59 Diner Buttermilk Pancakes

from your homebased mom

2 eggs
2 C buttermilk
6 Tbsp vegetable oil
1-3/4 C flour
2-1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp sugar
Combine liquid ingredients and dry ingredients separately. Mix until smooth. Let batter rest for 10 minutes. Cook on a preheated, lightly greased griddle for 1 minute. Turn pancakes and finish cooking.
* Makes about 10 pancakes.

Gourmet Cinnamon Roll Popcorn

posted on Kara's Kitchen from our best bites

12 cups popped popcorn (I used 2 bags of light microwave popcorn)
1 cup pecans, coarsely chopped
1 cup brown sugar
3/4 tsp cinnamon
1/4 cup corn syrup

1/2 cup soft butter

1tsp vanilla
1/2 tsp baking soda
3 squares almond bark (about 4 oz)

preheat oven to 250

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a large glass bowl. Mix well. Add butter and corn syrup. Microwave on high for 30 seconds; stir to combine. Return to microwave and heat for 2 minutes. Remove and stir. Microwave for 2 more minutes. Stir in vanilla and baking soda. Mixture will foam. Pour caramel mixture over popcorn and pecans and stir till everything is well coated.

Line a jelly roll pan with foil and spray with non-stick spray. Pour popcorn onto foil. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is set and popcorn is cool, break into chunks. Enjoy!



Notes:

-To get rid of all the unpopped kernels, place a grid cooling rack over your bowl of popcorn. Invert it and shake. The kernels will all fall through the holes but the popcorn won't fit. No one will break a tooth. Yay!

-I actually forgot to stir my caramel corn every 10 minutes. I only stirred it once. It still turned out.

Festive Candy Cane Kiss Centered Brownie Bites

from jenny @ picky-plate

1 brownie mix 9×13 inch size

18 Candy Cane Hershey Kisses

1/2 Cup chocolate chips

2 Tablespoons heavy cream

3 original candy canes, crushed

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a mini cheesecake pan or mini muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. Bake for 20-23 minutes or until brownies are cooked through. Let cool completely.

2. Melt chocolate chips in microwave, 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes. Serve with a tall glass of milk. Enjoy!!

Nutty Cereal Candy

From laura at real mom kitchen

12.8 oz. box of Rice Chex
12 oz. box of Golden Grahams
1 (7 oz.) bag of shredded coconut
1 (4 oz.) package slivered almonds
1 1/2 cup butter (Yes that is right! 3 sticks at 1/2 cup each)
2 cups sugar
2 cups corn syrup
Combine Rice Chex, Golden Grahams, coconut, and almonds in a large pot.
In sauce pan, cook butter, corn syrup, and sugar to soft ball stage. (That’s 230 degrees here in Utah)
Pour over cereal mixture and stir until well coated.
Pour mixture out on to 2 cookie sheets to cool. Stir occasionally as cooling to prevent clumping.
Store in an air tight container.

Cereal Candy

5 cups Cheerios
5 cups Rice Chex
6 cups Special K

Measure these out into a large bowl. I have a big Tupperware bowl that I use. Then in a large sauce pan put:

2 cups sugar
3/4 cup white corn syrup
1 cube (or stick) of butter (It’s gotta be the real stuff)
1 dash salt

Stir constantly and bring to a boil. Then add:

1 cup whipping cream

Now use you candy thermometer and cook to soft ball stage, stirring constantly. Once at soft ball stage, remove immediately from the heat and add:

1 tsp. vanilla

Stir in vanilla and pour over your cereal. The gently toss and coat the cereal. Once all coated, pour out on the large cookie sheet to cool. Then enjoy!

Michels Mom's famous Carmels

Recipe Source: Michels mom (www.mykitchencafe.blogspot.com)

2 cups sugar
1 ½ cups light corn syrup
1 can sweetened condensed milk (add only ½ to begin with)
1/4 teaspoon salt
1 cup butter
2 teaspoons vanilla
1 ½ cup chopped toasted pecans (optional)

Butter the sides and bottom of a 9X13-inch pan. Set aside.

In a medium heavy saucepan, add sugar, corn syrup, 1/2 can sweetened condensed milk, salt and butter. Over medium-low heat, stirring constantly to ensure the sugar is completely melted, bring the mixture to a boil and add the rest of the sweetened condensed milk when it begins to boil. Once the second half of the condensed milk has been added and the mixture is boiling again, stop stirring to prevent sugar crystallization (which means the caramels will have a grainy texture). Boil the mixture, without stirring until the mixture reaches the soft ball stage on a candy thermometer (234 degrees F). If you like your caramels a bit firmer, you can cook them up to 248 degrees F, which is firm ball stage but I prefer mine really soft (I will warn you that most people find this stage a bit too soft so use your best judgment and preference). When the caramel reaches the right temperature, immediately remove the pan from the heat and stir in the vanilla and toasted pecans (if using). Carefully pour the hot mixture into the prepared pan without scraping the bottom and sides of the pan. Let the caramel cool completely before cutting into squares and wrapping in waxed paper.

Recipe Source: Michels mom (www.mykitchencafe.blogspot.com)

Chocolate Covered Nuts

submitted by Brittany
the sisters cafe

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

approximately 3 cups mixed nuts or dry roasted peanuts


Combine all the chocolate chips together in a glass bowl. Microwave on 60% power for 1 minute. Stir gently once or twice. Microwave for another minute on 60% power. Chocolate chips should be glossy and melted slightly but still in their shape. Stir gently until melted completely. (Since every microwave is different, you may need an extra 30 seconds to a minute - just remember not to use full power.)

Pour nuts into chocolate and gently stir to coat well. I have never measured the nuts when I do this, I just pour and stir until I feel like there is a good ratio of chocolate to nuts. My preference is to have a good amount of chocolate coating the nuts so I add a little, stir them in, add some more, etc. You definitely don't want to see any nuts - they should be coated thickly with chocolate.

With a spoon, drop small clusters on wax paper, parchment paper, or Silpat. Allow to cool completely then store between layers of wax paper in a Tupperware - somewhere cool and dry.

Chicken with Balsamic BBQ Sauce

Recipe From: Chelsea at www.mmmcafe.blogspot.com


1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken breasts

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until sugar is dissolved.
Preheat the oven to 375 degrees F. Place the chicken in a baking dish (I diced mine, whole chicken breasts work great, they will just take longer to bake), pour sauce over top of chicken, and bake for 15-20 minutes.
Serve with rice or couscous.


Serves 4

Cookies and Cream Candy Bark

from your homebased mom

2 C vanilla melts or 1/2 lb. vanilla almond bark

2 C semi sweet melts or 1/2 lb. chocolate almond bark

14 Oreos, crushed. Reserve 1/4 C for sprinkling on top

2 Tbsp peanut butter, optional

Place vanilla and semi sweet chocolate into separate containers and melt in microwave. Add peanut butter to one of them if desired. Reserve 1/4 C of cookie crumbs and divide the remaining crumbs between the two melted mixtures and mix in.

Drop spoonfuls of the two mixtures onto a wax paper covered cooking sheet. Alternate the two flavors. Use a knife to swirl the two chocolates together to create a marbled effect.

