooking and baking I really needed to try something low key and also I really needed something to entertain Cash today since he didn't have preschool.  So we tackled Play Doh, it is my lovely Aunt Eileen's recipe and is on page 391 of the family cookbook and it is an awesome recipe.  My kids helped make it and they had so much fun, it turned out great and was super easy but, you know with me cooking there had to be at least one minor recipe malfunction, because that's just how recipes seem to roll at my house.

For starters I have two kids who refuse to share anything. One boy who refuses to touch anything pink, and a girl who refuses to touch anything blue. So I knew we would never be able to reach a compromise on the color of the dough.  So I thought I would just make two batches and then realized I didn't have two cups of salt.  So now what, okay I would make one batch and then divide it, and then color it. This way I could have one blue and one pink and everybody would be happy!  I think this was a very important direction to follow: Add the color to the water, which now I must add could be a really critical step if you don't want your hands to turn the color of the dough your mixing.  We ended up with both batches turning out great and even though my hands look like pink and blue Easter eggs, nobody cried and it worked so that's what I call a success!

Making pay doh gingy men

Cash making an army of gingy men

Say cheese!

Showing little sister how it's done, what a helper!

Cissy making giant and hearts and now giant gingy men

We love our play doh!

New Years Resolutions & New Recipes

So last year when I was working on the cookbook, I cooked and cooked and did mention that I COOKED a lot.  So many recipes I had to actually cook because there wasn't an ingredient list or something was missing like the cooking temperature or time.  So I would cook them and try to recreate them as best I could, while this might be simple for lot of cooks at the time I was still what I would call a cooking novice.  We tried so many new recipes, it was really a cooking adventure for our family. Towards the end of the cookbook I had to fill 400 pages so I was frantically trying to get new recipes because I had to fill up pages in the book and I wanted to make sure any recipe with my name on it, I had cooked and it was good.  While it was a lot of work, it was a lot of fun I really pushed myself and my cooking abilities and while I had failures the success outnumbered them. 

So as I was writing my New Years Resolutions this year and I vowed that none would have anything to do with weight loss, because dieting for the first week in January is never successful for me and I hate setting myself up for failure, I am way to competitive for that.  I thought back to last year and cooking new recipes and how much I learned and enjoyed cooking and eating new foods.  Now Mike could eat the same five or six meals each week for the rest of his life and I think it is good for him to try new things too.  I am always thinking of others! So this year I am going to try a recipe a week, something different that I haven't tried or haven't made forever. And to keep myself honest or better yet to keep track of what works and doesn't work I am going to blog about it, now Guymon family I am adding you all on here as administrators so feel free to blog your recipe adventures with me!  In the hope that as we get closer to the family reunion this year I can simply look back at the blog and have some ideas of how to put together the new mini cookbook we are creating.

Who Is Crazy Enough to Write A Cookbook Anyway?

Well I guess the answer to that question is me! Last year I decided to tackle what I thought would be just a little project, because "I can type really fast" and I desperately needed some of my mom's recipes that she wasn't sharing and the good news is that I actually finished it and the bad new is it almost killed me (not really but, very close.)  And now a year later, with typo's and lot's of new recipes that I wish were included or would be awesome if they were added you may be asking yourself if I am going to do another cookbook and the answer is NO WAY!  Hahaha but, I am trying to get together a list of a few new recipes that I am going to put together in much much smaller way to share with everyone.  I am still thinking of the best way to accomplish this and since my face book addiction is slowly being replaced by a new blogging addiction, what a better way to get off my butt and get started by blogging my way through it.  I really wish I would have blogged my journey making the cookbook last year because it was such an epic journey for me on so many levels that I would love to go back and read through all my trials and success but, then again I barely had time to get dressed each day when I was in the midst of cookbook creating let alone blog time.  So since it's a new year and a new mini cookbook being created here we go!