Allow to harden at room temperature or in the refrigerator. Break into pieces and place in a pretty container.

Candy Corn Cookie Bark

Halloween version
from Recipe Girl

14 whole Oreos, broken up. I used the Halloween ones with the orange filling but regular will work fine

1 1/2 C pretzels, broken into pieces. I used the small stick pretzels

1 lb. white chocolate, almond bark or melts found in the bulk food section

1 C candy corn

brown and orange colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place

cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Christmas version

14 whole Oreos, broken up. I used the holiday ones with the red filling but regular will work fine

1 1/2 C pretzels, broken into pieces. I used the small stick pretzels

1 lb. white chocolate, almond bark or melts found in the bulk food section

1 C reindeer corn

red and green colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Peppermint Bark

from:Sallie & Julia - my sisters kitchen

6 ounces (150 grams) semi sweet chocolate, coarsely chopped

2 tsp. vegetable oil

6 ounces (150 grams) white chocolate, coarsely chopped

1/3 - 1/2 cup (50 - 80 grams) crushed candy canes


Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.Makes about 25 pieces.

Dark Chocolate Ganache Filled Brown Sugar Bars

Recipe Source: from My Kitchen Cafe
adapted from Luscious Chocolate Desserts
*Makes 32 small bars*

1 ¾ cups all-purpose flour
¼ teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
1 ¾ cups packed dark brown sugar
2 large eggs at room temperature
1 ½ teaspoons pure vanilla extract
½ cup heavy cream
8 ounces semisweet chocolate, finely chopped

Preheat the oven to 350 degrees.

Spray the bottom of a 10 by 5-inch baking sheet with cooking spray or lightly coat with butter. Line the pan with wax paper and then butter and lightly flour the paper and sides of the pan.

Whisk together the flour and salt in a small bowl. Beat the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, beating just until well blended. The batter will be fairly stiff.

Spread the batter evenly in the pan. Bake for 18 to 20 minutes until a wooden toothpick comes out clean but not dry; do not overbake. Transfer to a wire rack to cool completely.

Bring the cream just to a boil in a small saucepan over medium heat. Place the finely chopped chocolate in a medium bowl. Pour the hot cream over the finely chopped chocolate and stir gently to combine until the mixture is smooth and creamy. Let the ganache stand at room temp for 20-30 minutes to set. It should be spreadable but not runny.

Invert the brown sugar cake again onto a large cutting board. Cut the cake crosswise in half with a long serrated knife. Spread the ganache evenly on one half of the cake to within 1/8 inch of the edges. Carefully set the other cake half on the top, matching the cut edges. Cover and refrigerate until the ganache is set, at least 2 hours or up to 2 days.

To serve, trim the uncut edges of the cake. Cut the cake lengthwise into 4 strips then cut each strip into 8 rectangles. Serve chilled or at room temperature.

Oatmeal Chocolate Chunk Bars

adapted from 24 Hour Menu

1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts (optional - I left these out)

Preheat oven to 375. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks and walnuts. Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown. I have also doubled the recipe and pressed into a large sheet pan (11X17) with great results.


A few tips: Don't overbake!!! I overbaked them the first time I made them and when I actually baked them correctly the second time (perhaps even underbaked by a minute), they were 100 times better. Also, the second time I made them, I doubled the recipe and instead of adding two bags of chocolate chunks, I added one bag of chunks and one bag of mint chocolate chips. Fabulous!

Chocolate Peppermint Cookies

From: my kitchen cafe
adapted slightly from Martha Stewart Living

Makes 6 dozen (um, not so much - I barely got 3 dozen out of the recipe)

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped (I used about 8 ounces white chocolate and the rest white almond bark, since that is what I had on hand - it worked great)

Preheat oven to 325 degrees. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In another bowl, beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)

Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl in the microwave (don't overheat or the chocolate/almond bark will sieze!). Dunk cookies into melted chocolate. Using a fork, press lightly on the cookie until completely submerged in the chocolate. Pick up the cookie with the fork, let excess chocolate drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours.

Thick and Chewy Gingerbread Cookies

From: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/adapted from The New Best Recipe

*Makes about 2 dozen gingerbread men*

3 cups (15 ounces) flour
¾ cup packed (5 ¼ ounces) dark brown sugar
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter softened to room temperature (but not warm!), cut into 12 pieces
¾ cup light or dark molasses
2 tablespoons milk

With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.

Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.

Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Gather the scraps; repeat the rolling, cutting and baking. Frost as desired (I used a ziploc bag filled with simple white icing).

Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week.

Peanut Brittle (and Chocolate Peanut Brittle)

Recipe from Our Best Bites

2 c. sugar
1 c. light corn syrup
3/4 c. water
2 c. raw peanuts*
3 Tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
Chocolate chips (optional)



*You'll find raw peanuts in the baking section of the grocery store, usually called raw Spanish peanuts. They're not roasted or salted or in their shells or anything--just raw peanuts. If you taste one, it'll taste like a raw pea, which gets into the fact that a peanut is a legume and not an actual nut, but that's beside the point... :)

Combine sugar, corn syrup, and water in a heavy 3-quart saucepan. Cook over medium-low heat, stirring constantly, until clear and syrupy.

Attach your candy thermometer to the pot in a place where it can measure the temperature of the candy but isn't touching the bottom of the pan. Add peanuts and cook over medium heat until the candy reaches 300 degrees, stirring occasionally; this will probably take about 30-45 minutes. However, you'll want to stick close by in case it cooks more quickly. Also, if you're almost to 300 degrees and you start to smell burning, go ahead and remove it from the burner simply because most candy thermometers most of us have aren't 100% calibrated.

While the candy is cooking, spray a baking sheet with non-stick cooking spray and place on a heat-safe surface. When candy is done cooking, pour quickly onto the baking sheet and spread evenly onto the pan. It won't spread to the edges; you just want it to be about 1/4" thick.



Now...this is where pure evil comes in.



I don't put chocolate on all of my peanut brittle because there are people out there who feel like changing peanut brittle in any way is heresy. However...has the combination of chocolate and peanuts EVER led us astray? I love it because it's a lot like toffee, only easier and way less temperamental. If you're feeling the urge (and I really think you should), sprinkle some chocolate chips over the hot peanut brittle and just spread it out with a silicone spatula.

Allow the peanut brittle to cool completely (and the chocolate to become completely solid, if you're using chocolate) and then take a butter knife and start jabbing at your slab of peanut brittle. Feeling a little pent-up aggression? Do the people who grossly misuse the self checkout at the grocery store make you want to jab your (or their) eyes out? Prone to road rage? Been to Walmart on a Saturday lately? Now's your chance to get it all out! As you jab, it will start to break apart and then you can break it into smaller pieces as you figure out how big you want your pieces to be.

You can serve it in a tin or on a cute holiday plate at a party or you could package it in cellophane bags and tie them with ribbons or tuck the bags into some Christmas lanterns.

Crock Pot Potato Soup

What you will need:

5lbs. potatoes; peeled and chopped
1 sm. onion; chopped
8oz. cream cheese; softened
3-14.5oz. cans reduced sodium chicken broth (or frozen broth!)
1 can cream of chicken soup
As Garnishes you can use:

* crisp bacon; crumbled
* shredded cheddar cheese
* sour cream
* sliced scallions


What to do:

1. Put potatoes & onion in crock-pot after peeling and chopping.
2. Combine the cream cheese, chicken broth, cream of chicken soup & the pepper. Add this mix to the crock-pot.
3. Cover & cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
4. After cooking time, mash the potatoes if you want the soup to be thicker.
5. Ladle into bowls and garnish!


This recipe made a lot for our family. We served it with sausage roll-ups. I was able to take half of this recipe and freeze it for another day. It smelled wonderful while cooking and received good reviews from the entire family, especially with the garnishes.

Easy -Rhodes- Soup Bowls

Ingredients:
1 loaf Rhodes ™ Bread Dough or 9 Rhodes™ Multi Grain Rolls, thawed but still cold
1 egg, beaten


Directions:
Cut loaf into thirds. Form each third into a ball. If using rolls combine 3 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.

For larger bowls cut loaf in half or use 4 multi grain rolls.

Pumpkin Cream Cheese Muffins

from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/adapted from Annie's Eats

*Makes 24 muffins

For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice*
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

*My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.

Mexican Chicken Tacos

from Wendy Morrison

2-3 skinless, boneless chicken breasts
1 can corn undrained
1 can black beans drained and rinsed
1-2 tablespoons taco seasoning
1 can green chilis (optional)
 
Place all ingredients in a crock pot and cook on high 4-6 hours.  Shread chicken with a fork and continue cooking for 30 min to 1 hour.  Serve on tortillas with cheese, lettuce, tomatoes, sour cream, etc.

Sangria Punch

1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3/4 cup Lemonade or Pink Lemonade Flavor Drink Mix
3 cups cold club soda
2 oranges, sliced
2 limes, sliced
Make It!


ADD cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.

REFRIGERATE until ready to serve.

Jaden’s Chinese Beef Broccoli

(from The Steamy Kitchen Cookbook)

1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingre- dients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

honey butter

Honey Butter

2 cubes real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar

(If your butter is too soft, you'll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)


Just place it all in a bowl and beat with an electric hand-mixer for about 30 seconds. Serve at room temp with warm rolls, scones, breadsticks, corn bread, waffles, toast, ….need I go on?

Sunday Beef Stew

Recipe from Our Best Bites
1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you'd need to use a knife and fork on)
4-5 medium red potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
2 onions, chopped
4-5 cloves garlic, minced
2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes (or 2 tsp. beef base)
1/2 tsp. freshly ground black pepper

Now...this is super tricky. Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid. Cook in heated oven for 3 hours. Remove from oven and serve. Awesome, huh?

You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.

Serve with a loaf of French bread or homemade rolls and some honey butter.

bluberry pie

Ingredients
5 cups fresh blueberries
1 tablespoon lemon juice

1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 large egg, lightly beaten
1 teaspoon sugar

Directions
1SPRINKLE berries with lemon juice; set aside.
2FIT half of pastry in a 9-inch pieplate according to package directions.
3COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
4Pour into pastry shell, and dot with butter.
5UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6Place pastry over filling; seal and crimp edges.
7Cut slits in top of crust to allow steam to escape.
8Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
9Cover edges with aluminum foil to prevent overbrowning, if necessary.
10Serve with vanilla ice cream, if desired.

Olive Garden Breadsticks

http://www.cdkitchen.com

Ingredients:

1 Loaf unfrozen bread -- thaw in bowl at room temp
Pam
Garlic powder
Dry oregano leaf -- rub to a powder between fingers




Directions:
When dough is soft enough to knead, spray your fingers with Pam or oil and
knead just until you can shape into cigar-sized pieces (about 8 to 10). Place
these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until
doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly

spray top of each and then dust with garlic powder and oregano. Bake at 375~
about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve
within a day or two.

Classic Red Chili

*Makes 12-14 servings

2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the hamburger and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Recipe Source:from my kitchen cafe- adapted from Michel W.

Pumpkin Bread

from food for thought

2 cups sugar
1 cup brown sugar
1 cup oil
1 15 ounce can pumpkin (2 cups)
4 eggs
2 t. baking soda
1 t. salt
1 t. each cinnamon, nutmeg, ginger, cardamom
1/2 t. cloves
3 1/2 cups flour
1 cup semisweet chocolate chips

3/4 cup brown sugar
1/2 cup flour
1 t. cinnamon
3 T. butter, softened

Combine the wet ingredients and mix well. Add the baking soda, salt, spices and flour and stir until well combined, then stir in the semisweet chips. Mist 6 mini loaf pans with cooking spray and divide the batter equally between them. In a small bowl, combine the brown sugar, flour and cinnamon, then work in the softened butter until small clumps form. Sprinkle the clumps evenly over the pans full of batter, then bake at 350 for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for about 10 minutes before attemping to remove them from the pan.

Favorite Minestrone

submitted by Melanie @ the sisters cafe

2 tablespoons olive oil
3 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery leaves and all, chopped
1 sweet onion, chopped
4 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained and rinsed
1 can petite diced italian tomatoes
2 (14 ounce) can chicken broth
4 cups water
a couple of handfuls of chopped fresh spinach leaves
2 tablespoons chopped fresh basil
1 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups cooked shell pasta


DIRECTIONS
Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, tomatoes, broth and water. Season with basil, oregano and salt. Cook and stir 30-40 minutes, or until vegetables are tender.
Add the chopped spinach the last 5 minutes.
Cook shell pasta in a seperate pot until al dente. Stir pasta into soup. Serve with a generous sprinkle of fresh parmesan! Yum!

Microwave Hot Fudge Sauce

posted on real mom kitchen

In a 4-cup glass dish, Add:

1 cup semi-sweet chocolate chips
½ cup corn syrup
¼ cup butter or margarine (I used butter)

Microwave at 70% power for 1 minute. Stir well.

Next, Add:

1 can sweetened condensed milk
1 tsp. vanilla
Dash of salt


Blend well and microwave until bubbly (about 1 minute at full power). Stir and serve over ice cream. Refrigerate remaining sauce in air-tight container. Will keep for several days

Microwave Caramel Corn

from your home based mom

16 cups popped corn (I used my air popper)

1 C brown sugar

1/4 C Karo syrup

1/2 C butter

Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes. Should be hot and bubble.

Add:

1/2 tsp baking soda

1/2-1 tsp vanilla

Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. (Sprinkle with cinnamon sugar if desired and shake again)

Pour popcorn out to cool on wax paper.

Macaroni Soup

from not so secret family recipes
1 cup macaroni
1 lb hamburger
1 can french onion soup
1 can diced tomatoes
1 can beef broth
garlic, Italian seasonings (optional)

Cook macaroni as per package directions. Brown hamburger. Toss together in a pot. Add onion soup, tomatoes, and beef broth. Warm and eat! Serves 6.

And I served mine with Divine bread sticks. Yummy as so easy.

Divine Breadsticks

from my kitchen cafe
*Makes about 20-25 breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Pumpkin Carrot Spice Muffins

from food for thought

1 1/4 cups all purpose flour
1/2 cup whole wheat flour (or wheat bran)
2 t. pumpkin pie spice (or 1 1/2 t. cinnamon + 1/4 t. each ginger, nutmeg and cloves)
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 cup canned pure pumpkin puree
1/2 cup plain, lowfat yogurt
1/2 cup pure maple syrup or honey
1/4 cup butter, melted
1 egg
1 t. vanilla
1 cup finely grated carrots
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped nuts (optional)

Preheat the oven to 375 degrees. Spray two 24 cup mini muffin tins with cooking spray and set aside. In a medium bowl, combine the dry ingredients except chocolate chips and nuts and set aside. In a large bowl, whisk together the wet ingredients, then add the dry ingredients and fold in until just moistened. Fold in the chocolate chips and nuts, then divide the batter evenly among the muffin cups. Bake for 10-12 minutes or until golden brown and top springs back. Cool on a wire rack. Yield: 48 mini muffins

**These may be baked in full size muffin cups as well, and the recipe states the yield is 12. Bake for 20-22 minutes.

Bacon Wrapped Pork Loin

from gourmet mom on the go
Ingredients:
1 boneless pork loin, about 5 pounds
6 to 8 slices bacon
Rub Mixture:
1 teaspoon chili powder
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon beau monde seasoning (optional)
Glaze:
1 cup light brown sugar, packed
1/4 cup butter, melted
2 tablespoons flour
2 tablespoons cider vinegar
1/2 teaspoon dry mustard

Directions:
Heat oven to 350°.
Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork.
Lay bacon slices over the pork loin.
Roast for about 1 1/2 to 2 hours, or until the pork registers about 150°. In the meantime, combine the butter, brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer, or until pork registers 160°. If you want the bacon extra-crispy, broil for 2-3 minutes, just keep an eye on it so it doesn’t burn. Serve with mashed potatoes, rolls

Apple Cider Doughnuts

from real mom kitchen


1 cup apple cider
1 cup sugar
1/4 cup of butter (softened)
2 large eggs
1/2 cup buttermilk
3 1/2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
oil for frying
1 cup cinnamon-sugar for coating fried doughnuts


Boil cider until it reduces to 1/4 cup, allow it to cool completely. Mix 3 1/2 cups flour, baking powder, baking soda, cinnamon, salt and nutmeg in a bowl. Set aside. In the bowl of a stand mixer, cream butter and sugar. Add eggs, and mix until blended. Add buttermilk and reduced cider, blend until incorporated. Add flour mixture gradually, until just incorporated. Turn dough out on a well floured board, knead it a few times to make sure ingredients are well-mixed. (The dough to me looked just like sugar cookie dough) Pat or roll into a 1/2 inch thick circle. Using a 3" round cutter (or doughnut cutter), cut as many circles as you can. Cut smaller hole in center. Set aside centers to make doughnut holes, or collect them along with dough around the larger circles, form a ball, flatten to 1/2 inch and repeat the cutting of doughnuts (This is what I did and I got like 17 doughnuts). Heat appox 3 inches of oil in a high-sided pan or dutch oven. When oil is hot, place as many doughnuts/holes as will fit into pan without crowding them. Allow the doughnuts to brown, then turn them over and brown the other side. Turn carefully, these babies are delicate. Remove them from the oil and set them on a paper towel. When all of the doughnuts are fried, coat them in the cinnamon sugar mixture and serve. Doughnuts are best eaten the day they are made. Check out http://www.ourbestbites.com/2009/10/apple-cider-spice-doughnuts.html for the pumpkin spice version of this recipe.

Pumpkin Spice and Chocolate Caramel Corn

from Jenny at pickey plate

Pumpkin Spice Caramel Corn

1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
2 Cups unwrapped pumpkin spice Hershey’s Kisses (I find them at Target), (If you cannot find the kisses, substitute 1 Cup of butterscotch chips)
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

2. Place kisses, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!

Chocolate Caramel Corn


1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
1 Cup semi sweet chocolate chips
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

2. Place chocolate chips, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!

Candy Corn Cookie Bark

from homebased mom&
Recipe Girl

14 whole Oreos, broken up. I used the Halloween ones with the orange filling but regular will work fine

1 1/2 C pretzels, broken into pieces. I used the small stick pretzels

1 lb. white chocolate, almond bark or melts found in the bulk food section

1 C candy corn

brown and orange colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place

cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Allspice Snaps

from prudence pennywise
Estimated Cost: $1.50 for 16
Adapted from Didi Emmons
6 tablespoons softened butter
1/2 cup granulated sugar (plus more later)
1/2 cup dark brown sugar
1 egg yolk
1/2 teaspoon allspice (plus more later)
pinch of salt
3/4 teaspoon baking soda
1 cup all purpose flour
Preheat oven to 350 degrees. In a medium bowl, combine butter and both sugars until light and fluffy. Stir in egg yolk. Add allspice, salt, soda, and flour. Form cookie dough into one inch bowls. In a small bowl combine 1/4 cup sugar and 1/8 teaspoon allspice. Roll cookies in sugar mixture. Place on cookie sheet and flatten slightly with hand. Bake at 350 degrees6-8 minutes, or until puffed in the center and crinkled on the edges.

Martha's Stewarts Pumpkin Cookies with Browned Butter Frosting

from prudence pennywise
Estimated Cost: $3.00 for 20
6 tablespoons butter, softened
1 cup plus 2 tablespoons brown sugar
1 egg
3/4 cup solid pack pumpkin
1/4 cup plus 2 tablespoons evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1 and 1/4 cup plus two tablespoons flour
For the icing:
5 tablespoons butter
2 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla
Preheat the oven to 375. Beat butter and brown sugar until light and fluffy. Add eggs, pumpkin, milk and vanilla and mix until well blended. Stir in powder, soda, salt, cinnamon, ginger and nutmeg. Add flour and stir until just combined. Line two cookie sheets with waxed paper. Using a 1/4 cup measure, pour a little batter onto cookie sheet and nudge it into a circle with the back of a spoon. (Martha recommends piping the dough). You should get about 20 cookies.
Bake both cookie sheets, rotating halfway through, for about 12 minutes, or until cookies spring back. Cool completely. Make browned butter frosting. Melt butter in medium saucepan over medium heat. Cook until butter is golden brown, about three minutes. Add powdered sugar. Stir in evaporated milk and vanilla. Mixture will thicken as it sits, so add more milk as needed. Frost cookies with warm icing. Sprinkle with additional cinnamon, if desired.

Big Soft Ginger Cookies

from food for thought

2 1/4 cups flour
1/2 t. cloves
2 t. ginger
3/4 t. cinnamon
1/4 t. salt
1 t. baking soda
1/2 cup butter
1/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses

Preheat the oven to 350 degrees. Beat the butter until fluffy, and gradually add 1 cup of sugar and beat for a couple minutes more. Add the egg and molasses and beat well. Stir dry ingredients into the mixture until well incorporated, then roll into 1 inch balls an roll in cinnamon sugar before placing on cookie sheet. Bake for 10-12 minutes or until top is just crackled and barely set. Remove from the oven and allow to rest on the cookie sheet for 2-3 minutes before removing to a wire cooling rack.

Make-Ahead Crispy, Buttery Garlic Bread

12 tablespoons butter, softened
4 garlic cloves, very finely minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 (1-inch) slices Italian or French bread

Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Freeze the slices on a large baking sheet or plate until firm, about 15 minutes. After they are firm, transfer the slices to a freezer ziploc bag and freeze for up to one month.

To serve, preheat oven to 425 degrees. Arrange bread on rimmed baking sheet and bake until golden brown on the first side, about 10 minutes. Flip and bake until golden brown on the second side, 6-7 minutes more. Serve.

Note: To serve the bread immediately instead of freezing, bake buttered bread on rimmed baking sheet at 425 degrees for 8 minutes then flip and bake 5 more minutes on the second side.

Recipe from My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Garlic Bread Seasoning

Recipe from OurBestBites.com

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Spice Cupcakes with Maple Syrup Frosting

from your home based mom,& all recipes

3 eggs

1/2 C butter, softened

1 C buttermilk

1 tsp double strength vanilla or 2 tsp regular strength

2 C flour

1 tsp baking powder

1 tsp baking soda

2 tsp Penzeys Baking Spice (or nutmeg)

1/4 tsp salt

Preheat oven to 350 degrees. Line cupcake pan with liners.

Cream 1/2 C of butter and sugar until light and fluffy. Add in the eggs and mix well until combined.

Mix together the flour, baking powder, baking soda, spice blend and salt. Add the flour mixture and the buttermilk combined with the vanilla alternately in three parts. Fill cupcake tins 2/3 full.

Bake at 350 degrees for about 16-17 minutes or until a toothpick comes out clean. Cool and frost.

Maple Brown Sugar Buttercream Frosting

1 C butter, softened

2 3/4 C powdered sugar

2 Tbsp brown sugar

2 Tbsp maple syrup

Put butter in bowl and mix until whipped.

Mix in powdered sugar and beat for about a minute. Scrape down the sides and add the brown sugar and maple syrup. Mix for another 2-3 minutes or until frosting is fluffy. Frost cooled cupcakes and garnish with chopped nuts – hazelnuts, pecans or walnuts

Magelby's Parmesan Rolls

from kara's kitchen & homebased mom

18-24 frozen Rhodes rolls

1/4 cup mayonnaise

1/4 cup melted butter

1/4 cup Parmesan cheese

Garlic salt

Dried parsley

Combine the mayo and the melted butter. Dip the tops of the rolls in the butter mixture, then in the parmesan cheese. Place in greased muffin tins, cheese side up. Let rise according to package directions (usually about 5 hours). Sprinkle rolls with garlic salt and parsley. Bake at 350° for about 18 minutes.



Notes:

-You can dip the rolls while they are still frozen, or after they have thawed. Just make sure they end up doubled in size before you bake them.
-When I made these, I didn't follow the directions closely and I rolled the entire roll in the butter mixture and cheese instead of just the tops. I only got 18 rolls, but if you only roll the tops, you should get more.

-Some of my boys are not fond of parmesan cheese, but they couldn't get enough of these!

-I used freshly grated parmesan cheese, not the stuff in the green can. Not sure how that would work.

Caramel Apples

posted on real mom kitchen from taste of home

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Dash salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on greased waxed paper to cool. Yield: 10-12 apples.

Tami's Southwest Rice and Bean Salad

from My Kitchen Cafe
5 cups cooked rice, warm or at room temperature
2 teaspoons salt
1 (16-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed
2 cups cooked, cubed chicken
1 (12-oz.) can corn, drained
4 green onions, chopped

Dressing:
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually)
2 teaspoons chili powder
1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.

Creamy Cilantro Lime Dressing

from Angela B. posted on My kitchen cafe

3 fresh tomatillos, quartered
1 package dry Ranch buttermilk dressing
1/2 cup mayonnaise
1/2 cup sour cream
2/3 cup buttermilk
1 cup fresh cilantro
2 cloves garlic, crushed
juice of 1 lime

Combine all ingredients in a blender and process until smooth. Refrigerate at least one hour prior to serving.

Goes well served on a green salad with black beans, corn, and tomatoes.

Toasted Pumpkin Seeds

from Our Best Bites

I've never been much of a pumpkin seed-toaster, but I figure if you're going to the effort of cooking your own pumpkin, you may as well use every last part of it! In my little 2-lb. pumpkin, I got 1/2 C seeds.

1/2 C pumpkin seeds, clean and dry
1/2 T butter
1/4 t olive oil
1/4 t celery salt
1/4 t onion
1/8 garlic
1/8 paprika
pinch cayenne
Kosher salt


Preheat oven to 400 degrees. Melt butter and add olive oil to it. Place seeds in a small bowl and toss with butter and seasonings (except kosher salt). Lay in a single layer on a foil-lined baking sheet. (You can, of course, use any seasoning mix you want--be creative!)


Bake for 15-20 minutes or until golden brown. Give one a try and sprinkle on kosher salt if needed.

Homemade Pumpkin Puree

From Our Best Bites

The best pumpkins for making your own pumpkin puree are Sugar pumpkins. You should be able to find them in the produce section of most grocery stores right now and they're pretty inexpensive. They're almost too cute to eat! Almost...

Step 1: Preheat oven to 350 degrees. Slice pumpkin in half and remove stem. You can cut it in quarters if you want, or just leave it halved. It doesn't really matter.


Step 2: Using a spoon, scrape out all of the stringy stuff and the seeds. If you want to toast the seeds, make sure to save them.


Step 3: Spray a foil-lined baking sheet with non-stick spray. Place your pumpkin cut-side down on the sheet. Also, during this step, I would recommend covering the pumpkin with another piece of foil.

Step 4: Cook pumpkin in your 350 degree oven for 50-60 minutes or until it's tender when pierced with a fork. When done, remove from oven and let cool on the baking sheet.

Step 5: Use a spoon to scrape out the flesh and discard the skin/rind. It should be super soft and easy to scoop right out, kind of like scooping out an avocado.


Step 6: Place pumpkin pulp in a food processor and process until smooth. (Or you can just mash it with a fork or potato masher) You can add a little water at this point to get the consistency you want. My pumpkin was a bit dry and I was aiming for the consistency of canned pumpkin so I slowly drizzled in about 1/4 cup of water until it had the right feel.

At this point you can use it in any recipe that calls for pumpkin puree or canned pumpkin.

FYI: I used a 2-lb. pumpkin and it yielded 1 3/4 C puree

Peanut Butter Cinnamon Cookies

posted on Mmmm cafe

1 1/2 cups flour
1/1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter
1 egg
1 tsp. vanilla
milk chocolate chips


Cream butter, sugars, peanut butter, egg and vanilla. Blend in flour, baking soda, cinnamon and salt. Stir in chocolate chips.
Bake at 375 degrees for 9-11 minutes.


Makes about 40 cookies.

Pizza Sauce& Garlic bread seasoning

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning
1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.



Garlic Bread Seasoning

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Well, don't shake until you've put the lid on, but I assume most of you are smart enough to figure that out! :)

Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

pork tenderloin

(ours was 2.5 lbs and I cut the seasoning in half, but still put 1 c. water in)
Ingredients:
5 pounds pork tenderloin
1 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon seasoning salt
dash black pepper
1/2 teaspoon rosemary
1 cup water

Directions:
Place pork in roasting pan. Make seasoning by mixing together salt, garlic salt, seasoning salt, pepper and rosemary. Lightly sprinkle seasoning mixture over pork. Cook in preheated oven at 350 degrees for about 30 minutes or until brown, then add 1 cup water. Cover with foil and cook for another 1 1/2 hours at 225 degrees. Pull out of oven and let sit about 10 minutes before slicing.

To make gravy, drain meat juices into pot. In a bowl, mix together 1/2 cup water and cornstarch until smooth. Slowly add to pork juices, stirring constantly over medium-low heat. To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency.

Oatmeal Pancake Mix

From My Kitchen Cafe (www.mykitchencafe.blogspot.com)
*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Cream-Filled Pumpkin Cupcakes

FROM REAL MOM KITCHEN

2 cups sugar
3/4 cup vegetable oil (I used canola)
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup milk (I used skim milk)
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional (I used this)

In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. In a large mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy. Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. Yield: about 1-3/4 dozen (I got 2 dozen with no problem)

Pumpkin Cookies

from real mom kitchen

Pumpkin Chocolate Chip (or Cinnamon Chip) Cookies

½ cup shortening
1 ½ cup sugar
1 egg
1 cup pumpkin
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1 (12 oz) bag chocolate chips (or 10 oz bag of cinnamon chips)

Cream shortening and sugar. Mix in egg and pumpkin. Add remaining ingredients. Drop on greased cookie sheet. Bake for 10 minutes at 400 degrees. Makes about 2 ½-3 dozen

Sour Cream Chocolate Icing

from HTEAC &"Sky High: Irresistible Triple-Layer Cakes."

12 ounces bittersweet or semisweet chocolate, coarsely chopped
1 stick unsalted butter
2 tablespoons light corn syrup
1/4 cup half-and-half, at room temperature
1/2 cup sour cream, at room temperature

Melt chocolate with butter and corn syrup in a double boiler over barely simmering water or in a heavy pan over very low heat. Remove from heat and whisk until smooth. Whisk in half-and-half and sour cream. Use while soft. (If icing is runny, let it cool completely to room temperature.)

Quick and Easy Homemade Spanish Rice

from Jenny @ picky plate

3 Tablespoons vegetable oil

1 medium white onion, diced

4 Cloves fresh garlic, minced

2 Cups steamed white rice

1 small can of tomato sauce

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1 teaspoon ground cumin

1. Heat oil into a large skillet over medium heat. Saute onion until softened. Add garlic; cook for 1 minute then add steamed rice. Stir to combine flavors then add tomato sauce, salt, pepper and cumin. Stir to combine. Keep on warm until serving. Can mixed in cooked shredded chicken, corn, black olives and cilantro for a main dish as well.

All-American Burgers

from real mom and family circle

6 whole wheat hamburger buns (I chose onion buns)
1 1/2 pounds ground sirloin or ground round (I just used ground beef)
1 Tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried Italian seasoning
1/4 tsp ground black pepper
6 2% American cheese slices (I just used regular)
1 red onion, thinly sliced
2 medium tomatoes, cored and sliced
ketchup and mustard (Optional, I also used mayo)

In a mixing bowl combine beef, Worcestershire, garlic powder, salt, Italian seasoning, and paper. Shape into 6 patties and grill until cooked through. Top with cheese slices to melt cheese and remove from grill. Transfer patties to buns and top with onion and tomato. Serve with ketchup, mustard, and mayo if desired

fresh tomato sausage pasta

from cooking light Sep.2009

Ingredients
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Crock Pot Chops and Gravy

Yum, I want to try this ASAP. Thanks real moms kitchen!

4 lean pork chops
4 T soy sauce
1/2 C sliced mushrooms (I never add this since my family opposes mushrooms)
1/2 tsp pepper (I never measure my pepper, I always just do what I feel looks good)

2 T Worcestershire sauce
2 can cream of mushroom soup
1 medium onion, sliced or diced

1 tsp garlic salt
1 tsp parsley


Place pork chops crock pot (or in baking dish for oven). Lay onion slices (I chopped mine but you could do rings also) over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or in oven on 350 for 1 hour). Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops.

Mini Monkey Bread

Monkey Bread is a Rhodes family favorite. Try this fun and easy Mini Monkey Bread recipe out on your family. It's sure to become a favorite.

Prep Time: 20
Bake Time: 15-20
Servings: 12

Ingredients:
12 Rhodes™ Dinner rolls, thawed but still cold
6 tablespoons butter, melted
2 tablespoons corn syrup
½ cup brown sugar
2 teaspoons cinnamon

Icing:
1 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons milk
½ teaspoon vanilla


Directions:
Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.

Chicken and White Cream Pasta

Posted by Jamie Y at dinners ready

2 c uncooked penne pasta
2 c sliced fresh mushrooms
1 c sliced green onions
2 Tbs butter
½ c chicken broth
1 tsp minced garlic
1 Tbs flour
1/3 c water
1 c heavey whipping cream
2 c chicken, cooked and cubed
¼ tsp salt
1/8 tsp pepper
Shredded parmesan cheese (not grated)

Cook pasta according to package directions. In a large skillet, saute mushrooms and onions in butter for 4-5 min or until tender. Add broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 min. Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat and stir until thickened. Stir in cream. Bring to a boil. Reduce heat, simmer uncovered for 4-5 min. Add the cooked pasta, chicken, salt and pepper to cream sauce. Cook for 3-4 min or until heated through. Sprinkle with lots of shredded parmesan and season with salt and pepper.

Sausage and Spinach Penne Skillet Supper

Recipe Source:my kitchen cafe- adapted from The Best Skillet Recipes

**The original recipe only used 8 ounces of pasta. I knew that wouldn't be enough for our family so I adapted the recipe to make a bit more. It makes for a very full skillet, but if you have a 12-inch skillet, it will still be big enough. This serves 6 easily. If you don't want to make as much, scale down the amounts in the recipe (use 8 ounces pasta and 5 1/2 cups liquid total).**

1 tablespoon olive oil
1 pound Italian-style turkey sausage, casings removed (I couldn't find turkey sausage so I substituted mild pork sausage)
3 medium garlic cloves, minced finely
3 1/2 cups water
2 1/2 cups low-sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 teaspoon salt
12 ounces (about 3 1/2 cups) penne pasta
1 (6-ounce) bag baby spinach
3/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts

Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).

Stir in the spinach, a handful at a time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste adn serve immediately.

Dijon Pork Chops

the sisters cafe
submitted by Erin


4 1/2 inch thick butterfly pork chops
6-7 T. flour
1 tsp pepper
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 c. butter
2 T. finely chopped green onion
2 tsp Dijon mustard
1/2 c. cold water
2/3 c. dry white wine (I used chicken broth, or water with bouillon)
fresh chives to garnish


Pound pork chops with a meat mallet to 1/4-inch thickness. (I skipped this step, fyi.) Combine 5 T. flour with pepper, seasoning salt, and poultry seasoning in shallow dish. Melt butter in a large skillet over medium-high heat. Dredge chops in flour mixture and then brown in melted butter on both sides. Remove chops from skillet and set aside. Add green onion to skillet and cook until tender, about 1 minute. (I didn't have any green onion on hand, so I omitted this, but I'm sure it would have been even better with it.) Stir together wine (or broth) and mustard. Add to skillet and stir to combine with meat juices. Return chops to skillet. Cover, reduce heat to low, and simmer about 8-10 minutes or until tender. (I wrote in my recipe, "Check at 5 minutes" because it cooked faster than I had anticipated.) Remove chops to warm platter. Combine water and 1 T. flour in a small bowl and mix well. Add to skillet and cook over medium-high heat, stirring constantly until thickened, about 1 minute. Pour sauce over chops and garnish with chives before serving.

Chocolate Mint Brownies

from my kitchen cafe
adapted from Cooking Light (via Kylie)


Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs, beaten (FYI: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute)
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
1 (16-ounce) can chocolate syrup


Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring


Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter


1. Preheat oven to 350°.

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (Kylie prefers the non-mint version: she substitutes vanilla extract for the mint extract.)

4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Deep, Dark Chocolate Brownies

from my kitchen cafe
adapted from Cooke Madness

2 sticks (8 oz) butter
8 oz good-quality semisweet chocolate
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
2/3 cup all-purpose flour

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!

Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.

Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).

Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.

Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine

Easy Sugar Cookies

found on real mom kitchen

2 3/4 C all-purpose flour
1 t baking soda
1/2 t baking powder
1 cup butter, SOFTENED
1 1/2 C white sugar
1 egg
1 t vanilla extract

1. Preheat to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

3. Bake 8-10 minutes, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. (I think it made around 2-3 dozen)

Black Bean Salsa

from on my menu

Ingredients:
2 medium tomatoes, seeded and chopped
¼ c. green onions, chopped (including some green tops)
2 T. fresh cilantro, snipped
1 garlic clove, pressed
2 T. lime juice
1 can (15 oz) black beans, rinsed and drained
¼ t. salt
1/8 t. black pepper
2 T. sugar

Directions:
Chop tomatoes and green onions. Coarsely snip cilantro and combine w/ tomatoes and green onions. Press garlic into tomatoes. Add lime juice, then beans, sugar, salt and pepper. Cover and refrigerate 1-2 hours to blend flavors. Serve with warm Toasted Cornbread Slices (I just use tortilla chips – the little bowl/scoop kind work well).

Blackened Corn Salsa

from prudence pennywise

1 tablespoon olive oil
1 large onion, chopped
2 cups corn fresh or thawed, if frozen
2 tomatoes, chopped
1 jalapeno or serrano pepper, minced
1 clove garlic, minced
juice of one lime
1/2 cup chopped cilantro
Heat oil in a skillet over high heat. Add corn and onion and cook, stirring from time to time, until corn and onion are blackened in places. Combine with other ingredients in a medium bowl and serve with quesadillas.

Homemade Toaster Strudel

found on baking bites

1-lb Puff pastry
1/2 cup jam (any flavor)
2 tsp cornstarch

Preheat oven to 375F and line a baking sheet with parchment paper.
Roll out puff pastry on a very lightly floured surface until it is thin - maybe 1/3 of its original starting thickness. Use a pizza cutter or a very sharp knife to cut the pastry in half lengthwise, then divide those two pieces into fourths, creating 8 rectangles of dough. (Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.)
In a small bowl, whisk together jam and cornstarch. Spread 3 tsp of jam in half of each rectangle, making sure to leave about 1/4 inch gap around the edges, then fold it over to create a jam-filled pocket. Seal the pastry by cutting about 1/8-inch of excess pastry with a knife (the “real” toaster strudels have no crimped edges, but you can certainly just press the edges together with a fork if the look doesn’t bother you). Place pastries on prepared baking sheet.
Bake for 20 minutes, until golden brown. Cool completely on a wire rack before freezing. Freeze in a single layer on a baking sheet, then transfer to an airtight bag and store together until ready to heat and serve.

To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot.
Top with simple glaze (recipe below) before serving.

Makes 8 pastries.

Vanilla Glaze
1/3 cup confectioners sugar
1 tbsp cream/half n’ half
1/4 tsp vanilla extract

Whisk all ingredients together until smooth and thick, but pourable. If necessary, add a few more drops of cream until desired consistency is reached. Drizzle over hot toaster pastries.

Chocolate Peanut Butter Pie

from real mom kitchen via pionear woman

I opted for a store bought Oreo crust but you can make your own. Either way, you’re gonna love it.

Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.

Filling:
1 cup creamy peanut butter
1 (8-ounce) package softened cream cheese
1 1/4 cups powdered sugar
1 (8-ounce) package Cool Whip, thawed
(My additions: chocolate syrup and whipped cream)

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. (It’s better the longer it sits in the fridge). Then I topped mine with a drizzle of chocolate syrup and a little whipped cream.

Applebee’s Oriental Chicken Salad

from your homebased mom

Dressing: (serves 4)

6 Tbsp. honey

3 Tbsp. rice wine vinegar

1/2 cup mayo

2 tsp dijon mustard

1/4 tsp. sesame oil

Salad:

1 frozen, breaded chicken tenderloin per person

2 cups green cabbage, chopped

2 cups red cabbage, chopped

6 cups romaine lettuce, chopped

1 carrot, shredded

2 green onions, chopped

1/4 cup toasted, sliced almonds or just throw a handful in like I do.

2/3 cup chow mein noodles

Costa Vida Chicken

from your homebased mom

1 small bottle Kraft Zesty Italian Dressing

1 Tbsp chili powder

1 Tbsp cumin

3 cloves garlic, minced

5 lbs. skinless, boneless chicken breast (this recipe can be easily halved but make a full batch and freeze the leftovers for another meal! Good menu planning!)

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cilantro Salad Dressing

from your homebased mom

1 pkg. Hidden Valley Ranch Dressing (dry mix)

1 cup buttermilk

1/2- 1/3 bunch of cilantro, chopped

1/2 – 1 small jalapeno (remove seed)

1 cup mayo

1 tsp. lime juice

1-2 tomatillos (remove outer papery skin)

1 garlic clove

Blend all ingredients in blender!

Bajio Chicken

from Real mom kitchen

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies

Soft and chewy Ginger Snaps

Submitted by Mindy @the sisters cafe

2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)


Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes.

Easy Fried Pies

Christian loves the pies and McDonald's. I wounder how these will compare.
Found on Southern plate.


Filling
■6-7 ounces dried fruit (I used peaches, can use apples, apricots, or other dried fruit)
■1 cup sugar
■2 cups water
■1/4 cup butter or margarine
■1 T lemon juice (optional, but I use it)
■1/2 tsp cinnamon (optional, but I use it) - if using apples, I add 1/4 tsp Allspice too
■10 - 15 flaky layers biscuits
Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.

Roll each biscuit out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.

Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.

Brownies for a Crowd (cookie sheet size)

submitted by Melanie @ the sisters cafe
3 cups sugar
1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour
Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost
Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Hot Fudge Sauce

from Joy of Cooking

1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces semisweet chocolate, coarsely chopped and divided
1/4 cup (1/2 stick) butter, softened
1 tablespoon vanilla

Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, vinegar and 1/2 of the chopped chocolate.

Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.
from Joy of Cooking

1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces semisweet chocolate, coarsely chopped and divided
1/4 cup (1/2 stick) butter, softened
1 tablespoon vanilla

Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, vinegar and 1/2 of the chopped chocolate.

Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.

Katherine Hepburn Brownies

From My Home to Yours by Dorrie Greenspan

Ingredients

•1/4 cup all-purpose flour
•1/2 teaspoon ground cinnamon (optional)
•1/4 teaspoon salt
•1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
•1/2 cup unsweetened cocoa powder

•2 teaspoons finely ground instant coffee
•2 large eggs, preferably at room temperature
•1 cup sugar
•1 teaspoon pure vanilla extract
•1 cup broken or chopped walnuts or pecans
•4 ounces bittersweet chocolate, coarsely chopped



1.Center a rack in the oven and preheat the oven to 325 degrees F.

2.Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet.

3.Whisk the flour, cinnamon, if you’re using it, and salt together.

4.Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.

5.Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.

6.Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.

Patriotic Cupcakes

I found this on real mom kitchen, and all I can say is, why did'nt I think of this. We just had cupcakes for Adams birthday, and these would have been perfect.

1 package (18-1/4 ounces) white cake mix
1/2 teaspoon blue food coloring (I used gel)
1/2 teaspoon red food coloring (I used gel)
1 can (16 ounces) vanilla frosting or your own frosting
Red, white and blue sprinkles

Prepare cake batter according to package directions.
In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
Fill 18 paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.

Cool and Creamy Macaroni Salad

from Americas test kitchen

Don’t drain the macaroni too well before adding the other ingredients--a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.

Serves 8 to 10 Table salt
1 pound elbow macaroni
1/2 small red onion , minced
1 rib celery , minced
1/4 cup minced fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 1/2 cups mayonnaise
Ground black pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.

2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)

* Grandma Hart used to add in a can of shrimp (I don't have her recipe), I'm sure you could also add other favorites, like ham, peas etc...

Ice Cream in a Bag

Not so secret family recipes
- Jensa
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
newspaper
duct tape


Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one, and seal it again carefully. Wrap the bag in newspaper then duct tape. Shake and toss until the mixture is ice cream, which takes about 5 minutes. Open duct tape/newspaper, wipe off the top of the small bag, then open it carefully. Enjoy! (Sidenote: 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.)

fry bread

found on all recipes
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups shortening for frying



DIRECTIONS
Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

Mongolian Beef

Posted by The Pointe Meadow Cooking Mamas

This tastes just like PF Chang's Mongolian Beef.

2-3 Lbs Beef Roast well trimmed and sliced paper thin by the butcher. (the thinner the better)
Marinate in 2/3 Cups sugar for 10 min or while you prepare the following.

Combine in a separate bowl
-3/4 cup Soy sauce
-2 TBSP Sesame seeds
-3 Garlic Cloves minced
-3 TBSP Sesame Oil
-1 Bunch green onion thin sliced

Pour marinade over meat stir it well so all meat has some on it. Let marinate in fridge over night. Cook in a heavy pan or dutch oven in small batches over medium-high to high heat. Serve with rice.
Posted by: Katie Warren

Doritos Salad

posted on point meadows cooking mommas

1 head lettuce, washed and cleaned
2 medium tomatoes, diced
1 bunch green onions or red onion, chopped
1 can black beans, drain and rinse
1 small bottle of Catalina dressing
1 can kidney beans, drained and rinse (optional)
1 cup grated cheese
1 pkg. Doritos, crushed

Prepare lettuce and set in crisper to chill. Combine tomatoes, green onions, olives, and beans with the Catalina dressing. Chill together for several hours or overnight. When ready to serve, combine all the ingredients. Toss in the cheese and Doritos just before serving. You can add other vegetables besides what is listed: Bell peppers, radishes, and broccoli.

Tip: Really good with 1 lb. hamburger meat… browned and cooked with taco seasoning.

Posted by Angela Hadlock

Cucumber salad (soup)

my families version of Fire and Ice salad

Cut two large cucumbers into slices, soak in cold salted water. When ready to use: drain water add thinly slices yellow onion, 1+ cups vinegar depending on taste, salt and pepper to taste, cover with cold water. Enough water to make everything float. This is why Kayla calls this cucumber soup. The cucumbers float around in the vinegar water. ( she actually drinks the stuff) Serve with a slotted spoon. Unless you are one of my kiddos, you probably don't want the juice.

Real moms kitchen version
Cucumber Salad

5 large cucumbers
2 Tomatoes
1/2 cup onion, minced
¾ cup vinegar
1/3 cup oil
1 Tbsp lemon juice
1 tsp salt or more
1 tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley

In a 9 x 13 baking dish put half the cucumbers followed by half the tomatoes and onion. Repeat. mix together the remaining ingredients and power over layers. Let soak 6-8 hours in refrigerator stirring half way through.

Fire And Ice Salad

From Southern Plate Cookbook Page 27


2 Tomatoes
2 Cucumbers
1 purple onion
water
white vinegar
sugar
Peel and slice cucumbers. Chop tomatoes and onion. Combine all in a large bowl. Mix up a dressing of equal parts Vinegar, Water, and Sugar. Pour over vegetables and refrigerate.

*I start with 1/2 cup each of my dressing ingredients.

Homemade Laundry Detergent

found on Southern Plate
*This was based off of Tipnut.com’s recipe #4, I just altered the amounts

4 Bars Laundry Soap (to yield 12 cups of soap shavings)
6 Cups Borax (this is roughly one box)

6 Cups Washing powders (this is roughly one box)
Grate soap using cheese grater. Combine all ingredients in a bowl and stir well. Place in sealed container and measure out two tablespoons for each load.

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Smaller Batch Recipe
2 Cups Laundry Soap Shavings (you can get this easily from one bar)
1 Cup Borax
1 Cup Washing Soda
*Follow Instructions For Above Recipe

Soaps you can use: Fels Naptha, Zote, Sunlight Bar Soap, Kirk’s Hardwater Castile, or Ivory
*For great coupon strategies and advice, visit www.southernsavers.com.

Chocolate Cream Cheese Truffles

posted on my kitchen cafe, she said that these so called cheater truffles are in a word: divine. Much easier and less fussy than traditional truffles, they are still true to rich chocolate flavor and a delightful creamy center.

from Coconut and Lime

Makes about 16 truffles (I doubled the recipe with great results)

1 3/4 cup confectioners' sugar
4 ounces cream cheese, slightly softened
2 ounces unsweetened chocolate, melted

cocoa to roll

In a large bowl, beat together cream cheese and sugar. Add melted chocolate. Beat until well combined. Let chill in the refrigerator for 30 minutes (I found the mixture was too soft to roll right after beating the ingredients together). Using your fingers, roll the mixture into small balls (about 3/4-inch in diameter). Sprinkle about 1/3 cup of cocoa on a plate and gently roll the candy to coat. Place on a clean plate and serve. You can also wait a couple of hours and they will have a more solid texture (I chilled mine before serving).

Cookie Dough Truffles

Posted on my kitchen cafe
adapted from Taste of Home

½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.